Have you found yourself curious about what and how we taste the food we eat? Why do your favorite foods taste so good? Well, you can thank your taste buds for letting you appreciate the saltiness of a fresh pretzel from the state fair or the sweetness of ice cream from your favorite ice cream parlor.
How We Taste
Tagged All Things Culinary, Flavor, Flavor Zones, How We Taste, Palet, Paletable, Taste Buds, Tongue
Whey
Whey is the high-protein portion of milk that forms after the milk protein, or casein, begins to coagulate and becomes curds.
From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.
Tagged 2010, Culinary Word of The Day, September, Whey, Word of The Day
Emulsion
An Emulsion is a uniform mixture of 2 un-mixable liquids.
From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.
Tagged 2010, Culinary Word of The Day, Emulsion, September, Word of The Day
Slurry
A Slurry is a mixture of raw starch and cold liquid, used as a thickening agent.
From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.
Tagged 2010, Culinary Word of The Day, September, Slurry, Word of The Day
Cucumber Shooter
Cucumber Shooter
| Recipe Ingredients: | ||
| 4 – Cucumbers (average sized) | 1/4 tsp. – Salt | |
| 1 – Mint leaf | 1/4 Cup – Colored Sugar | |
Directions:
1.First all 4 cucumbers in half, then slice them in half again horizontally to enable you to see the seeds and insides.
2. With a spoon scrap all of the seeds and insides of the cucumber over a bowl into the bowl.
3. Add Salt and mix well. Let the mixture sit in the refrigerator for 2 hours.
4. Remove the mixture from the refrigerator and get a piece of cheese cloth or a thin clean hand towel and over an additional bowel pour the cucumber mixture over the top of the cheese cloth or towel to catch the juice and insides of the cucumber.
5. Now fold the cheese cloth or towel to keep the cucumber insides in the cheese cloth or towel. Tie as piece of butchers twine around the top of the bundle and hang over juice bowel for one hour.
6. Next squeeze the cheese cloth or towel to expel the remaining juice from the bundle, and dispose of appropriately. Then with a wire whisk stir the juice briskly for a moment to ensure the salt is mixed in.
7. Place the colored sugar into a container that will fit the glasses you will be using. Use a damp paper towel and wipe the rim of each glass and dip the rim in the colored sugar. Complete this process one glass at a time. Place the juice from the bowel into a liquid measuring cup and carefully pour it into the sugar rimmed glasses, and refrigerate until ready to serve. And enjoy!
Tagged Cucumber Shooter, Drinks, Recipe, Recipe Center, Shots
Paupiettes
Paupiettes are Rolled Pieces of meat or fish.
From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.
De-glazing
De-Glazing s a technique used to remove and dissolve caramelized morsels of food from a pan in order to make what’s known as a pan sauce. Many times, the meat is removed with the majority of the fat, leaving a small amount with the dried caramelized meat juices. The pan is returned to the heat, and a liquid such as a vegetable or a meat stock, a wine, or liqueur is added to act as a solvent. Allowing the cook to scrape the dark spots from the bottom of the pan and dissolve them, creating a basic pan sauce.
From The Food Lover’s Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron’s Educational Series, Inc.
