Ingredients
Semolina is a type of wheat flour made specifically from Durum wheat. It is not as fine as an all purpose wheat flour and is coarser and darker, with a yellow cream color. The aroma of this flour is earthy and the flavor is nutty and sweet. Semolina is commonly used in pasta and can be used for breads too. It is most popular in Italy, and is also used around the world.
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.
Wheat flour is a product made by finely milling wheat grains until they form a powder-like substance. Wheat flour is denser than powder and comes as whole wheat flour; a semi-dense flour with a beige color and full flavor. All- purpose flour is refined, white, lighter in texture and more bland in flavor. There are other varieties of wheat flour with these two being the most common. The flavor is mild and nutty. Wheat flour is used in the making of a huge number of foods across all cuisines. It is used as a binder as well as the basis for breads, baked goods and coating for breaded meats and vegetables. It is used in sauces and even some candies.
Eggs are an incredibly versatile protein and binder. Most eggs used in cooking come from hens and are usually unfertilized. Eggs are oval shaped and roughly 53 mm in length and 40 mm in width. Eggs have a hard, but thin and delicate shell that is brown or white and occasionally green. Inside is the clear and glossy white, with a slimy texture and in the center is the yellow opaque, round shaped yolk. Once cooked, the whites become opaque. Eggs can be scrambled, fried, boiled, and more. They are used in desserts and baked goods as a binder. Egg is also used as a wash to glaze items or dip meat into before breading it. The flavor is mild and sulfurous. It has many uses.
Spinach is leafy green vegetable with thin stalks that grow in a cluster in the soil. Spinach has green, tender leaves that are oblong, but on the rounder side. Baby spinach has thin, tender leaves, while mature spinach has larger leaves that are still tender and bruise easily, but are a bit sturdier. The flavor is green and vegetal. It can leave a fuzzy mouthfeel from the oxalic acid that is found in spinach. Spinach can be eaten raw or cooked.
Ricotta is a fresh and unaged cheese made from the whey of cow's milk. It is also made with sheep, goat and water buffalo milk, but American versions often use cow's milk. The cheese is made of tiny white curds and retains a large amount of water. It is easy to mix and spread. Ricotta is a mild tasting cheese that is slightly sweet and salty.
Cellulose gum is an additive used in drinks and foods to thicken and create a creamy texture without added fat, such as for bottled smoothies, yogurts, and more. Cellulose gum is also used to retain moisture levels in packaged food and stabilize them. The gum is made from the cell walls of plants, such as wood or cotton seeds. The ingredients undergo lab processes to turn them into an additive. The gum comes in white powder form and is odorless and flavorless.
Psyllium husk or psyllium fiber comes from the gel-coated seeds of a plant called plantago ovata. Each plant makes around 15,000 tiny flea-sized seeds. The husk and powder are made from the seeds. The difference between the two is that the powder is finely textured and the husk is coarser with a blond color and light texture like that of minuscule shreds. Psyllium is used as a fiber source in food and drink and has a very bland neutral flavor that could be considered nutty tasting.
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.
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.
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.
Natural flavors refer to any number of oils, distillations, oleoresins, protein hydrolysates or extracts made from plants including: barks, fruits, vegetables and herbs, or from animal sources. These sources undergo a number of different methods in order for the flavor to be obtained and made into use for human consumption. Natural flavors are used to add specific tastes to many packaged products such as drinks or snacks.
There are a number of spices used in cooking and baking. Spices generally refer to a variety of seeds, barks, fruits and roots that are used to add specific flavors to food. Some spices are sweet, spicy, pungent or savory. The flavors range greatly and spices can be used whole or ground and are usually cooked, but generally cooking them is not required.
