Ingredients
Stuffed grape leaves are a middle Eastern and Mediterranean dish. The grape leaves are made by rolling a flavorful rice filling, seasoned with oil and spices into a grape leaf. The rice and leaf are rolled to form a short, fat roll, about 2 inches in length. The flavors include lemon, salt and spices. Additional ingredients may be added to the rice filling. Grape leaves are served both warm or cold.
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.
Dextrose is a food additive made from corn to create a simple sugar. The sugar is white and crystalline and has a sweet, cooling flavor and smooth mouthfeel. It is used as a preservative and to add a sweet flavor to drinks and foods.
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.
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.
Potassium lactate is used as a food additive to preserve products and extend their shelf life. In addition this compound contains antimicrobial properties which assist with shelf life and reduces harmful pathogens as food breaks down. Potassium lactate is the potassium salt from lactic acid and is made by turning the lactic acid neutral. The compound is white and powdery with a neutral flavor.
Sodium phosphate is a term used to describe salts made of sodium and phosphate. The salt is white and granulated. Sodium phosphate is used as a preservative and has many used; including to thicken and stabilize textures.
Sodium diacetate is a food additive used to maintain pH and as a souring agent to impart a flavor similar to vinegar or pickles. This product is made with acetic acid and sodium acetate or sodium carbonate through a specific high speed stirring process. The product is white and powdery with a sour taste.
Sodium erythorbate is an additive made from sugar and closely resembles vitamin C. It is white and granulated. This additive is used to accelerate the curing process of meats and is also used to fix the pink/red color in cured meats.
Sodium nitrate is found as a naturally occurring substance in nature and is also lab made. It is also known as Chile saltpeter and is white and granulated, much like salt. Sodium nitrate is a curing agent used in a variety of cured meats and fish. It controls lipid oxidation and offers a specific flavor.
There are a number of smoke flavorings, also known as liquid smoke. Some have a general smoky taste, while others are specific such as hickory wood. The liquid smoke is used to impart a quick and convenient smoky taste to savory foods and works well to enhance a meaty flavor to vegetarian dishes. The smoke is in liquid form and is a red-brown color with a strong umami flavor.
