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glossary

Lamb and Mutton

glossary - Meat, Poultry & Seafood

Lamb and Mutton 

Lamb and Mutton

Lamb or mutton are the meat of a domestic sheep. The young meat of sheep, in its first year is called Lamb meat and the meat of an older lamb is Mutton. This sheep meat is a very important part of the Mediterranean cuisine. Their lamb shank dish is a very popular dish. Sheep meat is also popular in India and Pakistan and they make curries and biryanis with it. Barbequed mutton is also a speciality in some areas of the United States.

 

Vanilla Bean

glossary - herbs & Spices

Vanilla Bean 

It is the pod of a climbing orchid and is the second most expensive spice after saffron. It is one of the spice which compliments chocolate superbly. The essence of vanilla is made by crushing the bean and then soaking it in an essence agent like alcohol. They are also used in cakes, cooki es, biscuits, candies, coffee, tea, custards and almost any dessert that one can think of.

 

Shrimps or Prawns

glossary - Meat, Poultry & Seafood

Shrimps or Prawns

shrimps or prawns

Shrimps are found widely around the world in both fresh and salt water. They are widely caught and farmed for consumption. Preparing shrimp for consumption usually involves removing the head, shell, tail and vein. To de-shell a shrimp, the tail is held while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes. Removing the "vein" can be referred to as deveining. The "vein" can be removed by making a shallow cut lengthwise down the outer curve of the shrimp's body, allowing the dark vein to be removed with a knife or fork. Shrimp and prawns are versatile ingredients, and are often used as an accompaniment to fried rice. Common methods of preparation include baking, boiling and frying. Even dried shrimp is commonly used as a flavoring and as a soup base in Asian and India cooking.

   

Turmeric

glossary - herbs & Spices

Turmeric 

It is the root of the turmeric plant. It has a strong smell of ginger and is pungent and slightly bitter. The roots of turmeric are dried and then ground to be sold in the stores. It is a very common spice in Indian cooking. In India almost all curries, lentils, vegetables, meats, fish and poultry dishes have turmeric powder in it. In America turmeric is commonly added in mustard blends and relishes. It has a very strong yellow color and changes any dishes color to yellow if added. It should not be mistaken to be a replacement to saffron. It should be used in small quantities or else it can leave a dish bitter tasting.

 

Mahi-Mahi fish

glossary - Meat, Poultry & Seafood

Mahi-Mahi fish

mahi mahi

The Mahi-mahi fish taste resembles other white fish, such as Tilapia or Flounder. It is an ocean fish and is mostly commonly consumed in United States and Caribbean countries.

   

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