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Savlon is a brand of antibacterial personal care products with the active ingredients of cetrimide and chlorhexidine gluconate. [1] Commonly sold as a cream , the product range also includes antiseptic sprays, sticking plasters and other antiseptic products.
Thousands of animal bones and sea shells were found in this section, including Lithic, antler, and bone artefacts. [6] Three stone structures, likely indicative of residential use, were discovered. [ 1 ] [ 4 ] In a pre-Magdalenian context 27 hand stencils in red, red dots, and simple animal paintings in red were found throughout the Lower Gallery.
The ćevapi are made with a combination of beef, veal, mutton, and lamb, with the addition of salt, pepper, and a bit of baking soda. When grilled, the meat is often brushed with a clear broth that was prepared with beef bones and mutton. Tuzlanski ćevapi comes from Tuzla. The small meat logs are usually made with a combination of ground ...
The Beef Bones Regulations 1997 was a statutory instrument of the British government that limited the sale of beef on the bone. The regulations were implemented as a response to the United Kingdom BSE outbreak (mad cow disease) over fears that variant Creutzfeldt–Jakob disease in humans might be caused by the consumption of dorsal root ...
Beef bone marrow is also a main ingredient in the Italian dish ossobuco (braised veal shanks); the shanks are cross-cut and served bone-in, with the marrow still inside the bone. Beef marrow bones are often included in the French pot-au-feu broth, the cooked marrow being traditionally eaten on toasted bread with sprinkled coarse sea salt. [6]
Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingredient, especially with chicken stock. Meat cuts with a large amount of connective tissue, such as shoulder cuts, are also used.
A thick slice of beef tenderloin A section of braised tenderloin of beef that has been seared in a heavy skillet on all 4 sides until lightly browned, about 3 to 4 minutes each. As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. [2]
Gomguk (Korean: 곰국), [1] gomtang [2] (곰탕), or beef bone soup [2] refers to a soup in Korean cuisine made with various beef parts such as ribs, oxtail, brisket, ox's head or ox bones by slow simmering on a low flame. [3] The broth tends to have a milky color with a rich and hearty taste. [4]