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Cooking base, sometimes called soup base, is a concentrated flavoring compound used in place of stock for the creation of soups, sauces, and gravies. [1] Since it can be purchased rather than prepared fresh, it is commonly used in restaurants where cost is a more important factor than achieving haute cuisine . [ 1 ]
Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods ...
The Kroger Company, or simply Kroger, is an American retail company that operates (either directly or through its subsidiaries [5] ...
Food 4 Less grocery store in Hollywood, California. (Closed in May 2021) [3] Food 4 Less is the name of several grocery store chains, the largest of which is currently owned by Kroger. [4]
Broth prepared from meat and vegetables Beef broth being cooked Broth , also known as bouillon ( French pronunciation: [bu.jɔ̃] ), [ 1 ] [ 2 ] is a savory liquid made of water in which meat , fish , or vegetables have been simmered for a short period of time.
Lean finely textured beef in its finished form, from an ABC News report about the product. Lean finely textured beef (LFTB [1])—also called finely textured beef, [2] boneless lean beef trimmings (BLBT [3]), and colloquially known as pink slime—is a meat by-product used as a food additive to ground beef and beef-based processed meats, as a filler, or to reduce the overall fat content of ...
The yellow kroeungs are used often in common everyday dishes, a primary example being the ubiquitous samlor machu kroeung, a stew made with a yellow kroeung base that becomes greenish when cooked, fatty pieces of pork (usually ribs), tralach (wintermelon), papaya or tamarind for sourness and trakuon (waterspinach).
A 17th-century recipe for croquettes (croquets) by François Massialot binds a filling of meat, truffles, marrow, bread crumbs, and cheese with egg, then breads and fries them in lard. They may be as large as an egg or as small as a walnut, and can be served as an hors-d'œuvre or as a garnish. [10] They are mentioned in a 1706 English dictionary.