Ultra High Temperature (UHT) pasteurized milk, 153
Umami ingredients
for Bolognese sauce, 727
for chili, 257
for meat loaf, 530
three “umami bombs,” 245
for vegetarian chili, 264
Unsaturated fat, 855–56
USDA
cooking guidelines, 360–62
definitions for whole chickens, 568
grades for beef, 282–83, 628
grades for eggs, 88
labeling laws, for stock and broth, 186
weight standards for eggs, 88
Utensil holder, 65
Vanilla extract, shelf life, 79
Vapor formation, 205
Veal
compared with beef, 527
in meat loaf, experiments on, 527
The Ultimate Bolognese Sauce, 729, 729–31, 731
Vegetable oil, combination of oils in, 860
Vegetable peelers, Y-shaped, 55
Vegetable(s). See also specific vegetables
adding to salads, 765–66
and/or Shrimp, Tempura, 902, 902
blanched, cooling, 410
blanching, rules for, 784–86, 785, 786