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2. List of food preparation utensils - Wikipedia

   en.wikipedia.org/wiki/List_of_food_preparation...

   Used to grate cheeses, spices, citrus and other foods Gravy strainer Gravy separator: A small pouring jug that separates roast meat drippings from melted fat, for making gravy. [2] Honey dipper: Drizzles honey. Ladle: A ladle is a type of serving spoon used for soup, stew, or other foods. Lame: Used to slash the tops of bread loaves in artisan ...

3. Penzeys Spices - Wikipedia

   en.wikipedia.org/wiki/Penzeys_Spices

   Penzeys Spices is a retailer of spices in the United States. It operates retail outlets as well as mail order and online shopping . [ 1 ] The company is headquartered in Wauwatosa, Wisconsin , and had 600,000 catalog customers in 2007.

4. Shake 'N Bake Is Getting Rid Of Plastic Shaker Bags And ... - AOL

   www.aol.com/shake-n-bake-ditching-plastic...

   With plastic shaker bags now a thing of the past, Shake 'N Bake suggests that customers use a reusable container to mix up their favorite recipes. You Might Also Like The 10 Best Kitchen And Home ...

5. Salt and pepper shakers - Wikipedia

   en.wikipedia.org/wiki/Salt_and_pepper_shakers

   Salt and pepper shakers, along with a sugar dispenser Georgian silver pepper shaker, or pepperette, hallmarked London 1803. Salt and pepper shakers or salt and pepper pots, of which the first item can also be called a salt cellar in British English, [1] are condiment dispensers used in European cuisine that are designed to allow diners to distribute grains of edible salt and ground peppercorns.

6. Rungis International Market - Wikipedia

   en.wikipedia.org/wiki/Rungis_International_Market

   The meat sector of the Rungis wholesale market The fresh fish and seafood pavilion in Rungis. The Rungis International Market (French: Marché International de Rungis) is the principal wholesale market of Paris and mainly deals in food and horticultural products.

7. Curing (food preservation) - Wikipedia

   en.wikipedia.org/wiki/Curing_(food_preservation)

   Smoke roasting and hot smoking cook the meat while cold smoking does not. If the meat is cold smoked, it should be dried quickly to limit bacterial growth during the critical period where the meat is not yet dry. This can be achieved, as with jerky, by slicing the meat thinly. The smoking of food directly with wood smoke is known to contaminate ...