Foods & Cooking Glossary
The following is a glossary of terms, methods, ingredients, and products used in my recipes. They are listed alphabetically in descending order.
Braggs Liquid Aminos (Also known as Braggs Soy Seasoning)
Bragg Liquid Aminos is a Certified NON-GMO liquid protein concentrate, derived from soybeans, that contains 16 Essential and Non-essential Amino Acids. An excellent replacement to soy sauce and salt (contains no added salt but has a soy salty taste) and a lovely seasoning on everything from vegetables, grains and sauces. A must have for any healthy cooker. Found in most health food stores. (Go to official website for more info)
Brewer’s yeast (Also known as nutritional yeast)
This is not the same as regular yeast. It has a distinct, sharp, almost chicken-like flavor that makes it delicious on tofu or as a sprinkle topping over savory dishes. Usually a pinch or two will do. Most of the recipes here call for brewer’s yeast flakes, not the powder, but the latter would probably work just fine as well. Brewer’s yeast is available in health food stores and some supermarkets. (Learn more about brewer’s yeast?)
Quinoa (pronounced KEENwa or KEENuAH)
To quote foodnetwork.ca, “The United Nations has even classified this super-food as a “super-crop.” Quinoa contains more protein than any other grain …. It’s also a good source of dietary fiber and is high in magnesium, potassium and iron and a good source of phosphorous, calcium, vitamin E and several B vitamins. Quinoa is also gluten-free and easy to digest. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans.” Quinoa has a light, fluffy texture and a mild, slightly nutty flavour that makes it an excellent alternative to rice or couscous. It is also a low GI food, making it perfect for those watching their weight.
“To taste”
Sometimes exact proportions are left out and substituted with “to taste”. This, simply put, means that you add this ingredient (usually a seasoning) to your taste. Oftentimes a measurement with the option of “to taste” (e.g. “1 teaspoon of ___, or to taste”). It is recommended you first add the exact proportion of said ingredient, then taste product. If it requires more of said ingredient, then add in small increments until taste is satisfactory.
Water test, The
A way of testing if a pot or frying pan is at the right temperature. To test, sprinkle a droplet or two of water on a heated frying pan. If it jumps and sizzles, the frying pan is hot enough. If it sizzles and evaporates instantly, the frying pan is too hot.
