Cook’s Encyclopedia – W

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wakame: wakame is a seaweed that is most commonly sold in its dried form. It must be soaked in warm water until it softens and is most commonly used in salads and soups.
walnut: crisp-textured nut with a crinkled surface and an astringent flavour.
wasabi: Japanese horseradish. Powder comes in a can; mix with water to form a stiff paste. Once opened, keep dry and airtight. Paste comes in a tube ready to use. Refrigerate after opening.
wash: cleanse with liquid, especially detergent and water.
water chestnuts: small, brown tubers with crisp, nutty tasting flesh. Their crunchy texture is best when fresh, but canned water chestnuts are easily obtained and will keep about a month, once opened, in the refrigerator.
watercress: member of the cress family. Highly perishable, so must be used as soon as possible after purchase.
waterzooi: a rich Flemish stew with chicken or fish and assorted vegetables. The sauce is enriched with a liaison of cream and egg yolks.
Welsh rarebit: often confused as Welsh rabbit, this is a cheese sauce made with ale and seasoned with dry mustard, black pepper, and Worcestershire sauce. This is traditionally served over toast, with or without crumbled bacon. It is also a good variation of fondue and goes well with beer and ale.
wheaten cornflour: made with wheat instead of corn; available from most supermarkets.
wheatgerm: the embryo of the wheat grain which is removed during the milling of white flour.
whelk: a small marine snail. Whelks are poached and served hot or cold.
whip: to beat rapidly to increase volume by introducing air.
whisk: to beat air into ingredients.
white miso: white miso (actually a pale yellow colour) is the fermented paste of Soya beans, salt and either rice or barely. It has a sweet, mellow taste and a relatively low salt content.
wholegrain mustard: also known as seeded mustard. It is made from crushed mustard seeds.
wiener schnitzel: thin slices of veal or pork breaded and fried in butter. Traditional garnishes are lemon butter, anchovies, and capers.
witlof: also known as chicory or Belgian endive.
wonton wrappers: also known as wonton skins; made of flour, eggs and water, they come in varying thicknesses. Usually sold packaged in large amounts, and found in the refrigerated section of Asian grocery stores; gow gee, egg or spring-roll pasty sheets can be substituted.
worcestershire sauce: a thin, dark-brown spicy sauce used as a seasoning and condiment.
wort: an infusion of malt that is fermented to make beer.
wrap: to envelope in folded or soft enfolding material such as plastic cling wrap or paper.

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