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Showing 1-8 of 8 Articles
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| Using Fish Sauce
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 Fish sauce is fermented for many months and the liquid is drained out through a spigot and processed. It comes in many varieties, made with herbs and spices mixed in or just with salt. The color can range from light amber to dark brown.
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| Posted on: 03/06/2009 | 3 Feedback(s) |
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| Using Arrowroot
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 Arrowroot is used as a thickening agent for gravies and sauces. Will give a nice gloss to the food you add it to.
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| Posted on: 10/08/2008 | 0 Feedback(s) |
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| Using Shrimp Paste
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 Shrimp paste is small fermented shrimp used in many South East Asian cuisines.
Also Known As:Balachan, trassi, terasi, mam tôm, Ngapi, Hom ha, Hay koh, bagoong alamang.
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| Posted on: 10/06/2008 | 0 Feedback(s) |
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| Using Argan Oil
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 Argan oil is produced in Morocco by Berber women. In recent years this oil has been discovered by western cosmetic companies which praise this oil for its skin benefits.
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| Posted on: 09/22/2008 | 0 Feedback(s) |
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| Using Almond Extract
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 Almond extract is made from bitter almond oil and ethyl alcohol, it is strong and sweet used in many baked goods.
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| Posted on: 04/02/2008 | 0 Feedback(s) |
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| Using Agar-agar (Kanten)
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 Agar-Agar is a flavorless gelling agent, made from seaweed. Agar-Agar is a great substitute for gelatin. It can be used to make all sorts of interesting meals, savory and sweet. Agar-agar has gained popularity over the years to help with dieting. It contains no calories and is high in dietary fiber.
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| Posted on: 03/27/2008 | 2 Feedback(s) |
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| Using Annatto Seed
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 Annatto seed is used as a red food coloring and for flavoring. Annatto is used for coloring cheeses such as cheddar and also for butter. Most often found in Caribbean, Latin American and Filipino cuisine.
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| Posted on: 03/12/2008 | 0 Feedback(s) |
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| Using Banana Leaves
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 Banana leaves are cut from the banana plant and are used as a wrapping to cook food in, instead of tin foil. Banana leaves leave a slight aroma and flavor to the foods cooked in them. Food wrapped in banana leaves can be steamed, baked or grilled.
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| Posted on: 03/03/2008 | 2 Feedback(s) |
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Showing 1-8 of 8 Articles
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