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Edible Cutlery
Edible tableware is tableware, such as plates, drinkware glasses, utensils and cutlery, that is edible. Edible tableware can be homemade and has also been mass-produced by some companies, and can be prepared using many various foods. Overview Edible tableware can be homemade or mass-produced, and is prepared from various foods. For example, homemade tableware can be fashioned using sliced celery as chopsticks, and celery can also be used to scoop foods such as dips and cream cheese. A leaf of cabbage can be used as a spoon, and a carrot stick that has been sharpened can be used as a skewer. Edible bowls and plates can be prepared with many methods. Bread which has had its center removed can be used for soups, and similarly, baking cheese in an oven and forming the cheese into the desired shape. Chocolate can also be fashioned into edible tableware. Flatbread such as khobez is sometimes used as an eating utensil, such as when it is used to scoop hummus, and Ethiopian injera brea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Mousse Cupcake
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. Powdered baking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sambar (dish)
Sambar (, romanized: Sāmbār) is a lentil-based vegetable stew, cooked with pigeon pea and tamarind broth. It is popular in South Indian, Sri Lankan and Maldivian cuisines. The stew has been adapted into Burmese cuisine as a popular accompaniment to Burmese curries. History According to food historian K. T. Achaya, the earliest extant mention of sambar in literature can be dated to the 17th century in Tamilakam. The word ''sambar'' () stems from the Tamil word ''champāram'' (). A Tamil inscription of 1530 CE, shows the use of the word champāram in the sense of meaning a dish of rice accompanying other rice dishes or spice ingredients with which a dish of vegetable rice is cooked: Regional variations Sambar is variously called ''thizone chinyay hin'' (သီးစုံချဉ်ရည်ဟင်း; ), ''thizone pe kala hin'' (သီးစုံပဲကလားဟင်း, ), or derivatives like ''thizone hin'' or ''pe kala hin'' in the Burmese language. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trencher (tableware)
A trencher (from Old French ''tranchier'' 'to cut') is a type of tableware, commonly used in medieval cuisine. A trencher was originally a flat round of (usually stale) bread used as a plate, upon which the food could be placed to eat. At the end of the meal, the trencher could be eaten with sauce, but could also be given as alms to the poor. Later the trencher evolved into a small plate of metal or wood, typically circular and completely flat, without the lip or raised edge of a plate. Trenchers of this type are still used, typically for serving food that does not involve liquid; for example, the cheeseboard. In language An individual salt dish or squat open salt cellar placed near a trencher was called a "trencher salt". A "trencherman" is a person devoted to eating and drinking, often to excess; one with a hearty appetite, a gourmand. A secondary use, generally archaic, is one who frequents another's table, in essence a pilferer of another's food. A "trencher-fed pack" is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Serving Utensils
This is a list of serving utensils. * Knives ** Butter knife ** Cake and pie server * Spoons ** Caviar spoon ** Ladle (spoon) ** Salt spoon ** Scoop (utensil) ** Slotted spoon ** Sugar spoon * Miscellaneous ** Toffee hammer ** Tongs **Luncheon knife **Grapefruit knife See also * Holloware * List of eating utensils * List of food preparation utensils * List of types of spoons This is a list of types of spoons used for eating, cooking, and serving: Eating utensils Spoons are primarily used to transfer edibles from vessel to mouth, usually at a dining table. A spoon's style is usually named after a food or drink with ... {{Cuisines scraper * Utensil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Food Preparation Utensils
A kitchen utensil is a hand-held, typically small tool that is designed for food-related functions. Food preparation utensils are a specific type of kitchen utensil, designed for use in the preparation of food. Some utensils are both food preparation utensils and eating utensils; for instance some implements of cutlery – especially knives – can be used for both food preparation in a kitchen and as eating utensils when dining (though most types of knives used in kitchens are unsuitable for use on the dining table). In the Western world, utensil invention accelerated in the 19th and 20th centuries. It was fuelled in part by the emergence of technologies such as the kitchen stove and refrigerator, but also by a desire to save time in the kitchen, in response to the demands of modern lifestyles. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Bowl
A bread bowl is a round loaf of bread which has had the top cut off and a large portion of the middle hollowed out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread. Bread bowls can be used to serve chili, New England-style clam chowder, and other thick stews (often, but not always, with a cheese or cream base). Soups with thinner bases are not generally served in bread bowls, as the broth would make the bread get too soggy too quickly. The bread becomes flavored as it absorbs some of the stew's base, and can be eaten after the stew has been eaten. Bread bowls are also used for dips, using the scooped-out bread for dipping. Variations A British firm has marketed naan bowls filled with chicken tikka masala. Spinach dip made with dehydrated vegetable soup mix is often served in a round pumpernickel bread loaf. Coffin lid "Coffin lid" or "coffin bread" () is a Taiwanese variant developed in Tainan. It uses Texas to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bakeys
Bakeys (sometimes also known as Bakey's) is an Indian edible cutlery manufacturing startup company based in Hyderabad, Telangana. Bakeys was founded in 2010 by former ICRISAT researcher Narayana Peesapaty as an eco-friendly alternative to disposable utensils prepared with plastic, wood and bamboo, such as bamboo chopsticks. Out of business Since 2017 the Kickstarter linked to the business has not been updated due to complications and fraud, as stated ithis newspaper Products Bakeys uses different types of flours to bake single-use edible spoons, forks and chopsticks which can be consumed after their intended use. Since 2010, it has sold more than 1.5 million pieces of cutlery throughout India. As of April 2016, the company only markets edible spoons, but has plans to expand its operations to begin distribution of forks and chopsticks with income from a Kickstarter funding campaign. As of April 2016, the company only ships its products within India. The products are vegetar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alexius Pedemontanus
Alessio Piemontese, also known under his Latinized name of Alexius Pedemontanus, was the pseudonym of a 16th-century Italian physician, alchemist, and author of the immensely popular book, ''The Secrets of Alexis of Piedmont''. His book was published in more than a hundred editions and was still being reprinted in the 1790s. The work was translated into Latin, German, English, Spanish, French, and Polish. The work unleashed a torrent of 'books of secrets' that continued to be published down through the eighteenth century. Piemontese was the prototypical 'professor of secrets'. His description of his hunt for secrets in the preface to the ''Secreti'' helped to give rise to a legend of the wandering empiric who dedicated his life to the search for natural and technological secrets. The book contributed to the emergence of the concept of science as a hunt for the secrets of nature, which pervaded experimental science during the period of the Scientific Revolution. It is generally assu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elizabethan Era
The Elizabethan era is the epoch in the Tudor period of the history of England during the reign of Queen Elizabeth I (1558–1603). Historians often depict it as the golden age in English history. The symbol of Britannia (a female personification of Great Britain) was first used in 1572, and often thereafter, to mark the Elizabethan age as a renaissance that inspired national pride through classical ideals, international expansion, and naval triumph over Spain. This "golden age" represented the apogee of the English Renaissance and saw the flowering of poetry, music and literature. The era is most famous for its theatre, as William Shakespeare and many others composed plays that broke free of England's past style of theatre. It was an age of exploration and expansion abroad, while back at home, the Protestant Reformation became more acceptable to the people, most certainly after the Spanish Armada was repelled. It was also the end of the period when England was a separate r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Paste
Sugar paste icing is a sweet, edible sugar dough, typically made from sucrose and glucose. It is sometimes referred to as sugar gum or gum paste. Though the two are both used in cake decorating, sugar paste differs from fondant icing in that it hardens, rather than retaining a soft consistency, making it ideal for creating solid, sculpted decorations that can later be attached to a cake by other means. By contrast, the soft and malleable qualities of fondant icing make it softer and more ideal for covering cakes entirely. Production Sugar paste is produced both commercially and domestically, with commercial sugar paste holding a number of advantages that homemade sugar paste does not; commercial varieties of sugar paste can be stored for up to a year, is typically easier to manipulate and shape than homemade varieties, and can be bought in a pure-white colour, which is difficult to recreate at home. History Evidence for the use of sugar paste in various settings dates back to at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crudités
Crudités (, ) are French appetizers consisting of sliced or whole raw vegetables which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, fennel, baby corn, and asparagus spears. ''Crudités'' means "raw things", from Middle French ''crudité'' (14c.), from Latin ''cruditatem'' (nominative ''cruditas''), from ''crudus'' "rough; not cooked, raw, bloody". The term was first used in English See also * * List of hors d'oeuvre This is a list of notable hors d'oeuvre, also referred to as appetisers or starters, which may be served either hot or cold. They are food items served before the main courses of a meal, and are also sometimes served at the dinner table as a part ... References Appetizers Culinary terminology French cuisine Raw foods Vegetable dishes {{France-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortilla
A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE. Varieties Corn tortilla Tortillas made from nixtamalized maize meal—masa de maíz— are the oldest variety of tortilla. They originated in Mexico and Central America, and remain popular throughout the Americas. Peoples of the Oaxaca region in Mexico first made tortillas at the end of the Villa Stage (1500 to 500 BC). Towards the end of the 19th century, the first mechanical utensils for making tortillas, called tortilla presses, tortilleras, or tortilladoras, were invented and manufactured in Mexico. Wheat tortilla Europeans introduced wheat and its cultivation to the America ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
