Welcome to a repeat of my A-Z  series …Sally who writes Smorgasbord Magazine is repeating the series for which I thank her it is not only a reminder for me, of the amazing variety of food we have available to us today from around the world, but delicious recipes to showcase them. I am enjoying the recap…I hope you are too…and for any new readers…Welcome 🙂

I for me was not as easy as some and not so many terms in the culinary alphabet beginning with the letter I although as I was writing I did think of some more it takes me a while sometimes…getting old…lol

I know Ice Cream is mine and many other people’s favourite thing so I left it out…I thought I would feature some lesser-known terms.

Infuse.

Means…To extract flavour from one food to another often by heating or steeping. Teas are infusions.

Icing…

The icing on many a cake or biscuit it can be plain or fancy…from cupcakes to the fanciest of wedding cakes or little iced biscuits…

It comes in so many variations there are so many talented bakers…When I see some of the intricate patterns I am in awe…

The icing is generally used to glaze pastries or cakes and tastes more sugary than frosting. Icing can be used to make beautiful flooded decorations on cakes or biscuits. Who doesn’t love a drizzled cake ??

Isinglass Finings.

Makes your beer clear…

Isinglass is a traditional fining, a substance that causes the yeast to precipitate out of suspension, leaving beer clear. Isinglass is derived from the swim bladders of certain tropical and subtropical fish. When macerated and dissolved for several weeks, they form a colourless, viscous solution largely made up of the protein collagen. This material is known to brewers as isinglass finings.

Traditionally, isinglass for brewing purposes was derived from sturgeon, although modern commercial isinglass is more typically derived from tropical estuarine dwellers, such as the Nile Perch Lates niloticus from Lake Victoria, where it is considered an invasive species.

The best quality finings originates in the South China Sea and is identified as Round Saigon or Long Saigon finings. The swim bladder is sun-dried at the catch site and then packed for export to markets in China, where it is used to make fish maw soup, or to the UK to make isinglass finings.

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