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Term used to describe a wine with a heavy, prune flavor or that is overripe.
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USDA Nutrition Facts |
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| Calories 112 |
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| Protein 23g |
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| Total Fat 1g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 476mg |
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| Sodium 265mg |
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| Cholesterol 53mg |
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| Serving Size 1 medium slice (approx 3" x 2" x 1/4") |
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| Calories 170 |
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| Protein 29g |
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| Total Fat 5g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 298mg |
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| Sodium 996mg |
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| Cholesterol 76mg |
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| Serving Size 1 oz, boneless |
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| Calories 208 |
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| Protein 28g |
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| Total Fat 9g |
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| Total Carbohydrates 0g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Potassium 280mg |
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| Sodium 996mg |
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| Cholesterol 82mg |
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Cooked term - Related Content |
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| Thoroughly rubbing the seasoning mix into the meat takes the place of browning, making this an especially easy roast to prepare. |
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| Slow cooking makes this inexpensive cut tender and flavorful. |
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| The slow cooked goodness of pulled pork, flavored with a spicy and slightly sweet mixture of seasonings, highlights this excellent Southwestern dish. |
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| Classic pulled pork makes a great sandwich that is perfect for feeding a large group. |
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| Fresh raspberries make the sauce a prefect topping for this sweet rice pudding. |
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| Hot Liquid Cooking Techniques for Grain | Cooking Wild Rice
The three basic techniques for cooking wild rice with hot liquid are boiling, absorption, and steaming, which ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Rye
The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Quinoa
The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Millet
The three basic techniques for cooking millet with hot liquid are boiling, absorption, and steaming, which are ... |
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| Hot Liquid Cooking Techniques for Grain | Cooking Buckwheat
The three basic techniques for cooking buckwheat with hot liquid are boiling, absorption, and steaming, which ... |
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| Made with a plastic materials that are resistant to heat, Slow Cooker Liners are designed to hold foods as they cook in slow cooker appliances. Slow Cooker Liners assist not only ... |
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| Elastic in texture, this cooking tool is designed for use in ovens, refrigerators, and freezers to keep various foods from drooping or falling apart while cooking. Typical ... |
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| Produced as a finishing tool for baked goods, this utensil is most often used to add the golden tan surface to crème brulée desserts by caramelizing sugar sprinkled over the top. ... |
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| A type of fork that is used for a many different cooking tasks when working with variety of different foods that are boiled, baked, cooked, stir-fried, or grilled. Cooking forks ... |
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| A kitchen utensil that is used for several purposes, such as stirring, serving and transferring food. It has a bowl shaped head attached to a handle or the spoon may be ... |
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| Reproduction in whole or in part without written permission is strictly prohibited. |
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