|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. |
|won ton ||Chinese dumpling made from won ton skins (paper thin sheets of dough made from flour, eggs and salt). Skins are filled with meat, seafood or vegetable mixture then boiled, fried or steamed and served as appetizer with dipping sauces. |
|wood ear ||Variety of mushroom also known as cloud ear, tree ear or silver ear. Delicate to bland flavor that usually absorbs taste of more strongly flavored ingredients in dishes. Typically found in Asian markets as dried or fresh. |
|Worcestershire sauce ||Thin, dark, piquant sauce used to season meats, gravies, soups and vegetables. The many formulas are typically made various quantities of soy sauce, garlic, lime, molassaes, tamarind, onions, molasses, anchovies, vinegar and seasonings. |
|yam ||A tropical-vine tuber found in South and Central America, West Indies, Asia and Africa. Frequently confused with sweet potatos, true yams are from different plant species and are not widely marketed or grown in the U.S. |
|yarrow ||Pungent herb found in Europe and North America. It has a very strong aroma and is used sparingly in egg dishes, salads and soups. |
|yeast ||A living single celled organism that grows and converts its food (through fermentation) into alcohol and carbon dioxide.
Most commonly used to leaven breads and in beermaking. |
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