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Seasoning
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Geliefert zwischen Mi., 22.04.2026 und Do., 23.04.2026
Details
Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Seasoning is the process of imparting flavor to, or improving the flavor of, food. Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". However, Larousse Gastronomique states that "to season and to flavour are not the same thing", insisting that seasoning includes a large or small amount of salt being added to a preparation. Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, kosher salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavor. Other seasonings like black pepper and basil transfer some of their flavor to the food. A well designed dish may combine seasonings that complement each other.
Weitere Informationen
- Allgemeine Informationen
- GTIN 09786130970260
- Editor Lambert M. Surhone, Miriam T. Timpledon, Susan F. Marseken
- Größe H220mm x B220mm
- EAN 9786130970260
- Format Fachbuch
- Titel Seasoning
- Herausgeber Betascript Publishing
- Anzahl Seiten 124
- Genre Biologie
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