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Pickled Mushrooms
Marinated mushrooms are forest or Fungiculture, cultivated Edible mushroom, edible mushrooms Food preservation, preserved in various ways using vinegar and possibly additionally Pasteurization, pasteurized; used as a spicy addition to food. Marinated mushrooms are a traditional dish in Polish cuisine and are characteristic of other national cuisines as well. The marinating process gives the mushrooms a characteristic tangy taste and attractive appearance. Marinated mushrooms can be made at home or produced on an industrial scale. Preparation according to Polish tradition Marinated mushrooms are prepared from fresh mushrooms, which are first cooked and then marinated in a vinegar brine with spices. Marination Marination, including mushrooms, is achieved by pouring a solution of hot vinegar, which is a faster method of preservation, providing better control over texture and salt content, but with a less rich flavor than fermentation-based pickling. The final concentration o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
02021 0693 (2) Pickled Food Of Poland, Pickled Mushrooms
1 (one, unit, unity) is a number, Numeral (linguistics), numeral, and glyph. It is the first and smallest Positive number, positive integer of the infinite sequence of natural numbers. This fundamental property has led to its unique uses in other fields, ranging from science to sports, where it commonly denotes the first, leading, or top thing in a group. 1 is the unit (measurement), unit of counting or measurement, a determiner for singular nouns, and a gender-neutral pronoun. Historically, the representation of 1 evolved from ancient Sumerian and Babylonian symbols to the modern Arabic numeral. In mathematics, 1 is the multiplicative identity, meaning that any number multiplied by 1 equals the same number. 1 is by convention not considered a prime number. In Digital electronics, digital technology, 1 represents the "on" state in binary code, the foundation of computing. Philosophically, 1 symbolizes the ultimate reality or source of existence in various traditions. In math ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armillaria Mellea
''Armillaria mellea'', commonly known as honey fungus, is an edible basidiomycete fungus in the genus ''Armillaria''. It is a plant pathogen and part of a cryptic species complex of closely related and Morphology (biology), morphologically similar species. It causes Armillaria root rot in many plant species and produces mushrooms around the base of trees it has infected. The symptoms of infection appear in the crowns of infected trees as discoloured foliage, reduced growth, Forest dieback, dieback of the branches and death. The mycelium is capable of producing light via bioluminescence. The mushroom is widely distributed in temperate regions of the Northern Hemisphere. It typically grows on hardwoods but may be found around and on other living and dead wood or in open areas. Taxonomy The species was originally named ''Agaricus melleus'' by Danish-Norwegian botanist Martin Vahl in 1790; it was transferred to the genus ''Armillaria'' in 1871 by Paul Kummer. Numerous Taxon, subtaxa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizer
An hors d'oeuvre ( ; ), appetiser, appetizer or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.'' Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Hors d'oeuvre are typically served at parties as a small "snack" before a main course. Etymology in French literally means 'outside the work', that is "not part of the ordinary set of courses in a meal". In practice, it is a dish which stands on its own as a snack or supports the main course. The French spelling is the same for singular and plural usage. In English, the typographic ligature is usually replaced by the digraph and two plural forms are acce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Oil
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable ''oil'' may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible. History In antiquity Olive oil has been a part of human culture for millennia.Ruth Schuster (December 17, 2014). "8,000-year old olive oil found in Galilee, earliest known in world", ''Haaretz''. Retrieved December 17, 2014. Archaeological evidence shows that olives were turned into olive oil by 6000 BC and 4500 BC in present-day Israel. Pagnol, p. 19, says the 6th millennium in Jericho, but cites no source. In ancient Egypt, plant oils including cedar oil, cypress oil, and ol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Table Salt
In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as rock salt or halite. Salt is essential for life in general (being the source of the essential dietary minerals sodium and chlorine), and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food. Salting, brining, and pickling are ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt works in China dates to approximately the same period. Salt was prized by the ancient Hebrews, Greeks, Romans, Byzantines, Hittites, Egyptians, and Indians. Salt became an impo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurization
In food processing, pasteurization (American and British English spelling differences#-ise, -ize (-isation, -ization), also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than , to eliminate pathogens and extend shelf life. Pasteurization either destroys or deactivates microorganisms and enzymes that contribute to food spoilage or the risk of disease, including vegetative bacteria, but most Endospore, bacterial spores survive the process. Pasteurization is named after the French microbiologist Louis Pasteur, whose research in the 1860s demonstrated that thermal processing would deactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization. Today, pasteurization is used widely in the dairy industry and other food processing industries for food preservation and food safety. By the year 1999, most liquid products were heat treated in a co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suillus Luteus
''Suillus luteus'' is a bolete fungus, and the type species of the genus ''Suillus''. Commonly referred to as slippery jack or sticky bun in English-speaking countries, its names refer to the brown pileus (mycology), cap, which is characteristically slimy in wet conditions. The fungus, initially described as ''Boletus luteus'' ("yellow mushroom") by Carl Linnaeus in 1753, is now classified in a different fungus family (biology), family as well as genus. The fruit body cap often has a distinctive conical shape before flattening with age, reaching up to in diameter. Like other boletes, it has Fungal tubes, tubes extending downward from the underside of the cap, rather than lamella (mycology), gills; spores escape at maturity through the tube openings, or pores. The pore surface is yellow, and covered by a membranous partial veil when young. The pale Stipe (mycology), stipe, or stem, measures up to 10 cm (4 in) tall and thick and bears small dots near the top. Unlike mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Imleria Badia
''Imleria badia'', commonly known as the bay bolete, is a species of pored mushroom. First described scientifically by Elias Fries in 1818, the bay bolete was reclassified as ''Xerocomus badius'' in 1931, and it is still listed thus in several sources. Modern molecular phylogenetic studies show ''Xerocomus'' to be polyphyletic (not descended from the same common ancestor), and the bay bolete is not particularly closely related to species in that genus. Both the common and scientific names refer to the bay- or chestnut-coloured cap, which is almost spherical in young specimens before broadening and flattening out to a diameter up to . On the cap underside are small yellowish pores that turn dull blue-grey when bruised. The smooth, cylindrical stipe, measuring long by thick, is coloured like the cap, but paler. Some varieties have been described from eastern North America, differing from the main type in both macroscopic and microscopic morphology. The species is found in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Leaf
The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. Bay leaves come from various plants and are used for their distinctive flavour and fragrance. The most common source is the bay laurel ('' Laurus nobilis''). Other types include California bay laurel, Indian bay leaf, West Indian bay laurel, and Mexican bay laurel. Bay leaves contain essential oils, such as eucalyptol, terpenes, and methyleugenol, which contribute to their taste and aroma. Bay leaves are used in cuisines including Indian, Filipino, European, and Caribbean. They are typically used in soups, stews, meat, seafood, and vegetable dishes. The leaves should be removed from the cooked food before eating as they can be abrasi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allspice
Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry of ''Pimenta dioica'', a midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, now cultivated in many warm parts of the world. The name ''allspice'' was coined as early as 1621 by the English, who valued it as a spice that combined the flavours of cinnamon, nutmeg, and clove. Contrary to common misconception, it is not a mixture of spices. Several unrelated fragrant shrubs are called "Carolina allspice" ('' Calycanthus floridus''), "Japanese allspice" ('' Chimonanthus praecox''), or "wild allspice" ('' Lindera benzoin''). Production Allspice is the dried fruit of the ''Pimenta dioica'' plant. The fruits are picked when green and unripe, and are traditionally dried in the sun. When dry, they are brown and resemble large, smooth peppercorns. Fresh leaves are similar in texture to bay leaves and similarly used in cooking. Leaves and wood are oft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piper (plant)
''Piper'', the pepper plants or pepper vines, is an economically and ecologically important genus in the family Piperaceae. It contains about 1,000–2,000 species of shrubs, herbs, and lianas, many of which are dominant species in their native habitat. The diversification of this taxon is of interest to understanding the evolution of plants. Pepper plants belong to the magnoliids, which are angiosperms but neither monocots nor eudicots. Their family, Piperaceae, is most closely related to the lizardtail family ( Saururaceae), which in fact generally look like smaller, more delicate and amphibious pepper plants. Both families have characteristic tail-shaped inflorescences covered in tiny flowers. A somewhat less close relative is the pipevine family ( Aristolochiaceae). A well-known and very close relative – being also part of the Piperaceae – are the radiator plants of the genus '' Peperomia''. The scientific name ''Piper'' and the common name "pepper" are derived f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
