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Condiments
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to taste by the diner. Condiments are sometimes added prior to serving, for example, in a sandwich made with ketchup, mustard or mayonnaise. Some condiments are used during cooking to add flavor or texture: barbecue sauce, compound butter, teriyaki sauce, soy sauce, Marmite and sour cream are examples. Many condiments, such as mustard or ketchup, are available in single-serving packets, commonly when supplied with take-out or fast food meals. Definition The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt and pepper, using the term interchangeably with ''seasoning''. Others restrict the definition to include only "prepared food compound containing one or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ketchup
Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients. Tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. The spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger. The market leader in the United States (60% market share) and the United Kingdom (82%) is Heinz Tomato Ketchup. Tomato ketchup is most often used as a condiment to dishes that are usually served hot and are fried or greasy: french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. Ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and the flavo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seasoning
Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour. General meaning Seasonings include herbs and spices, which are themselves frequently referred to as "seasonings". However, ''Larousse Gastronomique'' states that "to season and to flavor are not the same thing", insisting that seasoning includes a large or small amount of salt being added to a preparation.''Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librairie Larousse, Paris (1938)'') Salt may be used to draw out water, or to magnify a natural flavor of a food making it richer or more delicate, depending on the dish. This type of procedure is akin to curing. For instance, sea salt (a coarser-grained salt) is rubbed into chicken, lamb, and beef to tenderize the meat and improve flavour. Other seasonings like black pepper and basil transfer some of their flavors to the food. A well-designed dish may combine seasonings ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt And Pepper
Salt and pepper is the common name for edible salt and ground black pepper, which are ubiquitously paired on Western dining tables as to allow for the additional seasoning of food after its preparation. During food preparation or cooking, they may also be added in combination. Salt and pepper are typically maintained in separate shakers on the table, but they may be mixed in the kitchen. They are typically found in a set (pair), often a matched set, of salt and pepper shakers. They may be considered condiments or seasonings; salt is a mineral and black pepper is a spice. History The pairing of salt and pepper as table accessories dates to seventeenth-century French cuisine, which considered black pepper (distinct from herbs such as fines herbes) the only spice that did not overpower the true taste of food. Some food writers like Sara Dickerman have argued that, in modern cookery, a new spice could be used in place of the historic ground black pepper. Other cultures In Hunga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard (condiment)
Mustard is a condiment made from the mustard seed, seeds of a mustard plant (white/yellow mustard, ''white mustard, Sinapis alba''; brown mustard, ''Brassica juncea''; or black mustard, ''Brassica nigra''). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy. Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many salad dressing, dressings, Glaze (cooking technique), glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of Indian cuisine, India and Bangladeshi cuisine, Bangladesh, the Medi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mayonnaise
Mayonnaise (; ), colloquially referred to as "mayo" , is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille. Mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans. History ''Mayonnaise'' is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and contradictory. Most hypotheses do however agree on the geographical origin of the sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue Sauce
Barbecue sauce (also abbreviated as BBQ sauce) is a sauce used as a marinade, basting (cooking), basting, condiment, or topping for meat cooked in the barbecue cooking style, including pork or beef ribs (food), ribs and chicken as food, chicken. It is a ubiquitous condiment in the Southern United States and is used on many other foods as well. Ingredients vary, but most include vinegar or tomato paste (or a combination) as a base, as well as liquid smoke, onion powder, spices such as mustard (condiment), mustard and black pepper, and Sweetener, sweeteners such as sugar or molasses. History Some place the origin of barbecue sauce at the formation of the first Southern_United_States, American colonies in the 17th century. References to the sauce start occurring in both England, English and France, French literature over the next two hundred years. South Carolina Mustard (condiment), mustard sauce, a type of barbecue sauce, can be traced to Germans, German settlers in the 18th centu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Packet (container)
A packet is a small bag or pouch, made from paper, foil, plastic film or another type of packing material, often used to contain single-use quantities of foods or consumer goods such as ketchup or shampoo. Packets are commonly opened by making a small rip or tear in part of the package, and then squeezing out the contents. Uses Condiments distributed in packets include ketchup, mustard, mayonnaise, salad cream, HP sauce, relish, tartar sauce, vinegar and soy sauce. They provide a simple and low-cost way of distributing small amounts of condiment with ready-to-eat packaged food such as hot dogs, French fries, or hamburgers, and are common in fast food restaurants. The packets produce less contamination and mess than freely available condiments dispensed into small disposable cups or other containers, especially if the food will be in transit before dining. Potpourri fragrances are also sold in sachets. Potpourri sachet envelopes are filled with scented herbs and flowers o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and '' Aspergillus oryzae'' or ''Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as soy p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cream
Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste. Traditional Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Commercial varieties According to US (FDA) regulations, commercially produced sour cream contains no less than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Greece
Ancient Greece ( el, Ἑλλάς, Hellás) was a northeastern Mediterranean civilization, existing from the Greek Dark Ages of the 12th–9th centuries BC to the end of classical antiquity ( AD 600), that comprised a loose collection of culturally and linguistically related city-states and other territories. Most of these regions were officially unified only once, for 13 years, under Alexander the Great's empire from 336 to 323 BC (though this excludes a number of Greek city-states free from Alexander's jurisdiction in the western Mediterranean, around the Black Sea, Cyprus, and Cyrenaica). In Western history, the era of classical antiquity was immediately followed by the Early Middle Ages and the Byzantine period. Roughly three centuries after the Late Bronze Age collapse of Mycenaean Greece, Greek urban poleis began to form in the 8th century BC, ushering in the Archaic period and the colonization of the Mediterranean Basin. This was followed by the age of Classical G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ancient Rome
In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC), Roman Republic (509–27 BC) and Roman Empire (27 BC–476 AD) until the fall of the western empire. Ancient Rome began as an Italic settlement, traditionally dated to 753 BC, beside the River Tiber in the Italian Peninsula. The settlement grew into the city and polity of Rome, and came to control its neighbours through a combination of treaties and military strength. It eventually dominated the Italian Peninsula, assimilated the Greek culture of southern Italy ( Magna Grecia) and the Etruscan culture and acquired an Empire that took in much of Europe and the lands and peoples surrounding the Mediterranean Sea. It was among the largest empires in the ancient world, with an estimated 50 to 90 million inhabitants, roughly 20% of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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