18+ Foods that start with V [ Huge List ] 2021
Perhaps you have ever tasted foods starting with V and you are wondering if there are any other foods that start with V. If there are really such foods, what can be their names?
So guys, good news for you because I have added 18+ such foods that start with V in this post today.
With which you will be able to know which U foods are there, which you must definitely test.
So let’s start without any delay, know which are the 18+ foods that start with V.
18+ Foods that Start with V
You may be aware of the foods that start with V shared in today’s post, but there are some foods in this list that are going to be completely new for you. And after reading about them, you will definitely consider trying them.
Foods that Start with V #1. Veal
Veal is that the meat from a calf or young beef animal. A veal calf is raised until about 16 to 18 weeks old, weighing up to 450 pounds.
Male dairy calves are employed in the veal industry. Dairy cows must give birth to continue producing milk, but male dairy calves are of little or no value to the dairyman. a tiny low percentage is raised to maturity and used for breeding.
Foods that Start with V #2. Vla
Vla may be a pudding-type dessert cream extremely popular in Belgium and also the Netherlands, which consists of eggs, milk, sugar and an aroma, usually vanilla.
Its texture is thicker than that of custard but pastry cream (crème pâtissière). Nicknamed “Dutch custard”, vla is mostly eaten cold. The locals sometimes serve it with topping.
Several pastry recipes use vla as a layer for cakes. as an example, Dutch grandmothers’ cakes are often covered with a skinny layer of this cream as a topping.
Traditionally, the first vla recipe mentioned the presence of eggs. However, nowadays, some industrial producers use cornstarch instead of eggs to thicken the cream.
Foods that Start with V #3. Verjuice
Verjuice is that the acidic juice extracted from large unripened grapes; it’s yeast-free and unfermented. it’s a tart alternative to vinegar and juice but features a slightly sweeter and more delicate green aroma.
Primarily grapes are used but Verjuice is made of crab apples, unripe plums or gooseberries. Sometimes lemon, sorrel juice, herbs or spices are added to alter the flavour.
It has a lightweight acidity and is employed in situ of vinegar or lemon as a fragile flavouring for several dishes. within the Middle Ages, sour flavourings like verjuice and vinegar were used an excellent deal in cooking, before citrus were commonly available.
Over the centuries it’s been used as a sauce ingredient, a condiment and is deglazing. in keeping with the Larousse Gastronomique, it’s been said, that the word verjus meant mayonnaise or green sauce and was sold within the streets of Paris!
Foods that Start with V #4. Vinegar
The word “vinegar” comes from the French words vin and aigre, which translate to “sour wine.” That’s a reasonably exact description if you’ve always tasted or maybe taken a whiff of vinegar.
Vinegar could be a fermented liquid composed of ethanoic acid and water, made up of almost any carbohydrate source which will undergo fermentation. The common sources are grapes and apples.
But you’ll also find malt vinegar made up of malted oats or barley, white vinegar made up of industrial fermentation alcohol (the grain that’s used is often corn,
so go organic if you would like to steer afar from GMOs), and you’ll be able to also find vinegar made up of fruit, rice, or beer.
The yeast within the carbohydrate ferments the natural food sugars to alcohol.
And then, ethanoic acid bacteria — Acetobacter — converts that alcohol to carboxylic acid.
The fermentation procedure can either be fast or slow. For quick methods, oxidation of the fluid occurs with agitation.
and also the bacteria culture is submerged into it. Traditional wine vinegar typically uses a slow method.
and also the fermentation procedure can take weeks to months. Over this prolonged period, a non-toxic slime made from yeast and carboxylic acid bacteria (called Mother of Vinegar) arises.
differing types of vinegar ferment for various lengths of your time, which determines their flavour.
At the acute end, some balsamic vinegar can ferment for up to 25 years and value quite many fine wines.
Foods that Start with V #5. Vodka
Vodka may be a distilled beverage that will be made of any starch or sugar-rich fermentable agricultural material.
Traditionally made up of potatoes, most vodka today is produced from grains like sorghum, corn, rye or wheat and molasses.
Because of its distillation process, vodka tends to possess little-to-no flavour but it can have varying characteristics betting on the various methods and ingredients used leading to a spread of tastes and textures.
Vodka production in its earliest form dates back to the 14th century, primarily in Poland and Russia, the house of recent day vodka.
Initially used as a medicinal remedy, vodka as a drink slowly increased in popularity and thru advances in distillation and distribution, it eventually reached the mass market, becoming the national drink of choice in both countries.
Foods that Start with V #6. Vinaigrette
Whether you’re packing your lunch for the workday or whipping up something quick for dinner, a salad may be a staple dish you’ll be able to create in many alternative ways.
With a base of lettuce leaves or other greens, you’ll be able to slice or hack almost any reasonably veggies and make a salad supported by any variety of cuisine.
With a range of salads also comes a spread within the dressing you place thereon salad as a final touch.
The dressing is vital. It’s the flavour that blends all the ingredients together in one harmonious bite.
When you look to shop for some salad dressings within the store, you may just be overwhelmed by the plethora of prepacked options like ranch, french, Italian, poppyseed and plenty of more. Often, these bottles are full of preservatives, grams of fat and plenty of sugar.
If you’re wanting a salad to be a healthy meal option, know you don’t have to accept those store-bought dressings for your fresh salad.
The vinaigrette could be a dressing fabricated from two main ingredients that instantly amps up the flavour of your salad.
With just extra virgin vegetable oil (EVOO) and balsamic vinegar, you’ll be able to transform that bowl of veggies into a savoury dish.
And after you make a vinaigrette yourself, you’re answerable of the flavour.
Making your own vinaigrette release new opportunities to undertake new flavour combinations and find the precise taste you wish to pair together with your salads (and other dishes, as well!) Here, we share five tips that you just should know to form your perfect vinaigrette.
Foods that Start with V #7. Vatapa
This is an Afro-Brazilian creamy seafood dish made of shrimp, coconut milk or water, bread, peanuts and oil.
Alternative meat options include tuna, cod or chicken. it’s most frequently served with rice and garnished with coriander.
Foods that Start with V #8. Velouté sauce
French cuisine—béchamel, Espagnole, hollandaise, and tomato are the opposite four.
this implies velouté could be a place to begin from which a variety of sauces is made.
It’s a variety of sort of a blank picture book that you simply can colourise any way you select.
this does not mean that a velouté isn’t delicious in itself, but that its flavour is enhanced and amplified by adding other ingredients.
Knowing the way to make an honest velouté is vital to saucing endless dishes.
Our easy recipe will offer you the keys to expand and experiment with this base sauce, and find which herbs, finishing touches, or additions you prefer best.
From velouté, you’ll obtain sauce finished with eggs and cream, and therefore the famous suprême sauce finished with cream, butter, and juice.
Many other creamy sauces come from velouté, and that they have varied additions: herbs, wine, shallots, or meat drippings, like gravy.
Like béchamel, velouté is taken into account a bechamel sauce, and both are thickened with roux, a combination of butter and flour.
Whereas béchamel has milk as its base, velouté is formed with stock. Since there are three kinds of white stock—chicken, veal, and fish—there are likewise three varieties of velouté, but chicken is that the commonest.
Velouté is often served alongside chicken or fish; the fish velouté is equally flavorful, and clearly made with fish stock, whereas veal velouté is formed with veal stock.
Foods that Start with V #9. Voatsiperifery
Voatsiperifery Black Pepper is one of the foremost consumed forms of black pepper within the world.
« Voa » means grain and « Tsiperifery » is that the name of a plant. Tsiperifery belongs to the piper barebones family. These are tailed grains that aren’t any bigger than a pinhead.
Foods that Start with V #10. Venison
Generally pertaining to the meat from deer, venison gained more widespread acceptance among American diners with the increase of economic ranching.
Pasture-raised venison doesn’t have the “gaminess” often related to hunted deer, and it’s found its way onto restaurant menus across the country, raising awareness of its culinary appeal.
With small, thin muscle fibres, deer meat stays hard but reasonably tender, with a smooth texture.
Foods that Start with V #11. Vada Pav
Vada Pav is the most popular and accessible food in the Indian state of Maharashtra.
In a way, it is the Indian version of the burger in which the vada is served hot with chutney or chilli, placed in the centre of a pav bun.
Vada is made by layering gram flour over mashed potatoes (“batata” in Marathi) and fried.
Although it is basically suitable to be eaten as breakfast, it is eaten throughout the day.
Foods that Start with V #12. Vanilla Beans
There are over 110 types of vanilla orchids. Only one, vanilla orchid, produces the fruit liable for 99% of economic vanilla.
Another genus, the Vanilla tahitensis is enlarged in Tahiti. Its fruit includes a more pronounced aroma, but debatably less flavour.
to supply the fruit, the orchid flowers are hand-pollinated at a particular time of the day when the flowers are open during a brief flowering period.
The fruit isn’t permitted to fully ripen since this may cause the beans to separate and lose their commercial value.
Hand-harvesting occurs four to 6 months after the fruit appears on the vines. Once harvested, the green beans undergo a treatment process that lasts another six months.
Some areas produce beans with higher vanillin content, which is chargeable for the flavour and aroma.
The resulting dark brown flavouring is sometimes 7 to 9 inches long, weighs about 5 grams and yields about 1/2 teaspoon of seeds.
Foods that Start with V #13. Vegetable oil
Vegetable oil is oil that’s extracted from various varieties of fruits, seeds, grains, and nuts (all considered vegetables for this purpose).
The foremost popular oils are made up of canola, coconut, corn, cottonseed, olive, palm, palm kernel, peanut, safflower, soybean, and sunflower. edible fat is employed to feature flavour, assist with texture, and cook food.
Foods that Start with V #14. Vegemite
Vegemite could be a dark brown savoury spread invented in Australia in 1922. Most Aussies adore it, making it an iconic Australian food, but the taste is polarizing to those unfamiliar.
The thick paste is formed from yeast extract flavoured with vegetables and spices. It’s practically fat-free, sugar-free, and vegetarian, but it’s not gluten-free.
Foods that Start with V #15. Voa Vanga Fruit
Vangueria madagascariensis, commonly known by the names Spanish-tamarind, tamarind-of-the-Indies, or Voa vanga, may be a species of seed plant within the family Rubiaceae native to the African continent having green groceries.
it’s the kind species of the Vangueria and was described in 1791 by Johann Friedrich Gmelin.
Foods that Start with V #16. Vermouth
Vermouth could be a vino that’s flavoured with a range of herbs and spices.
it’s traditionally made in two major styles: dry (white) vermouth and sweet (red) vermouth.
French vermouth, originating in France, is famously accustomed make martinis and is dry and floral.
Italian vermouth usually comes from Italy, is sweet, spiced, and herbal, and is employed in cocktails like Manhattans and negronis.
Dry and sweet vermouths also are enjoyed as an aperitif. Since vermouth could be a vino, it’s slightly high in alcohol compared to non-fortified wine.
Foods that start with v #17. Vichyssoise
Vichyssoise maybe a cream soup we all know, and doubtless, we’ve got tasted a minimum of once in our life.
But, its popularity is its strength and its weakness all at the identical time. Honestly, if your experience is restricted to canned Vichyssoise,
it is time to organize the authentic Vichyssoise: it is simple to form and delicious!
Foods that start with v #18. Victoria Plums
The plum is out and away from the foremost popular plum variety within the UK.
it’s also probably the foremost popular flowering tree of any species sold in UK garden centres,
being self-fertile and well-known for heavy crops of very attractive fruit with a beautiful red-plum colour.
English gardeners desperate to grow a fruit tree tend to appear no further and with good reason.
As the name suggests, Victoria dates from the Victorian era but not much is understood about its origins.
it had been introduced within the 1840s and rapidly became a well-liked garden and commercial variety – a foothold it’s maintained ever since.
Foods that start with v #19. Vindaloo
Vindaloo is one of every of the foremost widely-used recipes in Indian culture! It may be made with meat or vegetarian,
so you’ll be able to switch up the ingredients by looking at your dietary needs.
It’s an ideal meal for busy families or to place on after you have dinner guests.
I think you now know 18+ foods that start with V. Although the list of foods starting with V does not end here, there are many other foods that start with U. And I promise you that soon we are going to enlarge this list further.
If there is any food item in your mind that starts with V, please share it with us in the comment box below. We will try hard to add it to this list soon.
Thanks for reading 🙂