Gourmet Glossary 3

Gourmet Glossary 3 Ingredients

Instructions for Gourmet Glossary 3

~papaya a large oval fruit with green to yellow skin. It has a sweet, creamy-textured flesh and tiny black seeds. ~parsnip a sweet and nutty-tasting root vegetable that is similar in appearance to a husky, pale carrot. ~phyllo paper-thin sheets of pastry dough used to wrap or layer fillings. ~pine nuts (pignoli) the edible seeds of certain pine trees. They are frequently used in pesto sauces or as a garnish for pasta dishes. ~porcini robust and full-flavored mushrooms with a bulbous light brown cap and a thick stem. They are commonly reconstituted from their dried state. ~port wine a rich wine made with zinfandel and other grape varieties and fortified with brandy. ~powdered egg replacer a dry mixture of starches and leavening agents used in baked goods to replace eggs. ~purple potatoes (Peruvian Blue) a medium-starch potato with dark blue skin and deep purple flesh. It is similar to the all-purpose Russet in size, shape and culinary uses. ~radicchio a bitter salad lettuce usually with round leaves and deep red and white coloring. ~rice malt syrup a thick, sweet syrup made from fermented rice and barley malt. It is used to replace honey and produces a less sweet taste. ~romaine green or red lettuce with a long, wide leaf and a crunchy, succulent taste. ~rosehips dried leaves of the dog rose plant. They are rich in vitamin C and used for their sharp, fruity flavor. ~rotini short, corkscrew-shaped pasta. ~rubbed sage the powdered form of an evergreen herb with gray-green, textured leaves and a highly aromatic scent. ~semolina flour flour milled from durum wheat. it is used primarily in making pasta. ~shallots small bulbs of the onion family that combine flavors of onion and garlic. Used extensively in French cooking. ~shiitake mushrooms large-capped, strongly flavored mushrooms often used in Japanese cooking. They are available both fresh and dried. ~silken tofu a soft, custard-like tofu available in soft, firm and extra-firm textures. it is packaged in aseptic containers and does not require refrigeration until it is opened. ~soy flour a dense, heavy flour made from soybeans that have been hulled, cracked, toasted and ground. ~soy margarine a butter substitute made from soybeans. ~soy milk liquid milk made from ground and boiled soybeans. VEGETARIAN GOURMET SPRING 1995 Posted by Michael Prothro KOOK-NET :? Mikes Resort BBS, Fayetteville,AR,(501)521-8920? ~-- ? KOOK-NET :? Mikes Resort BBS, Fayetteville,AR,(501)521-8920? ======================================================= ============== ==== Packet: CYBERLM Date: 02-25-95 (07:55) Number: 289 From: MICHAEL PROTHRO Refer#: NONE To: ALL Recvd: NO Subj: Cooking Information 21/22 Conf: (41) KN-TheKitche From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized

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