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  2. Geng (dish) - Wikipedia

    en.wikipedia.org/wiki/Geng_(dish)

    Gēng (Chinese: 羹; pinyin: gēng; Wade–Giles: keng 1; Pe̍h-ōe-jī: keⁿ / kiⁿ) is type of thick or clear soup found in Chinese cuisine. Its thickening agent is usually starch which makes the soup translucent and smooth. Many soups can be cooked in this way, such as expensive shark fin soup, Madame Song's fish soup (宋嫂魚羹), and ...

  3. List of soups - Wikipedia

    en.wikipedia.org/wiki/List_of_soups

    Bacon, vegetables, and a thickening agent. Pictured is celery and bacon soup. Bak kut teh: Indonesia, Malaysia [10] and Singapore: Herbal Consists of meaty pork ribs simmered in a complex broth of herbs and spices (including star anise, cinnamon, cloves, dang gui, fennel seeds and garlic) for hours. [11] Bakso: Indonesia: Meatballs soup

  4. Thickening agent - Wikipedia

    en.wikipedia.org/wiki/Thickening_agent

    Potato starch slurry Roux. A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.

  5. Corn starch - Wikipedia

    en.wikipedia.org/wiki/Corn_starch

    Corn starch is the preferred anti-stick agent on medical products made from natural latex, including condoms, diaphragms, and medical gloves. [ 15 ] [ 16 ] Corn starch has properties enabling supply of glucose to maintain blood sugar levels for people with glycogen storage disease . [ 17 ]

  6. Burgoo - Wikipedia

    en.wikipedia.org/wiki/Burgoo

    In addition, soup bone stocks can be added for taste and thickening. The ingredients are combined in order of cooking time required, with meat first, vegetables next, and thickening agents as necessary. A spoon can reportedly stand up in a good burgoo. Cider vinegar, hot sauce, Worcestershire sauce, or chili powder are common condiments.

  7. Cantonese seafood soup - Wikipedia

    en.wikipedia.org/wiki/Cantonese_seafood_soup

    The soup is generally thick with a very smooth texture, due to the use of starch as a thickening agent. It is usually whitish and a little transparent. The name of the dish describes it as a " gung " ( 羹 ) rather than the standard Chinese term for soup (tang, 汤); this reflects its southern Chinese origin.

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  9. Category:Edible thickening agents - Wikipedia

    en.wikipedia.org/wiki/Category:Edible_thickening...

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