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Capers
- The pickled buds of a plant found in the Mediterranean. Size varies
greatly; generally the large capers are more expensive. After opening,
store in the refrigerator; they keep indefinitely.
Chocolate - Two types of baking chocolate are used in most recipes,
unsweetened (without added sugar) and semisweet. Both are sold in solidified
blocks or chips, as opposed to cocoa, the powdered form. You will find
great quality differences in semisweet chocolates.
Cilantro (fresh coriander) - A fresh herb used in Mexican, Asian
and East Indian cooking. A wonderful taste to some, and others it taste
like soap.
Cocoa - Dried, ground or powdered chocolate. It's available either
sweetened (for chocolate drinks) or unsweetened (for use in baking).
Coffee - Most recipes call for instant coffee granules or instant
espresso powder.
Cornstarch - A thickening agent made from the starch of corn. Used
frequently in Asia cooking, it is added at the end to thicken sauces.
Currants - Used in the dry form, they are sometimes found along
with raisins.
Flour - Most recipes call for all-purpose (unbleached or bleached)
white flour and whole wheat flour. Store whole wheat flour in the refrigerator
or freezer to prevent it from going rancid. All-purpose flour is fine
stored at room temperature in an airtight container.
Garlic - Buy rock-hard heads of garlic and avoid the kinds sold
in boxes. The kind called elephant garlic is not interchangeable with
regular garlic. Store at room temperature, and when the cloves begin to
soften, throw them out.
Ginger (ginger root) - This tuber is used frequently as a seasoning
in Asia and east Indian cooking. Buy hard, unwrinkled pieces. Wrap in
a paper towel and store in a plastic bag in the refrigerator. If ginger
becomes moldy, throw it out.
Herbs - Both fresh and dried herbs are used, but use fresh herbs
when they are available. The general rule of thumb is to use only one-third
as much dried as you would fresh.
Jalapeno Chiles - Small, green, hot chili peppers used in many
ethnic cuisine's. Look for fresh peppers with shiny, unwrinkled skins.
When using in cooking, cut in half and remove seeds. These chilies are
very hot; wash your hands after touching so as not to irritate your eyes.
Do not confuse with serrano chilies, which are even smaller and hotter.
Canned jalapenos may be substituted if the fresh are not available.
Mushrooms - Among the many varieties, the most common are the white
button mushrooms, but increasingly available are the brown cremini mushrooms;
these can be interchangeably. When buying mushrooms look for tightly closed
caps and no soft spots. Wipe mushrooms clean with just a damp paper towel.
More exotic mushrooms that come in many sizes, shapes and color are shiitake,
chanterelle, morel and oyster.
Nuts - To keep fresh and to prevent rancidity, keep nuts in the
freezer in a tightly sealed container or freezer bags.
Oils - Most recipes call for vegetable oil, olive oil and sesame
oil. Vegetable oils include canola, cottonseed, corn, peanut, safflower
and soybean oil. In general their use is interchangeable. Olive oil has
a stronger flavor, and it is best to stock two different kinds for two
different purposes; when the oil is not for cooking, find a good-quality,
extra virgin olive oil. For cooking, choose an olive oil listed as simply
100 percent pure. Sesame oil is used as a flavoring agent only, and nor
for cooking.
Onions - yellow or red onions are used in most recipes. Make sure
onions are firm and store uncovered in a dry room temperature environment.
Parsley - Comes in two varieties, curly and flat-leaf Italian.
Pepper, Black - Pepper losses its flavor after being ground, so
always use freshly ground. Buy whole peppercorns and invest in a good-quality
pepper mill for the kitchen and the table.
Pine Nuts - Store as you would other nuts.
Salt - Table salt can be used, but coarse kosher salt is preferred.
Scallions - also known as green onions.
Soy sauce - A liquid Asian condiment brewed from fermented soybeans
and other ingredients. The Japanese soy sauces are usually lighter than
the Chinese varieties.
Spices - Spices come in two forms, whole or ground. Store spices
away from heat and sunlight. Red spices such as paprika, cayenne, chili
powder and red pepper flakes are best stored in the refrigerator. When
spices lose their fragrance, discard them.
Sugar - Forms of sugar are granulated, powdered and brown, they
are not interchangeable in a recipe. Powdered sugar is much more finely
processed than granulated and has a small percentage of cornstarch added.
Brown sugar comes in two forms, light and dark. Dark brown sugar has molasses
added fpr deeper flavor.
Sun-Dried Tomatoes - Packaged in two ways, dried in a plastic bag
or bottled in olive oil. Either can be used in a recipe, but the dried
must be soaked first in hot water for 30 minutes.
Tomatoes - try to use ripe, fresh tomatoes, if you must use canned
use Italian-style pear tomatoes, which are packed at the peak of ripeness.
Cherry tomatoes are used in salads.
Tomato Paste - A highly concentrated tomato product.
Vanilla - Some recipes specify vanilla extract, a liquid, while
others specify the while vanilla bean. Use pure vanilla extract, never
imitation.
Vinegar - Varieties included distilled white, cider, red wine,
white wine, rice wine, balsamic and herbed vinegar's. Use the type specified
in each recipe, because each has a unique flavor.
Whipping Cream (heavy cream) - A dairy product that contains approximately
36 percent butterfat, which allows it to be whipped. Choose brands that
are not ultrapasteurized.
Wines for Cooking - When red or white wine is called for in a recipe,
use medium-priced, dry table wine, and the same for sherry. Never use
a product labeled, cooking wine.
Zest - The outer rind of a citrus fruit without the underlying
white pith. Removed on a grater or with a utensil called a zester.
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