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- Van Der Hum
- A South African liqueur.
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- Vanilla Bean
- The dried bean of an orchid from which vanilla extract is obtained. It is used for flavoring baked goods, custards, ice cream, puddings and numerous other food items. It is grown in Mexico, Tahiti, Madagascar, Java, and other tropical regions of the world.
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- Vanilla Bean
- Vanilla beans are the dried and cured pods of the vanilla orchid, a tropical climbing plant that is native to Mexico and Central America. The pods contain tiny seeds that are used to flavor a wide variety of sweet and savory dishes, as well as perfumes and other products.
Vanilla beans have a long history of cultivation and use. They were first cultivated by the ancient Mayans and Aztecs, who used them to flavor chocolate drinks. In the 16th century, vanilla beans were introduced to Europe, where they quickly became popular as a flavoring for a wide range of dishes. Today, vanilla beans are grown in a number of tropical countries, including Madagascar, Indonesia, and Mexico, which are the top three producers of vanilla beans in the world. To use vanilla beans, you can split the pods open and scrape out the tiny seeds, which can then be added to a recipe. The pods can also be soaked in liquids, such as milk or cream, to extract the flavor. Vanilla beans have a strong, sweet, and aromatic flavor that is often used to enhance the flavor of baked goods, ice cream, and other desserts. Vanilla beans are a good source of antioxidants and have been shown to have anti-inflammatory and anti-carcinogenic properties. They are also low in calories and contain no fat or cholesterol. One vanilla bean contains about 22 calories and provides small amounts of fiber, protein, and a variety of nutrients, including calcium, iron, and vitamin C.
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- Vanilla Sugar
- Sugar that has been flavored with vanilla. It can be made easily at home by storing several dried vanilla beans in an airtight glass jar or other container filled with sugar.
It may be used for sweetening berries, or in making desserts, pastries, custards and in most any kind of baking where the flavor of vanilla is desired.
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- Veal
- Veal is young beef, the most desirable age being between 6-8 weeks old and milk-fed. After the calves begin to eat grass, the meat darkens.
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- Vegetarianism, Vegetarian
- The custom of living on a diet which consists entirely of vegetables. No animal products are consumed. Some vegetarians allow for dairy products or fish to be a part of their diet.
A vegetarian is a person who practices Vegetarianism.
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- Venison
- Derived from the latin venari, to hunt, and formerly appled to the flesh of any sort of game or wild beast hunted and used for food. Now almost entirely restricted to the flesh of various types of deer.
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- Venison
- The flesh of any kind of edible game animal, most often used when referring to deer.
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- Vermicelli
- A thin spaghetti or noodle or alimentary paste, of Italian origin, the interpretation of the word meaning "little worms".
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- Vichyssoise
- A rich vegetable based soup made from leeks and potatoes and milk or cream. It is often served cold.
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- Vienna Flour
- A very finely milled flour that is used for making cakes, Vienna bread, and for thickening custards or puddings, and in pastry cream. Cake flour is an adequate substitute in most recipes.
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- Viennese Doughnuts
- An Austrian pastry made from a rich fermented dough made of flour, eggs, butter, yeast, sugar, milk, grated lemon peel and sugar, rolled out thing, cut into rounds and filled with apricot, raspberry or pineapple jam. A second round of dough is put over the top and the doughnut is sealed, allowed to rise, and then fried in hot oil. Also known as raised, filled doughnuts.
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- Vinaigrette
- A mixture of vinegar and oil, often with seasonings, used as a marinade or salad dressing for vegetables or meats.
It may be used hot or cold.
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- Vinegar Mother
- Here are some tips for creating a vinegar mother from wine:
Use a high-quality wine. The better the wine, the better the vinegar will be. Pour the wine through a charcoal water filter to remove some of the sulfites. Let the wine sit in a jar at room temperature for a few weeks. Check the jar regularly and make sure that there is no mold growing on the surface of the wine. Once you see a thin, slimy layer forming on the surface of the wine, you have created a vinegar mother. You can then use the vinegar mother to make vinegar. Here are some additional tips for making vinegar: Keep the jar in a warm, dark place. This will help the fermentation process to proceed more quickly. Be patient. It can take a few weeks or even months for the vinegar to be ready.
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- Vol-au-vent
- A very light case of puff paste (or puff pastry) in which savories or sweets may be served.
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