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Place your garlic cloves in a small bowl, then fill it with with hot, just boiled water. After 30 seconds or up to a minute, remove the cloves. The skins should pop off or peel off more easily.
Light soy sauce (生抽) – a lighter-colored salty-flavored sauce used for seasoning; Dark soy sauce (老抽) – a darker-colored sauce used for color; Seasoned soy sauce – usually light soy sauce seasoned with herbs, spices, sugar, or other sauces; Sweet bean sauce (甜面酱) – a thick savory paste; Oyster sauce (蚝油)
Choctaw Native Americans of the American South (Florida, Mississippi, Alabama, Louisiana) were the first to use dried, ground sassafras leaves as a seasoning. [6] The French word filé is the past participle of the verb filer, meaning (among other things) "to turn into threads", "to become ropy".
Traditionally, Kansas City uses a low-and-slow method of smoking the meat in addition to just stewing it in the sauce. It also favors using hickory wood for smoking and continual watering or layering of the sauce while cooking to form a glaze; with burnt ends this step is necessary to create the "bark" or charred outer layer of the brisket.
Fruktsuppe – a soup prepared using fruit as a primary ingredient and may be served warm or cold. [130] Rømmegrøt served with butter. Grøt – a food made by heating or boiling ground, crushed or chopped grains, in milk or water. It is often cooked or served with added flavourings such as sugar, honey or (dried) fruit.
The use of clove for any medicinal purpose has not been approved by the US Food and Drug Administration, and its use may cause adverse effects if taken orally by people with liver disease, blood clotting and immune system disorders, or food allergies. [5] Cloves are used in traditional medicine as an essential oil, which is intended to be an ...
The Boston Cooking School magazine of culinary science and domestic economics. The Boston Cooking-School Cook Book (1896) by Fannie Farmer is a 19th-century general reference cookbook which is still available both in reprint and in updated form. It was particularly notable for a more rigorous approach to recipe writing than had been common up ...
Tomato sauce (sometimes Tomate or Tomat): As well as tomatoes, ingredients typically include carrots, onion, garlic, butter, and flour, plus pork belly and veal broth. Velouté sauce: Light coloured sauce, made by reducing clear stock (made from un-roasted bones) and thickened with a white roux. Velouté is French for "velvety".