rekordy: Sauce

Evidence: 100 • authority: 72

In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste, is mentioned in Rites of Zhou 20. Sauces are an essential element in cuisines all over the world, and may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewar…

Evidence: 29 • authority: 72

The soybean, soy bean, or soya bean (Glycine max) is a species of legume native to East Asia, widely grown for its edible bean. Soy is a staple crop, the world's most grown legume, and an important animal feed. Soy is a key food source, owing to its high protein and oil content. Soybean oil is widely used in cooking, as well as in industry. Traditional unfermented food uses of soybeans include edamame, as well as soy milk, from which tofu and tofu skin are made. Fermented soy foods include soy sauce, fermented bean paste, nattō, and tempeh. Fat-free (defatted) soybean meal is a significant and cheap source of protein for animal feeds and many packaged meals. For example, soybean products, s…

Evidence: 23 • authority: 72

Asafoetida (/æsəˈfɛtɪdə/; also spelled asafetida) is the dried latex (gum oleoresin) exuded from the rhizome or tap root of several species of Ferula, perennial herbs of the carrot family. It is produced in Iran, Afghanistan, India, Central Asia and north-western China (Xinjiang). Different regions have different botanical sources. Like other related resins, including galbanum and sagapenum, asafoetida was known in Greco-Roman antiquity. Its historical use partly overlaps with that of the now-extinct silphium, a plant highly valued in the ancient Mediterranean world for its reputed medicinal and culinary properties. Asafoetida is frequently mentioned in Ayurvedic texts, later in Arabo-Persi…