Search results
Results from the WOW.Com Content Network
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. [1] Purées of specific foods are often known by specific names, e.g., apple sauce or hummus. The term is of French origin, where it meant in Old French (13th century ...
Those prepared with puréed carrot may have a thick consistency while also being smooth in texture. [6] The soup's color can vary based upon the coloration of the carrots used. [ 24 ] Young carrots tend to make the soup sweeter and imbue it with a bright orange coloration, while older, larger carrots provide less sweetness and may imbue a ...
Meat paste or Potted meat food product usually produces a homogeneous texture and flavor suitable for a spread. Pâté is finely chopped, finely ground or pureed highly seasoned meat, whether fish, beef, pork, liver, or other organs. [10] Shrimp paste is made from fermented ground shrimp, either from fresh shrimp or dried ones, with the ...
The main concern when canning is anaerobic microorganisms that produce toxins like Clostridium botulinum. Even though the tomato is a high acid food it still falls in the range where this organism can grow and produce toxin pH 4.6–8.5 with an optimum growing temperature between 30 and 40 °C and a maximum temperature of 50 °C.
Poi is a traditional staple food in the Polynesian diet, made from taro.Traditional poi is produced by mashing cooked taro on a wooden pounding board (papa kuʻi ʻai), with a carved pestle (pōhaku kuʻi ʻai) made from basalt, calcite, coral, or wood.
The cell structure of produce breaks down when it freezes — due to water inside the cell walls expanding — which means the texture of frozen and thawed crops won’t match that of fresh ones.
Basic stocks are usually named for the primary meat type. A distinction is usually made between fond blanc, or white stock, made by using raw bones and mirepoix, and fond brun, or brown stock, which gets its color by roasting the bones and mirepoix before boiling; the bones may also be coated in tomato paste before roasting.
Many processed foods contain high amounts of added sugar because it helps preserve the food and may improve qualities like texture, color and, of course, taste.