Portuguese sauce in Portuguese cuisine. In Argentina, "salsa portuguesa" refers to a cooked mixture of tomato, bell peppers and onions, used in Brazil as a "carne moída" or hot dog sauce. In Brazil the version consumed by itself is referred as "molho à campanha", named after the most traditional area of Rio Grande do Sul, a praîrie that is land of the Brazilian "gaúchos (the Brazilian version is always finely chopped and raw and generally includes also vinegar, olive oil, salt and "cheiro-verde"—very finely chopped parsley and welsh onions—or spice). Portuguese sauce Portuguese sauce can have two meanings, but both invariably refer
Corn sauce cooking and drying process. Glutamic acid, alanine, and proline are the most abundant present amino acids. Other metabolites are ribotides, sugars, organic acids and γ-glutamyl-dipeptides, which are known to have taste-modulating properties. On labels listed as “Corn sauce” or "Fermented corn sauce" listing the used ingredients (corn starch, water, salt). The fermentation of food with "Corynebacterium" species is widely present in many parts of the world. The global exposure to these microorganisms in food fermentations assures its safe use and acceptance for food production globally. The question of toxicity of corn sauce was negated by toxicological studies. Corn sauce Corn