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21 cervil
A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. Though most chervil is cultivated for its leaves alone, the root is edible and was, in fact, enjoyed by early Greeks and Romans. Today it is available dried but has the best flavor when fresh. Both forms can be found in most supermarkets. It can be used like parsley but its delicate flavor can be diminished when boiled. -
22 chervil
A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. Though most chervil is cultivated for its leaves alone, the root is edible and was, in fact, enjoyed by early Greeks and Romans. Today it's available dried but has the best flavor when fresh. Both forms can be found in most supermarkets. It can be used like parsley but its delicate flavor can be diminished when boiled. -
23 clotted cream
This specialty of Devonshire, England (which is why it is also known as Devon cream) is a 55% (min) milkfat product made by heating shallow pans of milk to about 82 degrees C, holding them at this temperature for about an hour and then skimming off the yellow wrinkled cream crust that forms. After cooling the thickened cream is removed. It can be spread on bread or spooned atop fresh fruit or desserts. The traditional English "cream tea" consists of clotted cream and jam served with scones and tea. Clotted cream can be refrigerated, tightly covered, for up to four days. -
24 croquette
breaded, deepfriedground meat, fish, fowl, or vegetables bound with eggs or sauce, shaped into various forms, usually coated in bread crumbs, and deep fried.♦ A thick patty made up of cooked foods. These patties or balls are breaded and fried or sautéed. Vegetables, fish, or meat may be used in croquettes. -
25 garnish
To decorate a dish both to enhance its appearance and to provide a flavorful foil. Parsley, lemon slices, raw vegetables, chopped chives, and other herbs are all forms of garnishes. -
26 katsuobushi
( JAPAN)dried bonito flakes, a key ingredient in the preparation of dashi and are often used to top okonomiyaki or the rice in bento. Sometimes also referred to as kezuribushi.dried, fermented, and smoked skipjack tuna sometimes referred to as bonito). Katsuobushi and kombu are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso soup) and sauces -
27 ketchup
A term derived from Asian cookery, this sauce is known to be a sweet sauce made from tomatoes. Other forms of ketchup are made from walnuts, mushrooms, and grapes. -
28 Olives
This is the edible fruit of the olive tree. Found in both green unripe) and black ripe) forms, each must undergo a process to remove the bitterness found in them. This curing process is done with brine solutions, salt curing, and drying. -
29 tamarind
( INDIA)tree producing flat, beanlike pods which have become essential in Indian cooking; often made into a chutney as a dip for deep-fried snacks and the juice is used extensively in South Indian cooking♦ This is the fruit pod of trees originally from Africa, now common in Asia, India, and the West Indies. The taste is bittersweet with citrus overtones. The pulp is very sticky and difficult to work with. Common forms s old are syrups and bricks of the pulp. It is used extensively in dishes of these regions as well as in candy and drinks. Within the West Indies it has the following of a wonderful and romantic story -
30 truffle
a black fungus which grows underground in france♦ This is a tuber of unusual flavor and aroma. It is savored in Italian and French cookery, and due to its scarcity, draws a very high price. The truffle has yet to be successfully cultivated, though a fine substitute is now being grown in California. The black truffle of Perigord and the white truffle of Piedmont are highly prized for their exceptional flavors. The black truffle requires cooking to allow the flavors to be fully achieved. Conversely, the white truffle is best when shaved directly on the dish before eating. The aroma of truffles is strong enough to permeate egg shells when the two are stored together. Due to their short growing season and large demand, truffles can reach a price of up to $800 per pound. Frozen and canned forms are more accessible, but their taste never reaches that of fresh truffles. -
31 vanilla
A plant native to Mexico now common in areas throughout the West Indies and Indian Ocean. The pod is used to make extracts which we use in cooking. The whole pod may also be purchased and used as a fragrance or split and scraped to allow the tiny seeds to flavor the dish. It is generally thought of as a sweet spice, used in custards, creams, and cakes. It is also used in savory dishes with vegetables or seafood. There are also imitation vanilla flavorings using synthetically produced vanillin. These can be found in liquid and powder forms. A slave won his freedom through the discovery of pollination of the vanilla flower
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