Cook’s Encyclopedia – K

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kaffir lime leaves: aromatic leaves of a small citrus tree bearing a wrinkled-skinned yellow-green fruit; used fresh or dried.
kahlua: a coffee-flavoured liqueur.
kalamata olives: small brine-cured black olives.
kalonji: also known as nigella, these black, teardrop-shaped seeds are used in Indian cooking to give a peppery flavour.
kebabs: a traditional Middle Eastern meat dish made by stacking layers of meat such as chicken, beef and lamb, which is seasoned, marinated, and sliced or minced, onto a vertical skewer to form a cone or cylinder shape. The skewer rotates in front of a heat source as the outer layer of meat is cooked, it is carved off in slices. The meat is then served in flat bread together with salads and dips.
kecap manis: also known as ketjap manis; an Indonesian thick soy sauce with sugar and spices added.
kedgeree: a British variation of an Indian dish with rice, smoked fish, hard cooked eggs, and Bechamel sauce flavoured with curry. Finnan Haddie is most often used, but smoked sturgeon or salmon are excellent substitutes. Served for breakfast.
kefir: a fermented milk drink similar to a lassi, flavoured with salt or spices. Where available, kefir is made with camel’s milk.
ketchup: a term derived from Asian cookery, this sauce is known to be a sweet sauce made from tomatoes. Other forms of ketchup are made from walnuts, mushrooms, and grapes.
king prawns: the most commonly available prawn in Australia, king refers to the species name, rather than size, which is indicated in their labelling as either small, medium, large or jumbo. Also known as jumbo shrimp in the UK and United States.
kipfler potatoes: small, finger-shaped potato with a nutty flavour and creamy flesh.
kirsch: cherry-flavoured liqueur.
kitchen string: made of a natural product, such as cotton or hemp, so that it neither affects the flavour of the food it’s tied around nor melts when heated.
kiwi fruit: also known as Chinese gooseberry.
knead: to use your hands to work a mixture, by turning the outside of the dough towards the middle, into the correct shape and consistency.
knives: Japanese – are made from either carbon steel, which lends them a sharper edge but makes them more prone to rust, or stainless steel. A sashimi knife has a long, flexible blade.
kombu (konbu) : a large edible seaweed used in Japanese cooking.
kugelhopf: a yeast cake from Alsace baked in a large crown-like earthenware dish. It is similar to brioche, though less rich, and flavoured with currants or golden raisins and almonds. This is mainly eaten for breakfast.
kumara: Polynesian name for orange-fleshed sweet potato often confused with yam.
kumquats: a very small citrus fruit with the unique quality of having a sweet skin and bitter flesh. These are used in pastry making, preserves, and chutneys.

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