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.
Soybean oil is used in many countries around the world and has become extremely popular in the US for its inexpensive price and neutral flavor. Soy oil is considered a vegetable oil and is extracted from soybeans. The color of this thin oil is a translucent golden yellow. Soy oil is used frequently in restaurants for sauteing, grilling and deep frying. It is also used in salad dressings and baked goods.
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.
Pecorino Romano is made from sheep's milk and is one of Italy's oldest cheeses. It is a hard cheese that is aged for five or more months, with a flavor that is very similar to Parmigiano Reggiano. Pecorino has a warm white color and a bit of a gritty and dry texture and is covered in a black rind. Pecorino is more tangy and saltier than Parmigiano Reggiano, with nutty and highly umami taste. It is easy to grate and a small amount goes a long way.
Parmesan, also called Parmigiano-Reggiano is a type of aged cow's milk cheese. Parmigiano-Reggiano must be made in Italy and is the authentic real deal. Parmesan is extremely similar, but made outside of Italy and may use slightly different methods, depending on the maker and brand. Parmesan or Parmigiano-Reggiano is aged for an average of two years and comes in a wheel shape that is cut into smaller wedges. It has a golden color and a texture than is hard and grainy. The flavor is intense, salty and extremely umami. It perks up many savory food items.
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.
Garlic is used in cuisines around the world and is extremely popular for its depth of flavor. The garlic bulb forms underneath the soil and is harvested once it reaches maturity. The bulb typically has thin, dry, white and flaky skin, surrounding the individual cloves. Often there are 10-12 cloves to a bulb/head of garlic. The cloves are cream colored with a strong smell and flavor that is spicy and sharp. Garlic takes on a nutty flavor in addition, when cooked. It is used in countless dishes, sauces, breads and more.
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.
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.
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.
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.
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.
Corn syrup is made from the starch of corn and is a high glucose product. There are different kinds of corn syrup, high fructose, light and dark. The syrup is viscous and sticky from the sugar content. The flavor is sweet and is used in many food products in America. It is also used in baked goods to improve the texture and add volume. Corn syrup is made to be added to food and not eaten as is.
Anchovies are a classification of small, oily salt-water fish of the Engraulidae family. Variations of this fish are used around the world. A common method for preserving anchovies is to gut them and brine them, then pack them in oil to be sold. Vinegar is another method used for preserving anchovies. Though less common, these little fish are also prepared raw with no preserving and have a much milder fishy taste, yet pack a ton of flavor.
Tamarind is a pod that grows on tamarind trees. The pod is large, brown and long, a lot like a bean pod. In fact the tamarind tree is a leguminous tree. Inside the pods are an edible pulp. This pulp is mashed into a paste and has a dark brown-red color. It is thick and sticky. The sour and sweet flavor of tamarind is intensely strong and often an acquired taste. It is used in sauces, soups, curries and many other dishes.
The onion is a bulb vegetable, meaning its bulb and not its leaves are eaten. Onions come in many varieties, including white, yellow and red. Shallots are small and mild onions. Vidalias are sweet, while red onions are strong and sharp. The onion is usually round and has a thin dry skin around its juicy layers. This skin depends in the color of the onion, as does the flesh. The flesh, or body of the onion is made of multiple round layers, that get smaller towards the center. The flavor of onions are sharp and sweet when raw, with an astringent taste. When cooked, these flavors mellow and the sweetness emerges. Onion are a very common flavoring and ingredient for many savory dishes.
Green onions, also called scallions are used in cooking and have a milder flavor than a round onion, though they pack a punch of their own with a mild zestiness and onion flavor that is bright and a bit green. Green onions are thin stalks with white dense bottoms two thin hollow green stalks, sprouting from the base. Scallions have a crunch to them and a hint of juice. They perk up any dish with their bright flavor.
