This helps to keep the beans whole and guarantees succulence.
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Garlic and coriander in the hen's brine impart uncommon succulence.
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This is my chicken paillard, one with flavor, and, most important, succulence.
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Until now, farmed versions have been a hybrid with little flavor or succulence.
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It has a firm texture, a briny sweetness and a satisfying meaty succulence.
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But the Vietnamese method of braising ribs to succulence is one well worth considering.
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An entree of grilled swordfish displayed a rare succulence (for swordfish) that evoked thoughts of poaching.
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Tangra chili-garlic prawns blended heat, browned garlic, and the sassy succulence of perfectly cooked shellfish.
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The meat is tenderized by a mallet with spring-loaded needles that break down fibers without sacrificing succulence.
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And yet none of them ever tasted quite the same, landing somewhere on a sliding scale of succulence.
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With duck, not really; they tend to be sinewy and dry, without chicken's succulence — or so I thought.
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It's a particularly harmonious pair, with the rich, brawny meat adding succulence and flavor to the lean, grassy beans.
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The easy Baku fish kebabs, marinated with lemon juice, salt and dill, are grilled skin side down to ensure succulence.
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Over time, it can take on a kerosene quality reminiscent of aged riesling, but it never loses its lip-smacking succulence.
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But once the cooking is done, the payoff is big: The rich and brawny succulence is matched by few other meats.
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To make it, the kitchen salts grass-fed beef and grinds it in small batches with 18 percent fat, guaranteeing succulence.
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But there is a solution that marries the convenience of a fillet with the succulence of a whole fish: butterflied trout.
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Along with the textures of the textiles, the artists seem to have competed with each other in the succulence of their colors.
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Then the honor went to cecina, cured and dried beef teased back into succulence on the grill and sweating out its salts.
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Portuguese-style octopus — thick tentacles mingled with charred onion, potato confit and crumbled chorizo — was a small masterwork of salt, spice and succulence.
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Was there a way to harness the bland appeal of the deep-fried bird and the succulence of the pit-cooked pig without making a big-ass mess?
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But for the turkey, I made an important tweak to help the dark meat reach even greater succulence: After searing, I poured wine into the pan to braise the legs.
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And she has a tendency — disturbing on its own, even more so in someone who aspires to civic leadership — to talk about men as sirloins and rump roasts of disparate succulence.
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Whatever smoke and succulence the brisket and pulled pork once possessed, they had been surrendered to the gods (or, more likely, the holding unit) long before I walked into the place.
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They'll tell you that there is more succulence to be had when everyone gets a whole steamed lobster and the chance to pluck the sweet meat from every nook and cranny.
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Front Burner Heat this imposing cast-iron pan on the grill, then fill it with oysters on the half shell topped with butter or pesto, and in five minutes they will be cooked to tender succulence.
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Anafre simply marinates lamb chops with fresh oregano and rosemary, which flatters the flavor of the red meat, and lavishes beer, curry, cumin and dried chiles on the chicken before it cooks to succulence over charcoal.
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For the insides, whole corn kernels, still sweet, are folded in with mozzarella and béchamel; chicken and beef are cooked unhurriedly in a cumin-laced stew, then coarsely ground, so they keep their succulence and texture.
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We agreed to meet the following morning to cook a menu of local fare, including trout from the nearby Tungufljot River and grass-fed Icelandic lamb, a hardy local breed that has the same salty succulence of the famous French agneau de pré-salé, lamb raised in salt-marsh meadows.
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The distinctive features and life history of C. balonensis reflect the requirements of its distribution in dry regions. The most noticeable of these features is succulence, an evolutionary strategy in which plants’ leaves or roots are thickened, fleshy, and engorged to retain water in arid climates or soil conditions. Although succulence is rare among Australian plants when compared to arid regions in the Americas and Africa, it is a defining characteristic of Calandrinias. C. balonensis has “leaf succulence,” in which the majority of its water reserves are stored in the leaves.
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As an ornamental plant Aloe vera has been widely grown as an ornamental plant. The species is popular with modern gardeners as a putatively medicinal plant and for its interesting flowers, form, and succulence. This succulence enables the species to survive in areas of low natural rainfall, making it ideal for rockeries and other low water-use gardens. The species is hardy in zones 8–11, and is intolerant of heavy frost and snow.
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The morphology of Rhipsalis is very variable. The plants can grow mostly pendent, few grow more or less upright or sprawling. There are three main stem shapes: terete, angular and flattened. The stems are succulent, but the degree of succulence varies between the species.
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Bluff oysters are renowned for their succulence and flavour, and are considered a delicacy nationwide, with Bluff holding an annual oyster festival. The oyster quota was severely reduced during the 1990s due to the effects of the toxic protozoan parasite Bonamia exitiosa upon the oyster beds.
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Mnemic displacements and personal associations add to the symbolic ambivalence of his motifs, making his images come closer to inexplicable experiences than to explicit signs. In the postures of some figures we feel an animal sentience, in the ripe anatomy of others we savour a fruity succulence.
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In the genus Euphorbia, succulence in the species has often evolved divergently and to differing degrees. Sometimes, it is difficult to decide, and is a question of interpretation, whether or not a species is really succulent or "only" xerophytic. In some cases, especially with geophytes, plants closely related to the succulents are normal herbs. About 850 species are succulent in the strictest sense.
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Physiological responses to isolation in sheep. Social Stress in Domestic Animals, Kluwer Academic Publishers, Dordrecht, Netherlands: 1990. 212 -226 Taste is the most important sense in sheep, establishing forage preferences, with sweet and sour plants being preferred and bitter plants being more commonly rejected. Touch and sight are also important in relation to specific plant characteristics, such as succulence and growth form.
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Flowering Flower Fruit Opuntia ficus-indica is polyploid, hermaphrodite and autogamous. As Opuntia species grow in semi-arid environments, the main limiting factor in their environment is water. They have developed a number of adaptations to dry conditions, notably succulence. Blooming, Behbahan, Iran The perennial shrub Opuntia ficus-indica can grow up to 3–5 m height, with thick, succulent and oblong to spatulate stems called cladodes.
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As S. sempervirens' height increases, transporting water via water potential to the leaves becomes increasingly difficult due to gravity. Despite the high rainfall that the region receives (up to 100 cm), the leaves in the upper canopy are perpetually stressed for water. This water stress is exacerbated by long droughts in the summer. Water stress is believed to cause the morphological changes in the leaves, stimulating reduced leaf length and increased leaf succulence.
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Helianthus anomalus has unique traits that allows it to thrive in its stressful sand dune environment. Helianthus anomalus has a high leaf succulence, which allows it to survive long periods of drought common to its habitat. The succulent leaves of the sunflower stores water in absorbent, spongy portions of the leaves. Helianthus anomalus also has large seeds and rapid root growth, which contribute to its ability to survive in its extreme environment.
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The sandy beaches are a harsh environment with no plants able to survive there. The wetlands include the areas that contain water: salt marshes, fresh and brackish-water marshes, swamps, and mudflats. Plants that live there are adapted to dynamic environmental conditions including high salinity concentration and extreme temperatures. Solutions that the plants can take to adapt to high salinity are large tap roots to reach the perched water table, thick cuticle to prevent water loss, and succulence.
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Tenderness is perhaps the most important of all factors impacting meat eating quality, with others being flavor, juiciness, and succulence. Visual appearance is one of the primary cues consumers use to assess meat quality at the point of sale, and to select meats. Color is one of the most important characteristics in this context. Different cultural traditions lead consumers to prefer different colors: some countries prefer relatively dark pork overall, some light, and some have no clear preference.
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Varieties of climbing French beans, from left: 'The Hunter', 'Cosse Violette', 'Rob Roy', 'Rob Splashed', 'Kingston Gold' Over 130 varieties (cultivars) of edible pod beans are known. Varieties specialized for use as green beans, selected for the succulence and flavor of their green pods, are the ones usually grown in the home vegetable garden, and many varieties exist. Beans with various pod colors (green, purple, red, or streaked.Singh B K, Pathak K A, Ramakrishna Y, Verma V K and Deka B C. 2011.
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The traditional version of the dish uses a Spanish culinary practice of threading strips of pork back-fat (the "wicks") through thick cuts of inexpensive beef (specifically the chuck) to provide both succulence and flavor. The larded beef are then marinated in soy sauce, calamansi, and black pepper. They are then quickly browned on all sides in hot oil, and then braised in the marinade with the addition of beef broth, onions, and bay leaves until tender; the liquid reducing to a thick gravy. Fish sauce is often added during the braise as seasoning.
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It's a process that sacrifices vigor for delicacy and succulence, and one that's got to be changed." In January 1972 The Ages reviewer Thelma Forshaw described The Female Eunuch as "the orchestrated over-the-back-fence grizzle ... based on the curious fancy ... we were all men, and then some fiend castrated half of us and gave us a ghastly internal bookie's bag called a womb". The newspaper declared that the review "has stirred up a considerable controversy". According to the journalist Keith Dunstan, "[t]he reviews of [the book] were extremely mixed.
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Tenderness is perhaps the most important of all factors impacting meat eating quality, with others being flavor, juiciness, and succulence. Tenderness is a quality complex to obtain and gauge, and it depends on a number of factors. On the basic level, these factors are meat grain, the amount and composition of connective tissue, and the amount of fat. In order to obtain a tender meat, there is a complex interplay between the animal's pasture, age, species, breed, protein intake, calcium status, stress before and at killing, and how the meat is treated after slaughter.
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C. balonensis is a succulent annual herb with bright green foliage that grows in a spreading form up to 60 cm across, with erect leafy flower-stems to 30 cm high.The leaves are fleshy, approximately 5 to 20 mm wide and 20 to 100 mm long, with a groove running lengthwise along the middle of the upper surface. Although leaves appear almost flat when viewed from above, if the leaf is turned over to display the underside, its succulence is apparent. Leaves form a rosette at the base of the plant and extend up the flower-stems.
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Br.ter) described P. saxifragoides. Otto Kuntze erected the genus Geraniospermum and made the new combination Geraniospermum peltatum in 1891. As part of his extensive 1912 treatment of several plant families, Reinhard Gustav Paul Knuth described a form from Pondoland as P. bachmannii. Maria Olivier and J.J.A. van der Walt in 1984 considered the ivy- leaved pelargonium a pluriform species which includes plants that differ in the degree of succulence of the stems and leaves, the shape (circular or heart-shaped), the deepness of the incisions between the lobes, and the presence of a differently colored band in the leafblade.
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The whole of the rest of the book is taken up with instructions for cooking, with an introduction in each chapter to the type of food it describes. The first of these, on soups, begins "Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh- killed." The account of how to make soup consists of a single essay, divided into general advice and numbered steps for making any kind of (meat-based) soup. This is followed in early editions by a separate chapter of recipes for soups of different kinds.Beeton.
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Stems have stomata and the formation of bark takes place later than in normal trees. The "core cacti" show a steady increase in both stem succulence and photosynthesis accompanied by multiple losses of leaves, more-or-less complete in the Cactoideae. One evolutionary question at present unanswered is whether the switch to full CAM photosynthesis in stems occurred only once in the core cacti, in which case it has been lost in Maihuenia, or separately in Opuntioideae and Cactoideae, in which case it never evolved in Maihuenia. Understanding evolution within the core cacti clade is difficult , since phylogenetic relationships are still uncertain and not well related to current classifications.
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Kosher salt applied to chicken showing extracted moisture after one hour The coarse- grained salt is used to create a dry brine, which increases succulence and flavor and satisfies some religious requirements, sometimes with flavor additions such as herbs, spices or sugar. The meat is typically soaked in cool water, drained, completely covered with a thin layer of salt, and then allowed to stand on a rack or board for an hour or more. The larger salt granules remain on the surface of the meat, for the most part undissolved, and absorb fluids from the meat, which are then partially reabsorbed with the salt and any added flavors, essentially brining the meat in its own juices. The salt rub is then rinsed off and discarded before cooking.
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Boletus edulis is mycorrhizal—it is in a mutualistic relationship with the roots of plants (hosts), in which the fungus exchanges nitrogen and other nutrients extracted from the environment for fixed carbon from the host. Other benefits for the plant are evident: in the case of the Chinese chestnut, the formation of mycorrhizae with B. edulis increases the ability of plant seedlings to resist water stress, and increases leaf succulence, leaf area, and water-holding ability. The fungus forms a sheath of tissue around terminal, nutrient- absorbing root tips, often inducing a high degree of branching in the tips of the host, and penetrating into the root tissue, forming, to some mycologists, the defining feature of ectomycorrhizal relationships, a hartig net.Smith, Sally; Read, David.
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Pliny the Elder, a Roman naturalist of the 1st century CE, wrote that Jericho's dates were known for their succulence and sweetness, though he distinguished a considerable variety of them and discussed several different varieties by name. When the Roman Empire invaded ancient Judea, thick forests of date palm up to high and wide covered the Jordan River valley from the Sea of Galilee in the north to the shores of the Dead Sea in the south. The tree so defined the local economy that the Roman emperor Vespasian celebrated the reconquest after the First Jewish Revolt (66-70 CE) by minting Judaea Capta coinage, a series of coins sometimes depicting Judaea as a mourning woman beneath a date palm. The palm tree can appear on the coin either in combination with the mourning woman, or without her.
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By contrast, in conventional high-heat cooking, such as oven roasting or grilling, the food is exposed to heat levels that are much higher than the desired internal cooking temperature, and it must be removed from the high heat prior to reaching the desired cooking temperature. If the food is removed from the heat too late, it becomes overcooked, and if it is removed too early, it is undercooked. The use of temperatures much lower than those used for conventional cooking is an essential feature of sous vide, resulting in much higher succulence at these lower temperatures, as cell walls in plant-based food do not burst. In the case of meat cooking, tough collagen in connective tissue can be hydrolysed into gelatin, without heating the meat's proteins high enough that they denature to a degree that the texture toughens and moisture is wrung out of the meat.
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