Soaking fruit or vegetables in wine, liquor, or syrup so that
they may absorb these flavors. Salt and sugar macerations are used to draw
excess moisture out of the food for a secondary preparation. This is done for
canning, jam and preserve making, and to remove bitter flavors from vegetabl
Nutients the body requires in large amounts for energy; specifically carbohydrates, proteins, and fats.
This is a clear chicken consommé with tomato pulp cooked into it, served icy cold and jellied.
A trace mineral that is needed for healthy bones, the transmission of nerve signals, protein and DNA synthesis, and the conversion of glycogen stores into energy.
Maltitol is a sugar alcohol, an ingredient commonly used in low carb or sugar-free products such as candy and nutrition bars. It is used so much because of its similarity to sugar in terms of taste, mouthfeel, and interaction with other ingredients. Products which use maltitol and other sugar alcohols as sweeteners can be called sugar-free.
Note some of these so called sugar-free products are a worse health risk to you than regular sugar is.
1. Manzanilla is Spansih for Chamomile. 2. Is also a Dry Sherry type drink.
Typically a blend of oil, wine or vinegar, herbs and spices. Some marinades are meant for lending flavor
and include an acid of lemon juice, wine, vinegar, or yogurt while others primarily made of pineapple are meant
for tenderizing. Some marinade mixtures archive both.
A thick almond paste used in confectioneries. Marzipan is primarily used in cakes and pastries in the European tradition.
It is also colored and sculpted into individual sweets. The consistency of marzipan makes it a great medium for lively shapes and colors.
Common in Mexico this corn-based dough used mainly for tortillas and tamales. It is prepared by cooking dried corn kernels with limes, until the skin of the
corn loosen. When the skin is removed, the corn is then ground into masa and cooked as tortillas, or a flat unleavened bread-like pancake.
Whipped egg whites to which sugar has been added to form a stiff
paste. These are used to lighten mousses, cakes, and pastry creams. Unsweetened
versions are used to lighten forcemeats. Meringue is also baked in a very low
oven, forming crisp shells which are filled with fruit or ice cream. Small dried
meringue shells are called vacherin.
The body's physical and chemicla process, including conversion of food into energy, that are needed to maintain life.
Independent organisms of
microscopic size, including bacteria, yeast and mold. When alive in a
suitable environment, they grow rapidly and may divide or reproduce
every 10 to 30 minutes. Therefore, they reach high populations very
quickly. Undesirable microorganisms cause disease and food spoilage.
Microorganisms are sometimes intentionally added to ferment foods, make
antibiotics and for other reasons.
Most popular form of eating chocolate in the United States due to its mild, mellow flavor. It has only 10% chocolate liquor
and usually contains about 12% milk solids. Milk chocolate has a less robust flavor than sweet or semi-sweet chocolates.
A sweet spicy mixture of candied and fresh fruits, wine, spices,
and beef fat. Earlier recipes for this used beef or venison meat and beef fat.
It is used primarily as a filling for pies served during the Christmas holiday
During the refining of sugar cane and sugar beets, the juice squeezed from these plants is boiled to a syrupy
mixture from which sugar crystals are extracted. The remaining brownish-black liquid is molasses. Molasses comes in 4 forms:
Light molaases comes from the first boiling of the sugar syrup and is lighter in both flavor and color, used as a pancake
and waffle syrup. Dark molasses comes from the second boiling and is darker, thicker and less sweet than the light molasses,
this is used for flavoring dishes such as gingerbread, shoofly pie, indian pudding and baked neans. Blackstrap molasses
comes from a third boiling and is what amounts as the dregs of the barrel. This is very thick and somewhat bitter. This is popular
with health-food followers but it is not a nutritional panacea. It is mailnly used for cattle food. Sorghum molasses is
the syrup produced from the cereal grain Sorghum.
Whether or not molasses is sulphured or unsulphured depends on whether sulphur was used in the processing. Unsulphur molasses is
lighter and has a cleaner sugar-cane flavor.
A fungus-type microorganism whose growth on food
is usually visible and colorful. Molds may grow on many foods, including
acid foods like jams and jellies and canned fruits. Recommended heat
processing and sealing practices prevent their growth on these foods.
An assortment of thick sauces used in Mexican cooking made of chiles.
These sauces are made with one or many chiles, and flavored with cumin,
coriander, cinnamon, nuts, seeds, and chocolate. Their flavor is rich, smoky,
and very complex. Some recipes are made with fresh herbs and have a green color.
Chicken, turkey, and pork are then simmered in this sauce.
Fats that are liquid at room temperature and semisolid or sold under refrigeration. They are believed to help protect
against heart disease.
Sweet or savory dishes made of ingredients which are blended and
folded together. These mixtures may be hot or cold, and generally contain
whipped egg whites to lighten them. Cream is also used to lighten these dishes,
though when used in large quantities, these preparations are called mousselines.
As stated above, these are fine purees or forcemeats that have
been lightened with whipped cream. The term is also used to describe a
hollandaise sauce which has unsweetened whipped cream folded into it.
A small dried bean with yellow flesh and a skin that is normally green but sometimes yellow or black. It's most commonly
used to grow bean sprouts. Mung beans are widely used in both China and India. They need no presoaking and when cooked have a tender
texture and slightly sweet flavor. Dried mung beans are ground into flour, which is used to make noodles in China and a variety of
dishes in India.