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Acidulated Water Acidulated Water
Water with added acid - citrus juice normally - to prevent the discoloration of freshly cut fruits and vegetables that darken. Place slices of apples, artichokes, or pears into a mixture of 5 to 6 parts water to 1 part vinegar or lemon or lime juice while you prepare your recipe.
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| Acorn Squash Acorn Squash
Acorn squash is a winter squash that is distinguished by a ribbed, dark green color with flashes of orange. Ittypically measures 4 inches in diameter and 6 to 8 inches in length. Its flesh ranges from yellow to orange and it has a large seed cavity. Halve the acorn squash, scoop out the seeds and bake with a bit of butter and brown sugar or simply with olive oil, salt, and pepper. Eat directly out of the shell or use in other recipes. Uncut acorn squash will keep for several months in a cool, dry place.
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| Adobo Sauce Adobo Sauce
A thick, dark red sauce native to Mexico. It's made from ground chiles mixed with spices and vinegar. Canned chipotles (smoked-dried jalapenos) are usually packed in adobo sauce.
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| Aji Aji
Aji (singular form) is what the Peruvians call chile peppers. The species in particular is capsicum baccatum.
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| Al Dente Al Dente
Italian for "to the tooth," al dente describes the texture of pasta and other foods that are cooked just until they resist slightly when chewed.
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| Albumin Albumin
A water-soluble protein found in vegetables, bones, meat, and egg whites. Albumin coagulates as it's heated, collecting impurities as it moves -- this is the scum on a stock. Rapid boiling destroys its ability to collect impurities, resulting in a cloudy stock.
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| Allspice Allspice
The dried, unripe berry of a small tree. It is available ground or in seed form, & used in a variety of dishes such as pickles, casseroles, cakes & puddings. Also known as Jamaica Pepper.
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| Almond Almond
The nut inside the fruit from an almond tree. There are 2 main types of almonds - sweet and bitter - with only sweetalmonds sold in the United States. Raw bitter almonds contain traces of prussic acid which can be harmful except in small amounts, but whose toxicity is negated by heat processing. Almonds are used in a wide spectrum of recipes, from desserts and pastries to accompanying savory vegetable and fish dishes. Toasting will enhance their flavor and give them a more pleasing crunch. Keep shelled almonds refrigerated in an airtight container for several months or in the freezer for up to 6 months.
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| Anasazi Bean Anasazi Bean
Anasazi beans were first discovered on an archaeological dig in the Southwest and were called New Mexico cave beans. After introduction to the public, the beans were renamed anasazis. They are colored with speckles of red and white and taste rather sweet. They’re a good addition to chili, salads and salsas. To prepare dried beans, soak overnight, bring to a boil and simmer 1-1/2 to 2 hours. Store dried beans in an airtight container for up to 1 year.
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| Apple Apple
Humans have cultivated apples for over 3,000 years; today there are more than 2,000 varieties worldwide. As with serving wine, you need to decide how you will be using an apple before choosing the proper variety. Good, all-purpose apples (for cooking and eating out of the hand) include the Golden Delicious, Granny Smith and Newton Pippin. The Jonathan and Newton are perfect for apple sauces. For baking, use the firmer-fleshed Rome Beauty. When buying apples, check that their skins are smooth and free of bruises and gouges. "Scald," a tougher-textured, tan-colored area, will not affect the fruit’s flavor much. Store apples in a cool, dark place; they can be refrigerated for a month or more, depending upon the variety.
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| Aromatics Aromatics
Various spices, plant ingredients, or herbs (parsley, bay leaf, ginger, garlic, onion) that enhance and impart flavor to food.
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| Azuki Bean Azuki Bean
Small and red with a sweet flavor and soft texture, azuki, or adzuki, beans and are used widely in Japanese cooking. They can accompany savory steamed rice dishes, or they can be boiled, mashed and sweetened for use as red bean paste, which is used in desserts ranging from puddings and pastries to shaved ice. The red beans are said to bring good luck and ward off evil spirits when scattered about the house at New Year. To prepare dried beans, soak overnight, bring to a boil and simmer 1-1/2 to 2 hours. Store dried beans in an airtight container for up to 1 year.
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| Bagel Bagel
Chewy bread with a hole in the middle - round, and 3-4 inches in diameter. The origin is Russian-Jewish. Can come withmany types of toppings on it. Dough is boiled then baked with toppings such as onion, garlic, poppy seeds etc. Flavours can also be kneaded into the dough. On the east coast usually used as a breakfast bread but can also be used as a sandwich bread.
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| Balsamic Vinegar Balsamic Vinegar
Made from the white Trebbianno grape, balsamic vinegar gets its pungent sweetness from aging for several years in wood barrels. During the Middle Ages, this sugar-rich grape was used primarily for wine, but its high acidity made it better suited for producing vinegar. Produced in Modena, Italy, the maturation process takes place in a series of barrels made from a variety of woods and lasts from 6 to 25 years. Use it to dress salads and enrich stews, soups and sauces. Store in a cool, dark cupboard. Seek out aged balsamic and beware of inexpensive bottles - it may be a colored red wine vinegar with only a drop or two of 6 year-old balsamic added to it.
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| Beans (dried) Beans (dried)
Members of the legume family (plants that carry seeds in a pod), dried beans are an excellent source of protein, calcium, and iron. Major varieties include black, garbanzo, kidney, pinto and white beans. To prepare dried beans, soak for 8 hours or overnight in a ratio or 3 parts water to 1 part bean, bring to a boil and simmer for up to 2 hours. If beans haven't been soaked for 8 hours, bring to a boil and simmer for 2 minutes, then let stand, tightly covered, for 1 hour. One cup of dried beans will expand to 2 to 2-1/2 cups after cooking. Look for smooth surfaces and bright colors and avoid cracked or wrinkled surfaces. Store dried beans in an airtight container for up to 1 year. There are a wide array of canned beans now available if using dried beans is too time consuming. Simply skip the soaking process, rinse and drain the beans well, then proceed with your recipe cutting down on the total cooking time.
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| Beard Beard
The common name for the byssus on the mussel. This silky hair-like extension helps to anchor the mussel to rocks and piers during tides.
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| Beetroot Beetroot
Called beet in US. The red, succulent root of a biennial plant (Beta vulgaris). Often dressed with vinegar and served cold and sliced, but can also be served hot and is the basis of one of the most well-known borschts.
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| Bermuda Onion Bermuda Onion
A large sweet onion with several regional names. May also be known as Spanish Onion, and possibly 1015 onion.
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| Biscuits Biscuits
In the UK, equivalent of US cookies (small, sweet cakes). In US, In the US, a type of non-yeast bread made of flour, milk, and shortening, usually served with breakfast - small, and similar to what much of the world refers to as `scones'.
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| Black Bean Black Bean
Black, or turtle, beans are an important staple in Latin American and Caribbean dishes, ranging from soups and chili to burritos and dips. Jet-black on the outside with a creamy flesh, black beans have a sweet and nutty flavor with a slightly mealy texture. To prepare dried beans, soak overnight, bring to a boil then simmer 1 to 1-1/2 hours. Store dried beans in an airtight container for up to 1 year. Cooked black beans are also available canned.
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| Black Treacle Black Treacle in the UK and molasses in the US are similar but there is a subtle difference in taste.
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| Bloom Bloom
Pale gray film, streaks, or blotches that appear on the surface of chocolate when the cocoa butter separates and forms crystals (usually as a result of storing in too warm a place). Blooming does not effect flavor or cooking properties.
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| Bosc pear Bosc pear
Dark golden winter pear with slender neck. Cooks well. Sweet-tart taste.
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| Bouquet Garni Bouquet Garni
A bunch of herbs ties together or placed in a cheesecloth bundle. This allows the herbs to be easily removed from food before it is served. The classic herbs used in a bouquet garni are thyme, parsley, and bay leaf.
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| Braeburn Apple Braeburn Apple
The Braeburn’s texture is crisp, firm and juicy, and it has a sweet flavor balanced with moderate tartness. It is shaded with a broad red stripe and a yellow-green undercolor. Originating and still largely shipped from New Zealand, Braeburn apples are now being grown in the Pacific Northwest as well. Braeburns from Washington are best late summer through November, while New Zealand apples can be found the rest of the year.
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| Braise, To Braise, To
Braising is a combination of cooking methods to render tough cuts of meat and fibrous vegetables succulent and tender. Usually, food is first sautéed or browned for color and flavor, then cooked slowly in a small amount of liquid in an airtight pot. This creates a moist, steamy cooking environment that gently breaks down hard-to-chew connective tissue and muscle and releases the food's own juices. The browned meat is often set on a bed of chopped aromatic vegetables, which later may be pureed mixed with pan juices and used as a sauce.
Any casserole with a tight-fitting lid is suitable for braising. It is important that the vessel be of a material that conducts heat evenly and efficiently to prevent scorching evenly and hot spots. The pot should not be much larger than the meat plus its liquid, so that the heat will be directed to the meat rather than the empty spaces.
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| Broccolrabe Broccolrabe
A green bitter vegetable unless harvested young. Looks like broccoli but has skinnier stalks. The leaves, stems and florets are eaten. Really good sautéed with garlic and olive oil and served over pasta. Also known as Italian Broccoli, rabe, rapini.
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| Buttermilk Buttermilk also known as cultured milk and can be replaced by sour milk. Take one tablespoon vinegar or lemon juice, place in a measuring cup and fill with enough milk to make one cup. Do not stir, let stand for five minutes before using.
Minimum milk fat content by weight for creams: | Clotted Cream | 55% | | Double Cream | 48% | | Heavy Cream | 36% | | Whipping Cream | 30-35% | | Whipped Cream | 18-35% | | Single Cream | 18% | | Light Cream | 18% | | Half Cream | 12% |
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| Butternut Squash Butternut Squash
Butternut squash is a large, cylindrical winter squash with a buff, yellow coloring and flesh ranging fromyellow to orange. It is long and skinny, measuring between 8 to 12 inches in length and up to 3 to 5 inches in diameter at its bulbous base, and can weigh 2 to 3 pounds. It is a sweet squash that can be baked, steamed or simmered. It will keep for several months in a cool, dry place.
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| Cabanossi CabanossiA salami-type sausage popular in Southern Europe
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| Cajeta Cajeta
A thick syrup made from caramelized sugar and milk-usually goat's milk. In Mexico, it commonly accompanies desserts.
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| Canelle Canelle
A grooving knife used to cut decorative channels (canals) on citrus, mushrooms and cucumbers.
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| Cannellini Bean Cannellini Bean
A variety of kidney bean, the cannellini bean is fairly large and cream-colored with a meaty flavor and mealy texture. Used in many Italian recipes, including salads and pastas, cannellini beans are most well known in minestrone soup. To prepare dried beans, soak overnight, bring to a boil and simmer 1-1/2 to 2 hours. Store dried beans in an airtight container for up to 1 year. Cooked cannellini are available canned.
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| Capicollo Capicollo
A seasoned ham-like cured meat made from pork neck. Coppa is Italian for the unseasoned cured mea, and collo meansneck. It's usually thinly sliced for antipasto.
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| Capsicum Capsicum
A large fleshy pepper with a sweet/mild flavour. Can be orange, red, yellow, green or black. Also known as Bell Pepper.
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| Caramelization Caramelization
All meat and vegetables contain some sugar (in the form of carbohydrates). Under intense dry heat, as in roasting or sauteing, these sugars break down. The result is the brown color and rich flavor called caramelization.
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| Cardamom Cardamom
A member of the ginger family, cardamom has a pungent aroma and spicy-sweet flavor. For the best flavor, purchase cardamom in the pod. Then grind the seeds (found inside the pod) as needed using a mortar and pestle.
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| Cashew Cashew
The kidney-shaped cashew nut grows out from the bottom of the cashew apple, a pear-shaped fruit native to the Amazon. It is encased in an oily shell that is toxic and can cause an itchy rash if not first exposed to heat. They have a rich, buttery flavor with a lightly crunchy texture. When cooking with cashews, beware not to overcook the nuts, as they tend to turn soft. High in fat (48%), raw cashews should be refrigerated or frozen if not used within a few days. Keep roasted nuts in an airtight container for up to one month, or up to six months if refrigerated or frozen.
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| Chestnut Chestnut
Chestnuts come from the nut-bearing Castanea tree, which is rare in the United States due to a blight in the early20th Century. They are now cultivated in Europe and are imported fresh from September through February. Chestnuts are unrelated to horse chestnuts (which are inedible and dangerous to eat) and water chestnuts (a tuber with an apple-like crispness that is widely used in Asian cooking). To roast fresh chestnuts, make a one-inch slash on the flat side of the nut's shell with a sharp knife, just barely revealing the flesh. Place the nuts on a cookie sheet in a preheated 400º oven until the skins split and the flesh begins to brown (about ten minutes). Peel away the shell with the help of a knife. Chestnuts can also be blanched. After boiling for 3-4 minutes, wrap them in a towel and squeeze hard to crush the skins and extract the meat. Keep fresh chestnuts up to one week in a cool, dry place, or two weeks in a plastic bag in the refrigerator.
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| Chicken Maryland Chicken Maryland
In Australia, refers to chicken leg with both thigh and drumstick attached. In the US, refers to any parts of chicken, crumbed, browned in hot fat, baked and served with cream gravy.
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| Chickpeas Chickpeas
Cicer arietinum. Also known as garbanzo beans, ceci beans.
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| Chiffonade Chiffonade
This is a French word meaning "made of rags." It refers to thins strips or shreds of vegetables and herbs. Several leaves are staked on top of each other and rolled tightly like a cigar. Thin slices are made across the leaves while holding the roll tightly.
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| Chili Paste Chili Paste
A spicy Asian condiment used to season sauces, soups, and marinades. Ingredients vary, but the typical sauce is made from red chili peppers, garlic, vinegar, and salt. Most Asian markets and super markets carry it.
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| Chili vs. Chile Chili vs. Chile
Chili refers to the dish. Chile is the Spanish spelling, used when referring to the fruit of the chile plant. An exception to this rule is chili pepper, which refers to the chile used to make chili.
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| Chinese Parsely Chinese Parsely
see Cilantro
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| Chitlins Chitlins
Also called chitterlings, chitlins are the small intestines of freshly slaughtered hogs. They are simmered until tender, and may be used in soups, or battered and fried after boiling.
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| Chocolate Chocolate
Chocolate is derived from the beans of the cacao tree, which thrives in the tropical climates of Brazil, Nigeria,and the Ivory Coast. The cocoa bean meat (or nib), containing over 50% cocoa butter, is ground to produce chocolate liquor, which forms the basis of commercial chocolate. Varieties include baking (a cooled, hardened version of chocolate liquor) and semisweet (15 to 35% chocolate liquor, mixed with sugar and vanilla). Cocoa powder is made by removing at least half the cocoa butter from dried chocolate liquor. White chocolate contains no chocolate liquor, only cocoa butter mixed with sugar, milk solids, and vanilla. Store chocolate tightly wrapped in a cool (60º to 70º), dry place for up to four months. If stored at warmer temperatures, it will develop a harmless, dusty white “bloom,” caused when cocoa butter rises to the surface. If kept in the refrigerator, chocolate will sweat as it warms to room temperature and may not melt properly.
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| Cider Cider
Widely varying definition! A drink (almost) always made from pressed apples, to many people but not all it is alcoholic. US usage is typically that `cider' is not alcoholic and `hard cider' is. If in doubt, ask the person who posts the recipe what they mean.
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| Cilantro Cilantro
The leaf of the coriander plant. Also called Chinese/Thai/ Mexican parsley, and green coriander
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| Citric Acid Citric AcidA white powder extracted from the juice of citrus and other acidic fruits (such as lemons, limes, pineapples and gooseberries). It's also produced by the Fermentaion of glucose. Citric acid has a strong, tart taste and is used as a flavoring agent for foods and beverages. Small bottles of crystallized sour salt (also called citric salt ) are often found in the kosher-foods section of supermarkets. Sour salt is used to impart a tart flavor to traditional dishes such as Borscht.
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| Clotted Cream Clotted Cream
traditionally served with tea and scones; a 55% (min) milkfat product made by heating shallow pans of milk to about 82 degrees C, holding them at this temperature for about an hour and then skimming off the yellow wrinkled cream crust that forms.
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| Cockles Cockles
Clams
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| Concassée Concassée
Its root word means to roughly chop or pound a food. Concassée is usually made from chopped tomatoes.
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| Conch Conch
A Mollusk Gastropod - "Strombus" - Abundant in US only off Florida Keys, where it is illegal to take. (has been for 10? years now). Most now comes from Caribbean islands such as Turks and Caicos, Trinidad, or Honduras. One Conch steak typically weighs 1/5 to 1/3 lb appx. These sell for prices ranging from $4.99 - $6.99 per pound. These steaks are taken home, beaten with device such as a rolling pin, (to tenderize) then cubed for conch salad or conch fritters.
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| Copha Copha is a solid fat the is derived from the coconut. It is used primarily in recipes where it is melted and combined with other ingredients and left to set. Health Notice this product is full of Saturated fat and should be avoided where possible.
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| Cordial Cordial
In the US, a synonym for liqueur. In UK, NZ, Australia, a thick syrup (which may or may not containreal fruit) which is diluted to give a non-alcoholic fruit drink
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| Corn Syrup Corn syrup is not common outside the US and sugar (golden) syrup can be substituted. If you are in desperate need of corn syrupyou can substitute 2 parts sugar to 1 part water and boil to a syrupy texture.
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| Cornflour Cornflour
A starch usually. made from wheat. Used to thicken sauces etc. Also called cornstarch.
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| Cornmeal Cornmeal
Ground corn (maize).
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| Cornstarch Cornstarch in the United States and cornflour in the UK are the same product. If you don't have cornstarch you can use double the amount of flour but it must be boiled for a while or it will taste starchy.
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| Couscous Couscous
The separated grain of the wheat plant. When dried and milled, it becomes semolina flour, which iswhat pasta is made out of. However, as a grain, it makes a terrific rice substitute that has the advantage of being more flavorful (nutty with an interesting texture as long as it is not over cooked) as well as about five times quicker to make than rice.
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| Creme Fraiche Creme Fraiche
A French tangy thickened cream, crème fraîche [krehm-FRESH] is similar in taste and texture to sour creme. In France, pasteurization is not required. Therefore, the cream contains bacteria that thickens it naturally. Unlike sour cream, crème fraîche is used in sauces and soups because it can be boiled without breaking.
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| Criterion Apple Criterion Apple
Slightly tart, the Criterion is a good choice for eating fresh, in pies, salads and sauces. Criterions havea bold yellow color, highlighted with a red blush, and are similar in shape to the elongated Red Delicious. Fresh Criterions are best from October through March.
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| Cryovac Cryovac
A registered trademark for a process in which meat is sealed in plastic, and all the sir is removed by a vacuum pump.
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| Dessicated Coconut Dessicated Coconut
D ried coconut shreds, similar to US coconut shreds. In the US, coconut is usually sold sweetened, this is not so common in other countries.
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| Digestive Biscuits Digestive Biscuits
A wholemeal biscuit (cookie) with a honey taste. Can be substituted for graham crackers, but are not exactly the same thing.
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| Donax Donax
Clams
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| Dried Fruit Dried Fruit
Fruit with 75% to 85% of the moisture removed, those commonly found include apricots, raisins, cherries, peaches, pears, apples, prunes, dates, figs, currants, and more. Look for dried fruits domestically harvested and without added sulfites. Those grown outside the U.S. are more likely to be sprayed with dizzying amounts of pesticides. Dried fruits keep very well wrapped in plastic, then placed in another plastic container in the fridge for up to six months, sometimes even longer. Eat as is or reconstitute in simmering water for about 20 minutes.
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| Egg wash Egg wash
Egg yolk, white, or whole egg beaten with a small amount of water or milk. The mixture is then brushed over breads and pastries before baking to give them color and sheen.
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| Eggplant Eggplant
A purple, vaguely egg-shaped vegetable. Called brinjal in parts of India and aubergine in various other places.
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| Eggs Eggs
Eggs graded AA Large are best for cooking and baking. Always store raw eggs in their containers in the refrigerator, away from strong-smelling foods. The eggs' porous shells absorb odors easily and can taste less than fresh when used.
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| Escargot Escargot
Snails. They can be terrestrial, freshwater or marine. Escargot is the common name for the land gastropod mollusk. The edible snails of France have a single shell that is tan and white, and 1 to 2 inches diameter.
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| Essence / Extract Essence / Extract
While the words may be used interchangeably US-UK all essences are extracts, but extracts are not all essences. A stock is a water extract of food. Other solvents (edible) may be oil, ethyl alcohol,as in wine or whiskey, or water. Wine and beer are vegetable or fruit stocks. A common oil extract is of cayenne pepper, used in Asian cooking (yulada). Oils and water essences are becoming popular as sauce substitutes. A common water essence is vegetable stock. A broth is more concentrated, as in beef broth, or bouillon. Beef tea is shin beef cubes and water sealed in a jar and cooked in a water bath for 12-24 hours. Most common are alcohol extracts, like vanilla. Not possible to have a water extract of vanilla(natural bean) but vanillin(chemical synth) is water sol. There are also emulsions lemon pulp and lemon oil and purees (often made with sugar) Oils, such as orange or lemon rind (zest) oil, may be extracted by storing in sugar in seal ed container. Distilled oils are not extracts or essences. Attar of rose (for perfume) is lard extracted rose petal oil.
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| Evaporated Milk Evaporated milk and sweetened condensed milk are not the same, so don't be tempted to substitute one for the other after accidentally picking up the wrong can at the grocery store.
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| Fava/Broad Beans. FAVA/BROAD BEANS - Favas as a green vegetable are popular in Europe. In the North, e.g. Britain and Holland they are called 'broad beans' and grown as a summer crop, planted in early spring, and in Italy they are planted in fall and harvested in January, and also planted in January and eaten in April and May. They are grown for animal forage in Italy as well. They come in various sizes, but in general they are large and flat.
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| Feija~O FEIJA~O - Portuguese for beans, the default is black beans. Not to be confused with:
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| Feijoa FEIJOA - A waxy green fruit about 3" long. Although it is not a guava you may know it as a Pineapple Guava. Feijoa sellowiana is an evergreen shrub, growing to 10-16 ft. It thrives in subtropical regions but is hardy & once established will tolerate moderate frosts. They are either eaten raw (with or without the skin) or made into jellies, sauces & chutneys.
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| Filberts FILBERTS - see Hazelnuts
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| Five-Spice FIVE-SPICE - A blend of star anise, cinnamon, cloves, fennel & Szechuan pepper, used in Chinese cooking
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| Galanga GalangaUsed in Thai cooking, galanga is a rhizome similar to ginger in many ways. Tom ka gai (chicken in coconut milk soup) uses galanga, chicken, green chiles, lemon grass and lime juice as well as coconut milk.
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| Galette Galette
French for a flat, round cake. It may also refer to several savory and sweet tarts, and even a small shortbread cookie.
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| Garbanzo Beans Garbanzo Beans
Also known as chickpeas, ceci beans and channa, garbanzo beans have a pale, buff color and an irregular, round shape, and they are slightly larger than a pea. Originating in West Asia, garbanzos now span the globe as an essential legume, found in such dishes as curries in India, hummus in the Middle East, minestrone soup in Italy and couscous in Morocco. To prepare dried beans, soak overnight, bring to a boil and simmer 2-1/2 to 3 hours. Store dried beans in an airtight container for up to 1 year. Cooked garbanzo beans are also available canned.
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| Glaze Glaze
1. A 90% reduction of stock. 2. A thin glossy coating applied to foods. A reduction or aspic can cover savory foods. Anything from melted chocolate to thin icings can cover pastries and cakes. v. To apply a thin shiny coating to food.
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| Golden Delicious Apple Golden Delicious Apple
Yellow to yellow-green with juicy and crisp flesh, the Golden is a tastier and more versatile cousinof the Red Delicious. More mature apples will have a sweeter flavor. A good, all-around apple (and excellent as a base for cider), the Golden Delicious does tend to lose some flavor, but keeps its shape, when cooked. They’re found fresh from October through April and are grown extensively around the world.
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| Graham Crackers Graham Crackers
A wholemeal biscuit (cookie) with honey and soda taste. Can be substituted for Digestive Biscuits but are not exactly the same thing.
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| Granny Smith Apple Granny Smith Apple
The distinctively green Granny Smith holds a sweetly tart flavor and crisp texture that’s excellent for both snacking and cooking. Most of the crop is imported from New Zealand and Australia, where it was first grown by Mary Ann (Granny) Smith. The overseas produce arrives in summer, while Grannies from Washington state are fresh from September through November.
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| Green Onions Green Onions
see Scallions
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| Green Shallots Green Shallots
An inaccurate but occasionally used name for Scallions.
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| Gremolada Gremolada
This garnish is made of chopped fresh parsley, garlic, and lemon zest. It is sprinkled over dishes like ossobuco to add a punch of fresh flavor.
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| Grill Grill
In the UK, the same as US broiler; in the US, a device for cooking food over a charcoal or gas fire, outdoors.
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| Grits Grits
Usually a breakfast item in the US Southern region. Made from the kernel of corn. When corn has been soaked in lye andthe casing has been removed it becomes Hominy. The lye is rinsed out very well and the corn is left to harden. Then the swollen hominy is ground up to the texture of tiny pellets. When boiled with water, milk and butter it becomes a cereal similar to cream of wheat. It's used as a side dish for a good old fashioned Southern breakfast. Sometimes you can make it with cheese and garlic for a casserole.
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| Habanero Pepper Habanero Pepper
A type of hot chili. The Scotch Bonnet Pepper is similar.
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| Half and Half Half and Half
A mixture of half cream and half whole milk
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| Hard Rolls Hard Rolls
A sandwich type of roll that is a little crusty on the outside and soft on the inside. Can be made with poppy seeds or sesame seeds or plain. Often called a Kaiser roll
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| Harissa Harissa
Harissa is a paste of chilis and garlic used to enhance North African food (and is fairly popular in other parts of the Mideast, though it is probably of Berber origin). It is fairly similar to the Indonesian sambal olek.
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| Hazelnut Hazelnut
Originally grown as the filbert in temperate Mediterranean climates, the hazelnut came to the United States in the1940s. It is slightly larger than its European cousin and is grown in Oregon and Washington, where it is harvested during the fall. Hazelnuts have a bitter brown skin that should be removed before use. Bake in a preheated 350º oven for 10 to 15 minutes, or until the skins begin to flake. Rub the skins off with a kitchen towel, then continue toasting for five minutes, shaking the pan occasionally, to give them a crunchier texture. Store unshelled nuts in a cool, dry place for up to six months. Store shelled nuts in an airtight container in the refrigerator for up to one month, or in the freezer for up to six months.
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