|A temperature scale where 32 degrees is the
freezing point of water, and 212 degrees is the
boiling point. C=(F-32)*5/9.
|A Mexican dish of marinated meat fried with
onions and peppers, cut into strips, and served
|Grated egg noodle dough used in soups. Can refer
simply to food that has broken into small pieces.
|Another name for cottage cheese, pot cheese, clabber cheese,or Schmierkaese. These are considered unripened soft cheeses made pasteurized milk and kept at temperatures between 70 and 100 degrees until the milk is clabbered and separates into curds and whey. For detailed instructions on making these cheeses you may consult versions of Irma Rombauer's Joy of Cooking through at least 1964.
|A bean the looks like a large lima bean, popular
in Mediterranean and Middle Eastern cooking.
They have a tough skin that can be removed
|A plant that has fine foliage and celery-like
stalks and a large base. The plant has a light,
anise like flavor.
|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.
|A chemical change in foods, such as wine, cheese,
and yogurt. The change is caused by bacteria
or yeasts which produce the enzymes that cause
the fermentation process.
|Wide (about 3/8 inch), flat pasta noodes.
|The portion of plant foods that cannot be
|A fruit originating in Africa, Asia, and
southern Europe, now cultivated world wide.
Many varieties. High in iron, calcium, and
|A standard seasoning of Creole cooking. Made from
ground, dried sassafras leaves.
|A French mixture of finely chopped herbs,
traditionally chervil, chives, parsley, and
|A Spanish sherry, considered to be one of the
world's best. Unlike some sherries, fino
should not be aged.
|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.
|An Asian liquid made from fermented, salted fish.
Used in many Asian cuisines.
|A dramatic step in cooking where liquor is added
to food, warmed, then ignited.
|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.
|To create decorative patterns in foods, such as
pie crust edges, mushroom caps, etc.
|Italian - a flat round bread brushed with olive
oil and sprinkled with salt, then topped with
other herbs as the cook desires, then baked.