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Glossary Of Ingredients Of Mexican Cooking (1/7)

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Mexican File, Text 1 Servings

INGREDIENTS

INSTRUCTIONS

With all the messages about Mexican and Southwestern cooking that  have
been in the echo lately, I thought I would make this file using  the
information that I found in a recent Betty Crocker Cookbook  called
"Southwestern Cooking".  I hope that this will help you in  learning
how to cook this good food.  <<Rich>>  ACHIOTE SEED:  The dried reddish
seeds of the annatto tree give food a  bright orange-yellow tint when
they are cooked first in hot fat;  then, the seeds themselves are
discarded.  Sometimes they are ground  to a powder and stirred into
such foods as butter for color.  They  impart a flavor that is gentle
and hard to describe; like that of  saffron, it has an earthy quality.
ADOBO:  A piquant sauce of tomato, vinegar and spices.  ANISE SEED:
This small, elongated seed tastes sharply of licorice.  ATOLE BLUE
CORNMEAL:  This is blue corn that has been dried, roasted,  and ground
specifically to be used in make ATOLE, a cornmeal gruel.  Blue corn,
unlike ordinary field corn, is always dried and ground  before use.
Cornmeal, blue, yellow, or white, can be used as a  thickener.
AVOCADO:  This fruit is ripe when the flesh under the leathery skin
yields to light pressure.  A hard avocado will ripen if left at room
temperature for two or three days.  The Haas or California type is
smaller and darker green than the emerald type grown in Florida, and
some say it is more flavorful as well.  Keep avocado flesh from
discoloring by brushing it with lemon juice as it is peeled. BEANS:  It
takes time to prepare dried beans, but the result is a tender bean
that is still firm. Canned beans are sometimes mushy, but they are
convenient to keep on hand and are packed in liquid that adds flavor
to many recipes. Dried beans keep almost indefinitely.  Before  cooking
dried beans, rinse them well and pick them over for stones or  inferior
beans.  TYPES OF BEANS:  BLACK BEANS:  (frijoles negros, turtle beans)
though small, have a  hearty flavor.  South American cooking makes
great use of them. With  their dramatic dark purple-blue color, they
lend themselves nicely to  garnishes.  BLACK-EYED PEAS:  (cowpeas) are
the seeds of the cowpea, an annual  vine. They are tan with a blackish
stain, hence "black-eyed".  GARBANZO BEANS: (chickpeas) are Spanish in
origin.  These rounded  beige beans have a nutty flavor.  NORTHERN
BEANS: are white, relatively large and mild.  PINTO BEANS: (frijoles)
are charmingly speckled with brown on a pale  or pinkish background.
RED BEANS: are favorites in the southern states.  Pinto beans may be
substituted.  BUFFALO:  This commercially raised red meat is lower in
cholesterol  and fat than beef.  Unlike beef, it isn't marbled with
fat.  Accustomed as we are today to tender cuts of meat, buffalo is
best  enjoyed ground rather than steaks. CAPERS:  These are the
pickled,  green buds from the prickly caper bush.  They are somewhat
smaller  than raisins and are bottled in brine.  CAYENNE:  See Chile.
CHAYOTE: (christophine, mirliton, vegetable pear):  Related to gourds,
chayote squash have none of their brilliant decoration.  Light green
skin encases firm flesh of an even paler green.  Chayote may be  baked,
steamed, stuffed and sauteed.  A 1 lb Chayote makes a nice  serving for
two or three people. From Betty Crocker's "Southwest  Cooking". File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/sowest1.zip

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