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Supreme (cookery)
The term supreme (also spelled suprême) used in cooking and culinary arts refers to the best part of the food. For poultry, game and fish dishes, supreme denotes a fillet. Chicken In professional cookery, the term "chicken supreme" (french: suprême de volaille) is used to describe a boneless, skin-on breast of chicken. If the humerus bone of the wing remains attached, the cut is called "chicken cutlet" (french: côtelette de volaille, label=none). The same cut is used for duck (french: suprême de canard, label=none), and other birds. Chicken supremes can be prepared in many ways. For example, supremes ''à la Maréchale'' are treated ''à l'anglaise'' ("English-style"), i.e. coated with eggs and breadcrumbs, and sautéed. A supreme can be minced resulting in such dishes as '' suprême de volaille Pojarski''. There are also various versions with stuffing. A popular variety is ''suprême de volaille à la Kiev'', commonly known as chicken Kiev, for which chicken supremes are st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pozharsky Cutlet
A Pozharsky cutlet (russian: пожарская котлета, ', plural: , '; also spelled ''Pojarski'') is a breaded ground chicken or veal patty that is typical of Russian cuisine.Павел Сюткин, Ольга Сюткина. ''Непридуманная история русской кухни''Котлетная история Moscow: Астрель, 2015 (in Russian). .Н. А. Лопатина. История пожарских котлет. Тверь: ТО "Книжный клуб", 2014 (in Russian). Jeremy MacVeigh. ''International Cuisine''. Cengage Learning, 2008. pp218''Книга о вкусной и здоровой пище''. Moscow: Пищепромиздат (Food Industry publishing house), 1952, с. 191 (in Russian) nglish translation: ''Book of Tasty and Healthy Food: Iconic Cookbook of the Soviet Union''. Pozharskie croquettes. SkyPeak Publishing, 2012. /ref>Auguste Escoffier. ''A guide to modern cookery''. London: W. Heinemann, 1907. pp513 The dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cooking Techniques
This is a list of cooking techniques commonly used in cooking and food preparation. Cooking is the art of preparing food for ingestion, commonly with the application of heat. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook. A B C File:Fromagerie gruyères-égouttage-4.jpg, The production of Gruyère cheese at the cheesemaking factory of Gruyères, Canton of Fribourg, Switzerland File:Svadbarski Kupus.jpg, Cooking of Svadbarski Kupus (wedding cabbage) in clay pots, Serbia File:Coddled Egg on hash.jpg, A coddled egg atop hash File:Creaming butter - step 3.JPG, Butter being creamed using electric beaters D ... [...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] |
Sorbet
Sorbet (), also called "water ice", is a frozen dessert made using ice combined with fruit juice, fruit purée, wine, liqueur, honey, etc. Generally sorbets do not contain dairy ingredients, while sherbets do. Etymology The word "sorbet" enters the English language from French, derived from the Italian ''sorbetto'', which in turn came from the Ottoman Turkish or Iranian ''sharbat'', originally referring to a type of beverage. (The word ''sharbat'' is derived from the Arabic verb "shariba", which means "to drink"). Sherbet in Europe still refers to a type of flavored drink, while North American sherbet is similar to sorbet. August Escoffier describes sorbet as "very light and barely-congealed ices, served after the Entrées. They serve in freshening the stomach; preparing it to properly receive the roast. They are appetizers and help to aid digestion."August Escoffier, ''The Escoffier Cook Book'', 1976, , translation of ''Le Guide Culinaire'', 1903, p. 853 ''Oxford Engli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingred ... [...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] |
Suprême Sauce
''Suprême'' sauce is a classic and popular "daughter sauce" of French cuisine. It is made from mother sauce velouté, then thickened with cream. Recipes According the ''Larousse Gastronomique'', a seminal work of French ''haute cuisine'', first published in 1938, ''suprême'' sauce is made from the mother sauce ''velouté'' (white stock thickened with a white roux—in the case of ''suprême'' sauce, chicken stock is usually preferred), reduced with heavy cream or ''crème fraîche'', and then strained through a fine sieve. A light squeeze of lemon juice is commonly added. In many cases, chefs also choose to add finely chopped and lightly sautéed mushrooms to the dish, although this was not specifically mentioned in ''Larousse Gastronomique'' or by Auguste Escoffier, the "Emperor of the World's Kitchens", who was an arbiter of classic French cuisine. It is possible to make a similar sauce to pass for ''sauce suprême'' by taking béchamel sauce (a classic mother sauce made w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Citrus
''Citrus'' is a genus of flowering plant, flowering trees and shrubs in the rue family, Rutaceae. Plants in the genus produce citrus fruits, including important crops such as Orange (fruit), oranges, Lemon, lemons, grapefruits, pomelos, and lime (fruit), limes. The genus ''Citrus'' is native to South Asia, East Asia, Southeast Asia, Melanesia, and Australia (continent), Australia. Various citrus species have been used and domesticated by indigenous cultures in these areas since ancient times. From there its cultivation spread into Micronesia and Polynesia by the Austronesian expansion (c. 3000–1500 BCE); and to the Middle East and the Mediterranean (c. 1200 BCE) via the incense trade route, and onwards to Europe and the Americas. History Citrus plants are native to subtropical and tropical regions of Asia, Island Southeast Asia, Near Oceania, and northeastern Australia. Domestication of citrus species involved much hybridization and introgression, leaving much uncertainty ab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandarin Oranges Canned
Mandarin or The Mandarin may refer to: Language * Mandarin Chinese, branch of Chinese originally spoken in northern parts of the country ** Standard Chinese or Modern Standard Mandarin, the official language of China ** Taiwanese Mandarin, Standard Chinese as spoken in Taiwan * Mandarin (late imperial lingua franca), the spoken standard of the Ming and Qing dynasties of China Biological species * Mandarin orange (''Citrus reticulata''), a sweet, orange-like citrus fruit * Mandarin duck (''Aix galericulata''), a perching duck species found in East Asia * Mandarin dogfish, two species of small shark in the genus ''Cirrhigaleus'' off East Asian coast * Mandarinfish (other), various fishes * Mandarin vole (''Lasiopodomys mandarinus''), a species of vole found in China and the Korean Peninsula * Spotted mandarin (other), various species Arts, entertainment, and media * ''The Miraculous Mandarin'', a one-act pantomime ballet composed by Béla Bartók * Mandarin (char ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Kiev
Chicken Kiev (russian: котлета по-киевски, translit=kotleta po-kiyevski; uk, котлета по-київськи, translit=kotleta po-kyivsky),The common English name for the dish uses the transliteration "Kiev", derived from the Russian "Киев", which became disfavored as a term of reference to the city in English-speaking media after the outbreak of the Russo-Ukrainian War and supplanted by the Ukrainian-derived transliteration "Kyiv". This is analogous to the dish Peking duck, which is derived from "Peking", a similarly-disfavored romanization of Beijing. sometimes known as Chicken Kyiv, is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as ''côtelette de volaille''. Since fillets are often referred to as '' suprêmes'' in professional cookery, the dish is also called ''suprême de volaille ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
