Category: H

Fondly known as “smash,” boiled potatoes that have been cut up or diced into tiny pieces are sautéed in a small quantity of butter within a covered pan. Occasionally flipped or folded like an omelet, this dish is a delightful way to add a burst of flavor to a simple ingredient.  

Jugged hare, a slow-cooked dish that is typically complemented with stewed fruits and toast, is often enriched with a dollop of sour cream towards the end of the preparation process.  

Beets that have been cooked, sliced or cubed and immersed in a boiling combination of sugar, vinegar, and water create a delicious dish known as pickled beets.  

Baking ammonia, an influential leavening agent widely utilized in baking during the 19th century, is also known as Hartshorn. This potent ingredient is still occasionally implemented by bakers and can be procured as crystals that necessitate complete dissolution before usage. Ammonia water, historically derived from stag horns, was once referred to as the Spirit of…

“Marble ice cream” is a term used to describe a type of ice cream that features multiple flavors that are frozen together in such a way as to create a swirled or ribbon-like effect. This ice cream is also sometimes referred to as Neapolitan.  

This refers to a type of wheat that has an extremely hard grain and produces flour that is high in gluten.  

The hard, durable biscuit that was commonly eaten on board ships in earlier days is also known as pilot bread, ship’s bread, or hardtack.  

“Hard sauce” is a mixture of butter, either granulated or confectioner’s sugar, and a flavoring such as rum, brandy, or vanilla. It is not cooked but chilled before use, which gives it a fairly solid texture. This sauce is commonly served alongside fruit cake or plum pudding. A sauce served with Christmas and other rich…

This candy syrup is cooked until it reaches the stage where it forms hard and brittle threads when a small amount of the syrup is dropped into very cold water.  

This candy syrup is cooked until it reaches the stage where it forms a pliable yet sturdy ball that can hold its shape. This point is typically reached when a small amount of the syrup is dropped into very cold water.