Sentences with phrase «spices than meat»

Within countries, vegetable - based recipes called for fewer spices than meat recipes in all 36 countries.

Not exact matches

Food irradiation has been a subject of intense investigation for almost half a century and extension of shelf life of foods by gamma radiation is legally permitted in more than 40 countries covering a number of foods such as onion, potato, wheat, spices, flours, meat, poultry, fish, pulses, rice, semolina, fruits, vegetables and dry fruits.

For more than 60 years, Eddy Packing has specialized in manufacturing Texas - style barbecue and smoked meats marinated in its signature blend of savory sauces and exotic spices.

Some barbecue purists argue true barbecue doesn't need sauce because the smoked meat and the herb and spice rub that is added before cooking provide more than enough flavor.

A favorite of French chefs, they are less pungent than other forms, and are used in various ways including: as a garnish, as a spice in meat and poultry dishes, and in salad dressings.

Fragrant spices and tender meat can be on the table in less than an hour.

: I don't know Food Trends and Technologies: Naturally perceived treatment of spices Irradiation Steam processing Cold Pasteurization The biggest challenge the food industry has to face: being clean and balanced, but make sense Communication Who inspired to get into food: Alton Brown Good Eats A A Milne: Winnie the Pooh Favorite Quote: You are brave than you believe, stronger than you see, smarter than you think Tao of Pooh Favorite Book: Harry Potter Favorite Kitchen Item: Kitchen Aid Favorite Food: Spaghetti and Meat Sauce Advice to get into the food industry: Don't be afraid to have a bad interview, if you can show growth, you can still get the job Any Advice: Don't worry about grades too much.

Try dishes that rely on spices and aromatics (think garlic, onions, and shallots) to bring the flavor, rather than the meat.

These days, the spices are used to season meats for barbecue and to tenderize rather than to preserve.

It helps to start with simple dishes, that require basic ingredients (spices, pasta, rice, meat etc.) which require no more pre-cooking hassle than marination at most.

Asado chefs cook their meat very simply, without much enhancement other than a dab of olive oil and a touch spice to accent the organic, natural flavors of their beef, lamb, and pork.

Guests first select from eight signature sauces, moving down the line to choose from more than 40 fresh and flavorful meats, cheeses, vegetables, herbs, and spices.

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.»

«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.»

According to the Code of Federation Regulations: 21 CFR 501.22 — Animal foods; labeling of spices, flavorings, colorings, and chemical preservatives, it has the following definition: «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.»