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The most significant import of cooking techniques into India during the last millennium occurred during the Mughal Empire. Dishes such as the pilaf , [ 479 ] developed in the Abbasid caliphate , [ 480 ] and cooking techniques such as the marinating of meat in yogurt, spread into northern India from regions to its northwest. [ 481 ]
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A tuna (pl.: tunas or tuna) is a saltwater fish that belongs to the tribe Thunnini, a subgrouping of the Scombridae family.The Thunnini comprise 15 species across five genera, [2] the sizes of which vary greatly, ranging from the bullet tuna (max length: 50 cm or 1.6 ft, weight: 1.8 kg or 4 lb) up to the Atlantic bluefin tuna (max length: 4.6 m or 15 ft, weight: 684 kg or 1,508 lb), which ...
FISH can also be used to compare the genomes of two biological species, to deduce evolutionary relationships. A similar hybridization technique is called a zoo blot. Bacterial FISH probes are often primers for the 16s rRNA region. FISH is widely used in the field of microbial ecology, to identify microorganisms.
Aquaculture (less commonly spelled aquiculture [1]), also known as aquafarming, is the controlled cultivation ("farming") of aquatic organisms such as fish, crustaceans, mollusks, algae and other organisms of value such as aquatic plants (e.g. lotus).
Indonesian cuisine is a collection of various regional culinary traditions that formed in the archipelagic nation of Indonesia.There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, [1] [2] with more than 1,300 ethnic groups.
Freehand lettering is done without the assistance of tools. To regulate lettering height, commonly 3 mm (1 ⁄ 8-in), guidelines are drawn.Mechanical lettering is done using tools such as lettering guides, templates, or using a small mechanical pantograph referred to by the Keuffel and Esser trademark "Leroy"
Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine , this technique was invented and popularized by chef Paul Prudhomme . [ 1 ] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices , usually some combination of thyme , oregano , chili pepper ...