Ultimate Cook Book_ 900 New Recipes, Thousands of Ideas - Bruce Weinstein [432]
Sweet soy sauce is a sweet condiment, highly prized in Indonesian cooking. If you can’t find it, make the sauce with 2 parts regular soy sauce and 1 part molasses, then use the amount of this mixture called for in the recipe.
Sugar. Always use granulated sugar unless otherwise indicated. Seal an open bag of sugar in a larger plastic bag for storage.
Brown sugar is made by processing granulated sugar with molasses. “Light” and “dark” simply indicate how much molasses is in the mix. Brown sugar clumps notoriously because the moisture evaporates over time, leaving the sticky crystals in rock-hard nodules. Soften brown sugar by placing it in a sealed, ziplock bag and heating it in the microwave on high in 10-second increments until usable.
Superfine sugar is finely ground sugar, better for dissolving—and also better for sifting onto the tops of cakes and the like.
For confectioners’ sugar,.
Sweet Soy Sauce. See Soy Sauce.
Szechuan Peppercorns. Actually not true peppercorns at all, they are the outer pods of the fruit of a member of the citrus family. They have been variously banned and allowed in the United States, based on current citrus embargos and infections. The peppercorns have a sour, slightly mouth-numbing taste; there is no substitute, although Szechuan peppercorn oil can be sprinkled over the final dish for a certain reminiscence of the flavor.
Tamarind Paste. Made from the ultrasour fruit of a shade tree native to Asia, this condiment is often used as a thickener in Asian sauces. Look for it in Asian markets and from suppliers on the Web. Do not substitute tamarind syrup or pulp.
Tapioca. No recipe calls for tapioca per se, but many call for quick-cooking tapioca, a granulated version of the more familiar pellets made from the cassava root. Look for it in the baking aisle; store it in a sealed plastic bag at room temperature for months on end.
Thai Curry Paste. A convenience product, it comes in various heat levels. Look for either the green curry paste (with green chiles and aromatics) or red curry paste (with, obviously enough, red chiles). Be forewarned that some bottlings contain shrimp paste if you have health or dietary issues. All curry pastes should be refrigerated once opened to preserve their freshness. Do not substitute East Indian curry pastes, which are made with clarified butter.
Vanilla Beans. Look for moist, fat beans, a sign of good storage and lots of seeds. Wrap them in plastic, seal in a plastic bag, and refrigerate for up to 5 months.
Vanilla Extract. Use only pure vanilla extract, not an imitation flavoring. A double-strength extract will add more flavor.
Vermouth. This white wine has been fortified with spices; once, one of them was wormwood (Wermut in German—thus, “vermouth” in English). We often call for vermouth as an alternative to white wine because once opened, vermouth can stay on the shelf in a cool, dry place for several months—unlike wine, which begins to turn within hours of its opening. Vermouth comes in two varieties: dry (sold with a white label) and sweet (with a red). Don’t confuse the two—use the one called for in the recipe. White wine can be substituted for dry vermouth; there is no substitute for sweet vermouth.
Wakame. This green, slightly bitter edible seaweed is most often sold fresh in Japan but is rarely available fresh in North America. Dried wakame is available in health food stores, Asian markets, and most gourmet supermarkets. To rehydrate it, place it in a large bowl, cover with hot water, and let stand for 10 minutes.
Wasabi. This prepared Japanese horseradish-type mixture is available in most supermarkets with the other Asian foods. It comes in paste and powder forms; use either as the recipe indicates. The powder can also be made into a paste with a little water.
White Balsamic Vinegar.