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Dariole
Dariole is a French term meaning a small culinary mold in the shape of a truncated cone. The word also refers to the dessert that is baked in the mold. Classically, the dessert is an egg-custard filled puff pastry, but an early 20th century recipe replaces the traditional custard with liquor-laced frangipane. Today there are also savory darioles, usually made with vegetable custards. These were also cooked as dessert in the Middle Ages and sometimes they included fruit, cheese, bone marrow or fish inside the pastry. They were very popular in the Middle Ages. History According to the fourteenth-century household book, '' Le Ménagier de Paris'', which doesn't include a recipe for the dessert, darioles were served at weddings. Recipes from later English records and the 1486 edition of '' Le Viandier'' are unclear. A 15th century Italian recipe for a large custard tart called ''dariola'' is known. By the 18th-century the dessert had taken the form of a small custard tart with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medieval Cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the Early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oats, and rye were eaten by the poor. Wheat was for the governing classes. These were consumed as bread, porridge, gruel, and pasta by all of society's members. Cheese, fruits, and vegetables were important supplements to the cereal-based diet of the lower orders. Meat was more expensive and therefore more prestigious. Game, a form of meat acquired from hunting, was common only on the nobility's tables. The most prevalent butc ... [...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 France, overseas regions and territories in the Americas and the Atlantic Ocean, Atlantic, Pacific Ocean, Pacific and Indian Oceans. Its Metropolitan France, 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 Kingdom of the Netherlands, Netherlands, Suriname, and Brazil in the Americas via its overseas territories in French Guiana and Saint Martin (island), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tart
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "Flan (pie), flan", "quiche", and "pie" overlap, with no sharp distinctions. History The French language, French word ''tarte'' can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English Cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of post-war immigration. Some traditional meals, such as bread and cheese, roasted and stewed meats, meat and game pies, boiled vegetables and broths, and freshwater and saltwater fish have ancient origins. The 14th-century English cookbook, the ''Forme of Cury'', contains recipes for these, and dates from the royal court of Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from the eighteenth century with Hannah Glasse's recipe for chicken "currey". French cuisine influenced English recipes throughout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Italian Pastries
Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Italian, regional variants of the Italian language ** Languages of Italy, languages and dialects spoken in Italy ** Italian culture, cultural features of Italy ** Italian cuisine, traditional foods ** Folklore of Italy, the folklore and urban legends of Italy ** Mythology of Italy, traditional religion and beliefs Other uses * Italian dressing, a vinaigrette-type salad dressing or marinade * Italian or Italian-A, alternative names for the Ping-Pong virus, an extinct computer virus See also * * * Italia (other) * Italic (other) * Italo (other) * The Italian (other) * Italian people (other) Italian people may refer to: * in terms of ethnicity: all ethnic Italians, in and outside of Italy * in t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard Desserts
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce (''crème anglaise'') to the thick pastry cream (''crème pâtissière'') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Custard is usually cooked in a double boiler (bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~175 °F); ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cookware And Bakeware
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning. Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down. History The history of cooking vessels before the development of pottery is minimal due to the limited archaeolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Provence
Provence (, , , , ; oc, Provença or ''Prouvènço'' , ) is a geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône to the west to the France–Italy border, Italian border to the east; it is bordered by the Mediterranean Sea to the south. It largely corresponds with the modern administrative Regions of France, region of Provence-Alpes-Côte d'Azur and includes the Departments of France, departments of Var (department), Var, Bouches-du-Rhône, Alpes-de-Haute-Provence, as well as parts of Alpes-Maritimes and Vaucluse.''Le Petit Robert, Dictionnaire Universel des Noms Propres'' (1988). The largest city of the region and its modern-day capital is Marseille. The Ancient Rome, Romans made the region the first Roman province beyond the Alps and called it ''Provincia Romana'', which evolved into the present name. Until 1481 it was ruled by the List of rulers of Provence, Counts of Provence from their capital in Aix- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond Dishes
The almond (''Prunus amygdalus'', syn. ''Prunus dulcis'') is a species of tree native to Iran and surrounding countries, including the Levant. The almond is also the name of the edible and widely cultivated seed of this tree. Within the genus ''Prunus'', it is classified with the peach in the subgenus ''Amygdalus'', distinguished from the other subgenera by corrugations on the shell (endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a hard shell with the seed, which is not a true nut. ''Shelling'' almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored over time. Almonds are used in many food cuisines, often featuring prominently in desserts, such as marzipan. The almond tree pros ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Pastries
French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with France ** French cuisine, cooking traditions and practices Fortnite French places Arts and media * The French (band), a British rock band * "French" (episode), a live-action episode of ''The Super Mario Bros. Super Show!'' * ''Française'' (film), 2008 * French Stewart (born 1964), American actor Other uses * French (surname), a surname (including a list of people with the name) * French (tunic), a particular type of military jacket or tunic used in the Russian Empire and Soviet Union * French's, an American brand of mustard condiment * French catheter scale, a unit of measurement of diameter * French Defence, a chess opening * French kiss, a type of kiss involving the tongue See also * France (other) * Franch, a surname * French ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of French Desserts
This is a list of desserts from the French cuisine. In France, a chef who prepares desserts and pastries is called a pâtissier, who is part of a kitchen hierarchy termed ''brigade de cuisine'' (kitchen staff). French desserts * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Ice-cream * * * * * * * * * Galette des Rois - Kings' cake. Traditionally served between January 6th-12th. File:Ujuvad saarekesed.jpg, A floating island is a dessert consisting of meringue floating on crème anglaise. File:Chocolate Mendiants 12-20-09 -- 20091220 0312jpg (4201735363).jpg, Mendiants are a traditional French confection. File:Cream puff (cropped and edited).jpg, A profiterole, sometimes referred to as a cream puff in other cultures File:Tarte.tatin.wmt.jpg, Tarte Tatin is an upside-down tart in which the fruit (mostly apples) are caramelized in butter and sugar before the tart is baked. French pastries * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Larousse Gastronomique
' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many more. The book was originally published by Éditions Larousse in Paris in 1938. Background The first edition (1938) was edited by Prosper Montagné, with the collaboration of Dr Alfred Gottschalk, with prefaces by each of author-chefs Georges Auguste Escoffier and Philéas Gilbert (1857-1942). Gilbert was a collaborator in the creation of this book as well as ''Le Guide Culinaire'' (1903) with Escoffier, leading to some cross-over with the two books. It caused Escoffier to note when he was asked to write the preface that he could "see with my own eyes," and "Montagné cannot hide from me the fact that he has used ''Le Guide'' as a basis for his new book, and certainly used numerous recipes." The third English edition (2001), which runs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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