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Guiso De Panza
Guiso is a Spanish meat dish prepared by roasting or frying combined with braising. It is typically a hot, mildly fatty food. Unlike stew, it allows the vapors to circulate during culinary process. In making guiso, a wide variety of ingredients may be used relative to region, season, availability, and taste. History One of the first books written on Spanish cuisine, ''El Libro de los Guisados'', written by Catalan chief Robert de Nola in 1525 CE, was based upon an older, Catalan book called ''Llibre de Coch'', and lists various different recipes of the 15th century Mediterranean. Among these were the first recipes for guiso. The word originated in the 18th century edition of the as: "A dish that is composed and seasoned with broth, spices and other things that are roasted or fried."RAE (1726). ''Diccionario de autoridades'', «guisado» y «guisadillo» Today, someone who makes guiso would be called a ''guisandero''. Characteristics Guiso's name gives the implication ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braising
Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu or fruits and vegetables. Method Braising relies on heat, time, and moisture to break down the tough connective tissue (collagen) that binds together the muscle fibers in meat, making it an ideal way to cook tougher, more affordable cuts. Many classic braised dishes (e.g., coq au vin) are highly evolved methods of cooking tough and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Cuisine
Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofritos''). Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. The most used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis. Tapas are snacks and appetizers commonly served with drinks in bars and cafes. History Antiquity Authors like Strabo wrote about aboriginal people of Spain using nuts and acorns as staple food. The extension of the vines along the Mediterranean seems to be due to the colonization of the Greeks and the Phoenicians who introduced the cultivation of olive oil. Spain is the largest producer of olive oil in the world. The growing of crops of the so-called ''trí ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert De Nola
Robert de Nola, also known by pseudonym Mestre Robert, was a Spanish chef who authored the first printed cookbook in Catalan language, ''Llibre del Coch'' (Catalan for Cook's Book). He served as cook to King of Naples Ferdinand I. ''Llibre del Coch'' Nola published ''Llibre del Coch'' under his pseudonym Mestre Robert in Barcelona in 1520. It was the first published cookbook in Catalan language. It was also translated into Castilian Spanish and first such edition was published in Toledo in 1525. Some parts of the book are based on ''Llibre de Sent Soví'', a famous medieval cuisine Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in th ... cookbook. It contains recipes and culinary traditions of the 14th century. References {{DEFAULTSORT:Nola, Robert de Chefs from Catalonia 16th-cen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
15th Century
The 15th century was the century which spans the Julian dates from 1 January 1401 ( MCDI) to 31 December 1500 ( MD). In Europe, the 15th century includes parts of the Late Middle Ages, the Early Renaissance, and the early modern period. Many technological, social and cultural developments of the 15th century can in retrospect be seen as heralding the "European miracle" of the following centuries. The architectural perspective, and the modern fields which are known today as banking and accounting were founded in Italy. The Hundred Years' War ended with a decisive French victory over the English in the Battle of Castillon. Financial troubles in England following the conflict resulted in the Wars of the Roses, a series of dynastic wars for the throne of England. The conflicts ended with the defeat of Richard III by Henry VII at the Battle of Bosworth Field, establishing the Tudor dynasty in the later part of the century. Constantinople, known as the capital of the wo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mediterranean
The Mediterranean Sea is a sea connected to the Atlantic Ocean, surrounded by the Mediterranean Basin and almost completely enclosed by land: on the north by Western and Southern Europe and Anatolia, on the south by North Africa, and on the east by the Levant. The Sea has played a central role in the history of Western civilization. Geological evidence indicates that around 5.9 million years ago, the Mediterranean was cut off from the Atlantic and was partly or completely desiccated over a period of some 600,000 years during the Messinian salinity crisis before being refilled by the Zanclean flood about 5.3 million years ago. The Mediterranean Sea covers an area of about , representing 0.7% of the global ocean surface, but its connection to the Atlantic via the Strait of Gibraltar—the narrow strait that connects the Atlantic Ocean to the Mediterranean Sea and separates the Iberian Peninsula in Europe from Morocco in Africa—is only wide. The Mediterranean Sea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rehogar
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Frangollo
Frangollo is a Canarian dessert dish, made from milk, millet or maize flour, lemon, eggs, sugar, butter, raisins, almonds, and cinnamon. Many variations exist, for example replacing the milk with water, or adding aniseed. See also *Canarian cuisine * List of desserts A dessert is typically the sweet course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly Western culture. The course usually consists of sweet foods, but may include other items. The word ... External links *RecipeAlternative recipe Desserts Spanish cuisine {{dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ragout
Ragout ( French ''ragoût''; ) is a main dish stew. Etymology The term comes from the French ''ragoûter'', meaning: "to revive the taste". Preparation The basic method of preparation involves slow cooking over a low heat. The main ingredients are many; ragouts may be prepared with or without meat, a wide variety of vegetables may be incorporated, and they may be more or less heavily spiced and seasoned. Examples Two 18th-century English dishes from ''The Compleat Housewife'' show some of the varying meats, vegetables, seasonings, garnishes and procedures which can be applied to the ragoût. ''A Ragoo for made Dishes'' TAKE claret, gravy, sweet-herbs, and savoury spice, toss up in it lamb-stones (i.e. lamb’s testicles), cock's-combs, boiled, blanched, and sliced, with sliced sweet-meats, oysters, mushrooms, truffles, and murrels; thicken these with brown butter; use it when called for. ''To make a Ragoo of Pigs-Ears'' TAKE a quantity of pigs-ears, and boil them in one ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Locro
Locro (from the Quechua ''ruqru'') is a hearty thick squash stew, associated with Native Andean civilizations, and popular along the Andes mountain range. It is one of the national dishes of Peru, Bolivia, Ecuador, Chile, Paraguay, Northwest Argentina and Southwestern Colombia. Composition The dish is a classic squash, corn, beans, and potato or pumpkin soup well known along the South American Andes. In some regions locro is made using a specific kind of potato called "papa chola", which has a unique taste and is difficult to find outside of its home region. The defining ingredients are squash, corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin. It is mainly eaten in winter. In Ecuador, a variant known as yahuarlocro is popular. It incorporates lamb entrails and lamb blood to the recipe. In Argentina its consumption has spread from the Northw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ossobuco
''Ossobuco'' or ''osso buco'' (; lmo, òss bus, label=Milanese or ''òs büüs'' ) is a specialty of Lombard cuisine of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with ''gremolata'' and traditionally served with either ''risotto alla milanese'' or polenta, depending on the regional variation. The marrow in the hole in the bone, a prized delicacy, is the defining feature of the dish. The two types of ''ossobuco'' are a modern version that has tomatoes and the original version which does not. The older version, ''ossobuco in bianco'', is flavoured with cinnamon, bay leaf, and ''gremolata''. The modern and more popular recipe includes tomatoes, carrots, celery, and onions; ''gremolata'' is optional. While veal is the traditional meat used for ossobuco, dishes with other meats such as pork have been called ossobuco. Etymology ''Ossobuco'' or ''osso buco'' is Italian for "bone with a hole" (''osso'' "bone", ''buco'' "hole"), a ref ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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