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Fish Kettle
A fish kettle is a kind of large, oval-shaped kettle used for cooking whole fish. Owing to their necessarily unwieldy size, fish kettles usually have racks and handles, and notably tight-fitting lids. ''Larousse Gastronomique'' describes the fish kettle as "a long, deep cooking receptacle with two handles, a grid, and a lid. The fish kettle is used to cook whole fish, such as hake, salmon, pike, in a court-bouillon. The removable grid enables the fish to be taken out without breaking it."''Larousse Gastronomique'', Prosper Montagné (ed.) New York: Clarkson Potter, 2009. See also * List of cooking vessels This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and va ... References {{Kitchenware-stub Cooking vessels ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Kettle
A fish kettle is a kind of large, oval-shaped kettle used for cooking whole fish. Owing to their necessarily unwieldy size, fish kettles usually have racks and handles, and notably tight-fitting lids. ''Larousse Gastronomique'' describes the fish kettle as "a long, deep cooking receptacle with two handles, a grid, and a lid. The fish kettle is used to cook whole fish, such as hake, salmon, pike, in a court-bouillon. The removable grid enables the fish to be taken out without breaking it."''Larousse Gastronomique'', Prosper Montagné (ed.) New York: Clarkson Potter, 2009. See also * List of cooking vessels This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and va ... References {{Kitchenware-stub Cooking vessels ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kettle
A kettle, sometimes called a tea kettle or teakettle, is a type of pot specialized for boiling water, commonly with a ''lid'', ''spout'', and ''handle'', or a small electric kitchen appliance of similar shape that functions in a self-contained manner. Kettles can be heated either by placing on a stove, or by their own internal electric heating element in the appliance versions. As indicated by its name, the kettle was and is often used as teaware to brew tea or prepare a tisane. Some very modern versions do more than just boil water, and also make the tea and keep it warm. Etymology The word ''kettle'' originates from Old Norse ''ketill'' "cauldron". The Old English spelling was ''cetel'' with initial ''che-'' ʃlike 'cherry', Middle English (and dialectal) was ''chetel'', both come (together with German ''Kessel'' "cauldron") ultimately from Germanic ''*katilaz'', that was borrowed from Latin ''catillus'', diminutive form of ''catinus'' "deep vessel for serving or cooking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hake
The term hake refers to fish in the: * Family Merlucciidae of northern and southern oceans * Family Phycidae (sometimes considered the subfamily Phycinae in the family Gadidae) of the northern oceans Hake Hake is in the same taxonomic order (Gadiformes) as cod and haddock. It is a medium-to-large fish averaging from 0.5 to 3.6 kg (1 to 8 pounds) in weight, with specimens as large as 27kg (60lb). The fish can grow up to in length with a lifespan of as long as 14 years. Hake may be found in the Atlantic Ocean and Pacific Ocean in waters from deep. The fish stay in deep water during the day and come to shallower depths during the night. An undiscerning predator, hake feed on prey found near or on the bottom of the sea. Male and female hake are very similar in appearance. After spawning, the hake eggs float on the surface of the sea where the larvae develop. After a certain period of time, the baby hake then migrate to the bottom of the sea, preferring depths of less than . A tot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon
Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the North Atlantic (genus ''Salmo'') and North Pacific (genus ''Oncorhynchus'') basin. Other closely related fish in the same family include trout, Salvelinus, char, Thymallus, grayling, Freshwater whitefish, whitefish, lenok and Hucho, taimen. Salmon are typically fish migration, anadromous: they hatch in the gravel stream bed, beds of shallow fresh water streams, migrate to the ocean as adults and live like sea fish, then return to fresh water to reproduce. However, populations of several species are restricted to fresh water throughout their lives. Folklore has it that the fish return to the exact spot where they hatched to spawn (biology), spawn, and tracking studies have shown this to be mostly true. A portion of a returning salmon run ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northern Pike
The northern pike (''Esox lucius'') is a species of carnivorous fish of the genus '' Esox'' (the pikes). They are typical of brackish and fresh waters of the Northern Hemisphere (''i.e.'' holarctic in distribution). They are known simply as a pike in Britain, Ireland, and most of Eastern Europe, Canada and the United States. Pike can grow to a relatively large size: the average length is about , with maximum recorded lengths of up to and published weights of . The IGFA currently recognizes a pike caught by Lothar Louis on Greffern Lake, Germany, on 16 October 1986, as the all-tackle world-record northern pike. Northern pike grow to larger sizes in Eurasia than in North America, and typically grow to larger sizes in coastal than inland regions of Eurasia. Etymology The northern pike gets its common name from its resemblance to the pole-weapon known as the pike (from the Middle English for 'pointed'). Various other unofficial trivial names are common pike, Lakes pike, great n ... [...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] |
Larousse Gastronomique
' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. The book was originally published by Éditions Larousse in Paris in 1938. Background The first edition (1938) was edited by Prosper Montagné, with the collaboration of Dr Alfred Gottschalk, with prefaces by each of author-chefs Georges Auguste Escoffier and Philéas Gilbert (1857-1942). Gilbert was a collaborator in the creation of this book as well as ''Le Guide Culinaire'' (1903) with Escoffier, leading to some cross-over with the two books. It caused Escoffier to note when he was asked to write the preface that he could "see with my own eyes," and "Montagné cannot hide from me the fact that he has used ''Le Guide'' as a basis for his new book, and certainly used numerous recipes." The third English edition (2001), which runs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prosper Montagné
Prosper Montagné (; 14 November 1865 – 22 April 1948) was one of the most renowned French chefs of the Belle Époque and author of many books and articles on food, cooking, and gastronomy, notably Larousse Gastronomique (1938), an encyclopedic dictionary of the French culinary arts. While Montagné was once as famous as his friend Auguste Escoffier, and was one of the most influential French chefs of the early twentieth century, his fame seems to have faded somewhat over the years. In the 1920s, Montagné, Escoffier, and Philéas Gilbert -- their close friend and collaborator, and an acclaimed chef and writer in his own right -- were the French chefs and culinary writers esteemed above others by many French journalists and writers. After Montagné's death, the chef and author Alfred Guérot's description of the troika as the "celebrated contemporary culinary trinity: Auguste Escoffier, the father; Philéas Gilbert, the son; Prosper Montagné, the spirit" reflects the reverence in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crown Publishing Group
The Crown Publishing Group is a subsidiary of Penguin Random House that publishes across several fiction and non-fiction categories. Originally founded in 1933 as a remaindered books wholesaler called Outlet Book Company, the firm expanded into publishing original content in 1936 under the Crown name, and was acquired by Random House in 1988. Under Random House's ownership, the Crown Publishing Group was operated as an independent division until 2018, when it was merged with the rest of Random House's adult programs. Crown authors include Jean Auel, Max Brooks, George W. Bush, Eitan Bernath, Deepak Chopra, Ann Coulter, Andrew Cuomo, Giada De Laurentiis, Will Ferrell (as fictional character Ron Burgundy), Gillian Flynn, Jim Gaffigan, Ina Garten, Mindy Kaling, Rachel Maddow, Jillian Michaels, Barack Obama, Michelle Obama, Theresa Rebeck, Mark Brennan Rosenberg, Judith Rossner, Rebecca Skloot, Suzanne Somers, Martha Stewart, Jonah Goldberg, Michael Jackson and many others. H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cooking Vessels
This is a list of cooking vessels. A cooking vessel is a type of cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, clay and various other ceramics. Some cooking vessels, such as ceramic ones, absorb and retain heat after cooking has finished. Cooking vessels * Bain-marie or double boiler – in cooking applications, usually consists of a pan of water in which another container or containers of food to be cooked is placed within the pan of water. * Beanpot – a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found. * Billycan – a lightweight cooking pot in the form of a metal bucketFarrell, Michael. "Death Watch: Reading the Common Object of the Billycan in ‘Waltzing Matilda’." Journal of the Association for the Study of Austr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
