Waffle - Batter cooked on a hot greased waffle iron.
Walnut - Native to Asia and grows on walnut trees inside green
pods which turn brown and wood-like when dried.
Walnut or hazelnut oil - These highly flavorful oils should
(almost) never be used for cooking, but are wonderful in salad dressing and drizzled
over cooked foods. Always refrigerate, as nut oils go rancid more quickly than other
Wasabi - Japanese green horseradish powder. Turn it into Wasabi
Paste by stirring in water, drop by drop and used for dipping sauce with soy sauce
when eating sushi and sashimi. Available in Asian markets in both powder and paste
Water bath - The French call this cooking technique "bain marie."
It consists of placing a container 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 foods warm.
Water chestnut - The tuber of a water plant known as the Chinese
sedge, which has a crisp, nutty texture. Found sometimes fresh in Asian markets,
canned water chestnuts are readily available in most supermarkets.
Watercress - A member of the mustard family, this crisp, leafy
green has a piquant, peppery flavor.
Waterglass - Sodium silicate; used as a preservative for eggs
Waterzooi - A rich Flemish stew with chicken or fish and assorted
vegetables. The sauce is enriched with a liaison of cream and egg yolks.
Waxy red or white potatoes - Sometimes sold as "new" potatoes
when they are small, these are low-starch potatoes with thin red or white skins.
Weakfish - Has a mouth that is easily torn by fishing hooks
- hence its name. This unusual fish with delicate flesh flakes easily, making it
quite difficult to handle. Has a soft white to rosy flesh.
Welsh rarebit - Melted cheese, usually mixed with milk, ale,
or beer, seasoned with dry mustard, black pepper, and Worcestershire sauce and served
over toast or crackers.
Whelk - A small marine snail. Whelks are poached and served
hot or cold.
Whey - Liquid which separates from the curd when milk curdles.
Used in cheese-making.
Whip - To beat rapidly to incorporate air and produce expansion,
as in heavy cream or egg whites.
White chocolate - White chocolate does not contain any chocolate.
It is derived from cocoa butter, which produces a faint chocolate flavor. The cocoa
butter is blended with milk and sugar to form the creamy confection, which is used
for both eating and cooking.
White sauce - A sauce whose base is butter, flour and a liquid
such as stock, milk or water.
White Truffles - Truffles are quite expensive. Available in
most places only in the late fall, they come primarily from France, where they are
sniffed out in forests by hunting pigs. But a little goes a long way, so don't be
shocked when you hear the price per pound. If you've never tried them, you must.
There is no ordinary mushroom that can remotely approximate their flavor and aroma.
White truffles are more delicate and are meant to be used right at the table. You
can use either a grater or a truffle shaver to introduce their flavor immediately
before serving. White truffles are most complementary to foods in butter and cream
sauces such as risotto and other pastas. The shavings also work well on warm salads
and certain delicate fishes.
Whitebait - The young of the herring, very tiny, usually sauteed.
Whole wheat flour - White flour has had the germ and bran removed;
whole wheat flour contains both. It is nutritionally superior and has a stronger
flavor. The ground germ contains oil which can grow rancid and bitter. Store carefully
(in the freezer if you have room).
Wiener schnitzel - [German] thin breaded veal or pork cutlet
fried in butter. Traditional garnishes are lemon butter, anchovies, and capers.
Wiggle - "Wiggle" is applied to a variety of shrimp recipes
that feature shrimp in a sauce, served on toast or crackers.
Wild rice - A North American grass, cooked like rice and often
served with game.
Wine vinegar - Wine vinegar can be made from either red or white
Winter squash - These long-keeping squashes have much in common
with with pumpkin and sweet potato - yellow to orange flesh, usually quite sweet
and creamy when cooked. Look for firm squash with no soft spots or obvious damage,
and store in a cool, dry place.
Won ton - A ravioli-like Chinese dish of noodles folded around
a filling of meat, fish or vegetables. They may be boiled, steamed, or deep-fried,
and served with dipping sauce.
Worcestershire Sauce - A condiment developed and first bottled
in Worcestershire, England from flavors discovered in India. It is used as a sauce,
a seasoning and a condiment. It is made of a very odd assortment of ingredients
including anchovies, tamarind, soy sauce, onions, vinegar, molasses, lime and cloves.
It is commonly used to season meat, gravy, soup and the Bloody Mary.
Wreck pans - Cowboy term for pans filled with water to accept
Wurst - [German] sausage.
Wheat kernels - wheat berries.
Wool on a handle - A cowboy term for a lamb chop; generally
greatly disliked by cattlemen.