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Brazo De Mercedes
''Brazo de Mercedes'' is a traditional Filipino meringue roll with a custard filling typically dusted with powdered sugar. It is a type of '' pianono''. Origins Although popularly simply translated as "Mercedes' Arm", it actually means "Arm of Our Lady of Mercy" in Spanish, from Nuestra Señora de las Mercedes, a common devotional title for Mary, mother of Jesus. The dessert dates back to the Spanish colonial period. It is one of the desserts believed to have been the result of the repurposing of the discarded egg yolks from the use of egg whites for mortar and plaster in Spanish-Filipino colonial architecture. Description Unlike other types of Filipino '' pianonos'' which are made with rolled chiffon cake, chiffon or sponge cakes, ''brazo de Mercedes'' is made from meringue and thus does not use flour. The meringue is made from egg whites, cream of tartar, and granulated sugar. The filling is traditionally custard made from egg yolks, sugar, and milk cooked in low heat in a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brazo De Mercedes
''Brazo de Mercedes'' is a traditional Filipino meringue roll with a custard filling typically dusted with powdered sugar. It is a type of '' pianono''. Origins Although popularly simply translated as "Mercedes' Arm", it actually means "Arm of Our Lady of Mercy" in Spanish, from Nuestra Señora de las Mercedes, a common devotional title for Mary, mother of Jesus. The dessert dates back to the Spanish colonial period. It is one of the desserts believed to have been the result of the repurposing of the discarded egg yolks from the use of egg whites for mortar and plaster in Spanish-Filipino colonial architecture. Description Unlike other types of Filipino '' pianonos'' which are made with rolled chiffon cake, chiffon or sponge cakes, ''brazo de Mercedes'' is made from meringue and thus does not use flour. The meringue is made from egg whites, cream of tartar, and granulated sugar. The filling is traditionally custard made from egg yolks, sugar, and milk cooked in low heat in a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plaster
Plaster is a building material used for the protective or decorative coating of walls and ceilings and for Molding (decorative), moulding and casting decorative elements. In English, "plaster" usually means a material used for the interiors of buildings, while "render" commonly refers to external applications. Another imprecise term used for the material is stucco, which is also often used for plasterwork that is worked in some way to produce relief decoration, rather than flat surfaces. The most common types of plaster mainly contain either gypsum, lime plaster, lime, or cement plaster, cement,Franz Wirsching "Calcium Sulfate" in Ullmann's Encyclopedia of Industrial Chemistry, 2012 Wiley-VCH, Weinheim. but all work in a similar way. The plaster is manufactured as a dry powder and is mixed with water to form a stiff but workable paste immediately before it is applied to the surface. The reaction with water liberates heat through crystallization and the hydrated plaster then ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buko Pandan
Buko salad, usually anglicized as young coconut salad, is a Filipino fruit salad dessert made from strips of fresh young coconut (''buko'') with sweetened milk or cream and various other ingredients. It is one of the most popular and ubiquitous Filipino desserts served during celebrations and '' fiestas''. By changing the ratio of milk, ''buko salad'' desserts can also become beverages (usually chilled or with shaved ice), known generally as ''samalamig''. A frozen dessert version of the dish is known as ice buko. Variants Buko salad can have many variations as it can incorporate numerous other ingredients ranging from fruits, ''gulaman'' (agar) jellies, sago, kaong, tapioca pearls, ''nata de coco'', macapuno, and others. Some versions however are popular enough to be considered as distinct subtypes. They include: Buko halo Buko halo or buko halo-halo is a combination of buko salad and halo-halo desserts, usually served directly on a coconut shell. It differs from halo-hal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pandan Leaf
''Pandanus amaryllifolius'' is a tropical plant in the ''Pandanus'' (screwpine) genus, which is commonly known as pandan (; ). It has fragrant leaves which are used widely for flavouring in the cuisines of Southeast Asia and South Asia. Occurrence and habitat ''Pandanus amaryllifolius'' is a true cultigen, and is believed to have been domesticated in ancient times. It is sterile and can only reproduce vegetatively through suckers or cuttings. It was first described from specimens from the Maluku Islands, and the rare presence of male flowers in these specimens may indicate that it is the origin of the species. However, as no other wild specimens have been found, this is still conjecture. The plant is grown widely throughout Southeast Asia and South Asia. Botanical features The characteristic aroma of pandan is caused by the aroma compound 2-acetyl-1-pyrroline, found in the lower epidermal papillae; the compound gives white bread, jasmine rice, and basmati rice (as well as brea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Purple Yam
''Dioscorea alata'', also known as purple yam, ube (, ), or greater yam, among many other names, is a species of yam (a tuber). The tubers are usually a vivid violet-purple to bright lavender in color (hence the common name), but some range in color from cream to plain white. It is sometimes confused with taro and the Okinawa sweet potato (''Ipomoea batatas'' cv. Ayamurasaki), although ''D. alata'' is also grown in Okinawa, where it is known as . With its origins in the Asian tropics, ''D. alata'' has been known to humans since ancient times. Names Because it has become naturalized following its origins in Asia, specifically the Philippines, through tropical South America, and the southeastern U.S., ''D. alata'' is referred to by many different names in these regions. In English alone, aside from purple yam, other common names include ten-months yam, water yam, white yam, winged yam, violet yam, Guyana arrowroot, or simply yam. History of cultivation ''Dioscorea alata'' i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanilla Extract
Vanilla extract is a Solution (chemistry), solution made by maceration (food), macerating and percolation, percolating vanilla, vanilla pods in a solution of ethanol and water. It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. Although its primary Flavoring, flavor compound is vanillin, pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor. By contrast, artificial vanilla flavor is solely made up of artificially-derived vanillin, which is frequently made from a by-product of the wood pulp industry. Because of the way that vanilla extract is made (i.e. by macerating naturally brown vanilla beans in alcohol), there is no possible way for it to be colorless or clear. Therefore, any clear vanilla flavoring is artificial. Vanilla extract is the most common form of vanilla used today. M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a 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, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to 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 its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zest (ingredient)
Zest is a food ingredient that is prepared by scraping or cutting from the rind of unwaxed citrus fruits such as lemon, orange, citron, and lime. Zest is used to add flavor to foods. In terms of fruit anatomy, the zest is obtained from the flavedo (exocarp) which is also referred to as zest. The flavedo and white pith (albedo) of a citrus fruit together makes up its peel. The amounts of both flavedo and pith are variable among citrus fruits, and may be adjusted by the manner in which they are prepared. Citrus peel may be used fresh, dried, candied, or pickled in salt. Preparation For culinary use, a zester, grater, vegetable peeler, paring knife, or even a surform tool is used to scrape or cut zest from the fruit. Alternatively, the peel is sliced, then excess pith (if any) cut away. The white portion of the peel under the zest (pith, albedo or mesocarp) may be unpleasantly bitter and is generally avoided by limiting the peeling depth. Some citrus fruits have so littl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Calamansi
Calamansi (''Citrus'' × ''microcarpa''), also known as calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo, Sumatra, and Sulawesi in Indonesia in Southeast Asia, as well as southern China and Taiwan in East Asia. Calamansi is ubiquitous in traditional Filipino cuisine. It is naturally very sour, and is used in various condiments, beverages, dishes, marinades, and preserves. Calamansi is also used as an ingredient in Malaysian and Indonesian cuisines. Calamansi is a hybrid between kumquat (formerly considered as belonging to a separate genus ''Fortunella'') and another species of ''Citrus'' (in this case probably the mandarin orange). Names Calamansi is the Philippine English spelling of Tagalog ''kalamansi'' (), and is the name by which it is most widely known in the Philippines. In parts of the United States (notably Florida), calamansi is also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Double Boiler
A bain-marie (; also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking. History The name comes from the French or , in turn derived from the medieval Latin and the Arabic , all meaning 'Mary's bath'. In his books, the 300 AD alchemist Zosimos of Panopolis credits for the invention of the device Mary the Jewess, an ancient alchemist. However, the water bath was known many centuries earlier (Hippocrates and Theophrastus). Description The double boiler comes in a wide variety of shapes, sizes, and types, but traditionally is a wide, cylindrical, usually metal container made of three or four basic parts: a handle, an outer (or lower) container that holds the working fluid, an inner (or upper), smaller container that fits inside the outer one and which holds the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Yolk
Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example because they are laid in situations where the food supply is sufficient (such as in the body of the host of a parasitoid) or because the embryo develops in the parent's body, which supplies the food, usually through a placenta. Reproductive systems in which the mother's body supplies the embryo directly are said to be matrotrophic; those in which the embryo is supplied by yolk are said to be lecithotrophic. In many species, such as all birds, and most reptiles and insects, the yolk takes the form of a special storage organ constructed in the reproductive tract of the mother. In many other animals, especially very small species such as some fish and invertebrates, the yolk material is not in a special organ, but inside the egg cell. As sto ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg White
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) as well as many other uses (e.g. in the preparation of vaccines such as those for influenza). Composition Egg white makes up around two-thirds of a chicken egg by weight. Water co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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