Gourmet Glossary 3

INGREDIENTS

INSTRUCTIONS

~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.
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ ~-- þ KOOK-NET
:þ Mike's Resort BBS, Fayetteville,AR,(501)521-8920þ
======================================================= ============== ====
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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