- Industry: Restaurants
- Number of terms: 519
- Number of blossaries: 0
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Comes from the Latin acidus , meaning "sour. " When used in a marinade, acids — such as wine and lemon juice — are natural tenderizers because they break down connective tissue and cell walls.
Industry:Restaurants
Water to which a small amount of vinegar, lemon or lime juice has been added.
Industry:Restaurants
Formed when common airborne bacteria interact with the alcohol present in fermented solutions such as WINE, BEER or CIDER. Acetic acid is the constituent that makes vinegar sour.
Industry:Restaurants
To let food get older under controlled conditions in order to improve flavor or texture or both.
Industry:Restaurants
Comes from the Latin acidus , meaning "sour. " When used in a marinade, acids — such as wine and lemon juice — are natural tenderizers because they break down connective tissue and cell walls.
Industry:Restaurants
Gevormd wanneer gemeenschappelijke bacteriën met de alcohol aanwezig in gefermenteerde oplossingen zoals wijn, bier of CIDER interageren. Azijnzuur is de bestanddeel dat azijn zure maakt.
Industry:Restaurants
Ämnen avsiktligt tillsätts livsmedel att bibehålla eller förbättra näringskvalitet.
Industry:Food (other)
Comes from the Latin acidus , meaning "sour. " When used in a marinade, acids — such as wine and lemon juice — are natural tenderizers because they break down connective tissue and cell walls.
Industry:Restaurants
