Words Beginning with the Letter I -

 








Words Beginning with the Letter I

 

Iberian moss [See Carrageen]

 

Ices

A firm mass of frozen, sweet­ened liquid, which might be a light syrup flavoured with orange or lemon, a custard, or a mixture of egg yolks and cream. A frozen mass can be achieved in the deep freeze or refrigerator ice tray, but this lacks the smooth and light texture obtained by freezing while the mixture is being churned in an ice cream freezer. Care must be taken to follow the sugar content given in the recipe, since too little sugar will produce a flavourless and hard ice cream. Too much sugar will stop it freezing.

 

Icing

A coating made mainly with sugar for decorating cakes. The best-known types of icing are: Butter Icing (for plain cakes) Icing sugar creamed with butter and appropriate flavour like orange, chocolate, etc. 

Fondant (for light cakes like Genoese) Sugar, water and cream of tartar boiled to 240°F and worked with spatula until it becomes a firm and white fon­dant. Before being used it is reduced to a creamy consistency with a little sugar syrup, flav­oured and slightly warmed.

Glacé Flavouring and syrup or water mixed with icing sugar to a creamy consistency. Can be used as substitute for fond­ant if made with syrup.

Royal Icing (For wedding, birth­day cakes etc.) Egg white is added to icing sugar to produce the hard white effect typical of these cakes. Certain pastries in France are given a crisp finish by addition of a small quantity of soft royal icing spread on them before baking. Frosting (American-style icing) Made by whisking sugar and egg white together over heat or by whisking egg whites and beating together with sugar made into a syrup and boiled to 240°F, until a soft but crisp icing is obtained.

 

Icing sugar [See Sugar]

 

Indian corn

Better known in England as sweet corn. Can be eaten on the cob, creamed or plain. Cobs are up to 8 inches long and grow in a green husk on a plant about 6 ft high with pointed green leaves. The kernels provide the raw material for maize, hominy, polenta and cornflour when dried, but are soft and milky when cooked as green corn.

 

Ink fish [See Octopus]

 

Irish stew

Mutton and onion stewed very slowly with potatoes to form a white stew. The gravy is thickened slightly by the potatoes breaking up.

 

Isinglass

A gelatine preparation which may be substituted for other gelatines when milk and meat products cannot be used together for religious reasons. Isinglass comes from dried fish bladder, particularly that of a sturgeon.