Posts tagged ‘Condiment’

March 22, 2013

Vegemite

vegemite

Vegemite [vej-uh-mahyt] is a dark brown Australian food paste made from yeast extract. It is a spread for sandwiches and a filling for pastries. A common method of eating Vegemite is on toasted bread with one layer of butter before spreading a thin layer of Vegemite. It is similar to British, New Zealand and South African Marmite, Australian Promite, Swiss Cenovis and German Hefeextrakt. More recently, other spreads – which are Australian-owned – have come on the market to provide an alternative to the now US-owned product, such as the yeast-based AussieMite.

Vegemite is made from brewers’ yeast extract, a by-product of beer manufacturing, various vegetables, wheat and spice additives. It is salty, slightly bitter and malty, and rich in umami (savory flavor) – similar to beef bouillon. The texture is smooth and the product is a paste. It is not as intensely flavored as British Marmite and it is less sweet than the New Zealand version of Marmite.

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October 10, 2012

Mustard

Grey Poupon

Mustard is a condiment made from the seeds of a mustard plant (white or yellow mustard, brown or Indian mustard, or black mustard). The whole, ground, cracked, or bruised mustard seeds are mixed with water, salt, lemon juice, or other liquids, and sometimes other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. English mustard is among the strongest, made from only mustard flour, water, salt and, sometimes, lemon juice; but not with vinegar.

French-style Dijon mustard has added vinegar, and is milder. Bavarian sweet mustard is milder still. Homemade mustards are often far hotter and more intensely flavored than commercial preparations. A strong mustard can cause the eyes to water, sting the palate, and inflame the nasal passages and throat. Mustard can also cause allergic reactions. As a cream or a seed, mustard is used in the cuisine of India, the Mediterranean, northern Europe, the Balkan States, Asia, North America, and Africa, making it one of the most popular and widely used spices and condiments in the world.

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October 2, 2012

Old Bay Seasoning

McCormick & Company

Old Bay Seasoning is a blend of herbs and spices that is currently marketed in the United States by McCormick & Company, and produced in Maryland.

It is produced in the Chesapeake Bay area where it was developed by German immigrant Gustav Brunn in the 1940s, and where the seasoning is very popular to this day. At that time, crabs were so plentiful that bars in Baltimore offered them free and seasonings like Old Bay were created to encourage patrons to purchase more beverages.

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September 8, 2012

Hot Sauce

List of hot sauces

Hot sauce refers to any spicy sauce made from chili peppers and other ingredients. A group of chemicals called capsaicinoids are responsible for the heat in chili peppers. The peppers are infused in anything from vinegar, oil, water, beer and alcohol to fruits and vegetable pulp. Additional ingredients are often used, including those used to add extra heat, such as pure capsaicin extract and mustards.

Mexican hot sauce typically focuses more on flavor than on intense heat. The sauces are hot, but the individual flavors of the peppers are pronounced. Vinegar is used sparingly or not at all. Chipotles (smoked chili peppers) are a very popular ingredient of Mexican hot sauce.

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January 19, 2012

Au Jus

beef on weck by Adam Hayes

coles french dip

Au jus [oh joos] is French for ‘with [its own] juice.’ In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. In French cuisine, jus is a natural way to enhance the flavor of dishes, mainly chicken, veal and lamb. ‘Jus’ means the natural juices given off by the food. To prepare a natural jus, the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil.

Often prepared in the United States is a seasoned sauce with several additional flavorings. American recipes au jus often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, onion, or other ingredients to make something more like a gravy. So-called jus is sometimes prepared separately, rather than being produced naturally by the food being cooked. An example could be a beef jus made by reducing beef stock to a concentrated form, to accompany a meat dish.

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June 16, 2011

Tapatío Hot Sauce

On the Topic of How Various Sauces Can Make Pizza Better by Michael Hsiung 3

Tapatío is a hot sauce, produced in Vernon, California, that can be found at many grocery stores in the United States.

It rates 3,000 on the scale of Scoville units (Tabasco sauce is 2100 Scovilles) ‘Tapatío’ is the name given to people from Guadalajara, Jalisco. The company’s founders come from Guadalajara.

September 30, 2010

Garum

garum

Garum [gah-rum], similar to liquamen, was a type of fermented fish sauce condiment that was an essential flavour in Ancient Roman cooking. Although it enjoyed its greatest popularity in the Roman world, it originally came from the Greeks, gaining its name from the Greek words garos or gáron (γάρον),  a fish whose intestines were originally used in the condiment’s production. For the Romans it was both a staple to the common diet and a luxury for the wealthy. After the liquid garum was ladled off of the top of the mixture, the remains of the fish, called allec, was used by the poorest classes to flavour their staple porridge.

The sauce was generally made through the crushing and fermentation in brine of the innards of various fishes such as mackerel, tuna, eel, and others. While the finished product was apparently mild and subtle in flavor, the actual production of garum created such unpleasant smells as to become relegated to the outskirts of citie. Garum was prepared from the intestines of small fishes, macerated in salt and cured in the sun for one to three months, where the mixture fermented and liquified in the dry warmth, the salt inhibiting the common agents of decay. The end product was very nutritious, retaining a high amount of protein and amino acids, along with a good deal of minerals and B vitamins. Garum is still produced at factories in San Roque, Spain.

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September 12, 2010

Sriracha

sriacha

Sriracha [sir-rotch-ah] is a Thai hot sauce named after the seaside city of Si Racha, in the Chonburi Province of central Thailand, where it was first produced for dishes served at local seafood restaurants. It is a paste of chili peppers, vinegar, garlic, sugar and salt. Sriracha was popularized in America by Huy Fong Foods, and is known as rooster sauce or cock sauce, due to the rooster featured on its label.