cured ham 火腿 cured scrap 【建】 硫化碎片胶 cured pork 腌猪肉 heat cured 热固性的 cured retarder 【建】 硫化阻化剂 cured fish 咸干鱼, 腌干鱼 cured product 硫化成品 cured resin 凝固树脂,硬树脂 相似单词 smoke cured adj. 熏制的,烟熏的 cured a. 1.治愈的 smoke n. 1.[U...
smoked ham They smoked a rack of ribs. … offers, among other things, a flavorful sirloin steak and barbecued smoked chicken. Andy Birsh e : to stupefy (insects, such as bees) by smoke 2 archaic : suspect 3 : to inhale and exhale the smoke of smoke a cigarette 4 archaic : ...
a : fumigate b : to drive (something, such as mosquitoes) away by smoke c : to blacken or discolor with smoke smoked glasses d : to cure or flavor by exposure to smoke smoked ham They smoked a rack of ribs. … offers, among other things, a flavorful sirloin steak and ...
smoke bomb- a bomb that gives off thick smoke when it explodes; used to make a smoke screen or to mark a position smoke grenade bomb- an explosive device fused to explode under specific conditions Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex ...
smoke-cured,smoke-dried preserved- prevented from decaying or spoiling and prepared for future use Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc. Translations Spanish / Español Select a language: ...
He has always smoked heavily.He smokes like a chimney.The ham is cured, then lightly smoked.You see kids openly smoking in the streets.
Reheating a Cured, Smoked Ham…Safely Any cut of raw pork needs to reach a final doneness temperature of145°F(63°C) for food safety. However, many cured, smoked hams you pick up at the grocery store have already been fully cooked. If your ham is labeled “fully cooked, ready to ea...
shrimp, and shad; smoked chub, cuttlefish and octopus; fish ham; dried and salted species of the Gadidae species; smoked or salted fish paste and fish roe; cured and smoked sablefish, shad, and salmon; dried [...] cfs.gov.hk 例子包括鹹鯷魚、小蝦及 西鯡、煙燻白鮭、墨魚 及八爪魚...
Invented by Ernest H. Wright, liquid smoke is a savory additive that adds a hint of smokiness to foods. Liquid smoke allows nonsmoked foods to have the same flavor as smoke-cured foods, such as ham. Originally produced by collecting the condensed smoke from the top of a stovepipe, you ...
If the meat is cold-cured, such as a country style ham, it will have a deep red color. This deep red color is caused by the nitric oxide myoglobin. When the myoglobin gets heated, aka cooked, it turns pink yielding the beloved smoke-ring.Given the fact that nitric oxide is a by...