Kate's Cuisine

Jun 21 2009

Cooking Glossary: H

Haddock – A white fish that has a very flaky flesh and can be bought fresh or smoked.

Halibut – Also a white fish, halibut has a much firmer flesh than other white fish.

Herring – This small fish is extremely oily. Can be sold fresh or when smoked, sold as kippers.

Hollandaise – This sauce is a rich and creamy mixture of egg yolks, vinegar, and melted butter. It’s often used to top eggs or other dishes, and can be used as a base for other sauces as well.

Hull – To rid fruits and vegetables such as strawberries and peas from their pods or green stems and stalks.

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