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Vietnamese Nem Chua
Nem Chua or Naem (Thai: ?, pronounced [n:m], also referred to as nham, naem moo, som moo, naem maw, and chin som) is a porksausage in Vietnamese, Cambodian, Laotian, and Thai cuisine. It is a fermented food that has a sour flavor. It typically has a short shelf life, and is often eaten in raw form after the fermentation process has occurred. It is a popular Southeast Asian food, and different regions of Southeast Asia have various preferred flavors, including variations of sour and spicy. Naem is used as an ingredient in various dishes and is also served as a side dish.
Naem has its origin in Vietnam. Naem was originally a Vietnamese type of sour sausage called Nem Chua (sour sausage) that Vietnamese eat during drinking beers. Vietnamese immigrants came to Cambodia, Laos and Thailand and brought over this sausage and are now making them all over Southeast Asia.
Naem contains 185 kilocalories per a serving size of 100 grams (3.5 oz) and contains a significant amount of protein, has a moderate amount of fat and minor carbohydrate content. Parasites and enteropathogenic bacteria have been found in samples of naem. Lactic acid formed during its fermentation inhibits the growth of Salmonella. Lactobacillus curvatus use in the product has been proven to prevent the growth of pathogenic bacteria in naem. It is sometimes treated with irradiation. The bacterial content in Thai sour pork products is regulated.
Garten had no formal training; she taught herself culinary techniques with the aid of French and New England cookbooks. Later, she relied on intuition and feedback from customers and friends to refine her recipes. She was mentored chiefly by Eli Zabar, of Eli's Manhattan and Eli's Breads fame, and domestic maven Stewart. Among her hallmark dishes are coeur à la crème, celery root remoulade, pear clafouti, and a simplified version of boeuf bourguignon. Her culinary career began with her gourmet food store, Barefoot Contessa; Garten parlayed this success into a string of best-selling cookbooks, magazine columns, self-branded convenience foods, and a popular Food Network television show.
The consistent use of the original store name through Garten's books, television show, and product line has led fans to refer to her as simply "the Contessa".
Vindaloo is an Indiancurry dish popular in the region of Goa, Vasai, the surrounding Konkan, Kerala and many other parts of India. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it may not necessarily be the spiciest dish available. They are usually made with pork although they can be made with any kind of meat including beef, mutton, chicken etc. Read more...
Dry TVP flakes are an inexpensive protein source when purchased in bulk and can be added to a variety of vegetarian dishes or used as an imperceptible meat extender or supplement to bulk out a meat dish.
Textured or texturized vegetable protein (TVP), also known as textured soy protein (TSP), soy meat, or soya chunks is a defattedsoy flour product, a by-product of extracting soybean oil. It is often used as a meat analogue or meat extender. It is quick to cook, with a protein content comparable to certain meats.