The Culinary Alphabet with a twist…The letter H (noocH)

Good morning everyone and Pete… time for another post which is this crazy idea from one of my fellow scribes …but food fun…I have left out squash as It has mentioned in a few previous posts…

Blanch:

A cooking process whereby food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.

Blowtorch: ( Culinary)

Think Creme Brulee with that lovely crackle on top…think meringues with just a touch of brown, think a lovely sear on your meat or fish without drying up the flesh, think skinning your peppers and tomatoes if you are running out of time…you can even heat up your knife to cut frozen meat…

Bortsch:

Hot or cold Borsch is a lovely thing I was taught how to make it by my Russian neighbour when I lived in Phuket they also taught me the correct way to make and drink a Bloody Mary the Russian way….hmmmm…that certainly involved less tomato juice and more Vodka…

Butterscotch:

Butterscotch is a type of soft-crack sweet created by slowly heating butter and brown sugar together. Just like caramel, the brown sugar molecules break down and, thanks to the addition of molasses in the sugar, caramelize into a richer, deeper flavour than classic caramel.

Butterscotch is cooked at a lower temperature which means as sweets/candy is is not quite as brittle as toffee if making a butterscotch pudding which used be one of my favourites as a child and writing this I am thinking that maybe I should recreate my mother’s pudding it also can make a lovely drizzle over ice cream or cheesecakes or it is lovely stirred into a biscuit/cookie mix…

To create a sauce, topping, or candy, additional ingredients like vanilla, salt, and cream can be added once caramelization has occurred.

Cheesecloth:

Cheesecloth is gauze-like, woven cotton cloth. Its original purpose was for making and wrapping homemade cheese, but it has become a useful tool in other recipes as well. It is used as a strainer when a fine sieve is needed, as a cover for roast turkey or chicken to keep the bird moist, and is made into little pouches for herbs for seasoning meats, broth, soups, and other dishes. Cheesecloth is something we may not often have in our kitchen. If you don’t have any on hand, luckily there are plenty of alternatives. Just make sure the item is clean before cooking.

If you don’t have cheesecloth you can use a coffee filter, a mesh bag, a fine wire sieve I have even heard of chefs using pantyhose…as long as it is fine almost any cotton fabric will do…luckily it is one item I can easily obtain here.

Cornstarch:

Is a popular thickener although I prefer to use Arrowroot, rice flour or tapioca flour…potato water can also be used as a thickener. Cornstarch is mostly flavorless, and thus adds texture rather than taste. It’s a bland powder that’s usually used to thicken dishes. However, Cornstarch is considered a refined carb, meaning that it has undergone extensive processing and been stripped of its nutrients.

Eggwash:

Is a mixture of beaten egg and liquid (usually water or milk) that is brushed onto baked goods like pastries before baking. It adds shine and color and helps to seal up edges.

It is also one of the simplest jobs which children love to do in the kitchen…

Ghivech:

A Romanian vegetable stew …A mixed vegetable stew with lots of herbs.

Goulash:

A Hungarian stew or soup of meat and vegetables flavoured with paprika thick and hearty it dates back to medieval times. One of Hungary’s National Dishes. Sometimes served with sour cream and always with crusty bread, it was originally a dush eaten by shepherds.

 

Horseradish:

Spicy and an excellent accompaniment to beef…Love it or hate it Horseradish is a wonderful accompaniment to beef and beets. For some lovely recipes see my cookery column on Smorgasbord.

https://smorgasbordinvitation.wordpress.com/2018/04/25/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-horseradish/

Hooch:

Hooch, a colloquial term for an alcoholic distilled beverage. Moonshine, illicitly distilled spirits.

Murgh:

Is the name for chicken…who hasn’t loved the chicken Murgh on an Indian restaurant menu…

Nooch:

This was a new one for me I have heard not tried Nutritional Yeast and Nooch is short for nutritional yeast. Nutritional yeast is deactivated yeast and can be bought in the form of powder or flakes. It is often used for vegan sauces because of its super cheesy taste. Nutritional yeast is something that should not be missed in a vegan household.

Peach:

Who doesn’t love a nice juicy peach they can be eaten raw, made into a beautiful dessert, or grilled with olive oil, fresh thyme, black pepper, and basil they are a wonderful thing…

Radish:

The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy texture. Among the most popular varieties is the small, cherry-sized common variety which has red skin and white flesh (the French Breakfast radish is a variation on this type, and has an elongated shape with a deep pink skin that fades to white at the roots).

You can also find black radishes, popular in eastern Europe, which are more strongly flavoured, as well as large white mooli or daikon radishes, which are shaped like carrots. They are popular in Asian cookery and have a very mild flavour.

Radishes are rich in folic acid and potassium and are a good source of vitamin B6, magnesium, riboflavin, and calcium.

Redbush:

Is one of my favourite teas…also commonly known as Rooibos it is low in tannin and is caffeine-free.

Saltbush:

From red bush to Saltbush which is a lovely native vegetable salty and herby they can be blanched, sautéed, wrapped around meat or fish, used in salads, or for stuffing poultry. Alternatively, they may be dried and used as a herb or sprinkle.

Sourdough:

Sourdough bread is a lovely thing and it said that many people are cultivating their sourdough culture due to their quarantine which is good as it makes lovely bread and even the discard can be used in many ways like pancakes for example…It took me a few goes before I got mine properly started but I learnt a lot about flour and its differences which has improved my baking.

Spinach:

Loaded with nutrients and antioxidants Spinach is classed as a very healthy vegetable…and we all remember Popeye and the now-iconic ads. It can be eaten raw in salads, lightly sauteed in butter or olive oil…Serve it wilted in pasta or in an omelette or quiche…a very versatile dark green leafy vegetable…Our families favourite recipe using spinach is this spicy green chicken recipe…

Succotash:

Succotash is a culinary dish consisting primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including corned beef, potatoes, turnips, salt pork, tomatoes, multi-coloured sweet peppers, and okra.

Tabbouleh:

Tabouli salad or Tabbouleh is a simple Mediterranean salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, …

Tempeh:

Made from fermented soya beans it is a traditional Indonesian product ..a plant-based protein source..not something I have used or tried have you?

Waterbath:

What is it..put simply it is a pan of water put in your oven and used to cook cheesecakes(it stops) then cracking…creme caramel, baked custard anything which requires a slow even cooking …

Just a tip: If you use a springform pan for a recipe that calls for a water bath, wrap the pan first with aluminum foil to prevent water from leaking through the bottom. Use two or three sheets in a crisscross pattern for best results.

That’s all for this week see you in two weeks for the letter I (enokI)…

Please stay safe as it seems in some places lockdowns are being introduced again…not good xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and well being.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…Then, I will be happy!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

 

22 thoughts on “The Culinary Alphabet with a twist…The letter H (noocH)

  1. Pingback: CarolCooks2…weekly roundup 18th October -24th October 2020… Recipes, Health, Whimsy, Volkswagen Currywurst… | Retired? No one told me!

  2. Jim Borden

    Let’s se – here’s all the things I like from your list – butterscotch, horseradish, peach, radish, sourdough, and spinach (clever thinking of sourdough, since you don’t hear the h sound at all…) I have had tempeh as a fake meat substitute; like many things, with enough seasonings and other foods, it tastes fine…

    Liked by 1 person

    Reply
  3. petespringerauthor

    Here I am again. I almost gave up this week by resorting to naming words that ended in fish—pretty weak on my part.🤣 I did think of a fish that doesn’t end in fish, so I’ll give myself credit for that. It is a type that I enjoy quite a bit—perch. The other ones I thought of are pretty lame. sandwich (too generic), beech (we get beechnuts from them—a fruit, but that doesn’t count)
    dough (not particularly healthy, but I’ve been known to eat cookie dough)

    I’ll try to do better next time.

    Liked by 1 person

    Reply
    1. CarolCooks2 Post author

      Perch is good I didn’t want to overload everyone and thought I best leave some for you…I am struggling with J though …I just stuck with sour dough so many doughs…beech nuts are good I didn’t get that one so I’ll give you a point for that 🙂

      Liked by 1 person

      Reply
      1. CarolCooks2 Post author

        It wouldn’t do for us all to be alike, Lauren…I have always loved beets but do admit depending on how they are cooked the taste varies quite a lot…roasting makes them sweeter…I will check out the matzo soup 🙂

        Liked by 1 person

  4. koolkosherkitchen

    This is funny – I made ghivech yesterday. Russians never knew Bloody Mary because they didn’t have tomatoes; until the 20th century tomatoes were considered a delicacy. Russians didn’t have cocktails or mixed drinks to begin with; they just started learning the cocktail culture after the Perestroika. You were misinformed, darling!

    Liked by 1 person

    Reply
    1. CarolCooks2 Post author

      Maybe ..But Elena showed me how she made a Bloody Mary and trust me there was more vodka than tomato juice bearing in mind this was about 6 years ago so I am sure those Russians were cocktail savvy by then, darling Dolly but as always thank you for the history lesson 🙂 x

      Liked by 1 person

      Reply
      1. koolkosherkitchen

        I am sure there was more vodka than tomato juice – who’d doubt it! Perestroika happened in 1989, so 6 years ago Russians have already been cocktail experts. I see it in the latest Russian movies, too.

        Like

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