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Gourmet Glossary: "H"

Gourmet Glossary: "H"

Chef's Blade

Haddock White sea fish, with flaky flesh, also available smoked.

Haggis A traditional Scottish dish of a sheep’s stomach stuffed with oatmeal, offal, suet and seasonings.

Hake White sea fish.

Halibut Flat sea fish with firm white flesh.

Hazelnut A hard-shelled nut with an oval or round kernel, high in fibre. Also known as cob nut.

Heavy cream The American term for Double Cream

Herbes de Provence A mixture of herbs.

Herring An oil-rich sea fish, also smoked as kippers.

Hollandaise An emulsion of egg yolks, vinegar and melted butter, also used as a basis other sauces.

Honey Naturally sweet, syrupy liquid produced by bees.

Horn of Plenty A woodland mushroom.

Horseradish A root used to make a hot sauce.

Hot Water Crust Pastry A heated pastry that can be can be molded to produce raised pies.

Hull To remove the green stalk and cup (calix) from fruits such as strawberries, or the pods from peas or broad beans.

Hyssop A herb used for flavoring.

HP Sauce Houses of Parliament Sauce. One of the best known sauces in the world, with a distinctive spicy taste. Great with chips, grilled and fried foods.

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