ALCOHOL SUBSTITUTES IN COOKING. COOKING MAMA GAMES TO PLAY ONLINE
Alcohol Substitutes In Cooking
- Use or add in place of
- Should product be out of stock at the time of your order, we will advise possible substitutes as replacements. You are not obligated to accept our recommendation.
- Price change for one product leads to a shift in the same direction in the demand for another product. [FACS]
- Act or serve as a substitute
- Any good that can stand in for another good to satisfy similar needs or desires. The degree of substitutability is measured by the magnitude of the positive cross elasticity between the two.
- any of a series of volatile hydroxyl compounds that are made from hydrocarbons by distillation
- Drink containing this
- Any organic compound whose molecule contains one or more hydroxyl groups attached to a carbon atom
- A colorless volatile flammable liquid that is the intoxicating constituent of wine, beer, spirits, and other drinks, and is also used as an industrial solvent and as fuel
- Food that has been prepared in a particular way
- (cook) someone who cooks food
- (cook) prepare a hot meal; "My husband doesn't cook"
- The practice or skill of preparing food
- The process of preparing food by heating it
- the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
Rúcula silvestre. Eruca vesicaria... rucola, arugula, garden rocket.
Eruca vesicaria (syn. Brassica vesicaria L.) is a species of Eruca native to the western Mediterranean region, in Morocco, Algeria, and Spain.
It is closely related to Eruca sativa, (rucola, arugula or garden rocket)
It is an annual plant growing to 20–100 cm tall. The leaves are deeply pinnately lobed with four to ten small lateral lobes and a large terminal lobe. The flowers are 2–4 cm diameter, arranged in a corymb, with the typical Brassicaceae flower structure; the petals are creamy white with purple veins, and the stamens yellow; the sepals are persistent after the flower opens. The fruit is a siliqua (pod) 12–25 mm long with an apical beak, and containing several seeds.
It typically grows on dry, disturbed ground.
The leaves are used as a food by the larvae of some Lepidoptera species, including Garden Carpet.
Cultivation and uses
A row of Eruca sativa planted in a vegetable bedIt is used as a leaf vegetable, which looks like a longer leaved and open lettuce. It is rich in vitamin C and potassium. It is frequently cultivated, although domestication cannot be considered complete. It has been grown in the Mediterranean area since Roman times, and was considered an aphrodisiac. Before the 1990s it was usually collected in the wild and was not cultivated on a large scale or researched scientifically. In addition to the leaves, the flowers (often used in salads as an edible garnish), young seed pods and mature seeds are all edible.
It is now cultivated in various places, especially in Veneto, Italy, but is available throughout the world. It is also locally naturalised away from its native range in temperate regions around the world, including northern Europe and North America. In India, the mature seeds are known as Gargeer.
It has a rich, peppery taste, and is exceptionally strongly flavoured for a leafy green. It is generally used in salads but also cooked as a vegetable with pastas or meats and in coastal Slovenia (especially Koper/Capodistria), it is added to the cheese burek. In Italy, it is often used in pizzas, added just before the baking period ends or immediately afterwards, so that it won't wilt in the heat. It is sometimes used as an ingredient in pesto, either in addition to basil or as a (non-traditional) substitute.
On the island of Ischia in the Gulf of Naples, a digestive alcohol called rucolino is made from the plant, a drink often enjoyed in small quantities following a meal. The liquor is a local specialty enjoyed in the same way as a limoncello or grappa and has a sweet peppery taste that washes down easily.
En realidad la sativa, es una subespecie de la vesicaria
y Eruca vesicaria ssp. sativa
Miso Glazed Eggplant
By Benny Doro
Ok the request was put out and here is the first of a few Eggplant dishes I am doing tonight. This one is perfect for snacking on over some sake and sushi. I use a blow torch to caramelize the miso but the broiler will do the same job. Let go..
Eggplants Broiled with Miso
Ingredients: 2 tablespoons miram
2 tablespoons sake (may substitute dry vermouth or white wine)
4 tablespoons mellow white miso (reduced sodium, if available)
3 tablespoons agave nectar
4 Japanese eggplants, stem end trimmed and cut in half lengthwise 1/2 teaspoon sesame oil (optional) toasted sesame seeds, for garnish sliced green onions, for garnish
Method: Place the mirin and sake in a small saucepan and bring to a simmer over medium heat. Simmer for about 2 minutes to allow some of the alcohol to cook off. Then add the miso and stir until smooth. Stir in the agave nectar, reduce the heat to very low, and continue to cook, stirring occasionally, while you broil the eggplants: Brush the cut sides of the eggplants with the sesame oil, if desired. Put the eggplants cut-side down on a baking sheet and place under the broiler of your oven for about 3 minutes, checking often to make sure that they do not burn. Turn them over, and cook for another 3 minutes or until the tops are a light to medium brown. Do not burn! (If your eggplant still isn't tender all the way through, try baking it--no broiler--a few more minutes; then proceed with the recipe.) When the eggplants are tender, top each one with the miso sauce and put them back under the broiler until the sauce bubbles up--this should take less than a minute, so watch them closely. Serve hot, sprinkled with toasted sesame seeds and green onions.
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