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Cebolada
Cebolada is a Portuguese onion stew, onion sauce or paste that is prepared with onion as a primary ingredient. Versions prepared as a paste may be slow-cooked. Dishes with cebolada It may accompany various dishes, such as seafood dishes prepared with swordfish steak. ''Atum de cebolada'' is a dish prepared with tuna steak and cebolada that is prepared with caramelized onions. Cebolada is used on beef dishes such as ''bifes de cebolada'' (also referred to as ''bife de cebolada''), which uses thinly-sliced steak and cebolada. Additional ingredients in the dish's preparation include white wine, vinegar and butter. ''Bifes de cebolada'' is a frequent menu item in Portuguese restaurants, and traditionally it is served with Portuguese fried potatoes. See also * List of onion dishes * List of Portuguese dishes * List of vegetable dishes References {{reflist, refs= {{cite book , url=https://books.google.com/books?id=pyylwqkVIUoC&pg=PA146 , title=A Portuguese-English Dictionary, Volu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Onion Dishes
This list consists of notable dishes and foods in which onion is used as a primary ingredient. Onions are widely used in cooking. They are very versatile and can be baked, boiled, braised, grilled, fried, roasted, sautéed or eaten raw. Onion dishes * – consists of one large onion which is cut to resemble a flower, which is then battered and deep-fried * * * * Creamed onion * * * * * * * * * * * * * * * * * * ** ** * * * * * File:Blooming onion.jpg, A blooming onion with dipping sauce File:Spring onion pancake 2013.JPG, Cong you bing File:Fried onion(iran)2.jpg, Fried onions in Iran File:Higado encebollado.jpg, Liver and onions File:Onion Fritters Peyaji.jpg, Onion fritters (Peyaji) are a Bengali dish made with onions File:Roasted onion gravy.jpg, Roasted onion gravy See also * List of foods * List of garlic dishes * List of mushroom dishes * List of vegetable dishes References {{Allium Onion An onion (''Allium cepa' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion Sauce
Onion sauce is a culinary sauce that uses onion as its primary ingredient. Some onion sauces may use several types of onions in their preparation. Some onion sauces are brown in color, while others are white. Many various ingredients may be used in preparations of onion sauce, such as cream, milk, butter, chicken broth, wine, port wine, beer, lemon juice, flour, salt, pepper, cayenne pepper, nutmeg, dry mustard, sage and other herbs, mushroom ketchup, bread crumbs, bacon and others. Preparation generally involves slicing or dicing and then cooking the onions, adding additional ingredients, and then continuing to cook or simmer the mixture to create a sauce. Some preparations involve frying the onions until they are browned, while others do not brown the onions. Onion sauce can be used to complement many foods, such as potatoes and peas, meats, such as pork, duck, rabbit, mutton, and liver, such as calf liver. Onion sauce prepared with bread crumbs may be used as a stuffing, whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Portuguese Dishes
This is a list of Portuguese dishes and foods. Despite being relatively restricted to an Atlantic sustenance, Portuguese cuisine has many Mediterranean influences. Portuguese cuisine is famous for seafood. The influence of Portugal's former colonial possessions is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), black pepper and white pepper, as well as cinnamon, vanilla, clove, cumin, allspice and saffron. Olive oil is one of the bases of Portuguese cuisine, which is used both for cooking and flavouring meals. Garlic is widely used, as are herbs, such as bay leaf, coriander, oregano, thyme, rosemary and parsley, being the most prevalent. Portuguese beverages are also included in this list. Portuguese dishes * Bacalhau * Bacalhau à Brás * Bacalhau à Gomes de Sá * Bacalhau à Zé do Pipo * Bacalhau com natas * Bacalhau com todos * Bife a cavalo * Cabidela * Cafreal * Caldei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma; was published in 1936. Despite being relatively restricted to an Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French and Mediterranean influences. The influence of Portugal's spice trade in the East Indies, Africa, and Americas is also notable, especially in the wide variety of spices used. These spices include ''piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Portugal, the Azores and Madeira islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paste (food)
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are some fruit preserves, curry pastes, and nut pastes. Purées are food pastes made from already cooked ingredients. Some food pastes are considered to be condiments and are used directly, while others are made into sauces, which are more liquidy than paste. Ketchup and prepared mustard are pastes that are used both directly as condiments and as ingredients in sauces. Many food pastes are an intermediary stage in the preparation of food. Perhaps the most notable of such intermediary food pastes is dough. A paste made of fat and flour and often stock or milk is an important intermediary for the basis for a sauce or a binder for stuffing, whether called a '' beurre manié'', a roux or panada ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramelization
Caramelization is a process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose. Process Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions: * equilibration of anomeric and ring forms * sucrose inversion to fructose and glucose * condensation reactions * intramolecular bon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Vegetable Dishes
This is a list of vegetable dishes, that includes dishes in which the main ingredient or one of the essential ingredients is a vegetable or vegetables. In culinary terms, a vegetable is an edible plant or its part, intended for cooking or eating raw. Many vegetable-based dishes exist throughout the world. Vegetable dishes * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * By main ingredient Eggplant dishes * * * * * * Legume dishes * * * * * * * * * * Potato dishes * * * * * * * * * * * By type Salads * * * * * * * * Soups * * * * * * * * * By country Indian vegetable dishes * * * * * * * * * * * * * * * Pakistani vegetable dishes * * * * See also * List of salads * List of squash and pumpkin dishes * List of vegetables * List of foods * Veggie burger * Vegetarian cuisine References External links * {{Lists of prepared ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Network
Food Network is an American basic cable channel owned by Television Food Network, G.P., a joint venture and general partnership between Warner Bros. Discovery Networks (which holds a 69% ownership stake of the network) and Nexstar Media Group (which owns the remaining 31%). Despite this ownership structure, Warner Bros. Discovery has operating control of the channel, and manages and operates it as a division of the Warner Bros. Discovery U.S. Networks Group. The channel airs both special and regular episodic programs about food and cooking. In addition to its headquarters in New York City, Food Network has offices in Atlanta, Los Angeles, San Francisco, Chicago, Detroit, Jersey City, Cincinnati, and Knoxville. Food Network was established on November 23, 1993, 6:00 am as TV Food Network and in 1997, it adopted its current name. It was acquired by Scripps Networks Interactive; Scripps Networks Interactive later merged with Discovery, Inc. in 2018, and WarnerMedia was merged ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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