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Halal:
In Islamic dietary laws, foods that are pemitted..

Hanging:
Suspending meat or game in a cool, dry place until it is tender.

Haram:
In Islamic dietary laws, foods that are prohibited.

Hard Ball/Hard Crack:
Are candy-making terms that denote what a ball of the candy does when placed in a cup of cold water. A good candy thermometer will have these stages noted on it.

Hash:
Dish of leftover chopped meat, potatoes or other vegetables, which are fried together and served with an egg nested in the center of the portion.

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Headspace:
The unfilled space above food or liquid in jars. Allows for food expansion as jars are heated, and for forming vacuums as jars cool.

Head Processing:
Treatment of jars with sufficient heat to enable storing food at normal home temperatures.

Heme Iron:
The iron-containing part of hemoglobin found in animal foods; the body absorbs about four times as much heme iron as nonheme iron, which is found in plants.

Hemoglobin:
The pigment in red blood cells that carries oxygen.

Herbaceous:
A term used in describing the aroma of herbs in the following Sauvignon Blanc, Cabarnet Sauvignons, and Merlots.

Herbs:
Culinary herbs, which are available in fresh or dried include basil, bay leaf, chervil, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon and thyme. Used for their aromatic properties, flavor and texture.

Hermetic Seal:
An absolutely airtight container seal which prevents
reentry of air or microorganisms into packaged foods.

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Hermit Cookies:
According to folklore this old fahsioned favorite is said to have originated from Colonial New England. This spicey, chewy cookie is full of chopped fruits and nuts, it's usually sweetened with molasses or brown sugar. They have long keeping qualitites and are better when hidden away like a hermit for a few days.

High Altitude Baking and Cooking:
Simply put, the weight of air on any surface it comes in contact with is called air (or atmospheric) pressure. There's less (or lower) air pressure at high altitudes because the blanket of air above is thinner than it would be at sea level. As a result, at sea level water boils at 212F; at an altitude of 7,500 feet, however, it boils at about 198F because there's not as much air pressure to inhibit the boiling action. This also means that because at high altitudes boiling water is 14 cooler than at sea level, foods will take longer to cook because they're heating at a lower temperature. Lower air pressure also causes boiling water to evaporate more quickly in a high altitude. This decreased air pressure means that adjustments in some ingredients and cooking time and temperature will have to be made for high-altitude baking, as well as some cooking techniques such as candy making, deep-fat frying and canning. In general, no recipe adjustment is necessary for YEAST -risen baked goods, although allowing the dough or batter to rise twice before the final pan rising develops a better flavor.

High Density Lipoproteins (hdls):
The smallest and "heaviest" lipoproteins, they retrieve cholesterol from the tissues and transport it to the liver, which uses it to make bile; called "good cholesterol", because high blood levels of HDLS do not increase the risk of heart attack.

Histamine:
A key chemical in the body's immune defense. Released during allergic reactions, histamine causes swelling, itching, rash, sneezing, and other symptoms.

Hoecake:
A large flat cake of bread made of corn meal, water and slat. Used to be cooked on the hoe over a fire.

Hoisin Sauce:
Also known as Peking sauce. A reddish-brown sweet and spicy Chinese sauce much like American barbecue sauce. Made from soybeans and peppers.

Hopping John:
A dish of meat such as bacon, ham or pork knuckles and peas cooked together and seasoned with red pepper.

Hors-d'oeuvre:
Hot or cold appetizers served at the start of a meal or event.

Hot Pack:
Heating of raw food in boiling water or steam and filling it hot into jars.

Hotchpotch:
This is a dish of the Netherlands, to be found almost everywhere in that country, but particularly famous in Leyden, where it is always served to celebrate the lifting of the siege of Leyden, at which time it was given to the starving populace. Hotchpotch consists of flank steak, carrots, onions, and potatoes. At the end of the cooking, the vegetables are mashed and served on top of the meat with the cooking liqour (liquid) as a sauce - not very exciting, but substantial.

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Hull:
To remove the calyx and stem from soft fruit.

Humus:
A classic middle eastern dip made with chick peas, tahini, and lemon. (also spelled hommus).

Hungarian Goulash:
This is a stew of many variations. Usually made with beef, it also sometimes contains chicken, pork, lamb or even fish. Often, but not always, it has sour cream added at the end of cooking. Occasionally it contains sauerkraut and other vegetables.

Hydrogenation:
The process for transforming an oil (unsaturated liquid fat) into a hard fat by incorporating hydrogen. Hydrogentaed fat is similar to saturated fat and linked to an increased risk of heart disease.



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