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- 1. Yams
- Sweet potato.
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- 2. Yeast
- A leavening agent used in doughs and batters. It usually comes in a dry, bead like form (which can be compressed into cakes), although it also exists in a fresh form. It is best activated at a temperature of 110 degrees F to 115 degrees F (the temperature of a baby bottle or a comfortable bath). Anything too cold won't activate it, too hot will kill it.
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- 3. Yerba Buena
- (Spanish) Wild mint, fresh or dried
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- 4. Yogurt Cheese
- Yogurt cheese can be eaten as a lowfat cream cheese substitute or as is most common as a lowfat alternative in baking. The final quality of the yogurt cheese is largely dependent on the yogurt you start out with, so try to use a good quality one. Considerable amounts of fat and calories can be cut out by using a low fat yogurt (use one without gelatin, like Dannon). To make: Pour yogurt into a cheesecloth and either let it hang over the kitchen sink or over a bowl. If you drain it over a bowl, you can do it in the refrigerator. Drain overnight. When the yogurt is firm, remove from the bag and transfer it to a separate container. Discard the liquid. Yogurt cheese keeps (refrigerated) for up to 1 week. Six cups of yogurt makes 2 cups of yogurt cheese.
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- 5. Yorkshire pudding
- A batter made with flour, eggs, salt, and milk that is baked with standing rib roast (prime rib).
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