Ingredients
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.
Blackberries grow on a thorny bush and when ripe are about the size of a large thumbnail. They are a soft berry with a shiny skin made of many small bumps, called drupelets. The berry is juicy with a sweet flavor that is sometimes mildly tart. Blackberries can be eaten fresh, made into jam and can be found in many desserts.
Blueberries are round and soft berries with a thin blue skin and a pale interior. They are usually no more than a quarter inch in diameter, if not smaller. They are harvested in the warm months of the year and have a flavor that is very sweet with an extremely mild tartness. Blueberries are wonderful eaten plain and make excellent cakes, cobblers and assorted pastries and jams.
Raspberries are a type of berry that grow on a vine in cooler climates. The raspberries is a bit smaller than a blackberry and formed into a cap shape with a hollow center. The body of the raspberry is formed of many round druplets with tiny hairs on them. They are a red/pink color and have a juicy and soft texture that is full of tiny seeds. The flavor is tart and has a sweet taste that is fruity and almost floral. Raspberries can be eaten raw or cooked into desserts and jams.
Apple cider vinegar has been around for a long time and is used in marinades, sauces and as a food preservative. The vinegar is made from apples, sugar and yeast and has a pale, translucent golden brown color. The smell is extremely vinegary and the taste is strong and sour. When a small amount is added to food, such as a soup or salad dressing, the apple cider vinegar adds an earthy brightness and pleasant tartness that can help enhance the flavor of other ingredients.
Canola oil is a popular and readily available oil in America, due to its inexpensive price and neutral flavor. Canola oil comes from the rapeseed plant, the oil is pressed from the seeds and has a yellow color. It is a thin oil that is best for medium high heat, such as sautéing, though is commonly used for deep frying. Canola can be found in baked good, salad dressings, and a vast variety of food products.
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.
The plum is a fruit with a hard pit in its center and comes in different varieties. Some varieties include mirabelle, damson and the ruby cherry plum. Plums vary in size, but are usually a bit larger than a clementine orange, while some are the size of a large grape. Each plum has a different skin tone, from a dark red that is nearly black, to a brighter red, or muted purple. The plum has an edible thin skin and flesh that is yellow/gold or red. The flavor is sweet, gently musky and tart.
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.
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.
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.
