145 Sentences With "marinades" | Random Sentence Generator

Williams Sonoma Marinades, $41.95The three different marinades ensure they'll never be stuck with a bland piece of meat, seafood, or vegetable.

It's also great for jazzing up homemade dressings or marinades.

Pound garlic for mayonnaise, vinaigrettes, marinades, kebabs and herb butter.

I'd learn different cooking techniques like grilling and sauteing and experiment with marinades.

The preparation is more involved, with marinades and sauces specific to each dish.

You need a proper bread to soak up the marinades and the sauces.

According to FWX, seasoning sticks are a new trendy alternative to marinades, rubs, and seasonings.

Just like most marinades, pickle juice contains a mixture of acid (usually vinegar), salt and sugar.

We've seen tests that show marinades only reach one to three millimeters beneath the meat's surface.

Eat: Caleta 111 Cevicheria, a Peruvian restaurant in Queens, specializes in seafood with citrus-based marinades.

Bazodee sauces and marinades, $9.99 for an 8.5-ounce bottle, $16.99 for two, $23.99 for three, bazodee.com.

There's heat, too, blooming late and fierce, an open challenge to the milder tandoori marinades around town.

Front Burner Silan, a syrup made from dates, adds depth to whiskey cocktails and sweetness to marinades.

Front Burner Available in three flavors, these sauces from Kumana can be used for dips or marinades.

He marinades it in fresh yeast puree for two days before grilling and drenching in lemon immediately after.

"I love to make burgers, grilled chicken with different marinades, garlic green beans, carrots and broccoli," she said.

Mirzai watched him, learning the marinades special to Khan's border region—a process that Mirzai wouldn't share with me.

Here's a whole arsenal of recipes to up your taco game, including all our favorite marinades, tortilla secrets, and accoutrements.

This extra source of protein and fat can increase browning on naked meat or in watery or low-sugar marinades.

That same digestive enzyme also tenderizes meat, which is why you'll find it's so welcome in marinades and at barbecues.

The birds are then thrown alive into a vat of Armagnac brandy (which both drowns and marinades them), then roasted.

In truth, I might shift the location to a restaurant to cut down on the preparation of possibly needless marinades.

And he cuts mayonnaise with all sorts of concoctions to make mighty marinades — with teriyaki sauce, curry paste, pesto, barbecue sauce.

Squeeze every last drop of juice from lemons and limes to make the most flavorful marinades, salad dressings, drinks, and more.

Throughout the menu, bold rubs and marinades made with island spices, mixed herbs, and fresh citrus enhance fresh proteins and veggies.

That might sound completely impossible, but we promise it's not when you've got these super simple chicken marinades in your corner.

After cutting them, he marinades the tomatoes in buttermilk mixed with spicy, housemade jalapeño sauce that he's brought along from Bullard.

Just choose your favorite lean meat and marinate it — the number of bottled marinades with low calorie counts out there is staggering.

Don't think of chicken breasts as bland, she argues, so much as neutral in flavor, a blank canvas for spices and marinades.

Marinades don't really need herbs The best ingredients for your marinade are actually salt, sugar, oil and an acid like lemon or vinegar.

Their bright new place is a showcase for Filipino barbecue, especially grilled skewers slathered in sauce, and adobo preparations in typical vinegar marinades.

Bring home a few bunches of basil, parsley, and fresh oregano to add to salads, pasta dishes, roasted vegetables, and marinades, she said.

When I buy meats at the grocery store, I divide large packages up, add seasonings or marinades, and stick them in the freezer.

Most of the flavors we use in marinades are fat-soluble — as opposed to water-soluble — and meat is about 75 percent water.

Use it in marinades and sauces for basting roasted meats, over granola and yogurt in the morning and in place of honey in baking.

It's not exactly clear why, but it could be that the water, spices, and antioxidants in the marinades keep the chemicals from forming, Turesky says.

Consider using seasoning and marinades If I'm working with farm-fresh vegetables, I almost always keep it simple and just season with salt and pepper.

That being said, sometimes it's more fun to give your veggies a burst of flavor by using seasonings and marinades ( try these on your veggies ).

Because marinades never really get to the center of thick cuts of meat, it can be very effective to marinate them for just half an hour.

"This is also great on top of yogurt and in smoothies — and it adds an element of tartness to salad dressings, sauces and marinades," says Becerra.

But what flank steak lacks in softness, it makes up for with a deeply mineral brawniness that can stand up to the spiciest, tangiest, most pungent marinades.

Same with the vibrant yellow marinades and condiments of vinegar, mustard, and sauteed onions that enliven the salty, meaty Senegalese plates at Maty's African Cuisine in Old Redford.

The university researchers later turned to Alcalase, an enzyme that can break down an even broader range of proteins and that is used in some foods like marinades.

Steven Raichlen, the author of Barbecue Sauces, Rubs and Marinades and professor of grilling at the Barbecue University, gives his best tips for perfectly cooked meats and vegetables. 1.

It's not more than skin-deep It's a good idea to use marinades on meat, especially tough cuts like a flank steak, as they do add flavor and tenderness.

The caramel is added in small amounts to marinades, or pots of simmering meat, which it infuses with umami, bringing a savory sweetness along with a touch of bitterness.

And if, like me, you have a drawer full of unused condiment packages from take-out that you feel guilty just throwing away, you can use those for marinades, too.

Salads and slaws can be made with raw vegetables like carrots, tomatoes, corn, and beets, and topped with dressings made from cashews or with zippy marinades from citrus and vinegar.

The Hmong grow cilantro, for decades a staple of California cuisine; they know not to slice off the roots, which are used in Thai soups, chili pastes and meat marinades.

An essential flavor in everything from chutneys to marinades, amchoor has its place in a plethora of Indian dishes, but Lakshmi has a favorite, untraditional-as-hell way of using it.

The inspo for the new limited-edition Scorpion Sauce isn't the fires of hell, it's actually taking a cue from the sweet and spicy condiments and marinades used in Caribbean cooking.

We've rounded up ten of TJ's BEST dips, marinades, toppings, dressings, and spreads — the ones that you can do pretty much anything you want with (go ahead and drink them if the urge strikes).

But elsewhere, the prevailing assembly-line, build-it-yourself model baffled me; there were too many mix-ins and toppings, including oddball interlopers like corn and kale, and the marinades were more like heavy sauces.

Don't think about marinades as flavoring a chicken breast or pork chop all the way through; instead, keep in mind that a marinade should be the first thing that cooks when meat hits the heat. 2.

"This salsa has a satisfying smoky heat that works with chips, tacos, grilled fish, and roasted veggies," DeSantis told Insider, adding that it also works well in recipes as a base for dips, sauces, and marinades.

It's called sous-vide (French for "under vacuum") and it entails placing a food item—along with seasonings or marinades—into a plastic bag which you then vacuum seal and submerge into a constant temperature water bath.

And now New York Shuk, a small producer of North African and Middle Eastern ingredients, has introduced a smooth, jammy paste of preserved lemons that does its citric, saline work in dressings, sauces, marinades, spreads and dips.

The family company, Johannesburg-based St George's Fine Foods, may also have suffered from Catzavelos' racist statements as at least one company, the Baron Group, said it stopped doing business with the manufacturer of sauces and marinades.

It can also mean explaining the science behind a trick that will improve your cooking, like what happens when you add a touch of mayonnaise to marinades for grilled or seared meats, which I'll explore in my second column.

Bachan's Japanese Barbecue Sauce Price: $22.493 With the richness found in the best teriyaki sauces and the smokiness of American BBQ classics, Bachan's will quickly become the go-to staple for marinades and adding a little extra flavor to your food.

A dulcet riff on preserved lemons, with a musky hint of saffron, it's fine as is, but the website suggests using it in marinades for Easter lamb and Moroccan lemon chicken, and pairing it with Uplands Pleasant Ridge Reserve, one of my favorite cheeses.

More From The Daily Meal America's Best Steakhouse Side Dishes Steakhouse Secrets Only the Experts Know The Unhealthiest Menu Items at Outback Steakhouse 19 Marinades That Will Up Your Steak Game Stop Calling That Juicy Steak 'Bloody' – Here's What It Really Is The carnivorous keepsake comes in three different fragrances: Original Meat, Backyard BBQ, and Classic Burger.

Molasses sugar is often used in chutneys, pickles, and marinades, as well as in Christmas cakes.

Recipe Unlimited retails signature Swiss Chalet sauce, gravy, and marinades (as powdered mixes) in Canadian supermarkets.

Pineapples have been an island staple since the 19th century and figure into many marinades and drinks.

Lihing is also used in marinades, local variants of sambal relishes and even as a flavouring for stir-fried noodles.

In May 2018, Stonewall Kitchen agreed to a licensing agreement with Legal Sea Foods to launch line of specialty seafood sauces and marinades throughout the United States.

Blair's Heat Collection includes a line of sauces used as marinades or dipping sauces. The Heat Sauces include: Habanero Mango, Jalapeño Tequila, Chipotle Slam, and Wasabi Green Tea.

Are typical pringás , the marinades of fish, duck with orange and cooked chickpea peleaos with morcilla. And among bakery products: cakes, fritters, piñonates home, the prieto bread or preñao bread.

The dish consists of cubes of chicken that are marinated, then skewered and grilled. Common marinades are based upon yogurt and lemon juice or tomato puree, though there are other variations.

Christopher B. "Stubb" Stubblefield, Sr. (March 7, 1931 – May 27, 1995) was an American barbecue restaurateur and music patron known for his barbecue sauces, rubs and marinades distributed by Stubb's Legendary Kitchen, Inc.

Lawry's spice blends Lawry's and Adolph's are food, seasoning, and beverage brands owned by McCormick & Company, and formerly owned by Unilever and Lawry's. Products include marinades, spice blends, breadings, Spatini sauce, and other seasoning mixes.

Cassia buds, although rare, are also occasionally used as a spice. They resemble cloves in appearance and have a mild, flowery cinnamon flavor. Cassia buds are primarily used in old- fashioned pickling recipes, marinades, and teas.

A modern beer bottling line Bottling lines are production lines that fill a product, generally a beverage, into bottles on a large scale. Many prepared foods are also bottled, such as sauces, syrups, marinades, oils and vinegars.

Ah-So is a line of Asian sauces and marinades from Allied Old English, Inc., Port Reading, New Jersey. This garlicky, sweet, sticky, brightly red marinade is popular in the Northeast United States. A plastic squeeze bottle version exists.

Marinades often contain vinegar. Soups sometimes have vinegar added to them, as is the case with hot and sour soup. In terms of its shelf life, vinegar's acidic nature allows it to last indefinitely without the use of refrigeration.

It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Marinades vary between different cuisines. For example, in Indian cuisine the marinade is usually prepared with a mixture of spices.

They make an excellent garnish for Mexican and Southwestern American cuisine. Mature red Fresno peppers provide less flavor and more heat. They are often added to salsas, relishes, ceviches, and marinades. They make good toppings for tacos, tostadas, burgers, sausages and hot dogs.

Davis expanded the varieties of rice produced, including brown and flavored rice. The business also expanded into other food product lines including locally manufactured seasonings, spices, sauces, marinades and snacks, added the brands HOL GRAIN and QUIGGS, and expanded marketing throughout the US and Canada.

Ken's Foods is a privately held food manufacturing company located in Marlborough, Massachusetts. Ken's primary products are salad dressings, sauces, and marinades. The company's commercial food manufacturing divisions produce products both for retail sale and food service, including contract manufacturing for companies such as Newman's Own.

Naturally Fresh, Inc. is a producer of dressings, sauces, marinades, dips, oils, and vinegar. The company also manufactures dressings, sauces and dips for a number of different restaurants and institutions, including Hooters. It is currently one of the largest manufacturers of sauces and salad dressings in the United States.

Spur Steak Ranches operates a sauce manufacturing facility that supplies franchisees with the brand’s sauces. Its sauces and marinades are also retailed in major South African retailers. Certain products, which are externally manufactured under licence, are sold directly to consumers in major South African retailers such as frozen ribs and burger patties.

While Kraft only markets a single variety of Worcestershire sauce under different sizes in the UK and in Canada, a few more products are marketed under the L&P; brand in the United States. These include a reduced-sodium version of the sauce, a steak sauce, and marinades in peppercorn and vinaigrette flavours.

Inca Kola soft drink, which is flavored with lemon verbena. Lemon verbena leaves are used to add a lemon flavor to fish and poultry dishes, vegetable marinades, salad dressings, jams, puddings, Greek yogurt, and beverages. The leaves are also used in potpourri. Lemon verbena is used to make herbal teas and as a liqueur flavoring.

It can be used fresh diced to add heat and spice to marinades, dressings, barbeque sauces, salsa, and chutney. The Fatalli can be combined with fruit to make jelly and jam. Being thin-walled it is an ideal pepper for drying. It is reported to add a fruity flavor and spice when brewing beer.

Sam's Club markets items under the private labels Simply Right, Member's Mark, Bakers & Chefs, Daily Chef, Sam's Club, and Richelieu Foods, a private label manufacturer of frozen pizza, salad dressing, sauces, marinades, condiments and deli salads. Sam's Club does not sell the Sam's Choice or Great Value brands that are available in Walmart stores.

Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts. In meat, the acid partially hydrolyzes tough collagen fibers, tenderizing it. In the United Kingdom, lemon juice is frequently added to pancakes, especially on Shrove Tuesday.

Khorovats () is a dish of pieces of meat grilled on flat skewers known as shish or shampoor. It is very popular, especially on festive occasions. In contrast to shish kebab, the meat pieces are typically larger, and left on the bone. While sometimes coated in salt, pepper, onions, and herbs shortly before cooking, vinegar-based marinades are not used.

Barbecue bible: sauces, rubs, and marinades, bastes, butters & glazes. Workman Publishing. . It went into commercial production under the Brand & Co. label in 1831, marketed as a condiment for "fish, meat and fowl", and continued production under this label after bankruptcy forced ownership of Brand & Co. to be transferred to W.H. Withall in 1850. It was renamed A.1.

Some prepared meat products, such as meatballs and commercially available marinades, include pineapple and/or pineapple-derived ingredients. Although the quantity of bromelain in a typical serving of pineapple fruit is probably not significant, specific extraction can yield sufficient quantities for domestic and industrial processing, including uses in baking, anti-browning of cut fruit, textiles and cosmetics manufacturing.

The book describes how to make savoury dishes including "Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Pottages". Pastries include biscuits, cakes, custards, puddings, pies and tarts. Confectionery includes candying and conserving flowers, fruits, and roots, as well as jellies, marmalades and decorative "sugar-works". Drinks include the making of beer, cider, mead, perry and English wines, as well as cordials.

Calamansi (Citrus × microcarpa), also known as calamondin or Philippine lime, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo and Sulawesi in Southeast Asia, as well as southern China and Taiwan in East Asia. Calamansi is ubiquitous in traditional Filipino cuisine. It is used in various condiments, beverages, dishes, marinades, and preserves.

Chachere frequently autographed his books with laissez les bons temps rouler (let the good times roll). In 1995, he died just shy of his 90th birthday. Tony Chachere's Creole Foods is now owned by Chachere's remaining descendants and is run by Don Chachere, his grandson. It continues to offer a variety of cookbooks, seasoning blends, dinner mixes, marinades, sauces, batters, and frozen items.

Mustard is most often used at the table as a condiment on cold and hot meats. It is also used as an ingredient in mayonnaise, vinaigrette, marinades, and barbecue sauce. It is also a popular accompaniment to hot dogs, pretzels, and bratwurst. In the Netherlands and northern Belgium, it is commonly used to make mustard soup, which includes mustard, cream, parsley, garlic, and pieces of salted bacon.

The blue color disappears with cooking, and the mushroom becomes grayish. Because of the granular texture of the flesh, it does not lend itself well to drying. Specimens producing copious quantities of milk may be used to add color to marinades. In Mexico, individuals harvest the wild mushrooms for sale at farmers' markets, typically from June to November; they are considered a "second class" species for consumption.

The addition of specialist cooking wines, liqueurs and vermouths adds flavour to finished meat and fish dishes; desserts benefit from the use of sweet or dry wines. In addition, the use of specialist cooking wine in marinades can tenderise meat and is of particular benefit to game dishes. It is discouraged serving the same alcoholic beverage with the meal that was cooked using it.

Fifth, strong marinades for meat and game ceased to be used. Sixth, they stopped using heavy sauces such as espagnole and béchamel thickened with flour based "roux", in favor of seasoning their dishes with fresh herbs, quality butter, lemon juice, and vinegar. Seventh, they used regional dishes for inspiration instead of haute cuisine dishes. Eighth, new techniques were embraced and modern equipment was often used; Bocuse even used microwave ovens.

The official logo for Kamis Kamis S.A. is a Polish manufacturer of spices, mustard, ketchup, breading, marinades, vinegar, salt, tea. Most of the products are sold under the brand names Kamis or Galeo, Tea - under the brand name Irving Tea. The company was founded in 1991. Apart from Poland it is active in other markets in Eastern Europe, the former Soviet Union, as well as in Germany and the USA.

Qâlat daqqa is utilized in several manners: # In meats it is used as ether a dry rub or as an ingredient to marinades. It is noted for use in lamb tajines. # In vegetable dishes, it is noted for imparting a warm flavor, especially in pumpkin- or eggplant-based dishes. It can also be used in dishes like fruit crisps or other fruit desserts and pies Fruit Crisp - Kitchenporch.

Kabsa is also known as machboos in the Persian Gulf region. Omani cuisine is influenced by Arab, Iranian, Indian, Asian, Eastern Mediterranean, and African cuisine, reflecting Oman's position as a vast trading empire at the intersection of traditional spice trade routes. Dishes are often based on chicken, fish, and lamb, as well as the staple of rice. Most Omani dishes tend to contain a rich mixture of spices, herbs, and marinades.

Pechuga adobada Adobada (Spanish for "marinated"), also spelled adovada, is a preparation for many dishes that are common in Mexican cuisine similar to tacos. Adobada is generally pork marinated in a "red" chile sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to al pastor. It is generally served on small, pliable corn maize tortilla along with sautéed vegetables and cheese.

Amchoor is a predominant flavoring agent used in Indian dishes where it is used to add a sour tangy fruity flavor without moisture. It is used to flavor samosa and pakora fillings, stews and soups, fruit salads and pastries, curries, chutneys, pickles and dals and to tenderize meats, poultry, and fish. It is added to marinades for meat and poultry as an enzymatic tenderizer and lends its sourness to chutneys and pickles.

The cuisine of Oman is generally very simple, with the aid of many spices and marinades to complete a dish, which usually consists of chicken, fish, and lamb. Unlike that of many other Asian nations, Omani cuisine is not spicy, and varies regionally. Everyday meals generally have components such as rice, a wide variety of soups, salad, curry, and fresh vegetables. For dessert, many Omani people have a kind of sweet, known as Omani halwa.

Many of these are sold to a local food processor who marinades, makes tapenade as well as other sauces and product. Griffith producers 25% of Australia's poultry with an emphasis on growth. Baiada Poultry purchased Bartters and the Steggles brand 5 years ago and has identified Griffith as one of the major centre's for chicken production in Australia. The plan is to double production from processing 750,000 birds a week to 1.5million a week.

Apple cider vinegar, or cider vinegar, is a vinegar made from fermented apple juice, and used in salad dressings, marinades, vinaigrettes, food preservatives, and chutneys. It is made by crushing apples, then squeezing out the juice. Bacteria and yeast are added to the liquid to start the alcoholic fermentation process, which converts the sugars to alcohol. In a second fermentation step, the alcohol is converted into vinegar by acetic acid- forming bacteria (Acetobacter species).

The taste of mustard ranges from sweet to spicy. Commonly paired with meats and cheeses, mustard is also added to sandwiches, hamburgers, corn dogs, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa,Hazen, p.

2nd ed., (Chicago: University of Illinois Press, 1996), 163-164. In general, nouvelle cuisine puts an emphasis on natural flavours, so the freshest possible ingredients are used, preparation is simplified, heavy sauces are less common, as are strong marinades for meat, and cooking times are often reduced. Nouvelle cuisine was a movement towards conceptualism and minimalism and was a direct juxtaposition to earlier haute cuisine styles of cooking, which were much more extravagant.

For example, the meat cabinet at the supermarket might use a merchandise outpost to suggest a range of marinades or spice rubs to complement particular cuts of meat. As a generalisation, merchandise outposts are updated regularly so that they maintain a sense of novelty."Interior Design Tips: 6 Steps to Design Your Retail Shop", Retail Shop Design According to Ziethaml et al., layout affects how easy or difficult it is to navigate through a system.

In 1993, Mezzetta purchased Kona Coast Hawaiian Sauces and Marinades. In 1995, the company moved into a new factory in American Canyon, CA. The company is now operated by fourth-generation family member Jeff Mezzetta, who serves as president. At one time, Mezzetta owned the Tulelake Horseradish brand, but sold that business to Beaverton Foods of Oregon. Mezzetta's plant in American Canyon, CA The company sponsors an annual "Make That Sandwich" recipe contest, awarding a $25,000 first prize.

Byrd also raised money by soliciting pledges for his attempt to complete the 2002 Houston Marathon. He finished the marathon, and donated all of his pledges to the Children's Miracle Network. In 2003 Byrd published Eat Like a Byrd: The Tracy Byrd Cookbook. He also launched a line of spices, rubs, and marinades to go along with it, called "Tracy Byrd's Tiny Town Products"; a portion of these sales were donated to the Children's Miracle Network.

These vinegars are used in making sunomono (酢の物, "vinegar dishes"), tsukemono (漬物, "pickles"), nimono (煮物, "simmered dishes"), as well as in marinades to mitigate the stronger odors of certain fishes and meats. Seasoned rice vinegar (合わせ酢 awasezu) is made by adding sake, salt and sugar. Additionally, mirin is also sometimes used (but only rarely). Although it can be made at home, prepared awasezu can also be readily bought at supermarkets.

He referred to it as adobo de los naturales ("adobo of the native peoples"). The Spanish also applied the term adobo to any native dish that was marinated before consumption. In the 1794 edition of Vocabulario de la lengua tagala, it was applied to quilauìn (kinilaw) a related but different dish which also primarily uses vinegar. In Vocabulario de la lengua Bisaya (1711), the term guinamus (verb form: gamus) was used to refer to any kind of marinades (adobo), from fish to pork.

The flagship product, Beerenberg Strawberry Jam is made from strawberries grown and picked from the Beerenberg Farm. The company also produces a range of over 50 other products including mustards, marmalades, chutneys, sauces and marinades, pickles, dressings, dessert toppings and olive oil all made in small batches, using traditional recipes with no added artificial flavourings, colours or preservatives. In 2007 Beerenberg launched a new product in collaboration with another iconic South Australian family-owned business, Coopers Brewery, Beerenberg Coopers Ale Barbeque Sauce.

The company's primary business strategy is to acquire producers of private-label products in Canada and the U.S. It services both the retail grocery and the foodservice distribution channels. In addition to private-brand non-dairy creamers, single-serving coffee pods, baby foods, salad dressings, marinades, dips, soups, sauces, dry-mix pasta dinners, jams, spreads, and cereals, the company also maintains several brand-name products including Cremora non-dairy coffee lightener, Second Nature egg substitutes, and Nature's Goodness baby foods.

Ti' Punch, French Creole for "petit punch", is a traditional drink in parts of the French West Indies. Rum may also be used as a base in the manufacture of liqueurs and syrups, such as falernum and most notably, Mamajuana. Rum is used in a number of cooked dishes as a flavoring agent in items such as rum balls or rum cakes. It is commonly used to macerate fruit used in fruitcakes and is also used in marinades for some Caribbean dishes.

Burhop's marinades and sauces. The suburban Burhop's locations also feature small wine boutiques. A selection of Burhop's seafood. At various points in its history Burhop's has been operated as a seafood wholesaler, retailer, and a full-service restaurant, maintaining multiple locations in downtown Chicago (at both North State Street and LaSalle Street) and in five towns in the Chicago metropolitan area (including Glenview, Hinsdale, and Wilmette)."The Munch and Crunch That Makes Chicago a Great Food Town," Chicago Tribune, Dorothy B. Anderson (October 4, 1990).

Environmental and energy research studies focus on emerging technologies that help to reduce water usage and waste generation, while also facilitating the recovery of waste heat and value-added byproducts from processing operations. Improved recycling technologies, in particular, are pursued to assist not only in recycling water but also in recycling marinades, brines, etc., thereby reducing their impact on waste treatment operations. Studies also focus on understanding of how waste is generated and how to more effectively remove it from air and water streams.

The shoulder end produces chops that are considerably fattier than the chops taken from the loin end. The so-called "Iowa Chop" is a thick center cut; the term was coined in 1976 by the Iowa Pork Producers Association. A "Bacon Chop" is cut from the shoulder end and leaves the pork belly meat attached.Food and Wine Magazine August 2008 Pork chops are sometimes sold marinated or can be marinated at home to add flavor; marinades such as a chili sauce or a barbecue sauce are common.

C. chinense and its varieties have been used for millennia in Yucatan and Caribbean-style cooking to add a significant amount of heat to their traditional food. They are mainly used in stews and sauces, as well as marinades for meats and chicken. Western food at times also uses some of these chiles. For example, Habanero (a group of C. chinense varieties) are commonly used in hot sauces and extra-spicy salsas, due to the popularity of Tex-Mex and Mexican cuisines in Western culture.

The company now employs around 8,000 staff in the UK and, as of 2013, had over 280 branches, with some 60 serving food conforming with Muslim dietary laws (halal). In 2010, Nando's UK won the Sunday Times's best place to work award in the big company category. Its sauces and marinades were also retailed in UK supermarkets. Nando's claims to have the largest collection of South African art in the UK, with over 5,000 works displayed in restaurants; original artworks are commissioned by the company.

Pargiyot consists of cubed chicken thighs (or breast) that have been marinated for a number of hours in a flavorful marinade often containing onions, parsley, garlic, and various spices or sauces such as harissa or amba. The pargiyot is then placed onto skewers similar to shish kebabs, and cooked on a grill such as a mangal. The pargiyot is grilled and the marinades create a flavorful crust on the outside of the chicken. Once it is finished, the chicken is commonly served with tehina sauce, or served with Israeli salad, rice or even a pita.

Dried cloves Clove tree flowerbuds Cloves are used in the cuisine of Asian, African, Mediterranean, and the Near and Middle East countries, lending flavor to meats, curries, and marinades, as well as fruit such as apples, pears, and rhubarb. Cloves may be used to give aromatic and flavor qualities to hot beverages, often combined with other ingredients such as lemon and sugar. They are a common element in spice blends like pumpkin pie spice and speculoos spices. In Mexican cuisine, cloves are best known as clavos de olor, and often accompany cumin and cinnamon.

Broaster Company is the owner of a proprietary process that creates Genuine Broaster Chicken. The process uses the company's marinades and coating to prepare chicken which is then fried in a Broaster Pressure Fryer by an employee with training from the Broaster Company. Broaster Company also distributes other frozen, ready-to-cook food products that are designed to be prepared in Broaster Pressure Fryers or the company's Countertop Ventless Fryers. Customers can serve the foods as part of the Broaster Express branded program, or include them on their own existing menu without the branding.

From Japan, the concept of serving raw fish as a meal with rice was introduced, as was soft tofu, setting the stage for the popular dish called poke. From Korea, immigrants to Hawaii brought a love of spicy garlic marinades for meat and kimchi. From China, their version of char siu baau became modern manapua, a type of steamed pork bun with a spicy filling. Filipinos brought vinegar, bagoong, and lumpia, and during the 20th century immigrants from American Samoa brought the open pit fire umu and the Vietnamese introduced lemongrass and fish sauce.

Two to three tablespoons of ReaLemon lemon juice has the equivalent of the juice from one average-sized lemon. Both ReaLemon and ReaLime are used as ingredients in various recipes, such as in baking, grilling, and as an ingredient in marinades and salad dressings. ReaLemon can be used as an ingredient in hot tea, lemonade and hot lemonade, and in various cooked dishes and baked goods such as pies. ReaLemon and other lemon juices can be used to prevent browning discoloration from occurring in peeled or sliced potatoes.

Optimal temperature ranges of papain and ficin are elevated relative to zingibain, whereas bromelain operates at a slightly lower range. Maximum proteolytic activity of zingibain occurs at pH of 6.0, although the enzyme is still active in pH ranges from 4.5 to 6.0 (optimal pH for meat marinades). GP-II, the more acidic of the two isozymes, exhibits a pI of 4.82, and GP-I exhibits pI values at 5.05 or 5.16. These multiple pI values lend support to a theory that GP-I may be a mixture of two proteins.

McCormick & Company is KFC's largest supplier of sauces, seasonings, and marinades, and is a long-term partner in new product development. Due to the company's previous relationship with PepsiCo, most territories supply PepsiCo products, but exceptional territories include Barbados, Greece, New Zealand, the Philippines, Romania, South Africa, and Turkey, which stock drinks supplied by The Coca-Cola Company, and Aruba, which stocks RC Cola from the Cott Corporation. In Peru, the locally popular Inca Kola is sold. In a number of Eastern European locations and Portugal, beer is offered, in addition to soft drinks.

The Wish-bone logo Wish-Bone is an American brand of salad dressing, marinades, dips and pasta salad. The original salad dressing was based on a recipe served at the Wish-Bone restaurant in Kansas City, Missouri, founded by ex-soldier Phillip Sollomi in 1945 along with Lena Sollomi, Phillip's mother. The Italian dressing served at the Wishbone was based on a recipe from Lena Sollomi's Sicilian family which was a blend of oil, vinegar, herbs and spices. Demand for the salad dressing proved so high that Phillip started a separate operation to produce it for sale, making it by the barrel.

In 2007, the company started a new advertising campaign to encourage consumers to dispose of older packages of spices, by pointing out that any of their packages that list their address as "Baltimore, MD 21202" are over 15 years old.USA Weekend Magazine, September 28, 2007, Page 15McCormick Fresh Flavor In 2008, McCormick acquired Billy Bee Honey Products of Canada, and the Lawry's brand of seasonings and marinades in its largest acquisition in company history for the next ten years. To gain FTC approval for the purchase of Lawry's, McCormick agreed to sell its Season-All business to Morton Salt.

Mango pineapple salsa, made with jalapeños, red onion, and cilantro (coriander), served in a ramekin Tomato-based salsas were later eclipsed by salsas made with fruit, corn or black beans. Since the 2000s sweet salsas combining fruits with peppers like habanero, Scotch bonnet and datil have grown in popularity and are served with frozen dessert, cheesecakes and pound cakes. In the United States, salsa is used in marinades, salad dressings, stews and cooked sauces. In addition to accompanying various fish, poultry and meat dishes, it is also used as a condiment for baked potatoes, pasta dishes and pizza.

Introduced from Mexico by Portuguese and Spanish merchants in the 16th century, peanuts assumed a place within Indonesian cuisine as a key ingredient. Peanuts thrived in the tropical environment of Southeast Asia, and today they can be found, roasted and chopped finely, in many recipes. Whole, halved, or crushed peanuts are used to garnish a variety of dishes, and used in marinades and dipping sauces such as sambal kacang (a mixture of ground chilies and fried peanuts) for otak-otak or ketan. Peanut oil, extracted from peanuts, is one of the most commonly used cooking oils in Indonesia.

Jim Beam bourbon and cola on display at a German market On July 26, 2004, Thanasi Foods announced the release of Jim Beam Soaked Sunflower Seeds, a snack product soaked in Jim Beam and available in 3 flavors; Original, Barbeque, and Jalapeño. On October 18, 2004, the company announced the addition of Jim Beam Soaked Beef Jerky to the range. Jim Beam has a licensing agreement with Vita Food Products to manufacture and sell Jim Beam BBQ Sauces, Marinades, Mustards, Steak Sauces, Hot Sauce, Wing Sauce, Pancake Syrup and Glazes. Vita Specialty Foods also produces a range of Jim Beam hot smoked and fresh, marinated salmon.

Generally, the firmer styles of tofu are used for kebabs, mock meats, and dishes requiring a consistency that holds together, while the softer styles can be used for desserts, soups, shakes, and sauces. Firm Western tofu types can be barbecued, since they hold together on a barbecue grill. These types are usually marinated overnight as the marinade does not easily penetrate the entire block of tofu. (Techniques to increase the penetration of marinades include stabbing repeatedly with a fork or freezing and thawing prior to marinating.) Grated firm Western tofu is sometimes used in conjunction with textured vegetable protein (TVP) as a meat substitute.

Wal-Hist, store-brand antihistamine medication from Walgreens Richelieu Foods is a private-label company producing frozen pizza, salad dressing, marinades, and condiments for other companies, including Hy-Vee, Aldi, Save-A-Lot, Sam's Club, Hannaford Brothers Co., BJ's Wholesale Club (Earth's Pride brand) and Shaw's Supermarkets (Culinary Circle brand). McBride plc is a Europe-based provider of private-label household and personal care products. In 2007, there was a recall in the United States of more than 60 million cans of pet food sold under more than 100 brand names made by Menu Foods. The mass recall revealed that competing brands are often made by the same manufacturer.

Introduced from Mexico by Portuguese and Spanish merchants in the 16th century, peanuts found a place within Indonesian cuisine as a popular sauce. Peanuts thrived in the tropical environment of Southeast Asia, and today, they can be found roasted and chopped finely, topping a variety of dishes and in marinades and dipping sauces. Peanut sauce reached its sophistication in Indonesia, with the delicate balance of taste acquired from various ingredients according to each recipe of peanut sauce; fried peanuts, gula jawa (palm sugar), garlic, shallot, ginger, tamarind, lemon juice, lemongrass, salt, chilli, pepper, sweet soy sauce, ground together and mixed with water to acquire the right texture.

Prevention involves an exclusion diet and vigilant avoidance of foods that may be contaminated with tree nuts, nut particles, or oils extracted from nuts. In the United States, the federal Food Allergen Labeling and Consumer Protection Act (FALCPA) requires that any packaged food product that contains tree nuts as an ingredient must list the specific tree nut on the label. Foods that almost always contain tree nuts include pesto, marzipan, Nutella, baklava, pralines, nougat, gianduja, and turrón. Other common foods that may contain tree nuts include cereals, crackers, cookies, baked goods, candy, chocolates, energy/granola bars, flavored coffee, frozen desserts, marinades, barbecue sauces, and some cold cuts, such as mortadella.

Unexpected sources of gluten are, among others, processed meat, vegetarian meat substitutes, reconstituted seafood, stuffings, butter, seasonings, marinades, dressings, confectionary, candies, and ice cream. Gluten-free rice flour Cross-contamination in the home is also a consideration for those who suffer from gluten-related disorders. There can be many sources of cross-contamination, as for example when family members prepare gluten-free and gluten-containing foods on the same surfaces (countertops, tables, etc.) or share utensils that have not been cleaned after being used to prepare gluten-containing foods (cutting boards, colanders, cutlery, etc.), kitchen equipment (toaster, cupboards, etc.) or certain packaged foods (butter, peanut butter, etc.). Medications and dietary supplements are made using excipients that may contain gluten.

Bird's eye chili with fish sauce and lime juice is served with a multitude of Thai dishes In Vietnamese cuisine, these chilis are used in soups, salads, and stir-fried dishes. They are also put in a wide variety of sauces, pastes, and marinades, used as a condiment or eaten raw, both fresh and dried. In Thai cuisine, these chilis are highly valued for their fruity taste and extreme spiciness. They are extensively used in many Thai dishes, such as in Thai curries and in Thai salads, green as well as the ripe red chilis; or they can just be eaten raw on the side, with for instance, khao kha mu (stewed pork trotter served with rice).

The industrially important hot pepper mash, used in creation of condiments such as salsas, processed meats, hot sauces, dips, marinades, and table sauces, is made of pickled peppers and may be stored for up to three years for aging purposes to produce sharper flavors before further processing. Its Harmonized System Code is 0904.2073. In the Caribbean the majority of hot peppers produced are processed into a pickled mash prior to further processing. Tabasco sauce is created by creating a pepper mash with the salt and the peppers, which then undergoes lacto-fermentation for up to 3 years before additional vinegar is added and after mixing; the pulp and skins are strained out.

Bruce Foods Corporation, founded in New Iberia, Louisiana, in 1928,Louisiana The Perfect Hot Sauce is one of "America's largest privately owned food manufacturers," manufacturing many food products under five major labels, and is credited with "pioneering the canning of Mexican food."PR News Wire, 20 July 2009, One of America's Largest Owned Food Manufacturers, Bruce Foods, Brings Renewable Energy to North Carolina and Creates Jobs Fried Turkey for Thanksgiving is Becoming a Tradition With four stateside manufacturing plants, the company has more than 1,200 employees. Among its brands are Bruce Foods manufactures Cajun Injector marinades, Casa Fiesta Mexican Foods, Mexene Chili Products, Cajun King, and Bruce's Sweet Potato Pancake, Muffin & Biscuit Mixes.

The majority of Nima users use Nima when eating out at restaurants and testing samples of food that may be higher risk for cross contamination, such as shared friers, gluten-free pizzas cooked in pizza ovens with non-gluten items, sauces, marinades, grill marks. When testing at home, Nima users typically test packaged foods with unclear ingredients or no gluten or peanut ingredients but not labelled gluten-free or peanut-free. Nima users can share their test results on the Nima app and see what other people are testing. A study by the Columbia Celiac Disease Center analyzed thousands of Nima user test results and found that gluten was present in one out of three gluten-free labelled dishes in restaurants.

In 2006, Garten launched her own line of packaged cake mixes, marinades, sauces, and preserves, branded as Barefoot Contessa Pantry, with her business partner Frank Newbold and in conjunction with Stonewall Kitchen. These convenience foods are based on her most popular from-scratch recipes, such as coconut cupcakes, maple oatmeal scones, mango chutney, and lemon curd. Pricing of these items is comparatively expensive (for example, the suggested retail price for a single box of brownie mix is ten dollars) and they are only sold through upscale cookware and gourmet shops such as Crate & Barrel, Sur La Table, and Chicago's Fox & Obel Market Cafe. She plans to expand this brand in the near future if the first line of products is very successful.

Most supermarket store brand products are provided by companies that sell to multiple supermarkets, changing only the labels. In addition, some manufacturers create low-cost generic brand labels with only the name of the product ("Beer","Cola", etc.). Richelieu Foods, for example, is a private label food manufacturing company producing frozen pizza, salad dressing, sauces, marinades, condiments, and deli salads for other companies, including Hy-Vee, Aldi, Save-A-Lot, Sam's Club, Hannaford Brothers Co., BJ's Wholesale Club (Earth's Pride brand), and Shaw's Supermarkets (Culinary Circle brand). Smaller banks sometimes outsource their credit card or check processing operations to larger banks, which issue and process the credit cards as white label cards, typically for a fee, allowing the smaller bank to brand the cards as their own without having to invest in the necessary infrastructure.

Shree Bose, a 17-year-old girl from Fort Worth, Texas, won the grand prize and $50,000 for her research on the chemotherapy drug, cisplatin, that is commonly taken by women with ovarian cancer, tackling the problem of cancer cells growing resistant to cisplatin over time. Naomi Shah of Portland, OR, won the age 15–16 category with a study of the effects of air quality on lungs, particularly for people who have asthma. Ms. Shah recruited 103 test subjects, performed 24-hour air quality measurements at their homes and workplaces and had each blow into a device that measured the force of their breath. Lauren Hodge of York, PA, won the age 13–14 category for research on whether marinades reduce the amount of cancer-causing compounds produced by the grilling of meat.

Today the Solo line includes 13 varieties of ready-to-use cake, pastry and dessert toppings and fillings: almond, apple, apricot, blueberry, cherry, date, nut, pecan, pineapple, poppy, prune, raspberry and strawberry; almond paste and marzipan; Baker brand flavors (almond, apple, apricot, blueberry, cherry, date, nut, peach, pineapple, poppy, prune, raspberry and strawberry); Baker pie fillings (apple, cherry, blueberry, peach, mixed berry) Solo marshmallow creme and toasted marshmallow creme; and Chun’s brand sweet and sour, fish sauce, sesame garlic, cilantro teriyaki, chili vinegar, chili lemongrass and thai peanut marinades and dipping sauces. In 2010, Solo introduced "Whoopie Do!" a whoopie pie mix available in both classic and s'mores and "Let's Wing It!" a line of chicken wing coating mixes under the Tasty Delite brand. Also in 2010, Solo acquired Borden's EggNog business from the J. M. Smucker Company. The current president of Sokol & Company is the founder’s great grandson, John Sokol Novak, Jr., the current COO is Ralph Pirritano.