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Jewish Cooking
Jewish cuisine refers to the worldwide cooking traditions of the Jewish people. During its evolution over the course of many centuries, it has been shaped by Jewish dietary laws (''kashrut''), Jewish festivals and holidays, and traditions centred around Shabbat. Jewish cuisine is influenced by the economics, agriculture, and culinary traditions of the many countries where Jewish communities have settled and varies widely throughout the entire world. The history of Jewish cuisine begins with the cuisine of the ancient Israelites. As the Jewish diaspora grew, different styles of Jewish cooking developed. The distinctive styles in Jewish cuisine vary by each community across the Ashkenazi, Sephardi, and Mizrahi diaspora groupings; there are also notable dishes within the culinary traditions of the stand-alone significant Jewish diaspora communities from Greece, Iran, and Yemen. Since the establishment of the State of Israel in 1948, and particularly since the late 1970s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Land Of Israel
The Land of Israel () is the traditional Jewish name for an area of the Southern Levant. Related biblical, religious and historical English terms include the Land of Canaan, the Promised Land, the Holy Land, and Palestine (see also Israel (other)). The definitions of the limits of this territory vary between passages in the Hebrew Bible, with specific mentions in Genesis 15, Exodus 23, Numbers 34 and Ezekiel 47. Nine times elsewhere in the Bible, the settled land is referred as " from Dan to Beersheba", and three times it is referred as "from the entrance of Hamath unto the brook of Egypt" (1 Kings 8:65, 1 Chronicles 13:5 and 2 Chronicles 7:8). These biblical limits for the land differ from the borders of established historical Israelite and later Jewish kingdoms, including the United Kingdom of Israel, the two kingdoms of Israel (Samaria) and Judah, the Hasmonean Kingdom, and the Herodian kingdom. At their heights, these realms ruled lands with similar bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sturgeon
Sturgeon is the common name for the 27 species of fish belonging to the family Acipenseridae. The earliest sturgeon fossils date to the Late Cretaceous, and are descended from other, earlier Acipenseriformes, acipenseriform fish, which date back to the Early Jurassic period, some 174 to 201 million years ago. They are one of two living families of the Acipenseriformes alongside paddlefish (Polyodontidae). The family is grouped into four genera: ''Acipenser'' (which is paraphyletic, containing many distantly related sturgeon species), ''Huso'', ''Scaphirhynchus,'' and ''Pseudoscaphirhynchus''. Two species (''Adriatic sturgeon, A. naccarii'' and ''Dabry's sturgeon, A. dabryanus'') may be extinct in the wild, and one (''Syr Darya sturgeon, P. fedtschenkoi'') may be entirely extinct. Sturgeons are native to subtropical, temperate and sub-Arctic rivers, lakes and coastlines of Eurasia and North America. Sturgeons are long-lived, late-maturing fishes with distinctive characteristics ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Schmaltz
Schmaltz (also spelled schmalz or shmalz) is rendered (clarified) chicken or goose fat. It is an integral part of traditional Ashkenazi Jewish cuisine, where it has been used for centuries in a wide array of dishes, such as chicken soup, latkes, matzah brei, chopped liver, matzah balls, fried chicken, and many others, either as a cooking fat, spread, or flavor enhancer. Etymology Schmaltz is a noun derived from the German verb ''schmelzen'', meaning "to melt". The verb can be traced back to the Germanic root "smeltan", which survives in the Modern English verb "to smelt". The term entered English usage through Yiddish-speaking Ashkenazi Jews who used "schmaltz" to refer to kosher poultry fat; the word ''shmalts'' is the Yiddish word for rendered chicken fat. The English term "schmaltz" is derived from Yiddish and is cognate with the German term ''Schmalz'', which refers to any rendered fat of animal origin, including lard (more fully ''Schweineschmalz'') and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Fat
Chicken fat is fat obtained (usually as a by-product) from chicken rendering and processing. Of the many animal-sourced substances, chicken fat is noted for being high in linoleic acid, an omega-6 fatty acid. Linoleic acid levels are between 17.9% and 22.8%. It is a common flavoring, additive or main component of chicken soup. It is often used in pet foods, and has been used in the production of biodiesel. One method of converting chicken fat into biodiesel is through a process called supercritical methanol treatment. Culinary Uses Most uses for chicken fat come after its rendering process. The rendering process can be done several ways but the most common is by putting it in a pan to melt. Rendered chicken fat is also referred to as schmaltz. Once rendered, it can be used similarly to oil or butter in a pan or it can be whipped for spreading. Nutrition Chicken is a source of protein, and chicken fat is another important nutrient in chicken. Chicken skin is usually tak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byza ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ritual Slaughter
Ritual slaughter is the practice of slaughtering livestock for meat in the context of a ritual. Ritual slaughter involves a prescribed practice of slaughtering an animal for food production purposes. Ritual slaughter as a mandatory practice of slaughter for food production is practiced by Muslim and Jewish communities totaling nearly 25% of the world population. Both communities have similar religious philosophies in this regard. American scientist Temple Grandin has researched ritual slaughter practices and says that abattoirs which use recommended practices cause livestock little pain; she calls the UK debate over halal slaughterhouses misguided, and suggests that inhumane treatment of animals happens in poorly run slaughterhouses regardless of their halal status. The Farm Animal Welfare Committee (FAWC), which advises British government on how to avoid cruelty to livestock, on the other hand, says the way Jewish kosher and Muslim halal meat is produced causes severe suffer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Insects As Food
Insects as food or edible insects are insect species used for human consumption. More than 2,000 insects species worldwide are considered edible. However, a much smaller number is discussed for industrialized mass production and partly regionally authorized for use in food. Common forms of consumption are whole insects on the one hand, and pulverized insects that are used as an ingredient in dishes or in processed food products such as burger patties, pasta, or snacks, on the other hand. Edible insects Frequently consumed insect species Estimates of numbers of edible insect species consumed globally range from 1,000 to 2,000. These species include 235 butterflies and moths, 344 beetles, 313 ants, bees and wasps, 239 grasshoppers, crickets and cockroaches, 39 termites, and 20 dragonflies, as well as cicadas. It is estimated that more than 2 billion people eat insects daily. Which species are consumed varies by region due to differences in environment, ecosystems, and clima ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shellfish
Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. Although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. In addition, a few species of land crabs are eaten, for example '' Cardisoma guanhumi'' in the Caribbean. Shellfish are among the most common food allergens. Despite the name, ''shellfish'' are not fish. Most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. Many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum Arthropoda. Molluscs include cephalopods (squids, octopuses, cuttlefish) and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved; curing extends the shelf life of pork products. Ham, gammon, bacon, and sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in Mainland China, for its fat content and texture. Some religions and cultures prohibit pork consumption, notably Islam and Judaism. History Pigs were domesticated in Mesopotamia around 13,000 BC. Charcuterie is the branch of cooking devoted to prepared meat products su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kosher
(also or , ) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher ( in English, yi, כּשר), from the Ashkenazic pronunciation (KUHsher) of the Hebrew (), meaning "fit" (in this context: "fit for consumption"). Although the details of the laws of are numerous and complex, they rest on a few basic principles: * Only certain types of mammals, birds and fish meeting specific criteria are kosher; the consumption of the flesh of any animals that do not meet these criteria, such as pork, frogs, and shellfish, is forbidden. * Kosher mammals and birds must be slaughtered according to a process known as ; blood may never be consumed and must be removed from meat by a process of salting and soaking in water for the meat to be permissible for use. * Meat and meat derivatives may never be mixed with milk and milk derivatives: separate eq ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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