|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. |
|wassail ||Norse for "be in good health". Wassail is a drink made from wine or ale that is mixed with sugar and flavored with spices. Traditionally served in wassail bowl and ladled into cups. |
|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. |
|water biscuit ||Crisp cracker that is often served with wine and cheese. Its blandness is a compliment to wine tasting because it allows the wine flavor to come through. |
|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. |
|whelk ||Large marine snail of the gastropod family. The foot-like muscle is flavorful but tough. It is typically tenderized by pounding before cooking. Sometimes found in Italian recipes. |
|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. |
|whip ||to beat ingredients until light and fluffy. |
|wild rice ||Popular for its nutty flavor and chewy texture but not really a rice at all. Wild rice is a long grained marsh grass that's native to the Great Lakes region and traditionally harvested by native Indians. It's very expensive and usually combined with other rices or grains. |
|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. |
Search cookbook recipe content:
Definitions per page:
Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights
SDSI neither endorses nor warrants any products advertised herein. All
recipe content provided to SDSI is assumed to be original unless identified
as otherwise by the submitter.
SDSI provides all content herein AS IS, without warranty. SDSI is
not responsible for errors or omissions, nor for consequences of improper
preparation, user allergies, or any other consequence of food preparation
Send comments to
our email. For
more information, check our About
the Cookbook page.