Product Catalogue Foodservice Foodservice Contents

Total Page:16

File Type:pdf, Size:1020Kb

Product Catalogue Foodservice Foodservice Contents PRODUCT CATALOGUE FOODSERVICE FOODSERVICE CONTENTS No matter whether local or exotic: If you want to create a unique taste experience, you RAW SPICES 04 need the best quality seasonings. At RAPS, we focus on what is close to your and your customers’ heart: a wide choice of high-quality products inspired by global cuisine SEASONING BLENDS 10 trends. Customers from the food industry, food service and retail butchery sector rely on our know-how to choose the best raw materials and use leading edge technology SPICE MILLS 16 to ensure they receive the highest quality products and service. HERBS 18 KITCHEN AIDS & PASTES 22 Our range of products and recipe ideas are influenced On the following pages, you will find creations which will by the increasing trend towards healthy eating and fulfil every chef’s wish. The high quality of our raw herbs MARINADES & PESTOS 27 sustainable lifestyle. Our years of experience and indepth and spices goes without saying: our experts use their understanding of the food industry gives us the upper deep knowledge and broad experience to trawl the world 32 hand in the development of innovative ingredients. Our ingredient markets, building close ties with growers and STOCKS & SOUPS consumer-oriented solutions can bring creativity and producers to ensure only the best raw materials are used diversity into your kitchen allowing you to create exquisite in our products. SAUCES & SAUCE THICKENERS 34 recipe dishes. DECORATIVE ITEMS 38 VINEGARS & OILS 40 DESSERTS 44 EXPLANATIONS 46 INDEX 47 Continuous development is important to us, as is the Status: 04 / 2017 continuous expansion of our range of products. We pay special attention to the packaging of our products as well – discover our new improved tins: · Optimised tin with slip lid · New standardised appearance and label · Flavour seal with flap for easy opening 3 RAW SPICES RAW SPICES ITEM NAME CONTENT PACKAGING 1000846-001 ALLSPICE 400 g can The secret of our spices lies in the high quality of whole the raw materials used. Use exquisite raw spices from all over the world to bring something special 1090828-001 BAY LEAVES 50 g can into your food creations. 1000828-005 500 g bag 1000826-001 CARAWAY 550 g can whole 1091426-001 CARAWAY 300 g dredger 1000827-008 ground 400 g can 1000821-001 CARDAMOM 200 g can ground 1091429-001 CHILI 300 g dredger 1000820-001 ground 500 g can 1000818-003 CHILI 340 g can crushed 1000856-001 CINNAMON 400 g can ground (Cassia) 1000882-002 CINNAMON STicKS 300 g can 1000833-001 CLOVES 200 g can whole 1000834-002 CLOVES 500 g bag ground 1000822-001 CORIANDER 350 g can whole 1000823-001 CORIANDER 400 g can ground 4 VEGan no YEast EXtract CooK & CHILL contains ALcoHOL coLD THicKEninG 5 RAW SPICES RAW SPICES ITEM NAME CONTENT PACKAGING ITEM NAME CONTENT PACKAGING 1000889-001 CUMIN 200 g can 1091420-001 PAPRIKA SWEET 400 g dredger ground 1000836-001 red, ground 600 g can 1 kg bag 1000836-009 1091430-001 GARLIC GRANULES 500 g dredger 1000837-001 PAPRIKA EXTRA RED 600 g can 1000866-001 approx. 1 mm 700 g can ground 1000825-002 GARLIC POWDER 1 kg bag 1000835-001 PAPRIKA HOT 550 g can finely ground ground 1000824-001 GINGER 200 g can 1062598-001 SMOKED PAPRIKA 250 g can ground ground NEW 1000853-001 JUNIPER BERRIES 350 g can 1000839-001 PAPRIKACHIPS MIXED 500 g can whole red / green 1000829-003 MACE 1 kg bag 1000841-001 PEPPER BLACK 650 g can ground whole 1000850-001 MUSTARD SEED 800 g can 1000815-001 PEPPER BLACK 600 g can whole, yellow-gold and cleaned broken, 0.8 – 1.5 mm Contains: MUSTARD 1000879-001 NUTMEG 500 g can 1091424-001 PEPPER BLACK 350 g dredger finely ground 1000842-001 ground 550 g can 1000831-001 NUTMEG 300 g can 1000897-001 PEPPER COLOURED 500 g can whole whole (with pink berries) 1091423-001 NUTMEG 300 g dredger 1004659-001 PEPPER GREEN 140 g can 1000832-001 ground 450 g can whole, freeze-dried 1000867-001 ONION GRANULATE 450 g can 1000892-004 PEPPER GREEN, IN Brine 500 g can 2 – 3 mm light quality 1000878-001 ONION SEMOLINA 600 g can 1037304-001 PEPPER MIX COLOURED 550 g can bright quality kibbled (with pink berries) 1000883-006 ONION SLICES 500 g bag perfectly light 6 no ALLERGEns suBJEct to DECLaration no ADDitivES suBJEct to DECLaration VEGEtarian VEGan no YEast EXtract CooK & CHILL contains ALcoHOL coLD THicKEninG 7 RAW SPICES RAW SPICES ITEM NAME CONTENT PACKAGING ITEM NAME CONTENT PACKAGING BIO SPICES 1000843-002 PEPPER WHITE 700 g can 1092012-001 BIO CURRY POWDER 400 g can whole 1091421-001 PEPPER WHITE 350 g dredger 1092002-001 Bio GARLIC GRANULES 700 g can 1000844-001 ground 500 g can 1 kg bag 1000844-006 1000813-001 PINK BERRIES 300 g can 1092005-001 Bio NUTMEG 250 g can whole ground 1000849-001 PISTACHIOS 700 g can 1092014-006 Bio PapriKA sweet 450 g can perfectly green ground Contains: PISTACHIOS 1000874-004 ROASTED ONIONS 500 g bag 1092009-001 Bio PEPPER WHITE 600 g can kibbled ground Contains: WHEAT 1000884-004 SAFFRON POWDER 5 g can BIO HERBS 1000886-004 SAFFRON THREADS 5 g can 1092001–002 Bio BASIL 170 g can stemless 1000859-001 STAR ANISE 200 g can 1092006–003 BIO Oregano 100 g can whole coarsely rubbed 1692205-001 TASMANIAN PEPPER 200 g can 1092016-002 Bio THYME 150 g can whole, aromatic, spicy sweet pepper from Tasmania stemless 1000860-001 TURMERIC 550 g can ground 1000877-003 VANILLA PODS 5 pieces glass 8 no ALLERGEns suBJEct to DECLaration no ADDitivES suBJEct to DECLaration VEGEtarian VEGan no YEast EXtract CooK & CHILL contains ALcoHOL coLD THicKEninG 9 SEASONING BLENDS ITEM NAME INGREDIENTS ADD CONTENT PACKAGING SEASONING BLENDS FLAVOUR PER KG / L 1000594-006 ARABIAN LAMB SEASONING garlic, lavender, 6 – 8 g 1 kg bag It is the seasoning that gives every dish its unique flavour. Use our Seasoning for lamb cutlets, marjoram, oregano, leg of lamb, rack of lamb or also for rosemary, sage seasoning blends with meat, fish and vegetables to create authentic other meat specialities. taste sensations. 1918531-001 BARBECUE RIBS table salt, onion, paprika, 10 g 700 g can Mixture for spare ribs, roasts, and steaks. pepper 1037574-001 BAVARIAN CRUST MIX table salt, onion, 10 – 15 g 950 g can Seasoning for roast suckling pig, ham hocks, note of honey, marjoram, pork shoulder, and grilled pork belly. pepper 1037186-001 CHICKEN SEASONING FINE paprika, coriander, chili, 10 g 800 g can Seasoning for roast chicken, turkey strips, pepper white, curry, chicken breast, and chicken skewers. table salt Contains: MUSTARD 1000484-001 DUCKS- AND GOOSE SEASONING honey, ginger, paprika, 20 g 850 g can Spiced salt for roast duck, duck breast, pepper, mugwort goose and goose breast. 1000467-001 FRIED POTATO SEASONING caraway, paprika, onion, 25 g 900 g can For all potato side dishes. note of ham Contains: CELERY 1000590-001 GAME SEASONING cloves, pepper, allspice, 10 g 600 g can Seasonings for all roasted and lightly juniper roasted wild game. 1037115-001 GARLIC PEPPER SVS garlic, parsley, pepper, 10 – 15 g 700 g can Spiced salt for steaks, ragouts, turmeric and other meat specialities. 1000567-001 GOULASH SEASONING table salt, caraway, 20 g 950 g can Seasoning salt for goulash and variations. paprika, lemon 1037573-001 GRILL- AND ROAST SEASONING FINE caraway, onion, lovage, 15 – 20 g 900 g can Spiced salt for lightly roasted beef, pork, marjoram, paprika, veal and lamb. pepper 1037080-001 GRILL ROAST REASONING COARSE table salt, paprika, 10 – 15 g 850 g can Spiced salt for meat and poultry. parsley, onion VEGan no YEast EXtract CooK & CHILL contains ALcoHOL coLD THicKEninG 11 SEASONING BLENDS SEASONING BLENDS ITEM NAME INGREDIENTS ADD CONTENT PACKAGING ITEM NAME INGREDIENTS ADD CONTENT PACKAGING FLAVOUR PER KG / L FLAVOUR PER KG / L MEDITERRANEAN 1037167-001 HERB BUTTER SEASONING parsley, pepper, onion, 24 g 550 g can 1093190-002 Bruschetta Tomatino tomato, basil, oregano, use as 500 g can Seasoning for herb butter, for salads hint of garlic Seasoning for bruschetta, spreads, pizza, onion desired and dressings. pasta sauces, salads, and carpaccio. 1000464-001 HERBS WITH SEA SALT garlic, onion, lovage, 10 – 15 g 750 g can 1000566-001 GYROS RHODOS SEASONING paprika, pepper, lemon, 15 – 20 g 650 g can Spiced salt for Mediterranean dishes, herbs Spiced salt for typical Greek meals. chili, turmeric, oregano, salads and vegetables. allspice 1037056-001 LEMON PEPPER grobes salt, pepper white 20 g 800 g can 1037970-001 GYROS SEASONING paprika, note of lemon, 15 – 20 g 750 g can Seasoning for roasted beef and black, note of lemon Spiced salt for typical Greek meals. garlic, herbs or salmon steaks. 1000480-001 Orange PEPPER SVS pepper white and black, 20 g 800 g can 1037576-001 GYROS SEASONING FINE chili, oregano, pepper, 15 – 20 g 600 g can Seasoning for meat, fish, and poultry. pretzel salt, orange oil, Seasoning for typical Greek meals. rosemary, thyme orange peels 1037129-001 PORTERHOUSE STEAK SPICE garlic, oregano, pepper, 15 – 20 g 850 g can 1037053-005 PIZZA SPICE basil, oregano, pepper, 10 g 350 g can Seasoning salt for all rustic types of steak. turmeric, paprika Seasoning for pizza and rosemary, thyme Mediterranean meals. 1694463-001 SALAD HERBS garlic, pepper, 3 g 200 g can 1037578-001 TZATZIKI SEASONING garlic, parsley, onion, 20 – 25 g 900 g can Ready-to-use mixture of spices and herbs chives (freeze-dried), Spiced salt for tzatziki and other curd oregano with freeze-dried herbs.
Recommended publications
  • China in 50 Dishes
    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
    [Show full text]
  • 12 Page OK Store Leaflet (PDF)
    99 Knorr Aromat 99 99 99 Refill Trio Asstd. PRICES VALID 1 - 5 SEPTEMBER 2021 Milo Nola Sandwich Diddle Daddle 19 200 g EACH Visit www.okfoods.co.za for a list of participating stores. 500 g EACH Spread Asstd. Popcorn Asstd. 49 16 260 g - 270 g EACH 14 150 g EACH Namibia Careline: (061) 223 008 or Email: [email protected] BUY 2 FOR 99 Rhodes Baked Beans in Tomato Sauce 16 410 g 99 Baby Soft 2-Ply Toilet Tissue 99 99 99 99 49 Asstd. 9’s Robertsons Snowflake Top Score Freshpak Rooibos PER PACK Spice Refill Asstd. Easymix Asstd. Super Maize Meal Tagless Teabags 11 60 g - 100 g EACH 22 1 kg EACH 52 5 kg POLYBAG 39 80’s PER PACK BUY 4 FOR 99 99 99 Creemee Dairy Blend B-well Imana Packet Concentrate Asstd. Canola Oil Soup Asstd. 71 Litre EACH 58 2 Litre EACH 12 60 g 99 Five Roses Tagless Teabags 99 99 99 37 102’s PER PACK OK Buttermilk Marathon Yum Yum Rusks 500 g White Sugar Peanut Butter Asstd. ANY 2 FOR 23 EACH 29 2 kg EACH 25 380 g - 400 g EACH 99 99 99 Doritos Corn Chips Bokomo Crystal Gold Asstd. 150 g Cake Wheat Flour Tomato Sauce 99 28 35 2.5 kg EACH 17 700 ml EACH Top One Chicken Loaf or 22 Corned Meat Asstd. 300 g EACH WIN YOUR 99 SHARE OF d’lite SHARE OF 37% Fat Spread 27Tub 1 kg EACH 300 000 IN INSTANT WIN YOUR 99 99 99 CASHBACK SHARE OF Knorrox All Gold Sensodyne BUY 2 FOR Soya Mince Asstd.
    [Show full text]
  • A FREE Ecookbook for My Mates Thanks for Your Support Xx
    a FREE eCOOKBOOK for my mates thanks for your support xx stonesoup | minimalist home cooking a FREE e-cookbook. © Jules Clancy 2010 All rights reserved. This is a FREE e-book. Please spread the love and share it with anyone you think may benefit from a collection of fast, fresh, simple recipes. It can be downloaded from www.thestonesoup.com. the story of stonesoup what is minimalist home cooking? how minimalist home cooking can HELP YOU about 5 ingredients | 10 minutes snacks & starters soup salads & vegetables pasta & noodles grain & legumes meat, fish & eggs sweet treats how to setup a minimalist kitchen contents how to stock a minimalist pantry index about the author [5 ingredients | 10 minutes] www.thestonesoup.com page 3 Hi there. My name is Jules Clancy. I love food. I love wine. And I’m the only person I know that is crazy enough to have degrees in both. of In 2005, I was working as a food scientist developing new products for a gobal cereal company when I discovered the world of food blogs. I’d always longed to write recipes for a living, however, it seemed like an impossible career to crack into. But anyone could start a blog... and so began stonesoup. After a few months writing, I knew this was what I was meant to do. I invested in a digital camera and by trial and a lot of error began to take photos of my food. In January 2010, I took the next step on my blogging path and quit my day job to become a full-time blogger.
    [Show full text]
  • Horizons BR 5.32.04
    w E N horIzoNS TradE Show Koury Convention Center • Greensboro, NC JUNE 15, 2016 Greetings to our Industry Partners! Welcome to the New Horizons Trade Show! We appreciate your attendance and participation in this annual event. Our membership enjoys this opportunity to meet with you and to examine your products. We hope you will find the Trade Show beneficial for your company. The staggered entry by membership classifi - cation has been provided to give you optimum time with all of our members. Please join me in thanking the Trade Show Committee under the leadership of Amelia Holland and Dawn Roth. This committee has worked hard all year to make this event beneficial for you and for our members. On behalf of each member of the association, I want to thank you for the many things you do at the local level as well as state level for School Nutrition. Many of you have contributed time and resources that have strengthened our effectiveness in serving the students of North Carolina. I look forward to speaking with you during the show. Thanks again for your support! Alison Francis SNA-NC President 2015-2016 Greetings and Welcome to the 2016 New Horizons Trade Show! The continued growth of this annual event exemplifies the strong relationship between industry and the membership of the School Nutrition Association of North Carolina. This show provides our members with ample opportunities to network with industry and exchange ideas and product information. Your commitment to School Nutrition is what continues to make it one of the best Trade Shows around.
    [Show full text]
  • Bachelor Assignment Flavouring Accessories for Philips Steamers Confidential
    Bachelor assignment Flavouring accessories for Philips steamers Confidential Linda Meekhof S1011456 University of Twente Philips 28-03-2013 Bachelor assignment Flavouring accessories for Philips steamers Student: Linda Meekhof s1011456 Industrial Design Bachelor University of Twente 16 April 2013 Exam committee: University of Twente, Enschede dr.ir. M.C. van der Voort Thomas van Rompay Philips, Kitchen Appliances, Drachten Martijn van Zutphen Preface This report is written in the context of the bachelor assignment of Industrial Design at the University of Twente. With this report the bachelor assignment will be finalized. This report summarized the work conducted during the Bachelor assignment. The assignment is carried out at Kitchen Appliances, Philips in Drachten. This department develops several kitchen appliances such as kettles, tea makers, grills, air fryers and steamers. During the assignment the Philips employees were very helpful and I want to thank them for their help. Also I want to thank Martijn van Zupthen and Erik Paauw for the daily guidance. For giving direction to the project and for assisting in the realization of the many ideas and shaping the end result. Also I want to thank my mentor Thomas Rompay for guidance from the university. Samenvatting Dit is het bachelor verslag van Linda Meekhof, student Industrieel Ontwerpen aan de Universiteit Twente in Enschede. Dit verslag geeft de verschillende ontwerp fasen weer die uitgevoerd zijn tijdens de Bachelor eindopdracht bij Philips, Kitchen appliances in Drachten. Het doel van deze opdracht is het ontwikkelen van enkele concepten voor de Philips stomer, die de consument kan helpen bij het op smaak brengen van gestoomd eten.
    [Show full text]
  • Product Catalogue Food Service Food Service Contents
    PRODUCT CATALOGUE FOOD SERVICE FOOD SERVICE CONTENTS Consumers love fantastic cuisine and nowadays they value innovation, creativity RAW SPICES 04 and quality in the kitchen more than ever before. At the same time there is more and more interest in food from other countries and cooks are conjuring up exciting SEASONING BLENDS 10 new meals as a result. Furthermore, people are still very conscious of how healthy the food is that they eat. SEASONING MILLS 16 HERBS 18 KITCHEN AIDS 22 RAPS has been striving for years to fulfil these different We can offer you regional and international speciality expectations. We focus on what is especially important flavours that are fresh and high-quality and that MARINADES & PESTOS 27 to you and your guests: diversity, high-quality products instantly improve your recipes. We maintain unique and international flavours. The emphasis is on the trade relations with producer countries in order to 32 reliable and quick preparation of sophisticated food in ensure the high quality of our spices. STOCKS AND SOUPS commercial kitchens and canteens. We hope you will like what you see – our pioneering SAUCES & SAUCE THICKENERS 34 Our comprehensive product catalogue attempts to concepts, our wide range of products, many of them meet users’ various wishes. Instead people want to have international and our comprehensive services. We new creations involving ingredients from all over the especially look forward to your suggestions and to hear DECORATIONS 38 world, refined flavourings and exciting new methods of about what you want so that we can keep on evolving cooking. Cook & chill, ethnic food and vegan-vegetarian and improving.
    [Show full text]
  • No. Company Name Product Product List
    No. Company Name Product Product List 1 CCL MANUFACTURING CO., LTD. COFFEE & TEA THAI TEA LEAVES, GREEN MILK TEA LEAVES, HERBAL TEA, INSTANT TEA POWDER 2 DOI CHAANG FRANCHISE MANAGEMENT CO., LTD. COFFEE & TEA PREMIUM ARABICA COFFEE 3 M&M 2007 COFFEE & TEA COFFEE TEA ITALIAN SODA 4 QUALITAT (THAILAND) CO., LTD. COFFEE & TEA JUICE DISPENSER, SLUSH MACHINE No. Company Name Product Product List 1 B S J PRODUCTION CO., LTD. DRINKS YUZU JUICES 2 B.B.PHARMA CO., LTD. DRINKS HERBAL DRINK 3 BOON RAWD TRADING CO., LTD. DRINKS 020/201 BEER > SINGHA BEER IS A PREMIUM QUALITY L 4 CHIANGMAI FRESHMILK CO., LTD. DRINKS UHT , PASTEURIZED MILK 5 COFE CO., LTD. DRINKS COFFEE , TEA ,FRUIT JUICE 6 FANCYWORLD CO., LTD. DRINKS COFFEE CHOCOLATE ELECTROLYTE BEVERAGE 7 FOOD AND DRINKS PUBLIC CO., LTD. DRINKS ALOE VERA JUICE 8 FOOD STAR CO., LTD. DRINKS UARIETY OF FRUIT JUICE 9 MALEE GROUP PUBLIC CO., LTD. DRINKS NON-ALCOHOLIC DRINKS 10 MOONG PATTANA INTERNATIONAL PUBLIC CO., LTD. DRINKS MADE FROM REAL HERBS 11 REAL SIMPLE CO., LTD. DRINKS 100% FRUIT SMOOTHIES AND JUICE 12 SAPPE PUBLIC CO., LTD. DRINKS COFFEE FRUIT JUICE POWDER, VEGETABLE JUICE POWDER, ALL KIND OF INSTANT BEVERAGES POWDER, ICED- 13 SIAM FOOD & BEVERAGE SOLUTION CO., LTD. DRINKS TEA POWDER, JOOZE VIT C POWDER, MILK DRINKS POWDER 14 SIAM ORIGINAL FOOD CO., LTD. DRINKS FRUIT JUICE CONCENTRATE, SYRUP 15 TAVEEPHOL PRODUCT CO., LTD. DRINKS FRUIT JUICE WITH NATA DE COCO 16 THAI VICTOR FOOD CO., LTD. DRINKS FRUIT JUICE MIXED COCONUT JELLY 17 THUN TATCHAKORN CO., LTD. DRINKS FERMENTED TEA, KOMBUCHA 18 TIPCO F & B CO., LTD.
    [Show full text]
  • The Beginner's Guide to Preserving Food at Home
    The Beginner’s Guide to Preserving Food at Home Janet Chadwick The mission of Storey Publishing is to serve our customers by publishing practical information that encourages personal independence in harmony with the environment. Edited by Margaret Sutherland and Cindy Littlefield Art direction and book design by Mary Winkelman Velgos Cover design by Alethea Morrison Text production by Liseann Karandisecky Cover and interior decorative illustrations by © Kate Quinby, Croak & Hum How-to illustrations by Elayne Sears Expert reader: Elizabeth L. Andress, Extension Food Safety Specialist Director, National Center for Home Food Preservation Department of Foods and Nutrition Indexed by Christine R. Lindemer, Boston Road Communications © 2009 by Janet Chadwick Recipe on page 140 was previously published in Keeping the Harvest, by Nancy Chioffi and Gretchen Mead (Storey Publishing). Recipe on page 157 was previously published in Weekend!, by Edith Stovel and Pamela Wakefield (Storey Publishing). All rights reserved. No part of this book may be reproduced without written permission from the publisher, except by a reviewer who may quote brief passages or reproduce illustrations in a review with appropriate credits; nor may any part of this book be reproduced, stored in a retrieval system, or transmitted in any form or by any means — electronic, mechanical, photocopying, recording, or other — without written permission from the publisher. The information in this book is true and complete to the best of our knowledge. All recommendations are made without guarantee on the part of the author or Storey Publishing. The author and publisher disclaim any liability in connection with the use of this information.
    [Show full text]
  • Variocookingcenter® Application Manual
    ® VarioCookingCenter Application Manual Foreword Dear User, ® With your decision to purchase a VarioCookingCenter , you have made the right choice. ® The VarioCookingCenter will not only reliably assist you with routine tasks such as checking and adjusting, it also provides you with cooking experience of cooking, pan-frying and deep- frying gathered over years – all at the push of a button. You choose the product you would ® like to prepare and select the result you would like from the VarioCookingCenter – and then you have time for the essentials again. ® The VarioCookingCenter automatically detects the load size and the size of the products, and controls the temperatures according to your wishes. Permanent supervision of the ® cooking process is no longer necessary. Your VarioCookingCenter gives you a signal when your desired result is ready or when you have to turn or load the food. This Application Manual has been designed to give you ideas and help you to use your ® VarioCookingCenter . The contents have been classified according to meat, fish, side dishes and vegetables, egg dishes, soups and sauces, dairy products and desserts as ® well as Finishing . At the beginning of each chapter there is an overview showing the cooking processes contained with recommendations as to which products can ideally be prepared using which process. In addition, each section provides useful tips on how to use the accessories. ® As an active VarioCookingCenter user we would like to invite you to attend a day seminar at our ConnectedCooking.com. In a relaxed atmosphere, you can experience how you can ® make the best and most efficient use of the VarioCookingCenter in your kitchen.
    [Show full text]
  • Sicily's Simple Pastas
    Austrian Paprika Beef Stew | Crispy Chicken Under a Brick Spicy-Sweet Pulled Pork | Maple-Whiskey Pudding Cake ◆ THE NEW HOME COOKING JANUARY – FEBRUARY 2019 ◆ Sicily’s Simple Pastas Three recipes that will change the way you cook Kitchen Guide: Roasted Vegetables … Browned Butter Brussels Sprouts 19_0102_MSM_FrontCover.indd 1 11/27/18 3:32 PM ◆ January–February 2019 Christopher Kimball’s MILK STREET Magazine The New Home Cooking ◆ RECIPE INDEX Potato and Eggplant Tortilla Española Time and deeply browned potato improve Spain’s eggy tortilla ������������������������������������7 Ropa Vieja An onion-pepper-tomato braise produces fork-tender flank steak ������������������������������� 8 Slashed Chicken Andrea Nguyen cuts to the bone for more flavorful chicken legs ����������������������������������9 Lentils with Feta and Parsley .............Page 6 Sicily’s Simplest, Boldest Pastas Chorizo and Potato Hash ....................Page 4 Fresh herbs and nuts brighten a trio of Italian pastas that are ready in minutes ������������10 Persian Jeweled Rice (Javaher Polow) Pistachios, saffron and cranberries add color to a beloved Iranian rice dish �����������������14 Georgian-Style Chicken under a Brick (Tsitsila Tabaka) To get the crispiest skin, put some pressure on your bird �����������������������������������������15 Apple-Fennel Salad with Candied Pecans Pink peppercorns and spiced nuts elevate Alon Shaya’s weeknight salad ���������������������16 Oaxacan Refried Black Beans The start of a dip, a soup, a spread—with refried beans, the possibilities
    [Show full text]
  • The Immigrants Who Introduced Japanese Foods to the Americas
    The Immigrants Who Introduced Japanese Foods to the Americas ( Part 2 : South America ) Research Fellow, Institute for Migration and Ethnic Culture Studies, Waseda University Shigeru Kojima Paraná. Foods introduced by Japanese immigrants are most Brazil is Belbulíndia prominent in these two states. An article in a Brazilian weekly magazine once referred to Brazil as Belbulíndia (Isto é, 1996), a portmanteau that Nihonjin-gai in São Paulo combines Belgium, Bulgaria and India. Reporting on the Human Development Index (HDI) published by the United The current Nikkei (Japanese immigrants and their Nations Development Program, the article said that although descendants residing in a foreign country) population in the nation of Brazil ranks around the 60th from the top, the Brazil is estimated to be 1.5 to 1.6 million. A 1987-1988 HDI value analysis by state indicates that the country can be survey revealed that roughly 80% of them live in the states of divided into three types of states, each corresponding to either São Paulo and Paraná, with about 27% living within São Belgium, Bulgaria or India. A north-south divide exists within Paulo City (Brazil Nikkeijin Jittaichosa Hokokusho, 1980). the country, with some regions comparable to developed The Liberdade district in São Paulo City is called Nihonjin- countries, some to semi-developed countries and some others gai, and has been home to many Japanese immigrants since to developing countries. This article has often been referred to before WWII. Ms. Shizue Arai, an 82-year-old second- since it was first published. In essence, it describes a large gap generation Nikkei, was born and raised in Liberdade and still in the degree of development between the developed southern lives on Galvão Bueno Street, the main street of Liberdade.
    [Show full text]
  • Dysphagia Texture D
    Department of Nutrition and Dietetics Department of Speech and Language Therapy Texture D Diet (Pureed meat and mashed vegetables) This leaflet has been produced with the help of patients This leaflet is available in other languages and formats, eg CD, just ask. Patient Name: ________________________________________________________ Assessed/ Recommended by: Name: ___________________________ Profession: ________________________ Telephone: ______________________ Date issued: ______________________ Why do I need a different diet texture? 1 Difficulty in swallowing, also known as dysphagia, is a condition which makes it difficult for some people to eat and drink. The muscles in your mouth and throat are weakened and as a result you may not be able to move food and liquid around your mouth and swallow it as you normally would. As a result, the food may go down into your lungs and cause infection. Changing the texture of your food can make it easier and safer for you to swallow. You have been assessed you and it has been recommended that you have a Texture D diet . This leaflet is a guide to help you prepare your food to the right consistency. What is texture D? Texture D is a very soft and moist consistency and if needed can be served coated with a sauce. It has some variation in texture, similar to flaked fish in thick sauce or stewed apple and thick custard. Food requires little chewing and can be easily mashed and eaten with a fork. How do I prepare my foods for a Texture D diet? Foods should be cooked until soft. It may be necessary to add a sauce or gravy to ensure the food is moist enough.
    [Show full text]