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Clarification (cooking)
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth Hg
Broth, also known as bouillon (), is a Umami, savory liquid made of water in which meat, Fish as food, fish or vegetables have been simmering, simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other Dish (food), dishes, such as soups, gravy, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillon Cube
A bouillon cube (Canada and US), stock cube ( Australia, Ireland, New Zealand, South Africa and UK), or broth cube (Asia) is dehydrated broth or stock formed into a small cube about wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. Vegetarian and vegan types are also made. Bouillon is also available in granular, powdered, liquid, and paste forms. History Dehydrated meat stock, in the form of tablets, was known in the 17th century to English food writer Anne Blencowe, who died in 1718,Joan Thirsk, ‘Blencowe , Anne, Lady Blencowe (1656–1718)’, Oxford Dictionary of National Biography, Oxford University Press, Oct 2005; online edn, Jan 200accessed 17 Nov 2016/ref> and elsewhere as early as 1735. Various French cooks in the early 19th century (Lefesse, Massué, and Martin) tried to patent bouillon cubes and tablets, but were turned down for lack of originality.Jennifer Davis, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Ingredients
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Court-bouillon
Court-bouillon or court bouillon (in Louisiana, pronounced ''coo-bee-yon'') is a quickly-cooked broth used for poaching other foods, most commonly fish or seafood. It is also sometimes used for poaching vegetables, eggs, sweetbreads, cockscombs, and delicate meats. It includes seasonings and salt but lacks animal gelatin. Description Court bouillon loosely translates as 'briefly boiled liquid' (French ''court'') or "short broth" because the cooking time is brief in comparison with a rich and complex stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes. Although a court bouillon may become the base for a stock or fumet, in traditional terms it is differentiated by the inclusion of acidulating ingredients such as wine, vinegar, or lemon juice. In addition to contributing their own flavor, acids help to draw flavors from the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillon (soup)
Bouillon ( ht, bouyon; ) is a Haitian soup. This name comes from the French verb ''bouillir'', meaning to ''boil''. It is made with sliced meat, potatoes, sliced plantains, yam, spinach, watercress, cabbage, and celery (other ingredient variations exist), and cooked as a mildly thick soup. See also * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ... References Haitian soups Caribbean cuisine Stock (food) {{Caribbean-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scotch Broth
Scotch broth is a filling soup, originating in Scotland. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability. Scotch broth has been sold ready-prepared in tins for many years. History In the early 19th-century cookery book ''A New System of Domestic Cookery'' by Maria Rundell, "Scotch Mutton Broth" is made with mutton neck, skimmed and simmered around an hour before good-quality cuts of bone-in mutton are trimmed of their fat and added to the soup. After several hours, soup vegetables are added—turnips, carrots and onion—and simmered until just tender; finally, pre-soaked Scotch barley is added. The soup is served with a garnish of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rosół
Rosół () is a traditional Polish soup based primarily on meat broth. Its most popular variety is the ''rosół z kury'', or clear chicken soup. It is commonly served with capellini pasta. A vegetarian version can be made, substituting meat with oil or butter. It is one of the most popular Polish soups and is served during family dinners as well as a traditional soup for weddings. It is also said to be a great remedy if one catches a cold. The name "''rosół''" derives from a dish made of salted meat (an old conservation method) cooked in water to make it more edible. Later on, fresh meat was used instead. Over time the dish evolved to that of cooked meat in a soup that is commonly known today. There are many types of ''rosół'', as: ''Rosół Królewski'' (royal rosół), made of three meats: beef or veal, white poultry (hen, turkey or chicken) and dark poultry as duck, goose (crop only), just a couple of dried king boletes, one single cabbage leaf and a variety of vegetables ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canja De Galinha
(literally "chicken congee"), or simply , is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine. The Portuguese term literally means "hen", but became the generic name for the species, much like chicken in English. Portuguese chicken congee has the rice much more cooked than in most Western chicken soup recipes, but it is not disintegrated as in the Asian one. General recipe Portugal The basic ingredients include chicken, and usually small pasta (like alphabet pasta or pevide pasta) or sometimes rice. Common flavoring ingredients are carrot, eggs, olive oil, mint, saffron, clove, white pepper, salt and pepper. It is usually accompanied by slices of Portuguese ''broa'' bread (corn bread) on the side for dipping. This is only a variation of this recipe. Brazil The Brazilian recipe for flu uses whole pieces of chicken from the areas with more bones, fried in a very light refogado using a sole smashed garlic clove (fried in vegetable oil until golden but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chowhound
Chowhound (or chowhound.com) was a food website owned by Red Ventures. It ceased operations on March 28, 2022. History Chowhound was a popular online food community founded by jazz trombonist and food writer Jim Leff and Bob Okumura in 1997, known for its user base of food fanatics. Chowhound was formed in a very different cultural era, before Americans had a mainstream interest in seeking out regional delicacies and local favorites. As such, Chowhound served a very particular user base that was seeking delicious, regional and hard to find foods outside of the mainstream culture. It had an early influence in steering America's influence towards regional delicacies, as the future trailblazing food critics Jonathan Gold and Robert Sietsema were early contributors. In 2006, Leff and Okumura sold the site to CNET Networks, which redesigned it and merged it with CHOW magazine, keeping its busy forums, grouped by locale. After CNET was merged into CBS Interactive in 2008, the original ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatin
Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Beard
James Andrews Beard (May 5, 1903 – January 23, 1985) was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards. Early life and education Family James Andrews Beard was born in Portland, Oregon, on May 5, 1903, to Elizabeth and John Beard. His British-born mother operated the Gladstone Hotel, and his father worked at the city's customs house. The family vacationed on the Pacific coast in Gearhart, Oregon, where Beard was exposed to Pacific Northwest cuisine. Common ingredients of thi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid digital subscribers. It also is a producer of popular podcasts such as '' The Daily''. Founded in 1851 by Henry Jarvis Raymond and George Jones, it was initially published by Raymond, Jones & Company. The ''Times'' has won 132 Pulitzer Prizes, the most of any newspaper, and has long been regarded as a national " newspaper of record". For print it is ranked 18th in the world by circulation and 3rd in the U.S. The paper is owned by the New York Times Company, which is publicly traded. It has been governed by the Sulzberger family since 1896, through a dual-class share structure after its shares became publicly traded. A. G. Sulzberger, the paper's publisher and the company's chairman, is the fifth generation of the family to head the pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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