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Baked Alaska
Baked Alaska, also known as Bombe Alaska, ''omelette norvégienne, omelette surprise,'' or ''omelette sibérienne'' depending on the country, is a dessert consisting of ice cream and cake topped with browned meringue. The dish is made of ice cream placed in a pie dish, lined with slices of sponge cake or Christmas pudding, and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue but not long enough to begin melting the ice cream. Etymology The name "baked Alaska" was supposedly coined in 1876 at Delmonico's, a restaurant in New York City to honor the acquisition by the United States of Alaska from the Russian Empire in March 1867. The dish is also known as an ''omelette à la norvégienne,'' or "Norwegian omelette", which similarly refers to the cold climate of Norway. Indeed, during the Paris World's Fair in 1867, the chef of the Grand Hôtel decided to create a "scientific dessert" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Delmonico's
Delmonico's is the name of a series of restaurants that operated in New York City, with the present version located at 56 Beaver Street in the Financial District of Manhattan. The original version was widely recognized as the United States’ first fine dining restaurant. Beginning as a small cafe and pastry shop in 1827, Delmonico’s eventually grew into a hospitality empire that encompassed several luxury restaurants catering to titans of industry, the political elite and cultural luminaries. In many respects, Delmonico’s represented the genesis of American fine dining cuisine, pioneering numerous restaurant innovations, developing iconic American dishes, and setting a standard for dining excellence. Ultimately, Delmonico’s under the Delmonico family closed in 1923. History Origin The original Delmonico's opened in 1827 in a rented pastry shop at 23 William Street, and appeared in a list of restaurants in 1830. It was opened by Italian-Swiss immigrants, the brother ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
InterContinental Paris Le Grand Hotel
The InterContinental Paris le Grand is a historic luxury hotel in Paris, France, which opened in 1862. History Le Grand Hôtel was built by the wealthy brothers Isaac & Émile Pereire and designed by Alfred Armand, who had previously designed the nearby Grand Hôtel du Louvre for them. Construction began in April 1861; the hotel was inaugurated on 5 May 1862 by Empress Eugenie, wife of Napoleon III, before officially opening on 30 June 1862. The hotel's construction was part of the complete reconstruction of Paris supervised by Baron Haussmann at the time and it was built in the prescribed style, with a mansard roof. Filling an entire triangular city block, the hotel boasted 800 rooms on four floors for guests, with another whole floor for their servants. The hotel has hosted royalty throughout its long history, including Tsar Nicholas and Tsarina Alexandra, King Edward VII of England and Queen Rania of Jordan. Victor Hugo hosted parties at the Le Grand Hotel and Émile Z ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cha Chaan Teng
''Cha chaan teng'' (; "tea restaurant"), often called a Hong Kong-style cafe or diner in English, is a type of restaurant that originated in Hong Kong. Cha chaan teng are commonly found in Hong Kong, Macau, and parts of Guangdong. Due to the waves of mass migrations from Hong Kong in the 1980s, they are now established in major Chinese communities in Western countries such as Australia, Canada, the United Kingdom, and the United States. Likened to a greasy spoon cafe or an American diner, ''cha chaan teng''s are known for eclectic and affordable menus, which include dishes from Hong Kong cuisine and Hong Kong-style Western cuisine. They draw comparisons to Western cafés due to their casual settings, as well as menus revolving around coffee and tea. History Since the 1850s, Western cuisine in Hong Kong had only been available in full-service restaurants—a privilege limited for the upper class, and financially out of reach for most working-class locals. In the 192 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syrup
In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups. Culinary syrup There are a range of syrups used in food production, including: * Agave syrup, made from agave stem * Cane syrup, made from sugar canes * Chocolate syrup * Corn syrup * Glucose syrup * Golden syrup, a by-product of refining crystallized sugar * High fructose corn syrup, widely used in the US * Maple syrup Common syrups A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Sin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whisky
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden casks, which are typically made of charred white oak. Uncharred white oak casks previously used for the aging of sherry are also sometimes used. Whisky is a strictly regulated spirit worldwide with many classes and types. The typical unifying characteristics of the different classes and types are the fermentation of grains, distillation, and aging in wooden barrels. Etymology The word ''whisky'' (or ''whiskey'') is an anglicisation of the Classical Gaelic word (or ) meaning "water" (now written as in Modern Irish, and in Scottish Gaelic). This Gaelic word shares its ultimate origins with Germanic ''water'' and Slavic ''voda'' of the same meaning. Distilled alcohol was known in Latin as ("water of life"). This was translated into Ol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some carotenoi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burke's Backyard
''Burke's Backyard'' was an Australian gardening and lifestyle series presented by horticulturist Don Burke, broadcast on both radio and television. On television, it was a regular weekly series on the Nine Network from 12 September 1987 to 26 November 2004. History The program began on the Sydney AM radio station 2UE on Saturday and Sunday mornings before being picked up by the Nine Network in late 1987. Channel 9 broadcast the show on Friday evenings for the next 17 years. It is currently being broadcast on radio by 2UE and syndicated stations on Saturday and Sunday mornings. A magazine of the same name as the television program was published as a merchandising tie-in by Australian Consolidated Press. Don Burke went on to join Jamie Durie in creating the television show ''Backyard Blitz''. Cast The show was hosted by Don Burke but also included other presenters. The cooking segment was presented by Geoff Jansz, who also hosted the Channel Nine cooking shows What's Coo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flambé
:''Flambé is also a type of ceramic glaze.'' Flambé (, , ; also spelled flambe) is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames. The word means "flamed" in French. Flambéing is often associated with the tableside presentation of certain liqueur-drenched dishes set aflame, such as Bananas Foster or Cherries Jubilee when the alcohol is ignited and results in a flare of blue-tinged flame. However, flambéing is also a step in the making coq au vin, and other dishes and sauces, using spirits before they are brought to the table. By partially burning off the volatile alcohol, flambéing reduces the alcoholic content of the dish while keeping the flavors of the liquor. History Modern flambéing became popular in the 19th century. The English Christmas pudding was served flaming in Charles Dickens' 1843 novel, ''A Christmas Carol'': "the pudding... blazing in half of half-a-quarter of ignited brandy". The most common flambé dish appears to h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nicholas Kurti
Nicholas Kurti, ( hu, Kürti Miklós) (14 May 1908 – 24 November 1998) was a Hungarian-born British physicist who lived in Oxford, UK, for most of his life. Career Born in Budapest, Kurti went to high school at the Minta Gymnasium, but due to anti-Jewish laws he had to leave the country, gaining his master's degree at the Sorbonne in Paris. He obtained his doctorate in low-temperature physics in Berlin, working with Professor Franz Simon. Kurti and Simon continued to work together during 1931–1933 at the Technische Hochschule in Breslau. However, when Adolf Hitler rose to power, both Simon and Kurti left Germany, joining the Clarendon Laboratory in the University of Oxford, England. During World War II, Kurti worked on the Manhattan project, returning to Oxford in 1945. In 1955 he won the Fernand Holweck Medal and Prize. In 1956, Simon and Kurti built a laboratory experiment that reached a temperature of one microkelvin. This work attracted worldwide attention, and Kurti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gastrophysics
Gastrophysics (gastronomical physics) is an emerging interdisciplinary science that employs principles from physics and chemistry to attain a fundamental understanding of the worlds of gastronomy and cooking. Gastrophysical topics of interest include investigations of the raw materials of food, the effects of food preparation, and quantitative aspects of the physical basis for food quality, flavour, appreciation and absorption in the human body. Definition and aim Gastrophysics is a scientific discipline that focuses on investigations of aspects of gastronomy and cooking that relates to phenomena, which can be described and explained in a frame of physics, physical chemistry, chemistry, and associated sciences. The inspiration for gastrophysics is gastronomy and cooking. Gastrophysical studies has a gastronomic observation as its starting point, and aims at unravelling the scientific nature of the observations on many different macroscopic and microscopic scales, including ex ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microwave Oven
A microwave oven (commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer of a homogeneous, high-water-content food item. The development of the cavity magnetron in the UK made possible the production of electromagnetic waves of a small enough wavelength ( microwaves). American engineer Percy Spencer is generally credited with inventing the modern microwave oven after World War II from radar technology developed during the war. Named the "Radarange", it was first sold in 1946. Raytheon later licensed its patents for a home-use microwave oven that was introduced by Tappan in 1955, but it was still too large and expensive for general home use. Shar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baked Alaska (5097717743)
Baked Alaska, also known as Bombe Alaska, ''omelette norvégienne, omelette surprise,'' or ''omelette sibérienne'' depending on the country, is a dessert consisting of ice cream and cake topped with browned meringue. The dish is made of ice cream placed in a pie dish, lined with slices of sponge cake or Christmas pudding, and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelization, caramelize the meringue but not long enough to begin melting the ice cream. Etymology The name "baked Alaska" was supposedly coined in 1876 at Delmonico's, a restaurant in New York City to honor the Alaska Purchase, acquisition by the United States of Alaska from the Russian Empire in March 1867. The dish is also known as an ''omelette à la norvégienne,'' or "Norwegian omelette", which similarly refers to the cold climate of Norway. Indeed, during the Paris World's Fair in 1867, the chef of the InterContinental Paris ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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