Читать книгу Bartending - Margaret Brooker - Страница 21

Rice papers Thin, brittle sheets, round, square or wedge-shaped, made from a rice and water paste and textured with the basket-weave imprint of their bamboo drying mats. They become flexible when moistened with water. They are used to wrap the spring rolls of Vietnam (where they are called bahn trang) and Thailand.

Wonton wrappers Paper-thin squares (typically 8cm/3in) of smooth pastry made from plain flour, salt, egg and cold water. Sold stacked, dusted with flour to prevent them sticking together, they are used to make wontons (Chinese dumplings). They are also called wonton skins.

Mandarin pancakes Thin, round Chinese pancakes made from plain flour and boiling water and cooked on a dry griddle. Steamed, they are the traditional accompaniment to Peking duck, and are also used to wrap other savoury mixtures.

Chinese dumpling wrappers Thicker sheets of pastry made from plain wheat flour and water. Also known as ‘gow gee wrappers’, they are used to wrap Chinese dumplings (gyoza) and for other savoury fillings.

Sushi wrapper Paper-thin, glossy, rectangular sheets of dried seaweed, of the genus Pophyra, ranging in colour from purplish-black to green. Toasted, as it should be before use, it becomes dark green, crisp and more flavoursome, and is called yaki-nori. It is also sold ready-toasted. Most commonly used to wrap the Japanese vinegared rice speciality, sushi, when it is called sushi-nori, it is also crumbled over other foods to add flavour. (See also p198.)

Naan/Nan A flattened, natural yeast-leavened wheat bread of India and Central Asia. Traditionally cooked slapped against the clay walls of a tandoor oven, naan is teardrop-shaped, puffy and blackened, with a crisp crust, soft centre and smoky flavour.