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Gravlax
Gravlax () or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top, and may occasionally be cold-smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by (literally 'maitre d'hôtel sauce', also known in Sweden as , in Norway as , literally 'mustard sauce', in Denmark as , literally 'fox sauce', and in Iceland as ), a dill and mustard sauce, either on bread or with boiled potatoes. Etymology The word comes from the Northern Germanic word ('to dig'; modern sense 'to cure (fish)') which goes back to the Proto-Germanic , ('hole in the ground; ditch, trench; grave') and the Indo-European root 'to dig, to scratch, to scrape', and ''/'', 'salmon'. History During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. Fermentation is no longer used in the produc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravad Lax
Gravlax () or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top, and may occasionally be cold- smoked afterwards. Gravlax is usually served as an appetizer, sliced thinly and accompanied by (literally 'maitre d'hôtel sauce', also known in Sweden as , in Norway as , literally 'mustard sauce', in Denmark as , literally 'fox sauce', and in Iceland as ), a dill and mustard sauce, either on bread or with boiled potatoes. Etymology The word comes from the Northern Germanic word ('to dig'; modern sense 'to cure (fish)') which goes back to the Proto-Germanic , ('hole in the ground; ditch, trench; grave') and the Indo-European root 'to dig, to scratch, to scrape', and ''/'', 'salmon'. History During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. Fermentation is no longer used in the produ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swedish Cuisine
Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden. Historically, in the far north, meats such as reindeer, and other (semi-)game dishes were eaten, some of which have their roots in the Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam (slightly similar in taste to cranberry sauce). Swedes have traditionally been very open to foreign influences, ranging from French cuisine during the 17th and 18th centuries, to the sushi and caffé latte of today. General features Swedish cuisine could be described as centered around cultured dairy products, crisp and soft (often sugared) breads, berries and stone fruits, beef, chicken, lamb, pork, eggs, and seafood. Pot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dill
Dill (''Anethum graveolens'') is an annual plant, annual herbaceous, herb in the celery family Apiaceae. It is the only species in the genus ''Anethum''. Dill is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Growth Dill grows up to , with slender hollow stems and alternate, finely divided, softly delicate leaf, leaves long. The ultimate leaf divisions are broad, slightly broader than the similar leaves of fennel, which are threadlike, less than broad, but harder in texture. The flowers are white to yellow, in small umbels diameter. The seeds are long and thick, and straight to slightly curved with a longitudinally ridged surface. Etymology The word ''dill'' and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown. The generic name ''Anethum'' is the Latin language, Latin form of Greek language, Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Finnish Cuisine
Finnish cuisine is notable for generally combining traditional country fare and '' haute cuisine'' with contemporary continental style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War. Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as bilberries, lingonberries, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato after its introduction in the 18th century. Characteristics The way of life and culture of Finns was mainly based on agriculture already at prehistoric times. However, in the ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon
Salmon () is the common name In biology, a common name of a taxon or organism (also known as a vernacular name, English name, colloquial name, country name, popular name, or farmer's name) is a name that is based on the normal language of everyday life; and is often contra ... 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 spe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmon Dishes
Salmon () is the common name for several commercially important species of euryhaline ray-finned fish from the family Salmonidae, which are native to tributaries of the North Atlantic (genus ''Salmo'') and North Pacific (genus ''Oncorhynchus'') basin. Other closely related fish in the same family include trout, char, grayling, whitefish, lenok and taimen. Salmon are typically anadromous: they hatch in the gravel 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, and tracking studies have shown this to be mostly true. A portion of a returning salmon run may stray and spawn in different freshwater systems; the percent of straying depends on the species of salmon. Homing behavior has been shown to depend on olfactory ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norwegian Cuisine
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters. Modern Norwegian cuisine, although still strongly influenced by its traditional background, has been influenced by globalization: pasta, pizza, tacos, and the like are as common as meatballs and cod as staple foods. Typical main meals Most Norwegians eat three or four regular meals a day, usually consisting of a cold breakfast with coffee, a cold (usually packed) lunch at work and a hot dinner at home with the family. Depending on the timing of family dinner (and personal habit), some may add a cold meal in the late evening, typically a simple sandwich. Breakfast (''frokost'') The basic Norwegian breakfast consists of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Danish Cuisine
Danish cuisine ( da, det danske køkken) originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as '' smørrebrød'', which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes ''flæskesteg'' (roast pork with crackling) and ''kogt torsk'' (poached cod) with mustard sauce and trimmings. Ground meats (pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular include ''frikadeller'' (meat balls), ''karbonader'' (breaded pork patties) and ''medisterpølse'' (fried sausage). Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nordic Countries
The Nordic countries (also known as the Nordics or ''Norden''; lit. 'the North') are a geographical and cultural region in Northern Europe and the North Atlantic. It includes the sovereign states of Denmark, Finland, Iceland, Norway and Sweden; the autonomous territories of the Faroe Islands and Greenland; and the autonomous region of Åland. The Nordic countries have much in common in their way of life, History of Scandinavia, history, religion and Nordic model, social structure. They have a long history of political unions and other close relations but do not form a singular entity today. The Scandinavism, Scandinavist movement sought to unite Denmark, Norway and Sweden into one country in the 19th century. With the dissolution of the union between Norway and Sweden (Norwegian independence), the independence of Finland in the early 20th century and the 1944 Icelandic constitutional referendum, this movement expanded into the modern organised Nordic cooperation. Since 196 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation (food)
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Icelandic Cuisine
''Randabrauð'', the cuisine of Iceland, has a long history. Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter due to the fact that Iceland has traditionally been inhabited only near its coastline. Popular foods in Iceland include skyr, hangikjöt (smoked lamb), kleinur, laufabrauð, and bollur. Þorramatur is a traditional buffet served at midwinter festivals called Þorrablót; it includes a selection of traditionally cured meat and fish products served with '' rúgbrauð'' (dense dark and sweet rye bread) and brennivín (an Icelandic akvavit). The flavors of this traditional country food originate in its preservation methods; pickling in fermented whey or brine, drying, and smoking. Modern Icelandic chefs usually emphasise the quality of available ingredients rather than age-old cooking traditions and methods. Numerous restaurants in Iceland specialise in seafood. At the annual Food and Fun chef's competition (held since 2004), competitors c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word taken from the Latin ''salsa'', meaning ''salted''. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in ''Rites of Zhou'' in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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