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Creole Mustard
Creole mustard is a condiment found most commonly in the Southeastern region of the United States, specifically Louisiana. A staple in New Orleans-style cuisine, Creole mustard is a blend of Spanish, French, African, and German influences. The mustard is traditionally made with brown mustard seeds which have been marinated in vinegar, often white wine vinegar, horseradish and assorted spices before being packed or ground. It owes its grainy appearance to the use of coarse-ground mustard seeds.Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country, Creole mustard is a versatile condiment featured on po' boy sandwiches and used in sauces, dressings and dips for everything from vegetables to salads to pretzels and chips. It can be used to create a marinade for meats, and can be incorporated into seafood dishes, such as crab cakes, battered seafood or served as a glaze or dipping sauce, as well. It is also the key ingredient found in New Orleans-style or C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Mustard
''Brassica juncea'', commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant. Cultivar ''Brassica juncea'' cultivars can be divided into four major subgroups: integrifolia, juncea, napiformis, and tsatsai. Integrifolia Juncea Napiformis Tsatsai Uses Nutrition In a reference serving, cooked mustard greens provide of food energy and are a rich source (20% or more of the Daily Value) of vitamins A, C, and K—K being especially high as a multiple of its Daily Value. Mustard greens are a moderate source of vitamin E and calcium. Greens are 92% water, 4.5% carbohydrates, 2.6% protein and 0.5% fat (table). Cuisine The leaves, seeds, and stems of this mustard variety are edible. The plant appears in some form in African, Bangladeshi, Chinese, Filipino, Italian, Indian, Japanese, Nepali, Pakistani, Korean, Southern and African-American (soul food) cuisines. Cultiv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Remoulade
Rémoulade (; ) is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as a condiment or dipping sauce, primarily for sole, plaice, and seafood cakes (such as crab or salmon cakes). Use ''Rémoulade'' is originally from France, and can now be found throughout Europe and in the United States, specifically in Louisiana Creole cuisine. It is often used with French fries, on top of roast beef items, and as a hot dog condiment, although there are many other applications around the world. France ''Rémoulade'' is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). It is commonly used in a dish called ''céleri r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Creole Cuisine
Creole cuisine ( French: ; Portuguese: ; Spanish: ) is a cuisine style born in colonial times, from the fusion between European, African and pre-Columbian American traditions. ''Creole'' is a term that refers to those of European origin who were born in the New World and have adapted to it (melting pot). A less divergent or more coherent definition of Creole identity was proposed by Norwegian anthropologist Thomas Hylland Eriksen who concludes: "A Creole society, in my understanding, is based wholly or partly on the mass displacement of people who were, often involuntarily, uprooted from their original home, shedding the main features of their social and political organisations on the way, brought into sustained contact with people from other linguistic and cultural areas and obliged to develop, in creative and improvisational ways, new social and cultural forms in the new land, drawing simultaneously on traditions from their respective places of origin and on impulses resulting ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New Orleans
New Orleans ( , ,New Orleans Merriam-Webster. ; french: La Nouvelle-Orléans , es, Nueva Orleans) is a Consolidated city-county, consolidated city-parish located along the Mississippi River in the southeastern region of the U.S. state of Louisiana. With a population of 383,997 according to the 2020 U.S. census, it is the List of municipalities in Louisiana, most populous city in Louisiana and the twelfth-most populous city in the southeastern United States. Serving as a List of ports in the United States, major port, New Orleans is considered an economic and commercial hub for the broader Gulf Coast of the United States, Gulf Coast region of the United States. New Orleans is world-renowned for its Music of New Orleans, distinctive music, Louisiana Creole cuisine, Creole cuisine, New Orleans English, uniq ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glaze (cooking Technique)
In cooking, a glaze is a glossy, translucent coating applied to the outer surface of a dish by dipping, dripping, or using a brush. Depending on its nature and intended effect, a glaze may be applied before or after cooking. It may be either sweet or savory (in pâtisserie, the former is known as ''glaçage''); typical glazes include brushed egg whites, some types of icing, and jam (as in ''nappage''), and may or may not include butter, sugar, milk, oil, and fruit or fruit juice. Examples Doughnut glaze is made from a simple mixture of confectioner's sugar and water, which is then poured over the doughnuts. Some pastries have a coating of egg whites brushed-on. Some pastries use a "mirror glaze", which is glossy enough to create reflections, and some candies and confections are coated in edible wax glazes, often during tumbling. A savory glaze such as demi-glace can be made from reduced stock or meat glaze that is poured onto meat or vegetables. A glazed ham may have its g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab Cake
A crab cake is a variety of fishcake that is popular in the United States. It is composed of crab meat and various other ingredients, such as bread crumbs, mayonnaise, mustard (typically prepared mustard, but sometimes mustard powder), eggs, and seasonings. The cake is then sautéed, baked, grilled, deep fried, or broiled. Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the states of Maryland and Virginia. Although the earliest use of the term "crab cake" is commonly believed to date to Crosby Gaige's 1939 publication ''New York World's Fair Cook Book'' in which they are described as "Baltimore crab cakes," earlier usages can be found such as in Thomas J. Murrey's book ''Cookery with a Chafing Dish'' published in 1891. Crab cakes are particularly popular along the coast of the Mid-Atlantic and South Atlantic states, where the crabbing industry thrives. They can also be commonly found in New England, the Gulf Coast, the Pacific ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seafood
Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. The harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is kno ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marinade
Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking. The origin of the word alludes to the use of brine (''aqua marina'' or sea water) in the pickling process, which led to the technique of adding flavor by immersion in liquid. The liquid in question, the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. In addition to these ingredients, a marinade often contains oils, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Marinades vary between different cuisines. Marinating is similar to brining, except that brining generally does not involve a significant amount of acid. It is also similar to pickling, except that pickling is generally done for much longer periods, primarily as a m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pretzel
A pretzel (), from German pronunciation, standard german: Breze(l) ( and French / Alsatian: ''Bretzel'') is a type of baked bread made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in a wide range of shapes. Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other seasonings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts. Varieties of pretzels include soft pretzels, which should be eaten shortly after preparation, and hard-baked pretzels, which have a long shelf life. History There are numerous accounts regarding the origin of pretzels, as well as the origin of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad. Salads may be served at any point during a meal: *Appetizer salads — light, smaller-portion salads served as the first course of the meal *Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw * Main cour ... [...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 or texture to a food, such as pita bread, dumplings, 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 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, appetizers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thicker than 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 forms are eaten all over the world and people have been using sauces for dipping for thousands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
