Search

A group of related carbohydrates produced naturally by boiling red seaweed. Three types of carrageenan are extracted from seaweed, which are Kappa, Iota and Lambda, each with distinct properties to assist with the processing and development of food products.

A substance in certain types of flour that gives dough its elasticity, strength, and makes the dough rise.

A traditional French dessert, referred as bombe glacee or bombe, made with ice cream or sherbet and a mixture of custard and fruit.

A very rich, small European cake that is prepared with a rich yeast and butter dough flavored with rum.

A liquid solution, such as apple cider or ethyl alcohol, which has been fermented once with bacteria, converting the natural surgars into alcohol and then fermented a second time to convert the solution into acedic acid or vinegar.

A soft, bread-like cake with a surface of uniform indentations similar to a honeycomb. Waffles are made with a pourable batter that usually consists of flour, milk, oil, sugar, eggs, salt, and baking powder.

A piece of cookware that can be used in the kitchen, placed on the top of the stove or in the oven to smoke meats.

Considered to be a type of bush berry, this fruit is most often found growing in cooler climates. Surrounded by a pod that is a paper husk or calyx with visible veins, the Cape Gooseberry is a close relative to the Mexican tomatillo or the Ground Cherry, but it is not the same fruit.

To cook a food, such as eggs, fish or meat in a liquid that has been heated to just below the boiling point so the liquid is barely moving while the food is being cooked.

A berry, much like a small grape, native to France and northern Europe that is related to the green gooseberry.

A white, powdered substance, also referred to as potassium salt, that is the residue (by-product) from the tartaric acid remaining in wine casks after the fermented grapes have been removed.

A wheat product made with cracked durum wheat that has been steamed and allowed to dry. It has a pellet-like appearance and does not have much flavor when served alone, but it becomes very flavorable when added to other ingredients due to its ability to absorb surrounding flavors.

A small round fruit, containing a single stone or pit, that is grown as one of three types: Sweet, sour or wild cherries.

A sauce that generally serves as a base for other sauces to flavor meats and vegetables. It is made from a brown meat stock and thickened with cornstarch or roux (flour cooked with butter).

Made to resemble an enlarged kernel of corn, this sweet confection was first created during the 1800's and continues to be a popular treat today.

Similar to other kosher foods, making a wine kosher involves processes and procedures that follow specific guidelines and laws established by the Jewish community.

food thickener, thickening agent, liason, beurre manie,

A group of flowering plants that are most often used to garnish or enhance the appearance and flavor of various foods.

A small fruit from Asia that has been sun-dried, turning the bright red, leathery outer shell to a brown color and drying the white grape-like flesh inside into a crisp texture, similar to a raisin.

A creamy yellow, long root vegetable that resembles a carrot. The Parsnip has a rich sweet nut-like flavor and can be boiled, fried, glazed, creamed, and used as an ingredient for soups and stews.