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1 envelope ranch salad dressing mix. 4 teaspoons lemon juice. 4 teaspoons Worcestershire sauce. 2 teaspoons celery salt. ... For quick marinating jobs, look to a vacuum sealer. Vacuum sealing ...
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Ceviche – Dish of marinated raw seafood; Charcuterie – Branch of cooking of prepared meat products, primarily from pork; Cured fish – Fish subjected to fermentation, pickling or smoking; Curing salt – Salt used in food preservation; Fermentation in food processing – Converting carbohydrates to alcohol or acids using anaerobic ...
The first step in blanching green beans Broccoli being shocked in cold water to complete the blanching. Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief timed interval, and finally plunged into iced water or placed under cold running water (known as shocking or refreshing) to halt the cooking process.
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. This liquid, called the marinade , can be either acidic (made with ingredients such as vinegar , lemon juice, or wine ) or enzymatic (made with ingredients such as pineapple , papaya , yogurt , or ginger ), or have a neutral pH . [ 1 ]
Julienning – the process of cutting an ingredient into very thin, long pieces, such as the thin carrots in store bought salad mix. Mincing – cutting an ingredient into very small pieces. Peeling – removing the outer skin/covering off of an ingredient, commonly a fruit or a vegetable.
Brining is similar to marination, except that a marinade usually includes a significant amount of acid, such as vinegar or citrus juice. Brining is also similar to curing , which usually involves significantly drying the food, and is done over a much longer time period.
A bear canister [1] typically weighs between 2-4 lb (1-2 kg), and has a storage capacity of 400 - 900 in 3 (6 - 15 liters). The actual capacity in number of days of hiking food stored varies with the appetite of the hiker , the selection of food, and the skill in which it is packed, but a 700 in 3 canister likely holds up to a week's worth of ...