International Culinary Dictionary by Derek A. Pines

Author:Derek A. Pines
Language: eng
Format: epub
ISBN: 9781783721818
Publisher: Summersdale Publishers Ltd

K

Kaffir Corn (Ind.) : An Indian variety of millet.

Kaffir Lime Leaves : Usually sold dried and should be soaked before use. Can be substituted with fresh citrus leaves.

Kagne : A variety of vermicelli.

Kakayo : See Cocoa.

Kaki : (Persimmon or Sharon Fruit). Lovely tomato-shaped fruit, with a slightly peachy flavour. See Persimmon.

Kale : (Borecole). It is the most hardy variety of the Brassica family. It is a very tasty green vegetable, but the leaves must be picked when young and tender, as the older leaves tend to become bitter. Rich in iron and vitamin C. Do not overcook.

Kalonji (Ind.) : See Black Onion Seeds.

Kaltschale (Russ.) : A fruit salad covered with chilled wine, liqueurs and syrups.

Kamaboko (Jap.) : Steamed fish cake.

Kandalla : See Eddoe.

Kanpyo (Jap.) : Dried gourd strips used to flavour dishes or for tying around small bundles of seaweed.

Kanten (Jap.) : See Agar-Agar.

Karashi (Jap.) : Mustard.

Karaya Gum : A form of Stabiliser.

Karella : A member of the gourd family. See also Bitter Lemon.

Kasha (Russ.) : Dry-roasted buckwheat.

Katemfe : An intensively sweet African fruit.

Katsuobushi (Jap.) : Dried bonito fish, which is a member of the tuna family. Used for flavouring, and a main ingredient of dashi - a basic Japanese stock.

Kebab (Turk.) : Marinated cubes of meat, fish, and/or vegetables, cooked on a skewer under a grill or on a barbecue or rotisserie.

Kedgeree : (Kitcheree). Breakfast or lunch dish of cooked fish rice and eggs. Also an Indian dish of rice, split pulses, onions and eggs.

Kéfir : A slightly alcoholic drink made from fermented cow or goat milk.

Kelp : Any type of large brown seaweed that comes from the species of Genus Laminaria.

Kemeri Nut : See Candle Nut.

Kenya Beans : See French Beans.

Kernels : The hard edible centres of most nuts.

Kern Milk : Scottish name for Buttermilk.

Ketchup : (Catsap). A spicy sauce or condiment made with the juice of fruit and/or vegetables, vinegar and spices.

Ketjap Manis : An Indonesian sweetened soy sauce.

Ketmie : See Okra.

Kewra : See Screwpine.

Kickshaws : A term from the French quelque chose (something), used to describe small dishes of delicate food.

Kid : Young goat, slaughtered before weaning. The dry meat should be frequently basted during roasting.

Kidney : A very underrated source of nourishment. They vary in tenderness and texture according to the origin. Calf’s and lamb’s kidneys are the most tender, and ideal for grilling or frying. The coarser pig’s kidney may also be grilled or fried, but for a longer period. Ox kidney is really only suitable for stewing or slow cooking.

Kidney Bean (U.S.) : See Red Bean.

Kilkis : Norwegian anchovies.

Kingfish : Large seafish with firm, white flesh. Prepare and cook as tuna.

Kipper : The most common type of cold-smoked herring. It is split and put into brine before being smoked. The flesh should be soft to the touch. Available whole, or in fillets, fresh or frozen.

Kirsch : Strong flavoured liqueur made from ripe cherries and used in various dessert dishes and confectionary.

Kitcheree (Ind.) : A savoury dish made from rice and lentils. An original form of kedgeree.

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