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Fish Soup
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are '' bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: '' bisques'' are made from puréed shellfish or vegetables thickened with ''cream''; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. Fish soups are similar to fish stews, and in some cases there may not be a clear distinction between the two; however, fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New England
New England is a region comprising six states in the Northeastern United States: Connecticut, Maine, Massachusetts, New Hampshire, Rhode Island, and Vermont. It is bordered by the state of New York to the west and by the Canadian provinces of New Brunswick to the northeast and Quebec to the north. The Atlantic Ocean is to the east and southeast, and Long Island Sound is to the southwest. Boston is New England's largest city, as well as the capital of Massachusetts. Greater Boston is the largest metropolitan area, with nearly a third of New England's population; this area includes Worcester, Massachusetts (the second-largest city in New England), Manchester, New Hampshire (the largest city in New Hampshire), and Providence, Rhode Island (the capital of and largest city in Rhode Island). In 1620, the Pilgrims, Puritan Separatists from England, established Plymouth Colony, the second successful English settlement in America, following the Jamestown Settlement in Virg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Béchamel Sauce
Bechamel sauce ( ) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.). French, Italian and Greek bechamel sauce recipes include salt and nutmeg as a seasoning base. Bechamel sauce is one of the "mother sauces" of French cuisine. Origin The first recipe of a sauce similar to bechamel is in the book by François Pierre de La Varenne in 1651, made with a roux, as in modern recipes. The name of the sauce was given in honour of Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century. The first named béchamel sauce appears in ''The Modern Cook,'' written by Vincent La Chapelle and published in 1733, in which the following recipe for "Turbots (a la Bechameille)" appears: There are many legends regarding the origin of bechamel sauce. For example, it is said that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Convenience Food
Convenience food, also called tertiary processed food, is food that is commercially prepared (often through processing) to optimise ease of consumption. Such food is usually ready to eat without further preparation. It may also be easily portable, have a long shelf life, or offer a combination of such convenient traits. Although restaurant meals meet this definition, the term is seldom applied to them. Convenience foods include ready-to-eat dry products, frozen foods such as TV dinners, shelf-stable foods, prepared mixes such as cake mix, and snack foods. Bread, cheese, salted food and other prepared foods have been sold for thousands of years. Other types of food were developed with improvements in food technology. Types of convenience foods can vary by country and geographic region. Some convenience foods have received criticism due to concerns about nutritional content and how their packaging may increase solid waste in landfills. Various methods are used to reduce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Zanini De Vita, Oretta, ''Ency ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
