Glossary W

The food glossary +++ 'Wan Dou Huang', 'Wandouhuang', 'Witblitz'
White butter refers to one of Mongolia's dairy products. There are two (2) ways to make White butter, one to put the liquid butter into cheese cloth sack made of a course cloth. This is hung until all the liquid is removed sometimes stirring it, and as they do the Liquid butter until the solids separate from the liquid. Another way is to stir sour, yeast fermented milk into it to separate the white butter from the liquid. This does need stirring several thousands times, so Mongolians say.

Wacholder is the German word for Juniper, a kind of herb which is used as the basic ingredient for making Gin.

Wiener Masse is the German term for Biskuitteig, a sponge mixture. Biskuitteig is also known as Rürhteig. Sponge mixture is used mainly for cakes, sponge cakes, cake rolls and creamy pies. Its creamy-airy consistency is great with fresh fruit and sweet cream pie.

White Prawn (Penaeus Indicus) is a variety of Shrimp used in most Asian cuisine/cooking. It is known by its market name Chaka (Bangladesh) and they are commonly known by country as: Australia: Banana prawn; Indian banana prawn; Red-legged banana prawn Germany: Hauptmannsgarnele India: Jinga; Naran; Chapda chingri; Vella chemeen Japan: Indo-ebi Pakistan: Jaira; Jiaro Iran: Banana Shrimp U.S.A.: Indian white shrimp

Waterzooi de Poulet also known as Kippenwaterzooi refers to a Belgian dish - a chicken stew prepared with potatoes, carrots and leeks with cream, butter and eggs.

Wangsaeujjim refers to Korean culinary term for "steamed prawn"