Useful culinary info

Oftentimes, when going through recipes, home cooks encounter terms that are unfamiliar. Likewise, diners in restaurants are sometimes confronted by foreign terms with no English translations. Weights and measures may also be confusing at times. We were at a bit of a loss one day when a recipe called for something as basic as two liters of water, and we found ourselves referring to our cooking “bible” to get the exact equivalent of that liquid in cups. Baking being very precise, measurements can become confusing. Oven temperature is another thing. Sometimes the recipe only shows either Fahrenheit or Centigrade. We are lucky that we bought a book that enlightens us about a lot of useful culinary information and definitions.

So here goes. US measurements and equivalents  pinch or dash is one-sixteenth teaspoon; one teaspoon is one-third tablespoon, or one-half fluid ounce; 1 cup is 16 tablespoons or half a pint and 8 fluid ounces; 1 pint is two cups or 16 fluid ounces; 1 quart is 2 pints or 4 cups, or 32 fluid ounces; 1 peck is 8 quarts, 1 bushel is 4 pecks. In milliliter (ml)  1 teaspoon is 5 ml; 1 tablespoon is 15 ml; 1 cup is 237 ml; 4 cups is one quart and 4 quarts make 1 gallon.

On calories  Reduced calorie means it has at least 25 percent less calories than in the product’s regular form. Low is 40 percent less or 0.4 less per gram of food. Calorie-free has actually less than 5 calories per serving. Lite or light is one third fewer calories or 50 percent less fat per serving. Note that half of the calories in food come from fat. Cholesterol  reduced means 25 percent less cholesterol and 2 gms or less saturated fat than regular serving; low is 20 milligrams less cholesterol and free has 2 milligrams of cholesterol and 2 gms or less saturated fat.

Cooking terms  to braise is to cook meat or vegetables by browning them first in fat, and with a small amount of liquid, then placing them in a tightly covered pot to slow cook, thus sealing in the flavors and tenderizing the main ingredients. Adjust is to check the food before serving to find out if seasoning is sufficient. Anti-oxidants, mostly found in nuts, seeds and some vegetables, prevent food from being rancid and discolored. They contain Vitamins C and E and contribute to preventing cancer and heart disease. 

Antipasto, Italian for “before the meal,” is not a pasta dish, but a selection of appetizers that may include cheese, cured meats, smoked fish, marinated vegetables and olives. In other words, starters. Balanchan is much like our bagoong, native to our Asian neighbors. This is made of shrimps, sardines and other small fish, allowed to ferment under the sun and when done, emits a smell that can repel some foreigners. Galangal is a root crop akin to ginger, but a bit stronger. This is now available in our markets.

Entree, in America, refers to the main course. In Europe, this is served between fish and meat courses during formal dinners. In Australia it is the first course or appetizer. In Spain they are called entremesas  appetizers. If you find the word groundnut in a recipe, do not be alarmed, this is nothing but peanuts. They are called such because in some countries the plant bends down to bury the nuts after flowering. Sour cream is very easy to make and you don’t have to buy it. Simply mix the juice of calamansi with milk, allowing it to develop into a pasty consistency. When doing sukiyaki, you need to brush the pot with suet, which is solid white fat around the kidneys and loins of cows, sheep and other animals. British chefs use this for pastries, puddings, stuffing and mincemeats.

Now let’s go Japanese. Agari is freshly brewed tea. Dashi is a mix of dried bonito flakes and seaweed, which gives any dish, especially soups, a distinctly delicious flavor. Buri is yellow tail while kihada is yellow fin tuna. Hamachi is the young buri, ideal for sushi and sashimi. Daikon is white radish which can be dried and eaten with soy sauce, as we do at home. Grated, it can also be added to tempura sauce, supposedly to aid in digestion. Mirin is a Japanese cooking wine that injects a sweetish flavor to a dish.

Of course, having been exposed to a lot of Japanese restaurants in the country, we are all familiar with tempura, teppanyaki, sukiyaki, katsudon, uni and gindara. A lot of homemakers have actually become very adept at grilling meat, seafood, and vegetables Japanese style, and at mixing soy sauce with wasabi.

Even the young ones have taken a fancy to this cuisine. Japanese food is essentially light and easy on the tummy.

Have a great cooking Sunday!

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