|verjuice (verjus) ||Sour juice from unripe fruit such as grapes. It's added to sauces and mustards to increase flavor. Traditional in medieval and Renaissance times but now enjoying a comeback. |
|verte sauce ||French for "green sauce". A green vegetable such as spinach or parsley is blanched and squeezed tightly to release green colored liquid which is mixed with mayonnaise. Traditionally used on cold fish dishes. |
|vichyssoise ||Creamy potato-leek soup that is served cold and topped with chives. Pronounced: VEE-she-swahz |
|vinaigrette ||A basic oil and vinegar combination used over salad, cold vegetables or cold meat dishes. Simplest form includes oil and vinegar in 3 to 1 proportion with salt and pepper to taste. |
|Waldorf salad ||Salad made of apples, celery and mayonnaise originally from Waldorf Astoria Hotel in New York, circa 1890s. Walnuts have been added to modern recipies. |
|wasabi ||Japanese version of horseradish. It's a green condiment with sharp, firey flavor. Can be purchased in powdered form from most Asian markets. Typically mixed into paste and served with soy sauce at the table.
Wasabi is made by combining
water with wasabi powder. Wasabi powder is powder made from Japanese
horseradish. You can find it in Asian markets, specialty food stores,
and in some grocery stores. It also is available pre-made. It should be
a vivid green color. |
|water bath ||The container of food is placed in a large, shallow pan of warm water providing a gentle heat.
The pan of water is cooked in either the oven or on top of a stove. The water bath (or in French, bain marie) is designed to cook dishes such as custards, sauces, and mousses without curdling. |
|watercress ||Plant with small dark green leaves that can be found around cool fast running water. Bitter, peppery flavor compliments salads, sandwiches and soups. Usually available year-round in markets. |
|whetstone ||Extremely hard, fine grained blocks of carborundum that are commercially sold to sharpen knives and cutting tools. Knives should be periodically honed on whetstones to keep them sharp. |
|wok ||Traditional utensil in Asian cooking. This versitle round-bottomed pan is used for stir frying, steaming, braising, stewing and deep frying. They come in a variety of sizes and are also available with flat bottoms for electric stoves. |
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