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Etapa 4: Le petit bâton rouge é um bastão vermelho que serve para atestar a qualidade da pimenta colhida nas plantações de TABASCO® em Avery Island(EUA). É um bastão de madeira pintado com a exata coloração ideal de TABASCO® Red e serve de base para comparar as cores que estão nas pimentas a serem colhidas com a cor do bâton rouge. Se a pimenta está com a coloração compatível, é ideal para ser colhida e entrar em processo de produção do mais tradicional sabor de TABASCO®.

Etapa 4: Le petit bâton rouge é um bastão vermelho que serve para atestar a qualidade da pimenta colhida nas plantações de TABASCO® em Avery Island(EUA). É um bastão de madeira pintado com a exata coloração ideal de TABASCO® Red e serve de base para comparar as cores que estão nas pimentas a serem colhidas com a cor do bâton rouge. Se a pimenta está com a coloração compatível, é ideal para ser colhida e entrar em processo de produção do mais tradicional sabor de TABASCO®.

Ever wonder where our pepper seeds come from?  For generations we have carefully cultivated our own private seed stock on Avery Island. We store the seeds in a special bank vault as an added precaution.

Ever wonder where our pepper seeds come from? For generations we have carefully cultivated our own private seed stock on Avery Island. We store the seeds in a special bank vault as an added precaution.

At ChocoVivo the process is just as important as the product. We understand that quality chocolate comes from quality ingredients and we worked hard to develop our relationship with our grower in Tabasco #Mexico.  #ChocoVivo #ArtisanalChocolate #Paleo #Vegan by chocovivo_la

At ChocoVivo the process is just as important as the product. We understand that quality chocolate comes from quality ingredients and we worked hard to develop our relationship with our grower in Tabasco #Mexico. #ChocoVivo #ArtisanalChocolate #Paleo #Vegan by chocovivo_la

Etapa 1: Original e tradicional, o molho de pimenta criado por Edmund McIlhenny em 1868, na Ilha de Avery, é o mesmo molho de Tabasco®, que é produzido hoje, no mesmo lugar. A receita básica, o processo pelo qual é feita e os ingredientes permanecem inalterados. E cinco gerações de McIlhennys e funcionários se dedicaram a preservar seu legado. http://pinterest.com/tabascobrasil/

Etapa 1: Original e tradicional, o molho de pimenta criado por Edmund McIlhenny em 1868, na Ilha de Avery, é o mesmo molho de Tabasco®, que é produzido hoje, no mesmo lugar. A receita básica, o processo pelo qual é feita e os ingredientes permanecem inalterados. E cinco gerações de McIlhennys e funcionários se dedicaram a preservar seu legado. http://pinterest.com/tabascobrasil/

Get a glimpse into the production process of making TABASCO® Brand Pepper Sauce. See the barrels where Tabasco pepper mash is aged for up to three years before it is turned into the world famous Tabasco original pepper sauce. #Cultivate2013

Get a glimpse into the production process of making TABASCO® Brand Pepper Sauce. See the barrels where Tabasco pepper mash is aged for up to three years before it is turned into the world famous Tabasco original pepper sauce. #Cultivate2013

caixas da marca Tabasco

caixas da marca Tabasco

Tabasco peppers just after harvest. Avery Island, LA

Tabasco peppers just after harvest. Avery Island, LA

Sharla - Tabasco  - Tritex's Natural Selection blends recycled cotton from t-shirts with synthetic fibres to create a strong and eco-friendly product for upholstery, drapery, accessories and headboards. By skipping traditional steps of growing, ginning, spinning and dyeing cotton material, the simplified manufacturing process uses less energy and resources.

Sharla - Tabasco - Tritex's Natural Selection blends recycled cotton from t-shirts with synthetic fibres to create a strong and eco-friendly product for upholstery, drapery, accessories and headboards. By skipping traditional steps of growing, ginning, spinning and dyeing cotton material, the simplified manufacturing process uses less energy and resources.

I made something very similar to this in my British Regional Food cookbook and hey presto! – it turns up in New Orleans in a local version using the "mash" from the Tabasco process in a garlic butter. This by-product is made from the mashed-up peppers that are left when the Tabasco is strained off and it is then sold locally in packets. Tom Parker Bowles did buy a couple of kilos, but on the way to the airport he realised he had left it in the fridge in the Windsor Court Hotel – he'll just…

Baked whelks

I made something very similar to this in my British Regional Food cookbook and hey presto! – it turns up in New Orleans in a local version using the "mash" from the Tabasco process in a garlic butter. This by-product is made from the mashed-up peppers that are left when the Tabasco is strained off and it is then sold locally in packets. Tom Parker Bowles did buy a couple of kilos, but on the way to the airport he realised he had left it in the fridge in the Windsor Court Hotel – he'll just…

28 Items That Every Modern Gentleman Should Have In His Kitchen - Business Insider

28 Items That Every Modern Gentleman Should Have In His Kitchen - Business Insider

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