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Hawkins Ventura Manual

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54
Glossary (Meanings and Methods)
Beat: To mix with an instrument such as a spoon, whisk or electric
beater using a regular, rapid, rhythmic movement.
Blanch: To plunge food in boiling water. To blanch almonds: Pour
boiling water over nuts, cover and allow to cool. Slip off skins. To
blanch and peel tomatoes: Immerse tomatoes in rapidly boiling water
for 1 to 2 minutes and remove. Allow to cool. Remove core and skin.
Blend: To combine two or more ingredients till they mix thoroughly.
Boiling Onions: Substitute small white onions.
Celery: A green vegetable. Stalks used for flavouring. Available in
some markets such as Crawford Market in Mumbai.
Clove of garlic: One of the small curved segments which make up
one whole garlic bulb. Small cloves specified in the recipes weigh
about 1 g and measure about 2 cm from tip to tip and about 1 cm at
the widest part. If you have larger cloves, adjust the quantity
appropriately. Large cloves can be five times larger than small cloves.
Coconut milk:
Select a coconut without cracks or mold on the shell.
Shake coconut; you should be able to hear liquid inside; stale
coconuts contain little or no liquid.
To make coconut milk: Break open coconut by holding the coconut
in one hand against a hard surface and hitting the coconut with the
blunt side of a heavy cleaver all around its ‘equator’. At the first sign
of a crack, hold the coconut over a bowl to collect coconut water.
Though not coconut milk, it makes a refreshing drink. Taste a piece of
coconut to check if it is rancid. Break the halves into smaller pieces.
Slip a knife between coconut meat and the shell and pry loose the
meat. It is customary to remove the brown skin from the meat,
which is done with a potato peeler or paring knife. In the Hawkins
Test Kitchen we have compared coconut milk made from coconut
with and without the brown skin and found there is no difference in
taste but the milk made with the brown skin is slightly less white.
Coarsely grate the coconut or cut the coconut meat into pieces of
about
1
⁄
2
inch
/
1.3 cm.
To extract good coconut milk always use the precise quantity of fresh
coconut and water stated in the particular recipe. It is advisable to
use hot water. Put coconut and the required water in a blender and
mix the mixture until finely ground (about 5 minutes). Place muslin or
a double thickness of cheesecloth over a bowl. Put mixture into cloth.
After cooling, gather up the corners and squeeze through as much
milk as possible. Measure the required milk and keep aside. The milk
extracted first is called thick coconut milk.
To make thin coconut milk: Put the same coconut and the specified
quantity of water in a blender. Repeat the same process of blending
and extracting. Extra coconut can be grated and frozen.
Colander: A perforated bowl-shaped utensil for draining off liquids
and rinsing food.
Dried basil leaves: Aromatic herb. Imparts a distinctive flavour.
Available in some markets such as Crawford Market in Mumbai. May
be omitted.
Dried oregano leaves: See Dried basil leaves.
Dried thyme leaves:. See Dried basil leaves.
Flour (Maida): White flour made from wheat which has had the
bran and germ removed before grinding.
… 56 …


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