K
-
Kabinett
is a high quality German
wine made from grapes which
ferment without added
sugar.
-
Kahlua -
A sweet coffee liqueur imported from
Mexico.
-
Kale -
A non-heading member of the cabbage
family. Cultivated for over 2,000 years,
this vegetable can be prepared and eaten
in much the same way as spinach.
-
Kamoboko - A variety of Japanese fish paste cake.
-
Kamut - A variety of high-protein wheat that hasn't
yet been hybridized. Kamut kernels are
two-to-three times larger than most
wheat and provides a higher nutritional
value.
-
Kankie is a west
African
bread
made from
maize
flour.
-
Kanpyo - Strips of dried gourd, popular in Japan. The
strips are soaked in water to soften
before they are used in sushi, soups,
and broths.
-
Kanpyo - Strips of dried gourd, popular in Japan. The
strips are soaked in water to soften
before they are used in sushi, soups,
and broths.
-
Kanten - A tasteless dried seaweed that is used as a
thickening agent. Sold in blocks,
powder, or stands. Agar can be used in
place of gelatin, but less is required.
Also called "agar" and "Japanese
Gelatin."
-
Karo: Light or dark corn
Syrup.
-
Kasha - Also known as "buckwheat groats." Kasha is the
hulled, crushed kernels of buckwheat.
Normally cooked like rice and is
available in coarse, medium, and fine
grains.
-
Katsuo - This small tuna (6 to 8 pounds) has a
light-colored meat similar to yellowfin.
"Katsuo" is the Japanese name for this
fish. The Hawaiians call it "aku."
-
Katuray - The edible flower of a tree native to the South Pacific and
parts of Asia. Especially popular as a
food in the Philippines. Also called
"Sesbania Flower."
-
Kelp - A long, dark brown to grayish-black algae which is
harvested, sun-dried, then folded into
sheets. A popular ingredient in Japanese
cookery. Sometimes pickled and used as a
condiment.
-
Kephir
(or kefir) is a traditional drink of the
Caucasus.
It is prepared by the action of a fungus
known as kephir grains on cow's
milk.
Afterwards when kept in closed vessels,
the changed milk ferments producing a
thickish liquid.
-
Kichel
is a type of small cake.
-
Kidney - The kidneys are a pair of glandular organs in
the abdominal cavities of mammals and
reptiles. Calf's and lamb's kidneys are
amongst the most delicate. Pig's kidneys
are larger and coarser and make good
pâtés.
-
Kidney Bean - A popular, firm bean with a dark red skin and
a full-bodied flavor. Considered the
world's second most important bean
(behind the soybean). Popular in "chili
con carne" (chili with meat), soups, and
salads.
-
Kielbasa - A highly seasoned smoked sausage of Polish
origin made from pork and (sometimes)
beef. It is flavored with garlic and
other spices. Can be served cold or hot.
-
Kimberley classic
is a light-coloured premium
bitter with a dry, hoppy
taste,
from Hardys & Hansons brewery,
Nottinghamshire.
-
King Alfred's
is a hoppy cask beer from the
Hampshire brewery.
-
King Crab - A giant crab that can grow up to 10 feet,
claw-to-claw. It has snowy white meat
edged in red. Because their numbers are
rapidly decreasing, the catch is rigidly
quota-controlled.
-
King Salmon - Considered the finest Pacific salmon. This
high-fat, soft textured fish can reach
up to 120 pounds. Also called the
"Chinook Salmon."
-
Kingfish - Any of several varieties of drum found along
the Atlantic coast.
-
Kingsdown Ale
is a powerful, fruity, draught beer
produced by the Arkell's
Kingsdown
brewery,
Swindon.
-
Kippered Herring:
Smoked or dried herring.
-
Kippered Snack - Herring that is split, cured by salting, drying, and
cold-smoking. Also called "Kippered
-
Kirschwasser
is a
distillation
of sweetened
cherry
juice in water.
-
Kirsh -
A clear form of brandy that is distilled
from cherry juice and pits. "Kirsh"
means "cherry" in German.
-
Kitchen Bouquet: A trade name a bottled sauce flavor and color
enhancer.
-
Kiwi Fruit - A fruit containing a brilliant green flesh
with tiny, edible black seeds. It has a
unique tart-sweet taste. Also known as
the "Chinese gooseberry."
-
Knackwurst - A smoked and cooked sausage made from beef
and/or pork. It is shorter and larger in
diameter than a frank and is strongly
seasoned with garlic.
-
Knish - A Jewish potato pancake that is deep-fried or
baked. Sometimes meat (primarily beef)
or other ingredients are encased in its
outer dough.
-
Kohlrabi - Also called the "cabbage turnip," this vegetable is a member of
the cabbage family. Popular in Europe,
the kohlrabi bulb tastes like a sweet
turnip. Eaten steamed, in soups, and in
stews.
-
Kolbassy - A highly seasoned smoked sausage of Polish
origin made from pork and (sometimes)
beef. It is flavored with garlic and
other spices. Can be served cold or hot.
Also called "polish sausage" or
"Kielbassa."
-
Kome-Kogi - Miso made from rice.
-
Kosher -
Derived from the Hebrew word "kasher,"
which means "proper" or "pure." Kosher
foods conform to strict Jewish biblical
laws pertaining to the type of food
eaten, the kinds of foods combined in
one meal, and how an animal is killed.
(meat) Meat sold within 48 hours after
being butchered in accordance to Hebrew
religious laws. The style of Jewish
dietary cooking.
-
Koyodofu - Dried tofu (soybean curd cake).
-
Kozel is a Bohemian bottled
pilsner
which was voted the number one champion
Pilsner at the 1997 World Beer Festival
in
Chicago.
It is a
barley
malt
beer brewed since 1871 with water drawn
from
forest
wells
away from any sources of pollution.
-
Kumis
(also koumiss and
kumiss) is a fermented liquor prepared
from fermented mare's (or other
animal's)
milk by central Asian nomadic
tribes.
-
Kummel -
A sweet, clear liqueur that has been
flavored with caraway seed, cumin, and
fennel.
-
Kumquat - The smallest of the citrus fruits, the kumquat
is used in desserts, jellies, and
marmalades. If eaten fresh, the fruit
should be very ripe or it will likely be
unpalatable.
|