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Consommé
In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment. Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable; in modern UK English, the stress is on the first; and in the US the stress is on the last. Cooking and serving A consommé is made by adding a mixture of ground meats, together with mirepoix (a combination of carrots, celery, and onion), tomatoes, and egg whites into either bouillon or stock. The key to making a high quality consommé is simmering; the act of simmering, combined with frequent stirring, brings impurities to the surface of the liquid, which are further drawn out due to the presence of acid from the tomatoes. Eventually, the solids begin to congeal at the surface of the liquid, forming a 'raft', which is caused by the proteins in the egg whites. Once the 'raft' begins to form, the heat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are '' bouillon'' and '' consommé''. Thick soups are classified depending upon the type of thickening agent used: '' purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are '' bouillon'' and '' consommé''. Thick soups are classified depending upon the type of thickening agent used: '' purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspic
Aspic or meat jelly () is a savory gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as ''aspic gelée'' or ''aspic jelly''. In its simplest form, aspic is essentially a gelatinous version of conventional soup. History The 10th-century '' Kitab al-Tabikh'', the earliest known Arabic cookbook, contains a recipe for a fish aspic called . This dish was made by boiling several large fish heads with vinegar, parsley, cassia, whole onions, rue, black pepper, ginger, spikenard, galangal, clove, coriander seeds, and long pepper. The resulting dish was then colored with saffron to give it a "radiant red" color. The cooked fish heads and seasonings were then removed from the cooking liquid before the tongues and the lips were returned to steep until the liquid and everything in it had cooled and gelatinized. According to one poetic reference by Ibr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shinbone
The tibia (; ), also known as the shinbone or shankbone, is the larger, stronger, and anterior (frontal) of the two bones in the leg below the knee in vertebrates (the other being the fibula, behind and to the outside of the tibia); it connects the knee with the ankle. The tibia is found on the medial side of the leg next to the fibula and closer to the median plane. The tibia is connected to the fibula by the interosseous membrane of leg, forming a type of fibrous joint called a syndesmosis with very little movement. The tibia is named for the flute ''tibia''. It is the second largest bone in the human body, after the femur. The leg bones are the strongest long bones as they support the rest of the body. Structure In human anatomy, the tibia is the second largest bone next to the femur. As in other vertebrates the tibia is one of two bones in the lower leg, the other being the fibula, and is a component of the knee and ankle joints. The ossification or formation of the bone ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parchment Paper (baking)
Parchment paper, or vegetable parchment, is a cellulose-based composite that has been processed to give it additional properties like non-stickiness, grease resistance, and resistance to humidity. It is commonly used in baking as a disposable non-stick, grease resistant surface. It should not be confused with waxed paper, which is paper that has been coated in wax. Parchmentization of paper Vegetable parchment paper is made by running sheets of paper pulp through a bath of sulfuric acid (a method similar to the way tracing paper is made) or sometimes zinc chloride. This process partially dissolves or gelatinizes the paper. This treatment forms a sulfurized cross-linked material, with high density, stability, heat resistance, grease resistance, water resistance, no loose fibers as well as low surface energy — thereby imparting good non-stick or release properties. The treated paper has an appearance similar to that of parchment and, because of its strength, is someti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatin
Gelatin or gelatine (from la, gelatus meaning "stiff" or "frozen") is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mouthfeel
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is also sometimes referred to as texture. It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. It is evaluated from initial perception on the palate, to first bite, through chewing to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Research indicates texture and mouthfeel can also influence satiety with the effect of viscosity most significant. Mouthfeel is often related to a product's water activity—hard or crisp products having lower water activities and soft products having intermediate to high water activities. Qualities per ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France (), officially the French Republic ( ), is a country primarily located in Western Europe. It also comprises of overseas regions and territories in the Americas and the Atlantic, Pacific and Indian Oceans. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea; overseas territories include French Guiana in South America, Saint Pierre and Miquelon in the North Atlantic, the French West Indies, and many islands in Oceania and the Indian Ocean. Due to its several coastal territories, France has the largest exclusive economic zone in the world. France borders Belgium, Luxembourg, Germany, Switzerland, Monaco, Italy, Andorra, and Spain in continental Europe, as well as the Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin. Its eighteen integral regions (five of which are overseas) span a combined area of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Forcemeat
Forcemeat (derived from the French ''farcir'', "to stuff") is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse. Forcemeats are used in the production of numerous items found in charcuterie, including quenelles, sausages, pâtés, terrines, roulades, and galantines. Forcemeats are usually produced from raw meat, except in the case of a ''gratin''. Meats commonly used include pork, fish ( pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, game birds, veal, and pork livers. Pork fatback is preferred as a fat, as it has a somewhat neutral flavor.The Culinary Institute of America, 299. History Forcemeats are an ancient food and are included in ''Apicius'', a collection of Roman cookery recipes usually thought to have been compiled in the late 4th or early 5th century AD. Types ;Straight: Produced by progressively grinding equal parts pork and pork fat with a third in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheesecloth
Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheesemaking and cooking. Grades Cheesecloth is available in at least seven different grades, from open to extra-fine weave. Grades are distinguished by the number of threads per inch in each direction. Uses Food preparation The primary use of cheesecloth is in some styles of cheesemaking, where it is used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed. Cheesecloth is also used in straining stocks and custards, bundling herbs, making tofu and ghee, and thickening yogurt. Queso blanco and queso fresco are Spanish and Mexican cheeses that are made from whole milk using cheesecloth. Quark is a type of German unsalted cheese that is sometimes formed with cheesecloth. Paneer is a kind of Indian fresh cheese that is commonly made with cheesecloth. Fruitcake is wrapped in rum-infused cheesecloth during the process of "feeding" the fruitcake as it ripen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Reduction (cooking)
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture such as a soup, sauce, wine, or juice by simmering or boiling. Reduction is performed by simmering or boiling a liquid such as a stock, fruit or vegetable juices, wine, vinegar, or a sauce until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapor to escape from the mixture. Different components of the liquid will evaporate at slightly different temperatures, and the goal of reduction is to drive away those with lowest points of evaporation. While reduction does concentrate the flavors left in the pan, reducing too much will drive away all liquid in the sauce, leaving a "sticky, burnt coating" on the pan. Sauces from basic brown sauce to Béchamel sauce and even tomato sauce are simmered for long periods (from 1 to 10 hours) but not boiled. Simmering not only develops the maximum possible flavor, but also allows impurities to col ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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