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Allumette
Julienne, , or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for , celery for , potatoes for julienne fries, or cucumbers for . Trimming the ends of the vegetable and the edges to make four straight sides makes it easier to produce a uniform cut. A uniform size and shape ensures that each piece cooks evenly and at the same rate. The measurement for julienne is . Once julienned, turning the subject 90 degrees and dicing finely will produce brunoise (). The first known use of the term in print is in François Massialot's (1722 edition). The origin of the term is uncertain. A is composed of carrots, beets, leeks, celery, lettuce, sorrel, and chervil cut in strips a half- in thickness and about eight or ten in length. The onions are cut in half and sliced thinly to give curved sections, the lettuce and sorrel minced, in what a modern recipe would term . The root veget ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matchstick
A match is a tool for starting a fire. Typically, matches are made of small wooden sticks or stiff paper. One end is coated with a material that can be ignited by friction generated by striking the match against a suitable surface. Wooden matches are packaged in matchboxes, and paper matches are partially cut into rows and stapled into matchbooks. The coated end of a match, known as the match "head", consists of a bead of active ingredients and binder (material), binder, often colored for easier inspection. There are two main types of matches: safety matches, which can be struck only against a specially prepared surface, and strike-anywhere matches, for which any suitably frictional surface can be used. Because of the substance used to coat each match, this makes them non-biodegradable. Etymology Historically, the term ''match'' referred to lengths of rope, cord (later cambric) impregnated with chemicals, and allowed to burn continuously. These were used to light fires and fir ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Printing
Printing is a process for mass reproducing text and images using a master form or template. The earliest non-paper products involving printing include cylinder seals and objects such as the Cyrus Cylinder and the Cylinders of Nabonidus. The earliest known form of printing as applied to paper was woodblock printing, which appeared in China before 220 AD for cloth printing. However, it would not be applied to paper until the seventh century.Shelagh Vainker in Anne Farrer (ed), "Caves of the Thousand Buddhas", 1990, British Museum publications, Later developments in printing technology include the movable type invented by Bi Sheng around 1040 AD and the printing press invented by Johannes Gutenberg in the 15th century. The technology of printing played a key role in the development of the Renaissance and the Scientific Revolution and laid the material basis for the modern knowledge-based economy and the spread of learning to the masses. History Woodblock printing Woodblock p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cutting Techniques (cooking)
Cutting is the separation or opening of a physical object, into two or more portions, through the application of an acutely directed force. Implements commonly used for cutting are the knife and saw, or in medicine and science the scalpel and microtome. However, any sufficiently sharp object is capable of cutting if it has a hardness sufficiently larger than the object being cut, and if it is applied with sufficient force. Even liquids can be used to cut things when applied with sufficient force (see water jet cutter). Cutting is a compressive and shearing phenomenon, and occurs only when the total stress generated by the cutting implement exceeds the ultimate strength of the material of the object being cut. The simplest applicable equation is: \text = or \tau=\frac The stress generated by a cutting implement is directly proportional to the force with which it is applied, and inversely proportional to the area of contact. Hence, the smaller the area (i.e., the sharper th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandoline
file:Cooking Mandolin with Carrot.jpg, A mandoline used for slicing a carrot A mandoline (US, ) or mandolin (British, /ˌmandəˈlɪn/, /ˈmandəlɪn/, /ˈmandl̩ɪn/), is a culinary utensil used for slicing and for cutting Julienning, juliennes; with suitable attachments, it can make crinkle-cuts. Design A mandoline consists of two parallel working surfaces, one of which can be adjusted in height. A food item is slid along the adjustable surface until it reaches a blade mounted on the fixed surface, slicing it and letting it fall. Other blades perpendicular to the main blade are often mounted so that the slice is cut into strips. The mandoline juliennes in several widths and thicknesses. It also makes slices, waffle cuts and crinkle cuts, and dices firm vegetables and fruits. With a mandoline, slices are uniform in thickness, which is important with foods that are deep-fried or baked (e.g. potato chips), as well as for presentation. Slices can be very thin, and be made very ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Cuisinier Impérial
André Viard's ''Le Cuisinier Impérial'' (Paris: J.-N. Barba, 1806) was a culinary encyclopedia that passed through at least thirty-two editions in its long career as the essential reference work for the French professional chef during the nineteenth century. During its long run it was a staple of its publisher, J.-N. Barba, who warned potential literary pirates, in an age before the enforcement of copyright, of his intention to prosecute any editors of cookbooks who took, in whole or part, any recipes from the publication.Le Cuisinier royal', Barba, Paris, 1817 (warning of the publisher Barba p. 11). Viard, who called himself "''Homme de Bouche''", was the ''chef de cuisine'' to Louis Philippe, comte de Ségur and Francis Egerton, 8th Earl of Bridgewater. The cookbook appeared under various titles that reflected regime changes: with the restoration of the Bourbons it became ''Le Cuisinier Royal'' (Paris: Barba, 1817) in its ninth edition, and in 1852, in its twenty-second editi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chiffonade
Chiffonade () is a slicing technique in which leafy green vegetables such as spinach, sorrel, or Swiss chard, or a flat-leaved herb like basil, are cut into long, thin strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll. The technique can also be applied to thin crepes or omelets to produce strips. This technique is not suited to small, narrow, or irregularly shaped herb leaves such as coriander, parsley, thyme, or rosemary. It requires a consistent, flat surface area for the knife to accomplish the ribbons. "Chiffonade" means little ribbons in French, referring to the little ribbons formed from finely cutting the leaves in this technique. See also * Brunoise *Julienning Julienne, , or french cut, is a culinary knife cut in which the food item is cut into long thin strips, similar to matchsticks. Common items to be julienned are carrots for , celery for , potatoes for julienne fries, or cucumbers for . Trim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ligne
The ''ligne'' ( ), or line or Paris line, is a historic unit of length used in France and elsewhere prior to the adoption of the metric system in the late 18th century, and used in various sciences after that time. The ''loi du 19 frimaire an VIII'' (Law of 10 December 1799) states that one metre is equal to exactly 443.296 French lines. It is vestigially retained today by French and Swiss watchmakers to measure the size of watch casings, in button making and in ribbon manufacture. Current use Watchmaking There are 12 ''lignes'' to one French inch (''pouce''). The standardized conversion for a ligne is 2.2558291 mm (1 mm = 0.443296 ''ligne''), and it is abbreviated with the letter L or represented by the triple prime, . One ligne is the equivalent of 0.0888 international inch. This is comparable in size to the British measurement called "line" (one-twelfth of an English inch), used prior to 1824. (The French inch at that time was slightly larger than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chervil
Chervil (; ''Anthriscus cerefolium''), sometimes called French parsley or garden chervil (to distinguish it from similar plants also called chervil), is a delicate annual herb related to parsley. It was formerly called myrhis due to its volatile oil with an aroma similar to the resinous substance myrrh. It is commonly used to season mild-flavoured dishes and is a constituent of the French herb mixture . Name The name ''chervil'' is from Anglo-Norman, from Latin or , ultimately from Ancient Greek (), meaning "leaves of joy". Biology A member of the Apiaceae, chervil is native to the Caucasus but was spread by the Romans through most of Europe, where it is now naturalised. It is also grown frequently in the United States, where it sometimes escapes cultivation. Such escape can be recognized, however, as garden chervil is distinguished from all other Anthriscus species growing in North America (i.e., A. caucalis and A. sylvestris) by its having lanceolate-linear bracteoles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorrel
Sorrel (''Rumex acetosa''), also called common sorrel or garden sorrel, is a perennial herbaceous plant in the family Polygonaceae. Other names for sorrel include spinach dock and narrow-leaved dock ('dock' being a common name for the genus ''Rumex''). Sorrel is native to Eurasia and a common plant in grassland habitats. It is often cultivated as a leaf vegetable or herb. Description Sorrel is a slender herbaceous perennial plant about high, with roots that run deep into the ground, as well as juicy stems and arrow-shaped ( sagittate) leaves. The lower leaves are in length with long petioles and a membranous ocrea formed of fused, sheathing stipules. The upper ones are sessile, and frequently become crimson. It has whorled spikes of reddish-green flowers, which bloom in early summer, becoming purplish. The species is dioecious, with stamens and pistils on different plants. Subspecies Several subspecies have been named. Not all are cultivated. * ''Rumex acetosa'' ssp. '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Etymology
Etymology ()The New Oxford Dictionary of English (1998) – p. 633 "Etymology /ˌɛtɪˈmɒlədʒi/ the study of the class in words and the way their meanings have changed throughout time". is the study of the history of the Phonological change, form of words and, by extension, the origin and evolution of their semantic meaning across time. It is a subfield of historical linguistics, and draws upon comparative semantics, Morphology_(linguistics), morphology, semiotics, and phonetics. For languages with a long recorded history, written history, etymologists make use of texts, and texts about the language, to gather knowledge about how words were used during earlier periods, how they developed in Semantics, meaning and Phonological change, form, or when and how they Loanword, entered the language. Etymologists also apply the methods of comparative linguistics to reconstruct information about forms that are too old for any direct information to be available. By analyzing related ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
François Massialot
François Massialot (1660, in Limoges – 1733, in Paris) was a French chef who served as ''chef de cuisine'' (''officier de bouche'') to various illustrious personages, including Philippe I, Duke of Orléans, the brother of Louis XIV, and his son Philippe II, Duke of Orléans, who was first duc de Chartres then the Regent, as well as the duc d'Aumont, the Cardinal d’Estrées, and the marquis de Louvois. His ''Le cuisinier roïal et bourgeois'' first appeared, anonymously, as a single volume in 1691, and was expanded to two (1712) then three volumes, in the revised edition of 1733–34. His lesser cookbook, ''Nouvelle instruction pour les confitures, les liqueurs et les fruits'', (Paris, Charles de Sercy), appeared, also anonymously, in 1692. Massialot describes himself in his preface as "a cook who dares to qualify himself royal, and it is not without cause, for the meals which he describes...have all been served at court or in the houses of princes, and of people of the firs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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