What I have here are ingredients and types used to prepare the recipes you have accumulated. They may help you to purchase just the right utensil or the ingredient that will make that cake or casserole or those cookies the best ever
ASIAN SEASONINGS
Purchase Konn Chun for any of the following.
Soy Sauce: Made from fermented soybeans, wheat, and yeast, this is sometimes referred to as light soy sauce because of its thin consistency.

Black Soy Sauce: Also called thick soy sauce, this is made like thin, but with the addition of molasses. It is less salty than plain soy sauce.

Hoisin Sauce: Made from fermented soybeans, vinegar, sugar, and garlic, this is used as a seasonong or as a table sauce to accompany certain dishes.

NUTS AND NUT PRODUCTS
In general, nutmeats with the skin still on are referred to as natural or unblanched and those with the skin removed are referred to as blanched or skinless. Almonds, pistachios, and hazlenuts are available natural and, sometimes, blanched. It is easier to purchase them already blanched if possible. Otherwise, to remove the skins from almonds or pistachios, put them in a saucepan and cover with water. Bring to a boil and drain. Rub the nutmeats in a towel to loosen the skins, the go over them one by one, to separate then from the skins.lace the blanched nuts on a jelly-roll pan and dry them about 10 minutes at 325 degrees, then cool them, especially if you have to grind them afterward. To blanch hazlenuts, put them in a small roasting pan and bake them at 350 degrees for about 15 minutes, or until the skins begin to char slightly and loosen. Rub in a towel and separatae from the skins as for almonds. It's not necessary to dry hazlenuts after you blanch them. Pecans and walnuts are not blanced and are not available skinless. Pine nuts, pignoli in Italian, are not used in several recipes. Buy them from a source where upu can taste them to make sure they are fresh, as they easily become rancid. Store all nuts un a plastic bag in the freezer. If you need to grind nuts in a food processor, make sure they are at room temperature. Cold nutmeats clump up and never grind finly enough; warm ones will turn almost immediately to nut butter.

Almond Paste: Use the kind of almond paste that comes in a can, it has the best flavor and performs best in recipes.

Sesame Seeds: White or black, these are used in recipes for Japanese rice crackers. The white are toasted first to increase their flavor.

EGGS
Use large eggs. Some recipes, notably those for some meringues that ar enot subsequently baked, call for egg whites that are just heated, but not completely cooled. If you are concerned about this, substitute pasteurized egg whites, now easily available in the supermarket.

DAIRY PRODUCTS
Butter: Probably the most important ingredient in fine baking, butter needs to be fresh to be good. Unwrap a stick of butter and scratch the surface with the point of a table knife. If the butter is lighter-colored on the insife than the outside, it has oxidized and become stale. Such butter won't impart anything but a stale flavor to whatever you bake with it. Never use so-called European or extra anything butters. If you substitute butter with a higher fat content, you might get a different results, especially in cookie batters and pastry doughs. They have a tendency to spread more during baking and bee very fragil afterward. If you stock up on butter during a sale, store it in the freezer. If you intend to keep it for more than a month or so, wrap the packagaes in plastic wrap and foil to keep them as airtight as possible.

Milk: Use whole milk in your recipes.

Cream: Use a heavy whipping cream with a fat content of 36 percent. If you have 40 percent cream availble, us it; it won't change anything in the recipe.

Evaporated Milk: A canned product meant to be reconstituted before use. Use it as is in some recipes.

Sweetened Condensed Milk: Like evaporated milk, but heavily sweetened and very thick. It is also used to make dulce de leche, the South American milk jam.