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List Of Food Wars! Shokugeki No Soma Episodes (season 3)
The third season of '' Food Wars!: Shokugeki no Soma'' anime television series, subtitled , was produced by J.C.Staff and directed by Yoshitomo Yonetani. The series was first broadcast in Japan on Tokyo MX. It aired from October 4, 2017 to June 25, 2018 with additional broadcasts on BS11 and Animax. In addition, AbemaTV streamed the season. The third season is broken into two parts. The first covers the Moon Festival when Soma Yukihira challenges Council of Ten Masters member Terunori Kuga to a challenge to see who can raise the most money during the three day event. At the end of the event, Erina Nakiri's father, Azami Nakiri, appears and takes over the school. He institutes a series of reforms, including the establishment of a new ruling body called the Central Gourmet Institute, and the elimination of all independent groups within Totsuki, including Polaris Dorm. The second part continues with the promotional exams where everyone is guaranteed to pass if they stick to the curri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tokyo MX
JOMX-DTV, branded as Tokyo MX (officially stylized as TOKYO MX), is an independent television station in Tokyo, Japan, owned by the . It is the only television station that exclusively serves the city. It competes with Nippon TV, TV Asahi, NHK General TV, Tokyo Broadcasting System Television, TV Tokyo, and Fuji TV, all of which are flagship stations of national networks. Tokyo MX was founded on April 30, 1993, and broadcasts commenced on November 1, 1995. Shareholders include the Tokyo Metropolitan Government, Tokyo FM Broadcasting, and others. (MXTV is an associate company of Tokyo FM.) Every week, Tokyo MX airs the press conferences of the Governor of Tokyo. It is a member of the Japanese Association of Independent Television Stations (JAITS). History On April 30, 1993, a group led by former Dai-Ichi Kangyo Bank (now Mizuho Bank) employee Tetsuo Fujimori founded the Tokyo Metropolitan Television Broadcasting Corporation to construct a fifth commercial television station ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hujiao Bing
Hújiāo bǐng or pepper bun () is a type of baked bun that originated in city of Fuzhou, the capital of China's Fujian province. It is a street food that has become popular in Taiwan and can be found in night markets or mini food stalls throughout Taiwan. The common ingredients are flour, water, and a leavening agent for the outer dough shell, and a meat protein (usually pork or beef) marinated with sugar, soy sauce, white pepper or black pepper, and scallion for the inside filling. Origin It is not known who invented the ''hújiāobǐng''. The dish can be found in Fujian and in Taiwan. Taiwanese vendors list the item as "Fuzhou Pepper Bun" () and credit the creation of the bun to Fuzhounese immigrants. Many of the oldest pepper bun vendors were established by those of Fuzhounese ancestry. Preparation The outer dough shell is prepared with flour, water, and a leavening agent such as yeast or baking powder. Lard, butter or oil is sometime added to the dough to make the bun extra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hokkaido
is Japan's second largest island and comprises the largest and northernmost prefecture, making up its own region. The Tsugaru Strait separates Hokkaidō from Honshu; the two islands are connected by the undersea railway Seikan Tunnel. The largest city on Hokkaidō is its capital, Sapporo, which is also its only ordinance-designated city. Sakhalin lies about 43 kilometers (26 mi) to the north of Hokkaidō, and to the east and northeast are the Kuril Islands, which are administered by Russia, though the four most southerly are claimed by Japan. Hokkaidō was formerly known as ''Ezo'', ''Yezo'', ''Yeso'', or ''Yesso''. Nussbaum, Louis-Frédéric. (2005). "Hokkaidō" in Although there were Japanese settlers who ruled the southern tip of the island since the 16th century, Hokkaido was considered foreign territory that was inhabited by the indigenous people of the island, known as the Ainu people. While geographers such as Mogami Tokunai and Mamiya Rinzō explored the isla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempura
is a typical Japanese dish usually consisting of seafood, meat and vegetables that have been battered and deep fried. The dish was introduced by the Portuguese in Nagasaki through fritter-cooking techniques in the 16th century. The word ''tempura'' comes from the Latin word , a term referring to times of fasting when the church dictated that Catholics go meatless. Preparation Batter A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the fritter light. Using sparkling water in the place of plain water makes a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venison
Venison originally meant the meat of a game animal but now refers primarily to the meat of antlered ungulates such as elk or deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific cuts, including roast, sirloin, and ribs. Etymology The word derives from the Latin ''venari'', meaning "to hunt or pursue". This term entered the English language through Norman French ''venaison'' in the 11th century, following the Norman conquest of England and the establishment of Royal Forests. Definition ''Venison'' originally described meat of any game animal killed by hunting and was applied to any animal from the families ''Cervidae'' (true deer), ''Leporidae'' (rabbits and hares), ''Suidae'' (wild boar) and certain species of the genus ''Capra'' (goats and ibex). In southern Africa, the word ''venison'' refers to the meat of antelope, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sous-chef
A sous-chef is a chef who is second in command in a kitchen; the person ranking next after the head chef, usually the more hands on manager with regards to training staff and organising the kitchen. Duties and functions The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards. Sous-chefs are in charge of making sure all kitchen equipment is in working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-chefs are in charge of disciplining any kitchen staff who may have acted against restaurant policy. Incentive programs are commonly used among sous-chefs to encourage their staff to abide by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crêpe
A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. Etymology The French term "" derives from , the feminine version of the Latin word , which means "curled, wrinkled, having curly hair." Traditions In France, crêpes are traditionally served on the Christian holiday Candlemas (), on February 2. In 472, Roman Pope Gelasius I offered (later said Crêpes) to French pilgrims that were visiting Rome for the Chandeleur. They brought the dish back to France, and the day also became known as "Le Jour des Crêpes" ("The Day of the Crêpes"). The day is also celebrated by many as the day that marks the transition from winter to spring (similar to the North American tradition of Groundh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coulibiac
A coulibiac (from russian: кулебя́ка, kulebyáka) is a type of pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry. In the early part of the 20th century, Auguste Escoffier, the famed French chef, brought it to France and included recipes for it in his masterwork ''The Complete Guide to the Art of Modern Cookery''. A classic grand coulibiac features several fillings, often a mixture of some white fish and rice for the top and bottom layers with fillets of sturgeon or salmon between. Generally the fillings are divided into thin pancakes to prevent mixing. The most unusual ingredient commonly included in the grand version of the dish is vesiga, the spinal marrow of the sturgeon. Coulibiac is also made with simpler vegetarian fillings like cabbage or potatoes. See also * List of Russian dishes * Beef Wellington Beef Wellington is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confit
Confit (, ) (from the French word '' confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of preservation. Confit, as a cooking term, describes when food is cooked in grease, oil, or sugar water (syrup), at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in oil or fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. For meat, this method requires the meat to be salted as part of the preservation process. After salting and cooking in fat, confit can last for several months or years when sealed and stored in a cool, dark place. Confit is a specialty of southwestern France. Etymology The word comes from the French verb ''con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cryogenic Grinding
Cryogenics, Cryogenic grinding, also known as freezer milling, freezer grinding, and cryomilling, is the act of cooling or chilling a material and then reducing it into a small particle size. For example, thermoplastics are difficult to grind to small particle sizes at ambient temperatures because they soften, adhere in lumpy masses and clog screens. When chilled by dry ice, liquid carbon dioxide or liquid nitrogen, the thermoplastics can be finely ground to powders suitable for electrostatic spraying and other powder processes. Cryogenic grinding of plant and animal tissue is a technique used by microbiologists. Samples that require extraction of nucleic acids must be kept at −80 °C or lower during the entire extraction process. For samples that are soft or flexible at room temperature, cryogenic grinding may be the only viable technique for processing samples. A number of recent studies report on the processing and behavior of nanostructured materials via cryomilling. Freezer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Combi Steamer
Combi steamers (also called combi-steamers, hot-air steamers, combination steam-convection ovens, or simply combi ovens) are cooking appliances typically used in professional catering or food service operations. Combi steamers can produce both dry (convection) and moist (steam) heat, and are capable of shifting between them automatically during the cooking process.Schudel, Walter (2005). ''Betrieb''. Lehrbuch der Küche. p. 43. It can be used to simultaneously steam vegetables or potatoes quickly and gently, while also roasting or braising meat and fish, or baking bread. The appliance is fit for many culinary applications, including baking, roasting, grilling, steaming, braising, blanching and poaching. Combi steamers expand upon standard convection ovens in that they also generate steam or a combination of steam and superheated steam. They help gastronomy-industry professionals bridge the gap between economy and menu diversity while also maintaining the desired food quality.Paschm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Low Temperature Cooking
Low-temperature cooking is a cooking technique using temperatures in the range of about for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about , and using a combi steamer providing exact temperature control. The traditional cooking pit also cooks food at low temperature. Cooking food by a low-temperature method does not necessarily imply that the ''internal'' temperature of the food is lower than by traditional cooking. In the American South, this style of cooking is sometimes referred to as "low and slow". History Low-temperature cooking has been used for a long time; evidence of its use can be found in indigenous cultures. Samoans and Tongans slow-cook meat in large pits for celebrations and ceremonies. However, the technique was not scientifically examined until the 18th century, when Benjamin Thompson "described how he had left a joint of mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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