| Thursday February 9, 2012 |
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Fresh Food Facts / Food Dictionary
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submitted by Dr. Gary Farr - Contact the author here.
Last Updated August, 13, 2002
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Habanero Pepper
A type of hot chili. The Scotch Bonnet Pepper is similar.
Half and Half
A mixture of half cream and half whole milk
Hard Rolls
A sandwich type of roll that is a little crusty on the outside and soft on the inside. Can be made with poppy seeds or sesame seeds or plain. Often called a Kaiser roll
Harissa
Harissa is a paste of chilis and garlic used to enhance North African food (and is fairly popular in other parts of the Mideast, though it is probably of Berber origin). It is fairly similar to the Indonesian sambal olek.
Hazelnut
Originally grown as the filbert in temperate Mediterranean climates, the hazelnut came to the United States in the 1940s. It is slightly larger than its European cousin and is grown in Oregon and Washington, where it is harvested during the fall. Hazelnuts have a bitter brown skin that should be removed before use. Bake in a preheated 350º oven for 10 to 15 minutes, or until the skins begin to flake. Rub the skins off with a kitchen towel, then continue toasting for five minutes, shaking the pan occasionally, to give them a crunchier texture. Store unshelled nuts in a cool, dry place for up to six months. Store shelled nuts in an airtight container in the refrigerator for up to one month, or in the freezer for up to six months.
Heavy Cream
see Substitutions
Hing
Also known as asafoetida, and devil's dung. A light brown resin sometimes used as a substitute for garlic ands onions, or in its own right and not as a substitute for anything, it can be found in Indian groceries. Claimed properties : laxative, aphrodisiac, colic cure. A required ingredient in the Indian Tadkaa - the small amount of oil used to roast mustard seeds and similar other ingredients before adding them to the main dish.
Hoisin Sauce
Hoisin [HOY-sihn] is a thick reddish brown, sweet and spicy sauce made from soybeans, garlic, chilies, and various spices. It's used as a condiment and flavoring agent in Chinese cooking.
Hubbard Squash
Hubbard squash is a large winter squash marked by a distinctive bumpy hard shell that ranges in color from dark green to bright orange. Its yellow-orange flesh has a slightly grainy texture and tastes sweet . It is often found cut in large pieces in the produce section of the grocery store. It can be served mashed, pureed or used in chunks, or it can be pureed and used in pies. Hubbards are available September through March and can be stored in a cool place for up to 6 months; once cut is should be refrigerated.
Hundreds And Thousands
Also known as sprinkles or as nonpareils : small round balls of multicolored sugar used as toppings on cakes and desserts.
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