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meat stock |
 | | Featured Products From Gourmetsleuth.com ... Shop Our Catalog | | |  | | | | Camerons Professional Cookware Smoker Bag for oven, grill or campfire use. Use with fish, poultry, beef, pork, vegetables and game meat. The wood chip flavoring is already inside, sealed between the bottom two layers of foil, and held in place by natural wood syrups, so preparation of your meal is a snap.
The fish, poultry, meat, tofu or vegetables can be placed in the bag with seasonings to your taste – no fats, oils or salt need to be added. Fold the opening end three or four of times to seal and press firmly. Place on the medium high barbeque grill or on the bottom rack of your 425 degree oven for the times given. The bag will balloon while cooking. Remove and cut the top open with a sharp knife for your moist and tasty smoked meal. Serve food from the foil bag, and then toss away the bag. NO CLEAN UP AT ALL.
Make sure you keep a few in stock for when those unexpected guests arrive. Designed and manufactured in Finland. | | |  | | | | Yuzu juice imported directly from Japan. Use in sauces, soups, with vegetable or meat dishes. The yuzu pronounced [YOO-zoo] is a Japanese citrus fruit which about the size of a tangerine and has a tart, sour flavor.
CASE PRICE: 30 /3.5 oz bottles. Product of Japan
Subject to stock on hand
| | | Gourmetsleuth Articles & Recipes | | | | | | | | GourmetSleuth - A description and recipe for each of the basic cooking stocks including meat,chicken, vegetable and fish. Simple stocks that add depth and flavor to your cooking. | | | | | | | | Black walnuts are native to the United States and are a terrific source of nutrients. The only problem is accessing those nutrients. Black walnut shells are one of the hardest organic substances known. They are used instead of sand to air blast metal, marble, and glass. The black walnut root stock i more ... | | | | | | | | Kimchi ia a Korean condiment made with cabbage, hot chile peppers, garlic and other assundry ingredients. The dish is quite spicy and is a great condiment to offer along side meat dishes. There are seven common styles of kimchi:
1. Tongbaechu Kimchi
(whole cabbage kimchi) The most common more ... | | | | | | | | A traditional Italian dish from Milan. Veal shanks are browned, a mirepoix added to the pot with wine and stock then simmered for hours until the meat falls off the bone. Ossobuco is traditionally topped with a gremolata of garlic, parsley and grated lemon zest and served with risotto Milanese (saf more ... | | | | | | | | A gray, pasty preserved fish, prahok is probably the most distinctive flavor in all of Cambodian cooking and certainly the most unusual for Westerners. Its smell has earned it the nickname "Cambodian cheese" in The Elephant Walk kitchens, and its odor is reminiscent of Limburger or ripe Camembert. Y more ... | | | | | | | | A liquid derrived from meats, fish or vegetables and is used as a base for soups and sauces. Common stocks include veal, fish, vegeteable, beef and chicken. | | | Additional Sources | | | | | | | | Espagnole sauce - Known in France as espagnole sauce , brown sauce is used as a base for dozens of other sauces. It's traditionally made of a rich meat stock, a MIREPOIX of browned vegetables, a brown ROUX, herbs and sometimes tomato paste. See also SAUCE. | | | | | | | | All our products which are fresh and can be used for home freezing come from either Organically produced or Naturally reared stock farms. | | | | | | | | Bordelaise sauce [bohr-dl-AYZ, bohr-dl-EHZ] A French sauce made with red or white wine, brown stock, bone MARROW, shallots, parsley and herbs. It's usually served with broiled meats | | | | | | | | FoodTv - Recipe for Death-Defying Stuffed Shrimp with Tasso Ham and Crab also uses onion, parsley, cornbread, chicken stock, crab meat, roasted tomato aioli and micro greens | | | | | | | | Recipe for Gwen's Callaloo, a Carribean specialty soup includes the traditional dasheen (taro) leaves, Scotch Bonnet chile pepper, chicken stock, potatoes, carrots, pumpkin, thyme, crab meat | | | | | | | | FoodTv - Recipe for Mixed Boiled Meat with Green Sauce and Tomato Marmalade: Bollito Misto con Salsa Verde e Friggone by Mario Batalia uses beef tongue, brisket, beef stock, blood sausage, capers, hard boiled eggs, cornishons | | | | | | | | Red Meat Chili: Carne Chili Colorado uses beef brisket or flak steak, chicken stock, ancho and gaujillo chiles, cumin, coriander, mustard seed, tortillas | | | | | | | | Cooking.com - Recipe for Spicy Lamb Soup includes ginger, garlic, shallots, fennel, cumin, coriander, lamb bones, meat stock, ghee, leeks, curry powder, cardamom pods, star anise, cinnamon, cloves, carrot, sugar, salt, sugar and fresh lime juice |
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