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Ingredient
type of curry cooked and eaten in a thin, pressed-steel wok called a "balti bowl"
type of curry cooked and eaten in a thin, pressed-steel wok called a "balti bowl"
1 compound identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
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LED herb garden — grow basil, cilantro, parsley, dill year-round
Accessible Chinese home cooking — wok techniques, everyday dishes
Wide shallow braiser — casseroles, gratins, paella-style dishes
Enameled cast iron saucier — risotto, polenta, cream sauces
“the Baltimore carrot pomace presenting the highest values (16.99% and 7.64 g/g, respectively)”
Baltimore carrot pomace → has the highest → water absorption and retention capacities