Letter W

WAGOTINE:
(ref nec) The Wagotine d'Uckange is a pastry specialty from the town of Uckange in Moselle, whose original recipe was developed by the Godet-Wagonnet company. Its size and appearance are reminiscent of the mine carts once used in iron and coal mines. These are small nougatine carts filled with Lorraine specialties, such as marzipan mirabelle plums, liqueur-soaked thistles, or chocolate.

WAGYU:
(ref nec) Refers to several breeds of Japanese cattle. The term results from the combination of two words: wu "Japan" and gyu "beef." These animals are intensively fattened to develop muscle mass. Several bloodlines are responsible for the name: Tajiri Fujiyoshi, Tottori. The herd consists of four types of cattle: kuroje washu (black-coated), akage washu (red-coated), nihon tankaku (small-horned), and mukaku washu (hornless). Kuroje washu represent 95% of the herd, including Kobe beef.

WATERZOI or WATERZOOÏ:
(French Dictionary) A stew of white meat or fish, accompanied by vegetables and a sauce made from stock thickened with cream. Waterzoí is a Flemish specialty.
19th ^century  . Borrowed from the Flemish word waterzootje, with the same meaning, itself composed of water, "water," and zootje, "boiling."

WAUFRIER
(boulangerie.net) waffle shop

WASABI:
(French dictionary) A cruciferous plant related to horseradish, which grows in Japan; by metonymy, a light green condiment with a very pungent taste, obtained by grating the rhizome of this plant.
(ref nec) Wasabi, literally "mountain hollyhock," or Eutrema japonicum, is a species of plant in the genus Eutrema (or Wasabia) found in Asia. It belongs to the Brassicaceae family, like mustard and horseradish, and its stem is used in paste form as a condiment in Japanese cuisine. The other varieties of Eutrema japonicum, the most widespread on the market, are E. japonicum (daruma) and E. japonicum (mazuma). By extension, the term wasabi in French refers to both the plant and the condiment.

WELSH RAREBIT:
(ref nec) Of Welsh origin. A mixture of melted Chester or Cheddar cheese and reduced beer, placed in an egg dish or on a thick, hollowed-out slice of bread, then baked until golden brown.

WINCHESTER: 
(ISO) Cylindrical bottle with shoulder rim.

WÖHLER:
(H. This) Dish named after the German chemist Friedrich Wöhler (1800-1882), who was the first to synthesize an organic compound. His name has been given to sauces made with total phenolic compounds extracted from grapes or wine. For a recipe: boil together water, phenolic compounds, tartaric acid, glucose, salt, gelatin, and oil.

WOK:
(French dictionary) Large pan with high sides and a domed bottom, used, particularly in Asian cuisine, to sear food over high heat.

WONTON: 
(History of Chinese Cuisine) A type of Chinese dumpling (meaning "swallowed cloud" in Cantonese) shaped like a cloud, made from thin dough (flour, water, eggs, salt), filled and sealed with the fingers; the filling is often made with minced pork and shrimp.

WRAP:
(Larousse, 2017) (from English to wrap). Wheat or corn tortilla rolled around hot or cold food (meat, fish, raw vegetables, cooked vegetables, etc.).

WÜRTZ (molecular gastronomy, note-by-note cuisine):
(H. This) gelled mousses obtained by whipping an aqueous solution containing gelatin. The name was given after the Alsatian chemist Charles Adolphe Würtz, founder of the National Agronomic Institute, now AgroParisTech.
Recipe: To 200 g of aqueous solution (orange juice, for example), add 100 g of sugar, and dissolve 5 g of gelatin. Whip by placing the container on ice.