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Sacramental bread, also called Communion bread, Communion wafer, Sacred host, Eucharistic bread, the Lamb or simply the host (Latin: hostia, lit. 'sacrificial victim'), is the bread used in the Christian ritual of the Eucharist .
Oblea is a wafer dessert from several countries in Latin America, and has variants across Europe. It consists of two thin wafers sandwiching a sweet filling. While obleas are typically filled with arequipe, they may also contain jam, cheese, fruits, whipped cream, or a combination of multiple fillings.
The company claims that the crackers "have a neutral taste" and that they are "perfect for pairing with a fine wine or savoring with cheese and pâté or seafood, soups and salads". [1] It is because of this "neutral" taste that many wineries and food aficionados around the world prefer using the Bremner wafer as a wine tasting cracker. This ...
A wafer is a crisp, often sweet, very thin, flat, light biscuit, [1] often used to decorate ice cream, and also used as a garnish on some sweet dishes. [2] They frequently have a waffle surface pattern but may also be patterned with insignia of the food's manufacturer or may be patternless.
Other containers for the host include the paten (a small plate) or a basin (for loaves of bread rather than wafers) used at the time of consecration and distribution at the main service of Holy Eucharist. A pyx is a small, circular container into which a few consecrated hosts can be placed. Pyxes are typically used to bring communion to the ...
Ascorbic acid is used as an antioxidant, while sorbic acid is used to inhibit the growth of yeast in white wine. [3] Sorbic acid cannot be used in red wine because it can cause pollution. Sulfites, or small molecules of sulfur dioxide (SO 2) and hydrogen disulfide (H 2 O 2), are commonly used as preservatives in wine and even other fruit drinks ...
Cooking with wine can be totally confusing. “Unless you’re making a sweet dish, choose a low-alcohol wine with some acidity that’s fresh with a little fruit on the nose.”
Other plants used include coffee, talisay (Terminalia catappa), cacao, antipolo (Artocarpus blancoi), and saba banana. [3] [4] The rice paste is made from glutinous rice (usually older harvests) that have been soaked for a few hours before being ground into a paste. It is mixed with water, a little bit of coarse salt, and various food dyes.