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Lipeäkala
''Lutefisk'' (Norwegian language, Norwegian, in Northern and parts of Central Norway, in Southern Norway; sv, lutfisk ; fi, lipeäkala ; literally "lye fish") is dried fish, dried Whitefish (fisheries term), whitefish (normally cod, but common ling, ling and burbot are also used). It is made from aged stockfish (air-dried whitefish (fisheries term), whitefish), or dried and salted cod, Curing (food preservation), cured in lye. It is gelatinous in texture after being rehydrated for days prior to eating. Lutefisk is prepared as a seafood dish of several Nordic countries. It is traditionally part of the Christmas feast; Norwegian julebord and Swedish julbord, as well as the similar Finnish joulupöytä. Origin Preserved fish provided protein for generations in a part of the world with a strong fishing tradition. It is not known when people first started treating dried fish with lye. The reason was probably that the lack of major salt deposits in the area favored the dryi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Joulupöytä
''Joulupöytä'' (; translating to "Yule table") is the traditional assortment of foods served at Christmas in Finland. It contains many different dishes, most of them typical for the season. The main dish is usually a large Christmas ham (meat), ham, which is eaten with Mustard (condiment), mustard. The ham is served with beetroot-carrot-potato-salad called rosolli, mushroom salad and casserole (''laatikko'') made with swede, carrot or potato or all three kind of casseroles, occasionally also a liver casserole. Gravlax and herring is also often served, and sometimes lutefisk (lipeäkala) along with boiled potatoes, peas and ryebread. Christmas dessert consists of prune jam tarts, gingerbread and rice porridge with plum kisel. The traditional dessert beverage is alcoholic or non-alcoholic mulled wine (''glögi'' in Finnish language, Finnish). Dishes Most popular dishes in Finnish Christmas table are: *Christmas ham with Mustard (condiment), mustard *Lanttulaatikko, Rutabaga cas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lutefisk
''Lutefisk'' (Norwegian, in Northern and parts of Central Norway, in Southern Norway; sv, lutfisk ; fi, lipeäkala ; literally "lye fish") is dried whitefish (normally cod, but ling and burbot are also used). It is made from aged stockfish (air-dried whitefish), or dried and salted cod, cured in lye. It is gelatinous in texture after being rehydrated for days prior to eating. Lutefisk is prepared as a seafood dish of several Nordic countries. It is traditionally part of the Christmas feast; Norwegian julebord and Swedish julbord, as well as the similar Finnish joulupöytä. Origin Preserved fish provided protein for generations in a part of the world with a strong fishing tradition. It is not known when people first started treating dried fish with lye. The reason was probably that the lack of major salt deposits in the area favored the drying process for the preservation of whitefish - a process known for millennia. Stockfish is very nutrient-rich and was consu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lutefish
The Citharinidae, the lutefishes, are a small family of characiform fish. They are freshwater fish native to Africa, and are sufficiently abundant to be significant food fishes. They are deep-bodied, silvery fish, measuring up to in length and weighing up to . They are filter feeders. Genera The family contains three genera: *'' Citharidium'' (monotypic) *'' Citharinops'' (monotypic) *''Citharinus ''Citharinus'' is a genus of lutefishes from tropical Africa, with six currently described species: * ''Citharinus citharus'' (Étienne Geoffroy Saint-Hilaire, É. Geoffroy Saint-Hilaire, 1809) ** ''C. c. citharus'' (É. Geoffroy Saint-Hilaire, ...'' (6 species) References Characiformes * Ray-finned fish families {{characiformes-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parboil
Parboiling (or leaching) is the partial or semi boiling of food as the first step in cooking. The word is from the Old French 'parboillir' (to boil thoroughly) but by mistaken association with 'part' it has acquired its current meaning. The word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foods, and to soften vegetables before roasting them. Basic technique The food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to partially cook an item which will then be cooked another way such as braising, grilling, or stir-frying. Parboiling differs from blanching in that one does not cool the items using cold water or ice after removing them from the boiling water. Parboiled rice Sometimes raw rice or paddy is dehusked by using steam. This steam also partially boils the rice while dehusking. This pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aluminium Foil
Aluminium foil (or aluminum foil in North American English; often informally called tin foil) is aluminium prepared in thin metal leaves with a thickness less than ; thinner gauges down to are also commonly used. Standard household foil is typically thick, and heavy duty household foil is typically . The foil is pliable, and can be readily bent or wrapped around objects. Thin foils are fragile and are sometimes laminated with other materials such as plastics or paper to make them stronger and more useful. Annual production of aluminium foil was approximately in Europe and in the U.S."Foil & Packaging" . The Aluminum Association (USA). in 2003. Approximately 75% of aluminium foil is used for |
Steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Because steaming can be achieved by heating less water or liquid, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley, early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the second earliest examples of steam cooking have been found in Italy and Sardinia, cre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatin
Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, responding to stimuli, providing structure to cells and organisms, and transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the nucleotide sequence of their genes, and which usually results in protein folding into a specific 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called peptides. The individual amino acid residues are bonded together by peptide bonds and adjacent amino acid residues. The sequence of amino acid residue ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Lutefisk
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with around 99% of those being teleosts. The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey of arthropods. Mos ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
