As this recipe from Tasty explains, the matzo balls need 30 minutes in the fridge, but everything else (and eventually the matzo, too) goes right in the pot. Early-ripening figs were regarded as delicacy because of their sweetness and were eaten fresh. [1][3], Significant milestones in the availability and development food production characteristic of Israelite cuisine occurred well before the Israelite period. Thin bread is fried in oil and eaten with salty curry of chickpeas potatoes and sweet pudding. At Arad in the northern Negev, the remains of wheat, barley and legumes have been found, along with stone-lined storage pits for grain from this period. Consequently, there are Malay, Aceh, and Minangkabau restaurants that serve roti canai with mutton curry in Indonesia that are operated by ethnic groups other than Indians. 18, no. Despite biblical ban, non-kosher fish were eaten in ancient Israel, "It Is the Land of Honey: Beekeeping at Tel Rehov", "Industrial apiculture in the Jordan valley during Biblical times with Anatolian honeybees", "Eating in Jerusalem of the First Temple Period", University of Pennsylvania Museum of Archaeology and Anthropology, Jewish-American patronage of Chinese restaurants, https://en.wikipedia.org/w/index.php?title=Ancient_Israelite_cuisine&oldid=1112734924, Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 27 September 2022, at 20:33. However, emmer required time-consuming pounding or roasting to remove its husk, and during the Iron Age, durum wheat (Triticum durum), a descendant of emmer, gradually replaced emmer and became the favored grain for making fine flour. Street vendors in Mumbai serve bhel in a throw-away folded leaf with a flat puri to scoop it. [4][20] All these methods produced only thin loaves, and the custom was thus to break bread rather than cut it. Legumes and vegetables were typically eaten in stews. Additionally, in ancient Israel, the belief that God had delivered Israel from slavery resulted in the social imperative and religious commandment to look after guests and strangers as an act of recognition and gratitude. Believed to be a medicinal, A Filipino braised beef or goat soup or stew dish originating from the, Tomato is the primary ingredient. Garlic, onions, and possibly fenugreek were used to season cooked foods, as well as being eaten as vegetables. Thick pea soup, eaten in the winter, traditionally served with sliced sausage, Pickled cucumbers, sausages, smoked meat, fish or mushrooms, olives, Simple soup, typically includes water, bread, oil, garlic, and salt. Meat was always served at these meals and many people participated so that there would be no leftovers that would go to waste. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Often, they will be served with pickles, chutneys, dal masalas, potato masala, or gourd curry (either ivy, ridge, or bottle varieties). Israelite cuisine was adherent to the dietary restrictions and guidelines of Yahwism and its later-developed forms: Judaism and Samaritanism. The honey in the Biblical reference of "a land flowing with milk and honey" is probably date honey. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. To preserve them for transport, the fish were first smoked or dried and salted. One typical example at Gibeon has a wide surface for treading the grapes and a series of collecting vats. [61][99], Archaeological evidence from various sites shows that the consumption of pork, while limited, was higher in the early Iron Age but had mostly disappeared during the later Iron Age. [39] Usually, these fruits were not cultivated but were picked in the wild when they were in season. Dietary staples among the Israelites were bread, wine, and olive oil; also included were legumes, fruits and vegetables, dairy products, fish, and meat. For example, rice was introduced during the Persian era; during the Hellenistic period, as trade with the Nabateans increased, more spices became available, at least for those who could afford them, and more Mediterranean fish were imported into the cities; and during the Roman period, sugar cane was introduced. Butter churns have been excavated at Beersheba, dating from the 4th century BC, and other ancient Israelite sites. Ripe grapes were first dried to concentrate the sugars, and these then produced a much sweeter and higher alcohol content wine that needed to be diluted with water to be drinkable. [3], The importance of hospitality to the Israelites can be inferred from the texts of the Bible, in numerous instances, including the stories of Abraham hosting the messengers, Gideons call to leadership (Judges 6:19), the hospitality of the woman from Zarephath towards the Prophet Elijah (1 Kings 17:816) and the Shunammite woman towards Elisha (2 Kings 4:811), Davids hosting of Mephiboshet, son of Jonathan (2 Samuel 9:67) and Hezekiahs invitation to the people of the northern kingdom of Israel to celebrate the Passover in Jerusalem (2 Chronicles 30).[94]. Fast food chains in the Middle East use puri for fried chicken wraps. Served with a variety of garnishes, which may include bean sprouts, hard-boiled egg, green onions, fried shallots, sambal, compressed rice cakes, The main ingredient of this dish are the bull's, Rice, fish, various vegetables, and in some cases. Similar to New England clam chowder, with corn substituted for clams in the recipe, Granny Smith apples, stock, cream, spices, Onions, asparagus, chicken broth, heavy cream. For dough made with wheat flour, starter, called seor, was added. They were then cooked in a soup or a stew. [28], Stews made of lentils or beans were common and they were cooked with onion, garlic, and leeks for flavor. [30], Although olives were used to produce oil from the Bronze Age, it was only by the Roman period that the techniques were introduced to cure olives in lye and then brine to remove their natural bitterness and make them edible. To achieve the layered dough for plain parathas, a number of different traditional techniques exist. Puri (sometimes spelled as poori) is a deep-fried bread made from unleavened whole-wheat flour that originated in the Indian subcontinent. Meals eaten by the Israelites fell into two categories: daily meals, and festive or ritual meals. Less often, wine was made from pomegranates and dates. Of the hundreds of bread varieties known from cuneiform sources, unleavened tinuru bread was made by adhering bread to the side walls of a heated cylindrical oven. Typically served preceding or following Amish church services. On the other hand, vestiges of the cuisine and the practices associated with it continue to resonate in later Jewish cuisine and traditions that developed in Israel and Babylonia during the Talmudic period (200 CE-500 CE), and may still be discerned in the various culinary styles that have developed among Jewish communities since then. Another variant of the puri popular in the eastern states of West Bengal and Odisha is the luchi. Salt was obtained from the Mediterranean or the Dead Sea. There are many variations and it is mostly served during Ramadan, although it can be made throughout the year. [101], In addition, some taboos did not relate to the source of the food but to the way in which they were prepared, as in the prohibition against boiling a young goat in its mothers milk (and mentioned in the Bible in three separate instances: Exodus 23:19, Exodus 34:26, Deuteronomy 14:21). [70] In the Galilee, small-scale fishing was a fundamental component of the agrarian economy. They are cited as one of the elements of the wifes food basket in the Mishna (Ketubot 5:8), by which it is estimated that legumes supplied 17% of daily calories at that time. Honey, both from bees and date honey, was also eaten. "Ancient Whole Grain Gluten-Free Flatbreads". Wine and oil were traded for wheat with the cities on the coastal plain, and for meat and skins with semi-nomadic herders. 11: 38-43. [11][15], Only animals specifically slaughtered for food or for use in the sacrificial service could be eaten. Miami Spice months returns August 1st September 30th, 2022. The most common was to cook it with water as a broth or a stew (for example, Ezekiel 24:45). A less common way to prepare meat was to roast it over an open fire, but this was done particularly for the meat of the Passover lamb. Ina Garten loves her soups. Amphorae made long-term storage possible, especially in caves or cool cellars. [95][96], Depending on the type of sacrifice, the animals that were brought as sacrifices could be a lamb, kid, goat, ram, calf, bull or cow; bird offerings were doves and turtledoves (pigeons). Bird and reptile eggs consist of albumen and vitellus (), contained within many different thin membranes all surrounded by a protective eggshell. Beef, potatoes, onion, garlic, carrots and thyme, etc. Traditionally, it is made using ghee but oil is also used. Goose breeding is also discussed in the Mishna. [14] There are different suggestions for the origin of canai: it has been claimed that canai refers to Chennai (the bread can be written as roti chennai), the South Indian city formerly known as Madras;[15][16] or from channa, a Northern Indian dish made with boiled chickpeas in a spicy gravy, with which this type of bread was traditionally served. The flour used is finely ground wholemeal (atta) and the dough is shallow-fried. [13]:2224[15][16][17][18], Most food was eaten fresh and in season. In the early Iron Age, grain was threshed to remove it from the stalks by beating it with sticks or by oxen treading on it. Before the jars were sealed with pitch, they were filled completely and often topped with a thin layer of olive oil to prevent spoilage due to exposure to air. [10] It was presumably made from dough that was a simple mixture of barley flour and water, divided into small pieces, formed by hand into round shapes, then baked. A punctured puri does not puff when cooked because the steam escapes as it cooks. Everything but the feathers winds up in this homey braise, brimming with pan-seared offal and matzo-meal meatballs and tempered by a sweet-and-sour tomato sauce. The choice of meat and dishes indicated the importance of the occasion. [38], Dates were eaten fresh or dried, but were mostly boiled into thick, long-lasting syrup called "date honey" (dvash temarim) for use as a sweetener. [74], Goats, and, to a lesser extent, sheep, provided milk for part of the year, and milk and dairy products were a significant source of food. They drank fresh juices from fruits in season as well. Seafood soup served with thin noodles called Bee hoon. [13], In Ampel, an Arab quarter in Surabaya, it is known as roti maryam, while common Javanese called it roti konde after its similar shape to a hairbun (Javanese: konde). 7: 35-42. Biblical references and archaeological evidence also demonstrate that wild birds were hunted and eaten. Cream soups are dairy based soups. (Deuteronomy 11:1314). This continued to be the way in which Yemenite Jews baked bread until modern times. New York: W. Morrow, 1995. Punjabi Aloo Paratha served with Butter, from India, Paratha served with tea in a Pakistani Hotel, Stuffed Bengali-style paratha served in a restaurant in Mumbai, India, Trinidadian-style roti paratha (buss-up shut), In Myanmar, paratha is commonly eaten as a dessert, sprinkled with sugar, Petai Paratha (Smashed Paratha), a West Bengal variant served with light vegetable curry, Flatbread originating in the Indian subcontinent, For the similar South Indian flatbread, see, "Serve This Silky, Flaky Paratha with Your Favorite Curries, Stews, and Vegetables", "A dictionary of Urdu, classical Hindi, and English", "The Tribune - Magazine section - Windows", "Food Safari: In search of Murthal Paratha The Hindu newspaper, 2-Feb-2013", "Highway Bites: Dhabas Vs food chains - Times of India", https://en.wikipedia.org/w/index.php?title=Paratha&oldid=1119191149, Short description is different from Wikidata, Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 31 October 2022, at 05:14. QAnon centers on false claims made by an anonymous individual or individuals known as "Q". [51], Almonds, walnuts, and pistachios were eaten and are mentioned in the Bible. A Filipino chicken stew or soup made with chicken cooked with diced banana pith, coconut milk (gata) or coconut cream (kakang gata), a souring agent, lemongrass, and various spices. In the early Israelite period, before the centralization of sacrificial offerings as an exclusive part of the Temple services, these sacrifices were offered at various locations. "Flatbreads Old World: Meets New Flatbreads from All Over the World-Including Tortillas, Arepas and Naan-Are the Newest Hot Ticket in Both Retail and Foodservice Products". Wild lettuce, known as chazeret, was a leafy herb with prickly, red tinged leaves that became bitter as they matured. [26], Broad beans, chickpeas, and lentils are the only legumes mentioned in the Bible but lentils, broad beans, chickpeas, fenugreek, field peas and bitter vetch have been found at Iron Age Israelite sites. Improvised stew, typically made with whatever ingredients are available. The Israelites drank goat and sheeps milk when it was available in the spring and summer, and ate butter and cheese. In the Golan, olives trees were grown and olive oil was produced there. This provided a major advance in bread and pastry baking, and made the baking of much thicker loaves possible. 1. Types of mincha included fine flour (solet) mixed with oil and of which a portion was given to the kohen; flour mixed with oil and fried on a griddle or on a pan; bread called challot mixed with oil and baked in an oven; and wafers (rekikim) smeared with oil baked in an oven. [10], Rice was introduced during the early Second Temple period through contact with the Persians. ot and spicy river fish soup with a lot of hot paprika (, Deep, rich broth made with onions and beef. Another variant, largely popular in the Northern Indian state of Uttar Pradesh is bedvi. This "rope" is then wound into a knot or spiral and flattened, so that it consists of thin flakes of dough when cooked. [8] It is usually served with dal or other types of curry, but can also be cooked in a range of sweet or savoury variations made with a variety of ingredients such as meat, eggs, or cheese. FOOD PRODUCT DESIGN -NORTHBROOK-. Bhatoora bread is with yeast and puri bread made from unleavened dough. A thicker loaf, known as hallah, was made with the best-quality flour, usually for ritual purposes. [12] Making wine was also a practical way to preserve fruit juices for long-term storage. A. Lag BaOmer (A holiday celebrated on the 33rd day of the [12], After the grape harvest in mid-summer, most grapes were taken to wine presses to extract their juice for winemaking. Olives were used primarily for their oil, which was used raw and to cook meat and stews. [32], Wild herbs were collected and eaten uncooked or cooked. When well protected, wheat, barley, legumes and nuts could be kept for long periods. [63], It is unclear when chicken became part of the diet. The dough ball is then flattened, spread out until paper thin (usually by "tossing" it on a flat surface), and gathered into a long rope-like mass. The earliest milling was performed with a pestle and mortar, or a stone quern consisting of a large lower stone that held the grain and a smooth upper stone that was moved back and forth over the grains (Numbers 11:8). [26], Lentils were the most important of the legumes and were used to make pottages and soups, as well as fried lentil cakes called ashishim, such as those that King David is described as distributing to the people when the Ark of the Covenant was brought to Jerusalem. Roti cane has been adopted by the Malay cuisine of Sumatra, Acehnese cuisine and Minangkabau cuisine. Sev puri is an Indian snack offered by street vendors who serve chaat. [93][94], In the story of Abraham hosting the three visitors, Abraham offers cakes, a well prepared young calf, curds, and milk. For example, ancient Mesopotamian recipes describe foods cooked with animal blood and milk added to meat stews; this would have been avoided by the ancient Israelites. 1: 96-114. A dry bread formed into sticks, served as an appetizer. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. The fat of the tail was considered a delicacy. Agricultural workers, who comprised the largest part of the population, also ate a light meal in the early morning before leaving for their work in the fields (Proverbs 31:15). Add flavour sachets, water, corn kernels and creamed corn in saucepan, bring to the boil. Blogger Molly Yeh fills this braided bread with a mix of halvah (the confection made with crushed sesame seeds and honey) and tahini. Milk and its by-products served as offerings in Near-Eastern pagan worship to gods and kings. Eaten in, Chicken, stock, onion, green beans, carrots, potato. Bon appetit! For most people, meat was eaten only a few times a year when animals were slaughtered for the major festivals, or at tribal meetings, celebrations such as weddings, and for the visits of important guests (1 Samuel 28:24). [48], The date palm required a hot and dry climate and mostly grew and produced fruit in the Jordan Rift Valley from Jericho to the Sea of Galilee. Craddock, Anne. Puri is also eaten with sweet accompaniments, such as kheer (a dessert prepared with rice, milk and sugar) or halwa (in Hindi-speaking regions of India, the expression "Halwa puri khana", "to eat puri with halwa", signifies a celebration of possibly modest means). The sugar in the juice, interacting with the flour and water, provided some leavening and sweetened the bread. Two-rowed barley was the older, hulled form; six-rowed barley was unhulled and easier to thresh, and, since the kernels remained intact, store for longer periods. There was a considerable continuity in the main components of the diet over time, despite the introduction of new foodstuffs at various stages. 68: However, the meal that Abraham is described as serving to his guests (Gen 18:8) shows that fresh milk was an important part of a sumptuous meal. [75][78] Clarified butter was used principally for cooking and frying. Daily meals were prepared by women. Seor thus gave the bread a sourdough flavor. Wide-mouthed pitchers held water and milk, while spouted decanters with narrow, ridged necks with built-in strainers held wine.[92]. They are most likely the "fattened fowl" on King Solomons table (1 Kings 5:3). Biblical references to eggs are only in reference to gathering them from the wild (for example, Deuteronomy 22:67 and Isaiah 10:14). Rice noodles in broth, usually beef, chicken, or custom broth, Egg noodles in broth, usually beef, chicken, or custom broth, Fishcake or fishballs, jicama and mushroom soup in savoury broth. Up until the 1970s, it was common for cooks to form a spiral with the "rope" (much like the modern "roti bomb"), but this is no longer the case, probably because the amount of dough used per roti is about half of what it used to be. [1] In other Indian languages it is known as: Dogri: (pr) or (p), Kumaoni: (laga), Tamil: (boori), Telugu: (pri), Gujarati: , Assamese: (puri), Bengali: (pr), Hindi: (p), Bhojpuri: (p), Marathi: (pr), Kannada: (pri), Malayalam: (pr), Burmese: (pr), Nepali: (puri), Odia: (puri), Punjabi: (p), Garhwali: (pr), [2]. We wish you all the best on your future culinary endeavors. [21] Although most meat was obtained from domesticated animals, meat from hunted animals was also sometimes available, as the story of Isaac and Esau (Genesis 27:34), certain Biblical lists (for example, Deuteronomy 14:5), and archaeological evidence indicate. [27] According to Tova Dickstein, a researcher at Neot Kedumim in Israel, ashishim were honey-dipped pancakes made from crushed red lentils and sesame seeds. [61], Meat was prepared in several different ways. [2] The Israelites also sometimes added fennel and cumin to bread dough for flavor and dipped their bread in vinegar (Ruth 2:14), olive oil, or sesame oil for extra flavor. Best Matzo Ball Soup in Sydney; Best Poutine in Sydney; Best Tandoori Chicken in Sydney; Garlic bread is the best, we had the pollo alla Valdostana. 2008. [30] Olive oil was mixed with flour to make bread in the story of Elijah and the widow of Zarephath (1 Kings 17:1213) and is also noted as a valuable product for eating (Ezekiel 16:13,19). It is one of the more popular dishes in Filipino cuisine. Animal bones provide evidence of meat consumption, the types of animals eaten, and whether they were kept for milk production or other uses, while paleobotanical remains, such as seeds or other carbonized or desiccated plant remains provide information about plant foods. [12][14], Porridge and gruel were made from ground grain, water, salt, and butter. Also served from time to time were cheese and fruits such as fresh figs and melon when in season, as well as dried fruits. Brioche: Yeast bread, Sweet France: A highly enriched bread, noted for its high butter and egg content, commonly served as a component of French desserts. [57] Nonetheless, the widespread cultivation of grapes, used primarily for winemaking, indicates that wine drinking was probably far more common than beer drinking. Grapes, figs, dates, and apricots were also dried and preserved individually, put on a string, or pressed into cakes. It is made from lean pork pounded with a mallet until tender. New York: William Morrow, 2007. [7], The Israelite presence emerged during the Early Iron Age (1200-1000 BCE), at first in the central hill country, Transjordan and the northern Negev, and later in the Galilee, while the Philistines and other Sea Peoples arrived at roughly the same time and settled in the coastal regions. Then by alternatively using a single disc of dough to encase a ball of filling and sealed with a series of pleats pinched into the dough around the top, they are gently flattened with the palm against the working surface before being rolled into a circle. Paratha is an amalgamation of the words parat and atta, which literally means layers of cooked dough. A description of the provisions for Solomon's kitchen also illustrates this: "Solomon's daily provisions consisted of 30 kor of fine flour and 60 kor of flour, 10 fat oxen, 20 pasture-fed oxen, and 100 sheep and goats, in addition to deer and gazelles, roebucks and fattened geese" (1 Kings 5:23). Royal entertainment in Israel included music (Ecclesiastes 2:8), large numbers of guests (1 Kings 18:19), and presumably many servers and cupbearers, though these are not expressly mentioned in the Bible. It is eaten for breakfast or as a snack or light meal. [39][48], Fresh, ripe dates were available from mid to late summer. Rich soups based on various spice pastes, broths and sometimes. Asparagus, the caviar of vegetables, makes a divine soup with tender spears of green, purple or white varieties.Grassy nuances are balanced with minced garlic and lemon zest, then blended with butter and cream for a silky indulgence. Meat, usually goat and mutton, was eaten rarely by most Israelites and was reserved for special occasions such as celebrations, festival meals, or sacrificial feasts. 5 Min. The oil production center dating from the 7th century BC discovered at Ekron, a Philistine city, has over one hundred large olive presses and is the most complete olive oil production center from ancient times yet discovered. This arrangement results in a, This page was last edited on 21 October 2022, at 13:41. [70] Although the Torah prohibits the consumption of fish without fins or scales, archeological evidence indicates that many Israelites flouted or were unaware of these restrictions and ate non-kosher seafood, mostly catfish but also shark, eel, and ray, and that religious restrictions on seafood began to be observed more strictly starting in the first century CE. Bread was eaten with every meal. [7][22], Barley (hordeum vulgare) was the most important grain during the biblical period, and this was recognized ritually on the second day of Passover in the Omer offering, consisting of barley flour from the newly ripened crop. [3][19], Grain products constituted the majority of the food consumed by the ancient Israelites. In Thailand, roti (with variations on spelling such as ro tee) is commonly sold from street carts, usually halal sold by Thai Muslims. Other offerings could be eaten by the priests with their families in any ritually clean place (Leviticus 10:14). Families also stored grain, wine and oil in large pottery jars in their houses. Some were sun-dried and pressed into blocks to dry completely and then used throughout the year, especially as food for travelers. The menu at this Taiwanese/Japanese spot in Hermosa Beach is packed with delicious dishes that will spark conversation: Hokkaido milk bread smeared with a tobiko nori dip, ox tongue curry rice, black bass in a lime coconut broth, and brown butter mochi cake. The meal was prepared by both men and women. Only at the king's table was meat served daily, according to the Bible. FOOD PRODUCT DESIGN -NORTHBROOK-. Roti prata in Singapore is a fried flatbread that is cooked over a flat grilling pan. A Filipino chicken soup made from chicken cooked in coconut water with grated coconut, green papaya (or chayote), leafy vegetables, garlic, onion, ginger, lemongrass, and patis (fish sauce). Then, enjoy these traditional Hanukkah desserts. Food and Nutrition Sciences. [60] However, meat from wild animals was more common at times of economic distress and in the northern areas, where forests and open land provided a habitat for more wild animals. [14], Once prepared, the dough could be baked in various ways: Originally, the dough was placed directly on the heated stones of a cooking fire or in a griddle or pan made of clay or iron (Leviticus 7:9). [5] Nijjar (1968), in his book Panjb Under the Sultns, 1000-1526 A.D., writes that "parautha" was common among nobility and aristocracy in the Punjab region. [2][89][91][92], Small bowls were used for both eating and drinking. Sweeter head-lettuce was only developed and introduced by the Romans. [46], Figs are one of the biblical Seven Species and are frequently mentioned in the Bible (for example, 1 Samuel 25:18, 1 Samuel 30:12 and 1 Chronicles 12:41). A dish of the Ilocano people of the Philippines, similar to, Savory soup made by pouring beaten eggs into swirling boiling water or broth. All the holidays shown below are major with the exceptions of the Feast of Dedication and the Feast of Lots which are minor festivals. [15][26], Vegetables are not found often in the archaeological record, and it is difficult to determine the role that they played, because plant foods were often eaten raw or were simply boiled, without requiring special equipment for preparation, and thus barely leaving any trace other than the type of food itself. Herbs and spices included capers, coriander, cumin, black cumin, dill, dwarf chicory, hyssop, marjoram, mint, black mustard, reichardia, saffron, and thyme. Dairy products are mentioned in the Bible (for example, Genesis 18:8, Judges 4:19, and 2 Samuel 17:29, and a repeated description of the Land of Israel in the Bible is "a land flowing with milk and honey" (for example, Exodus 3:8, Exodus 33:3, and Joel 4:18)). Southeast Asian Indian-influenced flatbread dish, Learn how and when to remove this template message, "The Indian Roti That Became Malaysia's National Bread", "What is roti canai, and why can't people in Southeast Asia get enough of it? Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. [89] A description in the Book of Ruth provides an example of this kind of meal: the harvest workers eat bread dipped in vinegar and parched or roasted grain (Ruth 2:14). Roti canai is cooked on a tava with a lot of oil. Broa: Cornbread: Portugal The starter was prepared by reserving a small portion of dough from a previous batch to absorb the yeasts in the air and thus help leaven the new dough. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock.. 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