Embeber (To Soak / To Steep): To "intoxicate" (a preparation). To use a liquor or flavored syrup to soak a preparation, giving it flavor and juiciness.

Écrase (Crushed / Mashed): Crushed or mashed.

Embroquetar (To Flatten / To Spatchcock): To cut and remove the backbone of poultry to flatten it and cook it more quickly (spatchcocking).

Emincé (Emincé / Thin Slices): 1- Thin, long cut of onion, also known as feather cut (corte pluma). 2- Thin cut of meats or fish.

Empanada (Empanada / Stuffed Pastry): A dish made by wrapping various fillings in dough.

Empanar (To Bread / To Coat with Breadcrumbs): To pass a dish through milk, melted butter, or beaten egg and then breadcrumbs.

Emulsión (Emulsion): A heterogeneous mixture of two immiscible liquids.

Enalbardar (To Bard): To cover slices of meat, game, and poultry with thin slices of salt pork or bacon to prevent them from drying out during cooking.

Encamisar (To Line / To Jacket): To line the wall and/or bottom of a mold with a thick layer of a preparation to prevent food from sticking to the container.

Enfondar (To Line a Pan / To Line a Mold): (1) To line a pan or other utensil with bacon and cut vegetables in which meat or vegetables are to be braised. (2) In pastry, to cover the inside of a mold with a dough base.

Engrasar (To Grease): To brush a baking sheet, the inside of a ring, or a mold with a fatty substance to prevent preparations from sticking during cooking.

Enriquecer (To Enrich): To add cream, egg yolks, or butter to a mixture or sauce to add flavor or enhance its texture.

Equipo para hervir pasta (Pasta Pot / Pasta Insert): A stainless steel container consisting of a perforated inner pot that fits inside a solid outer one. When the pasta is cooked, the perforated inner pot containing the pasta is lifted and allowed to drain, so the water falls into the outer pot.

Escabechar (To Pickle / To Marinate in Escabeche): To preserve a food in a pickle/marinade (escabeche).

Escaldar (To Scald / To Blanch): 1- Method to set the color of certain foods. 2- Method to eliminate the strong or bitter flavor of some foods. 3- Method to peel fruits, vegetables, and nuts.

Escalope (Escalope / Scallop): A thin cut of meat or fish.

Escarchar (To Frost / To Glaze): (1) To dip the rim of a glass in egg white and sugar and chill it in the refrigerator (To Frost a glass). (2) To cover a cake or pastry with icing sugar (To Glaze/Dust).

Escurrir (To Drain): To remove the excess liquid from a preparation by placing it in a colander, strainer, chinois, rack, or grill.

Espátula para el arroz (Rice Paddle): In Japan, this small flat wooden or bamboo utensil is used to stir sticky cooked rice, making it fluffier and better looking.

Espumar (To Skim): To remove the impurities and foam that rise to the surface of a stock, sauce, or syrup.

Estameña (Cheesecloth / Muslin): A piece of white cloth, used as a filter, through which purées and sauces are passed, often by pressing them, to make them finer after they have been strained.

Estofar o guisar (To Stew / To Braise): A cooking method using abundant additional liquid and a lid (simmering).

Estriar (To Stripe / To Score): To trace stripes or grooves with a fork, comb, brush, etc., on the surface of certain pastries.

Exprimir (To Squeeze / To Extract): To prepare or press an item to remove the water or juice it contains.