- Industri: Culinary arts; Garden; Home
- Number of terms: 4206
- Number of blossaries: 0
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Developed by the experts at Better Homes and Gardens, BHG.com is the premiere home and family site on the Web, and the interactive companion to Better Homes and Gardens magazine. BHG.com helps people turn home, cooking, and gardening inspiration into action.
A condiment, available in mild or hot versions, that's made from chile peppers, vinegar, and seasonings.
Industry:Culinary arts
Liquids at room temperature made from vegetables, nuts, or seeds. Common types for general cooking include corn, soybean, canola, sunflower, safflower, peanut, and olive. For baking, cooking oils cannot be used interchangeably with solid fats because they do not hold air when beaten.
Industry:Culinary arts
The process of browning, crisping, or drying a food by exposing it to heat. Toasting coconut, nuts, and seeds helps develop their flavor. Also the process of exposing bread to heat so it becomes browner, crisper, and drier.
Industry:Culinary arts
To coat a utensil, such as a baking pan or skillet, with a thin layer of fat or oil. A pastry brush works well to grease pans. Also refers to fat released from meat and poultry during cooking.
Industry:Culinary arts
To lightly coat or sprinkle a food with a dry ingredient, such as flour or powdered sugar, either before or after cooking.
Industry:Culinary arts
In the United States, true raw sugar is not sold to consumers. Products labeled and sold as raw sugar, such as Demerara sugar and turbinado sugar, have been refined in some way. Cleaned through a steaming process, turbinado sugar is a coarse sugar with a subtle molasses flavor. It is available in many health food stores.
Industry:Culinary arts
A sweet, sticky sweetener that's produced by bees from floral nectar. Honey is now available in more than 300 varieties in the United States. Its flavor depends on the flowers from which the honey is derived; most honey is made from clover, but other sources include lavender, thyme, orange blossom, apple, cherry, buckwheat, and tupelo. Generally, the lighter the color, the milder the flavor. Store honey at room temperature in a dark place. If it crystallizes (becomes solid), reliquefy it by warming the honey jar slightly in the microwave oven or in a pan of very hot tap water. If the honey smells or tastes strange, toss it out.
Industry:Culinary arts
This white, granular, crystalline sugar is what to use when a recipe calls for sugar without specifying a particular type. White sugar is most commonly available in a fine granulation, though superfine (also called ultrafine or castor sugar), a finer grind, is also available. Because superfine sugar dissolves readily, it's ideal for frostings, meringues, and drinks.
Industry:Culinary arts
