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Herbal remedies are commonly produced through infusions in water or oil. Flavored oils: Plants with desirable flavors may be steeped in an edible oil or vinegar for an extended period; the infused oil or vinegar is often sold still containing the plant and is then used as flavoring. Chilis, lemon, garlic, and many other plants may be used.
Broth, also known as bouillon (French pronunciation:), [1] [2] is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. [ 3 ] [ 4 ] It can be eaten alone, but it is most commonly used to prepare other dishes , such as soups , [ 5 ] gravies , and sauces .
Simple syrup (also known as sugar syrup, or bar syrup) is a basic sugar-and-water syrup. It is used by bartenders as a sweetener to make cocktails, and as a yeast feeding agent in ethanol fermentation. The ratio of sugar to water is 1:1 by volume for normal simple syrup, but can get up to 2:1 for rich simple syrup. [6]
Corn syrup is a food syrup which is made from the starch of corn/maize and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture , add volume, prevent crystallization of sugar, and enhance flavor.
Mizuame (水飴, literally "water candy", also known as millet jelly) is a sweetener from Japan. A clear, thick, sticky liquid, it is made by converting starch to sugars. Mizuame is added to wagashi to give them a sheen, eaten in ways similar to honey, and can be a main ingredient in sweets.
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling or simmering solid ingredients in liquids in a pot until the flavors are extracted, forming a broth .
A tea infuser is a device in which loose, dried tea leaves are placed for steeping or brewing, in a mug or a teapot full of hot water; it is often called a teaball (alternatively tea maker or tea egg). [1] The tea infuser gained popularity in the first half of the 19th century. Tea infusers enable one to easily steep tea from fannings and ...
The most common forms of HFCS used for food and beverage manufacturing contain fructose in either 42% ("HFCS 42") or 55% ("HFCS 55") by dry weight, as described in the U.S. Code of Federal Regulations (21 CFR 184.1866). [5] HFCS 42 (approx. 42% fructose if water were ignored) is used in beverages, processed foods, cereals, and baked goods. [5] [17]