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- 1. Waldorf Salad
- A salad made with apples, celery, nuts, whip cream, and mayonnaise on a bed of lettuce.
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- 2. Walnut
- These nuts are native to Asia and grow on walnut trees inside green pods which turn brown and wood like when they dry.
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- 3. Walnut Oil
- The oil extracted from the walnut. It can be quite expensive and goes rancid quicker than most oils. However, it gives most foods a wonderful nutty flavor whether you cook with or drizzle it. Use it on greens, pasta, or vegetables.
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- 4. Wasabi
- Also called Japanese horseradish, a pungent green paste made from a rhizome of the watercress family.
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- 5. Washed
- A form of cleansing food before preperation or eating.
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- 6. Water bath
- Bain marie in French. A method of gently cooking delicate foods such as custards, on the stove or in the oven in a pan partially fillled with water.
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- 7. Water chestnuts
- The canned variety are more widely available, but fresh water chestnuts are a treat that add incredible sweetness, juiciness and crunchy texture to a variety of Asian stir-fries, stews, stuffings and soups. Fresh water chestnuts have a dark brown-black skin that can be peeled away with a sharp knife. They should be firm with no soft spots.
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- 8. Whipping Cream
- Consists of at least 35% milk fat content and is commercially produced by centrifugal separation. It is sometimes pasteurized but rarely homogenized. When whipped, it will double in volume and is not very likely to curdle. It is usually used to top desserts and piped over cakes.
Here are some tips from the US dairy Association for perfect whipped cream:
1. Chill the bowl and beaters, preferably in the freezer if there' s space. The colder the bowl and beaters, the quicker the cream will whip.
2. Use a small, deep bowl for beating cream.
3. Beat rapidly, scraping the bowl occasionally. Do not overbeat. Beat only until soft or stiff peaks form, as called for in your recipe.
4. Whipped cream to be piped through a pastry tube for decoration should be stiffer than cream whipped to be folded into other ingredients.
5. Ultra-pasteurized whipping cream will take slightly longer to beat than regular whipping cream and will not overbeat as readily.
6. To make sweetened whipped cream, fold 2 to 3 tablespoons sifted confectioners' sugar or granulated sugar into 2 cups whipped cream, after beating.
7. One cup whipping cream yields 2 cups whipped cream.
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- 9. Whisk
- (n.)A mixing tool designed so its many strands of looped wire make it effective for beating. (v.)To beat with a whisk until well mixed.
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- 10. White Chocolate
- White 'chocolate' doesn't contain a drop of chocolate. But it does have cocoa butter, from which it gets its faintly chocolaty flavor. The cocoa butter is blended with milk and sugar to form the creamy confection, which is used for both eating and cooking.
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