Flavoring Agents: Substances added to foods and medicine to improve the quality of taste.Taste: The ability to detect chemicals through gustatory receptors in the mouth, including those on the TONGUE; the PALATE; the PHARYNX; and the EPIGLOTTIS.Food Preferences: The selection of one food over another.Food Technology: The application of knowledge to the food industry.Saccharin: Flavoring agent and non-nutritive sweetener.Meat: The edible portions of any animal used for food including domestic mammals (the major ones being cattle, swine, and sheep) along with poultry, fish, shellfish, and game.Volatilization: A phase transition from liquid state to gas state, which is affected by Raoult's law. It can be accomplished by fractional distillation.Cheese: A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.Olfactory Perception: The process by which the nature and meaning of olfactory stimuli, such as odors, are recognized and interpreted by the brain.Sweetening Agents: Substances that sweeten food, beverages, medications, etc., such as sugar, saccharine or other low-calorie synthetic products. (From Random House Unabridged Dictionary, 2d ed)United States Department of Agriculture: A cabinet department in the Executive Branch of the United States Government concerned with improving and maintaining farm income and developing and expanding markets for agricultural products. Through inspection and grading services it safeguards and insures standards of quality in food supply and production.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Consumer Satisfaction: Customer satisfaction or dissatisfaction with a benefit or service received.Cooking: The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.Smell: The ability to detect scents or odors, such as the function of OLFACTORY RECEPTOR NEURONS.Odors: The volatile portions of substances perceptible by the sense of smell. (Grant & Hackh's Chemical Dictionary, 5th ed)Volatile Organic Compounds: Organic compounds that have a relatively high VAPOR PRESSURE at room temperature.Fruit: The fleshy or dry ripened ovary of a plant, enclosing the seed or seeds.Monoterpenes: Compounds with a core of 10 carbons generally formed via the mevalonate pathway from the combination of 3,3-dimethylallyl pyrophosphate and isopentenyl pyrophosphate. They are cyclized and oxidized in a variety of ways. Due to the low molecular weight many of them exist in the form of essential oils (OILS, VOLATILE).Perfume: A substance, extract, or preparation for diffusing or imparting an agreeable or attractive smell, especially a fluid containing fragrant natural oils extracted from flowers, woods, etc., or similar synthetic oils. (Random House Unabridged Dictionary, 2d ed)Spices: The dried seeds, bark, root, stems, buds, leaves, or fruit of aromatic plants used to season food.Sucrose: A nonreducing disaccharide composed of GLUCOSE and FRUCTOSE linked via their anomeric carbons. It is obtained commercially from SUGARCANE, sugar beet (BETA VULGARIS), and other plants and used extensively as a food and a sweetener.Sulfur Compounds: Inorganic or organic compounds that contain sulfur as an integral part of the molecule.Sodium Glutamate: One of the FLAVORING AGENTS used to impart a meat-like flavor.Conditioning (Psychology): A general term referring to the learning of some particular response.Protein HydrolysatesCandy: Sweet food products combining cane or beet sugars with other carbohydrates and chocolate, milk, eggs, and various flavorings. In the United States, candy refers to both sugar- and cocoa-based confections and is differentiated from sweetened baked goods; elsewhere the terms sugar confectionary, chocolate confectionary, and flour confectionary (meaning goods such as cakes and pastries) are used.Animal Feed: Foodstuff used especially for domestic and laboratory animals, or livestock.Food Storage: Keeping food for later consumption.Food Additives: Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes ANTIOXIDANTS; FOOD PRESERVATIVES; FOOD COLORING AGENTS; FLAVORING AGENTS; ANTI-INFECTIVE AGENTS (both plain and LOCAL); VEHICLES; EXCIPIENTS and other similarly used substances. Many of the same substances are PHARMACEUTIC AIDS when added to pharmaceuticals rather than to foods.Conditioning, Classical: Learning that takes place when a conditioned stimulus is paired with an unconditioned stimulus.Beer: An alcoholic beverage usually made from malted cereal grain (as barley), flavored with hops, and brewed by slow fermentation.ThiepinsBenzaldehydesChoice Behavior: The act of making a selection among two or more alternatives, usually after a period of deliberation.Meat Products: Articles of food which are derived by a process of manufacture from any portion of carcasses of any animal used for food (e.g., head cheese, sausage, scrapple).Lithium Chloride: A salt of lithium that has been used experimentally as an immunomodulator.Feeding Behavior: Behavioral responses or sequences associated with eating including modes of feeding, rhythmic patterns of eating, and time intervals.Taste Threshold: The minimum concentration at which taste sensitivity to a particular substance or food can be perceived.alpha-Cyclodextrins: Cyclic GLUCANS consisting of six (6) glucopyranose units linked by 1,4-glycosidic bonds.Wine: Fermented juice of fresh grapes or of other fruit or plant products used as a beverage.Dentures: An appliance used as an artificial or prosthetic replacement for missing teeth and adjacent tissues. It does not include CROWNS; DENTAL ABUTMENTS; nor TOOTH, ARTIFICIAL.Intubation, Gastrointestinal: The insertion of a tube into the stomach, intestines, or other portion of the gastrointestinal tract to allow for the passage of food products, etc.Infant Formula: Liquid formulations for the nutrition of infants that can substitute for BREAST MILK.Feeding and Eating Disorders of Childhood: Mental disorders related to feeding and eating usually diagnosed in infancy or early childhood.Esthetics: The branch of philosophy dealing with the nature of the beautiful. It includes beauty, esthetic experience, esthetic judgment, esthetic aspects of medicine, etc.Daucus carota: A plant species of the family APIACEAE that is widely cultivated for the edible yellow-orange root. The plant has finely divided leaves and flat clusters of small white flowers.Oils, Volatile: Oils which evaporate readily. The volatile oils occur in aromatic plants, to which they give odor and other characteristics. Most volatile oils consist of a mixture of two or more TERPENES or of a mixture of an eleoptene (the more volatile constituent of a volatile oil) with a stearopten (the more solid constituent). The synonym essential oils refers to the essence of a plant, as its perfume or scent, and not to its indispensability.Motion Sickness: Disorder caused by motion, as sea sickness, train sickness, car sickness, air sickness, or SPACE MOTION SICKNESS. It may include nausea, vomiting and dizziness.Inosine Monophosphate: Inosine 5'-Monophosphate. A purine nucleotide which has hypoxanthine as the base and one phosphate group esterified to the sugar moiety.Cyclohexenes: Six-carbon alicyclic hydrocarbons which contain one or more double bonds in the ring. The cyclohexadienes are not aromatic, in contrast to BENZOQUINONES which are sometimes called 2,5-cyclohexadiene-1,4-diones.Infant Behavior: Any observable response or action of a neonate or infant up through the age of 23 months.Gas Chromatography-Mass Spectrometry: A microanalytical technique combining mass spectrometry and gas chromatography for the qualitative as well as quantitative determinations of compounds.Beverages: Liquids that are suitable for drinking. (From Merriam Webster Collegiate Dictionary, 10th ed)Raclopride: A substituted benzamide that has antipsychotic properties. It is a dopamine D2 receptor (see RECEPTORS, DOPAMINE D2) antagonist.Vitis: A plant genus in the family VITACEAE, order Rhamnales, subclass Rosidae. It is a woody vine cultivated worldwide. It is best known for grapes, the edible fruit and used to make WINE and raisins.Cattle: Domesticated bovine animals of the genus Bos, usually kept on a farm or ranch and used for the production of meat or dairy products or for heavy labor.Cacao: A tree of the family Sterculiaceae (or Byttneriaceae), usually Theobroma cacao, or its seeds, which after fermentation and roasting, yield cocoa and chocolate.Animal Nutritional Physiological Phenomena: Nutritional physiology of animals.Eating: The consumption of edible substances.Vanilla: A plant genus of the family ORCHIDACEAE that is the source of the familiar flavoring used in foods and medicines (FLAVORING AGENTS).Olfactometry: Procedures for measuring a response to odorants.Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Fructose: A monosaccharide in sweet fruits and honey that is soluble in water, alcohol, or ether. It is used as a preservative and an intravenous infusion in parenteral feeding.Taste Disorders: Conditions characterized by an alteration in gustatory function or perception. Taste disorders are frequently associated with OLFACTION DISORDERS. Additional potential etiologies include METABOLIC DISEASES; DRUG TOXICITY; and taste pathway disorders (e.g., TASTE BUD diseases; FACIAL NERVE DISEASES; GLOSSOPHARYNGEAL NERVE DISEASES; and BRAIN STEM diseases).Terpenes: A class of compounds composed of repeating 5-carbon units of HEMITERPENES.Pentanols: Isomeric forms and derivatives of pentanol (C5H11OH).Gum Arabic: Powdered exudate from various Acacia species, especially A. senegal (Leguminosae). It forms mucilage or syrup in water. Gum arabic is used as a suspending agent, excipient, and emulsifier in foods and pharmaceuticals.Lycopersicon esculentum: A plant species of the family SOLANACEAE, native of South America, widely cultivated for their edible, fleshy, usually red fruit.Food Preservation: Procedures or techniques used to keep food from spoiling.Primary Progressive Nonfluent Aphasia: A form of frontotemporal lobar degeneration and a progressive form of dementia characterized by motor speech impairment and AGRAMMATISM, with relative sparing of single word comprehension and semantic memory.Diacetyl: Carrier of aroma of butter, vinegar, coffee, and other foods.Fish Products: Food products manufactured from fish (e.g., FISH FLOUR, fish meal).Association: A functional relationship between psychological phenomena of such nature that the presence of one tends to evoke the other; also, the process by which such a relationship is established.Diet: Regular course of eating and drinking adopted by a person or animal.Food Packaging: Containers, packaging, and packaging materials for processed and raw foods and beverages. It includes packaging intended to be used for storage and also used for preparation of foods such as microwave food containers versus COOKING AND EATING UTENSILS. Packaging materials may be intended for food contact or designated non-contact, for example, shipping containers. FOOD LABELING is also available.Nutritive Value: An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing.Fermentation: Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.Orthodontic Appliances, Removable: Dental devices such as RETAINERS, ORTHODONTIC used to improve gaps in teeth and structure of the jaws. These devices can be removed and reinserted at will.Random Allocation: A process involving chance used in therapeutic trials or other research endeavor for allocating experimental subjects, human or animal, between treatment and control groups, or among treatment groups. It may also apply to experiments on inanimate objects.Williopsis: A genus of ascomycetous yeast in the family Saccharomycetaceae, order SACCHAROMYCETALES. Many species show mycocinogenic activity against other yeasts.Caproates: Derivatives of caproic acid. Included under this heading are a broad variety of acid forms, salts, esters, and amides that contain a carboxy terminated six carbon aliphatic structure.Sheep: Any of the ruminant mammals with curved horns in the genus Ovis, family Bovidae. They possess lachrymal grooves and interdigital glands, which are absent in GOATS.Chewing Gum: A preparation of chicle, sometimes mixed with other plastic substances, sweetened and flavored. It is masticated usually for pleasure as a candy substitute but it sometimes acts as a vehicle for the administration of medication.Swine: Any of various animals that constitute the family Suidae and comprise stout-bodied, short-legged omnivorous mammals with thick skin, usually covered with coarse bristles, a rather long mobile snout, and small tail. Included are the genera Babyrousa, Phacochoerus (wart hogs), and Sus, the latter containing the domestic pig (see SUS SCROFA).Lactococcus lactis: A non-pathogenic species of LACTOCOCCUS found in DAIRY PRODUCTS and responsible for the souring of MILK and the production of LACTIC ACID.Furans: Compounds with a 5-membered ring of four carbons and an oxygen. They are aromatic heterocycles. The reduced form is tetrahydrofuran.Calcium Chloride: A salt used to replenish calcium levels, as an acid-producing diuretic, and as an antidote for magnesium poisoning.Mineral Oil: A mixture of liquid hydrocarbons obtained from petroleum. It is used as laxative, lubricant, ointment base, and emollient.Dopamine Antagonists: Drugs that bind to but do not activate DOPAMINE RECEPTORS, thereby blocking the actions of dopamine or exogenous agonists. Many drugs used in the treatment of psychotic disorders (ANTIPSYCHOTIC AGENTS) are dopamine antagonists, although their therapeutic effects may be due to long-term adjustments of the brain rather than to the acute effects of blocking dopamine receptors. Dopamine antagonists have been used for several other clinical purposes including as ANTIEMETICS, in the treatment of Tourette syndrome, and for hiccup. Dopamine receptor blockade is associated with NEUROLEPTIC MALIGNANT SYNDROME.Norisoprenoids: Thirteen-carbon butene cyclohexene degradation products formed by the cleavage of CAROTENOIDS. They contribute to the flavor of some FRUIT. Ionone should not be confused with the similarly named ionol.Food: Any substances taken in by the body that provide nourishment.Chromatography, Gas: Fractionation of a vaporized sample as a consequence of partition between a mobile gaseous phase and a stationary phase held in a column. Two types are gas-solid chromatography, where the fixed phase is a solid, and gas-liquid, in which the stationary phase is a nonvolatile liquid supported on an inert solid matrix.Glycyrrhiza: A genus of leguminous herbs or shrubs whose roots yield GLYCYRRHETINIC ACID and its derivative, CARBENOXOLONE.Condiments: Aromatic substances added to food before or after cooking to enhance its flavor. These are usually of vegetable origin.Color: The visually perceived property of objects created by absorption or reflection of specific wavelengths of light.Fats: The glyceryl esters of a fatty acid, or of a mixture of fatty acids. They are generally odorless, colorless, and tasteless if pure, but they may be flavored according to origin. Fats are insoluble in water, soluble in most organic solvents. They occur in animal and vegetable tissue and are generally obtained by boiling or by extraction under pressure. They are important in the diet (DIETARY FATS) as a source of energy. (Grant & Hackh's Chemical Dictionary, 5th ed)Hexobarbital: A barbiturate that is effective as a hypnotic and sedative.Digestive System Physiological Phenomena: Properties and processes of the DIGESTIVE SYSTEM as a whole or of any of its parts.Plant Poisoning: Poisoning by the ingestion of plants or its leaves, berries, roots or stalks. The manifestations in both humans and animals vary in severity from mild to life threatening. In animals, especially domestic animals, it is usually the result of ingesting moldy or fermented forage.Benzazepines: Compounds with BENZENE fused to AZEPINES.Acetoin: A product of fermentation. It is a component of the butanediol cycle in microorganisms. In mammals it is oxidized to carbon dioxide.EstersAvoidance Learning: A response to a cue that is instrumental in avoiding a noxious experience.Learning: Relatively permanent change in behavior that is the result of past experience or practice. The concept includes the acquisition of knowledge.Citric Acid: A key intermediate in metabolism. It is an acid compound found in citrus fruits. The salts of citric acid (citrates) can be used as anticoagulants due to their calcium chelating ability.Prunus: A plant genus in the family ROSACEAE, order Rosales, subclass Rosidae. It is best known as a source of edible fruits such as apricot, plum, peach, cherry, and almond.Conditioning, Operant: Learning situations in which the sequence responses of the subject are instrumental in producing reinforcement. When the correct response occurs, which involves the selection from among a repertoire of responses, the subject is immediately reinforced.Weaning: Permanent deprivation of breast milk and commencement of nourishment with other food. (From Stedman, 25th ed)Drinking Behavior: Behaviors associated with the ingesting of water and other liquids; includes rhythmic patterns of drinking (time intervals - onset and duration), frequency and satiety.Drinking: The consumption of liquids.Trimethylsilyl Compounds: Organic silicon derivatives used to characterize hydroxysteroids, nucleosides, and related compounds. Trimethylsilyl esters of amino acids are used in peptide synthesis.Capsules: Hard or soft soluble containers used for the oral administration of medicine.Shiitake Mushrooms: Mushrooms in the order AGARICALES containing B vitamins, cortinelin, and the polysaccharide LENTINAN.Curcuma: A plant genus of the family ZINGIBERACEAE that contains CURCUMIN and curcuminoids.Onions: Herbaceous biennial plants and their edible bulbs, belonging to the Liliaceae.Deglutition: The act of taking solids and liquids into the GASTROINTESTINAL TRACT through the mouth and throat.Solid Phase Microextraction: A solventless sample preparation method, invented in 1989, that uses a fused silica fiber which is coated with a stationary phase. It is used for sample cleanup before using other analytical methods.Infant Nutritional Physiological Phenomena: Nutritional physiology of children from birth to 2 years of age.Musa: A plant genus of the family Musaceae, order Zingiberales, subclass Zingiberidae, class Liliopsida.Food-Processing Industry: The productive enterprises concerned with food processing.PhiladelphiaBehavior, Animal: The observable response an animal makes to any situation.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Garlic: One of the Liliaceae used as a spice (SPICES) and traditional remedy. It contains alliin lyase and alliin, which is converted by alliin lyase to allicin, the pungent ingredient responsible for the aroma of fresh cut garlic.Food Deprivation: The withholding of food in a structured experimental situation.Consumer Health Information: Information intended for potential users of medical and healthcare services. There is an emphasis on self-care and preventive approaches as well as information for community-wide dissemination and use.Soybeans: An annual legume. The SEEDS of this plant are edible and used to produce a variety of SOY FOODS.Metabolic Engineering: Methods and techniques used to genetically modify cells' biosynthetic product output and develop conditions for growing the cells as BIOREACTORS.Food Labeling: Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.Analysis of Variance: A statistical technique that isolates and assesses the contributions of categorical independent variables to variation in the mean of a continuous dependent variable.Milk: The white liquid secreted by the mammary glands. It contains proteins, sugar, lipids, vitamins, and minerals.Maillard Reaction: One of a group of nonenzymatic reactions in which aldehydes, ketones, or reducing sugars react with amino acids, peptides, or proteins. Food browning reactions, such as those that occur with cooking of meats, and also food deterioration reactions, resulting in decreased nutritional value and color changes, are attributed to this reaction type. The Maillard reaction is studied by scientists in the agriculture, food, nutrition, and carbohydrate chemistry fields.Skatolegamma-Cyclodextrins: Cyclic GLUCANS consisting of eight (8) glucopyranose units linked by 1,4-glycosidic bonds.Menthol: An alcohol produced from mint oils or prepared synthetically.Carbohydrates: The largest class of organic compounds, including STARCH; GLYCOGEN; CELLULOSE; POLYSACCHARIDES; and simple MONOSACCHARIDES. Carbohydrates are composed of carbon, hydrogen, and oxygen in a ratio of Cn(H2O)n.Methylcellulose: Methylester of cellulose. Methylcellulose is used as an emulsifying and suspending agent in cosmetics, pharmaceutics and the chemical industry. It is used therapeutically as a bulk laxative.Aldehydes: Organic compounds containing a carbonyl group in the form -CHO.Alcohols: Alkyl compounds containing a hydroxyl group. They are classified according to relation of the carbon atom: primary alcohols, R-CH2OH; secondary alcohols, R2-CHOH; tertiary alcohols, R3-COH. (From Grant & Hackh's Chemical Dictionary, 5th ed)Industrial Microbiology: The study, utilization, and manipulation of those microorganisms capable of economically producing desirable substances or changes in substances, and the control of undesirable microorganisms.Lavandula: A plant genus of the LAMIACEAE family.Appetite Regulation: Physiologic mechanisms which regulate or control the appetite and food intake.Reinforcement (Psychology): The strengthening of a conditioned response.Microwaves: That portion of the electromagnetic spectrum from the UHF (ultrahigh frequency) radio waves and extending into the INFRARED RAYS frequencies.Digestion: The process of breakdown of food for metabolism and use by the body.Plant Proteins: Proteins found in plants (flowers, herbs, shrubs, trees, etc.). The concept does not include proteins found in vegetables for which VEGETABLE PROTEINS is available.Frontotemporal Lobar Degeneration: Heterogeneous group of neurodegenerative disorders characterized by frontal and temporal lobe atrophy associated with neuronal loss, gliosis, and dementia. Patients exhibit progressive changes in social, behavioral, and/or language function. Multiple subtypes or forms are recognized based on presence or absence of TAU PROTEIN inclusions. FTLD includes three clinical syndromes: FRONTOTEMPORAL DEMENTIA, semantic dementia, and PRIMARY PROGRESSIVE NONFLUENT APHASIA.Time Factors: Elements of limited time intervals, contributing to particular results or situations.Postmortem Changes: Physiological changes that occur in bodies after death.Least-Squares Analysis: A principle of estimation in which the estimates of a set of parameters in a statistical model are those quantities minimizing the sum of squared differences between the observed values of a dependent variable and the values predicted by the model.ChicagoReceptors, Dopamine D1: A subfamily of G-PROTEIN-COUPLED RECEPTORS that bind the neurotransmitter DOPAMINE and modulate its effects. D1-class receptor genes lack INTRONS, and the receptors stimulate ADENYLYL CYCLASES.Powders: Substances made up of an aggregation of small particles, as that obtained by grinding or trituration of a solid drug. In pharmacy it is a form in which substances are administered. (From Dorland, 28th ed)Perception: The process by which the nature and meaning of sensory stimuli are recognized and interpreted.Soy Foods: Foods made from SOYBEANS. Health benefits are ascribed to the high levels of DIETARY PROTEINS and ISOFLAVONES.Dietary Fats: Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados.Mouth: The oval-shaped oral cavity located at the apex of the digestive tract and consisting of two parts: the vestibule and the oral cavity proper.Cyclodextrins: A homologous group of cyclic GLUCANS consisting of alpha-1,4 bound glucose units obtained by the action of cyclodextrin glucanotransferase on starch or similar substrates. The enzyme is produced by certain species of Bacillus. Cyclodextrins form inclusion complexes with a wide variety of substances.Sensation: The process in which specialized SENSORY RECEPTOR CELLS transduce peripheral stimuli (physical or chemical) into NERVE IMPULSES which are then transmitted to the various sensory centers in the CENTRAL NERVOUS SYSTEM.Rats, Sprague-Dawley: A strain of albino rat used widely for experimental purposes because of its calmness and ease of handling. It was developed by the Sprague-Dawley Animal Company.KetonesMuscle, Skeletal: A subtype of striated muscle, attached by TENDONS to the SKELETON. Skeletal muscles are innervated and their movement can be consciously controlled. They are also called voluntary muscles.Carotenoids: The general name for a group of fat-soluble pigments found in green, yellow, and leafy vegetables, and yellow fruits. They are aliphatic hydrocarbons consisting of a polyisoprene backbone.Lipoxygenase: An enzyme of the oxidoreductase class primarily found in PLANTS. It catalyzes reactions between linoleate and other fatty acids and oxygen to form hydroperoxy-fatty acid derivatives.Body Composition: The relative amounts of various components in the body, such as percentage of body fat.Sulfoxides: Organic compounds that have the general formula R-SO-R. They are obtained by oxidation of mercaptans (analogous to the ketones). (From Hackh's Chemical Dictionary, 4th ed)Hydrogen-Ion Concentration: The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH = log 1/2[1/(H+)], where (H+) is the hydrogen ion concentration in gram equivalents per liter of solution. (McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)Intramolecular Lyases: Enzymes of the isomerase class that catalyze reactions in which a group can be regarded as eliminated from one part of a molecule, leaving a double bond, while remaining covalently attached to the molecule. (From Enzyme Nomenclature, 1992) EC 5.5.Cereals: Seeds from grasses (POACEAE) which are important in the diet.Sodium Chloride: A ubiquitous sodium salt that is commonly used to season food.Child Psychology: The study of normal and abnormal behavior of children.Mental Recall: The process whereby a representation of past experience is elicited.Biotechnology: Body of knowledge related to the use of organisms, cells or cell-derived constituents for the purpose of developing products which are technically, scientifically and clinically useful. Alteration of biologic function at the molecular level (i.e., GENETIC ENGINEERING) is a central focus; laboratory methods used include TRANSFECTION and CLONING technologies, sequence and structure analysis algorithms, computer databases, and gene and protein structure function analysis and prediction.Milk, HumanPigmentation: Coloration or discoloration of a part by a pigment.Citrus: A plant genus of the family RUTACEAE. They bear the familiar citrus fruits including oranges, grapefruit, lemons, and limes. There are many hybrids which makes the nomenclature confusing.Plants, Genetically Modified: PLANTS, or their progeny, whose GENOME has been altered by GENETIC ENGINEERING.Animal Husbandry: The science of breeding, feeding and care of domestic animals; includes housing and nutrition.Maternal-Fetal Exchange: Exchange of substances between the maternal blood and the fetal blood at the PLACENTA via PLACENTAL CIRCULATION. The placental barrier excludes microbial or viral transmission.Aphasia, Primary Progressive: A progressive form of dementia characterized by the global loss of language abilities and initial preservation of other cognitive functions. Fluent and nonfluent subtypes have been described. Eventually a pattern of global cognitive dysfunction, similar to ALZHEIMER DISEASE, emerges. Pathologically, there are no Alzheimer or PICK DISEASE like changes, however, spongiform changes of cortical layers II and III are present in the TEMPORAL LOBE and FRONTAL LOBE. (From Brain 1998 Jan;121(Pt 1):115-26)Water: A clear, odorless, tasteless liquid that is essential for most animal and plant life and is an excellent solvent for many substances. The chemical formula is hydrogen oxide (H2O). (McGraw-Hill Dictionary of Scientific and Technical Terms, 4th ed)Acetates: Derivatives of ACETIC ACID. Included under this heading are a broad variety of acid forms, salts, esters, and amides that contain the carboxymethane structure.Metabolic Networks and Pathways: Complex sets of enzymatic reactions connected to each other via their product and substrate metabolites.Receptors, Opioid: Cell membrane proteins that bind opioids and trigger intracellular changes which influence the behavior of cells. The endogenous ligands for opioid receptors in mammals include three families of peptides, the enkephalins, endorphins, and dynorphins. The receptor classes include mu, delta, and kappa receptors. Sigma receptors bind several psychoactive substances, including certain opioids, but their endogenous ligands are not known.Lactose Intolerance: The condition resulting from the absence or deficiency of LACTASE in the MUCOSA cells of the GASTROINTESTINAL TRACT, and the inability to break down LACTOSE in milk for ABSORPTION. Bacterial fermentation of the unabsorbed lactose leads to symptoms that range from a mild indigestion (DYSPEPSIA) to severe DIARRHEA. Lactose intolerance may be an inborn error or acquired.Metabolome: The dynamic collection of metabolites which represent a cell's or organism's net metabolic response to current conditions.Medicago sativa: A plant species of the family FABACEAE widely cultivated for ANIMAL FEED.Cues: Signals for an action; that specific portion of a perceptual field or pattern of stimuli to which a subject has learned to respond.Glucans: Polysaccharides composed of repeating glucose units. They can consist of branched or unbranched chains in any linkages.Ammonia: A colorless alkaline gas. It is formed in the body during decomposition of organic materials during a large number of metabolically important reactions. Note that the aqueous form of ammonia is referred to as AMMONIUM HYDROXIDE.Vegetables: A food group comprised of EDIBLE PLANTS or their parts.Adipose Tissue: Specialized connective tissue composed of fat cells (ADIPOCYTES). It is the site of stored FATS, usually in the form of TRIGLYCERIDES. In mammals, there are two types of adipose tissue, the WHITE FAT and the BROWN FAT. Their relative distributions vary in different species with most adipose tissue being white.Plant Extracts: Concentrated pharmaceutical preparations of plants obtained by removing active constituents with a suitable solvent, which is evaporated away, and adjusting the residue to a prescribed standard.Dose-Response Relationship, Drug: The relationship between the dose of an administered drug and the response of the organism to the drug.Sulfides: Chemical groups containing the covalent sulfur bonds -S-. The sulfur atom can be bound to inorganic or organic moieties.Nerve Fibers, Unmyelinated: A class of nerve fibers as defined by their nerve sheath arrangement. The AXONS of the unmyelinated nerve fibers are small in diameter and usually several are surrounded by a single MYELIN SHEATH. They conduct low-velocity impulses, and represent the majority of peripheral sensory and autonomic fibers, but are also found in the BRAIN and SPINAL CORD.Glucose: A primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state. It is used therapeutically in fluid and nutrient replacement.Viscosity: The resistance that a gaseous or liquid system offers to flow when it is subjected to shear stress. (From McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)Physical Stimulation: Act of eliciting a response from a person or organism through physical contact.Extinction, Psychological: The procedure of presenting the conditioned stimulus without REINFORCEMENT to an organism previously conditioned. It refers also to the diminution of a conditioned response resulting from this procedure.
Most varieties have a distinctive, earthy flavor. Lentils with husks remain whole with moderate cooking; lentils without husks ... The most common preparation method is cooking. The seeds require a cooking time of 10 to 40 minutes, depending on the ... "Cook's Thesaurus: Lentils". Foodsubs.com. Retrieved 15 December 2015.. *^ a b "Production of lentils in 2016; Crops/World ... In western countries, cooked lentils are often used in salads. Lentils are commonly eaten in Ethiopia in a stew-like dish ...
The flavor can also vary seasonally with changes in available forage, often leaving wild turkey meat with a gamier flavor in ... so that fully cooking the dark meat tends to dry out the breast. Brining makes it possible to fully cook the dark meat without ... Wild turkey that has fed predominantly on grass and grain has a milder flavor. Older heritage breeds also differ in flavor. ... Without careful preparation, cooked turkey may end up less moist than other poultry meats, such as chicken or duck. ...
A common cooking oil, also used to make biodiesel Peanut. 4.82. Mild-flavored cooking oil ... Flavor base - oils can also "carry" flavors of other ingredients, since many flavors are due to chemicals that are soluble in ... One of the most widely consumed cooking oils Rapeseed. 18.24. One of the most widely used cooking oils, canola is a variety ( ... Used cooking oils from food manufacturing, however, as well as fresh or unused cooking oil, continue to be used in animal feed. ...
cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised ... Beef can be cooked using the sous-vide method, which cooks the entire steak to the same temperature, but when cooked using a ... The dish is ready when the ingredients are 'just cooked'. Moist heat. Moist heat cooking methods include braising, pot ... Beef can be cooked quickly at the table through several techniques. In hot pot cooking, such as shabu-shabu, very thinly sliced ...
Miso or chicken stock may be used to flavor the broth. Most Japanese electric rice cookers have a specific setting for cooking ... Aranas, Jennifer M. (2006). Tropical Island Cooking: Traditional Recipes, Contemporary Flavors. Periplus Editions (HK) Ltd. p. ... This powder is added to water and cooked. Milk and brown sugar are added to this cooked preparation for taste. Ragi kanji can ... For example, cháo gà is cooked with chicken, garlic, and ginger. The rice porridge is cooked in chicken broth, and when the ...
The Cook's Illustrated Baking Book. America's Test Kitchen. 2013. ISBN 9781936493784. .. *^ In 1803 C. Martrès published a ... Synthetic benzaldehyde is the flavoring agent in imitation almond extract, which is used to flavor cakes and other baked goods. ... Benzaldehyde is commonly employed to confer almond flavor to foods and scented products. It is sometimes used in cosmetics ... It is accepted in the European Union as a flavoring agent. Toxicology studies indicate that it is safe and non-carcinogenic ...
Dominican Republic cuisine
Simply put, it's the layer of burnt hard rice left behind when cooking in a caldero (iron pot). It contains the most flavor. ... A popular staple of the Dominican cuisine is arroz con maiz It combines the sweet flavor of corn with the salty flavor of rice ... Usually cooked with onions, cilantro, culantro, oregano, and sugar. Guisados - Braised meat or fish cooked with sautéed bell ... Concón isn't really something you cook on its own. Instead, it's a byproduct of cooking rice. ...
Most varieties have a distinctive, earthy flavor. Lentils with husk remain whole with moderate cooking; lentils without husk ... The most common preparation method is cooking. The seeds require a cooking time of 10 to 40 minutes, depending on the variety; ... In western countries, cooked lentils are often used in salads. Lentils are commonly eaten in Ethiopia in a stew-like dish ... "Lentils, mature seeds, cooked, boiled, without salt per 100 g". Conde Nast, USDA National Nutrient Database Release SR-21. 2016 ...
Lasekan, OO, Teixeira, JPF,Salva, TJG (2001). Volatile flavor compounds of cooked acha (Digitaria exilis stapf). Food Chemistry ... The crop has very small seeds surrounded by tough kernels so they are ground into a fine powder to be incorporated in cooking.[ ... For that region, Digitaria exilis is vital for food security. Farmers emphasize the crop's cooking ability, growth cycle, ... The crop is an important part of cooking in West Africa. Digitaria exilis is a grain traditionally used for porridges and ...
Cooking also introduces an unpleasant soapy-metallic flavor. The fruit bodies are used as food by the vagrant shrew (Sorex ... It has an unpleasant odor similar to phenol or creosote, and develops a soapy-metallic taste when cooked. Agaricus hondensis ... Some fruit bodies smell of creosote, an odor that becomes even more prevalent if the mushrooms are cooked. ...
The cooking of naem significantly changes its flavor. Naem has been described as "one of the popular meat products of the ... and cooked sea scallops atop crushed garlic. There are many applications of sour pork with different flavors such as phat phet ... It is a fermented food that has a sour flavor. It typically has a short shelf life, and is often eaten in raw form after the ... It is a popular Thai food, and different regions of Thailand have various preferred flavors, including variations of sour and ...
Beecher's Handmade Cheese
Mintz, Eileen (2007-08-09). "'Tastemaker' cooks up Pure Flavor". Mercer Island Reporter. Retrieved 2008-09-13. [dead link] ... "A variation of half a degree [in the pasteurization process] can change the flavor of the cheese," he said. Cheesemakers use ... To ensure a standardized flavor for the finished cheeses, and due to there being insufficient space in their facilities for ... "I've probably tasted 150 different cheeses this year, and I'm convinced that raw milk doesn't create more flavor," he said, ...
The flavor of the meat was enhanced by cooking it in animal fats though this practice was mostly restricted to the wealthy. By ... "Chinese Cooking For Dummies". Retrieved 23 February 2013. Chinese Restaurants Are Adding Herbs for Flavor and Health - The New ... ISBN 978-981-245-330-3 "Regions of Chinese food-styles/flavors of cooking." University of Kansas, Kansas Asia Scholars. ... Waley-Cohen, Joanna (2007). "Celebrated Cooks of China's Past". Flavor & Fortune. 14 (4): 5-7, 24. Archived from the original ...
"Squash provides fantastic fall flavors". Living, Food & Drink: Cooking with Local Chefs. The Bradenton Herald. Crum, Peggy (10 ... However, unlike pastina, the ptitim grains are pre-baked/toasted to give them their chewy texture and nutty flavor. Israel ... "Stocking Your Fridge and Pantry". What Good Cooks Know: 20 Years of Test Kitchen Expertise in One Essential Handbook. America's ... How to Cook Israeli Couscous Israeli Couscous Recipes. ... uniform natural-grain-like shape and its unique nutty flavor. ...
"Sate Maranggi - Purwakarta Beef Satay - Daily Cooking Quest". Daily Cooking Quest. 2015-10-05. Retrieved 2017-10-22.. ... "Unique Flavors of Western Mindanao: Satti". Retrieved 15 January 2015.. *^ "Isaw ng Manok (Grilled Chicken Intestine)". ... "My Cooking Without Borders. Retrieved 15 January 2015.. *^ "Introducing 'sate taichan,' Jakarta's popular spicy satay dish". ... Overseas Pinoy Cooking.Net website accessed on 6 November 2010 *^ "Travel Gastronomy: Satti Ala Zambo ~ Boarding Gate 101". ...
Fish sauce is not only used when cooking the curry as a flavouring and for its salty taste, but it is usually also available at ... "Food Photo: Flavor Packed Thai Dry Curry (Kua Kling)". Thai Street Food, Restaurants, and Recipes - Eating Thai Food. "Spaces ... With many curries, the paste is first stir-fried in cooking oil before other ingredients are added in to the dish. Due to the ... Kaffir lime leaves and krachai are often cooked along with the other ingredients but fresh herbs such as Thai basil are nearly ...
Since that time Dreyer's ice cream has been made with Cook's Vanilla which is produced by Cook Flavoring Company. 2002: In June ... "Ice Cream Wars," Baltimore Business Journal, 28 April 1986, p.1. IceCream.com About Cook Flavoring Company. CooksVanilla.com " ... and Ken Cook, who managed sales and served as president from 1963 to 1977. Cook's vision was to provide American families with ... from a combination of flavors which Edy had previously invented. The chocolate, marshmallow and nut flavor was named Rocky Road ...
... flavor, and color (light-amber). Refined sunflower oil is used for low-to-extremely-high-temperature cooking. As a frying oil, ... Methods for cooking snack foods, such as potato chips or French fries, may use sunflower oil. Extraction of sunflower oil ... The expressed oil is of light amber color with a mild and pleasant flavor; refined oil is pale yellow. Refining losses are low ... Linoleic sunflower oil is a common cooking oil that has high levels of polyunsaturated fat. It is also known for having a clean ...
This adds flavor and keeps the fillet from drying out during the cooking process. ... Traditional cooking calls for the filet mignon to be seared on each side using intense heat for a short time and then ... Bacon is often used in cooking filet mignon because of the low levels of fat found in the cut (see barding), as fillets have ... High heat is the usual method for cooking the filet mignon, either grilling, pan frying, broiling, or roasting. ...
Flavoring - used in the Southern U.S. to flavor collard greens, green beans, black-eyed peas, or cabbage to taste. ... a b Sinclair C, International Dictionary of Food and Cooking, Peter Collin Publishing, 1998 ISBN 0-948549-87-4[page needed] ... Common flavors of fruit vinegar include apple, blackcurrant, raspberry, quince, and tomato. Typically, the flavors of the ... Claiborne, Craig (1961). The New York Times Cook Book. New York: Harper & Brothers. p. 530. ISBN 0-06-010790-1.. ...
It is cooked with evaporated milk to give it richer flavor. Sopas is normally associated with the cold, rainy season in the ... "prolonged cooking of a bone in soup increases the calcium content of the soup when cooked at an acidic, but not at a neutral pH ... Cooking sake, mirin, salt, and vinegar are also used with the soy sauce or miso. The pork equivalent called butajiru is more ... Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root, herbs such ...
In Persian cuisine, they are used to flavor stews and soups. Across the Persian Gulf, they are used cooked with fish, whereas ... Dried limes are strongly flavored. They taste sour and citrusy like a lime but they also taste earthy and somewhat smoky and ... Because they are preserved they also have a slightly bitter, fermented flavor, but the bitter accents are mainly concentrated ... List of dried foods Food portal Mallos, Tess (2007). Middle Eastern Cooking. VT, USA: Periplus Editions. p. 16. ISBN ...
Cuisine of the Sephardic Jews
Martin's Press, New York, 1999, ISBN 0-312-19860-4 Goldstein, Joyce and Da Costa, Beatriz, Sephardic Flavors: Jewish Cooking of ... As cooking on Shabbat is prohibited, Sephardi Jews, like their Ashkenazi counterparts, developed slow-cooked foods that would ... One slow cooked food was Ropa Vieja. The oldest name of the dish is "chamin" (from the Hebrew word "cham," which means "hot"), ... Cooked, stuffed and baked vegetables are central to the cuisine, as are various kinds of beans, chickpeas, lentils and burghul ...
... adds flavor, moisture, texture and color to desserts, may be cooked or uncooked, and is sometimes prepared as a ... Dessert sauce adds flavor, moisture, texture, and color to desserts. It may be cooked or uncooked. Dessert sauce is sometimes ... Drops of lemon flavoring may be added to the sauce as a fire accelerant. Dessert sauces are used on many desserts such as cake ... It is used in various manners to add flavor to and enhance the visual presentation of desserts. In French cuisine, dessert ...
In 2015, she created a frozen yogurt flavor for Pinkberry. She teaches cooking courses. Flour: Spectacular Recipes from ... Chang began her professional cooking career as a garde-manger cook at Boston's Biba restaurant (she was initially hired to run ... As a child, she grew up in Oklahoma and Texas and enjoyed cooking and baking. Her family consumed a diet of "traditional ... followed by stints as the pastry cook at Bentonwood Bakery in Newton, and in 1995, the Pastry Chef at Rialto restaurant in ...
"Heineken phases out original Strongbow Hard Cider recipe with new flavors". bevindustry.com. Retrieved 19 September 2016.. ... Initial strong 'cidery' flavour from the fermented bittersweet juice with a hint of 'appliness' or cooked apple coming from the ... In 2015 in the USA, a variety pack was released, which includes the two existing flavors "Gold Apple" and "Honey & Apple" along ... Strongbow subsequently discontinued the original dry cider Strongbow flavor in the USA. The move to discontinue the ...
It includes vegetables, meat and rice which have been cooked, then rolled in grape leaves and cooked again. ... Baklava (Azerbaijanis, Persians, Turks): A flaky pastry filled with walnuts, almonds or pistachios, and flavored with rosewater ... Falooda dessert (Parsis): A sweet milk drink made from vermicelli and flavored with rose essence ... Dolma (Azerbaijanis): A traditional dish of Azeri people, cooked just before the New Year. ...
FlavoringEdit. Reduction of red wine for a sauce by cooking it on a stovetop. It is called a reduction because the heat boils ... Some flavors may be naturally present in the beverage's raw material. Beer and wine may also be flavored before fermentation, ... "6 Secrets of Cooking with Wine".. *^ Parker, Robert M. (2008). Parker's Wine Buyer's Guide, 7th Edition. Simon and Schuster. p ... and spirits may be flavored before, during, or after distillation. Sometimes flavor is obtained by allowing the beverage to ...
Fish stock (food)
This fish stock should be cooked for 20-25 minutes-cooking any longer spoils the flavour. Concentrated fish stock is called " ... A fish consommé is a type of clear soup made from richly flavored fish stock that has been clarified usually through a fining ... If the cook wants to remove the fat after the stock is finished, it can be cooled in a refrigerator. The fat then floats and ... In Japan, a fish and kelp stock called dashi is made by briefly (3-5 minutes) cooking skipjack tuna (bonito) flakes called ...
Amber malt has a bitter flavor that mellows on aging, and can be quite intensely flavored. In addition to its use in porter, it ... Prior to a brew, rice and maize are cooked to allow the starch to gelatinize and thereby render it convertible. Buckwheat and ... In Germany, beech is often used as the wood for the fire, imparting a strongly smoky flavor to the malt. This malt is then used ... When peat is used in large amounts for beer making, the resulting beer tends to have a very strong earthy and smoky flavor that ...
... which concentrates the flavors of the chicken and vegetables and tenderizes the chicken. It is usually cooked in a pottery ... Chicken is commonly consumed and has a unique flavor due to its lean, low-fat mass in this region. Seafood includes tuna, ... However, newly found weapon and tool fragments (specifically, polished axes cut through shale and remnants of cooking and ... Kedjenou is a dish consisting of chicken and vegetables slow-cooked in a sealed pot with little or no added liquid, ...
A ginger-flavored liqueur called Canton is produced in Jarnac, France. Ginger wine is a ginger-flavored wine produced in the ... It is widely used in cooking and as a main ingredient in traditional medicines. It is consumed as a salad dish called gyin-thot ... Viestad A (2007). Where Flavor Was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route. San Francisco: ... They are often pickled in vinegar or sherry as a snack or cooked as an ingredient in many dishes. They can be steeped in ...
Pruess, Joanna (2006). Tea Cuisine: A New Approach to Flavoring Contemporary and Traditional Dishes. Globe Pequot. ISBN 1-59228 ... "The Cook and the Chef. Episode 36. 29 October 2008. ABC Australia.. ... This requires longer steeping time to extract the key components, and produces a different flavor profile. Cold brews use about ... The loose tea must be individually measured for use, allowing for flexibility and flavor control at the expense of convenience ...
The flavor is more like garlic than chives. Taxonomy. Originally described by Johan Peter Rottler, the species name ... Majupuria, Indra (1993). Joys of Nepalese cooking : a most comprehensive and practical book on Nepalese cookery : 371 easy-to- ... In Nepal, cooks fry a curried vegetable dish of potatoes and A. tuberosum known as dunduko sag. ... Larkcom, Joy; Douglass, Elizabeth (2008). Oriental vegetables : the complete guide for the gardening cook (2nd ed.). New York: ...
The seeds of the pecan are edible, with a rich, buttery flavor. They can be eaten fresh or used in cooking, particularly in ... Pecan wood is used in making furniture and wood flooring, as well as a flavoring fuel for smoking meats, giving grilled ... foods a sweet and nutty flavor stronger than many fruit woods. ...
a b c d e Stobart, T. (1980). The Cook's Encyclopaedia. Macmillan ISBN 0-333-33036-6. ... Flat leaf parsley is similar, but it is easier to cultivate, and some say it has a stronger flavor. Root parsley is very common ... and is said to have a stronger flavor - although this is disputed - while curly leaf parsley is preferred by others ...
... cooked in coconut milk, or steamed. In Christian areas in Eastern Indonesia it is cooked with pork and chile, the sweetness of ... In Chinese cuisine, bitter melon (苦瓜, pinyin: kǔguā, POJ: khó͘-koe) is valued for its bitter flavor, typically in stir-fries ( ... Also commonly seen is kattu pagarkkai, a curry in which bitter melons are stuffed with onions, cooked lentil and grated coconut ... This dish is usually cooked for the Tết holiday, where its "bitter" name is taken as a reminder of the bitter living conditions ...
South Asian Veggie Table - Vegetarian cooking television show. Notes. *^ Edible fungi include some mushrooms and cultured ... might contains small amount of shrimp paste for flavor. Served solely, gudeg can be considered a vegetarian food, since it ... Creole and Southern foods such as hush puppies, okra patties, rice and beans, or sauteed kale or collards, if not cooked with ...
Although it is also known in English as cooked pu'er, the process does not actually employ cooking to imitate the aging process ... Different grades have different flavors; many bricks blend several grades chosen to balance flavors and strength. ... Ripened/cooked pu'er, maocha that has undergone an accelerated fermentation process lasting 45 to 60 days on average. Badly ... Pu'er flavors can change dramatically over the course of the aging process, resulting in a brew tasting strongly earthy but ...
In amounts typically used to flavor foods, such as one teaspoon (1 gram), rosemary provides no nutritional value. ... They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made ... Rosemary leaves are used as a flavoring in foods, such as stuffing and roast lamb, pork, chicken, and turkey. Fresh or dried ... The leaves are used to flavor various foods, such as stuffing and roast meats. ...
Betanin, obtained from the roots, is used industrially as red food colorant, to improve the color and flavor of tomato paste, ... Beetroot can be boiled or steamed, peeled and then eaten warm with or without butter as a delicacy; cooked, pickled, and then ... In Indian cuisine, chopped, cooked, spiced beet is a common side dish. Yellow-coloured beetroots are grown on a very small ...
... roasting Brussels sprouts is a common way to cook them to enhance flavor. Common toppings or additions for Brussels ... slow cooking, or roasting. To ensure even cooking throughout, buds of a similar size are usually chosen. Some cooks make a ... Another way of cooking Brussels sprouts is to sauté them. Brussels sprouts can be pickled as an alternative to cooking them. ... Cooking and preparation. This section needs additional citations for verification. Please help improve this article by ...
Beaglehole JH, Cook JD, Edwards PR (1999). The journals of Captain Cook. Harmondsworth [Eng.]: Penguin. ISBN 978-0-14-043647-1 ... Among foods classified for mandatory fortification with vitamin C were fruit-flavored drinks, mixes, and concentrates, foods ... Animal-sourced foods do not provide much vitamin C, and what there is, is largely destroyed by the heat of cooking. For example ... Another cause of vitamin C being lost from food is leaching, where the water-soluble vitamin dissolves into the cooking water, ...
The heat and smoke cook and flavor the meat before escaping through an exhaust vent at the opposite end of the cooking chamber ... Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering ... Artificial smoke flavoring (such as liquid smoke) can be purchased to mimic smoking's flavor, but not its preservative ... The Cooking Lab. p. 143. ISBN 978-0-9827610-0-7. .. *^ "Curing and Smoking Meats for Home Food Preservation". nchfp.uga.edu. ...
Prior to cooking, the iron atom is in a +2 oxidation state, and bound to a dioxygen molecule (O2), with a red color. As cooking ... a crucial contributor to flavor and texture. ... As meat is cooked, it turns from red to pink to gray to brown ... McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York, New York: Scribner. ISBN 978-0-684- ... juiciness and internal temperature when cooked. The gradations of cooking are most often used in reference to beef (especially ...
Fermentation in food processing
... es are a significant source of umami flavor. The tomato is consumed in diverse ways, raw or cooked, in many dishes, ... It is not recommended to refrigerate them as this can harm the flavor. Tomatoes stored cold tend to lose their flavor ... How To Cook. Cooks Illustrated (1 July 2008). Retrieved on 5 September 2013. ... Ripe tomatoes contain significant umami flavor and they are a key ingredient in pizza, and are commonly used in pasta sauces. [ ...
Exploring the Science of Flavor, Kitchen Mysteries: Revealing the Science of Cooking, Cooking: The Quintessential Art, and ... "Molecular Gastronomy: New Cooking Techniques with Familiar Food Flavors". Chef 2 Chef. Retrieved 2011-03-30.. ... McGee, Harold, The Curious Cook. North Point Press, Berkeley, 1990.. *McGee, Harold, On Food and Cooking: The Science and Lore ... How cooking methods affect the eventual flavor and texture of food ingredients ...
"What's Cooking America. สืบค้นเมื่อ June 27, 2008.. ... What the Spaniards then called "chocolatl" was said to be a beverage consisting of a chocolate base flavored with vanilla and ... The chocolate bars used in the preparation come with granulated sugar mixed in, and sometimes have flavors such as cinnamon, ...
The glucosinolate sinigrin, among others, was shown to be responsible for the bitterness of cooked cauliflower and Brussels ... and impart a characteristic bitter flavor property of cruciferous vegetables. ... Bongoni, R; Verkerk, R; Steenbekkers, B; Dekker, M; Stieger, M (2014). "Evaluation of Different Cooking Conditions on Broccoli ...
Flavors that develop upon cooking : Butter
Cooking · Other molecules · Methyl ketones and lactones are the primary components responsible for the cooked flavor associated ... Scientists believe that the flavor compounds that impart this unique flavor develop during cooking and are comprised of non-fat ... Factors that affect and create butter flavor are not clearly understood. Butter flavor is very complex, and research that has ... Butter also develops specific flavor compounds when it is used in frying applications. The reaction flavors, which are produced ...
Flavored Cooking Oils: It's Not Rocket Science - The New York Times
Flavored oils are invaluable summer ingredients, at home over salads, grilled vegetables, meat or fish. Theyre also among the ... A version of this article appears in print on , on Page D4 of the New York edition with the headline: Flavored Cooking Oil: ... Flavored Cooking Oil: Easier Than It Sounds. By MARK BITTMAN. JUNE 26, 2009. ... Rosemary oil is fantastic brushed on grilled lamb, chicken or full-flavored fish. Two flavors can work together if theyre ...
A Sorely Learned Lesson in Flavor | Cooking Light
Im discovering that cooking and really cultivating flavor aren't mutually exclusive. You can make a whole meal without ... Cooking Light is part of the Allrecipes Food Group. © Copyright 2020 Meredith Corporation. All Rights Reserved. Cooking Light ... A sautéed dice of carrot, celery, and onion is the base for so many dishes, and that flavor will carry through right to the end ... Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together ...
Melissa Kitchens Christmas Cooking Tips... 12/19 by Flavor Living Radio | Food Podcasts
Welcome back our Guest from CNNs Melissa A. Kitchens from Georgia. Need a new dish for Christmas; these are always a hit with everyone that tries these Sit back, relax and have a listen. GotoMeeting Today http://www.flavorliving.com http://www.twitter.com/flavorliving/ http://www.facebook.com/flavorlivingradio
Exotic Flavor in a Flash: Aleppo Pepper - Cooking Light
Cook the Book: 'Little Jars, Big Flavors' | Serious Eats
Big Flavors. Like many newer canning cookbooks, Little Jars, Big Flavors focuses on small-batch preserving (instead of the ... Little Jars, Big Flavors does a great job quelling those anxieties. Between the warm, welcoming tone of the recipes and no- ... Thanks to our friends at Oxmoor House, we have five (5) copies of Little Jars, Big Flavors to give away this week. All you need ... A wonderful new resource for home canners is Southern Living Magazines new cookbook, Little Jars, Big Flavors. Like many newer ...
Special Request: Cajun slaw from Sister Cities is full of spice, flavor | Food and cooking | stltoday.com
A cooks best friend, these aromatic bits of green brighten sauces, bring fresh flavor to soups, stews and stocks, and make ... Quick-cooking polenta cooks in 5 to 7 minutes.). 3. Remove the pot from the heat and fold in the lemon zest, lemon juice and ... Stir in flour and cook for 1 to 2 minutes to cook off the floury taste. A quarter cup at a time at first, slowly stir in cream ... 3. Place beets in the oven and cook for 30 minutes to an hour. The cook time for beets ranges widely depending on size and ...
Calories in Emeril's Canola Cooking Spray, Creamery Butter Flavor - Nutritional Information and Diet Info
Creamery Butter Flavor. Learn about the number of calories and nutritional and diet information for Emerils Canola Cooking ... Spray, Creamery Butter Flavor. This is part of our comprehensive database of 40,000 foods including foods from hundreds of ... Comprehensive nutrition resource for Emerils Canola Cooking Spray, ...
Special Request: Vegan chili at Three Monkeys is full of flavor, deepened with coffee | Food and cooking | stltoday.com
Quick-cooking polenta cooks in 5 to 7 minutes.). 3. Remove the pot from the heat and fold in the lemon zest, lemon juice and ... Cook slowly over low heat until the bacon is done crispy on the outside and chewy on the inside. Drain the fat and place cooked ... Stir in flour and cook for 1 to 2 minutes to cook off the floury taste. A quarter cup at a time at first, slowly stir in cream ... Cook until the onions are translucent. Stir as needed. Add the garlic and cook until the garlic is fragrant, about 1 minute. ...
COOKS ON THE MAP - This Month: Yara Roberts, Boston; Tropical Flavors And Brazilian Flair - The New York Times
... as a cook and cooking teacher. Later, she taught Brazilian cooking in the Caribbean, United States and Europe. A lush and ... COOKS ON THE MAP - This Month: Yara Roberts, Boston; Tropical Flavors And Brazilian Flair. ... Home & Garden,COOKS ON THE MAP - This Month: Yara Roberts, Boston; Tropical Flavors And Brazilian Flair ... Her mother, Belita di Paolo, never cooked until after she was married. My father taught her to cook because he was such a ...
Prepping Tips for Improving Flavor | Cook's Illustrated
... but knowing how to prep ingredients even before you start cooking can make a big difference. ... Americas Test Kitchen Cooks Illustrated Cooks Country Cooking School ATK Shop ATK Kids NewEats Festival ... Americas Test Kitchen Cooks Illustrated Cooking School Cooks Country ATK Shop ATK Kids NewEats Festival ... The guts are where the flavor is; in fact, they contain three times the amount of flavor-enhancing glutamic acid as the flesh. ...
Cooking For Engineers :: View topic - Off-flavors in Roasted Poultry
Cooking For Engineers. Analytical cooking discussed.. FAQ Search Memberlist Usergroups Register Profile Log in to check your ... sure sounds like frozen is the issue - at first I though perhaps the roux was not cooked a bit - it can have a "raw flour" ... Cooking For Engineers Forum Index -> General Food Discussion. All times are GMT. ... I have nearly given up making pan gravy for turkey and chicken because of an unpleasant flavor note -- to me it tastes like ...
Winter Squashes: What are their flavor profiles and uses? (cooking forum at permies)
as they want though of course cooking in the curried milk is the best flavor) --thin with squash (or potato) cooking water if ... When cooked through I puree. This is pure squash with pure flavor. This way I can tell if it is to be eaten without any thing ... Essentially, cook them til the squash is done how you like it, al dente or tender, and dont cook it so long it burns. Here is ... Usually I use sweet grey. Once its cooked, I use it in soups and curries mostly. Sometimes I chop it up raw, cook in a ...
Six ways to cut back on salt - and keep the flavor - when cooking at home | News | messenger-inquirer.com
Six ways to cut back on salt - and keep the flavor - when cooking at home *By Becky Krystal Washington Post jshelton * Author ... A smaller amount of salt applied while cooking will often do more to improve flavor than a larger amount added at the table." ... you can experiment with other flavors. Think citrus juice or zest, vinegar, herbs and spices. Especially at the end of cooking ... The best way to do that is to avoid processed foods and cook your own. Youre much less likely to overdo it on sodium with your ...
Why no yeast aroma or flavor in bread? - Page 3 - Discuss Cooking - Cooking Forums
Quinoa and Vegetable Burgers With Asian Flavors Recipe - NYT Cooking
This vibrant burger is made with both cooked and uncooked vegetables The egg is optional; if you dont use it, be careful when ... Place the cooked quinoa in a large bowl.. *Heat 1 tablespoon of the oil over medium-high heat in a heavy skillet and add the ... Cook, without stirring, for 1 minute, and then stir until the mushrooms are beginning to soften. Add the ginger, garlic and a ... Add the remaining tablespoon of oil to the pan and, working in batches if necessary, cook the patties for 2 minutes on one side ...
How to Cook Okra So It's Not Slimy and All Flavor - One Green PlanetOne Green Planet
With the right prepping and cooking methods, okra is a delicious and healthy veggie that deserves some love. ... 4. Cooking Methods. How you cook the okra is also important. As mentioned, cooking it at high heats helps eliminate a lot of ... How to Cook Okra So Its Not Slimy and All Flavor. 63.2K Views 9 months ago By Food Monster Editorial Team. ... Okra can be cooked whole; just cut or pull off the stems. If you are going to cook them whole, try to buy smaller pods. ...
Cook Flavoring Company
What is special about Cooks pure vanilla extract?. What sets Cooks apart is the expertise of dedicated flavor chemists, a 100 ... Cookbook Vanilla, Pure Vanilla Powder, Pure Almond Powder, Sweet Dough Flavor, Colombian Coffee Flavor, Coconut Flavor. ... Cook Flavoring Company is not responsible or liable for any lost or stolen packages. The packages delivered by USPS or UPS are ... Cook Flavoring Company / R.R. Lochhead Manufacturing Company facilities do not contain any nut or gluten products. We are an ...
Download - The Noma Guide to Fermentation (Foundations of Flavor) : Including Step-by-step Information on Making and Cooking...
Including Step-by-step Information on Making and Cooking With: Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-ferments ... The Noma Guide to Fermentation (Foundations of Flavor) : Including Step-by-step Information on Making and Cooking With: Koji, ... Download - The Noma Guide to Fermentation (Foundations of Flavor) : Including Step-by-step Information on Making and Cooking ... David Zilber , René Redzepi - The Noma Guide to Fermentation (Foundations of Flavor) : Including Step-by-step Information on ...
Do you know of flavors that disappear while cooking and have you developed strategies to retain them? - Home Cooking - Chowhound
... discussion from the Chowhound Home Cooking food community. Join the discussion today. ... Read the Do you know of flavors that disappear while cooking and have you developed strategies to retain them? ... Home Cooking. Do you know of flavors that disappear while cooking and have you developed strategies to retain them?. ... Cooking Light Lightly charring the lemon slices intensifies their flavor and creates a gorgeous look for this delicious chicken ...
lisa is cooking: Asian-Flavored Kale and Cabbage Slaw
Posted by lisa is cooking at Wednesday, June 20, 2012 Labels: carrots, greens, kale, savoy cabbage, sesame oil, slaw, soy sauce ... Asian-Flavored Kale and Napa Cabbage Slaw Recipe reprinted with permission from Wild About Greens. © 2012 by Nava Atlas, ... lisa is cooking. June 24, 2012 at 11:12 AM. Barbara: Sounds like this recipe has a great history! So interesting to hear how ... Or, leave it just as it is for a fresh, crunchy slaw with big flavor from the sesame oil and soy sauce in the dressing.. ...
Resilience and Flavor Mark the 34th Texas Society Chili Cook Off | St. Thomas Source
Thomas Sunday for the 34th Chili Cook Off. The event, hosted ... Resilience and Flavor Mark the 34th Texas Society Chili Cook ... Home News Local news Resilience and Flavor Mark the 34th Texas Society Chili Cook Off ... Chili Cook Off entrants ranged from restaurant owners and staff to individual chefs, all bringing a unique blend of spices and ... Chili lovers flock to Brewers Bay Sunday so sample the offerings at the Texas Society Chili Cook Off.. The air was thick with ...
"Fatty Acids and Minerals Affect the Liver-Like Off-Flavor in Cooked Be" by Blaine E. Jenschke, Jennie M. Hodgen et al.
... of the variation of the liver-like off-flavor intensity ratings in cooked knuckle center steaks. Future studies to manipulate ... the fatty acid and mineral profiles of muscle might prove beneficial in lowering the incidence of the liver-like off-flavor in ... Sixty knuckle centers were obtained from a local harvesting facility to determine factors causing the liver-like off-flavor in ... Fatty Acids and Minerals Affect the Liver-Like Off-Flavor in Cooked Beef ...
US5607715A - Flavored cooking oil having reduced room aroma - Google Patents
The flavored oils consist essentially of an edible oil, a flavoring agent and a polyethylene sorbitan monoester. ... Disclosed are flavored oils for use in deep frying, stir-frying and marinating, which when heated, exhibit reduced aroma. ... basil flavor, thyme flavor, oregano flavor, chile pepper flavor, paprika flavor, onion flavor and mixtures thereof. ... basil flavor, thyme flavor, oregano flavor, chile pepper flavor, paprika flavor, onion flavor and mixtures thereof. ...
flavor - Can I make potatoes sweet by cooking them? - Seasoned Advice
Ive heard that cooking "breaks down" carbohydrates such as starch. I also know that starch is a complex carbohydrate, which is ... Not the answer youre looking for? Browse other questions tagged flavor sugar potatoes starch or ask your own question. ... The way to make potatoes sweet is actually to not cook them right away -- you need to chill them, to give the time for starches ... Potatoes contain a lot of starch, so I was wondering: is there a way of cooking potatoes that will break the starch down and ...
Meet The Manufacturer: #1932: Love Cook Guanmiao Dried Noodles With Shallot Flavor - The Ramen Rater
Love Cook Guanmiao Dried Noodles With Shallot Flavor - The Ramen Rater reviews a Taiwanese instant noodle ... Meet The Manufacturer: #1932: Love Cook Guanmiao Dried Noodles With Shallot Flavor. 1 Reply ... Meet The Manufacturer: Product Samples From Love Cook 2 Meet The Manufacturer: #1933: Love Cook Guanmiao Dried Noodles With ... Meet The Manufacturer: Product Samples From Love Cook 2 Meet The Manufacturer: #1933: Love Cook Guanmiao Dried Noodles With ...
Local hosts show there's more than one way to cook a turkey
Milwaukee-area hosts share just a few ways to cook a turkey. ... From flavored injections to brining, wrapping foil and ... then injects flavorings and cooks it over flavored woods for even more flavor. He buys the injectable marinades and uses a ... Injections for flavor. When Mark Sylvester makes a Thanksgiving meal for the 25 to 30 guests who gather at his Oconto cottage, ... From flavored injections to brining, wrapping foil and preparing turducken from scratch, Milwaukee-area hosts share just a few ...
How to Cook Spoonbill Fish | eHow
Tips for cooking filleted spoonbill fish, covering methods and seasoning ideas. Recommendations for storing raw fish are ... Removing the Fishy Flavor. Before cooking the fish, marinate the spoonbill fillets in buttermilk or milk. This helps remove any ... For dry-heat cooking methods such as grilling or pan-frying, add a small amount of oil to the cooking surface and to the fish ... Cooking Methods. Because of the firm flesh and rich taste, spoonbill fish take well to a range of cooking methods, including ...
Make Your Own Flavored Oils | Food Network Healthy Eats: Recipes, Ideas, and Food News | Food Network
Various types of oil also contain different cell-protecting antioxidants, so its good to use different types when cooking. ... Make Your Own Flavored Oils Infuse your recipes with extra flavor by using oils flavored with garlic, herbs, hot pepper or ... Make Your Own Flavored Oils Instead of forking over tons of cash for fancy oils, make your own custom blends. Jazz up ... Drizzle on the Flavor You can infuse oil with just about anything. Our top picks include fresh or dried herbs, spices, garlic, ...
Charcoal and More | Tag Archives: cooking flavor
Tag Archives: cooking flavor Three Little Pigs BBQ Sauce Review Posted on March 7, 2011. by Mark Posted in BBQ, BBQ Sauce, ... nc cayenne mash cooking flavor courier journal best bbq in Louisville KY experts say charlotte bbq far from flavor hound ... Once thing I couldnt taste before the cooking was the heat. I noticed the Cayenne Mash got turned on during the cooking to add ... This was really nice and I was so inspired by the uncooked flavor of this sauce that I tried a few neat new BBQ-based recipes. ...
Richly flavoredRecipeGarlicFull-flavoredSpiceRecipesButterCream FlavorsOnionOilsVegetableSugarsPralinesSugarPrepOvenBlandBaconVegetarianVeganCompoundsRoastingTemperaturePoultryImpartIntensifyBeansPorkSaucesOreganoEnhances the flavorHeatTexturePastaDishCornstarchSeafoodMealsCitrusFoodsFlavoringsCharcoalColorsEggsFood and CookingChiliDegreesFreshUnpleasant flavor
- I find that store-bought no-salt-added broths often range from bland to downright offensive, whereas you can make a richly flavored option at home from nothing more than vegetable scraps or picked-over bones and carcasses. (messenger-inquirer.com)
- In this quick sauté, vinegar and sugar are caramelized in the skillet, forming a deep, richly flavored base for the sauce. (sacbee.com)
- The online recipe misstated the amount of time the oil should cook after it bubbles and the length of time it is safe to use after being refrigerated. (nytimes.com)
- With these shrimp shells, for instance'' -she pointed to a pot on the back of the little four-burner stove in her tiny kitchen - ''you boil them in water, and whenever you're using water in the recipe, you use this shrimp water instead to give it more flavor. (nytimes.com)
- Recipe adapted by The Washington Post from "Smoke: New Firewood Cooking," by Tim Byres (Rizzoli, $40, 256 pages). (sacbee.com)
- Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. (cookingchanneltv.com)
- Need a healthy drink but tired of water try this healthy recipe for fruit flavored water. (instructables.com)
- Different fruit flavors are added to enhance the taste, as a modern variation to this traditional recipe. (hubpages.com)
- The Moroccan-inspired spice paste in this recipe is crucial to the flavor of the chicken, which is braised in a sweet and spicy slick of onions and tomato. (uexpress.com)
- Two flavors can work together if they're complimentary: think ginger-garlic, rosemary-thyme or bay leaf-peppercorn. (nytimes.com)
- The setting is a sober brownstone in the staid and respectable Back Bay, but the smells emanating from the top-floor apartment are unmistakably tropical: garlic, peppers and onions, and also the flowery fragrance of coconut and a strange, enticing odor that turns out to be palm oil, an essential ingredient in Brazilian cooking. (nytimes.com)
- Chopping garlic and onions causes them to release sharp odors and -flavors that intensify over time, so it's best to cut them at the last minute. (cooksillustrated.com)
- Add the ginger, garlic and a generous pinch of salt and continue to cook for another minute. (nytimes.com)
- If you take a bulb of garlic and bake it in the oven, the regular garlic flavor disappears and a very mild and sweet flavor takes its place. (chowhound.com)
- Okay, admittedly, there is still a slight hint of garlic flavor. (chowhound.com)
- This 'heat kills the flavor of garlic' principle carries over into other things that I cook. (chowhound.com)
- I find that anytime I subject garlic to heat for about five minutes or more (like in a frying pan with oil), I start losing the flavor of the garlic. (chowhound.com)
- There is hardly any garlic flavor left after I simmer the chili an hour or more. (chowhound.com)
- Infuse your recipes with extra flavor by using oils flavored with garlic, herbs, hot pepper or ginger. (foodnetwork.com)
- Lemon, onions and garlic are the staples of the aromatics that help to flavor the whole chicken. (wikihow.com)
- Spanish or Mexican flavors, such as chili pepper, paprika, garlic or cayenne will make the chicken's surface spicy. (wikihow.com)
- In a skillet mix together the garlic, oil, and water and cook on a low flame. (cookingchanneltv.com)
- Volger knows just when to pump up the flavor of a quiet mixture of noodles or grains and vegetables, be it with a spicy Korean fermented chili paste, an Indonesian garlic chili paste, a sweet and spicy Japanese chili-infused oil, a quickly fermented kimchee or pounded ginger pulp. (tampabay.com)
- Yet, while some of the recipes add an intriguing spice or two, the flavor profiles are generally familiar-you won't run into recipes for things like mole-infused zucchini or Cynar artichokes anywhere on these pages. (seriouseats.com)
- What sets Cook's apart is the expertise of dedicated flavor chemists, a 100-year history of innovation and experimentation, and an artist's passion for this exotic spice. (cooksvanilla.com)
- In addition to being used as a flavoring agent and spice, cinnamon is even added to chewing gums due to its mouth refreshing effects and the ability to remove bad mouth odor. (organicfacts.net)
- Find just-for-you recipes, save favorites and more when you customize your Flavor Profile. (mccormick.com)
- Cooks had been developing their own body of practical knowledge for thousands of years, and had plenty of reliable recipes to work with. (npr.org)
- The past Local Flavor winner took top honors for both her Yellow Summer Squash Casserole and Chilly Day Chili recipes, which burst with fresh vegetables from her garden and hearty flavors. (thetimes-tribune.com)
- This book contains 60 vegetarian recipes adapted for the family, divided into chapters based on the time it takes to cook them. (bokus.com)
- Some excellent techniques, and really great recipes that will impress anyone you cook them for. (justthefood.com)
- Methyl ketones and lactones are the primary components responsible for the cooked flavor associated with baked goods made with butter. (webexhibits.org)
- The two compounds also react in a synergistic manner, providing the rich flavor associated with baked goods made with real butter. (webexhibits.org)
- The above compounds, and numerous others, interact to contribute to the unique flavor of fresh, sweet cream butter. (webexhibits.org)
- However, butter also has a variety of flavor compounds which create the developed, baked butter flavor typically associated with croissants, butter cookies and other baked goods using butter. (webexhibits.org)
- Although the compounds that contribute to this unique flavor are not completely understood, it is believed that they are a combination of the flavor compounds developed from browning reactions, which occur both in the dough and in butter. (webexhibits.org)
- Frying mushrooms in butter to bring out their flavor. (webexhibits.org)
- Butter also develops specific flavor compounds when it is used in frying applications. (webexhibits.org)
- The reaction flavors, which are produced in the process, are highly unique to butter. (webexhibits.org)
- Scientists believe that the flavor compounds that impart this unique flavor develop during cooking and are comprised of non-fat components from the serum phase of butter that interact with flavor derivatives of the fat phase. (webexhibits.org)
- Factors that affect and create butter flavor are not clearly understood. (webexhibits.org)
- Butter flavor is very complex, and research that has been published to date only scratches the surface of what is left to learn about this system. (webexhibits.org)
- This is one of the reasons butter s flavor remains irreplaceable. (webexhibits.org)
- As detailed in The Ultimate Cannabutter Experiment , Jeff blanches his buds to remove the chlorophyll that imparts the telltale herbaceous flavor of cannabis, and then he makes his infusions into butter or oils. (hightimes.com)
- I used to think that butter gave the best flavor, but of late I have taken to using olive oil, an unlikely but truly fabulous pairing. (thejoykitchen.com)
- Use it to make flavored frosting or butter cream. (instructables.com)
- Can I make them just using butter cause I don't ever cook or use margarine for my family in cooking. (ambergriscaye.com)
- Butter Brickle was the registered trademark of a toffee ice cream flavoring and of a toffee-centered chocolate-covered candy bar similar to the Heath bar, introduced to the world by the Blackstone Hotel in Omaha, Nebraska in the 1920s. (wikipedia.org)
- Oyster ice cream Peanut butter ice cream Peppermint ice cream Pistachio ice cream, also referred to as pistachio nut ice cream, is an ice cream flavor made with pistachio nuts or flavoring. (wikipedia.org)
- Cook, stirring until onion is soft, about 5 minutes. (allrecipes.com)
- Researchers at Cornell University have found, in preliminary lab studies, that members of the onion family with the strongest flavor - particularly New York Bold, Western Yellow and shallots - are the best varieties for inhibiting the growth of liver and colon cancer cells. (scienceblog.com)
- Shallots and onion varieties with the strongest flavor - Western Yellow, New York Bold and Northern Red - had the highest total antioxidant activity, an indication that they may have a stronger ability to destroy charged molecules called free radicals, an excess of which are thought to increase the risk of disease, particularly cancer, the researcher says. (scienceblog.com)
- Onion varieties with the mildest flavor - Empire Sweet, Western White, Peruvian Sweet, Mexico, Texas 1015, Imperial Valley Sweet and Vidalia - had the lowest total antioxidant activity, Liu says. (scienceblog.com)
- Disclosed are flavored oils for use in deep frying, stir-frying and marinating, which when heated, exhibit reduced aroma. (google.com)
- The flavored oils consist essentially of an edible oil, a flavoring agent and a polyethylene sorbitan monoester. (google.com)
- Although the flavored oils are a convenient means to flavor foods, the flavor imparted by the oils is generally thought to be inferior to that of the fresh flavor. (google.com)
- One of the problems when cooking with flavored oils is that the oils are often heated prior to or during cooking. (google.com)
- The wide range of tolerances or preferences for the aroma generated by flavored oils makes it difficult to include in the oil a level of flavorant needed to impart the desirable level of flavor to the food which is being cooked while not overwhelming the area with the aroma. (google.com)
- Moreover, while these methods work well for some oils, application of these methods to flavored oils would tend to reduce the flavors added to the oil, thus eliminating or greatly reducing the flavor benefit. (google.com)
- To be on the safe side, always store flavored oils in the fridge and use within 10 days (so make small batches). (foodnetwork.com)
- What's your favorite way to use flavored oils? (foodnetwork.com)
- Save some cash by making your own flavored oils at home. (foodnetwork.com)
- A favorite is flavored oils. (chicagotribune.com)
- According to Vongerichten, flavored oils are "nothing new. (chicagotribune.com)
- In his 1990 cookbook, "Simple Cuisine: The Easy, New Approach to Four-Star Cooking" (Prentice Hall), Vongerichten calls his flavored oils "building blocks" with many uses. (chicagotribune.com)
- The methyl ketones and lactones also interact with the flavors developed through the Maillard reactions (browning reactions between sugars and proteins), creating flavor notes traditionally associated with caramels, pralines, and toffee. (webexhibits.org)
- And when we come to your specific example, it is a no: starch doesn't break down into sugars at potato-cooking temperatures. (stackexchange.com)
- So in short: no, cooking does not break starch down into sugars? (stackexchange.com)
- The way to make potatoes sweet is actually to not cook them right away -- you need to chill them, to give the time for starches to convert to sugars. (stackexchange.com)
- You can adapt this tutorial to make other flavored sugars, for example by using vanilla beans or cinnamon. (instructables.com)
- Cooking Light vetted products against nutrition standards, eliminating those that contained artificial trans fats, too much salt, or artificial sugars. (foodprocessing.com)
- Mix the dried zest with the sugar, the longer you wait, the more flavor the sugar will get, now it's just pleasant to the eyes. (instructables.com)
- is there a way to make rum or eggnog flavored sugar? (instructables.com)
- I'm hoping to save them with some flavored sugar dusting or coating. (instructables.com)
- Are there more energy-efficient ways of cooking them other than baking a ton in the oven at once? (permies.com)
- Cooking Bag should not touch oven walls or racks. (mccormick.com)
- To perfectly cook bacon without the mess and cleanup of pan or griddle frying, use the oven. (fredshead.info)
- I preheat so the fish goes into a screaming hot oven and cooks quickly. (food52.com)
- This line-cook trick works almost as well as a thermometer: Pierce the fish with a cake tester, skewer, or paring knife for a few seconds, then touch the metal-cold is not quite ready, warm is good to go, hot is get that fish out of the oven ASAP. (food52.com)
- My preferred method of cooking winter squash, is to cut them in 5/8" thick slices and sautee them in bacon fat or coconut oil. (permies.com)
- Cook the bacon strips over medium heat until the fat is rendered and the strips are crisp, about 10 minutes. (sacbee.com)
- If you need to cook just a few pieces of bacon, try using your George foreman grill. (fredshead.info)
- It cooks bacon perfectly, controls splattering and the grease drips right into the drainage cup. (fredshead.info)
- Stracciatella gelato atop chocolate ice cream Superman ice cream in a cone A vanilla ice cream cone Food portal Lists portal List of dairy products List of desserts List of ice cream brands List of ice cream parlor chains List of soft drink flavors "Who's to blame for bacon ice cream? (wikipedia.org)
- This book is for anyone who is looking for vegetarian cooking inspiration. (bokus.com)
- Join us for a vegetarian edition of What's Cooking , our live online culinary hour with Kim O'Donnel . (washingtonpost.com)
- I'd like to join a vegetarian cooking club, where people get together for dinner and drinks on a rotating basis at members' homes. (washingtonpost.com)
- the blog: Bold Flavored Vegan Cooking by Celine Steen (Plus a Giveaway! (justthefood.com)
- Bold Flavored Vegan Cooking by Celine Steen (Plus a Giveaway! (justthefood.com)
- Squash Blossom Pizza from Bold Flavored Vegan Cooking (page 63) by Celine Steen. (justthefood.com)
- Unique down-home cooking is the theme at Vegan Commissary. (godairyfree.org)
- Roasting cooks out the impurities that can cloud stock and broth. (ehow.com)
- If you are baking/roasting then you do not have to wash or peel - see the options available to you in the beet cooking section below. (vegancoach.com)
- Peanut flavor formation during roasting as affected by atmospheric conditions (R.Y.-Y. Chiou, C-Y. Tseng). (elsevier.com)
- Corrie Cooks comments on the steam release valve, anti-block shields, automatic temperature control, and burn protection. (passionateaboutfood.net)
- This low temperature process preserves the delicate nutrients and flavors found in raw cacao. (amazon.com)
- Cook foods to a safe temperature to kill microorganisms. (diabeticgourmet.com)
- One poster suggested to save the ham 'broth' when cooking Navy Beans & ham hocks to be used in making potatoe soup. (chowhound.com)
- Vanilla beans burst with more than 300 flavor components, which only extract can capture. (cooksvanilla.com)
- Another example is if I add beans or, strangely enough, bean sprouts, to a dish, the flavors become muted, despite the fact that just after adding them, they were quite strong. (chowhound.com)
- Can I season beans after cooking and freezing them? (chowhound.com)
- The thick, gelatinous broth in veal stock, the rich, meaty taste of stew and the complex pork flavor of soup beans all come from a thick soup bone. (ehow.com)
- Which kinds of dried beans are the worst offenders, and how can a cook tame them? (npr.org)
- cautions the chef), rolling out pastry, stirring sauces, even tossing cooked apples in the pan before the concoction is set aflame. (charlotteobserver.com)
- Fresh pasta has a lighter flavor and a more tender bite, so it's better suited for more delicate sauces. (wikibooks.org)
- A recent study from Mintel International revealed that U.S. retail sales of cooking sauces and marinades saw a 20% spike between 2005 and 2010. (drugstorenews.com)
- Because of the firm flesh and rich taste, spoonbill fish take well to a range of cooking methods, including both dry and wet heat methods. (ehow.com)
- Because the flesh is very firm, spoonbill takes well to all dry-heat cooking methods, including grilling , broiling, baking, deep-frying and pan-frying. (ehow.com)
- For dry-heat cooking methods such as grilling or pan-frying, add a small amount of oil to the cooking surface and to the fish before cooking to prevent sticking. (ehow.com)
- Once thing I couldn't taste before the cooking was the heat. (charcoalandmore.com)
- I noticed the Cayenne Mash got turned on during the cooking to add a little mystery heat aftertaste. (charcoalandmore.com)
- cook over medium-low heat, stirring occasionally, for 10 to 15 minutes. (sacbee.com)
- Cook over medium-high heat until the syrup turns dark amber, 10 to 20 seconds. (sacbee.com)
- August 10, 2006 Heat author Bill Buford finds "his McGee" indispensable - that is, Harold McGee's essential tome On Food and Cooking . (npr.org)
- Another African element in the region's food is the use of palm oil, or dende, to add velvety texture, flavor and, most important, brilliant orange color. (nytimes.com)
- This skin-on version has a little more going for it in terms of texture and flavor. (sacbee.com)
- Depending on how long it's cooked, the texture of lotus root varies from crunchy to very starchy and a little sticky. (justhungry.com)
- They have the texture of watercress and a bit of its flavor, but with that great mustardy radish bite as well. (latimes.com)
- Judges evaluated flavor, texture, tenderness and aroma in eight heritage breeds and one industrially raised Butterball. (motherearthnews.com)
- Moose Tracks Neapolitan ice cream Nutella ice cream, made with a chocolate-hazelnut commercial breakfast spread to provide flavor and some of the fat needed for a creamy texture. (wikipedia.org)
- The thinner and smaller a pasta is, the quicker it will cook. (wikibooks.org)
- Both fresh and dried pasta are usually cooked by boiling in a large amount of water, which may be salted according to taste. (wikibooks.org)
- Consult the boiled pasta page for a more thorough explanation of how to cook pasta. (wikibooks.org)
- If so, how do you deal with it to retain or put back the flavors you want in the dish? (chowhound.com)
- Steam, boil or poach spoonbill fillets or chunks for a lighter tasting dish that showcases the flavor of the fish. (ehow.com)
- Arrange opened Cooking Bag in 13x9-inch pan or dish. (mccormick.com)
- If using the slices for a salad, or for any dish that has no further or very little more cooking, they should be boiled for a couple of minutes in vinegared water. (justhungry.com)
- It's a dish, like many others in the book, that uses condiments to great effect, a hallmark of Volger's cooking. (tampabay.com)
- You'll have a complete palate of flavors in one little dish. (washingtonpost.com)
- Our 31-day calendar of meals and tips shows you how to cook more and love it with fun, family-friendly meals that come together quickly and deliciously. (cookinglight.com)
- With a conversational tone, this guide will appeal to many home cooks looking for fresh yet comforting ideas for meals. (libraryjournal.com)
- Though large-scale entertaining is not an option as we practice social distancing, this book is equally well suited to cooks looking to stock their fridge or freezer with food that could serve for several meals over the course of a week or longer. (libraryjournal.com)
- You choose and prepare meals according to the Flavor Point guidelines to control appetite. (webmd.com)
- Like many country foods of the poor, it's a way of using cheap cuts - in this case dark-fleshed fish like mackerel or kingfish - that are not considered fine enough for aristocratic tables, and of cooking everything together in one superefficient, supersavory pot. (nytimes.com)
- The best way to do that is to avoid processed foods and cook your own. (messenger-inquirer.com)
- Oregano's warm, aromatic flavor works well with many foods (not just Italian). (mercola.com)
- So was the idea of inviting cooks to explore the biological and chemical insides of foods. (npr.org)
- Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. (google.com)
- Separate raw, cooked and ready-to-eat foods. (diabeticgourmet.com)
- That's because the red/magenta beets can also act like a dye and tend to color the foods which they are cooked with. (vegancoach.com)
- In this book, major emphasis is placed on the effects of processing and food components upon the flavor of foods and beverages. (elsevier.com)
- You can leave the flavorings in the oil (the flavor will continue to get stronger) or strain them out. (nytimes.com)
- When Mark Sylvester makes a Thanksgiving meal for the 25 to 30 guests who gather at his Oconto cottage, he buys a fresh turkey that weighs about 30 pounds, then injects flavorings and cooks it over flavored woods for even more flavor. (jsonline.com)
Food and Cooking3
- NPR coverage of On Food And Cooking: The Science and Lore of the Kitchen by Harold McGee, Patricia Dorfman, Justin Greene, and Ann McGee. (npr.org)
- December 23, 2004 The book "On Food and Cooking: The Science and Lore of the Kitchen" has become a reference tool for many cooks. (npr.org)
- It's an exposition of food and cooking techniques, delving into technology and history. (npr.org)
- Cooked spoonbill fish can also be dressed with fresh herbs for a fresher, vegetal flavor. (ehow.com)
- The flavor will be much more rich and deeper than fresh lemons. (hubpages.com)
- Dry herbs have a more powerful and concentrated flavor than fresh herbs. (dpcedcenter.org)
- Therefore, use a smaller portion of dry herbs than of fresh herbs when cooking. (dpcedcenter.org)
- There's nothing like fresh air, exercise, grasshoppers, ticks, flies and other insects, wild seeds, clovers and the like to develop awesome flavor in the turkey's flesh. (motherearthnews.com)
- The result of the careful husbandry and shepherding is lamb of superior tenderness and fresh, full flavor. (dartagnan.com)
- Fresh orange juice flavor: a quantitative and qualitative determination of the volatile constituents (M.G. Moshonas, P.E. Shaw). (elsevier.com)