cook in a slow oven
71Malaysian cuisine — Life in Malaysia Culture Cuisine Demographics Economy Education Ethnic groups Film Health Holidays Languages Literature …
72Italian cuisine — This article is part of the series …
73Cuisine of Pakistan — The Cuisine of Pakistan (Urdu: طعام پاکستانی ) can be described as a fusion of cuisine from three Asian regions: Central Asia, Middle East, and the South Asia. Pakistani cuisine is often spicy and is known for its richness. [Taus Bolstad, S… …
74Baker's yeast — Saccharomyces cerevisiae, the yeast commonly used as baker s yeast.  Gradation marks are 1 µm apart Baker s yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where… …
75Asado — is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Uruguay, Paraguay, Chile and southern Brazil. In the former countries asado is also the standard word for barbecue. An… …
76mark — mark1 W2S3 [ma:k US ma:rk] n ▬▬▬▬▬▬▬ 1¦(dirt)¦ 2¦(damaged area)¦ 3¦(coloured area)¦ 4¦(writing)¦ 5¦(level/number)¦ 6¦(student s work)¦ 7 full/top marks for effort/trying/persistence etc 8 high/low mark 9 make/leave your …
77Baeckeoffe — is a typical dish from the French province of Alsace. In the Alsatian dialect, Baeckeoffe means baker s oven. It is a mix of sliced potatoes, lamb, beef and pork which have been marinated overnight in Alsatian white wine and juniper berries and… …
78Decoction — is a method of extraction, by boiling, of dissolved chemicals, or herbal or plant material, which may include stems, roots, bark and rhizomes. Decoction involves first mashing, and then boiling in water to extract oils, volatile organic compounds …
79Cuisine of Tunisia — Tunisian cuisine is a blend of European, Oriental and desert dweller s culinary traditions. Its distinctive spicy fieriness comes from neighbouring Mediterranean countries and the many civilizations who have ruled Tunisian land: Phoenician, Roman …
80Cajun cuisine — predominate, and preparation is simple. An authentic Cajun meal is usually a three pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, skillet cornbread, or some other grain dish, and the third containing whatever… …
