Los Océanos Y Sus Recursos
Páginas: 3 (715 palabras)
Publicado: 16 de mayo de 2012
Basic Ingredients
Sauces
Soy Sauce: There are two types of soy sauce: light and dark. The light is softer and darker saltier.
Ketchup: oddly enough used to do a lot of pickles. Its rise toketsiap Chinese. The modern ketchup was devised by the American Henry J. Heinz, who in 1876 added the tomato sauce on that.
Guilin chile paste: to give spice to the dishes. It is usually added tothe wok with a little oil over low heat and the beginning of each recipe.
Sesame oil: is always used at the end of the recipe to flavor and color to dishes.
Oil
always use a neutral oil to avoidchanging the original flavor of the ingredients. Typically used peanut oil; failing will use corn oil or sunflower oil.
Condiments
Sugar, salt, black pepper, seasoning Chinese (Ajinomoto), cookingwine and stock cube. We use the classic white wine cooking, dry sherry or rice wine.
Chinese seasoning is also known as ajinomoto or monosodium glutamate and occurs naturally in many vegetables,but is acquired in powder form similar to the sugar crystallized. It is considered the fifth flavor that is added to the traditional four (sweet, salty, bitter and sour), because it stimulates specificreceptors located on the tongue. It is a condiment approved by WHO.
Umami is one of the five basic tastes that recognize the specialized receptors of human language, in addition to sweet, salty,bitter and sour. It is a Japanese word meaning savory.
Glutamic acid or glutamates commonly found in meats, cheeses, soups, or other proteins in free form stimulate specific receptors on the tongueresulting in umami taste. In China Xianwei known as umami.
Glutamate is used historically in many cultures to increase the palatability of food: in Asia as soy sauce and fish sauce in Italy withParmesan cheese and anchovies in Spain with the ham.
Thickeners
Corn flour (cornstarch) or potato starch. Always will dissolve in cold water and add at the end of the recipes to thicken sauces or...
Sauces
Soy Sauce: There are two types of soy sauce: light and dark. The light is softer and darker saltier.
Ketchup: oddly enough used to do a lot of pickles. Its rise toketsiap Chinese. The modern ketchup was devised by the American Henry J. Heinz, who in 1876 added the tomato sauce on that.
Guilin chile paste: to give spice to the dishes. It is usually added tothe wok with a little oil over low heat and the beginning of each recipe.
Sesame oil: is always used at the end of the recipe to flavor and color to dishes.
Oil
always use a neutral oil to avoidchanging the original flavor of the ingredients. Typically used peanut oil; failing will use corn oil or sunflower oil.
Condiments
Sugar, salt, black pepper, seasoning Chinese (Ajinomoto), cookingwine and stock cube. We use the classic white wine cooking, dry sherry or rice wine.
Chinese seasoning is also known as ajinomoto or monosodium glutamate and occurs naturally in many vegetables,but is acquired in powder form similar to the sugar crystallized. It is considered the fifth flavor that is added to the traditional four (sweet, salty, bitter and sour), because it stimulates specificreceptors located on the tongue. It is a condiment approved by WHO.
Umami is one of the five basic tastes that recognize the specialized receptors of human language, in addition to sweet, salty,bitter and sour. It is a Japanese word meaning savory.
Glutamic acid or glutamates commonly found in meats, cheeses, soups, or other proteins in free form stimulate specific receptors on the tongueresulting in umami taste. In China Xianwei known as umami.
Glutamate is used historically in many cultures to increase the palatability of food: in Asia as soy sauce and fish sauce in Italy withParmesan cheese and anchovies in Spain with the ham.
Thickeners
Corn flour (cornstarch) or potato starch. Always will dissolve in cold water and add at the end of the recipes to thicken sauces or...
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