beef-making qualities - translation to ρωσικά
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beef-making qualities - translation to ρωσικά

SALT-CURED BEEF PRODUCT
Corn Beef; Corned Beef; Salt beef; Cornbeef; Corn beef; Hunter beef; Hunter Beef; Hot Salt Beef; Salted beef
  • ''[[Carne norte guisado]]'' of the Philippines with potatoes, onions, garlic, carrots, and tomatoes; it is eaten with white rice or bread.
  • Corned beef and cabbage
  • Corned beef dinner, with potatoes and cabbage, Ireland
  • Libby, McNeill & Libby Corned Beef, 1910
  • A corned beef on [[rye bread]] sandwich served in a [[diner]]
  • Canned corned beef produced in [[Argentina]] for export to [[New Zealand]], 1946
  • Filipino ''[[sopas]]'' (macaroni soup) with corned beef
  • ''[[Tortang carne norte]]'', a corned beef omelet from the [[Philippines]]

beef-making qualities      
мясные качества крупного рогатого скота
hamburger meat         
  • Ground beef
FINELY CHOPPED BEEF
Hamburger meat; Minced beef; Ground Beef; Lean ground beef; Beef mince; Ground steak; Steak mince; Minced steak; Mince Rallies; 80/20 ground beef

['hæmbə:gəmi:t]

американизм

мясной фарш

minced beef         
  • Ground beef
FINELY CHOPPED BEEF
Hamburger meat; Minced beef; Ground Beef; Lean ground beef; Beef mince; Ground steak; Steak mince; Minced steak; Mince Rallies; 80/20 ground beef
фарш из говядины

Ορισμός

КОНСЕНСУС
(лат. consensus - согласие, единодушие), принятие решений в парламентах, на конференциях или совещаниях, при заключении международных договоров на основе общего согласия участников без проведения формального голосования при отсутствиии формально заявленных возражений. Метод консенсуса признан также в ряде органов ООН, применяется на международных конференциях и совещаниях, проводимых в ее рамках.

Βικιπαίδεια

Corned beef

Corned beef, or salt beef in some Commonwealth countries, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.

Most recipes include nitrates, which convert the natural myoglobin in beef to nitrosomyoglobin, giving it a pink color. Nitrates and nitrites reduce the risk of dangerous botulism during curing by inhibiting the growth of Clostridium botulinum bacteria spores, but have been linked to increased cancer risk in mice. Beef cured without nitrates or nitrites has a gray color, and is sometimes called "New England corned beef".

Tinned corned beef was a popular meal throughout numerous wars, including World War I and World War II, during which fresh meat was rationed. It also remains popular worldwide as an ingredient in a variety of regional dishes and as a common part in modern field rations of various armed forces around the world.

Μετάφραση του &#39beef-making qualities&#39 σε Ρωσικά