The culinarian : a kitchen desk reference

633 Pages·2011·19.574 MB·English

by  Barbara Ann Kipfer, Kyle B. Kipfer

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the
CULINARIAN
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the
CULINARIAN
A KITCHEN DESK REFERENCE
BARBARA ANN KIPFER
Illustrations by Kyle Kipfer
JOHN WILEY & SONS, INC.
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This book is printed on acid-free paper.
Copyright © 2011 by John Wiley & Sons, Inc. All rights reserved.
Published by John Wiley & Sons, Inc., Hoboken, New Jersey
Published simultaneously in Canada
No part of this publication may be reproduced, stored in a retrieval system, or transmitted
in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or
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[phone], fax [phone], or online at http://www.wiley.com/go/permissions.
Limit of Liability/Disclaimer of Warranty: While the publisher and author have used their best
efforts in preparing this book, they make no representations or warranties with respect to the
accuracy or completeness of the contents of this book and specifi cally disclaim any implied
warranties of merchantability or fi tness for a particular purpose. No warranty may be created
or extended by sales representatives or written sales materials. The advice and strategies
contained herein may not be suitable for your situation. You should consult with a professional
where appropriate. Neither the publisher nor author shall be liable for any loss of profi t or any
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Library of Congress Cataloging-in-Publication Data:
Kipfer, Barbara Ann.
The culinarian : a kitchen desk reference / Barbara Ann Kipfer;
illustrations by Kyle Kipfer.
p. cm.
Includes index.
ISBN 978-0-470-55424-1 (pbk.), 978-1-118-11059-1 (ebk.), 978-1-118-11060-7 (ebk.),
978-1-118-11061-4 (ebk.)
1. Food—Dictionaries. 2. Cooking—Dictionaries 3. Cooking—Terminology.
I. Title.
TX349.K566 2011
641.3003—dc22
2011000435
Printed in the United States of America
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INTRODUCTION
g
ood cooks and people interested in cooking become obsessed with fi nding
out everything about food. This kitchen desk reference is a compendium of
I
N
food vocabulary, cooking techniques, ingredient facts, smart tips, and trivia—for T
R
novices and experienced cooks alike. It is for those who have cooking intuition O
D
and those who watch cooking television shows and Internet videos trying to gain it. U
C
The alphabetical arrangement and comprehensive index make it easy to fi nd all the TI
O
information you need. Offering much more than other cooking reference books, this N
volume also contains word histories, lists, trivia, and little-known culinary facts.
The book has one main alphabetical section peppered with informational lists
and sidebars, as well as factual matter in the front and indexes in the back.
The opening section includes measurements, conversions, food grades and
classes, and more.
In the alphabetical section, you will fi nd terms and their origins, the history of
food names, food dishes, techniques, equipment, as well as some food lore. (In expla-
nations of word origins, words beginning with an asterisk are not attested in any
written source, but they have been reconstructed by etymological analysis; an example is
the Indo-European *ped-, the root of words for “foot” in most of its daughter tongues.)
A number of entries have descriptions and differentiations of confusable/equivalent
terms such as hot dog/frankfurter/wiener.
The many hints and tips following the main entries cover selection, purchase, and
storage of foods; preparation and seasoning suggestions; kinds and types of specifi c
foods; and common cooking problems with solutions.
Helpful lists interspersed throughout the frontmatter and alphabetical section
will delight trivia lovers, such as U.S.-British food translations, herbs, outfi tting a
kitchen, and an ultimate grocery list. And food process features reveal the mysteries
behind techniques like brewing beer and pressure-cooking.
More than just a special collection of helpful hints, kitchen tips, lists, and
descriptions of ingredients, dishes, and other food terms, The Culinarian is also a great
browsing book for inspiration and trivia. Whether you’re struggling with what to cook
for dinner tonight or what to do when you have bought too many eggs, you can count
on this book to pinpoint exactly the information you need, or to provide inspiration
when you open to any page.
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ACKNOWLEDGMENTS
t
he Culinarian came about because I, like millions of others, envisioned myself as
a chef. Buying some appliances, tools, and books was the fi rst step. The second
A
CK step was to use them, whereupon I discovered that I did not have the makings
NO of a chef—I lacked not only the patience, intuition, and common sense, but
W also the fl exibility, daring, and willingness to keep trying while failing. So I settled
L
ED for acquiring the skills of a good home cook. The Culinarian gathers together all the
G
M information I personally wanted to know, minus the recipes, of course.
E
N This was my fi rst collaboration with my son, Kyle Kipfer, who created the wonder-
T
S ful illustrations for this book. His drawings are amazing and he has only just started
his career.
I thank my husband, Paul Magoulas, for all of his super contributions and work
on this. He goes into topics more in depth than I do, so his skill is a great complement
to my ability to collect and organize lots of information.
I also thank Bob Amsler and Brad Haugaard, longtime colleagues and friends,
who have helped so much with data management on this large project. Thanks, too,
to Keir Magoulas, who eats some of the food I cook but is looking forward to college
cafeteria fare!
It has been a true pleasure to have Christine McKnight as my Wiley editor. In my
twenty-fi ve years of publishing, she has been, by far, the easiest publishing execu-
tive to communicate with, which made the writing and compiling process very
smooth. Thank you, Christine.
—Barbara Ann Kipfer
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HELPFUL INFORMATION
ABBREVIATIONS
Common abbreviations used in recipes: H
E
L
C: Celsius kg: kilogram pt: pint PF
U
c: cup L: liter qt: quart L I
N
cm: centimeter lb or #: pound sq: square F
O
R
doz: dozen m: meter tbsp or tbp or M
A
F: Fahrenheit mg: milligram T: tablespoon TI
O
ft: foot min: minute tsp or t: teaspoon N
g: gram mL: milliliter yd: yard
hr: hour mm: millimeter
in: inch oz: ounce
FDA LABEL TERMS
ENRICHED: Due to processing, nutrients were lost, so the product was enriched
and the nutrients replaced.
FAT-FREE: It contains less than ½ gram of fat per serving.
FORTIFIED: Nutrients have been added that were not in the original ingredients.
HEALTHY: It is low in fat and saturated fat, has limited amounts of cholesterol and
sodium, and provides signifi cant amounts of one or more key nutrients: vitamin
A, vitamin C, iron, calcium, protein, and fi ber.
LIGHT (OR LITE): It is low in fat or calories. (Restaurants may continue to use the
term light as in “Lighter Fare” to mean smaller portions, as long as they make it
clear how they’re using the word.)
LOW-CALORIE: It contains 120 calories or less per 100 grams (about 3½ ounces);
also defi ned as having 40 calories or less per serving and less than 0.4 calories
per gram of food.
LOW-CHOLESTEROL: These items must contain less than 20 milligrams of
cholesterol per 100 grams and no more than 2 grams of saturated fat.
LOW-FAT: It has less than 3 grams of fat per 100 grams. The phrase “number %
fat-free” may only be used for low-fat foods.
LOW IN SATURATED FAT: Each serving has 1 gram (or less) of saturated fat, and
the number of calories from that source is not more than 15% of the total.
LOW-SODIUM: It has 140 milligrams or less of sodium per 100 grams.
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NATURAL: This term generally means that the product has no artifi cial
ingredients or intentional additives. Many “natural” foods have lots of sugar, fat,
and preservatives.
NATURAL FLAVORING: It contains fl avoring derived from a spice, fruit or fruit
juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, or a
H meat, seafood, poultry, egg, or dairy product whose signifi cant function in food is
EL fl avoring rather than nutritional. Those broad parameters include ingredients like
P
F hydrolyzed protein and HVP, both of which contain MSG.
U
L
I NO SUGAR ADDED: There is no table sugar, but there may be other forms of sugar,
N
F such as corn syrup, dextrose, fructose, glucose, maltose, or sucrose.
O
R
M ORGANIC AND NATURAL: This phrase can mean the product is minimally pro-
AT cessed, free from artifi cial ingredients, chemical free, or pesticide free.
I
O
N REDUCED-CALORIE: It has at least one-third fewer calories than the regular ver-
sion of the product.
REDUCED-FAT: It has less than 50% of the fat found in the regular version of the
product.
REDUCED-SODIUM: It has at least 75% less sodium than the regular version of the
product.
SODIUM-FREE: It has less than 5 milligrams per serving.
SUGAR-FREE: It contains no sugar.
VERY LOW SODIUM: It has 35 milligrams or less sodium per serving.
SMOKE POINTS OF OILS
Corn oil: 410°F Rapeseed oil: 437°F
Grapeseed oil: 420°F–485°F Soybean oil: 410°F
Olive oil: 410°F Sunfl ower oil: 392°F
Peanut oil: 410°F
U.S.-BRITISH EQUIVALENT FOOD NAMES
U.S. (cid:2) British
bacon (cid:2) streaky chop (cid:2) cutlet
baked potato (cid:2) jacket potato cilantro (cid:2) coriander
beet (cid:2) beetroot confectioners’ or powdered sugar (cid:2)
bell pepper (cid:2) green pepper icing sugar
biscuit (cid:2) scone cookie (cid:2) biscuit
bologna (cid:2) polony corn (cid:2) maize
corned beef (cid:2) salt beef
can opener (cid:2) key
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