K Archives | Woolworths TASTE

Knead

Tue, 24 Mar 2015 21:30:43 +0000

To work a doughinto a cohesive, pliable mass by hand or in a mixer, with a dough hook attachment, to distribute ingredients and develop a gluten network.

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Kumquat

Tue, 24 Mar 2015 21:30:43 +0000

Resembling a miniature orange, a fruit with a thin, edible rind making it a good choice for marmalades, preserves and other confections.

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Kulfi

Tue, 24 Mar 2015 21:30:43 +0000

Kulfi is Indian style home-made ice cream. It is traditionally made with condensed and evaporated milk to which cardomom or saffron, nuts such as pistachio or almonds, and a variety of fresh fruits – mango, lemon, melon, litchi, banana etc – are added for flavour. Some cooks insist on adding slices of bread to achieve the right texture and consistency.

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Kudzu, powder

Tue, 24 Mar 2015 21:30:43 +0000

Asian tuberous roots that can be eaten as a vegetable but are more often dehydrated and pulverized and used culinary in myriad ways. Its high in fiber, protein and vitamins A and D, used as a thickener and in the Japanese preparation method of Kara age (See also Kara age)

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Korma

Tue, 24 Mar 2015 21:30:43 +0000

Korma paste, which is readily available from Woolworths, is creamy, fragrant yet mild Indian curry made with a blend of coconut and spices.

If you can't find it, simply use your favourite Indian spice mix.

You can make a quick Korma paste by combining coriander seeds, garlic, cardamon pods, chilli, cayenne pepper, tumeric, ginger and cumin (toasted beforehand, the coriander and cumin seeds add depth of flavour to the paste) with a little olive oil and a couple of cloves of garlic.

Use it in:

Korma burgers with pineapple raita

Korma coconut curry with lentils

Korma-spiced Indian curry with roast chicken and chunky vegetables

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Kombu

Tue, 24 Mar 2015 21:30:43 +0000

Dark brown to grayish-black kelp (See Kelp) that is sun-dried and folded into sheets. Together with Bonito flakes, kombu is used in making the base of a Dashi stock (See Dashi).

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Koekemakranka

Tue, 24 Mar 2015 21:30:43 +0000

The koekemakranka (Gethyllis afra or G.spiralis or G. namaquensis plus a few other ) is an South African indigenous plant, nou almost extinct, but still occuring in the the dry semi-desert areas of the Cape interior such as the Richtersveld and in Namaqualand.
The plants all have an underground bulb of which the scales form a distinctive neck at ground level. The long, thin leaves are usually spirally twisted or coiled. The attractive white-mauve flowers appear in summer when the leaves have already died.
They have a narrow tube which extends below the ground where the fruit will eventually develop.
In mid-winter, the long, club-shaped berry emerges from the ground. It has a fragrant pulp (smelling almost like strawberries) in which numerous seeds are embedded. The ripe fleshy fruits are gathered, though it’s said it depends to a large extent on a good sense of smell. They are highly aromatic and have a powerful sweet, fruity odour.
The fruit was also used to perfume rooms or linen.

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Knock down

Tue, 24 Mar 2015 21:30:43 +0000

See Punch down

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Knives

Tue, 24 Mar 2015 21:30:43 +0000

BONING KNIFE

Used to separate raw meat from the bone and skin from the flesh of meat or fish. It has a thinner and shorter blade than the chef’s knife and is usually rigid to give full control of the tip. The bolster should be good sized to prevent the fingers from slipping.

BREAD KNIFE

A large knife with a serrated edge is best for slicing breads, cakes and pastries as the edge cuts through the crumb without tearing. Smaller versions can be used for slicing tomatoes, segmenting citrus and slicing tough skinned veg like brinjals. The edge should only be sharpened professionally.

CARVING KNIFE

This knife is designed for cutting slices of meat, poultry or large fish steaks. It should have a long blade rigid enough to slice straight but flexible enough to carve around the bone.

CHEF'S AND COOK'S KNIFE

This all purpose blade (length ranging from 15 – 30cm) has a heavy, wide blade at the heel and tapered to a point at the tip. It’s ideal for chopping, slicing and mincing vegetables, herbs, meats and other ingredients.

Designed to rock from tip to heel for efficient and easy cutting. Gripped with the thumb and forefinger at the top of the blade at the bolster and three fingers curled around the handle.

FILLETING KNIFE

Used to bone fish, separate fillets from spine as well as for skinning delicate fish. The flexible blade easily follows the contours of the fish bones to ensure the maximum amount of meat gets removed intact.

PARING KNIFE

This small, straight-edged knife is used for intricate tasks like peeling, trimming and garnishing. It is held with the fingers curled around the handle and the handle against the palm.

SANTUKO KNIFE

Translated from “3 virtues”, which refers to the way this knife can be used for fish, meat and vegetables. Gripped with the thumb and forefinger at the top of the blade at the bolster and three fingers curled around the handle.

Offers better control than a chef's knife as your hand can be placed on the front of the knife. Perfect for the push cutting motion: moving knife straight up and down for easy chopping on a smaller board.

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Kirsch

Tue, 24 Mar 2015 21:30:43 +0000

A clear brandy distilled from cherries, believed to have originated in the Black Forest region of Germany. Also known as cherry water and often used in chocolate desserts.

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Kimchee

Tue, 24 Mar 2015 21:30:43 +0000

Kimchee (kim chee)is a Korean condiment, so loved by the people that the government declared it a national treasure. It’s commonly served with rice and at every meal. A basic recipe for kimchee consists of vegetables pickled in a solution of (lots of) garlic, salt, and red chili peppers. It is eaten year-round for its spicy taste and because it contains lots of vitamins C and B. In the winter, the kimchee would be buried in the ground, where it was warm, to keep it from freezing. The rest of the year it is stored in jars and pots.

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Kielbasa

Tue, 24 Mar 2015 21:30:43 +0000

Kielbasa is a Polish sausage. It’s also known as kielbasy or kielbasi. This deli delight is a seasoned, smoked sausage usually made from pork and sold precooked.

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