Ingredients Teminology '5
- Bamboo Shoots
Pronounce it : bam-boo shoo-tz
As
expected, these are the very young shoots of many types of bamboo. They
must be thoroughly cooked before use because most will contain elements
poisonous to human beings. Widely used throughout Asia, from Myanmar to
Nepal and, of course, China.
Once
cooked or canned, the flavour varies according to the variety used, but
is generally very mild and undistinguished. Thus bamboo shoots are used
mainly for texture and general interest, something common in Asian
cuisines.
Availability
Canned bamboo shoots are commonly found in Asian supermarkets and in larger supermarkets.
Choose the best
There’s
not much choice but for most Western uses, choose bamboo shoots in
water or salted water, rather than in vinegar or anything else acidic.
Store it
Once
the can is opened, treat as any other cooked vegetables and keep
covered and chilled, when bamboo shoots will have a shelf life of well
over a week.
Cook it
Bamboo
shoots are best thought of as a bulking agent, used to add interest and
texture to anything from stews and stir-fries to soups.
There
are two types of barley available- pot barley and pearl barley. Pot
barley is the more nutritious of the two but is less readily available
and takes longer to cook. It is less refined than pearl, with only the
outer husk removed, which also gives it a nuttier flavour. Pearl barley
has all the husks removed and is then polished (pearled), resulting in a
product that more resembles large grains of rice. Both types of barley
are cheap and nutritious.
Availability
All year around in the dry goods section of grocery shops and supermarkets.
Choose the best
Choose
your barley according to the dishes you wish to make. For soups, stews
and slow-cooked dishes, both pot and pearl barley will work. However,
you should use pearl barley in speedier dishes like risotto or salad.
Prepare it
Pearl
barley does not need to be soaked before use and will become tender
during the cooking process. Pot barley is best when soaked overnight in
cold water, then cooked in three parts liquid to one quantity of grain.
Store it
Use within three months of purchase.
Cook it
Pot
or pearl barley can be used to bulk up soups and stews, or made into a
salad for a substantial main meal, or it can be used in place of Arborio
rice in risotto. Pearl barley cooks to al dente in boiling, salted
water in around 25 minutes, or around 40 minutes at a low simmer.
Most
closely associated with Mediterranean cooking but also very prevalent
in Asian food, the herb basil has a sweet, strong aroma and flavour.
There are three main Mediterranean types: sweet, with large green
leaves; Greek, with smaller leaves and a peppery undertone; and purple,
whose dark leaves have a milder flavour.
Asian
varieties include lemon basil, which has a citrus note and smaller
leaves; Thai, like sweet basil, but stronger; and holy basil, spicy and
intense, and unusual in that it's best when cooked, rather than raw.
Availability
All
year round, but grows best during July and August. Save on packaging by
buying a pot from your garden centre or supermarket - it will live
quite happily on a sunny windowsill.
Choose the best
It's available freeze-dried, in sunflower oil or dried, but the best to use is fresh; either cut or potted.
Prepare it
Pick fresh basil leaves from their stalks and scatter whole, or roughly torn, over dishes.
Store it
Fresh
cut basil should be wrapped in damp kitchen paper, placed in a
perforated bag and stored in the fridge - it will last a day or two.
Potted basil should be kept in a sunny but sheltered place (a windowsill
is ideal) and watered regularly (but not too much, as that will dilute
the flavour). As you pick leaves from it, more will grow, and the plant
should last several months.
Cook it
Pounded
in a pestle and mortar or food processer with garlic, pine nuts,
parmesan and olive oil to make pesto; added to tomato-based pasta
sauces; combined with sliced mozzarella and tomatoes drizzled with olive
oil for a classic Caprese salad; chopped and beaten into softened
butter, then melted over steaks, roast chicken, or crushed boiled new
potatoes.
Alternatives
Try rocket or parsley.
Source :
https://www.bbcgoodfood.com/glossary/bamboo-shoots
https://www.bbcgoodfood.com/glossary/barley
https://www.bbcgoodfood.com/glossary/basil
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