- Industry: 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.
Sometimes referred to as sun-dried tomatoes, these shriveled-looking tomato pieces boast an intense flavor and chewy texture. They're available packed in olive oil or dry. Follow recipe directions for rehydrating dry tomatoes. If no directions are given, cover with boiling water, let stand about 10 minutes or until pliable, then drain well and pat dry. Snip pieces with scissors if necessary. Generally, dry and oil-packed tomatoes can be used interchangeably, though the dry tomatoes will need to be rehydrated, and the oil-packed will need to be drained and rinsed.
Industry:Culinary arts
A mild-flavored vinegar made from fermented rice. Rice vinegar is interchangeable with rice wine vinegar, which is made from fermented rice wine. Seasoned rice vinegar, with added sugar and salt, can be used in recipes calling for rice vinegar, though you may wish to adjust the seasonings. If you can't find rice vinegar, substitute white vinegar or white wine vinegar.
Industry:Culinary arts
See specific ingredients, such as butter, margarine, shortening, lard, or cooking oil.
Industry:Culinary arts
French for "green string bean", these beans are particularly thin and tender.
Industry:Culinary arts
To cool food to below room temperature in the refrigerator or over ice. When recipes call for chilling foods, it should be done in the refrigerator.
Industry:Culinary arts
This flour contains more gluten than all-purpose flour, making it ideal for baking breads, which rely on gluten for structure and height. If you use a bread machine, use bread flour instead of all-purpose flour for best results. Or use all-purpose flour and add 1 or 2 tablespoons of gluten flour (available in supermarkets or health food stores).
Industry:Culinary arts
Made from whole milk, canned evaporated milk has had about half of its water removed; it lends a creamy richness to many recipes, including pumpkin pie. Measure it straight from the can for recipes calling for evaporated milk; to use it in place of fresh milk, dilute it as directed on the can (usually with an equal amount of water) to make the quantity called for in the recipe. Evaporated milk is also available in low-fat and fat-free versions. Evaporated milk is not interchangeable with sweetened condensed milk.
Industry:Culinary arts
A term that describes the state of vegetables that have been cooked until just tender but still somewhat crunchy. At this stage, a fork can be inserted with a little pressure.
Industry:Culinary arts
Made from a soft wheat, cake flour produces a tender, delicate crumb because the gluten is less elastic. It's too delicate for general baking, but to use it for cakes, sift it before measuring and use 1 cup plus 2 tablespoons of cake flour for every 1 cup all-purpose flour specified.
Industry:Culinary arts
The skin or outer covering of a vegetable or fruit (also called the rind). Peel also refers to the process of removing this covering.
Industry:Culinary arts
