|fagioli ||The Italian word for beans, generally meaning
white beans. |
|fenugreek ||Fenugreek is a plant native to western Asia. The young leaves are used as an herb and the rock-hard seed pods are ground and used as a spice. It is an important ingredient in curries. |
|file powder ||A standard seasoning of Creole cooking. Made from
ground, dried sassafras leaves. |
|fino ||A Spanish sherry, considered to be one of the
world's best. Unlike some sherries, fino
should not be aged. |
|fish sauce ||An Asian liquid made from fermented, salted fish.
Used in many Asian cuisines. |
|flambe ||A dramatic step in cooking where liquor is added
to food, warmed, then ignited. |
|Flours ||All purpose flour is a blend of high- and low-gluten wheat flours, and is used for general purpose baking. Bread flour is primarily made from high-gluten hard wheat flour. Cake flour is a finely textured, low gluten soft wheat flour. Flours come in bleached and unbleached varieties. Generally these are interchangable, but bread bakers usually prefer unbleached. |
|fold (to) ||to gently mix ingredients with a down,under,up,and over motion so as not to eliminate the air that has been incorporated into beaten eggwhites or whipped cream, for example.. |
|garbanzo beans ||Also called chickpeas, these large peas are
common in Mediterranean, Indian, and Middle
Eastern dishes. |
|gari ||Ginger root pickled with sweet vinegar and colored
red. Often served with sushi in thin slices.
Also known as beni shoga. |
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