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a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
List of sausage dishes; List of seafood dishes; List of sesame seed dishes; List of shrimp dishes; List of soy-based foods; List of fermented soy products; List of squash and pumpkin dishes; List of strawberry dishes; List of sushi and sashimi ingredients; List of sweet potato dishes
A desiccant is a hygroscopic substance that is used to induce or sustain a state of dryness (desiccation) in its vicinity; it is the opposite of a humectant. Commonly encountered pre-packaged desiccants are solids that absorb water .
Ángel Muro – a 19th-century food expert and author of the book Practicón [88] Simone and Ines Ortega – authors of 1080 recetas (1080 Recipes) [89] Manuel María Puga y Parga – an early-20th century food expert and author of La cocina práctica [90] Ilan Hall – (restaurants: Casa Mono, Manhattan, NY) – winner of Top Chef Season 2 [91]
Afrikaans; العربية; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български; Brezhoneg
List of desiccants: [1] Activated alumina; Aerogel; Benzophenone (as anion) Bentonite clay; Calcium chloride; Calcium hydride; Calcium oxide; Calcium sulfate (Drierite) Cobalt(II) chloride; Copper(II) sulfate; Lithium chloride; Lithium bromide; Magnesium chloride hexahydrate; Magnesium sulfate; Magnesium perchlorate; Molecular sieve; Phosphorus ...
Various dried foods in a dried foods store An electric food dehydrator with mango and papaya slices being dried. This is a list of dried foods.Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food.
In Mapuche cuisine it is used for making a type of dough called catuto in Spanish (mültrün in Mapudungun), for making a slightly alcoholic drink called muday, and as an ingredient in many foods, such as cazuelas and kakoiyael ("food of mote"). Corn mote (motemei, from mote de maíz) is a husked grain which is used in desserts and savory foods.