Cooking
Glossary
H
Habanero
Pepper: Similar to Scotch bonnet
pepper.
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.
Hard Water:
Water that contains a large quantity of lime in
solution. Boiling such water precipitates, or separates, some of the
lime
and consequently softens the water. An example of the precipitation of
lime in water is the deposit that can be found in any teakettle that
has
been used for some time.
Harissa:
Harissa is a paste of chilies 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
sauce called sambal olek.
Hazardous Food: Any food that is
able to support the growth of pathogenic micro-organisms or the
production of toxins.
Heavy
Cream: Same as whipping cream or UK
double cream.
Hing:
Also known as asafoetida, and devil's dung. A light brown resin
sometimes
used as a substitute for garlic and 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.
Hors d'Oeuvres: A variety of
appetizers.
Huitres en
coquille: Oysters in the shell.
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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