Sentences with phrase «meat flavors which»

Cat toothpaste is available in fish and meat flavors which are highly palatable and helps improve compliance.

Not exact matches

Much of the work the R&D team focuses on is developing meat flavor, a minor fraction of which we perceive by way of our tongues and the rest via aroma.

While the grill heats, the chicken soaks in a yogurt - and - spice marinade which helps tenderize the meat and brings lots of tangy flavor to the dish.

Coconut oil imparts a nice coconutty flavor when used for cooking, which is actually quite tasty in chicken and meat recipes.

I bought 3 lbs of skirt and sliced into.5 in cubes and did my best to clean off a majority of the excess fat but I loved the flavors brought from the marbilization of the meat, which I browned in oil not lard.

Launched at the Whole Foods Market Pearl Street store in Boulder, Colorado, in December, the sausages (which are wrapped in alginate) come in three flavors: Original Bratwurst, Hot Italian and Sweet Italian, and are designed to sit in the refrigerated meat case, alongside the Beyond Burger.

The meat and onions are cooked in bacon fat which contributes to the flavor.

Its citrus flavor pairs well with meat in Thai dishes, which makes it an excellent spice to use with tempeh or seitan.

I haven't cooked them yet, but I mixed everything up to let the meat absorb the flavors for tomorrow nights dinner, at which point, I'll roll the meatballs and finish the recipe.

Two other old fashioned meat browning agents are bacon fat and salt pork, which purists insist impart a unique flavor to the chili.

It's's traditionally used to flavor kibbeh which is a ground lamb and bulgur wheat dish, meat stuffings, with tomatoes, and in sauces, soups and stews.

This allows the juices, which have been driven to the center of a roast or chicken by the heat, to return to the surface and gives your meat a juicier flavor.

Pascal revealed that, although the meat is never seasoned and not even salted, the porkers are often fed a diet of coconut — which imparts its own characteristic flavoring to the meat.

It has a bit of coconut flour added in which helps to coat the meat and makes the other spices cling to it better, added more flavor to each bite.

Without any seafood or meat, which gives soup a rich savory flavor, you can still make delicious sundubu jjigae with just vegetable ingredients.

The gamey flavor sets in when wild meats are over-cooked, which is easy to do since they are so lean!

Prunes contain fiber, sorbitol, malic acid, and polyphenols, which allow them to work wonderfully as a natural meat tenderizer, retain meat moisture and enhance savory flavors.

Even the merest hint of tang comes across as rich flavor, which marries beautifully with the usual pizza toppings of tomato, cheese, veggies, and meat.

Yeast extract: The inclusion of the natural ingredient yeast extract in our meat is a key addition to the flavoring given that it brings a unique profile of 20 amino acids, which provide not only a savory meat taste, but benefits in high protein, low fat, vegetarian, non-allergenic, etc..

There's my epic vegetarian chili which is free of meat and full of flavor.

It uses chicken drumsticks, which isn't a meat I normally buy, but it cooks up fast and creates great flavor.

There is no standard definition for these terms, except when the terms are applied to meat and poultry products, which the USDA defines as not containing any artificial flavoring, colors or synthetic ingredients.

After countless hours frying chicken in front of the stove, I've found that the key marinade ingredient for crispy chicken is... egg whites, which allow the cornstarch to adhere to the meat, without lending too much of an eggy flavor.

This richly flavored stew pays homage to Texas - style chili, in which meat is the star.

I couldn't stand how sad they looked bare, so I sprinkled some red onion and salt and pepper over them which helped flavor the meat as they cooked.

Seasoned paste concentrate made from freshly USDA inspected light and dark chicken meat and natural juices, which delivers the savory flavor of freshly roasted chicken and natural chicken juices.

One of them is chai tea, which is mixed into a paste with oil and spread under the chicken skin to flavor the meat as it roasts.

They're rich in umami, which is the savory flavor quality that sort of mimics what we get from meat.

This is particularly important when cooking tofu, which doesn't have any flavor of its own and which itself isn't an ingredient used in those countries» traditional recipes, but we use it to replace meat or cheese.

Never been disappointed in the least by any of your recipes, they've even conquered my boyfriend who's a die - hard meat - addict, so thank you so much for helping me to get him there, slowly...;) And by the way, he hates it when the peanuty / almondy flavor is too strong, which is kind of the point in a pad thai, so I tweaked your recipe a bit by replacing the peanut butter by one avocado and a few teaspoons of almond butter, it made the trick in terms of texture and met the overwhelming approval of everyone around the table!

A sweet and sour marinade is perfumed with lemongrass, a key ingredient in Vietnamese and Thai cuisine, which infuses the meat with flavor and spice.

They contain flavoring ingredients and phosphates which help keep the meat moist during long cooking.

The Spanish olives used are extracted using a «first cold press» process, which provides the rich aroma and flavor quality — ideal for using on salads, pasta, fish, meat dishes and marinades.

Grill selections are the specialty, with meats and other foods prepared on a custom - made Budweiser Beechwood Grill, which imparts the flavor of the beer into anything from burgers, brisket, ribs or sausages.

You can add flavor by cooking your rice in some kind of meat or seafood broth, which is how pilaf is traditionally executed.

Its natural - meat flavor came through without being aggressively salty or spicy, which is an issue we continually ran into with other brands.

The antica part of the title means that the sauce includes milk which mellows the flavor of the meat while it softens the texture.

Traditionally a meat - based dish, we gave pâté a plant - based makeover with hearty mushrooms, which impart a delightful umami flavor, walnuts and thyme.

Which means that even though this meat - free posole recipe may not be quite as authentic as others, you'll find that the powerfully spicy combination of peppers, hominy, chili powder and cumin along with plenty of onions and garlic in a tomato - based broth lends a hearty and satisfying and authentic Mexican flavor.

In fact, offering new eaters a variety of healthy foods and flavors from the very beginning — including yogurt, pureed meat, vegetables, fruit, and whole grains — teaches babies to accept and enjoy a variety of flavors and textures, which in turn helps them get the nutrition they need.

Processed lunch meat can be full of additives like sodium nitrates, artificial flavors and colors, and MSG (which can cause fatigue if you eat it regularly).

Nitrites, which are potent carcinogens, are formed during spray drying, and a toxin called lysinoalanine is formed during alkaline processing.24 Numerous artificial flavorings, particularly MSG, are added to soy protein isolate and textured vegetable protein products to mask their strong «beany» taste, and impart the flavor of meat.25

It was wonderful... i added a little ground sausage for more flavor and diced potatoes which I browned with the meat and onion.

Well the FDA defines it as: «the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.»

Many suggest a large stock pot and organic meats, which you bring to just a boil, reduce the heat, skim off foam that floats to the surface, add vegetables, and keep at a slow simmer for some hours depending on the meat... beef for at least 8 hours so it has time to surrender all its minerals and flavor, and chicken for about half that time.

We are going for best flavor and texture, so we look for the meat which has either been ground from the dark meat is is labeled as 85/15 (up to 15 % fat).

Add roasted sesame, sunflower or pumpkin seeds to various vegetarian or meat dishes, or just grab some for a quick snack which will not only enhance the flavors of other foods, but will help stimulate digestion and improve bowel function.

«The term natural flavor or natural flavoring means the essential oil, oleoresin, essence or extractive, protein hydrolysate, distillate, or any product of roasting, heating or enzymolysis, which contains the flavoring constituents derived from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant function in food is flavoring rather than nutritional.»

She says that meat helps prevent hunger and also contains fat, which carries flavor and provides satisfaction.

Rather than drinking juice, which can add excess calories and sugar to your diet and raise blood sugar rapidly, use a freshly squeezed squirt of orange juice to add flavor to meats, water, and vegetables.