Search results
Results from the WOW.Com Content Network
As the recipe was kept secret, experiments continued elsewhere, mixing glass materials (fused and ground into a frit) with clay or other substances to give whiteness and a degree of plasticity. Plymouth porcelain , founded in 1748, which moved to Bristol soon after, was the first English factory to make hard-paste.
In Iceland, french fries are served either salted or seasoned with a special blend of spices (including salt, sugar, onion powder, garlic powder, black pepper, MSG, and various other seasonings) marketed as French Fry Mix (kartöflukrydd), and accompanied by cocktail sauce or ketchup. Fries are commonly sold in fast food outlets as a side dish.
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
Mustard containing black or brown mustard seeds, verjus or white wine, plus vinegar, salt, and water, can be called 'Dijon,' explains Brandon Collins, mustard sommelier for Maille, a condiment ...
Clay is a type of fine-grained natural soil material containing clay minerals [1] (hydrous aluminium phyllosilicates, e.g. kaolinite, Al 2 Si 2 O 5 4). Most pure clay minerals are white or light-coloured, but natural clays show a variety of colours from impurities, such as a reddish or brownish colour from small amounts of iron oxide. [2] [3]
Medicinal clay is typically available in health food stores as a dry powder, or in jars in its liquid hydrated state – which is convenient for internal use. For external use, the clay may be added to the bath, or prepared in wet packs or poultices for application to specific parts of the body.
Light (or "white") roux provides little flavor other than a characteristic richness to a dish, and is used in French cooking and some gravies or pastries throughout the world. [ citation needed ] Darker roux is made by browning the flour in oil for a longer time and adds a distinct nutty flavor to a dish.
Blancmange (/ b l ə ˈ m ɒ n ʒ /, [1] from French: blanc-manger [blɑ̃mɑ̃ʒe], lit. ' white eat ') is a sweet dessert popular throughout Europe commonly made with milk or cream and sugar, thickened with rice flour, gelatin, corn starch, or Irish moss [2] (a source of carrageenan), and often flavoured with almonds.