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Guriev Porridge
Guryev porridge (Guriev kasha) is a Russian sweet porridge (''kasha'') prepared from semolina and milk with the addition of candied nuts (hazelnut, walnuts, almonds), honey and dried fruits (or fruit preserves). Traditional preparation of the dessert is made by baking milk or cream until a golden milk skin forms. Then, this skin is lifted and used to separate the dish's ingredients by layers with the skin between each layer. It's sprinkled on top with sugar and browned in a broiler. History The name of Guriev porridge comes from the name of Count Dmitry Alexandrovich Guriev (1751–1825), Minister of Finance and member of the State Council of the Russian Empire. It has been stated that Guryev porridge was invented by Zakhar Kuzmin, a serf chef of the retired major of the Orenburg dragoon regiment Georgy Jurisovsky, who was visited by Guryev. Subsequently, Guriev bought Kuzmin with his family and made him a regular chef in his court. According to another version, Guryev himself ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge. Type of grains The term "porridge" is often used specifically for oat porridge (oatmeal), which is typically eaten for breakfast with salt, sugar, fruit, milk, cream or butter and sometimes other flavourings. Oat porridge is also sold in ready-made or partly cooked form as an instant breakfast. Other grains used for porridge include rice, wheat, barley, corn, triticale and buckwheat. Many types of porridge have their own names, such as congee, polenta, grits and kasha. Conventional use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kasha
In English, kasha usually refers to pseudocereal buckwheat or its culinary preparations. In various East-Central and Eastern European countries, ''kasha'' can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, and therefore the term coincides with the English definition of 'porridge', but the word can also refer to the grain before preparation, which corresponds to the definition of 'groats'. This understanding of kasha concerns mainly Belarus (), the Czech Republic (), Lithuania (), Poland (), Romania and the Republic of Moldova (), Russia (), Slovakia (), Kazakhstan, and Ukraine (), where the term, besides buckwheat, can apply to wheat, barley, oats, millet and rye. Kashas have been an important element of Slavic diet for at least 1,000 years. This English-language usage probably originated with Jewish immigrants, as did the form ''kashi'' (literally translated as "porridges"). File:Kashagrains.png, Buckwheat grains File: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymology Semolina is derived from the Italian word , 1790–1800; alteration of Italian ', equivalent to ''semol(a'') "bran" () + ''-ino'' diminutive suffix. In the Lithuanian language ' means something that is milled, ' means "flour" and ' means "to mill", while semolina in Lithuanian language is '. The words ''simila, semidalis, groat,'' and ''grain'' may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, ''samita'' and ''godhuma'', or may be loan words from the Semitic root ''smd'' "to grind into groats" (''cf.'' ar, سميد '). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, as well as during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous. Honey bees stockpile honey in the hive. Within the hive is a structure made from wax called honeycomb. The honeycomb is made up of hundreds or thousands of hexagonal cells, into which the bees regurgitate honey for storage. Other honey-producing species of bee store the substance in different structures, such as the pots made of wax and resin used by the stingless bee. Honey for human consumption is collected from wild ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries. Techniques There are several techniques of making jam, with or without added water. One factor depends on the natural pectin content of the ingredients. When making jam with low pectin fruits like strawberries either high pectin fruit like orange can be added, or additional pectin in the form of pectin powder, citric acid or citrus peels. Often the fruit will be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk Skin
Milk skin or lactoderm refers to a sticky film of protein that forms on top of dairy milk and foods containing dairy milk (such as hot chocolate and some soups). Milk film can be produced both through conventional boiling and by microwaving the liquid, and as such can often be observed when heating milk for use in drinks such as drinking chocolate. It is caused by the denaturation of proteins such as beta-lactoglobulin (whey protein). The thickness of the skin varies dependent on a number of factors, including the temperature of the milk, the shape of the container, and the amount of milk in the container. When milk is boiled, soluble milk proteins are denatured and then coagulate with milk's fat and form a sticky film across the top of the liquid, which then dries by evaporation. The layer does not need to be discarded and can be consumed, as protein's nutritional value is unaffected by the denaturation process. Milk film is often considered to be desirable and is used in sever ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dmitry Alexandrovich Guriev
Count (from 1819) Dmitry Alexandrovich Guryev (January 18, 1758 – October 12, 1825, Saint Petersburg) was a Russian statesman, Court Master of the Court (from January 1, 1797), Senator (from October 20, 1799), Manager of the Imperial Cabinet (August 26, 1801 – September 30, 1825), Minister of Appanages (July 9, 1806 – September 30, 1825), member of the State Council (January 1, 1810 – April 22, 1823), third Minister of Finance of Russia (January 1, 1810 – September 30, 1823). Father of Alexander Guryev and Nikolai Guryev, father-in-law of Karl Nesselrode. Actual Privy Councillor. Origin and rise A native of a poor noble family of the Guryevs, the son of foreman Alexander Guryev (died in 1788) and Anna Eropkina. He was baptized on January 13, 1758 in the Simenov Church, godson of Count Sergei Yaguzhinsky. He was educated at home and began serving on November 17, 1772 as a soldier in the Izmailovsky Life Guards Regiment, a week later he was promoted to corporal. In 1773 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Empire
The Russian Empire was an empire and the final period of the Russian monarchy from 1721 to 1917, ruling across large parts of Eurasia. It succeeded the Tsardom of Russia following the Treaty of Nystad, which ended the Great Northern War. The rise of the Russian Empire coincided with the decline of neighbouring rival powers: the Swedish Empire, the Polish–Lithuanian Commonwealth, Qajar Iran, the Ottoman Empire, and Qing China. It also held colonies in North America between 1799 and 1867. Covering an area of approximately , it remains the third-largest empire in history, surpassed only by the British Empire and the Mongol Empire; it ruled over a population of 125.6 million people per the 1897 Russian census, which was the only census carried out during the entire imperial period. Owing to its geographic extent across three continents at its peak, it featured great ethnic, linguistic, religious, and economic diversity. From the 10th–17th centuries, the land ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alexander III Of Russia
Alexander III ( rus, Алекса́ндр III Алекса́ндрович, r=Aleksandr III Aleksandrovich; 10 March 18451 November 1894) was Emperor of Russia, King of Poland and Grand Duke of Finland from 13 March 1881 until his death in 1894. He was highly reactionary and reversed some of the liberal reforms of his father, Alexander II. This policy is known in Russia as "counter-reforms" ( rus, контрреформы). Under the influence of Konstantin Pobedonostsev (1827–1907), he opposed any reform that limited his autocratic rule. During his reign, Russia fought no major wars; he was therefore styled "The Peacemaker" ( rus, Миротворец, Mirotvorets, p=mʲɪrɐˈtvorʲɪt͡s). It was he who helped forge the Russo-French Alliance. Personality Grand Duke Alexander Alexandrovich was born on 10 March 1845 at the Winter Palace in Saint Petersburg, Russian Empire, the second son and third child of Tsesarevich Alexander (Future Alexander II) and his first wife ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Porridges
Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, depending on the flavourings. Porridges A * Atole traditional masa-based hot maize based beverage of Mexican and Central American origin. It includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. * Avena (drink) prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar * Arroz caldo or aroskaldo – a variant of congee in Philippine cuisine. B * Barley gruel type of porridge found in Danyang, Jiangsu. It is made from barley, rice and alkali. * Belila is an Egyptian porridge made from pearl wheat, cooked in a light syrup with anise seed and golden raisins, served with chopped toasted nuts and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Russian Desserts
This is a list of Russian desserts. Russian cuisine is a collection of the different cooking traditions of the Russian people. The cuisine is diverse, as Russia is by area the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Russian desserts * Blini (blintz) * Chak-Chak * Charlotte * Chocolate-covered prune * Curd snack * Gogol mogol (kogel mogel) * Khvorost (angel wings) * Guriev porridge * Hematogen * Kissel * Kulich * Kutia * Medovik (a layered honey cake) * Napoleon (mille-feuille) * Oladyi * Paskha * Pastila (a traditional Russian fruit confectionery) * Pirog * Pirozhki * Ponchiki or Pyshka * Pryanik ** Tula pryanik ** Vyazma pryanik * Ptichye moloko ("bird's milk") * Sunflower Halva * Sushki * Syrniki * Trubochka (torpedo dessert) * Varenye * Vatrushka * Zefir Gallery File:Пряник Тульский.jpg, Tula pryanik File:Red Currant Kissel.jpg, Red currant kissel File:Mille-fe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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