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Molten Chocolate Cake
Molten chocolate cake is a dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as chocolate ''coulant'' ("flowing"), chocolate lava cake, or simply lava cake. It should not be confused with chocolate fondant, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate (but not on the plate). History French chef Michel Bras said that he invented the cake in 1981, after two years of experimentation, with his original inspiration being a family group warming themselves up after a skiing trip by drinking hot chocolate. French chef and chocolatier Jacques Torres confirms that such a dessert existed in France in the 1980s. French chef Jean-Georges Vongerichten, for his part, said that he invented the dish in New York City in 1987. He recalled pulling a chocolate sponge cake from the oven before it was done and finding that the center was still runny, but warm with both ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Lava Cake
Molten chocolate cake is a dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as chocolate ''coulant'' ("flowing"), chocolate lava cake, or simply lava cake. It should not be confused with chocolate fondant, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate (but not on the plate). History French chef Michel Bras said that he invented the cake in 1981, after two years of experimentation, with his original inspiration being a family group warming themselves up after a skiing trip by drinking hot chocolate. French chef and chocolatier Jacques Torres confirms that such a dessert existed in France in the 1980s. French chef Jean-Georges Vongerichten, for his part, said that he invented the dish in New York City in 1987. He recalled pulling a chocolate sponge cake from the oven before it was done and finding that the center was still runny, but warm with both ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mentha
''Mentha'' (also known as mint, from Greek , Linear B ''mi-ta'') is a genus of plants in the family Lamiaceae (mint family). The exact distinction between species is unclear; it is estimated that 13 to 24 species exist. Hybridization occurs naturally where some species' ranges overlap. Many hybrids and cultivars are known. The genus has a subcosmopolitan distribution across Europe, Africa - (Southern Africa), Asia, Australia - Oceania, North America and South America. Its species can be found in many environments, but most grow best in wet environments and moist soils. Description Mints are aromatic, almost exclusively perennial herbs. They have wide-spreading underground and overground stolons and erect, square, branched stems. Mints will grow 10–120 cm (4–48 inches) tall and can spread over an indeterminate area. Due to their tendency to spread unchecked, some mints are considered invasive. The leaves are arranged in opposite pairs, from oblong to lanceol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Powdered Sugar
Powdered sugar, also called confectioners' sugar, or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent – such as corn starch, potato starch or tricalcium phosphate – to absorb moisture, prevent clumping, and improve flow. Although most often produced in a factory, a proxy for powdered sugar can be made by processing ordinary granulated sugar in a coffee grinder, or by crushing it by hand in a mortar and pestle. Use Powdered sugar is used in industrial food production when a quick-dissolving sugar is required. Home cooks use it principally to make icing or frosting and other cake decorations. It is often dusted onto baked goods to add a subtle sweetness and delicate decoration. Powdered sugar is available in varying degrees of fineness, most commonly XXX, XXXX, and 10X: the greater the number of Xs, the finer the particles. Finer particles absorb more mois ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Sauce
Chocolate syrup is a sweet, chocolate-flavored condiment. It is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake. Chocolate syrup is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item. Chocolate syrup is also used to top puddings and cakes. Some restaurants use an artistic drizzling of chocolate syrup to decorate servings of cheesecake or cake, along with other decorations such as cocoa powder, powdered sugar or chocolate shavings. Some brands of chocolate syrup are marketed as chocolate milk syrup (e.g., Nesquik). Other brands are marketed as ice cream sundae toppings. Ingredients A simple chocolate syrup can be made from unsweetened cocoa powder, a sweetener such as sugar, and water. Recipes may also include other ingredients, suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microwave Oven
A microwave oven (commonly referred to as a microwave) is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces polar molecules in the food to rotate and produce thermal energy in a process known as dielectric heating. Microwave ovens heat foods quickly and efficiently because excitation is fairly uniform in the outer of a homogeneous, high-water-content food item. The development of the cavity magnetron in the UK made possible the production of electromagnetic waves of a small enough wavelength (microwaves). American engineer Percy Spencer is generally credited with inventing the modern microwave oven after World War II from radar technology developed during the war. Named the "Radarange", it was first sold in 1946. Raytheon later licensed its patents for a home-use microwave oven that was introduced by Tappan in 1955, but it was still too large and expensive for general home use. Sharp Corpo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brioche
Brioche (, also , , ) is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." It has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. Brioche is considered a ''Viennoiserie'' because it is made in the same basic way as bread but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. Brioche, along with ''pain au lait'' and ''pain aux raisins''—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of ''Viennoiserie''. Brioche is often cooked with fruit or chocolate chips and served on its own or as the basis of a dessert with many local variations in added ingredients, fillings, or toppings. Forms Brioche has numerous uses in cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramekin
A ramekin (, ; also spelled ramequin) is a small dish used for culinary purposes. Name The term is derived from the French ', a cheese- or meat-based bowl baked in a small mould. The French term is in turn derived from early modern Dutch ', which translated to 'toast' or 'roasted minced meat', itself apparently from ''ram'' 'battering ram' + ''-kin'' 'diminutive', but it is unclear why.Oxford English Dictionary, Third Edition, 200''s.v.''/ref> Usage With a normal capacity of approximately , ramekins are commonly used for preparing and serving individual portions of a variety of dishes, including crème brûlée, French onion soup, molten chocolate cake, moin moin, cheese or egg dishes, poi, macaroni and cheese, lasagna, potted shrimps, ice cream, soufflé, baked cocottes, crumbles, chakra póngal, or scallops, or used to serve side garnishes and condiments alongside an entrée An entrée (, ; ) in modern French table service and that of much of the English-speaking world ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. ''Cinnamomum verum'' (AKA ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other species, usually and more correctly refe ... [...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, Byzantines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanilla Extract
Vanilla extract is a Solution (chemistry), solution made by maceration (food), macerating and percolation, percolating vanilla, vanilla pods in a solution of ethanol and water. It is considered an essential ingredient in many Western desserts, especially baked goods like cakes, cookies, brownies, and cupcakes, as well as custards, ice creams, and puddings. Although its primary Flavoring, flavor compound is vanillin, pure vanilla extract contains several hundred additional flavor compounds, which are responsible for its complex, deep flavor. By contrast, artificial vanilla flavor is solely made up of artificially-derived vanillin, which is frequently made from a by-product of the wood pulp industry. Because of the way that vanilla extract is made (i.e. by macerating naturally brown vanilla beans in alcohol), there is no possible way for it to be colorless or clear. Therefore, any clear vanilla flavoring is artificial. Vanilla extract is the most common form of vanilla used today. M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee
Coffee is a drink prepared from roasted coffee beans. Darkly colored, bitter, and slightly acidic, coffee has a stimulant, stimulating effect on humans, primarily due to its caffeine content. It is the most popular hot drink in the world. Seeds of the ''Coffea'' plant's fruits are separated to produce unroasted green coffee beans. The beans are Coffee roasting, roasted and then ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. It is usually served hot, although chilled or iced coffee is common. Coffee can be prepared and presented in a variety of ways (e.g., espresso, French press, caffè latte, or already-brewed canned coffee). Sugar, sugar substitutes, milk, and cream are often used to mask the bitter taste or enhance the flavor. Though coffee is now a global commodity, it has a History of coffee, long history tied closely to food traditions around the Red Sea. The earliest credible evidence of coffee d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
