A glossary geared towards semi-newcomers to the food as hobby world. Turn that embarrassed and stupid-feeling frown upside down! My goal is to demystify terms in an approachable way while quietly resenting people who are xenophobic via food items and others who are elitist via food items.
I don’t cite sources because all the definitions come from my general culinary exposure. Entries describe the GENERAL components of each item checked against Wikipedia. If you see anything you think is blatantly false, please let me know, but also please try not to nit-pick. I don’t need your kind up in my deep fried BUSINESS.
I have not tried all the recipes given, but they are from sources with which I’ve had success in the past.
Forgive French words without accent marks, please, it’s just tiresome to cut and paste from Word…
Pate a choux, profiteroles, gougeres
Textured Vegetable Protein (TVP)