Search results
Results from the WOW.Com Content Network
Tomato and basil are a common flavor pairing in some countries. Food pairing (or flavor pairing or food combination) is a method of identifying which foods go well together from a flavor standpoint, often based on individual tastes, popularity, availability of ingredients, and traditional cultural practices.
Food fights may be impromptu examples of rebellion or violence; however, they can also be planned events. In organized food fights, the food "weapons" are usually all of one kind, or of a limited variety (e.g., tomatoes), while in impromptu food fights (for example, in a school cafeteria), any food within reach is used. [1]
Oncom – one of the traditional staple foods of West Java cuisine of Indonesia, there are two types: red oncom and black oncom. Oncom is closely related to tempeh; both are foods fermented using mold. [9] Koya dofu – a freeze-dried tofu that has a taste and texture similar to meat when prepared, common in Buddhist vegetarian cuisine; Tempeh
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 ...
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
À la Maréchale – a method of food preparation in haute cuisine, dishes à la Maréchale are made from tender pieces of meat, such as cutlets, escalopes, supremes, sweetbreads, or fish, which are treated à l'anglais ("English-style"), i.e. coated with eggs and bread crumbs, and sautéed. Meatcake; Menchi-katsu; Mett
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Pages for logged out editors learn more
A small breadcrumbed fried food roll containing, usually as main ingredients, mashed potatoes and/or ground meat (veal, beef, chicken, or turkey), shellfish, fish, cheese, vegetables and mixed with béchamel or brown sauce, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a ...