Items related to Marination: Vinegar, Lemon, Wine, Herb, Soy sauce,...

Marination: Vinegar, Lemon, Wine, Herb, Soy sauce, Spice, Beetroot, Zucchini, Yoghurt, Ceviche - Softcover

 
9786130606589: Marination: Vinegar, Lemon, Wine, Herb, Soy sauce, Spice, Beetroot, Zucchini, Yoghurt, Ceviche
Softcover
ISBN 10: 6130606583 ISBN 13: 9786130606589
Publisher: Alphascript Publishing, 2010

Synopsis

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade' can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat or harder vegetables such as beetroot, eggplant, and zucchini. The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with yoghurt and spices.

"synopsis" may belong to another edition of this title.

Reseña del editor

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Marination, also known as marinading, is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origins of the word allude to the use of brine (aqua marina) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the 'marinade' can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat or harder vegetables such as beetroot, eggplant, and zucchini. The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with yoghurt and spices.

"About this title" may belong to another edition of this title.

Publisher
Alphascript Publishing
Publication date
2010
Language
English
ISBN 10 
6130606583
ISBN 13 
9786130606589
Binding
Tapa blanda
Number of pages
84
Editor
Miller Frederic P., Vandome Agnes F., McBrewster John