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Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig , a German 19th-century organic chemist.
Chicken tenders (also known as chicken goujons, tendies, chicken strips, chicken fingers, or chicken fillets) [citation needed] are chicken meat prepared from the pectoralis minor muscles of the bird. [1] [2] These strips of white meat are located on either side of the breastbone, under the breast meat (pectoralis major). [3]
Cooking chicken can make some home cooks squeamish. The nation’s most popular protein has a few qualities that induce anxiety in the kitchen : slimy texture, occasional blood clots, and the ever ...
Rotisserie – meat is skewered on a spit - a long solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or while being roasted in an oven. Smoking – the process of flavoring , cooking , or preserving food by exposing it to the smoke from burning or smoldering plant materials, most often wood .
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
The use of erythorbic acid and sodium erythorbate as a food preservative has increased greatly since the U.S. Food and Drug Administration banned the use of sulfites as preservatives in foods intended to be eaten fresh (such as ingredients for fresh salads) and as food processors have responded to the fact that some people are allergic to sulfites.
Meat slurry is more malleable than dark meats and eases the process of meat distribution as pipelines may be used. Meat slurry is not designed to sell for general consumption; rather, it is used as a meat supplement in food products for humans, such as chicken nuggets, and food for domestic animals. Poultry is a common meat slurry.
However, HCAs also form at lower temperatures when the cooking time is long, as in roasting. HCA concentrations are higher in browned or burned crusts that result from high temperature. [4] The pan drippings and meat bits that remain after meat is fried have high concentrations of HCAs. Beef, chicken and fish have higher concentrations than pork.