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Sautéed Mushrooms
Sautéed mushrooms ( French: ''Champignons sautés au beurre'') is a flavorful dish prepared by sautéing edible mushrooms. It is served as a side dish, used as an ingredient in dishes such as coq au vin and beef bourguignon, in foods such as duxelles, as a topping for steaks and toast, and also as a garnish. Overview Sautéed mushrooms is a common dish prepared by the sautéing of sliced or whole edible mushrooms. Butter is typically used when sautéing the dish, and margarine and cooking oils such as olive oil and canola oil are also used. Clarified butter can be used, as can a mixture of oil and butter. The dish is typically cooked over a high heat until the mushrooms are browned, with the oil or butter being very hot in a pan before the mushrooms are added. Overcooking may create an inferior dish by causing the mushrooms to lose moisture and becoming shriveled. During the cooking process, the dish can be deglazed with the use of wine, and wine can be used as an ingredient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Agaricus Bisporus
''Agaricus bisporus'' is an edible basidiomycete mushroom native to grasslands in Eurasia and North America. It has two color states while immature – white and brown – both of which have various names, with additional names for the mature state. ''A. bisporus'' is cultivated in more than seventy countries and is one of the most commonly and widely consumed mushrooms in the world. Names When immature and , this mushroom may be known as: * common mushroom * white mushroom * button mushroom * cultivated mushroom * table mushroom * champignon ( French for mushroom) When immature and , it may be known variously as: * Swiss brown mushroom * Roman brown mushroom * Italian brown mushroom * cremini/crimini mushroom * chestnut mushroom (not to be confused with '' Pholiota adiposa'') * baby bella When marketed in its mature state, the mushroom is brown with a cap measuring . This form is commonly sold under the names portobello, portabella, or portobella; the etymology is dispute ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toast (food)
Toast is sliced bread that has been browned by radiant heat. The browning is the result of a Maillard reaction altering the flavor of the bread and making it firmer. The firm surface is easier to spread toppings on and the warmth can help butter reach its melting point. Toasting is a common method of making stale bread more palatable. Bread is toasted using a toaster or a toaster oven. Toast may contain carcinogens (acrylamide) caused by the browning process. Butter or margarine, and sweet toppings, such as jam or jelly, are commonly spread on toast. Regionally, savory spreads, such as peanut butter or yeast extract, may also be popular. Toast may accompany savory dishes such as soups or stews, or it can be topped with ingredients like eggs or baked beans to make a light meal. Toast is a common breakfast food. A sandwich may also use toasted bread. Etymology and history The word ''toast'' comes from the Latin ''torrere'' 'to burn'. One of the first references to toast in print ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
BBC Food
BBC Food is a division of the BBC which controls a recipe website part of BBC Online, an online streaming channel, and a former international commercial television channel focusing on food. Website BBC Food is the public service website which publishes recipes from BBC programmes. The BBC Food website has been running since 2000 and is part of BBC Learning. Most of the site's recipes are featured on television programmes, but the site also commissions original recipes to accompany public service campaigns to teach and encourage the public to cook. BBC Food publishes recipes that will be of use to the broadest possible audience, and refrains from publishing recipes that clearly require restaurant kitchen equipment or the skills of a professional chef. BBC Food is not related to the monthly magazine and media brand ''BBC Good Food'', which was acquired by Immediate Media Company in 2018. Television channel BBC Food was also the name of the BBC's international commercial t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
LNP (newspaper)
''LNP'' is a daily newspaper headquartered in Lancaster, Pennsylvania. The newspaper is published by the LNP Media Group, a division of the family-owned Steinman Enterprises. First published under its present name on October 14, 2014, ''LNP'' traces its roots to one of the oldest newspapers in the U.S., ''The Lancaster Journal'', which dates back to 1794. The newspaper's broadsheet print edition is published in the morning, seven days per week. The paper's online counterpart is LancasterOnline.com. The online edition of the newspaper is currently blocked to European visitors as a response by LancasterOnline.com to the 2018 EEA data privacy regulations popularly known as GDPR. ''LNP'' is the third-largest daily circulation print newspaper in the state of Pennsylvania, as of December 2016. History In 2009, Lancaster's two daily newspapers, the morning ''Intelligencer Journal'' and the evening ''Lancaster New Era'', which were both published by Lancaster Newspapers (present-day LNP ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
James Beard
James Andrews Beard (May 5, 1903 – January 23, 1985) was an American chef, cookbook author, teacher and television personality. He pioneered television cooking shows, taught at The James Beard Cooking School in New York City and Seaside, Oregon, and lectured widely. He emphasized American cooking, prepared with fresh, wholesome, American ingredients, to a country just becoming aware of its own culinary heritage. Beard taught and mentored generations of professional chefs and food enthusiasts. He published more than twenty books, and his memory is honored by his foundation's annual James Beard Awards. Early life and education Family James Andrews Beard was born in Portland, Oregon, on May 5, 1903, to Elizabeth and John Beard. His British-born mother operated the Gladstone Hotel, and his father worked at the city's customs house. The family vacationed on the Pacific coast in Gearhart, Oregon, where Beard was exposed to Pacific Northwest cuisine. Common ingredients of thi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Betty Crocker
Betty Crocker is a brand and fictional character used in advertising campaigns for food and recipes. The character was originally created by the Washburn-Crosby Company in 1921 following a contest in the '' Saturday Evening Post''. In 1954, General Mills introduced the red spoon logo with her signature, placing it on Gold Medal flour, Bisquick, and cake-mix packages. A portrait of Betty Crocker, first commissioned in 1936 and revised several times since, appears on printed advertisements and product packaging. The character was developed in 1920 as a way to give a personalized response to consumer product questions. The name Betty was selected because it was viewed as a cheery, all-American name. It was paired with the last name Crocker, in honor of William Crocker, a Washburn Crosby Company director. The character's image has been updated seven times since her creation, reflecting changes in fashions and hairstyles. Described as an American cultural icon, the image of Be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Good Housekeeping
''Good Housekeeping'' is an American women's magazine featuring articles about women's interests, product testing by The Good Housekeeping Institute, recipes, diet, and health, as well as literary articles. It is well known for the "Good Housekeeping Seal", a limited warranty program that is popularly known as the "Good Housekeeping Seal of Approval". ''Good Housekeeping'' was founded in 1885 by American publisher and poet Clark W. Bryan. By the time of its acquisition by the Hearst Corporation in 1911, the magazine had grown to a circulation of 300,000 subscribers. By the early 1960s, it had over 5 million subscribers and was one of the world's most popular women's magazines. History and profile On May 2, 1885, Clark W. Bryan founded ''Good Housekeeping'' in Holyoke, Massachusetts as a fortnightly magazine. The magazine became a monthly publication in 1891. The magazine achieved a circulation of 300,000 by 1911, at which time it was bought by the Hearst Corporation. It to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Mushroom Dishes
This is a list of notable mushroom dishes and foods, comprising foodstuffs prepared using mushrooms as a primary ingredient. Edible mushrooms have variety of benefits when consumed. They have essential nutrients we need for a healthy life, including protein (nutrient), protein, vitamins B vitamins, B, vitamin C, C and vitamin D, D, and selenium, which helps prevent cancer. They are a good source of iron, copper, riboflavin, niacin and contain dietary fiber. One Agaricus bisporus, portobello mushroom can contain more potassium than a banana. In many cultures, mushroom hunting, mushroom picking is an important tradition and can be a substantial source of income. In the Pacific Northwest of the United States, it is estimated that, in some situations, the value of the yearly mushroom harvest in a forest can equal the value of lumber it can produce. According to the “Menus of Change” initiative of The Culinary Institute of America and the Harvard School of Public Health Department ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffed Mushrooms
Stuffed mushrooms is a dish prepared using edible mushrooms as its primary ingredient. Many fillings can be used, and the dish is typically baked or broiled. It can be served hot or at room temperature, and is sometimes served cold. The dish can have a meaty texture, and serves as an hors d'oeuvre, side dish, or snack. Overview Edible mushrooms are the main ingredient in stuffed mushrooms. Preparation typically involves washing the mushrooms and removing the stems, after which the caps are turned over and stuffed with various fillings. The removed stems can be chopped and used as in ingredient in the filling. Filling ingredients used are diverse, and can include bread crumbs, spinach, tomato, cheese, onion, garlic, herbs such as basil, chives, tarragon and parsley, meats such as sausage and pork, egg, spices, salt and pepper. The filling can be sautéed prior to being placed in the mushroom caps. The dish can be drizzled with olive oil prior to cooking. The dish can have a meat-lik ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Tenderloin
A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, filé mignon in Brazil, and fillet in the United Kingdom and South Africa, is cut from the loin of beef. Description As with all quadrupeds, the tenderloin refers to the psoas major muscle ventral to the transverse processes of the lumbar vertebrae, near the kidneys. The tenderloin is an oblong shape spanning two primal cuts: the short loin (called the sirloin in Commonwealth countries) and the sirloin (called the rump in Commonwealth countries). The tenderloin sits beneath the ribs, next to the backbone. It has two ends: the butt and the "tail". The smaller, pointed end—the "tail"—starts a little past the ribs, growing in thickness until it ends in the "sirloin" primal cut, which is closer to the butt of the cow. This muscle does very little work, so it is the tenderest part of the beef. Processing and preparation Whole tenderloins are sold as either "unpeeled" (meaning the fat and s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duxelles
Duxelles () is a finely chopped (minced) mixture of mushrooms or mushroom stems, onions or shallots, herbs such as thyme or parsley, and black pepper, sautéed in butter and reduced to a paste. Cream is sometimes used as well, and some recipes add a dash of madeira or sherry. It is a basic preparation used in stuffings and sauces (notably, Beef Wellington) or as a garnish. Duxelles can also be filled into a pocket of raw pastry and baked as a savory tart. Duxelles is made with any cultivated or wild mushroom, depending on the recipe. Duxelles made with wild porcini mushrooms will have a much stronger flavor than those made with white or brown mushrooms. Duxelles is said to have been created by the 17th-century French chef François Pierre La Varenne (1615–1678) and to have been named after his employer, Nicolas Chalon du Blé, marquis d'Uxelles, maréchal de France. Many classical cookbooks define duxelles as dehydrated fungi, used as stuffings and pastry fillings. Accord ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glutamate Flavoring
Glutamate flavoring is the generic name for flavor-enhancing compounds based on glutamic acid and its salts (glutamates). These compounds provide an umami (savory) taste to food. Glutamic acid and glutamates are natural constituents of many fermented or aged foods, including soy sauce, fermented bean paste, and cheese. They can also be found in hydrolyzed proteins such as yeast extract. The sodium salt of glutamic acid, monosodium glutamate (MSG), is manufactured on a large scale and widely used in the food industry. Glutamic acid versus glutamates When glutamic acid or any of its salts are dissolved in water, they form a solution of separate negative ions, called glutamates, and positive ions like or . The result is actually a chemical equilibrium among several ionized forms, including zwitterions, that depends on the pH (acidity) of the solution. Within the common pH range of foods, the prevailing ion can be described as −OOC-C()-()2-COO−, which has an electric c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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