Cooking Terms

  1. Wasabi

    Cooking Term Japanese root (わさび(山葵, old form 和佐比; Wasabia japonica or Eutrema japonica). Used for its pungent, horseradish-like flavor. Culinary Uses Outside of Japan, wasabi is known nearly exclusively in the form of a moist blob of green material served to accompany sushi or sashimi. In Japan, it has a somewhat wider usage, sushi being after all something of a regional food, but the root is so expensive that it is principally used similarly, i.e. with raw fish. To prepare fresh wasabi,...
  2. Lavender gem

    Lavender gem A hybrid citrus fruit created by crossing a white grapefruit with a tangelo. The result has a pale pink skin and flesh.
  3. Maraschino liqueur

    Mararchino liqueur A liqueur made from the Marasca cherry. It can also be used to substitute kirschwasser.
  4. Pisco

    Pisco A grape brandy from Peru / Chile. The mixture is aged in a wax-lined container so that the beverage does not absorb any color or flavor from the wooden cask.
  5. Yuca

    Yuca Yuca is also known as cassava, a root native to South America but now imported from Africa. The root can range from 6 to 12 inches in length and 2-3 inches in diameter. It has a tough brown skin and can be difficult to peel but once peeled it has a white, crisp flesh. The bitter form of this root is poisonous unless cooked. The sweeter version is used to make tapioca.
  6. Cake syrup

    Cake syrup A sugar syrup used to moisten and flavor cake layers. Some of the popular syrups used in  flavouring cakes are ; fruit juices, coffee, liqueur, vanilla etc. Just plain cake syrup is equally important to have in your mise en place for assembling many cakes and pastries.                                                      More discussions : Simple syrup flavoring suggestions?                                                                                     recipe for a Simple...
  7. Calvados

    Calvados Apple brandy from France, orginating in the Normandy region. Known in the United States as applejack.                                                  a little more talk :  HELP: Need to find applejack fast...
  8. Gram flour

    Gram flour A pale blond colored flour produced from ground chickpeas. It is nutritious, a high-protein flour that is used in East Indian cooking for dough, dumplings and noodles, as a sauce thickener and to make batter. Also known as besan.
  9. Hiki-cha

    Hiki-cha Japanese powdered green tea concentrate, also known as matcha or maccha
  10. Lovage

     Lovage Lovage is a tall herb ( can grow up to 7 feet tall)  in which just about everything on the plant is edible; leaves, stems, roots, and seeds. The plant has been used for many purposes over the years from seasoning dishes to medicinal cures, a variety of ailments to even being called an aphrodisiac. The roots on the plant can be candied and used in the same fashion as Angeliga. The dark green leaves which taste like celery can be used in savory dishes such as soups , salads and...
  11. Sago

    Sago Similar to tapioca and used much in the same way, it is used as a thickener for  puddings and fillings. Sago is obtained from the pith of the sago palm , whereas tapioca is extracted from the root of the cassava plant.
  12. Saccharimeter

    Saccharimeter An instrument used to measure the sugar concentration in a liquid
  13. Sajj

    Sajj A convex, dome shaped pan or griddle that is placed over a fire or burner on a stovetop. It is used to cook several types of flatbread.
  14. Pastry jagger

    Pastry jagger A pastry jagger is a pastry wheel with a fluted edge that creates a fancy or decorative design in pastry dough.
  15. Milk sugar

    Milk sugar Milk sugar is also known as lactose, the sugar naturally occurring in milk.  Milk sugar is the least sweet of all sugars.