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Sodium malate is salty in taste and may be blended with other salt substitutes. Although it contains sodium, the mass fraction is lower. [17] Monosodium glutamate is often used as a substitute for salt in processed and restaurant food, due to its salty taste and low sodium content compared to table salt, and can also be used effectively in home ...
Liaojiu (料酒; pinyin: liàojiǔ; lit. "ingredient wine") is a lower grade of huangjiu widely used in Chinese cuisine as a cooking wine. Often it is sold flavored and seasoned with various herbs, such as cloves, star anise, cassia, black cardamom, Szechuan pepper, ginger, nutmeg, and salt.
Cooking salt. A coarse salt that is used in cooking but not at the table. Curing salt. A salt containing sodium nitrite, used in the preservation of meats. [1] Cyclic salt: Any salt deposited by the wind. Dairy salt. Salt used in the preparation of dairy products, such as butter and cheese, either to add flavour or as a preservative. Flake salt
Salt/common salt – a mineral, sodium chloride, NaCl, formed by evaporating seawater (impure form). Salt of tartar – potassium carbonate; also called potash. Salt of hartshorn/sal volatile – ammonium carbonate formed by distilling bones and horns. Tin salt – hydrated stannous chloride; see also spiritus fumans, another chloride of tin.
The next time you pop in a movie, rethink your snack habit: Even if you split the bag of microwave popcorn, you'll down 20 percent of your daily allotment of sodium—plus oftentimes trans fat and ...
Shaoxing wine (alternatively spelled Shaohsing, Hsiaohsing, or Shaoshing) is a variety of Chinese Huangjiu ("yellow wine") made by fermenting glutinous rice, water, and wheat-based yeast. It is produced in Shaoxing , in the Zhejiang province of eastern China , and is widely used as both a beverage and a cooking wine in Chinese cuisine .
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Flavors are additives that give food a particular taste or smell, and may be derived from natural ingredients or created artificially. Flavor enhancers Flavor enhancers enhance a food's existing flavors. They may be extracted from natural sources (through distillation, solvent extraction, maceration, among other methods) or created artificially.