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Filé powder is used in Louisiana Creole cuisine in the making of some types of gumbo, a thick Creole soup or stew often served over rice. [1] Several different varieties exist. In New Orleans, what is known as Creole gumbo generally varies from house to house though still retaining its Native American origins.
Whether added to a dessert, soup, or marinade, mace is an indispensable spice that belongs in your pantry. But you might have questions. ... Ground mace is easy to add to cornbread, bisques, and ...
The dry brine will also help keep the meat stay nice and moist. Once it's done resting, cook the chicken however you prefer: sauteeing, braising, baking or grilling all work with this method. And ...
Steak Sauce: "Pound an ounce of black pepper, half an ounce of allspice, an ounce of salt, and an ounce of grated horseradish and shalots. Put these articles to a pint of mushroom ketchup, and let them infuse for a month." Regarding mushroom ketchup, Abbott elsewhere in the book writes: "Syn.: Catchup, catsup, katchup, ketchup.
Tofurkey – faux turkey, a meat substitute in the form of a loaf or casserole of vegetarian protein, usually made from tofu (soybean protein) or seitan (wheat protein) with a stuffing made from grains or bread, flavored with a broth and seasoned with herbs and spices; Cauliflower – coated in flour and baked or fried to imitate chicken wings ...
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."
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In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling. [1] Reduction is performed by simmering or boiling a liquid, such as a stock, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by ...