DOCSLIB.ORG

United States Patent Office '

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
United States Patent Office ' Patented Apr. 24, 1934' ' 1,956,426 ' UNITED STATES PATENT OFFICE ‘ 1,956,426 _ SPICE PRODUCT Ronald B. McKinnis, Pittsburgh, Pa., assignor to Continental Can Company, Inc., New York, N. Y., a corporation of New York N 0 Drawing. Application March 2'1, 1933, Serial No. 663,103 1 Claim. (Cl. 99-11) The invention relates to new and useful .im or comminuted in ‘order to render their soluble provements in aromatic vegetable tissues pre aromatic principles readily accessible to the ex pared for extraction. tracting liquid. This ?nely ground material is An object of the invention is to provide vege di?icult to separate from the resulting extract 5 table tissues having the properties of spices in by ?ltration by reason of the clogging of the ?lter 60 form for use in the preparation or preservation of medium. When the ?nely ground material is food products in which the cooking or preserving extracted by percolation, there is often a swelling liquor will have ready and equal access to all of the tissue on ?rst contact with the menstruum parts of the tissue and the soluble aromatic prin which clogs the percolating apparatus and im 10 ciples thereof. 7 pedes the ready flow of the extracting liquid. (35 A further object of the invention is to prepare The purpose of the present invention is to such vegetable tissue in a form suitable for ex prepare the leafy, woody and seed tissues of traction by either maceration or percolation with spices for extraction, so as to avoid the objections either a hot or cold extracting liquid. stated above. This has been accomplished by 15 The invention is directed more particularly to reducing the tissues to the form of ?rm coherent 70 aromatic spice products for use in the prepara ?akes 'of such thinness as to render all of the tion or preservation of foods and for the prepara soluble principles readily accessible to the ex tion of ?avoring extracts. The word “spice" is tracting liquid.- I have found it expedient to used to de?ne an aromatic, pungent vegetable reduce the tissues of spices to approximately a 20 tissue used to ?avor foods and beverages and thinness of .001 of an inch. This is accomplished 75 also such substances collectively. The term‘ by breaking the tissues, when necessary, into “spice" is de?ned further as applying to a vege particles, tempering the particles to render them table tissue which may comprise seeds, or the re-v pliable and then subjecting the same to pressure. ceptacles thereof, arils, ?owers, unexpanded The ?akes are produced by a plastic ?ow within 25 ?owers, ?ower buds and in?orescences, leaves, the tissues so that the particles are simultane- so barks, woods and roots, used separately or col ously made ‘thinner and increased in area, rup lectively, either directly or as extracts thereof turing the cells but without completely disinte by reason of their content of aromatic principles grating the tissues; The ?ake thus formed is of which are known to chemists as volatile, essential such thinness that all of the soluble principles 30 or ethereal oils. As speci?c examples thereof are rendered substantially equally accessible to 35 may be mentioned pepper, allspice, nutmegs, the extracting liquid and the extraction takes ' cloves, vanilla beans, balm of Gilead buds, bay place in certain products almost instantly. The leaves and celery tops, cinnamon bark, sandal ?akes are irregular in outline and as to size may wood and ginger root, and many other such tis vary from one-sixteenth to three-eighths of an 35 sues known to chemical, pharmaceutical or food inch in diameter, depending upon the product 90 specialists. Such tissues are used in the prepa being prepared and the size of the particles ration of soups, ketchups, pickles and other which are reduced to ?ake form. comestibles, and in the preparation of extracts It is thought that the product will be better for the ?avoring of foods and beverages, and for understood by a brief description of the preferred 40 use as carminatives in the compounding of various method of making the same. The ?rst step in the 95 medicinal preparations. reducing of the tissues of the spices to ?aked It has been a common practice to use spices as form consists in moistening or tempering the whole spices and also in a comminuted condition spices so that they become pliable. This may be in the preparation of many food products such as accomplished by applying a spray of water or a 45 mixed pickles, jams, mince meats, etc. Whole jet of steam to the spices. Inasmuch as steam 100 spice is often used for the reason that when the vaporizes the aromatic substances, it is preferred spices are used in ground form, they contribute to temper the spices by tumbling them in a warm an unsightly, muddy appearance to the food prod room or in a container, the atmosphere of which uct by reason of their ?ne, state of comminution. is saturated with water vapor. The spices slowly 50 When, however, the spices are used in whole form, absorb the moisture and become pliable. One 105 they often contribute an unfavorable quality to or two days may be necessary for uniformly com the food product by introducing disagreeable pleting the tempering of the spices. masses of woody tissue. It is also found in the The next step in the method of producing the manufacture of spice extracts by maceration or ?akes consists in passing the spice tissue par 55 percolation that the spices must be ?nely ground ticles between rolls whereby the tissues are sub- 110 2 1,956,426 jected to tremendous crushing pressure. The rolls flow within the particles and the particles are are preferably hot and the spice particles pass simultaneously made thinner and increased in from the rolls in thin coherent ?akes, which, in area, rupturing many of the cells but without dis the case of leaves, are almost transparent. The integrating the ?bers. Not only is the particle spices treated in this manner produce a product reduced to a coherent ?ake but the ?ake is of 80 which gives up its aromatic principles almost in such thinness that all of the soluble aromatic stantly to cooking, preserving or extracting liq principles are rendered substantially equally ac uors. The ?akes are of such a coherent charac cessible to an extracting liquid. Such clove ?akes ter as to remain intact and thus the unsightly, are almost instantly penetrated by water, vinegar 10 muddy appearance given to the food products by or alcohol and they are more suitable to the man-v 85 the ?nely comminuted spice is avoided. Inasmuch ufacture of preserves and mixed pickles and for as all of the aromatic principles are readily ac the manufacturing of clove extract by percola cessible to the extracting liquid, a much smaller tion with alcohol or acetic acid. I have also found quantity of the spice is necessary for the purpose that the volatile oil of cloves may be more easily of ?avoring the food product and the woody tis separated from this ?aked product by the method 90 sues introduced into the food product are reduced of steam distillation. , Whatever method may be used for moistening to a > When the spice particles are reduced to ?ak the particles for the tempering of the same, only form, they are instantly wettable by the cook su?icient moisture is introduced to cause the ing, preserving or extracting liquid. During the woody particles to ?ow into ?aked form under 95 process of maceration or brewing the ready wet the extreme pressure produced by the rolls. The ting of the ingredients results in a rapid settling ?nished ?akes are not wet, but are dry, and con of the particles. When the ?akes are used in a tain little moisture in excess of that present in percolator they overlie and overlap and any swell the unground or un?aked spice product. There ing of the ?ake is in a lateral direction and this fore, the ?aked spice product may be kept inde?- 100 does not appreciably restrict the ?ow of the ex nitely, provided, of course, that it is sealed in tracting liquid. proper containers so as to prevent the circulation As an example, the preparation of a ?aked prod of air therethrough. ‘ uct from whole cloves will be described. The Having thus described the invention what I claim as new and desire to secure by Letters Pat- 105 03 (I? cloves are tempered by the addition of water va por in the manner above described. By this ent is: ‘ moistening of the cloves, it is possible to hydrate A dry spice product for ?avoring consisting of the ?bers and gummy materials su?iciently to aromatic vegetable tissues in the form of ?rm in cause them to. ?o'w during rolling and to produce dividual ?akes, each having a coherent crushed thin coherent ?akes. The cloves may be coarsely ?brous structure containing many of the cells in 110 ground before or after tempering. The tempered a ruptured state and with the tissues thereof only particles of the cloves are then passed between partially disintegrated, which ?akes are of such heated rollers or subjected in some other way to uniform thinness as to render the aromatic prin heavy pressure, the result of which is to reduce ciples thereof substantially equally accessible to the particles to the form of ?akes which are thin an extracting medium. 115 and coherent. This pressure produces a plastic RONALD B. McKINNIS.
Load more

Recommended publications
  • Chana Dhall with ESWAR
    EswarEswarEswar KrishnasamyKrishnasamyKrishnasamy I come from the tradition of spice traders This dish is called Dhall Tarka, and it varies and travellers. Cooking is the soul of my regionally throughout South Asia. culture. I’m a 5th generation Malaysian The reason I chose this dish is Indian and my ancestors were spice because it is often overshadowed traders who left India in the late by other South Asian dishes, 1800s. Spices are versatile and despite it being the one dish multi-faceted, just like the Indian that binds us - whether if one is culture and diaspora. The Rigveda from north, south, east or west and the Yajurveda Hindu scriptures India. It also varies throughout its’ from around 1000 BC mentions cultural diaspora. It has been adopted the use and importance of different into food cultures wherever it went and has been loved ever since. types of spices. Spices are used in It remains true to its’ spirit, while adapting and assimilating, without food and in Ayurvedic medicinal dominating. It’s an everyday staple, and a practices. Spices are also present in sacred rituals - from birth to must-have during festivals. It is our final death rites. They hold stories of usually served with Basmati travel, voyages, wars, conquests, rice, poori, chappati, naan migration, displacement, resilience or roti. It is the one dish and survival. Spices were once as that connects me to valuable as gold and the quest to control my family and the spice trade was unfortunately the ancestry, with cause of my ancestors’ displacement from their lands.
    [Show full text]
  • 9781589805361 IDX.Pdf
    mg01eIndex.qxp 11/21/2007 10:06 AM Page 313 Index mg01eIndex.qxp 11/21/2007 10:06 AM Page 314 mg01eIndex.qxp 11/21/2007 10:06 AM Page 315 Acadian Boeuf Boulettes, 114 Bratwursts Poached in Beer, 133 alligator pears, 51 Breakfast Wraps, 23 Amanda’s Holiday Seafood brioche, 18 Chowder, 58 Brocioloni, 94 Amish (Cajun) Friendship Bronzed Oysters and Pasta, 261 Bread, 308 Bruscato, Nina Scalia, 76, 239, 311 Apuzzo, Andrea, 227 Buffalo Hot Wings, 30 Artichoke Appetizer Dip, 38 Butterbeans and Orzo, 255 artichokes, 33-35, 37-38 butterfat, 287 au gratin, 209 avocados, 51 Cabbage Rolls, 109 Cajun Meat Sauce and Back-a-Town Chicken Soup, 62 Mushrooms Over Noodles, backtiming, 204 233 Bacon-Wrapped Oysters, 223 Cajun Meatballs, 114 bain marie, 298 Cajun Primavera, 126 Baked Artichokes with Garlic Calamari, 202 and Sausage, 35 Calas, 16 Baked Potato Soup, 66 calf liver, 117 Baked Trout Napoleon, 189 camp cooking, 123 Banana and Peanut Butter cannellini beans, 256-57 Sandwich, 41 cast-iron Dutch oven, 180 Bananas Foster, 297 Catfish Courtbouillon, 198 Barbecued Beef Ribs, 97 Centanni, Sam, 19 Barbecued Ribs, 137 Central Grocery, 201, 254 Barq’s Root Beer, 201 challah, 18 BBQ sauce, 97 chayotes, 104 Beanies, Weenies, and Macaroni chef’s meat hook, 92 and Cheese, 241 Chicken and Spaghetti in Beef Short Ribs, 95 Tomato Gravy, 243 beef tips, 99 Chicken Chippewa, 160 Beefy Mirliton Casserole, 103 Chicken-Fried Steak, 89 Black-Pot Turkey Necks, 178 Chicken-Sausage Fricassee, 164 bloodline, 198 chickpeas, 271 Blue Plate Mayonnaise, 259 Chilly Chili, 79 Blueberry
    [Show full text]
  • The Modern Food Dictionary
    THE MODERN FOOD DICTIONARY INGREDIENTS Definitions and many substitutions for unfamiliar THE ingredients. MODERN COOKING TERMS FOOD Do you know what the word flameproof refers to, or frenched? DICTIONARY The answers are in these pages. What’s acidulated water? What’s the difference between parboiling and blanching? What’s sansho? In this EQUIPMENT booklet are definitions for You’ll find clear descriptions some essential cooking terms that of equipment, from a bain-marie will smooth your way in the to an immersion blender. kitchen—keep it close at hand. Consider this your cooking tip sheet and food dictionary in one. TECHNIQUES What’s the difference between braising and steeping? You’ll learn the whys and hows for all kinds of cooking methods here. A B C a b Achiote [ah-chee-OH-tay] The Bain-marie [Banh- slightly musky-flavored, rusty MARIE], or water bath red seed of the annatto tree, A container, usually a roasting available whole or ground. In pan or deep baking dish, that its paste and powder form, it is is partially filled with water. called annatto and is used in Delicate foods, like custards, recipes to add an orange color. are placed in the water bath in their baking dishes during Acidulated water Water to cooking; the surrounding which a mild acid, like lemon water cushions them from the juice or vinegar, has been oven’s heat. added. Foods are immersed in it to prevent them from turning Baking stone or pizza brown. To make acidulated stone A tempered ceramic Artisanal water, squeeze half a lemon slab the size of a baking sheet into a medium bowl of water.
    [Show full text]
  • Moong-Masoor Dal Tadka
    MOONG-MASOOR DAL TADKA -INSTANT POT PRESSURE COOKER RECIPE- BY AJIT SAHI There are some recipes that just speak of home and this is one of them. Dal is a term in several Indian languages that refers to dried lentils, legumes and beans. It’s as staple as it gets when it comes to the Indian diet. This version uses husked and split yellow and red lentils. The texture of this dish is soupy, but with a creamier texture than that of a straight broth. We sometimes call it peeli dal – meaning yellow dal – for its obvious golden appearance when finished. Moong-masoor dal is a classic Punjabi comfort food and it can be paired with white basmati rice or fresh rotis (Indian flatbread). These lentils would be mild on their own, but with the tadka or tempering with aromatics, makes it anything but. This was one of the first things I learned how to make from Varinder’s mom Ajit, and it still continues to be in our weekly rotation of dishes. The beauty of this dish is its simplicity and the fact that it takes a short time to prepare. Enjoy this very special and authentic taste of our home. – Anita Sahi makes 4-6 servings INGREDIENTS Cooking the dals • ½ c Moong (Mung) Dal (Husked, Split) • 1 tsp Ginger (Minced) • ½ c Masoor Dal • 1 Onion (Medium, Diced) (Red Lentils, Husked, Split) • 1 Jalapeño or Serrano Chili (Chopped) • 2.5-3 c Filtered Water • 2-3 Roma Tomatoes (Diced, To yield 1.5 c) • Pinch Turmeric • 1 tsp Turmeric • Pinch Red Chili Powder • 1 tsp Red Chili Powder • Pinch Sea Salt • 1 tsp Coriander Seed (Freshly Ground) Tadka (Tempering with aromatics) • To Taste Fresh Squeeze of Lemon Juice • 2 T Ghee (Clarified Butter) or Olive Oil (Optional) • 1 tsp Cumin Seeds • Garnish Cilantro Leaves (Freshly Chopped), • 1 tsp Garlic (Minced) Butter or Ghee MOONG-MASOOR DAL TADKA -INSTANT POT PRESSURE COOKER RECIPE- BY AJIT SAHI PREPARATION 1.
    [Show full text]
  • Spicy Eggplant & Green Bean Curry
    Spicy Eggplant & Green Bean Curry with Garlic Rice & Ginger Peanuts In this dynamic vegetarian curry, we’re tempering the heat of our spice blend (including warming flavors like cumin, turmeric and cayenne) with creamy coconut milk—a technique commonly used in the cuisines of India’s southern coast. Three types of seasonal vegetables—green beans, baby leeks and petite fairy tale eggplants—give our curry a hearty array of flavors and textures. We’re serving it all with garlic-infused jasmine rice and a garnish of ginger- sautéed peanuts, for even more enticingly vibrant flavor. Blue Apron Wine Pairings Viña Libertad Malbec, 2015 Sebastián San Martin Malbec, 2014 Ingredients ½ Cup Jasmine Rice 1¾ Cups Light Coconut Milk 4 Ounces Green Beans 3 Cloves Garlic 2 Fairy Tale Eggplants 2 Baby Leeks 1 Lime 1 Bunch Cilantro Knick Knacks 3 Tablespoons Peanuts 2 Tablespoons Tomato Paste 1 1-Inch Piece Ginger 2 Teaspoons Eggplant Curry Spice Blend (Smoked Paprika, Cayenne Pepper, Ground Coriander, Ground Cumin, Ground Turmeric & Ground Cinnamon) Makes: 2 servings | Calories: about 640 per serving Prep Time: 15 minutes | Cook Time: 25–35 minutes For cooking tips & tablet view, visit blueapron.com/recipes/966 Recipe #966 Instructions For cooking tips & tablet view, visit blueapron.com/recipes/966 1 2 Prepare the ingredients: Make the ginger peanuts: Wash and dry the fresh produce. Roughly chop the peanuts. Peel In a large, high-sided pan (or pot), heat 1 teaspoon of olive oil and mince the garlic and ginger. Using a peeler, remove the lime on medium-high until hot. Add the peanuts and half the ginger.
    [Show full text]
  • Rashmimala Trans.Plant 23Rd March, 2018 - 8Th April, 2018 Tuesday to Sunday, 4-8 Pm Mondays Closed Trans.Plant
    Rashmimala trans.plant 23rd March, 2018 - 8th April, 2018 Tuesday to Sunday, 4-8 PM Mondays closed trans.plant /tra:ns/ prefix /pla:nt/ noun 1. on or to the far side of something, across a living thing that has leaves and roots and grows 2. between two things or groups in earth, especially one that is smaller than a tree 3. shows a change verb to put plants or seeds in the ground to grow - Longman Dictionary of Contemporary English - Longman Dictionary of Contemporary English Rashmimala’s current suite of works engage the Moving across a collection of plant life drawn question of /trans/ in complex and startling ways. from a minor key, these works represent aspects of Steadfastly holding on the thematic of the organic, plants that are integral to the everyday, in the spices she marks the movement of plants through history, and seeds we use for tempering, the fruits we eat, signalling a lost garden of colonial times, the trans- the food we cook, the weeds we barely glance at. migration of plant species across the world, the re- Reframing these in the idiom of illustration com- location of insignificant vegetation, weeds, from the mon to colonial botany, Rashmimala nevertheless rural countryside to cracks and crevices of build- unsettles their stark atemporal quality with meta- ings, edges of pavements, unused parking lots in phors of migration, stencilled trees from other oeu- urban spaces, the cultivation of specific species in vres moving silently through the strictness of the viable plantations. More, she tracks such shifts from demands of scientific realism.
    [Show full text]
  • A Spice Box and a Cookbook Got Her Started
    THE CHRISTIAN SCIENCE MONITOR Wednesday, June 7, 2006 19 The HOME FORUM SPICY: A traditional Indian spice box comes with cups to fill with the cook’s favorite spices, including Bengal gram, red chilies, and tumeric. Indian Beans and Peas FOR TEMPERING 2 teaspoons olive oil 1 teaspoon mustard seeds 1 teaspoon cumin 1 teaspoon black gram dal (also known as urad dhal) 1 teaspoon Bengal gram dal (also known as chana dhal) 1 dried red chili A few curry leaves (optional) 1/2 teaspoon minced garlic OTHER INGREDIENTS INDIRA SINGARI 1 pound fresh green beans (remove strings WHEN I SET off to grad- tomato rasam, chicken and cut beans into 1-inch pieces) uate school in the US, soup for the vegetarian 1 to 2 handfuls of frozen peas the Internet had not yet A SPICE BOX AND soul, seemed like a 2 tablespoons grated, unsweetened coconut taken over the world. I good place to start my (frozen or dry) actually spoke to people culinary career. to gather information I kept some spicy V8 Salt to taste about life in America in A COOKBOOK GOT handy, just in case the For tempering: Heat the oil over high heat in general and my destina- rasam lacked the bite a small pan, and keep the lid nearby. When tion, New Orleans, in we were used to, but the oil gets hot, add the mustard seeds and particular. did not have to open the put the lid on right away. Turn the heat to low I was delighted to HER STARTED can at all.
    [Show full text]
  • Print Friendly TMS2019 Program
    March 10–14, 2019 Henry B. González Convention Center San Antonio, Texas, USA #TMSAnnualMeeting TECHNICAL PROGRAM Complete Details on Technical Symposia, Sessions, and Individual Presentations Inside March 10–14, 2019 Henry B. González Convention Center San Antonio, Texas, USA #TMSAnnualMeeting LOOKING FOR MAPS, NETWORKING CONFERENCE GUIDE EVENTS, OR COMMITTEE MEETINGS? General Meeting Information, Maps, and Programming Highlights Inside See the Conference Guide in your NEED A COPY OF THE TECHNICAL PROGRAM? Download the TMS2019 Mobile App (see page 15 for details) or pick up a print copy at the TMS Member Welcome Center. registration bag. www.tms.org/TMS2019 www.tms.org/TMS2019 TMS2019 TECHNICAL PROGRAM PROGRAM AT-A-GLANCE Topic/Symposia/Session Day Time Room Page PROGRAM AT-A-GLANCE This program is divided into two sections. The opening Program-at- a-Glance pages present an overview of the technical symposia and sessions planned for TMS2019. The full Technical Program, beginning on page 105, provides more complete program details, including paper titles, author names, and presentation times. Technical presentation information is also available through the TMS2019 App or can be downloaded as a PDF from www.tms.org/TMS2019. NOTICE REGARDING TECHNICAL PROGRAM CANCELLATIONS Changing the times of presentations is disruptive to the program and may cause delegates to miss valuable presentations. We have asked symposium organizers and session chairs not to adjust presentation times in the event that a speaker is unable to deliver his or her talk
    [Show full text]
  • LIKE US on FACEBOOK INDUSTRY NEWS Tempering
    March 2nd, 2018 Tempering Many people may be put off by the thought of Indian food and the perception of it all being monotone in color and spice. I have been going through the memory bank and all the research I have done (it's been a lot) to help figure out a way What can you get from CCS? to incorporate the long history of the cuisine and its amazing Improved culinary operations, techniques into my food. I cook Indian on a regular basis and expert culinary knowledge, feel comfortable with the dishes I can make and most of the industry connections, networking ingredients. through many culinary and food affiliations, an on-call mentor, a When I look at a cuisine and start diving deep into it, I can diverse culinary background and get lost in the number of recipes and dishes that you can more. find-especially in Indian cuisine, where you have great dividing lines between north and south. However, if you cut through that and get down to fundamentals and key LIKE US ON FACEBOOK techniques, you can start to climb the ladder of the cuisine's core. In Indian cooking, there is a key fundamental technique called Tadka. This is a widely used traditional method of extracting the full flavor of spices at key stages of flavor development. It is generally described in the English language as tempering. INDUSTRY NEWS Basic tempering in Indian cuisine is the heating and cooking of dry whole spices in oil and the addition of other aromatics and powdered spices in quick succession.
    [Show full text]
  • Hing Processing Unit
    Model Detailed Project Report HING PROCESSING UNIT Prepared by National Institute of Food Technology Entrepreneurship and Management(NIFTEM) Plot No. 97, Sector 56, HSIIDC, Industrial Estate, Kundli, Sonipat, Haryana 131028 Ministry of Food Processing Industries, Government of India 1. INTRODUCTION Asafoetida, also spelled asafetida, gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking. It is a gum that is from the sap of the roots and stem of the ferula species, a giant fennel that exudes a vile odor. Asafetida is a hard-resinous gum, grayish-white when fresh, darkening with age to yellow, red and eventually brown. It is sold in blocks or pieces as a gum and more frequently as a fine yellow powder, sometimes crystalline or granulated. In its pure form, it is sold in the form of chunks of resin. The odor of the pure resin is so strong that the pungent smell will be absorbed by other spices and substances stored nearby. Hence, Asafetida has to be stores in an airtight container. The mixture is sold in sealed plastic containers with a hole that allows direct dusting of the powder. Used along with turmeric, it is a standard component of lentil curries, such as dal, curries, and vegetable dishes, especially those based on potato and cauliflower. Asafoetida is used in vegetarian Punjabi and South Indian cuisine where it enhances the flavor of numerous dishes, where it is quickly heated in hot oil before sprinkling on the food. The spice is added to the food at the time of tempering.
    [Show full text]
  • Kachumber Tomato Cucumber Salad a Super Quick Salad for Summer Or
    Kachumber Tomato Cucumber Salad A super quick salad for summer or year round. Mix it with coarsely chopped greens and make it into a tasty superfood. Prep Time - 10 min. Serves 2 to 3 Ingredients 1 cup, tomato small to medium diced 1 cup, cucumber, small to medium diced 1/4 tsp pepper 1 tsp ground cumin ¾ tsp. salt or to taste Optional 2 tbsp cilantro, chives or parsley for garnish 1/2 cup carrot, diced 1/3 cup onion, diced ½ tsp. lemon juice Method 1) Chop veggies, small to medium diced 2) Add spices, optional ingredients and mix well. Serve at room temperature or cold. By Jessica Shah Erie, CO [email protected] copyright 2020. All Rights Reserved Cabbage-Green Pepper-Carrot Side Dish A quick, easy side-dish or warm salad served with flatbread, rice or even as a filling for a wrap or burrito. Try this recipe with other thinly shredded veggie combinations that cook quickly; such as broccoli, mushrooms, scallions, red bell peppers. Prep Time - 7 min. Cooking Time - 7 min. Serves 3 to 4 Ingredients 3 cups shredded veggies: 1 ½ cups shredded cabbage 3/4 cup shredded carrots 3/4 cup shredded green pepper Vaghar or Tempering ½ tsp. black mustard seeds 1 tbsp oil Spices 1/4 tsp turmeric 3/4 tsp salt or to taste 1/4 tsp finely minced green chilies 1/2 tsp lemon or lime juice Method 1. Shred carrots, cabbage and green pepper, medium long, not fine. 2. Prepare vaghar. Heat oil in a skillet, add seeds, and cook until they turn slightly gray and stop popping.
    [Show full text]
  • Basic Kitchen Preparation Recipes DVD.Pdf
    Basic Kitchen Preparations DVD Table of Contents Page # Menu Suggestions 1 DVD Technique Recipe Vegetable Preparations Garlic/Shallot Roasting Roasted Garlic & Mustard Vinaigrette 2 Garlic Infused Oils Roasted Garlic Confit & Infused Olive Oil 3 Grilled Vegetables Provençal 4 Mushroom Duxelles Mushroom Duxelles Stuffing 5 Stuffed Plum Tomatoes 6 Tomato Concasse Grilled Vegetables Provençal 4 Artichoke & Zucchini Sauté 7 Ratatouille 8 Ceviche of Shrimp 27 Roasting Peppers Hazelnut Romesco Sauce 9 & Tomatoes Italian Herb Vinaigrette 10 Poblano Relleno 11 Salad Greens Caesar Salad 12 Grilled Chicken Caesar Salad 13 Mixed Green Salad 14 Fresh Herbs Basil Pesto 15 Italian Herb Vinaigrette 10 Eggplant Grilled Vegetables Provençal 4 Ratatouille 8 Artichoke Artichoke & Zucchini Sauté 7 Artichoke Soufflé 16 Avocados Guacamole 17 Spinach, Avocado, & Grapefruit Salad 18 DVD Technique Recipe Flavor Enhancers Onion Brule Chicken Broth 19 Onion Pique Steamed Broccoli with Mornay Sauce 20 Béchamel / Mornay Sauce 21 Mirepoix/ Matignon Chicken Broth 19 Roast Chicken with Pan Gravy 22 Bouquet Garni Chicken Broth 19 i Basic Kitchen Preparations DVD Page # DVD Technique Recipe Flavor Enhancers contd. Sachet d' epice Cream of Broccoli Soup 23 Roux Cream of Broccoli Soup 23 Roast Chicken with Pan Gravy 22 Béchamel / Mornay Sauce 21 Toasting Seeds & Nuts Hazelnut Romesco Sauce 9 Basil Pesto 15 Banana Nut Bread 24 Spice Blends Barbecue Spice Mix 25 Curry Powder 26 Marinated Chicken Breast 33 Marinades Ceviche of Shrimp 27 Teriyaki Marinade 28 Latin Citrus Marinade
    [Show full text]