A glossary of many ingredients mentioned in Womensnook recipes for you to use as a reference
Have you noticed that Creme Fraiche is mentioned in quite a few recipes now? Do you dutifully go out and buy some of the imported cream or opt for an Australian version? Instead, you can actually make your own delicious version quite easily and have it on hand for lots of uses …
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.
Acidulated water is used to avoid oxidisation in some fruit and vegetables after they have been cut or peeled. It is usually water with lemon juice added.
Walnuts and walnut oil are used extensively in cooking. In Australia their season runs from April to May.
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.
