Cookbook:Condiments
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Condiments are foods used to add flavor to a dish, typically after cooking and when the dish is being served.
Characteristics
editExact definitions of condiments vary. Some ingredients, such as ketchup and mustard, are widely accepted as condiments while others are more contested. The general consensus is that condiments are applied at time of food service,[1][2] especially when done to taste by the diner.[3][4] Because they are flavor enhancers,[5][6] condiments tend to be well-seasoned with salt, acid, sugar, and/or herbs and spices.[3][7] Some may be fermented or pickled. Many condiments take the form of a sauce or dip, and a wide variety of pre-prepared condiments are available for sale.[6]
Selection and storage
editThere is no universal way to store condiments. Many are shelf-stable, especially when preserved, but some must be refrigerated before and after opening.
Use
editCondiments are primarily used to flavor and moisten dishes. Some foods used as condiments may also be used during the cooking process.[4]
Index
editThe following index contains ingredients that are commonly used or known as condiments. Because many things can theoretically be used as condiments, the list is not all-encompassing.
Recipes
editRecipes for condiments
editRecipes using condiments
editReferences
edit- ↑ Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b Hellberg, Tessa Hayley (2022-12-12). "What Is A Condiment, Really?". Tasting Table. Retrieved 2024-10-28.
- ↑ Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.