Wednesday, 10th March 2010
Information on ingredients and how to use them
Olive oil can be labelled Extra Virgin Olive Oil, Virgin Olive Oil and just Olive Oil. These labels refer to the process and timing involved in extracting the oil from the olives. Since Olive oil is now widely used in cooking it’s a good idea to know the differences and buy according to taste and intended use.
Vanilla is a common ingredient in baking recipes. The pods or beans need to be bought fresh and stored carefully. Vanilla seeds, vanilla sugar and pure vanilla essence are other ways of using vanilla as a flavouring.
Flour is an essential ingredient in many recipes, particularly when baking sweet and savoury food and breads. Wheat flour is the most common, either white or wholemeal, plain or self-raising. Other types of flour, like rice and chickpea flour are also available.
Walnuts and walnut oil are used extensively in cooking. In Australia their season runs from April to May.
Citrus zest is a common ingredient in sweet and savoury cooking. Zest refers to the couloured outer skin and does not include the white pith below.
Jamon is Spanish cured hind leg of a pork. The most famous and expensive is Jamon Iberico which is made from native Iberian pigs. Jamon Serrano makes up the bulk of Spanish cured ham produced.
Icing sugar comes as pure icing sugar and as icing sugar mixture, which has cornflour added. What we call pure icing sugar in Australia can be referred to as confectioner’s sugar in American and European recipes.
