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Staling
Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability - stale bread is dry and hard. Mechanism and effects Staling is not simply a drying-out process due to evaporation. One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch. The starch amylose and amylopectin molecules realign themselves causing recrystallisation. This results in stale bread's leathery, hard texture. Bread will stale even in a moist environment, and stales most rapidly at temperatures just above freezing. While bread that has been frozen when fresh may be thawed acceptably, bread stored in a refrigerator will have increased staling rates. Countermeasures Anti-staling agents used in modern bread include wheat gluten, enzymes, and glycerolipids, mainly monoglycerides and diglycerides. Culinary uses Many classic dishes rely upon otherwise unpalatable stale bread. E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stale Bread
Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability - stale bread is dry and hard. Mechanism and effects Staling is not simply a drying-out process due to evaporation. One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch. The starch amylose and amylopectin molecules realign themselves causing recrystallisation. This results in stale bread's leathery, hard texture. Bread will stale even in a moist environment, and stales most rapidly at temperatures just above freezing. While bread that has been frozen when fresh may be thawed acceptably, bread stored in a refrigerator will have increased staling rates. Countermeasures Anti-staling agents used in modern bread include wheat gluten, enzymes, and glycerolipids, mainly monoglycerides and diglycerides. Culinary uses Many classic dishes rely upon otherwise unpalatable stale bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wodzionka
Wodzianka, wodzionka (), kapłonek or brotzupa is a Silesian and Central Poland bread soup made from stale bread, fat and water or milk. Traditionally, ''wodzionka'' is prepared by soaking two- to three-day-old stale bread in water or broth and adding garlic, bay leaves, black pepper and other seasonings, fried bacon, and lard or butter. It was reportedly served in late autumn and winter, when cows had less milk. See also * Acquacotta * Bread soup * List of bread dishes * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ... References Polish cuisine Silesian cuisine Bread soups Łódź Voivodeship {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Soup
Bread soup is a simple soup that mainly consists of stale bread. Variations exist in many countries, and it is often eaten during Lent. Both brown and white bread may be used. The basis for bread soup is traditionally either meat soup or vegetable broth. Less often it is made with fish broth. To prepare the dish, the bread is either cut into pieces and put directly into the broth, or it is cooked with onions and spices in a broth and then pureed. Some versions add bacon, egg and cream, others liver sausage or blood sausage. A common version of the dish is prepared from the broth remaining from the steeping of sausage during home butchering of pigs. The soup is then traditionally seasoned with marjoram. An Italian variation, ''millefanti'', also uses egg and Parmesan cheese. Some fine variations contain wine. Other, more rustic, versions contain malt or beer. Brewis Brewis is a type of bread soup associated with the cuisine of North England. Originally a term for bread soaked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monoglyceride
Monoglycerides (also: acylglycerols or monoacylglycerols) are a class of glycerides which are composed of a molecule of glycerol linked to a fatty acid via an ester bond. As glycerol contains both primary and secondary alcohol groups two different types of monoglycerides may be formed; 1-monoacylglycerols where the fatty acid is attached to a primary alcohol, or a 2-monoacylglycerols where the fatty acid is attached to the secondary alcohol. Synthesis Monoglycerides are produced both biologically and industrially. They are naturally present at very low levels (0.1-0.2%) in some seed oils such as olive oil, rapeseed oil and cottonseed oil. They are biosynthesized by the enzymatic hydrolysis of triglycerides by lipoprotein lipase and the enzymatic hydrolysis of diglycerides by diacylglycerol lipase; or as an intermediate in the alkanoylation of glycerol to form fats. Several monoglycerides are pharmacologically active (e.g. 2-oleoylglycerol, 2-arachidonoylglycerol). Industrial p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Evaporation
Evaporation is a type of vaporization that occurs on the surface of a liquid as it changes into the gas phase. High concentration of the evaporating substance in the surrounding gas significantly slows down evaporation, such as when humidity affects rate of evaporation of water. When the molecules of the liquid collide, they transfer energy to each other based on how they collide. When a molecule near the surface absorbs enough energy to overcome the vapor pressure, it will escape and enter the surrounding air as a gas. When evaporation occurs, the energy removed from the vaporized liquid will reduce the temperature of the liquid, resulting in evaporative cooling. On average, only a fraction of the molecules in a liquid have enough heat energy to escape from the liquid. The evaporation will continue until an equilibrium is reached when the evaporation of the liquid is equal to its condensation. In an enclosed environment, a liquid will evaporate until the surrounding air is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ribollita
Ribollita is a Tuscan bread soup, panade, porridge, or potage made with bread and vegetables, often from leftovers. There are many variations but the main ingredients always include leftover bread, cannellini beans, lacinato kale, cabbage, and inexpensive vegetables such as carrot, beans, chard, celery, potatoes, and onion. Its name means "reboiled". It is often baked in a clay pot. Like most Tuscan cuisine, the soup has peasant origins. It was originally made by reheating (or reboiling) the leftover minestrone or vegetable soup from the previous day with stale bread. Some sources date it back to the Middle Ages when the servants gathered up food-soaked bread trenchers from feudal lords' banquets and boiled them for their dinners. History It is a typical "poor" dish of peasant origin, whose name derives from the fact that the peasants cooked a large quantity of it (especially on Fridays, being a lean dish) and then "boiled" it in a pan in the following days (hence "rib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British Cuisine
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it". International recognition of British cuisine was historically limited to the full breakfast and the Christmas dinner. However, Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts. Wine and words such as beef and mutton were brought to Britain by the Normans while, Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into Great Britain in the Middle Ages. The pub is an important aspect of British culture and cuisine, and is often the focal point of local communities. Referred to as their "local" by regulars, pubs are typically chosen for their proximity to h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meatloaf
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses. The cooked meatloaf can be sliced like a loaf of bread to make individual portions. It can easily become dry; therefore, various techniques exist to keep the dish moist, like mixing in bread crumbs and egg, covering it with sauce, wrapping it, or using moisture-enhancing ingredients in the mixture, such as filling it with fatty meats, rich cheeses, or vegetables. History Meatloaf of minced meat was mentioned in the Roman cookery collection ''Apicius'' as early as the 5th century. Meatloaf is a traditional German, Scandinavian and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haslet
In British English, haslet or acelet is a pork meatloaf with herbs, originally from Lincolnshire. The word is derived from the Old French meaning ''entrails''. In Lincolnshire, haslet (pronounced '/ˈhæslɪt/' locally) is typically made from stale white bread, minced pork, sage, salt and black pepper. It is typically served cold with pickles and salad, or as a sandwich filling. In England, it is occasionally sold on a delicatessen counter. Welsh haslet is traditionally made from finely minced potatoes, pigs' liver and onions. In North American English, "haslet" refers to the "edible viscera In biology, an organ is a collection of tissues joined in a structural unit to serve a common function. In the hierarchy of life, an organ lies between tissue and an organ system. Tissues are formed from same type cells to act together in a ... of a butchered animal". ''Webster's Third New International Dictionary'' (unabridged), Volume 2, Page 1037, Edition 1961, Editor in Chief ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breadcrumbs
Bread crumbs or breadcrumbs (regional variants including breading and crispies) consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called ''panko''. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leblebi
Leblebi ( tr, leblebi; acm, لبلبي, leblebi; ar, قضامة, Qdameh, Qudamah; fa, نخودچی, Nokhodchi; scn, Càlia) is a snack made from roasted chickpeas, common and popular in Iran, Palestine, Jordan, Syria, Lebanon, Iraq, Greece and Turkey, and sometimes seasoned with salt, hot spices, dried cloves, or candy coated. In Tunisia, the term refers to a very popular chickpea-based breakfast soup which also includes egg and stale bread. Chickpeas used for leblebi are selected for shape, size, color, and harvesting time, and vary by cultivar. Generally, large-seeded (8–9 mm in diameter and 30–50 g of 100 kernel weight ), lighter-colored, round, and smooth surfaced ''Kabuli'' chickpeas are preferred; a thick seed coat and hull, easy to remove from the kernel is requisite. Harvesting time determines the tempering process and quality of leblebi; chickpeas are cleaned and classified by size, with undeveloped, damaged, shrunken, and broken chickpeas discarded. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Migas
Migas () ("crumbs" in English) is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at '' monterías'' in southern Spain. The same name is used for a different dish made from corn or flour tortillas in Mexican and Tex-Mex cuisines. Iberian migas Spanish migas Migas is a traditional dish in Spanish cuisine. It was originally a breakfast dish that made use of leftover bread or tortas. Migas is usually served as a first course for lunch or dinner in restaurants in Spain. The ingredients of migas vary across the provinces of Spain. In Extremadura, this dish includes day-old bread soaked in water, garlic, paprika, and olive oil. In Teruel, Aragon, migas includes chorizo and bacon, and is often served with grapes. In La Mancha, ''migas manchegas'' is a more elaborate preparation using basically the s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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