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We have all seen soy milk in the grocery store and many of us have probably wondered, “what is soy milk really?”.   Soy milk is a product hailed by vegetarians and vegans as a a milk substitute.  It is used more readily in other countries, often as a meal replacement.  So what is soy milk?

Today’s definition comes from cooking.com -

“Soy Milk -

Is made from pressed cooked soybeans. It has a slightly bitter taste so it is often flavored with vanilla, honey or carob. Soy milk is an excellent non-dairy substitution for people with milk allergies and for vegans. However, unlike cow’s milk, it has a tendency to curdle when mixed with acidic foods. Soy milk is high in protein and iron-rich and it is low in calcium, fat, and sodium. It is also cholesterol free.”

Okay, so stick with me here.  I know you are thinking, what the heck?  Ground beef is just what it says, ground beef.  Well, as usual the people over at Epicurious have a much more detailed explanation that you may want to take into consideration the next time you are having hamburgers for dinner.  Wow such a simple food, yet so complex…

“ground beef
Also referred to as hamburger , ground beef is simply beef that has been ground or finely chopped. The price of ground beef is determined by the cut of meat from which it was made and the amount of fat incorporated into the mix. High-fat mixtures are less costly but will shrink more when cooked. The least expensive product is sold as regular ground beef or regular hamburger. It’s usually made with trimmings of the less expensive cuts such as brisket and shank, and can contain up to 30 percent fat. The moderately priced ground chuck is the next level of ground beef. Because it contains enough fat (about 15 to 20 percent) to give it flavor and make it juicy, yet not enough to cause excess shrinkage, ground chuck is the best meat for hamburgers. The leanest (around 11 percent fat) and most expensive of the ground meats are ground round and ground sirloin. Though they’re great for calorie watchers, they become quite dry when cooked beyond medium-rare. Ground beef is sold fresh and frozen, prepackaged in bulk (usually 1 to 5 pounds) or in preformed patties. It may also be ground to order. The way it is used determines how the beef should be ground. In general, the finer the beef is ground, the more compact it will be when cooked. For instance, firm-textured combinations such as MEATLOAF or MEATBALLS should be made with beef that has been ground at least 2 or 3 times. For hamburgers, however, where a light, juicy texture is preferable, the beef should be coarsely ground. Ground beef should be lightly wrapped before storing in the coldest section of the refrigerator for up to 2 days. To freeze, shape into individual patties or a large, flat disk and wrap with freezer-proof packaging. It can be frozen up to 6 months. See also beef; hamburger.

based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst”

What’s the first thing you think of when getting ready for St. Patrick’s Day?  I think for many people it is corned beef.  So what is corned beef exactly?  The source for all food definitions, Epicurious has the answer.

“corned beef
Beef (usually brisket, but also round) cured in a seasoned brine. Sometimes the brine is pumped through the arterial system. The term “corned” beef comes from the English use of the word “corn,” meaning any small particle (such as a grain of salt). Two types of corned beef are available, depending on the butcher and the region. Old-fashioned corned beef is grayish-pink in color and very salty; the newer style has less salt and is a bright rosy red. Much corned beef is now being made without nitrites, which are reputed to be carcinogenic.”

based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst

For a recipe for corned beef, check out Sara Moulton’s corned beef over at http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_9629,00.html?rsrc=search.  Want to try something a little more adventurous with your corned beef, check out this recipe for Sauerkraut Corned Beef Dip at http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_26107,00.html?rsrc=search.

Ever wonder what corn syrup is?  You see it in all kinds of different packaged products and often used in making desserts.(Think Pecan Pie)  So why is corn syrup used so much?  Epicurious has the answers.

“corn syrup
A thick, sweet syrup created by processing cornstarch with acids or enzymes. Corn syrup comes in light or dark forms. Light corn syrup has been clarified to remove all color and cloudiness; dark corn syrup, which has caramel flavor and coloring added to it, has a deeper color and stronger flavor. Because it inhibits crystallization, corn syrup is particularly popular as an ingredient in frosting, candy, jams and jellies. It’s also used as a pancake syrup, either maple-flavored or plain.

based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst”

Today’s daily definition pertains to a post I did yesterday.  Dulce de leche is something most people know as a topping for ice cream, but what is it exactly, well besides delicious.  Epicurious has the answer.

“dulce
[DOOL-say]
Spanish for “sweet,” dulce  generally refers to an intensely sweet confection made with sugar and cream.

based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst”

Sometimes when I do the daily definition I pick words that I just like the sound of and today’s definition happens to be one of those.  Fricassee is a great sounding word!  Here’s a definition from cdkitchen.com. 

“Fricassee -

A stew prepared without the initial browning of the meat. Though chicken is the most common form of this type of stew, fish, vegetables, and other meats are prepared in this manner”

And here’s a recipe, if you are feeling adventurous enough to make something.  Chicken Fricassee - http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31610,00.html?rsrc=search

 I have often wondered what the difference between a stock and broth is.  I went to Epicurious to find out.  It seems the difference according to their definitions is the addition of “other seasonings” to a stock or the browning of bone or other ingredients.

“broth
A liquid resulting from cooking vegetables, meat or fish in water. The term is sometimes used synonymously with bouillon .

based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst”

“stock
In the most basic terms, stock is the strained liquid that is the result of cooking vegetables, meat or fish and other seasoning ingredients in water. A brown stock is made by browning bones, vegetables and other ingredients before they’re cooked in the liquid. Most soups begin with a stock of some kind, and many sauces are based on reduced stocks.

based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst”

Yesterday, I played around with crepes and that got me to thinking, so what’s the difference between a crepe and a blintz.  The real answer is the both start out as very similar things - very thin pancakes.  The difference really comes from the final preparation of them.  A crepe is usually stuffed and served as is, while a blintz is stuffed and then sauteed until golden brown.  For a more thorough definition, here’s what Epicurious has to say about each.

“crêpe
[KRAYP, KREHP]
The French word for “pancake,” which is exactly what these light, paper-thin creations are. They can be made from plain or sweetened batters with various flours, and used for savory or dessert dishes. Dessert crêpes may be spread with a jam or fruit mixture, rolled or folded and sometimes flamed with brandy or liqueur. Savory crêpes are filled with various meat, cheese or vegetable mixtures — sometimes topped with a complementary sauce — and served as a first or main course.

based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst”

And now…

“blintz
[BLIHNTS]
A tender, ultrathin pancake that can be made with any number of flours. The blintz is rolled to enclose a sweet or savory filling including cottage or ricotta cheese, fruit or meat mixtures. It’s then sautéed until golden brown and served with sour cream.

based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst”

It is always interesting to me how one word can take on many different meanings from culture to culture.  One word that comes to mind is scampi.  In America, we often think of scampi in terms of shrimp scampi.  The Italians use scampi in another way.  Here’s the definition from epicurious.com.

“scampi
[SKAM-pee]
1. The Italian name for the tail portion of any of several varieties of lobsterettes, the most well known being the Dublin Bay Prawn. Scampo  is the singular form of the word. 2. On U.S. restaurant menus, the term is often used to describe large shrimp that are split, brushed with garlic oil or butter and broiled.

based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst”

If you bake a lot, then you probably use yeast.  I know that I frequently use yeast and it seems almost magical.  I know when I first started using it I was, quite frankly, afraid of it.  No one in my family baked and yeast seemed like a foreign ingredient.  It seemed so touchy.  You can’t use water that is too cold or you won’t activate it.  You can’t use water that is too hot or you will kill it.  The reality of yeast is that it’s not that difficult to use.  You just need to follow a few basic rules.  The best way to get use to it is to just get started.  So what exactly is yeast?  The good people over at cdkitchen.com have a good definition.  Here it is:

“Yeast:

A fungus used in the production of bread and beer. Yeast, in the environment of sugar, produces carbon dioxide and alcohol. This process is called fermentation. Bread yeast comes in dry granulated and fresh cakes. A new form of yeast, called instant yeast, has been developed which allows the user to mix the yeast directly into the flour without dissolving it first in water.”