Allrecipes Home  >  Articles  >  Reference  >  Cook's Encyclopedia

articles

Cook's Encyclopedia : View All

 
# | A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Showing: waffle - wax paper; waxed paper

« BACK | NEXT »

 

waffle

BY: The Food Lover's Companion

The honeycombed surface of this crisp, light bread is perfect for holding pockets of syrup. Waffles are made by pouring a light batter onto one side of a waffle iron, a special hinged cooking utensil with two honeycomb patterned griddles. The second side is closed over the batter and the waffle is cooked until browned and crisp. Waffle irons can be electric or designed for stovetop cooking. Electric waffle irons have heating elements in both sides, thereby cooking the two sides of the brea...

waffle iron

BY: The Food Lover's Companion

see WAFFLE

wahoo

BY: The Food Lover's Companion

With a flavor often compared to that of ALBACORE, the wahoo's moderate- to high-fat flesh is fine, white (with a little red) and slightly sweet. In fact, Hawaiians call this fish ono, which means "sweet." Wahoo are normally caught in the 20- to 40-pound range although they can get much larger. Those that reach the market are usually in the form of chunks or in fillet pieces. Wahoo may be baked, broiled or grilled. See also FISH.

wakame

BY: The Food Lover's Companion

A deep green, edible SEAWEED popular in Japan and other Asian countries. It's used like a vegetable in soups and simmered dishes, as well as occasionally in salads. The browner versions are more strongly flavored. Wakame is available both in fresh and dried forms in Asian markets.

Waldorf salad

BY: The Food Lover's Companion

Created at New York's Waldorf-Astoria Hotel in the 1890s, the original version of this salad contained only apples, celery and mayonnaise. Chopped walnuts later became an integral part of the dish. Waldorf salad is usually served on top of a bed of lettuce.

walleyed pike

BY: The Food Lover's Companion

see PERCH

walnut

BY: The Food Lover's Companion

The fruit of the walnut tree, which grows in temperate zones throughout the world. The two most popular varieties of walnut are the ENGLISH WALNUT (also called Persian walnut) and the BLACK WALNUT. A close relative is the BUTTERNUT, also referred to as white walnut. English walnuts are the most widely available and come in many varieties-some with moderately thick shells, others with shells so thin a tiny bird can crack them open. They're available year-round and come in three main sizes: ...

walnut oil

BY: The Food Lover's Companion

Its distinctively nutty flavor and fragrance make it obvious that this oil is extracted from walnut meats. Walnut oil is expensive and can be found in some supermarkets and most gourmet food stores. A blander, less expensive variety can be found in health-food stores. Store walnut oil in a cool, dark place for up to 3 months. To prevent rancidity, refrigeration is best. Walnut oil is frequently used in salad dressings, often combined with less flavorful oils. It can also be used in sauces,...

wasabi; wasabe

BY: The Food Lover's Companion

This Japanese version of HORSERADISH comes from the root of an Asian plant. It's used to make into a green-colored CONDIMENT that has a sharp, pungent, fiery flavor. Wasabi, which is also called Japanese horseradish, is available in specialty and Asian markets in both paste and powder form. The latter is mixed with water much like dry mustard. Some specialty produce markets carry fresh wasabi, which may be grated like horseradish. In Japan, SUSHI and SASHIMI are served with a condiment of ...

wassail

BY: The Food Lover's Companion

Ves heill, Norse for "be in good health," is an old toast and the origin of this word. Wassail is a drink consisting of ALE or wine sweetened with sugar and flavored with spices. This brew is traditionally served in a large "wassail bowl," garnished with small roasted apples and ladled into serving cups.

water bath

BY: The Food Lover's Companion

The French call this cooking technique bain marie. It consists of placing a container (pan, bowl, soufflé dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep cooked foods warm.

water biscuit

BY: The Food Lover's Companion

A bland, crisp cracker that's often served with cheese and wine. The fact that the cracker is almost flavorless makes it a perfect foil for most foods because it allows their natural flavor to be appreciated.

water chestnut

BY: The Food Lover's Companion

The edible tuber of a water plant indigenous to Southeast Asia. The water chestnut's brownish-black skin resembles that of a true chestnut, but its flesh is white, crunchy and juicy. The flavor is bland with a hint of sweetness. Water chestnuts are very popular in Asian cooking, especially in STIR-FRIED dishes where their crunchy texture is a standout. Water chestnuts are available fresh in most Chinese markets. Choose those that are firm with no sign of shriveling. Refrigerate, tightly wr...

water chestnut powder

BY: The Food Lover's Companion

Also called water chestnut flour, this powdered starch is ground from dried water chestnuts. It's used as a thickener in Asian cooking. Like CORNSTARCH, it's mixed with a small amount of water before being added to the hot mixture to be thickened. It can also be used to DREDGE foods before frying. Water chestnut powder is available in Asian markets and in some health-food stores.

watercress

BY: The Food Lover's Companion

Cool running water is the growing ground for this member of the mustard family, which can often be found in the wild in and around streams and brooks. Watercress has small, crisp, dark green leaves. Its pungent flavor is slightly bitter and has a peppery snap. Watercress is available year-round and is customarily sold in small bouquets. Choose crisp leaves with deep, vibrant color. There should be no sign of yellowing or wilting. Refrigerate in a plastic bag (or stems-down in a glass of wa...

watermelon

BY: The Food Lover's Companion

Native to Africa, the watermelon is one of two broad categories of melon, the other being MUSKMELON. It's considered the less sophisticated of the two because it lacks flavor complexity and has a watery texture. But there are those who wouldn't trade a slice of watermelon on a hot summer day for anything.

watermelon tuna

BY: The Food Lover's Companion

see TUNA

waterzooi

BY: The Food Lover's Companion

This classic Belgian dish is a creamy-rich fish stew that can be made with either fresh- or saltwater fish. A chicken rendition is also popular. All versions include a variety of vegetables and herbs, and are enriched with egg yolks, cream and butter.

wax bean

BY: The Food Lover's Companion

see GREEN BEAN

wax paper; waxed paper

BY: The Food Lover's Companion

Semi-transparent paper with a thin coating of wax on both sides. Because of its moistureproof and nonstick characteristics, wax paper used to play a major role in the kitchen for duties such as covering food and lining baking pans. In recent years, however, wax paper has been replaced in many of its roles by aluminum foil or plastic wrap.

« BACK | NEXT »


 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?