-
Broth, also
known as
bouillon (French pronunciation: [bujɔ̃] ), is a
savory liquid made of
water in
which meat, fish, or
vegetables have been simmered...
- guksu –
Korean noodle dish
Pages displaying short descriptions of
redirect targets Jatguksu –
Korean noodle dish in pine nut
brothPages displaying short descriptions...
- dish
Pages displaying short descriptions of
redirect targets Hiyayakko – ****anese tofu dish Kongguksu –
Korean noodle dish in soy milk
brothPages displaying...
-
Page 1174245593 –
Experimental Biology".
Archived from the
original on
September 14, 2007. "17112 A1
Broth BioChemika, for microbiology". "A1
Broth |Sisco...
- Chinese-style
wheat noodles (中華麺, chūkamen)
served in
several flavors of
broth.
Common flavors are soy
sauce and miso, with
typical toppings including...
- celery, and
potatoes are
simmered together with the
broth and
served with the fish. The
broth is
traditionally served with rouille, a
mayonnaise made...
- or savoriness, is one of the five
basic tastes. It is
characteristic of
broths and
cooked meats.: 35–36
People taste umami through taste receptors that...
- maritata, is a soup
consisting mainly of
green vegetables and meat in
chicken broth. It is po****r in the
United States,
where it is a
staple in many Italian...
- /fɔː/ FAW; Vietnamese: [fɤː3] ) is a
Vietnamese soup dish
consisting of
broth, rice
noodles (bánh phở), herbs, and meat –
usually beef (phở bò), and sometimes...
- riso, 'rice') is an
Italian rice dish
cooked with
broth until it
reaches a
creamy consistency. The
broth can be
derived from meat, fish or vegetables. Many...
