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.
Horseradish is a large root that is used as a spice. The woody root is in the same botanical family as mustard and broccoli. Horseradish can grow over three feet in length and is long and round, with a medium width, white body. Horseradish is grated and used fresh, or dried and turned into wasabi powder. There are multiple ways of using this hot and peppery root, whose heat is experienced not on the tongue but in the sinuses. Horseradish can be commonly found in Asian, Jewish and Eastern European 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.
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.
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.
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.
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.
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.
Wasabi, also called Japanese horseradish is a plant in the same family as broccoli and cabbage. The root of the wasabi is used as a flavoring that is most commonly associated with the green condiment served alongside sushi. The wasabi root is grated or ground. The root is a light bright green and so is the paste or powder. The flavor is hot and and is felt more in the sinuses than on the tongue. Wasabi has a cool heat that is less fiery than a chili pepper, but still intensely spicy. Much of the wasabi in the US is actually horseradish, due to limited supplies of the root.
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.
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.
