Slices
Seeds
culinary glossary
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
Herb Bouquet - A mixture of tied herms
used for seasoning in soups, sauces, and stocks.
Herbaceous - A term used in
decribing the aroma of herbs in the following wines: Sauvignon Blanc, Cabarnet
Sauvignons, and Merlots. If the odor is too pronounced, the wine is considered
vegetal (not a good thing).
Hermitage - A French appellation
located in northern Rhone. Its reds, made from Syrah grapes, and its whites,
made from Marsanne andd Rousanne, are highly regarded.
Hijiki - A dried, squiggly black
seaweed used in Japanese cooking. Its usually rehydrated before using. Hijiki
is high in calcium.
Hock - A British term for Rhine
wines. Its derived from the german wine town of Hochhheim.
Hoisin Sauce - A rich, dark, sweet
barbecue sauce used in Chinese cooking for marinades and basting. Hoisin sauce
is easily recognizable in Mu Shu pork and Peking duck. The sauce is made from
soybean flour, chiles, red beans, and many other spices.
Hollandaise Sauce - This is the most basic
of the egg and oil emulsified sauces. The only flavoring is fresh lemon juice.
This sauce must be kept warm, as excessive heat will cause it to break.
Because this is kept warm, it is not safe to keep it for long periods of time
and should never be reused from another meal period.
Hor d'oeuvre - (French) Petite appetizers
or relishes. Serve as the first course of the meal.
Horn of Plenty Mushroom - This is a wild
mushroom with a hollow, funnel-shaped cap and is dark gray or black in color.
Because of this, it also has the name etrumpet of deathe. This mushroom is
somewhat stringy, but has a robust flavor and may be used to flavor sauces,
soups, or any other mushroom preparation.
Hotte - Grape picking basket worn on the
backs of French grape pickers. Its traditionally made of wood, but is also
found in metal and plastic.
Huevos Rancheros - Served in
several ways, but generally is a fried egg on a corn tortilla and topped with
a special green chile sauce with onions and tomatoes. Sometimes served with
red or green enchilada sauce and garnished with lettuce and cheese.
Hyssop - Any of various herbs belonging to
the mint family with aromatic, dark green leaves that have a slightly bitter,
minty flavor. Hyssop adds intrigue to salads, fruit dishes, soups and stews.
It is also used to flavor certain liqueurs such as Chartreuse.
