Category: Culinary basics

According to the Japan Miso Promotion Board, up to 23% of miso paste is composed of insoluble materials like soybean and rice particles. This fact holds the key to understanding miso soup's characteristic appearance and flavor. The cloudy, opaque nature of real miso soup, in fact, is not a mistake but a sign of proper preparation and authenticity.

Around 80% of the world's population relies on a small number of staple foods to provide a large portion of their daily energy intake. This reveals just how critical and common basic food is globally, though it is more formally known by another name.

Did you know that the term 'celery stalk' is almost universally misused in home cooking? What most people call a stalk is actually a rib, with the true stalk being the entire bunch of celery you buy at the grocery store.

According to culinary experts, it is generally acceptable to use kosher salt as a substitute for sea salt, especially when the salt will be dissolved during the cooking process. While both are primarily sodium chloride, their differences in crystal size, texture, and mineral content can significantly impact the final dish. Understanding these distinctions is crucial for successful substitution.

Though botanically the same species as traditional stalk celery, celeriac is a different variety cultivated for its root, which Americans most commonly refer to as 'celery root'. This unassuming, knobby-looking vegetable is a hidden gem in the produce aisle, offering a unique flavor and versatility.

According to the World Health Organization, unsafe food causes 600 million cases of foodborne diseases annually, making food safety a critical concern. A key mnemonic device used by professionals to remember the conditions that promote bacterial growth is FATTOM. Understanding the 'FAT' portion is foundational to preventing illness.

In classic French cuisine, a concentrated and highly clarified stock known as consommé is the definitive answer to what broth is a clear liquid. This culinary technique ensures a perfectly transparent liquid with an exceptionally deep and refined flavor, a process that has been perfected over centuries.

According to culinary experts, a rich, flavorful broth can be the foundation of a great meal. So, what is broth made of? This essential liquid is typically created by simmering a combination of meat, vegetables, and aromatic herbs in water to extract their unique flavors and nutrients.

Malt vinegar is made from fermented malted barley, and though its production process involves creating alcohol as an intermediary step, a double fermentation process converts that alcohol into acetic acid. By the end of this meticulous process, the residual alcohol content is typically negligible, making it non-alcoholic for most practical purposes.

For thousands of years, chicken soup has been a staple remedy for colds and comfort. But **what is the liquid in chicken soup called**, and what makes it so nourishing? The answer lies in the specific preparation method, which determines whether it's technically a broth, stock, or bone broth.