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Crème Brûlée
''Crème brûlée'' (; ), also known as burnt cream, Cambridge burnt cream, or Trinity cream, and virtually identical to '' crema catalana'', is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. History The earliest known recipe of a dessert called ''crème brûlée'' appears in François Massialot's 1691 cookbook , but its ultimate origins are unclear. The recipe is based on egg yolks and milk, with a pinch of flour. Once cooked, François Massialot specifies "that it must be sweetened on top, in addition to the sugar that is put in it: we take the shovel from the fire, very red at the same time we burn the cream, so that it takes a beautiful colo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookbook
A cookbook or cookery book is a kitchen reference containing recipes. Cookbooks may be general, or may specialize in a particular cuisine or category of food. Recipes in cookbooks are organized in various ways: by course (food), course (appetizer, first course, main course, dessert), by main ingredient, by cooking technique, alphabetically, by region or country, and so on. They may include illustrations of finished dish (food), dishes and preparation steps; discussions of cooking techniques, advice on kitchen equipment, ingredients, tips, and substitutions; historical and cultural notes; and so on. Cookbooks may be written by individual authors, who may be chefs, cooking teachers, or other food writers; they may be written by collectives; or they may be anonymous. They may be addressed to home cooks, to professional restaurant cooks, to institutional cooks, or to more specialized audiences. Some cookbooks are didactic, with detailed recipes addressed to beginners or people learn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Caramel
Crème caramel (), flan, caramel pudding, condensed milk pudding, or caramel custard is a custard dessert with a layer of clear caramel sauce. History Custard has a long documented history, but crème caramel or flan in its modern form, with soft caramel on top, and prepared and cooked using a bain-marie, is first documented in by Jean-Baptiste Reboul, Jean Baptiste Reboul published in 1897. In the late 20th century, crème caramel was common in European restaurants. The food historian Alan Davidson (food writer), Alan Davidson speculates that this may have been because the dish could be prepared in bulk, in advance. Etymology In this context, in French means 'custard'. The names (French) and (Spanish) allude to the custard being turned over to be served. Both ''crème caramel'' () and ''flan'' are French names; however, ''flan'' has come to have different meanings in different regions. In Spanish-speaking countries (and often in the United States), crème caramel is known ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bain-marie
A bain-marie ( , ), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, Industry (manufacturing), industry, and cooking to heat materials gently or to keep materials warm over a period of time. A ''bain-marie'' is also used to melt ingredients for cooking. History The name comes from the French language, French or , in turn derived from the medieval Latin and the Arabic , all meaning 'Mary's bath'. In his books, the 300 AD alchemist Zosimos of Panopolis credits for the invention of the device Mary the Jewess, an ancient alchemist. However, the water bath was known many centuries earlier (Hippocrates and Theophrastus), and the ''balneum Mariae'' attributed to Mary the Jewess was used to heat its contents above , while the bain-marie that continues to be used today only heats its contents up to a gentle heat of less than . Description The double boiler comes in a wide variety of shapes, sizes, and types, but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butane Torch
A butane torch is a tool which creates an intensely hot flame using a fuel mixture of LPGs typically including some percentage of butane, a flammable gas. Consumer air butane torches are often claimed to develop flame temperatures up to approximately . This temperature is high enough to melt many common metals, such as aluminum and copper, and hot enough to vaporize many Organic chemistry, organic compounds as well. Applications Brazing, soldering, plumbing Often used as daily task tools, butane torches work very well for home improvement and work to solve problems with plumbing, soldering and brazing. Most of the time copper, silver and other metals are used for home repairs of tubes and other house things. Culinary Butane torches are frequently employed as kitchen gadgets to caramelize sugar in cooking, such as when making crème brûlée. They may be marketed as kitchen torches, cooking torches, or culinary torches. Use of the butane torch in the kitchen is not limited ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a disti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramelized
Caramelization (or caramelisation) is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: (C24H36O18), (C36H50O25), and (C125H188O80). As the process occurs, volatile chemicals such as diacetyl (known for its intense butter-like taste) are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose. Process Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions: * equilibration of anomeric and ring forms * sucrose inversion to fructose and glucose * condens ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramekin
A ramekin (, ; also spelled ramequin) is a small dish used for culinary purposes. Name The term is derived from the French ', a cheese- or meat-based dish baked in a small mould. The French term is in turn derived from early modern Dutch ', which translated to 'toast' or 'roasted minced meat', itself apparently from ''ram'' 'battering ram' + ''-kin'' 'diminutive', but it is unclear why. Usage With a common capacity range of approximately , ramekins are versatile dishes often used to bake and serve individual portions of both savory and sweet recipes. They are ideal for preparing classic dishes like crème brûlée, soufflé, molten chocolate cake, and other custard or egg-based recipes. Ramekins are also used for serving sides, condiments, or garnishes alongside entrées and can hold small portions of foods such as French onion soup, moin moin, and crumbles. Their size and heat-resistant design make them suitable for a wide range of culinary uses, from desserts to bake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Brûlée (4554822506)
''Crème brûlée'' (; ), also known as burnt cream, Cambridge burnt cream, or Trinity cream, and virtually identical to ''crema catalana'', is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. History The earliest known recipe of a dessert called ''crème brûlée'' appears in François Massialot's 1691 cookbook , but its ultimate origins are unclear. The recipe is based on egg yolks and milk, with a pinch of flour. Once cooked, François Massialot specifies "that it must be sweetened on top, in addition to the sugar that is put in it: we take the shovel from the fire, very red at the same time we burn the cream, so that it takes a beautiful color ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Cirque
Le Cirque was a French restaurant that has had several locations throughout the New York City borough of Manhattan Manhattan ( ) is the most densely populated and geographically smallest of the Boroughs of New York City, five boroughs of New York City. Coextensive with New York County, Manhattan is the County statistics of the United States#Smallest, larg ... from 1974 to 2018. It is closed, with its future status unknown. New York City history Le Cirque was established in 1974 by Italian Sirio Maccioni and continued to be run by the family through its closure in 2018. It opened at the Mayfair Regent Hotel at 58 East 65th Street in March 1974. From 1986 to 1992, Daniel Boulud was executive chef and in 1995, it was awarded the James Beard Foundation Award for Outstanding Restaurant. Boulud was succeeded in 1992 by Sylvain Portay, and later Sottha Kuhn, Pierre Schaedelin, Christophe Bellanca (2007–2008) Craig Hopson (beginning in 2008), and Olivier Reginensi. In 199 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sirio Maccioni
Sirio Maccioni (5 April 1932 – 20 April 2020) was an Italian restaurateur and author known for opening Le Cirque. Biography Maccioni got his start at Oscar's Delmonico, Delmonico's. Owner Oscar Tucci once stated, "Sirio and with Tony May will be some of the greatest restaurateurs that will come out of Delmonico's." Maccioni was featured in '' Le Cirque: A Table In Heaven'', a 2007 American documentary film. He was awarded the Impresario dell’Anno (Entrepreneur of the Year) award at Affreschi Toscani. Maccioni was known for Le Cirque, his award-winning flagship French restaurant and other ventures in New York City, Las Vegas, the Dominican Republic, New Delhi and Abu Dhabi, which were run with his wife Egidiana “Egi” and sons Mario, Marco, and Mauro. In June 2004, Maccioni published his autobiography, ''Sirio: The Story of My Life and Le Cirque'' with Bloomberg L.P.'s restaurant critic Peter Elliot. On television, he was featured as a guest judge on ''Top Chef'', the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
