Aún no tenemos significados para "whole spices".
1In pickles and preserves, whole spices provide flavor without clouding the liquid.
2Use none but the best vinegar, and whole spices for pickling.
3Prevent this by using whole spices rather than ground ones.
4Ideally, you'll replace spices annually, more or less; even whole spices don't keep forever.
5If you're using whole spices, put them in a dry skillet over medium heat.
6The flavor of whole spices and fruits is extracted by cooking them with the gruel.
7If you do, spice it while boiling with whole spices, such as cloves and cinnamon.
8Remove the whole spices if you used them.
9I always encourage people to use whole spices.
10Spice with cinnamon and cloves, using whole spices.
11We produce fresh whole spices and proprietary blends for use at home and in the professional kitchen.
12Pack in layers in a small stone jar, sprinkling each layer with salt, cayenne, and whole spices.
13Fresh herbs - you can grow them in a pot on the windowsill - and whole spices.
14Gruels may be flavored with whole spices, meat extract, fruits, such as raisins, cranberries, etc., and lemon peel.
15Remedy these problems by using soft water, pure salt (like canning and pickling salt), and whole spices.
16Heat enough vinegar to cover it nicely, and put in one ounce of whole spices, pepper, cloves, allspice and mace.
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Whole spices por variante geográfica
Estados Unidos de América