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Showing: xantham gum - yogurt; yoghurt

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xantham gum

BY: The Food Lover's Companion

see XANTHAN GUM

xanthan gum

BY: The Food Lover's Companion

Produced from the fermentation of corn sugar, xanthan gum is used as a thickener, EMULSIFIER and STABILIZER in foods such as dairy products and salad dressings. See also GUAR GUM; GUM ARABIC; GUM TRAGACANTH.

XXX; XXXX

BY: The Food Lover's Companion

Label symbols used for confectioners' sugar. (see SUGAR ).

yaki fu

BY: The Food Lover's Companion

see FU

yakimono

BY: The Food Lover's Companion

The Japanese term for foods (usually meat) that are grilled, broiled or pan-fried. The ingredients are generally either marinated in sauce or salted (see SHIOYAKI ). They're then skewered so they retain their shape and grilled over a hot fire so the skin (if any) is very crisp while the meat stays tender and juicy. YAKITORI is a specific type of yakimono dish using chicken.

yakinori

BY: The Food Lover's Companion

see NORI

yakitori

BY: The Food Lover's Companion

A Japanese term meaning "grilled" (yaki) "fowl" (tori), usually referring to small pieces of marinated chicken that are skewered and grilled.

yam

BY: The Food Lover's Companion

This thick, tropical-vine tuber is popular in South and Central America, the West Indies and parts of Asia and Africa. Although yams are similar to the SWEET POTATO in many ways, and therefore often confused with one another, they are from different plant species. In the southern United States, sweet potatoes are often called yams and to add to the confusion, canned sweet potatoes are frequently labeled yams. True yams, however, are not widely marketed and are seldom grown in the United St...

Yankee bean

BY: The Food Lover's Companion

see NAVY BEAN

Yankee pot roast

BY: The Food Lover's Companion

see POT ROAST

yard-long bean

BY: The Food Lover's Companion

A pencil-thin LEGUME that resembles a GREEN BEAN except that it can grow up to about 3 feet long (though it's usually picked at 18 inches or less). Yard-long beans belong to the same plant family as the BLACK-EYED PEA. In fact, in parts of China the bean is allowed to mature until full-fledged peas are produced in the pod. Yard-longs have a flavor similar to but not as sweet as that of a green bean, with hints of its black-eyed-pea lineage. The texture of the pod is more pliable and not as...

yarrow

BY: The Food Lover's Companion

Any of several very pungent, aromatic herbs found in Europe and North America. Known as milfoil in Europe, yarrow has a very strong aroma and flavor and is therefore used sparingly to flavor salads, soups and occasionally egg dishes. It may also be used to brew a TISANE (herb tea).

yeast

BY: The Food Lover's Companion

Yeast is a living, microscopic, single-cell organism that, as it grows, converts its food (through a process known as fermentation) into alcohol and carbon dioxide. This trait is what endears yeast to winemakers, brewmasters and breadbakers. In the making of wine and beer, the yeast's manufacture of alcohol is desired and necessary for the final product; and carbon dioxide is what makes BEER and CHAMPAGNE effervescent. The art of breadmaking needs the carbon dioxide produced by yeast in or...

yeast bread

BY: The Food Lover's Companion

Any bread that uses YEAST as the LEAVENING agent. As the yeast ferments, it converts the flour's starchy nutrients into alcohol and carbon dioxide gas. The gas bubbles trapped in the elastic GLUTEN mesh of the dough are what make it rise. Oven heat kills the yeast and evaporates the alcohol. The gas expands in a final burst of energy and causes the bread to rise. Among the more well-known yeast breads are BRIOCHE, CROISSANTS, FRENCH BREAD and SOURDOUGH BREAD.

yeast starter

BY: The Food Lover's Companion

Prior to the evolution of commercially available baking powders and yeasts during the 19th century, yeast starters were the LEAVENERS used in breadmaking. Such starters are a simple mixture of flour, water, sugar and YEAST. (At one time, airborne yeast was the only source used, but today convenient commercially packaged baker's yeast is more common.) This batter is set aside in a warm place until the yeast ferments and the mixture is foamy. A portion of the starter-usually about 2 cups-is ...

yellow berry

BY: The Food Lover's Companion

see CLOUDBERRY

yellow-eyed pea

BY: The Food Lover's Companion

see BLACK-EYED PEA

yellowfin tuna

BY: The Food Lover's Companion

see TUNA

yellowtail

BY: The Food Lover's Companion

1. This large (up to 100 pounds) game fish is found off the coast of Southern California and further south into Mexican waters. It's a member of the JACK family- related to POMPANO -with a flavor and texture similar to TUNA. Yellowtail is only occasionally available commercially. It may be prepared in any way suitable for tuna. 2. A variety of SNAPPER. See also FISH.

yogurt; yoghurt

BY: The Food Lover's Companion

A dairy product that's the result of milk that has fermented and coagulated because it's been invaded by friendly bacteria. This can be accomplished naturally by keeping the milk at about 110°F for several hours. The end result is a creamy-textured yogurt with an astringent, slightly tart taste. Yogurt-making is thought to have been originated by nomadic Balkan tribes thousands of years ago, probably first by accident and then as a means of preserving milk. Today, yogurt is made commercial...

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