Uyah kosher

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Bandhing uyah meja karo uyah sing kosher

Uyah kosher utawa uyah kang kosher (ing njaba Amerika Lor diarani uyah pawon, [1] uyah masak, uyah serpihan, uyah watu utawa uyah kashering ) minangka uyah sing bisa dipangan tanpa aditif kaya yodium . [2] [3] [4] [5] Digunakake kanggo masak lan ora ing meja, biasane kalebu natrium klorida lan bisa uga kalebu agen anti-kue .

Etimologi[besut | besut sumber]

Uyah sing bisa dipangan kasar minangka panganan dhapur, nanging jenenge beda-beda gumantung ing macem-macem budaya lan negara. Tembung uyah kosher entuk panggunaan umum ing Amerika Utara lan nuduhake panggunaan agama Yahudi daging brining garing, sing dikenal minangka kashering, lan dudu uyah sing digawe miturut pedoman agama. Sawetara merek luwih lanjut ngenali uyah sing disertifikasi kosher minangka disetujoni dening badan agama. [6]

Gandum uyah halal dijupuk kanthi ukuran 60 ×

Referensi[besut | besut sumber]

  1. "Kitchen salt definition". Collins. 2018.
  2. The Good housekeeping cookbook. New York: Hearst Books. 2001. pp. 15. ISBN 1588163989. OCLC 54962450.
  3. Bader, Myles. (1998). The wizard of food presents 10,001 food facts, chef's secrets & household hints : more usable food facts and household hints than any single book ever published. Las Vegas, Nev.: Northstar Pub. ISBN 0964674173. OCLC 40460309.
  4. Simmons, Marie (April 2008). Things cooks love (First ed.). Kansas City. pp. 67. ISBN 9780740769764. OCLC 167764416.
  5. Morgan, Diane, 1955- (2010). Gifts cooks love : recipes for giving. Kansas City: Andrews McMeel Pub. pp. 14. ISBN 9780740793509. OCLC 555648047.CS1 maint: multiple names: authors list (link)
  6. "Kosher Salt Guide". SaltWorks. 2010.