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Onion Soup
Onion soup is a type of vegetable soup with sliced onions as the main ingredient. It is prepared in different variations in many different countries, the most famous of which is the French onion soup or Parisian onion soup. Because of the affordable ingredients, it has primarily been a dish for the poor for a long time. Common for all variations of onion soup is the use of thinly sliced or chopped onions soaked in fat, and a liquid base such as water or broth, possibly including white wine, after which the soup is cooked for a while so that the onions lose their strong flavour and the soup gains a sweet, spicy flavour. In many recipes the soup is thickened with flour or egg yolks. French onion soup An early recipe called ''soupe à l'oignon'' could be found in the recipe collection ''Le Viandier'' by Guillaume Tirel in the 15th century. François Pierre La Varenne, the chef of Marie de' Medici, described the use of bread as an addition to onion soup in his 1651 cookbook ''Le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Béchamel Sauce
Bechamel sauce ( ) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture by weight) and milk. Bechamel may also be referred to as besciamella (Italy), besamel (Greece), or white sauce (U.S.). French, Italian and Greek bechamel sauce recipes include salt and nutmeg as a seasoning base. Bechamel sauce is one of the "mother sauces" of French cuisine. Origin The first recipe of a sauce similar to bechamel is in the book by François Pierre de La Varenne in 1651, made with a roux, as in modern recipes. The name of the sauce was given in honour of Louis de Béchameil, a financier who held the honorary post of chief steward to King Louis XIV of France in the 17th century. The first named béchamel sauce appears in ''The Modern Cook,'' written by Vincent La Chapelle and published in 1733, in which the following recipe for "Turbots (a la Bechameille)" appears: There are many legends regarding the origin of bechamel sauce. For example, it is said that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Soups
Vegetables are parts of plants that are consumed by humans or other animals as food. The original meaning is still commonly used and is applied to plants collectively to refer to all edible plant matter, including the flowers, fruits, stems, leaves, roots, and seeds. An alternative definition of the term is applied somewhat arbitrarily, often by culinary and cultural tradition. It may exclude foods derived from some plants that are fruits, flowers, nuts, and cereal grains, but include savoury fruits such as tomatoes and courgettes, flowers such as broccoli, and seeds such as pulses. Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. At first, plants which grew locally would have been cultivated, but as time went on, trade brought exotic crops from elsewhere to add to domestic types. Nowadays, m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Der Silberlöffel
Der or DER may refer to: Places * Darkənd, Azerbaijan * Dearborn (Amtrak station) (station code), in Michigan, US * Der (Sumer), an ancient city located in modern-day Iraq * d'Entrecasteaux Ridge, an oceanic ridge in the south-west Pacific Ocean Science and technology * Derivative chromosome, a structurally rearranged chromosome * Distinguished Encoding Rules, a method for encoding a data object, including public key infrastructure certificates and keys * Distributed Energy Resources * ∂, the partial derivative symbol * Deep energy retrofit, an energy conservation measure Organizations * Digital Education Revolution, former Australian Government-funded educational reform program * DER rental (Domestic Electric Rentals Ltd), a UK television rentals company * Documentary Educational Resources, a non-profit film producer and distributor Other uses * Defence (Emergency) Regulations, legal regulations promulgated by the British in Mandatory Palestine in 1945 *Department of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Henriette Davidis
Johanna Friederika Henriette Katharina Davidis (1 March 1801 in Wengern – 3 April 1876 in Dortmund) arguably is Germany's most famous cookbook author. Although many similar cookbooks had been published by then, amongst others Sophie Wilhelmine Scheibler's ''Allgemeines deutsches Kochbuch für bürgerliche Haushaltungen'' in several editions, Davidis' ''Praktisches Kochbuch'' (Practical Cookbook) became the reference cookbook of the late 19th and early 20th century, a standard in German households. The large number of second-hand copies still available, frequently heavily annotated, are proof that the books were in much use. In many families ''Praktisches Kochbuch'' was handed down through the generations. However the cookbook was only one facet of the extensive educational program Davidis devised for young women. Starting with the ''Puppenköchin'' (Dolls' Cook) for very young girls on to young unmarried women, and finally housewives responsible for their own household and serva ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Das Neue Küchenlexikon
Das or DAS may refer to: Organizations * Dame Allan's Schools, Fenham, Newcastle upon Tyne, England * Danish Aviation Systems, a supplier and developer of unmanned aerial vehicles * Departamento Administrativo de Seguridad, a former Colombian intelligence agency * Department of Applied Science, UC Davis * ''Debt Arrangement Scheme'', Scotland, see Accountant in Bankruptcy Places * Das (crater), a lunar impact crater on the far side of the Moon * Das (island), an Emirati island in the Persian Gulf ** Das Island Airport * Das, Catalonia, a village in the Cerdanya, Spain * Das, Iran, a village in Razavi Khorasan Province * Great Bear Lake Airport, Northwest Territories, Canada (IATA code) Science * 1,2-Bis(dimethylarsino)benzene, a chemical compound * DAS28, Disease Activity Score of 28 joints, rheumatoid arthritis measure * Differential Ability Scales, cognitive and achievement tests Technology * Data acquisition system * Defensive aids system, an aircraft defensive syst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Erhard Gorys
Erhard is a male German given name and surname, and may refer to: People * Erhard of Regensburg, bishop of Regensburg in the 7th century * Erhard Altdorfer (c. 1480–1561), German Early Renaissance printmaker, painter and architect * Erhard Arnold Julius Dehio (1855–1940), Baltic German merchant and politician, former mayor of Tallinn (1918) *Erhard Etzlaub (c. 1455 or 1465 – 1532), astronomer, geodesist, cartographer, instrument maker and physician * Erhard Hegenwald, 16th century writer of the Reformation * Erhard Wunderlich (1956–2012), German handball player * Guido Erhard (1969–2002), German footballer *Ludwig Erhard (1897–1977), Chancellor of West Germany *Werner Erhard (born 1935), American author and founder of est ** Erhard Seminars Training, or ''est'' Fictional characters *Erhard Muller, the real name of CR-SO1 in '' Trauma Team'' See also * Erhard, Minnesota, a small city in the United States *St. Erhard (brewery), a German brewery *Erhart Erhart is a surname ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eintopf
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bratwurst
Bratwurst () is a type of German sausage made from pork or, less commonly, beef or veal. The name is derived from the Old High German ''Brätwurst'', from ''brät-'', finely chopped meat, and ''Wurst'', sausage, although in modern German it is often associated with the verb ''braten'', to pan fry or roast. Beef and veal are usually incorporated amongst a blend often including pork. History While sausage recipes can be found as early as 228 AD, the first documented evidence of the ''Bratwurst'' in Germany dates to 1313 and can be found in the Franconian city of Nuremberg, which is still internationally renowned for the production of grilling sausages. Types and traditions Germany Recipes for the sausage vary by region and even locality; some sources list over 40 different varieties of German bratwurst, many of the best known originating in Franconia (today for the most part situated in northern Bavaria, but still culturally quite distinct), its northern neighbour Thuringia an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roux
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker) or brown. Butter, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. Uses The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. In Cajun cuisine, roux is made with lard, oil, or meat, poultry, or bacon drippings instead of butter. It is often cooked to a medium or dark brown color, which lends much richness of flavor, but makes it th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
