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Icebox Pie
Icebox pies are no-bake pies including ice cream pies, Chiffon pie, chiffon pies, and classic cream pies like key lime pie, lemon ice box pie, chocolate pudding pie, grasshopper pie and banana cream pie. The crust can be a crumb crust or blind baked pastry. They are associated with the cuisine of the Southern United States. Ingredients Common ingredients used in the filling include whipped cream, condensed milk, or pudding. The cookie based crusts are often made with crushed graham crackers or vanilla wafers, though other types of cookies like shortbread and gingersnaps can be used. Variations can be made with the addition of ingredients like peanut butter, malted milk, dulce de leche and sliced bananas. Icebox pies are very often topped with whipped cream. Some ice box pie fillings are made with gelatin; a 1937 recipe for strawberry icebox pie starts by whisking fruit flavored gelatin to an egg white consistency and combining with fresh fruit. Poured over a vanilla wafer crust to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chiffon Pie
A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue. This filling is then put into a pre-baked pie shell of variable composition and chilled. This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie. The preparation of a mock chiffon pie can be simplified by using flavored gelatin mix and artificial whipped cream substitute. Origin The chiffon pie was invented in Los Angeles in 1926 by Monroe Boston Strause, who was known as the Pie King. The original recipe called for beaten egg whites to be folded into a cornstarch-thickened liquid.Perry, Charles.The Pie King.Los Angeles ''Times'' Janu ... [...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, dips ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frozen Desserts
Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes even solids. They may be based on flavored water (shave ice, ice pops, sorbet, snow cones), on fruit purées (such as sorbet), on milk and cream (most ice creams), on custard (frozen custard and some ice creams), on mousse (semifreddo), and others. It is sometimes sold as ice-cream in South Asia and other countries. History Ice and snow were prized ingredients in many ancient cuisines. The Chinese, the Greeks and the Romans gathered, stored and used ice or snow. Ice and snow were said to be desirable because of the difficulty of both harvesting and storing it for any length of time. Around 500 BC, snow was used to cool drinks in Greece. In the 2nd century, Iranians recorded recipes for sweetened chilled drinks with ice made by freezing water in the desert at night. Hippocrates (c. 460 - 370 BC) is known to have criticized chilled drinks for causing "fluxes of the stomach". Snow collected from the lo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of The Southern United States
The cuisine of the Southern United States encompasses diverse food traditions of several regions, including Tidewater, Appalachian, Lowcountry, Cajun, Creole, and Floribbean cuisine. In recent history, elements of Southern cuisine have spread to other parts the United States, influencing other types of American cuisine. Many elements of Southern cooking—tomatoes, squash, corn (and its derivatives, such as hominy and grits), and deep-pit barbecuing—are borrowings from indigenous peoples of the region (e.g., Cherokee, Caddo, Choctaw, and Seminole). From the Old World, European colonists introduced sugar, flour, milk, eggs, and livestock, along with a number of vegetables; meanwhile, enslaved West Africans trafficked to the North American colonies through the Atlantic slave trade introduced black-eyed peas, okra, rice, eggplant, sesame, sorghum, melons, and various spices. Rice became prominent in many dishes in the Lowcountry region of South Carolina due to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Pies
American(s) may refer to: * American, something of, from, or related to the United States of America, commonly known as the "United States" or "America" ** Americans, citizens and nationals of the United States of America ** American ancestry, people who self-identify their ancestry as "American" ** American English, the set of varieties of the English language native to the United States ** Native Americans in the United States, indigenous peoples of the United States * American, something of, from, or related to the Americas, also known as "America" ** Indigenous peoples of the Americas * American (word), for analysis and history of the meanings in various contexts Organizations * American Airlines, U.S.-based airline headquartered in Fort Worth, Texas * American Athletic Conference, an American college athletic conference * American Recordings (record label), a record label previously known as Def American * American University, in Washington, D.C. Sports teams Soccer * Ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ice Cream Cake
An ice cream cake is a cake with ice cream as the filling for a swiss roll or a layer cake. A simpler no-bake version can be made by layering different flavors of ice cream in a loaf pan. Ice cream cake is a popular party food, often eaten at birthdays and weddings, particularly in North America and Australia. It is not as well known in Europe. In the UK ice cream swiss roll cakes are known as Arctic rolls. Preparation In a typical assembly, the cake component is baked in the normal way, cut to shape if necessary, and then frozen. Ice cream is shaped in a mold as appropriate, and these components are then assembled while frozen. Whipped cream is often used for frosting, as a complement to the two other textures, and because many typical frostings will not adhere successfully to frozen cake. The whole cake is then kept frozen until serving, when it is allowed to thaw until it can be easily sliced but not so much as to melt the ice cream. U.S. market Ice cream cakes are popula ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Icebox Cake
An icebox cake (also known as a chocolate ripple cake or log in Australia) is a dairy-based dessert made with cream, fruits, nuts, and wafers and set in the refrigerator. One particularly well-known version is the back-of-the-box recipe on thin and dark Nabisco Famous Chocolate Wafers. History The icebox cake is derived from similar desserts such as the charlotte and the trifle, but made to be more accessible for housewives to prepare. It was first introduced to the United States in the 1920s, as companies were promoting the icebox as a kitchen appliance. Its popularity rose in the 1920s and 30s, as it used many commercial shortcuts and pre-made ingredients. In response to the dish's popularity, companies that manufactured ingredients for the cake, such as condensed milk and wafer cookies, began printing recipes on the backs of their boxes. Regional variations American The Nabisco version of the icebox cake indicates that the wafers are stacked to form a log with whipped cream ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pie In American Cuisine
Pie in American cuisine has roots in English cuisine and has evolved over centuries to adapt to American cultural tastes and ingredients. The creation of flaky pie crust shortened with lard is credited to American innovation. American cuisine in the colonial era was simple compared with the more elaborate dishes found in contemporaneous European cuisines. The simplicity of American cuisine, and the American preference for pies, was influenced by the religious culture and general circumstances of the colonial era. As European pies evolved into dainty tarts, the American "pot pie", cooked over the hearth in a Dutch oven, was generous and filling, reflecting American preferences for simple and hearty meals. Background Although borrowed from English cuisine, pies have over generations been adapted by American cooks to the ingredients and culture of the United States. Harriet Beecher Stowe observed: The pie is an English institution, which, planted on American soil, forthwith ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Refrigeration
The term refrigeration refers to the process of removing heat from an enclosed space or substance for the purpose of lowering the temperature.International Dictionary of Refrigeration, http://dictionary.iifiir.org/search.phpASHRAE Terminology, https://www.ashrae.org/technical-resources/free-resources/ashrae-terminology Refrigeration can be considered an artificial, or human-made, cooling method. Refrigeration refers to the process by which energy, in the form of heat, is removed from a low-temperature medium and transferred to a high-temperature medium. This work of energy transfer is traditionally driven by mechanical means, but can also be driven by heat, magnetism, electricity, laser, or other means. Refrigeration has many applications, including household refrigerators, industrial freezers, cryogenics, and air conditioning. Heat pumps may use the heat output of the refrigeration process, and also may be designed to be reversible, but are otherwise similar to air conditioning ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Icebox
An icebox (also called a cold closet) is a compact non-mechanical refrigerator which was a common early-twentieth-century kitchen appliance before the development of safely powered refrigeration devices. Before the development of electric refrigerators, iceboxes were referred to by the public as "refrigerators". Only after the invention of the modern day electric refrigerator did early non-electric refrigerators become known as iceboxes. The terms ''ice box'' and ''refrigerator'' were used interchangeably in advertising as long ago as 1848. Origin The first recorded use of refrigeration technology dates back to 1775 BC in the Sumerian city of Terqa. It was there that the region's King, Zimri-lim, began the construction of an elaborate ice house fitted with a sophisticated drainage system and shallow pools to freeze water in the night. Using ice for cooling and preservation was nothing new at this point, but these ice houses paved the way for their smaller counterpart, the iceb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard
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] |
Dulce De Leche
''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods. ''Dulce de leche'' is Spanish for "sweet adeof milk". Other regional names in Spanish include ''manjar'' ("delicacy") and ''arequipe''; in Mexico and some Central American countries ''dulce de leche'' made with goat's milk is called 'cajeta'. In French it is called ''confiture de lait.'' It is also known under the name of ''kajmak'' in Polish cuisine, where it was independently created based on Turkish kaymak, a kind of clotted cream. Kajmak is most commonly used for wafers or the mazurek pie traditionally eaten on Easter. Preparation and uses The most basic recipe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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