W
Waffle
[Cutting Terms] 
- Batter cooked on a hot greased waffle iron.
Walnut
[Cutting Terms]
- Native to Asia and grows on walnut trees inside green pods which turn brown and wood-like when dried.
Walnut or hazelnut oil
[Cutting Terms]
- These highly flavorful oils should (almost) never be used for cooking, but are wonderful in salad dressing and drizzled over cooked foods. Always refrigerate, as nut oils go rancid more quickly than other oils.
Wasabi
[Cutting Terms]
- Japanese green horseradish powder. Turn it into Wasabi Paste by stirring in water, drop by drop and used for dipping sauce with soy sauce when eating sushi and sashimi. Available in Asian markets in both powder and paste form.
Wash (Cooking Terms)
[Cutting Terms]
The liquid brushed on the surface of unbaked pies or turnovers to give a golden brown color to the crust or on the surface of proofed breads and rolls before baking and on baked bread and rolls to give a shine to the crust
Water bath
[Cutting Terms]
- The French call this cooking technique "bain marie." It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep foods warm.
Water chestnut
[Cutting Terms]
- The tuber of a water plant known as the Chinese sedge, which has a crisp, nutty texture. Found sometimes fresh in Asian markets, canned water chestnuts are readily available in most supermarkets.
Watercress
[Cutting Terms]
- A member of the mustard family, this crisp, leafy green has a piquant, peppery flavor.
Waterglass
[Cutting Terms]
- Sodium silicate; used as a preservative for eggs
Waterzooi
[Cutting Terms]
- A rich Flemish stew with chicken or fish and assorted vegetables. The sauce is enriched with a liaison of cream and egg yolks.
