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5. Paella. A popular Spanish dish hailing from the country's region of Valencia, paella has gained international acclaim. The rice-based dish is traditionally cooked in a wide, shallow pan, and ...
Protein: 6 g. This stock is made with the good stuff: organic chicken, vegetables, and spices, without additives or extra salt. With 6 grams of protein and 100 milligrams of sodium per serving ...
Salsa Verde Chicken Tacos. Greg DuPree. Stock a bottle of salsa verde in the pantry for nights when you’re craving tacos. This dish pairs the store-bought condiment with simmered chicken thighs ...
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes – particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor.
Consommé. In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment. [1] Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable; [2] in modern UK English, the stress is on the ...
Meal prep ideas. Make these meal prep components on the weekend so you are prepped for the week ahead: pumpkin puree, marinara sauce, pumpkin pie spice, and applesauce. Chop up all the veggies for ...
Velouté sauce. A velouté sauce (French pronunciation: [vəluˈte]) is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. Velouté is French for ...