Glossary W

The food glossary +++ Popular Articles: 'Water', 'Wine', 'Wheat'
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"
Wakegi refers to a green onion that has a longer green stem than the other green onions. The thinner is called Asatsuki. Wakige is used in Sunomono vinegar dishes, while Asatsuki is used for toppings for added flavor.
Wonchuri-namul (Day Lily Namul ) refers to a Korean food made of blanched Day lily stems seasoned with soybean paste (Doenjang), red chili pepper paste, green onions, garlic, sesame oil, and sesame salt. Wonchuri-namul is a dish for spring. In Korea, Wonchuri is also called Hwoncho or Mangwucho Neomnamul is the Korean name of "Daylilies". Daylily leaves make for a delicious side. Daylilies is also called in Korean in a couple of more names, such as : Wonchuri , Hwoncho or Mangwucho which means that it helps relieve one's worries. It is usually used for medicinal purposes. Daylilies are regarded as a must-eat vegetable for modern people who are exposed to many stresses. It is effective in calming the nerves and in curing sleep disorders, nervous breakdowns and depression. When eaten in abundance with vitamins, Daylilies are good for those who have problems with urination. It is one of the few vegetables with a sweet flavor, beloved by children. Neomnamul is prepared by parboiling the leaves and seasoned with a mixture of soy sauce, chili peppers, chopped green onions, chopped garlic, sesame salt and sesame oil . It is served as a side dish

Wok Hei also spelled Wok Hay is defined as the flavor which is particularly prized in Cantonese cuisine which is imparted to foods that are stir-fried in a very hot wok; flavor imparted by a very hot frying pan that is so prized by the Cantonese; the aromatic charred fragrance which is infused into the food as a result of frying the ingredients on a wok over a big flame.

The word lager comes from the German word lagern which means, "to store". A perfect description as lagers are brewed with bottom fermenting yeast that work slowly at around 34 degrees F, and

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