enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Bumbu (seasoning) - Wikipedia

   en.wikipedia.org/wiki/Bumbu_(seasoning)

   Bumbu is the Indonesian word for a blend of spices and for pastes and it commonly appears in the names of spice mixtures, sauces and seasoning pastes. The official Indonesian language dictionary describes bumbu as "various types of herbs and plants that have a pleasant aroma and flavour — such as ginger, turmeric, galangal, nutmeg and pepper — used to enhance the flavour of the food."

3. Seasoning - Wikipedia

   en.wikipedia.org/wiki/Seasoning

   General meaning. Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". However, Larousse Gastronomique states that "to season and to flavor are not the same thing", insisting that seasoning includes a large or small amount of salt being added to a preparation. [1] Salt may be used to draw out water ...

4. Seasoning (cookware) - Wikipedia

   en.wikipedia.org/wiki/Seasoning_(cookware)

   A commercial waffle iron showing its seasoned cooking surface (the dark brown surface coating) Seasoning is the process of coating the surface of cookware with fat which is heated in order to produce a corrosion resistant layer of polymerized fat. [1][2] It is required for raw cast-iron cookware [3] and carbon steel, which otherwise rust ...

5. Shichimi - Wikipedia

   en.wikipedia.org/wiki/Shichimi

   Shichimi. Shichi-mi tōgarashi (七 味 唐辛子, seven-flavor chili pepper), also known as nana-iro tōgarashi (七 色 唐辛子, seven-color chili pepper)[1][2] or simply shichimi, is a common Japanese spice mixture containing seven ingredients. [3] Tōgarashi is the Japanese name for Capsicum annuum peppers, and it is this ingredient that ...

6. Hydrolyzed vegetable protein - Wikipedia

   en.wikipedia.org/wiki/Hydrolyzed_vegetable_protein

   Hydrolyzed vegetable protein (HVP) products are foodstuffs obtained by the hydrolysis of protein, and have a meaty, savory taste similar to bouillon (broth). Regarding the production process, a distinction can be made between acid-hydrolyzed vegetable protein (aHVP), enzymatically produced HVP, and other seasonings, e.g., fermented soy sauce.

7. That Buttermilk In Your Fridge Isn't Actually Buttermilk - AOL

   www.aol.com/lifestyle/buttermilk-fridge-isnt...

   The short answer is no, it doesn't matter. Both sweet cream buttermilk and cultured buttermilk have cultures that give them the acidity necessary for helping leaven baked goods. The main ...