|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.
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