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A fullerene is an allotrope of carbon whose molecules consist of carbon atoms connected by single and double bonds so as to form a closed or partially closed mesh, ...
meat ham [2] Enterococcus faecalis: bacterium: soy miso [2] Enterococcus faecalis: bacterium: vegetable pickle [2] Enterococcus faecalis: bacterium: meat sausage: Enterococcus faecalis: bacterium: soy sauce [2] Enterococcus faecium: bacterium: cheese [12] Enterococcus faecium: bacterium: meat ham [2] Enterococcus faecium: bacterium: soy miso [2 ...
Fullerene or C 60 is soccer-ball-shaped or I h with 12 pentagons and 20 hexagons. According to Euler's theorem these 12 pentagons are required for closure of the carbon network consisting of n hexagons and C 60 is the first stable fullerene because it is the smallest possible to obey this rule.
So, what is fish sauce exactly? This popular Asian condiment, made from fermented fish, works as a powerful flavor enhancer that can be used to give a bold umami boost to a variety of dishes.
Mahyawa – a tangy fish sauce made from salted anchovies and ingredients such as fennel seeds, cumin seeds, coriander seeds and mustard seeds.Originally from the southern coastal regions of Iran, it has become a popular food item among Arab states of the Persian Gulf, brought by the migration of the Persian Huwala and Ajam communities to the region.
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. [1] [2]: 234 It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam.
The excess liquids made from the process is also used to make a fish sauce called patís. Also known by other names depending on the ingredients used. [6] Mắm and Mắm nêm: Vietnam: Mắm is fermented with salt similar fish sauce, except that it is not fermented as long, and both the meat and extract are obtained.
The sauce was reformulated in 1981 under a "nine flavours in one" formula, and again changed in 1990 into two "Taikang Yellow" and "Taikang Blue" varieties. [33] [34] As of 2020, only the yellow variety remains available. The Taikang Yellow sauce contains no fish. It is used in Haipai cuisine, especially on pork chops and Shanghainese borscht. [35]