- Japanese term meaning "grilled," it
usually refers to skewered chicken pieces.
Yam - A thick vine tuber grown and eaten
in South and Central America and parts of Asia
and Africa. Sweet potatoes are often called yams,
but are from a different plant species. True yams
may be found in Latin American markets and may
be used in most recipes which call for sweet potatoes.
Yeast - Yeast is a living organism which
is used in brewing, winemaking, and baking. The
carbon dioxide produced by yeasts is what gives
champagne and beer their effervescence, and cause
bread doughs to rise. Active dry yeast and compressed
yeast are the forms most commonly used for leavening.
One package (or 1 scant tablespoon) of active
dry yeast granules is equal to one cake of compressed
Yeast Starter - Yeast starters were commonly
used before yeasts and other leaveners were commercially
available. Typically, a mixture of water, flour,
and sugar, and sometimes commercial yeast are
mixed and allowed to ferment, capturing natural
airborne yeasts. When the mixture has fermented,
a portion is used in a recipe, and the amount
taken is replenished with equal amounts of water
and flour. A starter may be replenished and kept
going indefinitely. Sourdough bread is one of
the most popular breads using this method.
Yellow Chiles - The general term to describe
these is "Güero chile" which refers
to varieties such as the Santa Fe grande and Hungarian
Yellowfin Tuna - A variety of tuna from
the Pacific Ocean reaching up to 300 pounds. The
pale pink flesh (which must be called "light"
when canned) has a slightly stronger flavor than
Yogurt - Yogurt is milk which has been
fermented by keeping it at a temperature of 110
degrees for several hours. The final product is
a creamy with a slightly tart taste. Yogurt is
available plain, flavored, and frozen.
Yogurt Cheese - Yogurt that has had the
whey drained from it.
Yokan - A Japanese sweet, similar to Turkish
Delight, made from adzuki bean jam and agar-agar.
Yorkshire Pudding - A common accompaniment
to British roast beef, Yorkshire pudding is similar
to a popover or soufflé. The batter of
eggs, milk and flour is baked in beef drippings