Culinary Dictionary "K"
Our ever growing online community Dictionary and Food and Culinary Terms, Phrases and Cooking Techniques that begin with the letter K.
Knead (sounds like Need)
To Knead dough is to work dough with the heels of your hands in a pressing and folding motion until it becomes smooth and elastic. This is an essential step in developing the gluten (and your forearms) in many yeast breads.
Kosher Salt. Is a coarser salt with no additives that many cooks prefer for its light, flaky texture and clean taste. It also has a lower sodium content than regular salt. It has also been certified by a rabbi or authorized organization.
Kimchi is a Korean dish made of vegetables, such as cabbage or radishes, that are salted, seasoned, and stored in sealed containers to undergo lactic acid fermentation. There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. In traditional preparations, kimchi was stored underground in jars to keep cool, and unfrozen during the winter months. Now a days, you can buy a special ‘kimchi refrigerator’ that stores your fermenting veggies at very accurately controlled temperatures. Isn’t technology great!?!
(kill-BAH-sah) – Kielbasa is a smoked sausage made from pork. Originating across modern-day Poland and the Ukraine. And is delicious!!