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Bread Sauce
A bread sauce is a British and Irish warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or turkey. Recipe The basic recipe calls for milk and onion with breadcrumbs and butter added as thickeners, seasoned with nutmeg, clove, bay leaf, pepper, and salt. History A survivor of the medieval bread-thickened sauces, the traditional British bread sauce is made with milk, butter or cream, and bread crumbs, flavoured with onion, salt, cloves, mace, pepper, and bay leaf, with the fat from roasting often added as well. It typically accompanies domestic fowl such as turkey or chicken. The use of slightly stale bread is optimal. Bread sauce can be traced back to at least as early as the medieval period, when cooks used bread as a thickening agent for sauces. The utilisation of bread in this way probably comes from cooks wanting to use up their stale bread who discovered that it could be incorporated within sauces to make them thick ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Sauce
A bread sauce is a British and Irish warm or cold sauce made with milk, which is thickened with bread crumbs, typically eaten with roast chicken or turkey. Recipe The basic recipe calls for milk and onion with breadcrumbs and butter added as thickeners, seasoned with nutmeg, clove, bay leaf, pepper, and salt. History A survivor of the medieval bread-thickened sauces, the traditional British bread sauce is made with milk, butter or cream, and bread crumbs, flavoured with onion, salt, cloves, mace, pepper, and bay leaf, with the fat from roasting often added as well. It typically accompanies domestic fowl such as turkey or chicken. The use of slightly stale bread is optimal. Bread sauce can be traced back to at least as early as the medieval period, when cooks used bread as a thickening agent for sauces. The utilisation of bread in this way probably comes from cooks wanting to use up their stale bread who discovered that it could be incorporated within sauces to make them thick ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutmeg
Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of an essential oil and nutmeg butter. Conifers of the genus ''Torreya'', commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to ''Myristica fragrans'', and are not used as a spice. Indonesia is the main producer of nutmeg and mace. If consumed in amounts exceeding its typical use as a spice, nutmeg powder may produce allergic reactions, cause contact dermatitis, or have psychoactive effects. Although used in traditional medicine for treating various disorders, nutmeg has no scientifically confirmed medicinal value. Common nutmeg Nutmeg is the spice made by grinding the seed of the fragrant nutmeg tree (''Myristica fragra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breads
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as catt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * * Beurre noisette * * Emulsified sauces * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * s include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce Sauces made of chopped fresh ingredients * * * * * * * * Latin American Salsa cruda of various kinds * * * * Sweet sauces * * * * * * * * * * * not liquid, but called a sauce nonetheless ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Bread Dishes
This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Bread dishes * * * * * * Bread bowl * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Bread salads * Cappon magro * Dakos * Fattoush * Panzanella Bread soups Bread soup is a simple soup that mainly consists of stale bread in a meat or vegetable broth. * * * * * * * * Jeon Jeon refers to many pancake-like dishes in Korean cuisine. * * * * * * * File:Korean pancake-Bindaetteok-04.jpg, Bindaetteok File:Korean pancake-Jindallae hwajeon-03.jpg, Hwajeon File:Korean pancake-Haemul pajeon-03.jpg, Pajeon Pancakes Paratha Paratha is a flatbread that originate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stale Bread
Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability - stale bread is dry and hard. Mechanism and effects Staling is not simply a drying-out process due to evaporation. One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch. The starch amylose and amylopectin molecules realign themselves causing recrystallisation. This results in stale bread's leathery, hard texture. Bread will stale even in a moist environment, and stales most rapidly at temperatures just above freezing. While bread that has been frozen when fresh may be thawed acceptably, bread stored in a refrigerator will have increased staling rates. Countermeasures Anti-staling agents used in modern bread include wheat gluten, enzymes, and glycerolipids, mainly monoglycerides and diglycerides. Culinary uses Many classic dishes rely upon otherwise unpalatable stale bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. A male that has been castrated is a capon. An adult female bird is called a hen and a sexually immature female is called a pullet. Humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. Traditionally they were also bred for cockfighting, which is still practiced in some places. Chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion , up from more than 19 billion in 2011. There are more chickens in the world than any other bird. There are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. Genetic studies have pointed to mult ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkey (bird)
The turkey is a large bird in the genus ''Meleagris'', native to North America. There are two extant turkey species: the wild turkey (''Meleagris gallopavo'') of eastern and central North America and the ocellated turkey (''Meleagris ocellata'') of the Yucatán Peninsula in Mexico. Males of both turkey species have a distinctive fleshy wattle, called a snood, that hangs from the top of the beak. They are among the largest birds in their ranges. As with many large ground-feeding birds (order Galliformes), the male is bigger and much more colorful than the female. Native to North America, the wild species was bred as domesticated turkey by indigenous peoples. It was this domesticated turkey that later reached Eurasia, during the Columbian exchange. In English, "turkey" probably got its name from the domesticated variety being imported to Britain in ships coming from the Turkish Levant via Spain. The British at the time therefore associated the bird with the country Turkey a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Leaf
The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. It may come from several species of tree, the bay laurel and the California bay tree being the most common. The flavor that a bay leaf imparts to a dish has not been universally agreed upon, but most agree it is a subtle addition. Sources Bay leaves come from several plants, such as: *Bay laurel (''Laurus nobilis'', Lauraceae). Fresh or dried bay leaves are used in cooking for their distinctive flavour and fragrance. The leaves should be removed from the cooked food before eating (see safety section below). The leaves are often used to flavour soups, stews, braises and pâtés in many countries. The fresh leaves are very mild and do not develop their full flavour until several weeks after picking and drying. *California bay leaf. The leaf of the California bay tree (''Umbel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Pepper
Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diameter (fresh and fully mature), dark red, and contains a stone which encloses a single pepper seed. Peppercorns and the ground pepper derived from them may be described simply as ''pepper'', or more precisely as ''black pepper'' (cooked and dried unripe fruit), ''green pepper'' (dried unripe fruit), or ''white pepper'' (ripe fruit seeds). Black pepper is native to the Malabar Coast of India, and the Malabar pepper is extensively cultivated there and in other tropical regions. Ground, dried, and cooked peppercorns have been used since antiquity, both for flavour and as a traditional medicine. Black pepper is the world's most traded spice, and is one of the most common spices added to cuisines around the world. Its spiciness is due to the ch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clove
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries. Etymology The word ''clove'', first used in English in the 15th century, derives via Middle English ''clow of gilofer'', Anglo-French ''clowes de gilofre'' and Old French ''clou de girofle'', from the Latin word ''clavus'' "nail". The related English word ''gillyflower'', originally meaning "clove", derives via said Old French ''girofle'' and Latin ''caryophyllon'', from the Greek ''karyophyllon'' "clove", literally "nut leaf". Botanical features The clove tree is an evergreen that grows up to tall, with large leaves and crimson flowers grouped in terminal clusters. The flower buds initiall ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British Cuisine
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it". International recognition of British cuisine was historically limited to the full breakfast and the Christmas dinner. However, Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts. Wine and words such as beef and mutton were brought to Britain by the Normans while, Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into Great Britain in the Middle Ages. The pub is an important aspect of British culture and cuisine, and is often the focal point of local communities. Referred to as their "local" by regulars, pubs are typically chosen for their proximity to h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
