- Industri: Culinary arts; Garden; Home
- Number of terms: 4206
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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.
An aromatic, long grain brown or white rice from India and California. Basmati rice is nutty and fluffy. Use as you would regular long grain rice.
Industry:Culinary arts
A vegetable oil that has been processed into solid form. Shortening commonly is used for baking or frying. Plain and butter-flavor types can be used interchangeably. Store in a cool, dry place. Once opened, use within 6 months. Discard if it has an odor or appears discolored.
Industry:Culinary arts
The natural liquid extracted from fruits, vegetables, meats, and poultry. Also refers to the process of extracting juice from foods.
Industry:Culinary arts
Heavily salted water used to pickle or cure vegetables, meats, fish, and seafood.
Industry:Culinary arts
Also called heavy whipping cream. Heavy cream contains at least 46 perecent milk fat and is the richest cream available. It can be whipped to twice its volume.
Industry:Culinary arts
A highly aromatic, lemon-flavored herb often used in Asian cooking. To use, trim the fibrous ends and slice what remains into 3- to 4-inch sections. Cut each section in half lengthwise, exposing the layers. Rinse pieces under cold water to remove any grit and slice the lemongrass thinly. In a pinch, substitute 1/2 teaspoon finely shredded lemon peel for 1 tablespoon lemongrass.
Industry:Culinary arts
A flavoring agent, often used in Middle Eastern cooking, that's made from ground sesame seeds. Look for tahini in specialty food shops or Asian markets.
Industry:Culinary arts
The root of a semitropical plant that adds a spicy-sweet flavor to recipes (also called gingerroot). Ginger should be peeled before using. To peel, cut off one end of the root and use a vegetable peeler to remove the brown outer layer in strips. To grate ginger, use the fine holes of a grater. To mince ginger, slice peeled ginger with the grain (lengthwise) into thin sticks. Stack the sticks in a bundle and cut them finely. Ginger stays fresh two or three weeks in the refrigerator when wrapped loosely in a paper towel. For longer storage, place unpeeled ginger in a freezer bag and store in freezer. Ginger will keep indefinitely when frozen, and you can grate or slice the ginger while it's frozen. In a pinch, ground ginger can be used for grated fresh ginger. For 1 teaspoon grated fresh ginger, use 1/4 teaspoon ground ginger.
Industry:Culinary arts
Usually used for baking and cooking rather than snacking. This ingredient contains pure chocolate and cocoa butter with no sugar added.
Industry:Culinary arts
