|fig ||A fruit originating in Africa, Asia, and
southern Europe, now cultivated world wide.
Many varieties. High in iron, calcium, and
|fines herbes ||A French mixture of finely chopped herbs,
traditionally chervil, chives, parsley, and
|firm ball stage ||A stage of candy cooking of 244 to 248 degrees F.
At this temperature, a drop of syrup into cold
water will form a firm ball. |
|flute ||To create decorative patterns in foods, such as
pie crust edges, mushroom caps, etc. |
|focaccia ||Italian - a flat round bread brushed with olive
oil and sprinkled with salt, then topped with
other herbs as the cook desires, then baked. |
|glycerin, glycerine ||A colorless, odorless,syrupy liquid made from fats and oils and used to retain moisture
and add sweetness to foods. It also helps to prevent sugar crystallization in foods like candy. |
|hanger steak ||Beef muscle over the 7th and 8th ribs; similar to flank or skirt steak in texture and rib-eye in flavor. This muscle is little used by the animal and full of blood giving the cooked meat a reddish appearance. |
|hardtack ||A large, hard biscuit made with unsalted, unleavened,flour and water dough. It is baked and dried to give it a longer shelf life and has been used as a staple by sailors at least since the 1800's.
It is also known as ship biscuit and sea bread. |
|heavy cream ||see cream |
|horseradish sauce ||A condiment used with fish or meat. Available at most supermarkets. |
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