To change the seasoning of a dish or sauce according to one's taste. To adjust the seasoning, taste the item cooking immediately before serving.
A Caribbean spice mixture that varies from cook to cook, although oregano is consistent in all batches of the mixture..
A maroon dried bean that is oval in shape. It is an Asian bean with a sweeter taste and is frequently used in desserts and made into flour.
Pasta is said to be "al dente" when it is firm "to the tooth." It is an Italian phrase that describes the ideal state state of cooked pasta.
Annatto is a yellow dyestuff that is both oil and alcohol soluble; it is created from the annatto tree. It has been a popular substance for adding color to cheeses and butter. Annatto should not be used for items requiring permanent coloring.
A French description of a dish to which has been added a number of fresh herbs, such as parsley, chives and tarragon.
A fruit that originated from South and Central America. A ripe avocado is soft to the touch; it is a popular addition to many salads and appetizers.
A dish originating from the Middle East that includes a combination of tahini, lemon juice, garlic, eggplant, and olive oil. It functions as a dip or spread and may be garnished with mint and pomegranate seeds.
A long loaf of French bread that is known for its crunchy exterior crust and soft interior.
To make food inside an oven; cooking with the use of free-circulating dry heat. The term "baking" is usually reserved for desserts and breads. Food is known to be "roasted" at increased temperatures which lends a new dimension to the flavor.
A high starch, low moisture potato from Idaho that showcases a hardy rough skin. French fries and excellent mashed potatoes are two examples of foods made from Idaho potatoes.
A type of baking soda that is a double-action leavener. It becomes chemically active when combined with a liquid and then heated. One can make baking powder be combining baking soda and cream of tartar.
Sheets of metal used for baking. Ideal baking sheets are insulated and thick. Some sheets are non-stick, meaning that they do not require shortening or butter to grease it before food is placed upon it.
Sodium bicarbonate. Pastries that include acid are ideal for baking soda because it is a good leavener when stimulated by acid. When no acid is present in one's recipe, baking powder is best added instead of baking soda because it contains acid.
A kind of condiment made out of soybeans; it plays an important role in stir-fry dishes. It is accessible at Asian grocery stores and is frequently found in many supermarkets. "Ground bean sauce" is saltier than its counterpart "whole bean sauce."
Sprouts that are edible and come from all kinds of beans and seeds. Examples of bean sprouts include alfalfa, lentil, and radish sprouts. Sprouts keep best in ventilated containers kept in a refrigerator.
The action of mixing ingredients together quickly and firmly in order to blend them.
A French white sauce. It is created out of milk, butter, and flour whose combination is blended over low heat and slowly cooked.
A type of cut of meat that is boneless and tender that originates from the tenderloin. Sauteing and grilling are the best ways to cook a beef fillet.
A root vegetable. Its greens should be removed when storing the vegetable to ensure freshness. Beets come in a variety of sizes and is available year-round.
Bell peppers that are bright green contain a sharp flavor. If a green pepper is allowed to ripen one or two weeks more, it will turn into an orange, yellow or red pepper and showcase a much milder taste. Also known as sweet peppers.
A sweet and rather large onion that originates from Bermuda. It is ideal for sandwiches and salads because of its sweet taste. Shelf life less than other onions.
A type of crunchy Italian cookie. The dough is baked twice. The first time the dough is baked in a log form. It is then sliced and baked a second time.
A kind of dried bean that is squarish in shape and is black with an interior of white. It is frequently used in salads and soups because of its good flavor.
A common tuber in Asia and Latin America. Also known as batata. Its flavor is a mixture of a sweet and white potato and is similar in its cooking needs. It can be baked like a potato or boiled.
A type of knife that showcases a thin-blade. It is can be used for piercing meat and boning.
Dried flakes from dark fish; the flakes are frequently used in dashi - a Japanese soup stock.
A type of lettuce that is part of the butterhead family. Its flavor is rather bland and the leaves are tender.
A cooking technique of cooking food by browning it in a small amount of fat and then adding a kind of liquid to the pan. The pan is then covered and the contents are cooked over low heat.
Dry bread crumbs and fresh bread crumbs. A flavor may be added to dry bread crumbs and they are lightly toasted. Fresh crumbs are made from a blender or food processor. Any good bread will do to make bread crumbs.
Simlar to broccoli, but it contains more leaves and stems and is more bitter. It can be substituted in any recipe that calls for broccoli.
A cooking technique of cooking food underneath the heat source in order to create a crisp crust while achieving a certain texture and doneness of the interior. The bigger the size of the item to be cooked, the greater the distance the item needs to be from whatever is used to heat the item.
The foundation of most soups. Broth is created from cooking meat, fish or vegetables in water and then straining the liquid and getting rid of the fat.
A cooking technique of cooking food rapidly. It is done in order to cook the outside of food while maintaining a moist center. A hot heating source is essential for browning foods.
A mixture of molasses and white sugar. One cup of sugar plus two tablespoons is a basic recipe for brown sugar. To create darker brown sugar, add more molasses.
A brown seed that is small and curved that features a nutty taste. It originates from the parsley family.
A type of sweet spice that originates from India. It belongs to the ginger family and can be purchased in the form of a pod or ground state. To achieve the freshest flavor, it is best to ground one's own cardamom just before use to ensure the best flavor.
A artichoke relative that is common in France, South America and Italy. Its leaves are removed and the stems are eaten.
A container that is ovenprofoof and deep; it is used to cook foods gradually.
A common white-fleshed fish. Wild catfish contain a muddier flavor as opposed to catfish that have been bred in farms. White flesh is tastier than grayish flesh.
A type of pepper that is made out of finely ground chile pepper. It is also known as red pepper.
A kind of celery that is popular for its root. This root is eaten mostly in purees and salads.
A beet that is red, white or pink in its midrib. Chard has an unusual acid-sweet flavor.
Similar to a zucchini or summer squash. They have a long shelf-life and need to be treated gently. They may be cooked like a summer squash.
A cotton gauze that retains its fibers when wet and does not add flavor to the food it covers. It is used to strain liquids and remove small particles.
Also known as custard apple. A fruit that originates from America. It contains a white interior and a greenish-brown exterior. It is sweet in flavor and contains watermelonish seeds.
A pastry that when baked is fluffy and frequently filled with a creamy substance. It is made out of butter, water and flour that is cooked on top of the stove before the dough is shaped and baked.
A tasty jam that has a range of textures and flavorings. It is served with foods that have a strong taste.
Also known as Chinese parsley. Cilantro comes from the coriander plant's leaves.
A type of sweet and hot spice. It originates from the bark of tropical evergreen trees. Cinnamon sticks are frequently ground to make cinnamon powder.
A type of mushroom that contains a woodsy flavor. It is brownish-black in color and can be found in Asian markets.
A type of spice that is intense and sweet. It comes in both whole and powdered form.
A powder that originates from the cocoa bean. It is used frequently in baked foods and is the essential ingredient in the popular drink hot chocolate.
A fruit originating from the coconut palm. A firm brown hair shell is encompassed by a husk. Under the shell resides the coconut meat that stores the sweet milky juice. Coconut may be purchased as flakes, as a whole coconut or in shredded pieces.
A mixture made from mixing shredded coconut meat with hot water. The mixture is simmered until it becomes foamy. The liquid is then strained from the meat. The result is coconut milk.
A type of mild-flavored white fish. It is very flaky and may be substituted for hake, pollock and haddock.
Cranberries are a fruit with a hard texture and tart taste. They are cooked and then sliced or pounded to make relishes. Cranberries rhave an excellent storage reputation - they retain their shape and flavor for several weeks when refrigerated or frozen.
A off-white bean with reddish streaks. Their flavor is rather nutty and they often replace white or red beans in dishes.
A dairy product that is sweetened with sugar and whipped up to create a nice addition to a dessert.
The mix an ingredient rapidly in order to soften it and ensure it is well blended.
A spreadable and creamy cheese that is popular in many dips and frostings and many other recipes.
A white powder containing a high acidic level that can be made into baking powder.
Thin French pancakes that are often filled with sweet additions. Crepe batter is best made a couple hours before frying in order for the batter to develop its ideal consistency.
A kind of hamburger created from ingredients that do not include ground meat. It is not important to bread it before cooking.
Pieces or slices of bread that are dried in the oven. They may include seasonings or simply be plain. They are popular as toppings on salads.
Ginger that has been cooked in a sugary syrup and then covered in coarse sugar.
A spice that contains a rather bitter taste and intense aroma. It is common in many items such as stews and curries.
Little grape-like berries that may be black, white or red in their raw form. The ingredient "dried currants" recipes often call for are actually dried zante grape. Raisins may be substituted for dried currants but moisture should be added to the recipe if this is done because raisins absorb moisture.