Glossary

INGREDIENTS

AGAR-AGAR A setting agent derived from seaweed, it has strong gelling properties. We use it in powdered form. Available from health food stores, Asian grocers and online.

BURNT BUTTER Melt butter in a saucepan until it begins to foam and turn a dark brown colour. Remove from the heat, allow the bubbles to subside and strain out solids.

CAROB GUM Vegetable gum that has been extracted from the seeds of the carob tree. Used as a thickening and gelling agent. Available from health food stores and online.

CARRAGEENAN: IOTA and KAPPA are gelling agents extracted from a type of red seaweed. Both are available from selected speciality food stores and online.

CHOC-MALT DRINK POWDER A popular additive to hot and cold milk drinks for children and adults. Available in supermarkets.

CITRIC ACID is available from supermarkets.

DRY CARAMELISE Put a medium saucepan over medium heat and heat the pan, then spread a layer of caster (superfine) sugar over the base. As it dissolves, add another layer of sugar until all of the sugar is used and it has caramelised to a dark amber colour.

FONDANT Sweet icing that can be purchased from speciality stores in semiliquid or doughlike consistency.

FREEZE-DRIED FRUIT AND VEGETABLES Sold at speciality food stores and pastry suppliers. Available whole and/or powdered, depending on the fruit or vegetable.

GELLAN GUM A gelling agent that is obtained from the fermentation of algae by Sphingomonas elodea bacteria. It is available from selected speciality food stores and online.

GUAR GUM A thickener popular with those who are gluten intolerant. It is available from health food stores.

HOJICHA This Japanese green tea is roasted rather than steamed, giving a brown colour and a slightly caramel flavour to the brew. It is available at Asian grocery stores and speciality tea suppliers.

INVERT SUGAR Syrup made by heating and adding an acid (such as citric acid) to a simple sugar syrup. It retains moisture, so is used in baked goods to help prevent drying out. It doesn’t crystallise, so is also helpful to prevent ice or crystals forming in ice creams, sorbets and glazes. It is available from speciality pastry suppliers.

LEVAIN BREAD Made using a non-yeast starter mix that is sometimes called ‘wild yeast’. The levain is what makes the dough rise and gives a slightly sour, nutty flavour.

LIPOSOLUBLE FOOD COLOURINGS Fat-soluble food colourings, available from speciality pastry suppliers.

PAILLETÉ FEUILLETINE Made from crushed wafers or crepes (gavottes) and used by pastry chefs to add a crunchy texture. Available from speciality food stores and pastry suppliers. Cornflakes can sometimes be substituted.

PECTIN A natural product that can be found in the cell walls of plants. Most commercial pectin is extracted from citrus peel or the pulp that is left after apples are squeezed and juiced. There are a number of different types available; the recipes in this book usually use pectin 325 NH 95.

POPROCKS Available from speciality pastry suppliers and some lolly (candy) shops. Be sure to buy the plain variety, not the flavoured ones.

SORBET STABILISER Improves the texture of frozen sorbet, by keeping the ice crystals small and preventing melting. Available from speciality food suppliers.

SUDACHI JUICE From a small, sour, Japanese citrus fruit. Used to give a tart flavour to food instead of vinegar. Find it at speciality Asian groceries and online.

TAPIOCA MALTODEXTRIN Can be purchased in powder form in speciality food stores. It is mixed with high-fat emulsions to absorb the fat and give a crumbly texture.

XANTHAN GUM Made by fermenting cornstarch, it is used extensively in the food industry as a thickener. Xanthan gum is gluten free. Available from health food stores and supermarkets.

YUZU Japanese yellow citrus fruit with a distinctive sharp taste. Bottled juice is available from Japanese food stores.

EQUIPMENT

ACETATE SHEETS Clear flexible plastic sheets that are used to aid in setting chocolate decorations. They are available from cake decorating suppliers and speciality food suppliers.

DIGITAL SCALES Used for weighing very specific quantities of ingredients that are too small for regular kitchen scales. They are available from tobacconists.

ELECTRIC MIXER A benchtop appliance that has a stand with a footing for a bowl. Most have several speciality attachments, including the dough hook, whisk and beater. This is not a handheld mixer.

GUITAR SHEET Flexible sheet of acetate designed for use with a guitar slicer, a type of multistringed guillotine frame used for cutting through confectionery.

HAND BLENDER Type of blender with a small head of rotating blades that is held in the hand and inserted into a bowl to process liquids and emulsions.

PIPING (ICING) BAGS Can be bought at supermarkets and speciality cake decorating stores. A piping set will include a reusable bag and nozzles in various shapes and sizes. Nozzles are also sold separately. Disposable bags are also available.

POLY PIPE Short for polyethylene pipes, which are flexible pipes available in many different sizes from hardware stores. Make sure to wash thoroughly and sterilise the tubing before using it for food.

SIPHON GUN AND N₂O CHARGES A stainless steel flask with a lid that incorporates a foam nozzle and a connector for a cartridge containing the gas for foaming, in most cases nitrous oxide (N₂0).

SUGAR THERMOMETER An essential piece of equipment for making these recipes. You can also get small metal clips for holding the thermometer on the side of a saucepan; both are available from speciality kitchenware stores.

WAGNER AIRLESS SPRAY GUN Wagner is one brand of airless spray gun that can be used to create a mist of fine liquid particles to evenly coat cakes and other food. The gun has a reservoir for the liquid and a spray attachment containing an electric atomiser. If the spray gun is not certified as food grade, sterilise before using.