Ingredients
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Tomato paste is a made by cooking tomatoes down, straining them and then continuing to let them cook until they have been reduced to a thick, dark red paste. This paste is tart and sweet with very little moisture due to the reduction of juices which creates an intensified and rich tomato flavor. Tomato paste is used in sauces and many Italian dishes.
Vegetable oil is obtained by extracting oil from seeds. Types of vegetable oil include canola, sunflower, corn, and safflower. Light and with a neutral taste, vegetable oils are used to fry foods, or can be used to lightly coat meats and vegetables before roasting. Vegetable oils are also used as ingredients in salad dressings and sauces.
Sugar comes from sugar cane and sugar beets. The sugar is extracted from the juice of both plants and refined into the granulated substance known as sugar. Sucrose, the sweet substance of sugar is a combination of glucose and fructose. White sugar is composed of tiny white, dry granules. The flavor is sweet and neutral. Brown sugar is brown and has more moisture, with a richer flavor that hints at molasses. Sugar is used in both sweet and savory foods.
Vinegar is made from alcohol. It can be made from wine, fermented apple, grains and other sources. Healthy bacteria is used to ferment this product. The final result is a thin liquid used to season foods. All vinegar is sour. White vinegar has a sharp sour flavor and is clear. Red wine vinegar is a clear red color and tastes a bit more rounded. Balsamic vinegar is dark red or brown and tastes rich, fruity and sour. There are many other kinds of vinegar, each with its own unique flavor profile. Some types of vinegar are suited to specific flavors and cuisines. It is used in sauces and in dishes both sweet and savory.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Egg yolks are the small round and bright golden colored center of the egg. Some yolks may be a paler yellow, while others are almost orange, this has to to do with the diet of the hen who laid the egg. The egg yolk is surrounded by the egg white and holds its shape until punctured. The yolk is viscous and runny with a shiny quality. Once cooked the sheen disappears. Egg yolks taste somewhat sulfurous and mild.
Cornstarch is obtained from the endosperm of the corn kernel. This is the main body and juicy part of the kernel. Cornstarch is a fine, white powder with a squeaky texture and neutral flavor. It is used in many foods, particularly in America. Cornstarch makes an easy thickener for liquids, such as sauces and an excellent binding agent for baked goods. In the 1800's cornstarch was used for starching laundry, making the clothing appear stiff and professional.
Chipotle peppers are in fact, smoked and dried red jalapeno peppers. The pepper gains a dark red color that is almost brown, and because they are always dried, the chipotle has a crispy, crunchy texture, until ground into powder, or reconstituted with liquid. The flavor is earthy, smoky, and hot. Chipotle peppers are popular in the Southwestern US and in Mexico, which makes them a common ingredient in Tex-Mex cuisine.
Buttermilk is a dairy product, traditionally made from the remaining milk liquid after butter is churned. Today, commercial buttermilk is made by fermenting cow's milk with lactic acid and healthy bacteria. Buttermilk is slightly thicker than regular milk; similar in consistency to a very watery smoothy. It is white in color, has a distinctly sour taste and in the western world it is commonly used in baked goods to tenderize the crumb and add lightness to the texture.
The ancho pepper is a dried poblano pepper and only takes on the name of ancho, once dried. The poblano stay on the vine until it is red. It is oblong and 3-4 inches in length with seeds and flesh that are hot and spicy. Once dried the poblano becomes the ancho and has a crispy and dry texture that can be ground or rehydrated. The ancho is dark reddish in color and has a strong heat that is great for sauces and salsas.
Garlic powder is made from dehydrated garlic cloves that have been ground into a super fine powder. This powder is a pale yellow/golden color and is used to flavor foods. It works well in a pinch and can be used in many of the same ways that fresh garlic is used. The flavor is milder than raw or cooked garlic and is spicy, pungent and nutty. Garlic granules are another form of dehydrated garlic, but rather than powder it is coarser and has the same function. It is often used on top of fresh pizza, as a light dusting.
Mustard powder is made from ground mustard seeds. Mustard seeds are roughly the size of a pinhead and have a spicy and hot flavor with sharpness. Mustard varies in color from white, to yellow, brown and dark black. Most mustard powder is made from white or yellow mustard seeds, but any variety can be used. The powder is finely textured and tastes just like the seed. It is used as a spice.
Molasses is a thick syrup-based sweetener and can be made from sugarcane, sugar beets, pomegranate, sorghum, carob and dates. In the US, sugarcane and sugar beet varieties are most popular and is made by boiling down the juice of these plants into a thick, dark syrup. The flavor is rich and sweet. Light molasses is milder in flavor, while blackstrap molasses has a bitter edge. Pomegranate and sorghum molasses are made in the same way. Pomegranate is another popular variety and has a dark red color and a fruity tartness. Carob and date molasses need additional ingredients to extract the flavor and syrup. Molasses is often used in baked goods, but can pair well in sauces and certain savory dishes.
Sour cream is a dairy product made by fermenting cream with lactic acid bacteria. The healthy bacteria thickens the cream, resulting in a thick and creamy product with a white color. Sour cream is thicker than yogurt and has a tangy flavor that is milky and mild. It is used as a condiment and as an ingredient in dips, cakes and more.
Onion powder is made from the bulb vegetable, onion. Onions are round with a thin, papery skin covering their many layers of juicy and crunchy flesh. This flesh, which is white, yellow or red is made by taking dehydrated onion pieces and then grinding them into an extremely fine powder. The powder is a pale golden/tan color. Onion powder has a flavor that is milder than fresh onions, but highly flavorful in a richer and more concentrated way. It tastes both sweet and mellow, with a spicy edge. Onion powder is used as a seasoning for savory dishes.
Botanically the chili pepper is a fruit, in culinary terms it is a vegetable. There are a number of varieties of red chili peppers. Some common ones used for spice powders and seasonings include the piri piri, cayenne, and chile de árbol, among others. Each pepper is red and has a thin skin with a thin flesh and seeds inside the middle of the pepper. The shape varies, but is often thin and tapered. The heat level varies also, depending on the type of pepper. Some are mildly hot, while other red chilies are scorching and fiery. The pepper can be used fresh in many dishes, as well as dried or powdered.
Additives are added to food items in small quantities to improve the flavor, change the texture, enhance appearance, or preserve the item. Additives are both natural and artificial. Natural additives have been used for a long time, while many artificial ones were discovered in the 19th century. There are numerous artificial additives including soy lecithin, guar gum, ascorbic acid and sodium nitrite.
Lemon juice is made from the flesh of the pulpy yellow lemon fruit. The juice is squeezed from the flesh of the lemon and is a pale yellow color. The flavor is very sour and bright. Lemon juice is used in multiple cuisines around the world to brighten and enhance the flavors of the other ingredients. Lemon juice is used to make lemonade and goes well on fish. It has many uses.
