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Quenelle
__NOTOC__ A quenelle () is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked. The usual preparation is by poaching. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are more commonly served sauced as a dish in their own right. Similar items are found in many cuisines. By extension, a quenelle may also be another food made into a similar shape, such as ice cream, sorbet, or mashed potato quenelles. Etymology The word quenelle is attested from 1750. The commonly accepted etymology is that it derives from the German ''Knödel'' (noodle or dumpling).; ''Petit Robert'', 1972; Oxford English Dictionary, Draft Revision, Dec. 2007; the old ''Larousse Gastronomique'', however, reports that some writers trace it to an Old English word ''knyll'', while Dietrich Behrens in'' Über deutsches Sprachgut im Französischen'', ''Giessener Beiträge zur romanischen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quenelle De Brochet Sauce Nantua
__NOTOC__ A quenelle () is a mixture of creamed fish or meat, sometimes combined with breadcrumbs, with a light egg binding, formed into an egg-like shape, and then cooked. The usual preparation is by poaching. Formerly, quenelles were often used as a garnish in haute cuisine. Today, they are more commonly served sauced as a dish in their own right. Similar items are found in many cuisines. By extension, a quenelle may also be another food made into a similar shape, such as ice cream, sorbet, or mashed potato quenelles. Etymology The word quenelle is attested from 1750. The commonly accepted etymology is that it derives from the German ''Knödel'' (noodle or dumpling).; ''Petit Robert'', 1972; Oxford English Dictionary, Draft Revision, Dec. 2007; the old ''Larousse Gastronomique'', however, reports that some writers trace it to an Old English word ''knyll'', while Dietrich Behrens in'' Über deutsches Sprachgut im Französischen'', ''Giessener Beiträge zur romanischen Ph ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lyonnaise Cuisine
Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of LyonKindersley, Dorling (2011)''Ultimate Food Journeys: The World's Best Dishes and Where to Eat Them'' Penguin. p. 49. and historical Lyonnais culinary traditions. In the 16th century, Catherine de Medici brought cooks from Florence to her court and they prepared dishes from agricultural products from many regions of France. This was revolutionary, as it combined the fresh, diverse and indigenous nature of regional produce with the know-how of Florentine cooks. The result was that regional specialities were elevated in status among royalty and nobility. Lyonnaise cuisine became a crossroads of many regional culinary traditions. A surprising variety of ingredients from many nearby places emerged: summer vegetables from farms in Bresse and Charolais, game from the Dombes, lake fish from Savoy, spring fruits and vegetables from Drôme and Ardèche, and wines from Beaujo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pike (fish)
''Esox'' is a genus of freshwater fish commonly known as pike or pickerel. It is the type genus of the family Esocidae. The type species of the genus is ''Esox lucius'', the northern pike. ''Esox'' has been present in Laurentia (which later became North America) and Eurasia since the Paleocene. Modern large pike species are native to the Palearctic and Nearctic realms, ranging across Northern America and from Western Europe to Siberia in North Asia. Pikes have the elongated, torpedo-like shape typical of predatory fishes, with sharply pointed heads and sharp teeth. Their coloration is typically grey-green with a mottled or spotted appearance with stripes along their backs, providing camouflage among underwater weeds, and each individual pike marking patterns are unique like fingerprints. Pikes can grow to a maximum recorded length of , reaching a maximum recorded weight of . Etymology The generic name ''Esox'' (pike fish) derives from the Greek ἴσοξ (''ee-soks'', a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fishball
Fish balls are rounded meat balls made from fish paste which are then boiled or deep fried. Similar in composition to fishcake, fish balls are often made from fish mince or surimi, salt, and a culinary Binder (material), binder such as tapioca flour, corn, or potato starch. Fish balls are popular in East and Southeast Asia, where they are eaten as a snack or added to soups or hotpot dishes. They are usually attributed to Chinese cuisine and the fish ball industry is largely operated by people of Chinese descent. European versions tend to be less processed, sometimes using milk or potatoes for binding. Nordic countries also have their own variation. Production There are two variants of fish balls, each differing in its textures, production method, and primary regions of production: Asia While the ingredients and methods are similar between countries, differences can be noted in terms of elasticity, colour, and flavour. Fish balls in Hong Kong and the Philippines can be mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce Nantua
Nantua sauce (French: ''Sauce Nantua'') is a classical French sauce consisting of: *a Béchamel sauce base *cream * crayfish butter *crayfish tails It is named for the city of Nantua, which is known for its crayfish, and the term ''à la Nantua'' is used in classical French cuisine for dishes containing crayfish. Sauce Nantua is the classic accompaniment to '' quenelles de brochet'' (pike dumplings), making ''quenelles Nantua''.Shirley King, translator, ''Pampille's Table: Recipes and Writings from the French Countryside from Marthe Daudet's ''Les Bons Plats de France'' 934 Year 934 ( CMXXXIV) was a common year starting on Wednesday (link will display the full calendar) of the Julian calendar. Events By place Byzantine Empire * Spring and Summer – The Hungarians make an alliance with the Pecheneg ...', 1996, , p. 153 References French sauces Cuisine of Auvergne-Rhône-Alpes Crayfish dishes Cuisine of Lyon {{condiment-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the first and foundational historical dictionary of the English language, published by Oxford University Press (OUP). It traces the historical development of the English language, providing a comprehensive resource to scholars and academic researchers, as well as describing usage in its many variations throughout the world. Work began on the dictionary in 1857, but it was only in 1884 that it began to be published in unbound fascicles as work continued on the project, under the name of ''A New English Dictionary on Historical Principles; Founded Mainly on the Materials Collected by The Philological Society''. In 1895, the title ''The Oxford English Dictionary'' was first used unofficially on the covers of the series, and in 1928 the full dictionary was republished in 10 bound volumes. In 1933, the title ''The Oxford English Dictionary'' fully replaced the former name in all occurrences in its reprinting as 12 volumes with a one-v ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gefilte Fish
Gefilte fish (; from yi, געפֿילטע פֿיש, lit. "stuffed fish") is a dish made from a poached mixture of ground deboned fish, such as carp, whitefish, or pike. It is traditionally served as an appetizer by Ashkenazi Jewish households. Popular on Shabbat and Jewish holidays such as Passover, it may be consumed throughout the year. It is typically garnished with a carrot on top. Historically, gefilte fish was a stuffed whole fish consisting of minced-fish forcemeat stuffed inside the intact fish skin. By the 16th century, cooks had started omitting the labor-intensive stuffing step, and the seasoned fish was most commonly formed into patties similar to ''quenelles'' or fish balls. In an article "Gefilte Fish in America", Tamara Man Tweel writes: "Born in Europe out of religious obligation, poverty, and ingenuity, gefilte fish survived in America due to bottling technology, innovative advertising, and an American Jewish desire to experience faith through the large inte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Forcemeat
Forcemeat (derived from the French ''farcir'', "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a ''gratin''. Meats commonly used include pork, fish ( pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is preferred as a fat, as it has a somewhat neutral flavor.The Culinary Institute of America, 299. History Forcemeats are an ancient food and are included in ''Apicius'', a collection of Roman cookery recipes usually thought to have been compiled in the late 4th or early 5th century AD. Types ;Straight: Produced by progressively grinding equal parts pork and pork fat with a third ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamis
A tamis (pronounced "tammy", also known as a drum sieve, or chalni in Indian cooking) is a kitchen utensil, shaped somewhat like a snare drum, that acts as a strainer, grater, or food mill. A tamis has a cylindrical edge, made of metal or wood, that supports a disc of fine metal, nylon, or horsehair mesh. To use one, the cook places the tamis above a bowl and adds the ingredient to be strained in the centre of the mesh. The food is then pushed through using a scraper or pestle. Tamises have been in use since the Middle Ages. Because the tamis' mesh is flat, downward pressure can be applied with little effort simply by scraping with a horizontal motion. A tamis should be used with the inner hoop , first because it holds more, and second so that the bowl below will rest on the hoop rather than the mesh. Tamises sift and grate ingredients finer than any other utensil, and the texture of the strained material is evenly consistent. Tamises range in size from and the mesh is avai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Sauce
White is the lightest color and is achromatic (having no hue). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully reflect and scatter all the visible wavelengths of light. White on television and computer screens is created by a mixture of red, blue, and green light. The color white can be given with white pigments, especially titanium dioxide. In ancient Egypt and ancient Rome, priestesses wore white as a symbol of purity, and Romans wore white togas as symbols of citizenship. In the Middle Ages and Renaissance a white unicorn symbolized chastity, and a white lamb sacrifice and purity. It was the royal color of the kings of France, and of the monarchist movement that opposed the Bolsheviks during the Russian Civil War (1917–1922). Greek and Roman temples were faced with white marble, and beginning in the 18th century, with the advent of neoclassical architecture, white became the most common color of new churches ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roux
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker) or brown. Butter, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. Uses The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. In Cajun cuisine, roux is made with lard, oil, or meat, poultry, or bacon drippings instead of butter. It is often cooked to a medium or dark brown color, which lends much richness of flavor, but makes it th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a dis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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