Nghĩa của từ salt-meat bằng Tiếng Việt

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Đặt câu có từ "salt-meat"

1. Sprinkle the meat lightly with salt.

2. Corned beef is a salt-cured meat

3. Salt beef makes another excellent potted meat.

4. Salt and spices help to preserve meat.

5. Season the meat with salt and pepper.

6. Season the meat well with salt and pepper.

7. You can preserve meat or fish in salt.

8. Sprinkle the meat with salt and place in the pan.

9. The salt draws moisture from the interior of the meat to the surface, where it mixes with the salt and is then reabsorbed with the salt essentially Brining the meat in its own juices.

10. Bacon is salt-cured meat cut from a pig's belly or back

11. Season the buffalo meat with pepper, thyme, rosemary, salt, ground chili, and cumin.

12. " Who is this man , " she said , " who eats no salt with his meat ? "

" Người này là ai , " cô ấy nói , " người này không ăn muối với thịt à "

13. Smoking, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required.

Hun khói, thường được sử dụng trong quá trình bảo dưỡng thịt, giảm thiểu quá trình thối rữa thêm hóa chất để bề mặt của thịt làm giảm nồng độ muối cần thiết.

14. In short, Brining uses salt to add flavor, tenderize and infuse meat with extra moisture

15. Salt is added (≈ #,# % of the meat mixture), saltpetre (sodium nitrate), sugar, black pepper, allspice and garlic

16. Any lower temperatures actually only result in a slower penetration of the salt into the meat.

17. Brining is a technique that involves submerging meat in a salt solution prior to roasting or grilling

18. Brining is the process of submerging a cut of meat into a solution of salt and water

19. Salt is added (≈ 3,5 % of the meat mixture), saltpetre (sodium nitrate), sugar, black pepper, allspice and garlic.

20. Bacon typically goes through a curing process, during which the meat is soaked in a solution of salt,

21. The meat they ate was greasy cloth-wrapped bacon, salt pork, and beef, usually dried, salted or smoked.

22. It can be done by submerging a cut of meat into a saltwater solution (a wet Brine) or by sprinkling salt directly onto the meat (a dry Brine). The salt denatures the meat’s proteins, causing the muscle fibers to unravel and swell.

23. Brining can also be achieved by covering the meat in dry coarse salt and left to rest for several hours

24. And, because we griddle our meat, there is no extra fat added during cooking, just a little salt to season.

25. Blackening seasoning is a savory combination of spices, dried herbs, salt and pepper that’s rubbed directly on meat (and blackened fish)