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Telera Cordobesa
In Spain, telera is a typical bread from the area of Córdoba (in Andalusia). Includes ~W130 wheat flour, sourdough, water, salt and yeast. Its peculiar shape, which resembles a ''montera'' (the traditional hat of a '' torero''), is the result of the deep marks (''greña'') that are made, generally two, and diagonally along the piece. Being a candeal bread, it is quite durable, but when it gets hard, it is typically used to make salmorejo from Córdoba. Features The ''telera cordobesa'' belongs to a family of Spanish breads called ''panes candeales'' ('candeal breads', also known as ''pan bregado'' or ''pan sobado''), which have a long tradition in Andalusia, Extremadura and the two Castiles. These breads are made from durum wheat ( ''Triticum turgidum'' var. ''durum'' L.). Origin Traditionally it is said that the name of telera is a contraction of ''tres hileras'' ("three rows"), since it consists of two diagonal ridges that separate the bark into three parts. But the a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plough
A plough or plow ( US; both ) is a farm tool for loosening or turning the soil before sowing seed or planting. Ploughs were traditionally drawn by oxen and horses, but in modern farms are drawn by tractors. A plough may have a wooden, iron or steel frame, with a blade attached to cut and loosen the soil. It has been fundamental to farming for most of history. The earliest ploughs had no wheels; such a plough was known to the Romans as an ''aratrum''. Celtic peoples first came to use wheeled ploughs in the Roman era. The prime purpose of ploughing is to turn over the uppermost soil, bringing fresh nutrients to the surface while burying weeds and crop remains to decay. Trenches cut by the plough are called furrows. In modern use, a ploughed field is normally left to dry and then harrowed before planting. Ploughing and cultivating soil evens the content of the upper layer of soil, where most plant-feeder roots grow. Ploughs were initially powered by humans, but the use of farm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Breads
Bread in Spain has an ancient tradition with various preparations in each region. Wheat is by far the most cultivated cereal, as it withstands the dry climate of the interior of the country. Since time immemorial, bread (''pan'' in Spanish)''Pan'' in Spanish and Galician; ''Pa'' in Catalan; ''Ogia'' in Basque. ''Hogaza'' for loaf, and ''panecillo'' for a roll. is a staple food that accompanies all daily meals, all year round. In fact, the Iberian Peninsula is one of the European regions with the greatest diversity of breads. The simple (followed by '' baguette'' and '' ciabatta'') is, by far, the most consumed variety of bread (75%). The Spanish gourmet estimated a total of 315 varieties of bread in Spain. In addition to food, bread in Spain has a historical, cultural, religious and mythological function. One of the hallmarks of the Spanish bakery is the ''candeal'', ''bregado'' or ''sobado'' bread, which has a long tradition in Castile, Andalusia, Extremadura, Araba, Val ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Telera (Mexican Bread)
Telera is a white bread made from wheat flour, yeast, water and salt, used in various Mexican sandwiches. It is about sixteen centimeters long, flattened and oval shaped with two longitudinal deep marks at the top from side to side. In its outer layer, it is golden and commonly soft, and in its inner part, it is white and dense crumb. Torta#Mexico, Mexican tortas are prepared with this bread. See also * Telera (Spanish bread) * List of breads References * Muñoz, Zurita.(2013). Diccionario enciclopédico de la gastronomía mexicana. Ed. Larousse. {{Mexican bread Mexican breads ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sevillian Bollo
Bollo () is a typical and very popular bread in Seville, in the south of Spain. It contains flour, water, sourdough, salt and little yeast. It is a white bread, thin crust and ''bregada'' dough, which results in a spongy but very compact crumb. Each unit weighs between 150 and 200 gr, is about 20 cm long and the traditional scoring consists of a single longitudinal cut. It is a derivative of the Castillian candeal bread. It is consumed in the Seville area and practically all of western Andalusia. The ''bollo'' is a classic among the breads produced in Alcalá de Guadaíra, a city with a great baking tradition. The ''candeal'', ''bregada'' or ''sobada'' dough is a traditional bread dough from Spain. Their names refer to the process (''sobar'' or ''bregar'' ''la masa'', "to knead strongly the dough") that is made with the help of a machine with two cylinders called ''sobadora'' or ''bregadora''. By means of this technique, a harder, malleable and homogeneous mass is left, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Culture In Spain
Bread in Spain has an ancient tradition with various preparations in each region. Wheat is by far the most cultivated cereal, as it withstands the dry climate of the interior of the country. Since time immemorial, bread (''pan'' in Spanish)''Pan'' in Spanish and Galician; ''Pa'' in Catalan; ''Ogia'' in Basque. ''Hogaza'' for loaf, and ''panecillo'' for a roll. is a staple food that accompanies all daily meals, all year round. In fact, the Iberian Peninsula is one of the European regions with the greatest diversity of breads. The simple (followed by ''baguette'' and ''ciabatta'') is, by far, the most consumed variety of bread (75%). The Spanish gourmet estimated a total of 315 varieties of bread in Spain. In addition to food, bread in Spain has a historical, cultural, religious and mythological function. One of the hallmarks of the Spanish bakery is the ''candeal'', ''bregado'' or ''sobado'' bread, which has a long tradition in Castile, Andalusia, Extremadura, Araba, Valencia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stale Bread
Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability - stale bread is dry and hard. Mechanism and effects Staling is not simply a drying-out process due to evaporation. One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch. The starch amylose and amylopectin molecules realign themselves causing recrystallisation. This results in stale bread's leathery, hard texture. Bread will stale even in a moist environment, and stales most rapidly at temperatures just above freezing. While bread that has been frozen when fresh may be thawed acceptably, bread stored in a refrigerator will have increased staling rates. Countermeasures Anti-staling agents used in modern bread include wheat gluten, enzymes, and glycerolipids, mainly monoglycerides and diglycerides. Culinary uses Many classic dishes rely upon otherwise unpalatable stale bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andalusian Breakfast
Andalusian cuisine is the cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish (often called ''pescaíto frito'' in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry. The oldest known cookbook of Andalusian cuisine dates from the 14th century. Fried foods Frying in Andalusian cuisine is dominated by the use of olive oil that is produced in the provinces of Jaén, Córdoba, Seville, and Granada. Málaga, Almería, Cádiz and Huelva produce olive oil too, but in smaller amounts. The foods are dredged in flour ''a la Andaluza'' (meaning only flour, without egg or other ingredients, but may include flour from the chickpea especially for use in batters). They are then fried in a large quantity of hot olive oil. Fish and shellfish With five coastal provinces, the consumption of fish and shellfish is rather high: white shrimp from the Bay of Cádiz; prawns; murex; anchovies; b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin
Latin (, or , ) is a classical language belonging to the Italic branch of the Indo-European languages. Latin was originally a dialect spoken in the lower Tiber area (then known as Latium) around present-day Rome, but through the power of the Roman Republic it became the dominant language in the Italian region and subsequently throughout the Roman Empire. Even after the fall of Western Rome, Latin remained the common language of international communication, science, scholarship and academia in Europe until well into the 18th century, when other regional vernaculars (including its own descendants, the Romance languages) supplanted it in common academic and political usage, and it eventually became a dead language in the modern linguistic definition. Latin is a highly inflected language, with three distinct genders (masculine, feminine, and neuter), six or seven noun cases (nominative, accusative, genitive, dative, ablative, and vocative), five declensions, four verb conjuga ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Royal Spanish Academy
The Royal Spanish Academy ( es, Real Academia Española, generally abbreviated as RAE) is Spain's official royal institution with a mission to ensure the stability of the Spanish language. It is based in Madrid, Spain, and is affiliated with national language academies in 22 other Hispanophone nations through the Association of Academies of the Spanish Language. The RAE's emblem is a fiery crucible, and its motto is ("It purifies, it fixes, and it dignifies"). The RAE dedicates itself to language planning by applying linguistic prescription aimed at promoting linguistic unity within and between various territories, to ensure a common standard. The proposed language guidelines are shown in a number of works. History The Royal Spanish Academy was founded in 1713, modeled after the Accademia della Crusca (1582), of Italy, and the Académie Française (1635), of France, with the purpose "to fix the voices and vocabularies of the Spanish language with propriety, elegance, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parts Of The Roman Plow
Part, parts or PART may refer to: People * Armi Pärt (born 1991), Estonian handballer *Arvo Pärt (born 1935), Estonian classical composer * Brian Part (born 1962), American child actor *Dealtry Charles Part (1882–1961), sheriff (1926–1927) and Lord Lieutenant (1943–1957) of Bedfordshire, racehorse owner *Dionysius Part (also known as ''Denys Part''; died 1475), Roman Catholic prelate, Auxiliary Bishop of Mainz (1474–1475) * John Part (born 1966), Canadian darts player *Michael Pärt (born 1977), Estonian music producer and film composer *Veronika Part (born 1978), Russian ballet dancer *Pärt Uusberg (born 1986), Estonian composer and conductor *Parts (surname) Arts, entertainment, and media * Part (music), a single strand or melody or harmony of music within a larger ensemble or a polyphonic musical composition * ''Parts'' (book), a 1997 children's book by Tedd Arnold Transportation *Pottstown Area Rapid Transit (PART), Pennsylvania, U.S. *Putnam Area Rapid Transit (PA ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carl Linnaeus
Carl Linnaeus (; 23 May 1707 – 10 January 1778), also known after his ennoblement in 1761 as Carl von Linné Blunt (2004), p. 171. (), was a Swedish botanist, zoologist, taxonomist, and physician who formalised binomial nomenclature, the modern system of naming organisms. He is known as the "father of modern taxonomy". Many of his writings were in Latin; his name is rendered in Latin as and, after his 1761 ennoblement, as . Linnaeus was born in Råshult, the countryside of Småland, in southern Sweden. He received most of his higher education at Uppsala University and began giving lectures in botany there in 1730. He lived abroad between 1735 and 1738, where he studied and also published the first edition of his ' in the Netherlands. He then returned to Sweden where he became professor of medicine and botany at Uppsala. In the 1740s, he was sent on several journeys through Sweden to find and classify plants and animals. In the 1750s and 1760s, he continued to collect an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
