The Cooking Inn : W PageSelect a name from the list to go to it's site
Walnut Oil:
An expensive and strongly flavored (nutty) oil,
which is popular in Middle Eastern cooking, sauces, main dishes, and baked
goods. It is often blended with more mildly flavored oils. To prevent
rancidity, refrigeration is best.
Uses: Widely used in Asian
cooking and as a condiment for fish, especially
sushi.
Wasabi, Wasabe:
A member of the same family as
horseradish and is very similar in flavor (less harsh and more aromatic).
Wasabi is mainly used with sushi and sashimi in Japanese cooking. The root
is usually grown on a small scale and is an expensive luxury. What is
usually served in Japanese restaurants as wasabi, is really a paste made
from wasabi powder.
Wasabi is now being grown outside of Japan in Oregon,
Taiwan, and New Zealand. Your better or high-end Japanese restaurants are
using the "real thing." Wasabi is a highly valued plant in Japanese
cuisine, used primarily as a condiment for seafood dishes. More recently
it has found widespread appeal in western cuisine due to its unique
flavor. Used as an ingredient in dressings, dips, sauces, and marinades,
wasabi is a versatile spice and is rapidly becoming one of the most
popular new flavors. Wasabi, if used as a fresh spice, has a heat
component that unlike chili peppers is not long lived on the palette and
subsides into an extremely pleasant, mild vegetable that even people
normally adverse to hot food enjoy. It is also called Japanese
horseradish.
Wasabi Powder:
This
is not real wasabi. The customary ingredients in the powdered version are
horseradish powder (dried and ground regular horseradish), mustard powder,
cornstarch, and artificial color (blue and yellow). It's convenient and
inexpensive but tastes nothing like real wasabi.
Mix equal parts of wasabi powder and tepid water, to form
a thick paste.
Uses: Widely used in Asian
cooking and as a condiment for fish, especially
sushi.
Worcestershire
Sauce:
A condiment developed in India by the English. This is made up
of garlic, soy sauce, tamarind, onions, molasses, lime, anchovies, vinegar and
other
seasonings.
Uses: Used in marinades and meat dishes and put into
dressings.
