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Beurre à La Bourguignonne
Garlic butter, also known as ''beurre à la bourguignonne'', is a compound butter used as a flavoring for many dishes or as a condiment.'' Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librairie Larousse, Paris (1938)'') It is composed of butter and garlic mixed into a paste. The ingredients are blended and typically chilled before use. Dipping sauce In the United States, garlic butter in small cups is sometimes served with seafood (such as lobster), pizza, or breadsticks as a dip. To prolong shelf life, the dip may use clarified butter or flavored oils. See also * List of butter dishes * List of condiments A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand alone as a dish. The term ''cond ... * References Butter Garlic dishes French sauces Foods featuring butter< ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Skirt Steak
Skirt steak is the US name for a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is distinct from hanger steak (US), also called skirt (UK) or onglet (France), a generally similar adjacent cut also from the plate. Though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both flank steak, taken from the flank behind the plate, and the flap meat from the bottom sirloin behind the flank and above the rear quarter. Characteristics Both the inside and outside skirt steak are the trimmed, boneless portion of the diaphragm muscle attached to the 6th through 12th ribs on the underside of the short plate. This steak is covered in a tough membrane that may be removed before cooking. By keeping the membrane it will be more tender but would require the eater to remove it which is why many remove it prior to cooking. The inside skirt steak is often confused with th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lobster
Lobsters are Malacostraca, malacostracans Decapoda, decapod crustaceans of the family (biology), family Nephropidae or its Synonym (taxonomy), synonym Homaridae. They have long bodies with muscular tails and live in crevices or burrows on the sea floor. Three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. Highly prized as seafood, lobsters are economically important and are often one of the most profitable commodities in the coastal areas they populate. Commercially important species include two species of ''Homarus'' from the northern Atlantic Ocean and Scampi (other), scampi (which look more like a shrimp, or a "mini lobster")—the Northern Hemisphere genus ''Nephrops'' and the Southern Hemisphere genus ''Metanephrops''. Distinction Although several other groups of crustaceans have the word "lobster" in their names, the unqualified term "lobster" generally refers to the clawed lobsters of the fam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic Dishes
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush; it also grows wild in parts of Mediterranean Europe. There are two subspecies and hundreds of varieties of garlic. Garlic has been used for thousands of years as a seasoning, culinary ingredient, traditional medical remedy; it was known in many ancient civilizations, including the Babylonians, Egyptians, Romans, and Chinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Garlic propagates in a variety of climates and conditions and is produced globally; China is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021. Description Garlic is a pere ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food), spread, melted as a condiment, and used as a Cooking fat, fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including Sheep milk, sheep, Goat milk, goats, Buffalo milk, buffalo, and Yak milk, yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Dairy salt, Salt has been added to butter since antiquity to help Food preservation, preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste and food coloring added for color. Kit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Condiments
A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, or, in some cultures, to complement the dish, but that cannot stand alone as a dish. The term ''condiment'' originally described pickling, pickled or preserved foods, but now includes a great variety of flavorings. Many diverse condiments exist in various countries, regions and cultures. This list includes notable worldwide condiments. Condiments * * * * * * * * * * * * * * * * * * * * * * * * * * * * *Disodium inosinate – umami paste ** * ** * ** * * , jams, and jellies * * * * * ** ** ** * Harissa – North African paste of roasted red peppers, hot peppers, spices, oil, and other flavor ingredients * * * * * * * * * * * ** ** ** * * * * * * * * * * * Matbucha — a North African condiment * ** List of mayonnaises – List of mayonnaises * * * * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Butter Dishes
This is a list of notable butter dishes and foods in which butter is used as a primary ingredient or as a significant component of a dish or a food. Butter is a dairy product that consists of butterfat, milk proteins, and water. It is made by churning fresh or fermented cream or milk. Butter dishes and foods * ' * ' * ' * ' * ' * ' * ' * * * * * * * * * * * * * * * * , or ''beurre composé'' * * * * * * , or ''beurre à la bourguignonne'' * * * * * * * * * * * * File:Pound layer cake.jpg, A layer cake with buttercream icing and decorations File:Pecan butter tart, May 2011.jpg, A Butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential desserts. The tart consists of butter, sugar, syrup, and egg filled into a flaky pastry and baked until the filling is semi-solid with a crunchy top. File:Butter tea 20120622.jpg, Butter tea is prepared with tea leaves, yak butter, and salt. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarified Butter
Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat on top is poured off. It can also be separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter. Commercial methods of production also include direct evaporation, but may also be accomplished by decantation and centrifugation followed by vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation. Properties Clarified butter has a higher smoke point () than regular butter (), and is therefore preferred in some cooking applications, such as sautéi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dip (food)
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add Flavor (taste), flavor or Food texture, texture to a food, such as pita bread, dumplings, cracker (food), crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of au jus, jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce. Dips are commonly used for finger foods, Hors d'oeuvre, appetisers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of United States, American hors d'oeuvres and are thicker than spread (food), spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over of white carpet". Dips in various ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breadsticks
Breadsticks, also known as grissini (: grissino; Piedmontese: ''ghërsin'', ), are generally pencil-sized sticks of crisp, dry baked bread that originated in the Italian city of Turin, Piedmont. History It is believed that the breadstick originated in 1643, when a Florentine abbot described a long-shaped and "bone-thin" bread being made in Lanzo Torinese, a town outside of Turin. Tradition states, however, that it originated in the region of Piedmont in the 17th century, invented by a baker called Antonio Brunero, from Turin. It was a food that was intended to be easier to digest for the Duke Victor Amadeus II of Savoy, who had digestive problems in his childhood. Serving In Italian restaurants, breadsticks are often offered as an appetizer (antipasto), especially in their traditional shape, together with or replacing bread, which is commonly provided with all meals. They may also be combined with ingredients such as prosciutto. This appears to be the case with restaurants in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza
Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven. The term ''pizza'' was first recorded in 997AD, in a Latin manuscript from the Southern Italy, southern Italian town of Gaeta, in Lazio, on the border with Campania. Raffaele Esposito is often credited for creating the modern pizza in Naples.Arthur Schwartz, ''Naples at Table: Cooking in Campania'' (1998), p. 68. .John Dickie, ''Delizia!: The Epic History of the Italians and Their Food'' (2008), p. 186.Father Giuseppe Orsini, Joseph E. Orsini, ''Italian Baking Secrets'' (2007), p. 99. In 2009, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed (TSG) dish. In 2017, the art of making Neapolitan pizza was included on UNESCO's list of intangible cultura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food), spread, melted as a condiment, and used as a Cooking fat, fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including Sheep milk, sheep, Goat milk, goats, Buffalo milk, buffalo, and Yak milk, yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Dairy salt, Salt has been added to butter since antiquity to help Food preservation, preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste and food coloring added for color. Kit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bavarian Cuisine
Bavarian cuisine (; ) is a style of cooking from Bavaria, Germany. More than 285 typical Bavarian products have been recorded in the Bavarian specialities databaseGenussBayern since the 1990s. Recipes and museums can also be found there. With a total of 54 Geographical indications and traditional specialities in the European Union, specialities protected under European law, Bavaria is the No. 1 speciality region in Germany. Bavarian products such as ‘Bavarian beer’, ‘Nuremberg bratwurst’, ‘Allgäu mountain cheese’ and ‘Schrobenhausen asparagus’ are just as much a part of the official EU list 'eAmbrosia' of prestigious regional culinary specialities as the protected names “Champagne” and ‘Prosciutto di Parma’. Bavarian specialities, which are protected as geographical indications, are deeply rooted in their region of origin, important anchors of local identity and also tourist flagships - they are therefore at the heart of Bavarian cuisine. Restaurants th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
