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The raising of cattle has also spurred a cheese industry, most of which is still made on ranches and small cooperatives. The main cheese making areas are Ocosingo, Rayón and Pijijiapan. Rounds of white cheese from Ocosingo are popular with gourmets in various parts of Mexico. [1] The colder areas of the state make cured meats. [4]
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Cheesemaking (or caseiculture) is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.
A modern working stirrup on an endurance riding saddle Typical metal stirrup used in English riding. A stirrup is a light frame or ring that holds the foot of a rider, [1] attached to the saddle by a strap, often called a stirrup leather. Stirrups are usually paired and are used to aid in mounting and as a support while using a riding animal ...
Escalope – boneless meat that has been thinned out using a mallet, [12] [13] rolling pin [13] or beaten with the handle of a knife, or merely butterflied. [14] The mallet breaks down the fibers in the meat, making it more tender, while the thinner meat cooks faster with less moisture loss. The meat is then coated and fried. [15]
That's because as the meat cooks, the juices it contains rise to the surface of the meat. Resting allows time for the muscle fibers in the meat to relax and in turn for the juices to redistribute ...
Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products.For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. [1]
How To Make My 5-Ingredient Crab Pasta. For 2 servings as an entrée or 4 as part of a larger meal, you’ll need: 1 medium lemon. 1 tablespoon salt, plus more for seasoning
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