Wondering what some of the cooking terms mean? Well let us try to sort that out for you, and if there are terms that we've missed (as I'm sure there will be) please let us know so we can add them.
Wafer
A thin, sweet biscuit.
Waffle
A light, thin batter cake baked in a special grill called a waffle iron. Basic batter is the same as for pancakes. This crisp, quick bread has a honeycombed surface of pockets that ideally hold puddles of syrup.
Wasabi
A spice that comes from a knobby green root of the Japanese plant wasbia japonica. It has the same warming or stinging nasal sensation as horseradish.
Wassail
Is a festive drink consisting of wine (or ale) sweetened with sugar and flavoured with spices.
Water bath A gentle cooking technique in which a container is set in a pan of simmering water. (See also "Coddle.")
Water Chestnut
The fruit of a water plant (genus Trapa) native to Southeast Asia; has a brownish-black skin, ivory to tan flesh, crisp texture and slightly sweet, nutty flavour; used in various Asian cuisine.
Watercress
A green leafy little plant that grows only in running water, and has peppery leaves prized by epicures for salads and garnishes.
Waterzooi
A rich Belgian chicken or fish soup made with wine.
Whelk A marine snail.
Wellington
Beef tenderloin baked in a rich dough until the meat is slightly rare and the crust is crisp and golden.
Welsh rarebit
Melted cheddar cheese, flavoured with beer, mustard, and Worcestershire sauce and served very hot over toast.
A thin, sweet biscuit.
Waffle
A light, thin batter cake baked in a special grill called a waffle iron. Basic batter is the same as for pancakes. This crisp, quick bread has a honeycombed surface of pockets that ideally hold puddles of syrup.
Wasabi
A spice that comes from a knobby green root of the Japanese plant wasbia japonica. It has the same warming or stinging nasal sensation as horseradish.
Wassail
Is a festive drink consisting of wine (or ale) sweetened with sugar and flavoured with spices.
Water bath A gentle cooking technique in which a container is set in a pan of simmering water. (See also "Coddle.")
Water Chestnut
The fruit of a water plant (genus Trapa) native to Southeast Asia; has a brownish-black skin, ivory to tan flesh, crisp texture and slightly sweet, nutty flavour; used in various Asian cuisine.
Watercress
A green leafy little plant that grows only in running water, and has peppery leaves prized by epicures for salads and garnishes.
Waterzooi
A rich Belgian chicken or fish soup made with wine.
Whelk A marine snail.
Wellington
Beef tenderloin baked in a rich dough until the meat is slightly rare and the crust is crisp and golden.
Welsh rarebit
Melted cheddar cheese, flavoured with beer, mustard, and Worcestershire sauce and served very hot over toast.
Whip
To beat a preparation with the goal of introducing air into it. Or, the balloon wire whisk often used to do so.
Whisk To mix or fluff by beating; also refers to the utensil used for this action.
White chocolate
Cocoa butter flavoured with sugar and milk solids. Does not contain cocoa solids.
White mirepoix
Mirepoix that does not include carrots and may include chopped mushrooms or mushroom trimmings. It is used for pale or white sauces and stocks.
White stock
A light-coloured stock made with bones that have not been browned.
Wiener Schnitzel
A veal cutlet, breaded and fried.
Wild Rice
The grain of a reed-like aquatic plant (Zizania aquatica) unrelated to rice; grown in the United States and Canada. The grains are long, slender and black, with a distinctive earthy, nutty flavour.
Wok
A round-bottomed pan, usually made of rolled steel, used for virtually all Chinese cooking methods.
To beat a preparation with the goal of introducing air into it. Or, the balloon wire whisk often used to do so.
Whisk To mix or fluff by beating; also refers to the utensil used for this action.
White chocolate
Cocoa butter flavoured with sugar and milk solids. Does not contain cocoa solids.
White mirepoix
Mirepoix that does not include carrots and may include chopped mushrooms or mushroom trimmings. It is used for pale or white sauces and stocks.
White stock
A light-coloured stock made with bones that have not been browned.
Wiener Schnitzel
A veal cutlet, breaded and fried.
Wild Rice
The grain of a reed-like aquatic plant (Zizania aquatica) unrelated to rice; grown in the United States and Canada. The grains are long, slender and black, with a distinctive earthy, nutty flavour.
Wok
A round-bottomed pan, usually made of rolled steel, used for virtually all Chinese cooking methods.
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