Pickle/Related Articles: Difference between revisions
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imported>Howard C. Berkowitz (New page: {{subpages}} ==Parent topics== {{r|Cooking methods}} {{r|Brining}} {{r|Canning}} ==Subtopics== {{r|Sauerkraut}} {{r|Moroccan preserved lemons}} {{r|Kimchi}} {{r|Cucumber pickles}} ==Ot...) |
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{{r|Jams and jellies}} | {{r|Jams and jellies}} | ||
{{r|Vinegar}} | {{r|Vinegar}} | ||
==Articles related by keyphrases (Bot populated)== | |||
{{r|Amino acid}} | |||
{{r|Temperature conversion}} | |||
{{r|Fahrenheit (unit)}} | |||
{{r|Brining}} | |||
Latest revision as of 06:01, 4 October 2024
- See also changes related to Pickle, or pages that link to Pickle or to this page or whose text contains "Pickle".
Parent topics
- Cooking methods [r]: Add brief definition or description
- Brining [r]: A process in which food is soaked in a salt solution (the brine) before cooking. [e]
- Canning [r]: Add brief definition or description
Subtopics
- Sauerkraut [r]: Fermented cabbage, considered as best-known German national dish, but traditional throughout central Europe. [e]
- Moroccan preserved lemons [r]: Add brief definition or description
- Kimchi [r]: Strongly spiced vegetable pickles that are basic to Korean cooking; flavorings include hot peppers, fermented fish sauce or fresh seafood abd garlic [e]
- Cucumber pickles [r]: Add brief definition or description
- Brine [r]: Add brief definition or description
- Jams and jellies [r]: Add brief definition or description
- Vinegar [r]: A dilute form of acetic acid used in the kitchen and elsewhere. [e]
- Amino acid [r]: Biochemical with an amino group, a carboxyl group, a hydrogen atom, and a side chain bonded to a central carbon. [e]
- Temperature conversion [r]: The process of transforming values of temperature measured in one unit to values in another unit. [e]
- Fahrenheit (unit) [r]: A unit of temperature, defined by the melting point of water being at 32 degrees (°F), and the temperature difference between the melting and the boiling points to 180. [e]
- Brining [r]: A process in which food is soaked in a salt solution (the brine) before cooking. [e]