E pili ana iā Ratatouille Nicoise: ʻO Ratatouille (/ˌrætəˈtuːi/RAT-ə-TOO-ee, Palani: [ʁatatuj] (hoʻolohe); Occitan: ratatolha [ʀataˈtuʎɔ] (hoʻolohe)) he kīʻaha Palani Provençal o nā mea kanu stewed, mai Nice, a ʻōlelo ʻia i kekahi manawa e like me ka ratatouille niçoise (Palani: [niswaz]). He ʻokoʻa nā ʻano ʻai a me nā manawa kuke, akā ʻo nā mea maʻamau e pili ana i ka ʻōmato, ke kāleka, ka ʻakaʻaka, ka zucchini (zucchini), aubergine (eggplant), capsicum (bele pepa), a me kekahi hui pū ʻana o nā lau lau ʻōmaʻomaʻo maʻamau i ka ʻāina. Origins ʻO ka huaʻōlelo ratatouille i loaʻa mai ka Occitan ratatolha a pili i ka French ratouiller a me tatouiller, nā ʻano hōʻike o ka huaʻōlelo touiller, ʻo ia hoʻi "e hoʻāla". Mai ka hope […]
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E pili ana i ka Sour Cream and Can You Freeze Sour Cream Sour cream (ma ʻAmelika ʻAmelika English, Australian English a me New Zealand English) a i ʻole cream ʻawaʻawa (British English) he huahana waiu i loaʻa ma ka hoʻomoʻa ʻana i ka ʻaila maʻamau me kekahi mau ʻano bacteria lactic acid. ʻO ka moʻomeheu bacteria, i hoʻokomo ʻia ma ke ʻano noʻonoʻo a kūlohelohe paha, ʻawaʻawa a mānoanoa ka ʻaila. ʻO kona inoa mai ka hana ʻana o ka lactic acid e ka fermentation bacterial, ʻo ia ka […]
E pili ana i ka meaʻai a me ka Sous Vide Corned Beef: ʻO ka meaʻai kekahi meaʻai e hoʻolako i ke kākoʻo meaʻai no ke kino. ʻO ka meaʻai maʻamau no ka mea kanu, holoholona a mea ʻala paha, a loaʻa nā meaʻai pono, e like me nā kaʻapona, nā momona, nā protein, nā huaora, a me nā minela. Hoʻokomo ʻia ka meaʻai e ke kino a hoʻohui ʻia e nā sela o ke kino e hāʻawi i ka ikehu, mālama i ke ola, a i ʻole e hoʻoulu i ka ulu. Loaʻa i nā ʻano holoholona like ʻole nā ʻano hānai ʻokoʻa e māʻona ai i nā pono o kā lākou metabolism kūʻokoʻa, ulu pinepine i […]