Pulp
1. A thick smooth mixture, eg cook the apples to a pulp.
2. The flesh of soft fruit, eg remove the pulp from the mango skin.
Put in the ground lump and fry till the oil starts showing up.
Add the tomato pulp, salt and pour ¼ cup water.
Bring to a boil and lower the fire.
Put in the fish pieces and let simmer till fish is tender.
Sprinkle coriander and serve hot.
Pulp - The succulent flesh of a fruit.
Pulque - [Spanish] beer made by fermenting the juice of the maguey cactus (century plant).
Pulverize - To break a food down to powder by crushing or grinding.
Pulp may mean:
Pulp (band), a Brit pop band
Molded Pulp, a lightweight packaging material made from 100% recycled cellulose fibers that is 100% biodegradable
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The pulp of the fruit is the main portion of tamarind used in food production. When still slightly unripe, it has a very sharp, sour taste with a high level of acidity.
The pulp of the fruit of the African palm is the source for palm oil. It should not be confused with palm-kernel oil, which is extracted from the kernel rather than the fruit.
The pulp of the nutmeg fruit is tough, almost woody, and very sour. In Indonesia, it is used to make a delicious jam with pleasant nutmeg aroma (selei buah pala). Other uses of the pulp are not known to me. Plant family ...
The pulp within the pods of the tropical Tamarind tree is used extensively in Indian and Southeast Asian cooking. The sweet-sour pulp is sold as a concentrated paste or in blocks and used after first soaking in water.
Remove pulp from inside of watermelon with long-handled spoon, leaving shell intact. Fill as desired.
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The sweet pulp of the long, leathery pods from an evergreen tree native to the Middle East. The pulp can be eaten raw, but is usually dried, roasted and ground into a powder.
Tahin: Ground pulp of seeds of sesame
Tahu Telur (Indonesian): Pan-fried tofu with egg, and served with sweet soy sauce.
Tai (Japan): Japanese snapper eaten raw ...
pressed from the pulp of apples. It makes a refreshing drink and is also used as a cooking ingredient. Unfermented cider is called sweet cider. Fermented cider, with an alcoholic content of 3-7 percent, is known as hard cider
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purée: A smooth pulp
Q
quark: A salt free, soft cheese made from semi skimmed milk ...
The pulp is soft, suggesting the consistency of custard, and it is full of shiny, black seeds.
Usually steamed and the pulp of the leaves eaten with drawn butter or mayonaise. Arugula Arugula has a pepper and mustard flavor used in salads, soups and sautéed vegetable dishes.
The pulp is very sticky and difficult to work with. Common forms sold are syrups and bricks of the pulp. It is used extensively in dishes of these regions as well as in candy and drinks.
Highly prized edible oil obtained from the pulp of olives (genus Olea europaea sativa). oil, used in both unrefined and refined states. Contains 77 percent monounsaturated fat. A prominent, healthy component of the Mediterranean diet.
pale yellow to greenish oil obtained from the pulp of olives by separating the liquids from solids. Olive oil was used in the ancient world for lighting, in the preparation of food, and as an anointing oil for both ritual and cosmetic purposes.
The fruit is round, and about the size of an orange; it has a thick yellowish rind, and a light, spongy and very bitter pulp, which yields the colocynth of druggists.
The triangular-shaped Achiote seeds are surrounded by a red pulp that is separated from the seeds and pod when they are harvested.
A classic fruit jam is made from fruit cooked to a pulp which is then heated to a high temperature with sugar until it sets.
In the Philippines, the seeded pulp is served as dessert with a little milk or orange juice poured over it. The addition of lemon or lime juice makes the pulp desirable as a filling for pies and other pastry. It is also made into ice cream.
A synthetic vanilla made from wood pulp and to be used under no circumstances.
tamarind = asam jawa = Indian date = tamarindo Notes: The pulp from the tamarind pod is used as a souring agent in Latin America, India, the Middle East, Africa, and Asia.
Astringent persimmons can be cut in half and the pulp eaten with a spoon. This same pulp is also good frozen-just freeze the whole persimmon, cut it in half and scoop out the frozen pulp like gelato.
A machine strips the coffee cherries of their skin and outer pulp, leaving the beans still encased in a sticky inner pulp. The pulp encased beans are then wrapped in parchment and soaked for 1 to 3 days in large fermentation tanks.
The pulp inside the tamarind pod, is used as a souring ingredient in cooking. The extracted pulp is boiled or soaked in hot water, strained to discard any seeds and fibers, to obtain a juice, commonly called Tamarind Water.
When ripe, the pod splits in half to reveal about fifty seeds encased in a red pulp. The pulp is used in many commercial dye products.
The Bixa orellana is commercially grown for the dye product and for its seeds as a spice.
The shell is lined with a firm white pulp and the hollow centre contains a sweet milky-white liquid which makes a refreshing drink. The pulp is rich in fat.
carob (KEHR-uhb) - The long, leathery pods from the tropical carob tree contain a sweet, edible pulp (which can be eaten fresh) and a few hard, inedible seeds. After drying, the pulp is roasted and ground into a powder.
Remove most of the pulp from the seeds (leaving some pulp on is okay because it adds to the flavor; for the same reason, do not rinse the seeds.
Heat oven to 300. Spread 1 tablespoon vegetable oil in a shallow pan.
Mix its pulp with sugar and cream or eat plain, accompanied by port. Medlar fruit makes good fruit or jelly. Chop whole, bletted fruit and stew before straining and making in the usual way.
Their yellow to orange colored rind encloses a juicy segmented pulp that can range in flavor from sweet to tart. They are used to make orange juice, to be eaten out of hand, and in cooking and baking.
It is pressed from the pulp of ripe olives. Different regions produce very different flavored oils depending on the growing conditions. Tuscan oil is most often considered the best tasting oil of all.
Remove the seeds and pulp. Layer the rings in a casserole dish, top with maple syrup, dust on cinnamon and sprinkle with water.
BOUILLIE BORDELAISE (PULP OF BORDEAUX)
Copper sulfate intended for the pest-destroying processing of the vines.
BOUQUET
Odorous Principle that develops a wine after a phase of maturation, also called tertiary flavour.
A product made from water and coconut pulp that's often used in Southeast Asian and Indian cooking.
Return the ground apple pulp to the stove and add the sugar and spices. Continue cooking, stirring frequently to prevent burning. When the pulp reaches a consistency that mounds up on the spoon, check for doneness.
carob: The dried and roasted pulp of the tropical carob tree, ground into powder which is used to replace cocoa in baked goods and candies.
carve: To cut large pieces of meat into portions appropriate for serving.
casein: The protein found in milk.
This popular Chinese fruit is about the size of a walnut, with a bumpy red shell encasing white translucent pulp that's similar in texture to a grape. The flavor is sweet, exotic, and very juicy. Don't eat the shell or the seed.
The next pressing of the same olive pulp gives the middle quality of olive oil, plain virgin olive oil. This can still be a high quality oil for using uncooked, but is also very good for frying and other cooking.
Buko: the gelatinous pulp of young green coconuts used in many fruit desserts. Sometimes this name is given to ice cream that is served right from the green coconut shell.
When properly cooked, break off the leaves one by one, dip in butter or sauce, and draw the base of the leaf through your teeth scraping off the pulp and discarding the rest of the leaf.
Tamarind
Fruit of a tall shade tree native to Asia and North Africa. The large brown pods contain small seeds and sweet-sour pulp. This pulp is a common flavoring in Indian and Middle Eastern cuisines; use like lemon juice.
sandoricum koetjape, a fruit with a thick rind and pulp enclosing whitish, furry seeds, sour-sweet in taste
sapin-sapin
a rice sweet of blanc-mange consistency, made of several layers, usually of different colors ...
This decorative tree produces brown pods containing a sweet and tangy pulp that's used for flavoring everything from beverages to curries and sauces--including Angostura bitters and Pickapeppa sauce.
Tamarind
A bittersweet spice made by drying and pressing the pulp from the fruit of the tamarind tree native to Asia and northern Africa.
Tapas
Appetizers in Spain; trendy nibbles in the U.S.A.
Although the citron--like a lemon but larger, with a very thick rind and very little pulp or juice--seems to have been known by the ancient Jews before the time of Christ, and perhaps dispersed in the Mediterranean by them, ...
A spice made from the pods of the tamarind tree by drying and pressing the pulp of the pods; a small piece can be broken off and infused to create an acidic liquid flavouring in authentic Indian curries.
Tangerine ...
The taste is bittersweet with citrus overtones. The pulp is very sticky and difficult to work with. Common forms s
old are syrups and bricks of the pulp. It is used extensively in dishes of these regions as well as in candy and drinks.
puree: (pure-ay) Noun: a food that has been reduc ed to a mushy, thick pulp or paste of uniform texture. Verb: to turn a solid food into a puree, using a blender, food mill, ricer or processor.
1. A usually spiny Mediterranean shrub having white to pale lilac flowers and dehiscent fruits with reddish pulp. 2. A pickled flower bud of this plant, used as a pungent condiment in sauces, relishes, and various other dishes.
Caramelize ...
Coconut water may be served as a refreshing drink. The fresh or dried pulp is used to flavour both savoury and sweet dishes, or made into coconut milk or cream.
A smooth pureed and strained liquid pulp usually slightly thick.
Ramekin
A small oven proof dish used for individual servings.
PUREE ( pew ray' ) : To mash a cooked product to a fine pulp, usually by forcing it through a sieve or putting it into a blender.
Any type of food cooked to a pulp
Quahog
Indian name for the large Atlantic Coast clams ...
Purée
To put food through a sieve, blender or food processor in order to produce a thick pulp.
Reduce
To boil down the volume of a liquid in order to concentrate the flavor.
Method of blending food or making food (usually fruit or vegetables) into a liquefied pulp (accomplished in a blender or food processor).
Christmas Persimmon Pudding is a dessert persimmon recipe created of sugar, flour, margarine, sour cream, persimmon pulp, sugar-preserved dried persimmons, salt, baking soda, and eggs well-beaten .
Tamarind paste - A product from the ripe bean pods of the tamarind tree. It can be purchased as pulp or in the more convenient form of tamarind concentrate ready to use.
Tart - A pie that has only a bottom crust.
 See also: Fruit, Cooking, Flavor, Vegetable, Sauce
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