This thick, tropical-vine tuber is popular in South and Central America, the West Indies and parts of Asia and Africa.
Although sweet potatoes and yams are similar in many ways and therefore often confused with one another, they are from different
plant species. In the southern United States, sweet potatoes are often called yams and to add to the confusion, canned sweet
potatoes are frequently labeled yams. True yams, however, are not widely marketed and are seldom grown in the United States.
Though they can be similar in size and shape to sweet potatoes, yams contain more natural sugar and have a higher moisture
content. On the downside, they're not as rich in vitamins A and C as sweet potatoes. There are over 150 species of yam grown
throughout the world. They can range in size from that of a small potato to behemoths over 7-1/2 feet long and 120 pounds.
Depending on the variety, a yam's flesh may be various shades of off-white, yellow, purple or pink, and the skin from off-white
to dark brown. The texture of this vegetable can range from moist and tender to coarse, dry and mealy. Yams can be found in most
Latin American markets, often in chunks, sold by weight. When buying yams, select unblemished specimens with tight, unwrinkled skins.
Store in a place that's cool, dark and dry for up to 2 weeks. Do not refrigerate. Yams may be substituted for sweet potatoes in most recipes.
Fungus cells used to produce alcoholic fermentation, or to cause dough to rise .
A leavening agent used in doughs and batters. It usually comes in a dry, bead like form
which can be compressed into cakes, although it also exists in a fresh form. It is best
activated at a temperature of 110°F to 115°F degrees. Anything too cold won't activate it,
anything too hot will kill it. Active Dry Yeast: A granular powder used to leaven bread. Available in 1/4 oz. pkg. or jars. Store in a cool, dry place and use before the expiration date. Store jars of yeast in the refrigerator after opening.
Compressed Yeast: Also known as "cake" or "fresh" yeast. Available in 2 oz. cakes in the Dairy Department. Store in the refrigerator.
Quick Rise Yeast: Also called rapid rise yeast. Quick rising yeast can replace active dry yeast in practically any bread recipe, except sourdough starter, pastry, and croissants. Quick rise yeast makes dough rise approximately in a third less time than active dry yeast.
A group of microorganisms which reproduce by budding. They are used in fermenting some foods and in
leavening breads. Also see Yeast.
Yellow Food Cloring:
Is used for coloring both savory and sweet dishes. It can be found at most Oriental, Indian and specialty food shops. The powdered form should be dissolved in a little water
before using. If not available, liquid yellow food coloring can be used.
The word is Turkish. It is a dairy product made from milk curdled with bacteria. Recipes that most often call for yogurt are East Indian, Balkan, Russian, and Middle Eastern in origin. Cooks in those areas use yogurt in marinades and sauces. Because of its acidity, yogurt can be used to marinate and tenderize meats (as it often is used in
India and the Middle East). Yogurt can also be used to bind ingredients loosely together, as in a sauce or salad dressing. Yogurts made in the U.S. are made of cow's milk. Those of India and the Middle East are more likely to be of the richer goat, sheep, or yak milk.
British roast beef wouldn't be complete without Yorkshire pudding, which is like a cross between a popover and a soufflé and not at all like a pudding.
It's made with a batter of eggs, milk and flour, baked in beef drippings until puffy, crisp and golden brown. It may be prepared in a shallow baking dish, muffin
tins or other small containers, or in the same pan as the roast. Like a hot soufflé, Yorkshire pudding will deflate shortly after it's removed from the oven.
This specialty takes its name from England's northern county of Yorkshire.
A type of nabemono (one-pot meal) consisting of chicken, seafood and vegetables all combined in a single pot of seasoned broth--kind of a Japanese bouillabaise.