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Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name ("cioppino"), while others are simply described ("fried fish") or named for particular places ("Cullen skink ...
Potato starch slurry Roux. A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics.
Rub tender whole trout (a substitute for the typical fresh water fish mojarra) with a mix of mustard, Worcestershire sauce, and garlic powder then stuff it with onion slices before cooking in a ...
Deep-fried fish, tofu, and chả giò are commonly eaten in Vietnamese cuisine. [ 46 ] [ 47 ] Deep frying is also used to make several kinds of bánh , including bánh rán (fried rice ball), bánh cam (sesame ball), bánh tiêu (hollow doughnut), bánh rế (sweet potato pancake), bánh chuối chiên (banana fritter), Hồ Tây –style bánh ...
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Baked and steamed breads and cakes can be made using corn, often as a flour. Arepa – Ground maize flatbread; Bollo – Latin-American corn bun; Broa – Type of bread; Cachapa – Corn pancake from Venezuela; Chipa guasu – Paraguayan savory corn cake; Corn cookie – Baked good made from corn, often sweet
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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 ...
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