Cooking Dictionary Results

H

Hip - bright reddish orange fruit of roses, particularly species roses, as Rosa rugosa. It contains vitamin C and is used to make a tea, and for jams and syrups.

Hochepot / Hotchpotch - a Belgian dish of considerable antiquity, a very thick soup traditionally made with brisket of beef, shoulder and breast of mutton, shoulder of veal, pigs feet, ears and tails, chippolata sausages, onions, assorted vegetables, herbs and condiments. The meat garnished with vegetables is served separately from the broth. Probably associated with the phrase, hodgepodge, which refers to a jumble of things all mixed together. England has a “hot pot” which probably is a version of the Belgian dish.

Hock - British term for any white Rhine wine. Also, a cut of meat from the leg of an animal, valued for soups, stews and jellies.

Hoisin - a thick, reddish-brown, sweet-and-spicy sauce made from soybeans, garlic, chiles and various spices and used as a condiment and flavoring in Chinese cuisines; also known as Peking sauce.

Hollandaise - a sauce made of butter, egg, and lemon juice or vinegar.

Hominy - hulled corn with the germ removed. Hominy grits are uniform granules that are boiled and served as a breakfast cereal or as an accompaniment to a main dish or fish, meat or poultry.

Homogenized - treatment for milk that breaks the fat into tiny particles that can remain suspended in liquid rather than rising to the top as cream in untreated milk.

Honey - a sweet, usually viscous, liquid made by bees from flower nectar and stored in the cells of the hive for food; generally contains 17 to 20% water and 76 to 80% sucrose; consumed fresh or after processing, it is usually used as a nutritive sweetener.

Hopping John; Hoppin' John - a southern U.S. dish of black-eyed peas cooked with a ham hock and served over white rice.