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Pickled Carrot
A pickled carrot is a carrot that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the carrots in an acidic solution or through souring by lacto-fermentation. Pickled carrots are often served with Vietnamese cuisine including bánh mì or as a component in an appetizer. Common variations In Mexico, pickled carrots are known as escabeche carrots. This variation is usually pickled in vinegar with onions, peppers, and spices. They maintain a crunchy, carrot texture with flavors of peppers and other seasonings. These spicy, pickled vegetables are traditionally served with a meal. In Vietnamese culture, pickled carrots are served alongside appetizers including Vietnamese egg rolls, or as an ingredient in recipes such as bánh mì and various soups. In Vietnamese-American markets, pickled carrot and daikon are available to buy in bulk, and in Vietnam, the two pickled vegetables are sold by wet market vendors in sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Misozuke
are Japanese preserved vegetables (usually Pickling, pickled in Edible salt, salt, brine, or a bed of rice bran). They are served with rice as an ''okazu'' (side dish), with drinks as an ''sakana, otsumami'' (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. Alternate names Tsukemono are also referred to as , or , all carrying the meaning of "fragrant dish" in Japanese. The ''ko'' or portion in these names means "fragrant", and the term was used as a ''nyōbō kotoba'' or "woman's word" for miso in reference to the smell. Over time, this term was also applied to Pickling, pickles, again for the smell. ''Oshinko'' ("fresh fragrance") more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color that much. The term is now also used more broadly to refer to pickles in general. Making tsukemono To make tsukemono, one needs a container, salt, and someth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Cuisine
Indian cuisine consists of a variety of regional and traditional cuisines native to India. Given the diversity in soil, climate, culture, ethnic groups, and occupations, these cuisines vary substantially and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hinduism and Islam, cultural choices and traditions. Historical events such as invasions, trade relations, and colonialism have played a role in introducing certain foods to this country. The Columbian discovery of the New World brought a number of new vegetables and fruit to India. A number of these such as potatoes, tomatoes, chillies, peanuts, and guava have become staples in many regions of India. Indian cuisine has shaped the history of international relations; the spice trade between India and Europe was the primary catalyst for Europe's Age of Discovery. Spices were bought from India and traded around Europe and Asia. Indian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickles
Pickles may refer to: Dogs * Pickles (dog) (died 1967), a dog that found the stolen World Cup trophy in 1966 * Pickles (pickleball), a dog often cited as the name origin for the sport of pickleball * Mr. Pickles, the titular demonic dog in an American animated sitcom Food * Pickles, a name for a pickled cucumber in the United States and Canada * Pickle, a sweet, vinegary pickled chutney popular in Britain, such as Branston Pickle, also known as "sweet pickle" or "ploughman's pickle" * South Asian pickles, also known as ''achar'', any of several savory condiments popular in South Asia * Any food that has undergone pickling Fictional characters * Pickles (Dethklok), a drummer of Dethklok in ''Metalocalypse'' * The Pickles, a family in ''Cloudstreet'' * Pickles, a character from ''The Dick Van Dyke Show'' * Pickles, a toy bunny from ''Doc McStuffins'' * Pickles B.L.T, a character from the Lalaloopsy toy line * Pickles Oblong, a character from ''The Oblongs'' People * Pickles ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encurtido
Encurtido is a pickled appetizer, side dish and condiment in the Mesoamerican region. It consists of various vegetables, such as onion, peppers such as jalapeño, carrot and beets, among others, pickled in vinegar brine and typically prepared so the vegetables remain crunchy and firm to the bite. When used as a condiment, it is added to many various dishes to add flavor. It is typically served cold. Encurtido is a common dish in Honduran cuisine, and is sometimes used to add spiciness to various foods. It is also a common condiment "throughout coastal Central America" that is used as an "all-purpose" sauce in these areas. It is also commonly used in Mexican cuisine and Mexican-American cuisine as a table condiment. In the United States and other areas, mass-produced jarred or canned encurtido consisting of chili peppers, carrot and onion is sold in Mexican markets. It is a relatively simple dish to prepare, in which denser vegetables such as carrots and beets are gently boiled or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pickled Foods
This is a list of pickled foods. Many various types of foods are pickled to preserve them and add flavor. Some of these foods also qualify as fermented foods. Pickled foods A * * * * * * * * * * B * * * * * * * * * C * * * * Champoy – ''Myrica rubra'' pickled in salt, sugar, and vinegar from the Philippines * * * * * * * * * * * * * * D * * * E * * * Encurtido – a pickled vegetable appetizer, side dish and condiment in the Mesoamerican region F * * * G * * * * * * – sometimes referred to as dilly beans H * * J * File:Dilly beans.jpg, Dilly beans File:Gari ginger.jpg, Gari (pickled ginger) File:PickledGherkin1.JPG, A pickled gherkin File:Aringa-marinato.jpg, Pickled herring with onions K * * * * :* :* :* :* :* * L * * * M * * * * * * * * * * N * * * O * Onions * P * * * * * – also referred to as pickled pork * Pickled carrot – a carrot that has b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nukazuke
is a type of Japanese preserved food, made by fermenting vegetables in rice bran (nuka), developed in the 17th century. Almost any vegetable may be preserved using this technique, although some common varieties include eggplants, daikon, cabbage, carrots, and cucumbers. The taste of nukazuke can vary from pleasantly tangy to very sour, salty and pungent, depending on the methods and recipe used or region, usually with a crispy, crunchy texture. Less common are fish nukazuke, found in the north part of Japan, using sardine, mackerel, puffer fish roe, or Japanese horse mackerel. Pickles are an important part of Japanese diet, often eaten at the end of a meal and are said to aid in digestion. The lactic acid bacteria in nukazuke are probiotics that aid the intestinal flora. These bacteria are also responsible for producing folate and vitamin B12 in nukazuke. Further, since nukazuke absorb nutrients from the rice bran, they are high in vitamin B1, which helped prevent beri-beri i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Konbu
''Konbu'' (from ja, 昆布, konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' ( ko, 다시마) or ''haidai'' (). Kelp features in the diets of many civilizations, including Chinese and Icelandic; however, the largest consumers of kelp are the Japanese, who have incorporated kelp and seaweed into their diets for over 1,500 years. Prominent species There are about eighteen edible species in Laminariaceae and most of them, but not all, are called kombu. Confusingly, species of Laminariaceae have multiple names in biology and in fisheries science. In the following list, fisheries science synonyms are in parentheses, and Japanese names follow them. * ''Saccharina japonica'' (''Laminaria japonica''), * ''Saccharina japonica'' var. ''religiosa'' (''Laminaria religiosa''), * ''Saccharina japonica'' var. ''diabolica'' (''Laminaria diabolica''), l * ''Saccharina japonica'' var. ''ochotensis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice Bran
Bran, also known as miller's bran, is the hard outer layers of cereal grain. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel (tip cap). Along with germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains. Bran is present in cereal grain, including rice, corn (maize), wheat, oats, barley, rye and millet. Bran is not the same as chaff, which is a coarser scaly material surrounding the grain but not forming part of the grain itself, and which is indigestible by humans. "chaff, which is indigestible for humans" Composition Bran is particularly rich in dietary fiber and essential fatty acids and contains significant quantities of starch, protein, vitamins, and dietary minerals. It is also a source of phytic acid, an antinutrient that prevents nutrient absorption. The high oil content of bran makes it subject to rancidification, one of the reasons that it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsukemono
are Japanese preserved vegetables (usually pickled in salt, brine, or a bed of rice bran). They are served with rice as an ''okazu'' (side dish), with drinks as an '' otsumami'' (snack), as an accompaniment to or garnish for meals, and as a course in the kaiseki portion of a Japanese tea ceremony. Alternate names Tsukemono are also referred to as , or , all carrying the meaning of "fragrant dish" in Japanese. The ''ko'' or portion in these names means "fragrant", and the term was used as a ''nyōbō kotoba'' or "woman's word" for miso in reference to the smell. Over time, this term was also applied to pickles, again for the smell. ''Oshinko'' ("fresh fragrance") more specifically referred to vegetables that had been only lightly pickled and that had not yet changed color that much. The term is now also used more broadly to refer to pickles in general. Making tsukemono To make tsukemono, one needs a container, salt, and something to apply downward pressure on top of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Persia and was originally cultivated for its leaves and seeds. The most commonly eaten part of the plant is the taproot, although the stems and leaves are also eaten. The domestic carrot has been selectively bred for its enlarged, more palatable, less woody-textured taproot. The carrot is a biennial plant in the umbellifer family, Apiaceae. At first, it grows a rosette of leaves while building up the enlarged taproot. Fast-growing cultivars mature within three months (90 days) of sowing the seed, while slower-maturing cultivars need a month longer (120 days). The roots contain high quantities of alpha- and beta-carotene, and are a good source of vitamin A, vitamin K, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daikon
Daikon or mooli, ''Radish, Raphanus sativus'' Variety (botany), var. ''longipinnatus,'' is a mild-flavored winter radish usually characterized by fast-growing leaves and a long, white, root. Originally native to continental East Asia, daikon is harvested and consumed throughout the region, as well as in South Asia, and is available internationally. In some locations, daikon is planted for its ability to break up compacted soils and recover nutrients, but is not harvested. Names In culinary contexts, ''daikon'' ( ja, 大根, lit=big root) or are the most common names in all forms of English. British India, Historical ties to South Asia permit ''mooli'' () as a general synonym in English. The generic terms white radish, winter radish, Oriental radish, long white radish, and other terms are also used. Other synonyms usually vary by region or describe #Varieties, regional varieties of the vegetable. When it is necessary to distinguish the usual Japanese form from others, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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