Glossary H
Huevos haminados refers to a Moroccan dish of hard -boiled egg, Sephardic style
Deutsch: Huevos Rancheros / Español: Huevos Rancheros / Português: Huevos Rancheros / Français: Huevos Rancheros / Italian: Huevos Rancheros
Huevos Rancheros is a traditional Mexican breakfast dish consisting of fried eggs served on lightly fried corn tortillas, topped with a fresh tomato-based salsa. The name translates to "ranch-style eggs," reflecting its origins as a hearty, rural meal often enjoyed by farm workers.
Huile d'arachide is the French term for "Peanut Oil", a kind of oil that is extracted from peanuts. Peanut oil is an ideal oil for deep frying becasue of its high melting point. Peanut oil is mostly used in Chinese cuisine. It is used in for cooking, purposes, in soaps and in the manufacture of some pharmaceutical products
Huile d'arachide is pronounced "wheel dah-rah-sheed"
English: Peanut oil, groundnut oil
German: Erdnussöl, Arachusöl
French: Huile de cacahuè. Huile d'arachide
Spanish: Aceite de cacahuetes
Scientific: Arachis hypogaea
Huile de Colza is the French term for "Rapeseed Oil" which is also known in the United States as Canola Oil.
Rapeseed oil is of vegetable origin and is obtained from crushed rapeseed by pressing or extraction. It is a light yellow to brownish yellow oil. Rapeseed oil is one of the most important vegetable oils.
For centuries, humans and animals could not consume rapeseed oil, as it had a high erucic acid content. However, rapeseed varieties are now available for cultivation which have a lower erucic acid content.
Rapeseed oil is used as an edible oil, a machine oil and in the production of margarine and soap. It may also serve as a substitute for diesel fuel (biodiesel).
English: Rapeseed oil, rape oil
German: Rapsöl, Rüböl
French: Huile de colza (navette)
Spanish: Aceite de colza (nabina)
Scientific: Brassica napus
Huile de Noix is the French term for "Walnut Oil" .Unlike other oils extracted from nuts, Walnut Oil is made by pressing walnuts that are dried or roasted and then cold-pressed. It is delicate and pale in color, with a rich nutty taste. Moreover, this expensive, delicate specialty oil is generally made in the Perigord and Burgundy regions of France, though there are also producers in Australia, New Zealand, and California.
Walnut oil has a limited shelf life, about 6-12 months. Once opened, all nut oils should be kept in a cool place out of the light or refrigerated to prevent them from becoming rancid. But once you see how versatile it really is, I doubt it will sit around for long. Even the most ordinary of dishes will be transformed by its touch.
Like other vegetable oils whihc can be used for cooking, Walnut oil is not a cooking oil because high heat destroys its delicate flavor. Where it does shine is as an ingredient in a salad dressing or a fresh pasta sauce or to give a final splash over a finished dish.
Huile de Sesame is the French term for "Sesame Oil"
Sesame oil is of vegetable origin and is obtained from sesame seeds by pressing. The sesame plant is similar in type to oil-seed rape and is cultivated in particular in the East Indies.
Cold-pressed sesame oil is light yellow, has a mild flavor and is odorless. Hot-pressed sesame oil is darker and has a more pungent taste.
Sesame oil is an excellent edible oil and is used in the production of margarine, halvah and confectionery products and for cooking purposes particularly in Asian cuisine.
English Sesame oil, gingelly oil
German Sesamöl, Gingellöl
French Huile de sésame
Spanish Aceite de sésamo
Scientific Sesamum indicum