Search results
Results From The WOW.Com Content Network
It crushes, grinds, and/or squeezes the juice out of the pulp. [2] A juicer clarifies the juice through a screening mesh to remove the pulp unlike a blender where the output contains both the liquids and solids of the processed fruit(s) or vegetable(s). [3] Some types of juicers can also function as a food processor. [4]
In Indonesia, the fruit is commonly called sirsak and sometimes made into dodol sirsak, a sweet which is made by boiling the soursop pulp in water and adding sugar until the mixture caramelizes and hardens. In the Philippines, it is called guyabano, derived from the Spanish guanábana, and is eaten ripe, or used to make juices, smoothies, or ...
Nata de piña ("cream of pineapple" in Spanish), also marketed as pineapple gel or pineapple gelatin, is a chewy, translucent, jelly-like food produced by the fermentation of pineapple juice. It is a traditional dessert in the Philippines, produced since the 18th century using waste pineapple juices from the piña fiber industry in Pagsanjan ...
Bagasse (/ b ə ˈ ɡ æ s / bə-GAS) is the dry pulpy fibrous material that remains after crushing sugarcane or sorghum stalks to extract their juice. [1] It is used as a biofuel for the production of heat, energy, and electricity, and in the manufacture of pulp and building materials.
Pineapple juice in glass. Pineapple juice is a juice made from pressing the natural liquid out from the pulp of the pineapple (a fruit from a tropical plant). [1] Numerous pineapple varieties may be used to manufacture commercial pineapple juice, the most common of which are Smooth Cayenne, Red Spanish, Queen, and Abacaxi. [1]
The use of the word "juice" to mean "liquor" (alcohol) dates from 1828. [3] The use of the term "juice" to mean "electricity" dates from 1896. [3] As a verb, the word "juice" was first recorded as meaning "to enliven" in 1964. [3] The adjective "juiced" is recorded as meaning "drunk" in 1946 and "enhanced or as if enhanced by steroids" in 2003. [3]
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago.A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano ...
A tempura-like Filipino street food of duck or quail eggs covered in an orange-dyed batter and then deep-fried. Tokneneng uses duck eggs while the smaller kwek kwek use quail eggs. Tokwa at baboy: A bean curd (tokwa is Filipino for tofu, from Lan-nang) and pork dish. Usually serving as an appetizer or for pulutan. Also served with Lugaw.