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The French word for a person who practices charcuterie is charcutier.The etymology of the word is the combination of chair and cuite, or cooked flesh.The Herbsts in Food Lover's Companion say, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also ...
In pharmacology, the fibrates are a class of amphipathic carboxylic acids and esters. They are derivatives of fibric acid (phenoxyisobutyric acid). They are used for a range of metabolic disorders, mainly hypercholesterolemia (high cholesterol ), and are therefore hypolipidemic agents .
Mozzarella – a type of pasta filata. Pasta filata (lit. ' spun paste ') is a technique in the manufacture of a family of Italian cheeses also known in English as stretched-curd, pulled-curd, and plastic-curd cheeses. [1]
Charcuterie boards come in all shapes and sizes, from simple set-ups with salume to meat-and-cheese platters to elaborate spreads with fine and fancy meats, cheeses, and accompaniments.
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [1] Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are some fruit preserves, curry pastes, and nut ...
Charcuterie is cured meat, derived from the French chair, 'flesh', and cuit, 'cooked' and was coined in 15th century France. [ 2 ] [ 3 ] The owners of shops specializing in charcuterie ( charcutiers ) became popular for their detailed preparation of cured meats and helped establish stylized arrangements of food as part of French culinary culture .
Quince cheese; Ssamjang – a Korean sesame- and bean-based paste used as a sauce on meat; Tapenade – made from olives ground with anchovies or capers, spices and olive oil; Tomato paste – made from boiling tomatoes until they form a thick paste which is stored for later use in soups, sauces and stews [7]
It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist. Liebig specialised in chemistry and the classification of food and wrote a paper on how the nutritional value of a meat is lost by