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Smoked Egg
Smoked egg is a food that involves the smoking of eggs and fish eggs.Marine and Freshwater Products Handbook p. 183. Smoked eggs can be prepared with s that are then smoked, or by smoking uncooked eggs in their shells. Additionally, smoked egg has been defined as a type of of hard boiled eggs that are shelled, and then smoked. Smoked caviar Some |
Egg (food)
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especially chickens. Eggs of other birds, including ostriches and other ratites, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Bird and reptile eggs consist of a protective eggshell, albumen ( egg white), and vitellus ( egg yolk), contained within various thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture formerly categorized eggs as ''Meats'' within the Food Guide Pyramid (now MyPlate). Despite the nutritional value of eggs, there are some potential health issues ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pâté
''Pâté'' ( , , ) is a paste, pie or loaf filled with a forcemeat. Common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). It is often served on or with bread or crackers. Pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling. History Pâté is believed to have originated in medieval France. The word pâté derives from the Old French word patete, which referred to any sort of paste. It was used to refer to the filling of any sort of pastry. Pâté is believed to have developed as a means of preserving the meat of game that could not be kept fresh. In the 16th century, it became popular with French royalty, and in the 17th century, the first recorded pâtés appeared. The first pâtés were made from a mixture of beef and chicken with various spices. By the 19th century, pâté was a staple in French cuisine. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vietnamese Cuisine
Vietnamese cuisine encompasses the foods and beverages of Vietnam. Meals feature a combination of five fundamental tastes ( vi, ngũ vị, links=no, label=none): sweet, salty, bitter, sour, and spicy. The distinctive nature of each dish reflects one or more elements (nutrients, colors, et cetera), which are also based around a five-pronged philosophy. Vietnamese recipes use ingredients like lemongrass, ginger, mint, Vietnamese mint, long coriander, Saigon cinnamon, bird's eye chili, lime, and Thai basil leaves. Traditional Vietnamese cooking has often been characterised as using fresh ingredients, not using much dairy nor oil, having interesting textures, and making use of herbs and vegetables. The cuisine is also low in sugar and is almost always naturally gluten-free, as many of the dishes are rice-based instead of wheat-based, made with rice noodles, papers and flour. Vietnamese cuisine is strongly influenced not only by the cuisines of neighboring China, Cambodia and Lao ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinese Cuisine
Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia and beyond, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, chili oil, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide. The preferences for seasoning and cooking techniques of Chinese provinces depend on differences in historical background and ethnic groups. Geographic features including mountains, rivers, forests, and deserts also have a strong effect on the local available ingredients, considering that the climate of China varies from tropical in the south to subarctic in the northeast. Imperial royal and noble preference also plays a role in the change of Chinese cuisine. Because of imperial expansion and trading, i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Oprah Magazine
''O, The Oprah Magazine'', also known simply as ''O'', is an American monthly magazine founded by talk show host Oprah Winfrey and Hearst Communications. Overview It was first published on April 19, 2000. , its average paid circulation was over 2.7 million copies, two thirds by subscription. A South African edition was first published in April 2002; according to the South African Advertising Research Foundation, its average readership was over 300,000. The editor of the South African edition is Samantha Page. While the sales of most magazines published in the U.S. declined in 2009, ''O Magazine'' increased its newsstand sales by 5.8 percent to 662,304 copies during the second half of the year. ''O'''s newsstand sales fell 15.8% during the first half of 2010, while its subscription circulation increased, [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Purée
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus. The term is of French origin, where it meant in Old French (13th century) ''purified'' or ''refined''. Purées overlap with other dishes with similar consistency, such as thick soups, creams (''crèmes'') and gravies—although these terms often imply more complex recipes and cooking processes. ''Coulis'' (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term "paste" is often used for purées intended to be used as an ingredient, rather than eaten. Purées can be made in a blender, or with special implements such as a potat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foam (culinary)
In cuisine, foam is a gelling or stabilizing agent in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream, meringue and mousse. In these cases, the incorporation of air or another gas creates a lighter texture and a different mouthfeel. Foams add flavor without significant substance, and thus allow cooks to integrate new flavors without changing the physical composition of a dish. More recently, foams have become a part of molecular gastronomy technique. In these cases, natural flavors (such as fruit juices, infusions of aromatic herbs, etc.) are mixed with a neutrally-flavored gelling or stabilizing agent such as agar or lecithin, and either whipped with a hand-held immersion blender or extruded through a whipped cream canister equipped with nitrous oxide cartridges. Some famous food-foams are foamed espresso, foamed mushroom, foamed beet and foamed coconut. An espuma or thermo whip is commonly used to make these foa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad Niçoise
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad. Salads may be served at any point during a meal: *Appetizer salads — light, smaller-portion salads served as the first course of the meal *Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw *Main course ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gilles Pudlowski
Gilles Pudlowski (born 15 November 1950 in Metz, Moselle) is a French journalist, writer, literary and gastronomic critic of Polish descent. He writes the blog les Pieds dans le Plat', writes for ''Saveurs'', ''Cuisine et Vins de France'' and ''Les Dernières Nouvelles d'Alsace''. He is also the author of the Pudlo guides. Biography Gilles Pudlowski was born in Metz, Moselle to a family of polish immigrants. His grandfather, Józef Pudłowski, was a laborer at Solvay and voted for Polish United Workers' Party. His parents were both born in Poland, his father in Łódź and his mother in Zamość. At the age of nine, in 1959, Gilles began to actively practice Judaism. The day after May 68 Gilles joined New Socialist Party. After graduating from the Institut d'études politiques de Paris and a history degree, he made his debut at ''Le Quotidien de Paris'' founded by before joining ''Les Nouvelles littéraires''. Jean-François Kahn, who took up the latter magazine, entrusted h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dip (food)
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce. Dips are commonly used for finger foods, appetizers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thicker than spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over of white carpet". Dips in various forms are eaten all over the world and people have been using sauces for dipping for thousands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinaigrette
Vinaigrette ( , ) is made by mixture, mixing an oil with a mild acid such as vinegar or lemon juice (citric acid). The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phase (matter), phases. Name is the diminutive form of the French language, French word ("vinegar"). It was commonly known as "French dressing" in the 19th century. Preparation In general, vinaigrette consists of 3 parts of oil to 1 part of vinegar whisked into an emulsion. Salt and pepper are often added. Herbs and shallots, too, are often added, especially when it is used for cooked vegetables or grains. Sometimes Mustard (condiment), mustard is used ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Salad
Egg salad is a dish made primarily of chopped hard-boiled or scrambled eggs, mustard, and mayonnaise, often including other ingredients such as celery. It is made mixed with seasonings in the form of herbs, spices and other ingredients, bound with mayonnaise. It is similar to chicken salad, ham salad, macaroni salad, tuna salad, lobster salad, and crab salad. A typical egg salad is made of chopped hard-boiled eggs, mayonnaise, mustard, minced celery and onion, salt, black pepper and paprika. A common use is as a filling for egg sandwiches. It is also often used as Toppingfor a green salad. History One of the earliest known printed recipes for egg salad sandwiches was published in the 1896 edition of ''The Boston Cooking-School Cook Book'' written by Fannie Farmer. Variations Egg salad can be made creatively with any number of other cold foods added. Bacon, bell pepper, capers, cheese, cucumber, onions, lettuce, pickle relish, pickles, and ketchup are common additional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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