|Search Results For 'salt'|
||A seasoning blend of ground celery seeds and salt.
||A blend of garlic powder, salt and an anticaking agent or humectant; used as a seasoning.
||Table salt (sodium chloride) containing potassium iodide, a source of the essential nutrient iodine.
||1. A substance resulting from the chemical interaction of an acid and a base, usually sodium and chloride. 2. A white granular substance (sodium chloride) used to season foods.
||Cod that has been salted and dried to preserve it for long periods of time. Salt cod is evident in cuisines of the Mediterranean and Caribbean Seas. To reconstitute the fish, you must soak it in many changes of fresh water to remove the excess salt. You may then poach the fish until it is just flaking off the bone, or use it raw for other preparations.
||An Italian dish comprised of thin slices of veal, rolled around ham and cheese, seasoned with sage and braised until tender.
||The name for potassium nitrate, which is used primarily in the meat industry to help preserve cured meats. It gives a distinctive pink color to hams and bacon. There are recent reports from the USDA that nitrates, and nitrites are carcinogenic.
||A seasoning blend; its primary ingredient is salt with flavorings such as celery, garlic or onion added.
||What it says, butter without the 1.5 to 2% added salt that 'normal' butter has. Often recommended for cooking. Many people prefer the taste of unsalted butter. In areas with high quality dairy products the use of unsalted butter where it is called for may not be so important, since the salt is not so likely to be covering the taste of a low-quality product.