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Corn syrup is a mildly sweet syrup derived from corn starch. Its main function in recipes is to provide sweetness and moisture, and to prevent the crystallization of sugar. It provides a smooth texture to cooked sweets, such as candies, as well as no-bake recipes, such as ice cream.AED63.00 Inc VATAED63.00 Inc VAT
Fish stock forms the basis of many dishes, particularly fish soups and sauces. In the West, it is usually made with fish bones and fish heads and finely chopped mirepoix. This fish stock should be cooked for 2–25 minutes—cooking any longer spoils the flavour. Concentrated fish stock is called “fish fumet”.
In Japan, a fish and kelp stock called dashi is made by briefly (3–5 minutes) cooking skipjack tuna (bonito) flakes called katsuobushi in nearly boiling water. Other Japanese fish stock is made from fish that have been fried and boiled for several hours, creating a white milky broth. This has a rich feel and sweet umami taste.
Stock can also be made using other seafoods. For example, prawn stock made from simmering prawn shells is used in Southeast Asian dishes such as laksa.AED36.75 Inc VATAED36.75 Inc VAT
These flat sheets are made from a similar rice flour dough, which is pressed between bamboo mats to get flattened. The mats leave a distinct basket weave impression on the paper. When dipped in lukewarm water to rehydrate, they turn soft, sticky, and almost clear. They dry in seconds, developing a tacky, pliable skin that adheres well to itself. How they’re used: Rehydrated circular sheets are used to wrap Vietnamese summer rolls. Square and triangular sheets are often wrapped around meat for grilling.AED36.75 Inc VATAED36.75 Inc VAT