Culinary Definitions (Part 7):

Saccharin as defined in Food Lover’s Companion
“Containing only 1/8 calorie per teaspoon, this artificial sweetener is said to be 300 times sweeter than sugar. Saccharin was discovered by accident in the late 1800s by scientists at John Hopkins University. Though it’s widely used to sweeten a multitude of commercial foods and beverages- as well as in the home- some find that it has a decidedly bitter aftertaste. This unpleasant effect is particularly noticeable when a food sweetened with saccharin is heated. Saccharin is available in both powdered and liquid forms in supermarkets. It has been the center of controversy during the last few decades because of its reported possible carcinogenic effects. Because the issue is still being researched, the FDA requires that saccharin products carry a warning label to that effect.”

Saffron as defined in Food Lover’s Companion
“It’s no wonder that saffron- the yellow-orange stigmas from a small purple crocus- is the world’s most expensive spice. Each flower provides only three stigmas, which must be carefully hand-picked and then dried- an extremely labor-intensive process. It takes over 14,000 of these tiny stigmas for each ounce of saffron. Thousands of years ago saffron was used not only to flavor food and beverages but to make medicines and to dye cloth and body oils a deep yellow. Today this pungent, aromatic spice is primarily used to flavor and tint food. Fortunately (because it’s so pricey), a little saffron goes a long way. It’s integral to hundreds of dishes like Bouillabaisse, Risotto Milanese and Pasella, and flavors many European baked goods. Saffron is marketed in both powdered form and in threads (the whole stigma). Powdered saffron loses its flavor more readily and can be easily adulterated with imitations. The threads should be crushed just before using. Store saffron airtight in a cool, dark place for up to 6 months.”

Scallion as defined in Food Lover’s Companion
“The name “scallion” is applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb. All can be used interchangeably although true scallions have a milder flavor than immature onions. Scallions are available year-round but are at their peak during spring and summer. Choose those with crisp, bright green tops and a firm white base. Store, wrapped in a plastic bag, in the vegetable crisper section of the refrigerator for up to 5 days. Scallions can be cooked whole as a vegetable much as you would a leek. They can also be chopped and used in salads, soups and a multitude of other dishes for flavor.”

Semolina as defined in Food Lover’s Companion
“Durum wheat that is more coarsely ground than normal wheat flours, a result that is often obtained by sifting out the finer flour. Most good pasta is made from semolina. It is also used to make gnocchi, puddings and soups and in various confections. Similarly ground grains are sometimes referred to as “semolina” but with the grain’s name attached- corn semolina, rice semolina, etc.”

Shallot as defined in Food Lover’s Companion
“The name of this onion-family member comes from Ascalon, an ancient Palestinian city where the shallot is thought to have originated. Shallots are formed more like garlic than onions, with a head composed of multiple cloves, each covered with a thin, papery skin. The skin color can vary from pale brown to pale gray to rose, and the off-white flesh is usually barely tinged with green or purple. The two main types of shallots are the Jersey or “false” shallot (the larger of the two) and the more subtly flavored “true” shallot. Fresh green shallots are available in the spring, but as with garlic and onions, dry shallots are available year-round. Choose dry-skinned shallots that are plump and firm; there should be no sign of wrinkling or sprouting. Refrigerate fresh shallots for up to a week. Store dry shallots in a cool, dry, well-ventilated place for up to a month. Freeze-dried and dehydrated forms are also available. Shallots are flavored for their mild onion flavor and can be used in the same manner as onions.”

Soymilk as defined in Food Lover’s Companion
“Higher in protein than cow’s milk, this milky, iron-rich liquid is a nondairy product made by pressing ground, cooked soybeans. Soymilk is cholesterol-free and low in calcium, fat and sodium. It makes an excellent milk substitute for anyone with a milk allergy; such milk substitutes are often fortified with calcium. There are also soy-based formulas for infants with milk allergies. Soymilk has a tendency to curdle when mixed with acidic ingredients such as lemon juice and wine; it’s intentionally curdled in the making of tofu.”

Sweetened condensed milk as defined in Food Lover’s Companion
“A mixture of whole milk and sugar, 40-45% of which is sugar. This mixture is heated until about 60% of the water evaporates. The resulting condensed mixture is extremely sticky and sweet. Unsweetened condensed milk is referred to as Evaporated milk. Store unopened sweetened condensed milk at room temperature for up to 6 months. Once opened, transfer the unused milk to an airtight container, refrigerate and use within 5 days. Sweetened condensed milk is used in baked goods and desserts such as candies, puddings, pies, etc.”