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Breadcrumbs, also known as breading, consist of crumbled bread of varying dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel.
Rissoles were made by butchers and housewives to use offcuts of meat, then finely minced with the adding of leftover bread crumbs, abundant flour, eggs, vegetables and herbs to improve the flavour. The Australian rissole has evolved over the past 100 years with some Australian families having special recipes and secret ingredients including ...
A spice market in Istanbul Night spice market in Casablanca. This is a list of culinary herbs and spices.Specifically these are food or drink additives of mostly botanical origin used in nutritionally insignificant quantities for flavoring or coloring.
“Beau Monde is one of the Spice Islands brand’s most beloved spice blends,” Long says. “While we aren’t sure exactly when it was introduced, Beau Monde was included in a Spice Islands ...
Anchovy essence – Thick, oily sauce of pounded anchovies and spices; Avgolemono – Egg-lemon sauce or soup; Avocado sauce – Sauce prepared using avocado as a primary ingredient; Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment [1] Bread sauce – Sauce made with milk and bread crumbs
Taramasalata – Greek meze made from salted and cured roe of the cod, carp, or grey mullet mixed with olive oil, lemon juice, and bread or potatoes; Tartar sauce; Teewurst – a German sausage made from two parts raw pork (and sometimes beef) and one part bacon, it contains 30 to 40 percent fat, which makes it particularly easy to spread