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Glossary Selection
Masa Harina | |||
 | Corn flour | ||
Pappadums | |||
 | Papad (also papadum, papadam, and appalam) is an Indian and Sri Lankan flatbread. Typically, it is prepared using black gram bean flour, rice flour, or lentil flour with salt and peanut oil added. The ingredients are made into a dough and formed into a thin, round shape similar to a tortilla. As the dough is prepared, the papadum can be seasoned with a variety of different ingredients such as chilies, cumin, garlic, black pepper, or other spices. Papadums are cooked by deep-frying in oil, which causes them to expand and crispen. They may also be cooked by roasting them over an open flame, or even in a toaster oven. Depending on the cooking method they may be either soft and moist or crisp in texture. Most often served as a complement to a main dish, they are also eaten as a snack or as an appetizer to be topped with chutney, various dips or salsas. Commonly made in different sizes, the smaller ones are for snacks and the larger variety may be used as a food wrap. | ||
Rice Wine Vinegar | |||
| A vinegar with a milder and sweet flavor made from rice. | |||
Queso Blanco | |||
| Queso blanco is a creamy, soft, and mild unaged white cheese that originated in Mexico. It is made by pressing the whey from cottage cheese. It is very similar to cheeses called pot cheese and Farmer cheese. It has also been compared to Indian paneer. Queso blanco is considered to be one of the easiest cheeses to make. Called Queso Blanco ("white cheese") in the Spanish speaking world, it is used throughout the world by different names. This fresh and slightly salty cow's milk cheese can be eaten straight or mixed in with various dishes. This cheese does not melt when heated, it softens. For this reason, it makes a creamy addition to recipes, and is often used as a topping for spicy Mexican dishes such as enchiladas and empanadas, and is the cheese usually used inside quesadillas. | |||
Plantain | |||
 | These are related to bananas. but must be cooked before eating. Like bananas they are sweeter when ripe. press gently to see whether they seem soft. They are difficult to peel, slice sections vertically through to do so. available in Hispanic markets. | ||
Chilies | |||
| Many types are used in Thai cooking, fresh and dried, whole and ground; the smallest and hottest is birds eye; dried red chilies are popular. | |||
Galanga | |||
| Galangal, also known as blue ginger), is a rhizome with culinary and medicinal uses, best known in the west today for its appearance in Thai cuisine (e.g., tom kha gai) but also common in recipes from medieval Europe. It resembles ginger in appearance and taste with an extra citrus aroma and a slight hint of soapiness. It is available as a powder from vendors of Oriental spices and also available in whole, cut or powdered from vendors of herbs. Also known as galingale or laos (its Indonesian name). Coincidentally, it is one of the most prominent herbs in Lao cuisine. | |||
Lemon grass | |||
 | One of the most important flavorings in Thai cooking, this herb has long, thin, gray-green leaves and a scallion like base. The long, pale green stalks have a woody texture and a lemony scent; seldom eaten because of the fibrous texture; placed in sauces, soups and curries. Citral, an essential oil also found in lemon peel, gives lemon grass its sour-lemon flavor and fragrance. It's used to make tea and to flavor soups and other dishes. Lemon grass is also called citronella and sereh. | ||
Lime leaves | |||
| Kaffir lime leaves can be grown fresh or bought dried and stored in a spice jar; added to Thai dishes while they are cooking. | |||
Sticky rice | |||
| Opaque, short-grain also called glutinous and sweet rice; staple of northern Thailand; cooks to a thick starchy mass; used in desserts. | |||