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Pancetta
Pancetta () is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas. (in Italian). Uses For cooking, it is often cut into cubes (''cubetti di pancetta''). In Italy, pancetta is commonly served as a sliced meat, sliced thin and eaten raw. It can also be used in carbonara pasta (although guanciale is generally regarded as more traditional). republication of ''La Buona Vera Cucina Italiana'', 1966. Types The two basic types of pancetta are the ''arrotolata'' (rolled) and ''stesa'' (flat). The ''arrotolata'', salted, is mainly cut in thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the ''stesa'' is often used chopped as an ingredient in many recipes, or cut in thick strips, that are usually eaten grilled. There is also a version of ''arrotolata'', to which capicola is added in the center of the roll (''pancetta coppata''). The rolled type is typical of northern Ital ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancetta
Pancetta () is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups and pastas. (in Italian). Uses For cooking, it is often cut into cubes (''cubetti di pancetta''). In Italy, pancetta is commonly served as a sliced meat, sliced thin and eaten raw. It can also be used in carbonara pasta (although guanciale is generally regarded as more traditional). republication of ''La Buona Vera Cucina Italiana'', 1966. Types The two basic types of pancetta are the ''arrotolata'' (rolled) and ''stesa'' (flat). The ''arrotolata'', salted, is mainly cut in thin slices and eaten raw as part of antipasti or simply as a component of a sandwich; the ''stesa'' is often used chopped as an ingredient in many recipes, or cut in thick strips, that are usually eaten grilled. There is also a version of ''arrotolata'', to which capicola is added in the center of the roll (''pancetta coppata''). The rolled type is typical of northern Ital ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guanciale
Guanciale () is an Italian cured meat product prepared from pork jowl or cheeks. Its name is derived from ''guancia'', the Italian word for 'cheek'. Production Pork cheek is rubbed with salt and spices (typically ground black or red pepper, thyme or fennel, and sometimes garlic) and cured for three weeks or until it loses approximately 30% of its original weight. Its flavour is stronger than other pork products, such as pancetta, and its texture is more delicate. Upon cooking, the fat typically melts away. In cuisine Guanciale may be cut and eaten directly in small portions, but is often used as an ingredient in pasta dishes such as ''spaghetti alla carbonara'' and sauces like '' sugo all'amatriciana''. republication of ''La Buona Vera Cucina Italiana'', 1966. It is a specialty of central Italy, particularly Umbria and Lazio. Pancetta Pancetta () is a salt-cured pork belly meat product in a category known as salume. In Italy, it is often used to add depth to soups an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacon
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (BLT)), or as a flavouring or accent (as in bacon bits in a salad). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic ''*bakkon'', meaning "back meat". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian bacons such as "soy bacon" also exist. Curing and smoking Before t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Belly
Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian cuisine, pork belly is prepared as ''choucroute garnie''. China In Chinese cuisine, pork belly () is most often prepared by dicing and slowly braising with skin on, marination, or being cooked in its entirety. Pork belly is used to make red braised pork belly () and '' Dongpo pork'' () in China ( sweet and sour pork is made with pork fillet). Latin American and Caribbean In Dominican, Colombian, Venezuelan, and Puerto Rican cuisine, pork belly strips are fried and served as part of '' bandeja paisa'' ''surtido'' ('' chicharrón''). In Venezuela, it is known as , not to be confused with (pork skins) (although the ''arepa'' uses fried pork belly instead of skins). Local tradition uses tocineta as one of the fillings of traditiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salumi
Salumi (singular salume) are Italian meat products typical of an antipasto, predominantly made from pork and cured. Salumi also include bresaola, which is made from beef, and some cooked products, such as mortadella and prosciutto cotto. The word ''salumi'', "salted meat," derives from Latin ''sal'', "salt".OED sv. salumeria, ''n.'' Examples of salumi include: * (Italian: ''Prosciutto crudo'') ** ** ** ** ** / * * * * * * * * * * * * ** ** , traditionally produced in Felino and other cities in the Parma Parma (; egl, Pärma, ) is a city in the northern Italian region of Emilia-Romagna known for its architecture, Giuseppe Verdi, music, art, prosciutto (ham), Parmigiano-Reggiano, cheese and surrounding countryside. With a population of 198,292 ... province, qualifies for Prodotto agroalimentare tradizionale ** ** ** See also * * * * References External links Lunch meat Italian cuisine Pork Dried meat Sausages {{it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Juniper
Junipers are coniferous trees and shrubs in the genus ''Juniperus'' () of the cypress family Cupressaceae. Depending on the taxonomy, between 50 and 67 species of junipers are widely distributed throughout the Northern Hemisphere, from the Arctic, south to tropical Africa, throughout parts of West Asia, western, Central Asia, central and South Asia, southern Asia, east to eastern Tibet in the Old World, and in the mountains of Central America. The highest-known juniper forest occurs at an altitude of in southeastern Tibet and the northern Himalayas, creating one of the highest tree lines on earth. Description Junipers vary in size and shape from tall trees, tall, to columnar or low-spreading shrubs with long, trailing branches. They are evergreen with needle-like and/or scale-like leaves. They can be either monoecious or dioecious. The female Conifer cone, seed cones are very distinctive, with fleshy, fruit-like coalescing scales which fuse together to form Juniper berry, a&n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rosemary
''Salvia rosmarinus'' (), commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native plant, native to the Mediterranean Region, Mediterranean region. Until 2017, it was known by the scientific name ''Rosmarinus officinalis'' (), now a Synonym (taxonomy), synonym. It is a member of the sage family Lamiaceae, which includes many other medicinal and culinary herbs. The name "rosemary" derives from Latin ("dew of the sea"). Rosemary has a fibrous root system. Description Rosemary is an aromatic evergreen shrub with leaves similar to Tsuga, hemlock needles. It is native to the Mediterranean and Asia, but is reasonably hardy in cool climates. Special cultivars like 'Arp' can withstand winter temperatures down to about . It can withstand droughts, surviving a severe lack of water for lengthy periods. In some parts of the world, it is considered a potentially invasive species. The seeds are often difficult to s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enzyme Catalysis
Enzyme catalysis is the increase in the rate of a process by a biological molecule, an "enzyme". Most enzymes are proteins, and most such processes are chemical reactions. Within the enzyme, generally catalysis occurs at a localized site, called the active site. Most enzymes are made predominantly of proteins, either a single protein chain or many such chains in a multi-subunit complex. Enzymes often also incorporate non-protein components, such as metal ions or specialized organic molecules known as cofactor (e.g. adenosine triphosphate). Many cofactors are vitamins, and their role as vitamins is directly linked to their use in the catalysis of biological process within metabolism. Catalysis of biochemical reactions in the cell is vital since many but not all metabolically essential reactions have very low rates when uncatalysed. One driver of protein evolution is the optimization of such catalytic activities, although only the most crucial enzymes operate near catalytic e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smoking (cooking)
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat, fish, and ''lapsang souchong'' tea are often smoked. In Europe, alder is the traditional smoking wood, but oak is more often used now, and beech to a lesser extent. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, and plum, are commonly used for smoking. Other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, heated at the base of a wok. Some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley malt used to make Scotch whisky and some beers. In New Zealand, sawdust from the native manuka (tea tree) is commonly used for hot smoking fish. In Iceland, dried sheep dung is used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Activity
Water activity (''aw'') is the partial vapor pressure of water in a solution divided by the standard state partial vapor pressure of water. In the field of food science, the standard state is most often defined as pure water at the same temperature. Using this particular definition, pure distilled water has a water activity of exactly one. Water activity is the thermodynamic activity of water as solvent and the relative humidity of the surrounding air after equilibration. As temperature increases, ''aw'' typically increases, except in some products with crystalline salt or sugar. Water migrates from areas of high ''aw'' to areas of low ''aw''. For example, if honey (''aw'' ≈ 0.6) is exposed to humid air (''aw'' ≈ 0.7), the honey absorbs water from the air. If salami (''aw'' ≈ 0.87) is exposed to dry air (''aw'' ≈ 0.5), the salami dries out, which could preserve it or spoil it. Lower ''aw'' substances tend to support fewer microorganisms since these get desiccated by th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Drying
Food drying is a method of food preservation in which food is dried (dehydrated or desiccated). Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water. Dehydration has been used widely for this purpose since ancient times; the earliest known practice is 12,000 B.C. by inhabitants of the modern Middle East and Asia regions."Historical Origins of Food Preservation". Accessed June 2011. Water is traditionally removed through by using methods such as air drying, sun drying, smoking or wind drying, although today electric |
