Food ingredients Food ingredients Bran is the hard outer layer of cereal grains, and consists of combined aleurone and pericarp. Along with germ, it is an integral part of whole grains, and is often produced as a by-product of milling in the production of refined grains. When bran is removed from grains, they lose a portion of their nutritional value. Bran is present in and may be milled from any cereal grain, including rice, wheat, maize, oats, and millet. ...more on Wikipedia about "Bran"
Breadcrumbs or bread crumbs (regional variants: breading, crispies) are small particles of dry or very dry bread, which are used for breading foods, topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to meatloaves and similar dishes. ...more on Wikipedia about "Breadcrumb"
A breading is a coating for a piece of meat, poultry, fish, seitan, tofu, textured soy, made from breadcrumbs or a breading mixture. Breading mixtures can be made from wheat flour, salt and yeast. ...more on Wikipedia about "Breading"
Broth is a liquid in which meat, fish, cereal grains, or vegetables have been simmered and strained out. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It is very flavourful and can be eaten alone or with garnish. ...more on Wikipedia about "Broth"
The germ is the "heart" of the cereal kernel, the embryo of the seed, and a concentrated source of several essential nutrients including Vitamin E, folate (folic acid), phosphorus, thiamin, zinc and magnesium. Along with bran, germ is often a by-product of the milling that produces refined grain products. Wheat germ, rice germ, maize germ, and others may be used to extract vegetable oil or directly as a food-making ingredient. The germ is retained as an integral part of whole grains. ...more on Wikipedia about "Cereal germ"
Coconut cream is an infusion of shredded coconut and water. Coconut cream may also be made with milk instead of water to obtain a richer product. ...more on Wikipedia about "Coconut cream"
Coconut milk is a sweet, milky white cooking base derived from the meat of a mature coconut. The colour and rich taste of the milk can be attributed to the high coconut oil content and coconut sugars. The term "coconut milk" does not refer to the watery liquid found inside the nut; this is called " coconut water" or "coconut juice." ...more on Wikipedia about "Coconut milk" www.shortopedia.com - Xtending Info.
In Asian cuisine, especially in Chinese cuisine and Japanese cuisine, a conpoy is a dried scallop used in cooking. It contains rich amino acids, such as glycine, alanine, glutamic acid and taurin, and nucleic acids such as inosinic acid, and minerals, such as calcium and zinc. ...more on Wikipedia about "Conpoy"
Cooking wine refers to inexpensive wine that has been treated with salt as a preservative. It is intended for use as an ingredient in food rather than as a beverage. ...more on Wikipedia about "Cooking wine"
Copra is the dried meat, or kernel, of the coconut. The name copra is derived from the Malayalam word koppara for dried coconut. Copra is not to be mistaken as the scientific name for coconut (Cocos nucifera Linnaeus, Arecaceae or palm family). ...more on Wikipedia about "Copra"
Cornmeal is flour ground from dried maize (corn) with usage ranging from bread to pesticides. It is a common staple food in many regions of the world. ...more on Wikipedia about "Cornmeal"
A crouton is a small piece of dry or fried bread, often seasoned, that is used to add texture and flavour to salads, notably the Caesar salad, and as an accompaniment to soups. ...more on Wikipedia about "Crouton"
Douchi ( ), also called hamanatto or Chinese fermented black beans, is a flavoring most popular in the cuisine of China, and is used to make black bean sauce. ...more on Wikipedia about "Douchi"
Duxelles is a finely chopped mixture of mushrooms, onions, shallots and herbs sautéed in butter. It is a basic preparation used in stuffings and sauces. It is said to have been created by the 17th-century French chef François-Pierre de la Varenne ( 1615– 1678) and to have been named after his employer, Marquis d'Uxelles. ...more on Wikipedia about "Duxelles" The view on http://www.shortopedia.com. shortopedia
Enriched flour is flour with nutrients added to it. According to the FDA , a pound of enriched flour must have the following quantities of nutrients to qualify: 2.9 milligrams of thiamin, 1.8 milligrams of riboflavin, 24 milligrams of niacin, 0.7 milligrams of ...more on Wikipedia about "Enriched flour"
Fish fumet is a concentrated version of fish stock. It is made with vegetables (leeks, onion, and celery), spices, water, wine, and fish bones (you can use fish heads, but you must remove the eyes). To make it, you "sweat" the vegetables in a pan, then add the fish bones and spices. When the bones start to break down, you add wine and reduce. Then, add the water and proceed as for fish stock (cook for 30-45 minutes, etc). ...more on Wikipedia about "Fish fumet"
An ingredient used in many foods, flour is a fine powder made from cereals or other starchy food sources. It is most commonly made from wheat, but also maize (aka corn), rye, barley and rice, amongst many other grasses and non-grain plants (including many Australian species of acacia). Flour is the key ingredient of bread, which is the staple food in many countries, and therefore the availability of adequate supplies of flour has often been a major economic and political issue. Flour can also be made from legumes and nuts, such as soy, peanuts, almonds, and other tree nuts. ...more on Wikipedia about "Flour"
Fruitmince is a combination of dried fruit, finely chopped apples, spices and sugar. Fruitmince can be used to make various pastry desserts, but it is most commonly used in mince pies. ...more on Wikipedia about "Fruitmince"
Fufu, also spelled foofoo, foufou, or fu fu, is a staple food of West and Central Africa. It is a thick paste made by boiling starchy root vegetables in water and pounding with a large mortar and pestle until the desired consistency is reached. It may also be made by boiling flour in water, stirring vigorously until thick. In French-speaking countries, fufu is often called cous-cous. ...more on Wikipedia about "Fufu"
A fumet ( French for "aroma") is a type of concentrated stock that is added to sauces to enhance their flavour. ...more on Wikipedia about "Fumet"
Ganache is a French word for a mixture of chocolate and heavy cream, used as an icing or filling for pastries, filled chocolates, or other desserts. Its origins date to circa 1850, possibly invented in Switzerland or in France (perhaps Paris). ...more on Wikipedia about "Ganache"
Gofio is a flour made from roasted sweetcorn and other grains. Gofio was first eaten by the Guanches, the original inhabitants of the Canary Islands, as the main staple of their diet. Gofio is still an important ingredient in Canary Islander cooking, and Canary Islander emigrants have spread its use to the Caribbean and all of Latin America. Gofio can be added to soups, stews, desserts, ice cream, sauces, and more. ...more on Wikipedia about "Gofio"
Gram flour, not to be confused with Graham flour, also known as chana flour, besan or chickpea flour, is an ingredient used in Indian cuisine. It consists of ground chickpeas, and it is used in various foods such as curries and bombay mix. ...more on Wikipedia about "Gram flour"
The holy trinity of cuisine are the three ingredients key to a particular cuisine. The term is most commonly used in reference to Louisiana Creole and Cajun cuisine, where the trinity is chopped celery, bell peppers, and onions. Another common holy trinity is the Indian "wet" trinity of garlic, ginger, and onion. ...more on Wikipedia about "Holy trinity (cuisine)"
Icing (also frosting) is a sweet glaze made of sugar, butter, water, and egg whites or milk, often flavoured and cooked and used to cover or decorate baked goods, such as cakes or cookies. Those seeking to reduce the fat or sugar content of a dessert will sometimes eat it with the icing removed, as it tends to contain much of this content. ...more on Wikipedia about "Icing (food)"
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