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Hard Ball
A sugar syrup stage (250°F to 266°F) where a small drop in cold water forms a hard, but still pliable, ball - used for fudges, fondants, and nougats.
Hash
A dish made by finely dicing or shredding cooked meat, potatoes, and often vegetables, then sautéing together until crisp and warmed through. Commonly served for breakfast (corned beef hash) or as a hearty side, hash maximizes leftover use and texture contrast. The small, uniform pieces allow flavors to meld while creating crispy edges. Variations can include spices, onions, peppers, and fresh herbs for additional dimension.
Herbaceous
Herbaceous describes flavors and aromas reminiscent of fresh herbs—such as basil, parsley, cilantro, or tarragon—contributing green, vegetal notes to dishes. Herbaceous elements balance richness and acidity, adding vibrancy and fragrance. This descriptor applies to wines, oils, sauces, and foods that showcase pronounced herbal character.
Hollandaise
An emulsified sauce of egg yolks, clarified butter, and lemon juice, traditionally made over gentle heat or in a double boiler for eggs Benedict and vegetables.
Homogenize
To blend or emulsify ingredients thoroughly into a uniform, stable mixture, eliminating separation and ensuring consistent texture and flavor. In dairy processing, homogenization breaks fat globules into smaller sizes so cream remains suspended in milk. In sauces and dressings, homogenizing yields smooth, cohesive emulsions. Proper technique prevents ingredient separation and enhances mouthfeel.
Hydrate
To soak dried ingredients (grains, legumes, mushrooms) in water or liquid until they reabsorb moisture and regain pliability or original texture. Proper hydration restores cellular structure and prepares foods for cooking or direct use in recipes. Hydrated ingredients cook faster and more evenly than dry counterparts.
Hard Crack
Hard crack is a sugar syrup stage (300°F to 310°F) where a drop in cold water forms brittle threads that crack when bent - essential for brittle candies and toffee.
Heavy-Bottom Pot
Cookware with thick, multi-layered base (often aluminum or copper core) that distributes heat evenly and minimizes hotspots, ideal for sauces, stews, and braises.
Herbs
The leafy parts of plants used fresh or dried to flavor dishes. Common culinary herbs include parsley, thyme, rosemary, basil, and cilantro. Fresh herbs add brightness when added at the end; dried herbs release deeper flavors when cooked longer.
Holy Trinity
The holy trinity is the foundational flavor base of Cajun and Creole cooking—finely diced onions, celery, and green bell peppers in equal proportions. It parallels the French mirepoix but uses bell peppers for regional character. Often used for gumbos and jambalayas.
Hull
To remove the outer covering or inedible part of fruits or vegetables - such as strawberry stems or artichoke choke - for clean presentation and eating.
