Heathen's Kitchen Witches Compendium


Wine Characteristics
Wine Glossary
Wine Pronunciation Guide
You can't make me Eat It!
Wine and Food Pairing
The Glossary Of Pork Terms
Sixty one Uses Of Baking Soda
Timetable for Roasting Fresh or Thawed
Using a Candy Thermometer
Vegetable Harvest and Storage
Vegetable Seasonings
Wine and Cheese Pairings
Soup Seasonings
Sour Cream
Staple Ingredients
Thawing Times for Whole Turkey
Thawing Times for Whole Turkey
Poultry Seasonings
Remaking Recipes
Roasting Timetable
Salad Seasonings
Seasonings for Sauces for Meats and Vegetables
Sizes of Dishes and Baking Pans
Ingredients and safe Substitutes 8 - Spices
Ingredients and safe Substitutes 9 - Vegetable Products
Hard times recipes and substitutes
Oven Temperature Conversion Chart
Pastry Seasonings
Pepper Heat Guide
Quick-Freezing Vegetables
Terms and Definitions Prepared to Answer the Most Commonly Asked Questions About Lamb
Ten Rules of Edible Flowers
Rules For A Good Quiche
Nutritional Content of Nuts
Ingredients and safe Substitutes 7- Miscellaneous Foods
Ingredients and Safe Substitutions
Ingredients and Safe Substitutions 2 Grains and flour
Ingredients and Safe Substitutions 3 Dairy Products
Ingredients and Safe Substitutions 4 Eggs
Ingredients and Safe Substitutions 5 Fish
Learn the Basics of Freezing Your Fruits and Vegetables
Metric Conversion Chart
Meat Seasonings
Ingredients and safe Substitutions 6 - Baking Products
How to Make Pickles and Relishes
Creating magic in your kitchen
How to Dry Fruits and Vegetables
How to Make Jams and Jellies
Mead Names from Around the World
Honey Names
Honey Names
Glossary of Basic Cuts of Steak
Gravy Problems and Solutions
Growing Herbs and Sprouts
Kitchen Witches Superstitions
Healthy Substitutions
Heirloom Measurements
Herbal Companions
High Altitude Baking
Kitchen Witch Creed
Medieval Cooking Glossary
Simple Herbal solutions
Household Cleansers
Liqueurs for Cooking
Juice of Love
Magickal Properties of Pies
Mead Styles and Ingredients
Food Rich in Antioxidants
Fruit Seasonings
Garlic Braid
Ginger Cakes
For food preparation
Food Quantities for 25, 50 and 100 Servings
Food Measurements and Yields
Food/Herbs for the Kitchen Witch
Food Additives and Preservatives
Flavored Vinegars
Equivalent Weights and Measures
Fish and Food seasonings
Egg Seasonings
Easy Chocolate Truffles
Dream Recipes
Dessert and Dessert Sauce Seasonings
Divination with Chopped Herbs
Cutting Terms
cooking Oils
Crockpot Conversion Chart
Cake Recipe Adjustment for High Altitudes
Magical Food
Beverage Seasonings
Water Canner Altitude Chart
Bottled Water Glossary
Baneful herbs
On the tea Kettle
Crimson's Essential Kitchen
The legume Family
An Introduction to Home Canning
Appetizer Seasonings
Alcohol Substitutions In Cooking
Apples of my Eye
Can Contents
Can Vegetables Using A Boiling-Water Canner
Candy-Making Temperatures
Cheese Characteristics and Uses
Cheese Seasonings
Chocolate Baking Tips
Cold Storage Life of Foods
Conversion Factors
Conversion Table for U.S. and Metric
Glossary of Spice Terms
13 Kitchen tips
Favorite Links
Contact Me
Egg Seasonings

Edited By Crimsonwolf



A La King:
Food heated in a rich white, cream or sherry-flavored sauce.

A La Mode:
Food which has been soaked or cooked in a marinade; also pie served with ice cream or any dessert having ice cream on top.

Al dente:
Commonly refers to pasta, which should be cooked just to the point that it is completely tender but still remains firm.

Italian for 'before the meal', it usually consists of an assortment of cold meats, vegetables and seafood, etc. eaten as an appetizer.

Food or beverage served before the first course of luncheon or dinner.

Almost any type of dish, except dessert, which has been thickened with gelatin, or covered with it. Formerly meant meat, chicken or fish stock, sometimes including bits of meat and vegetables, boiled down so that when cold it thickened with its own gelatin.

Au Gratin:
French cooking term, used for describing sauced dishes that are topped with bread crumbs, or cheese or both and then broiled until slightly browned. It is often used to describe dishes that are covered or baked in a creamy cheese sauce.



Bake Blind:
To bake an empty pastry case. To keep the base flat and the sides' upright, the pastry is usually lined with paper and filled with dried beans, rice or special lead weights.

Balsamic Vinegar:
Vinegar from
Modena, Italy
, which is aged in casks and made from the Trebbiano grape.

To roast meat, poultry or fish over coals or on a spit, basting frequently with a highly seasoned sauce; to prepare such food in a sauce on the range or in the oven.

To pour liquid by spoonfuls over a food while it is cooking to keep it from drying out and to add flavor; either liquid from the pan in which the food is cooking or other liquid is used.

A semi-liquid mixture of flour, liquid and other ingredients, to which heat is to be applied.

With a spoon, fork, whisk or wheel (rotary) beater to introduce air throughout any food mixture. Stirring in rapid regular, round-and-round or over, under and over strokes with a spoon or beater.

Rich cream soup. Also frozen whipped cream or cream desserts.

To immerse food in boiling water for a brief period of time then drain and rinse it in cold water immediately. Blanching removes bitterness, loosens skins for easy peeling, sets a brilliant color and firms etc.

To stir, or beat ingredients to form a well-combined mixture.

To cook in a liquid heated until it is bubbling. A full rolling boil is one that cannot be smoothed down by stirring with a spoon.

Poisoning by a bacillus, which may infect preserved food especially, canned meat and vegetables. Heating to 212 degrees F. for 5 minutes destroys this toxin. After cooling, the high temperature is repeated once or twice.

A clear brown stock made either by boiling meat with water and seasonings, or from commercially prepared bouillon cubes. When served as soup it is called bouillon; combination stock (meat and poultry) is consommé; fish stock is called court bouillon. But there is no uniformity of practice in the use of these names.

To cook in low moist heat with fat and water or fat and other liquid; usually used for meats. The method is to brown the food quickly in the fat, add the liquid and seasonings if used, cover the pan tightly and keep the heat low until the food is cooked.

Bread Crumbs:
Fine or dry bread crumbs are made from dry bread or toast rolled or ground to a course powder. Removing the crust from the bread and cutting or breaking the central section into small bits makes soft bread crumbs.

To cover or coat food with bread crumbs; food which is breaded is usually dipped in liquid first to make the crumbs stick.

A soft roll or loaf made from yeast, dough, eggs and butter

To cook food by direct exposure to radiant heat, rather than live coals, flame or electric heating unit. The term is also used for pan-cooked food when no fat is added to the pan.

Thin soup; or liquid in which meat, poultry, fish or vegetables have been cooked.

To cook food in butter, oil or fat over a high heat until it becomes "browned" according to cooking directions. Browning ranges from lightly browned to dark golden brown.


To give the outer surface of a food a brown color by sautéing, frying, toasting, broiling or baking.


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Heathen's Kitchen Compendium