|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. |
|yeast bread ||Any bread that uses yeast as a leavening agent. As the yeast ferments it produces alcohol and carbon dioxide gas. The gas expands and causes the bread to rise. Oven head kills the yeast and evaporates the alcohol |
|yogurt ||Dairy product made from milk that is fermented and coagulated from introduced or natural "friendly" bacteria. Can be made from the milk of many animals but cow's milk is most popular. Commercially available in flavors, with fruit and as a frozen dessert. |
|Yorkshire pudding ||Cross between a popover and a souffle that is traditional compliment to British roast beef. Made with butter, eggs, milk and flour, it's baked in beef drippings until crisp and puffy. Made in shallow baking dishes or muffin pans and, like souffles, are best served immediately after baking before they "deflate". |
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