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Savoiardi
Ladyfingers, or in British English sponge fingers (sometimes known by the Italian name or by the French name ) also known in the Haredi Jewish community as baby fingers (due to concerns of modesty), are low-density, dry, egg-based, sweet sponge cake biscuits roughly shaped like large fingers. They are a principal ingredient in many dessert recipes, such as trifles and charlottes, and are also used as fruit or chocolate gateau linings, and sometimes for the sponge element of tiramisu. They are typically soaked in a sugar syrup or liqueur, or in coffee or espresso for tiramisu. Plain ladyfingers are commonly given to infants, being soft enough for teething mouths, but easy to grasp and firm enough not to fall apart. History Ladyfingers originated in the late 15th century at the court of the Duchy of Savoy, and were created to mark the occasion of a visit by the King of France. Later, they were given the name ''savoiardi'' and recognized as an "official" court biscuit. They were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tiramisu
Tiramisu ( it, tiramisù , from , "pick me up" or "cheer me up") is a coffee-flavoured Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar, and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Its origins are often disputed among Italian regions Veneto and Friuli Venezia Giulia. History Tiramisu appears to have been invented in the 1960s, but where and when exactly is unclear. The recipe for tiramisu is not found in cookbooks before the 1960s. It is also not mentioned in encyclopedias and dictionaries of the 1970s, making its first appearance in print in Italian in 1980, and in English in 1982. It is mentioned in a 1983 cookbook devoted to cooking of the Veneto, and a Canadian tourist guide published in 1971. This suggests that it is a recent invention. Obituaries for the restaurateur Ado Campeol (1928–2021) reported that it was invented ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Trifle
Trifle is a layered dessert of English origin. The usual ingredients are a thin layer of sponge fingers or sponge cake soaked in sherry or another fortified wine, a fruit element (fresh or jelly), custard and whipped cream layered in that order in a glass dish. The contents of a trifle are highly variable and many varieties exist, some forgoing fruit entirely and instead using other ingredients, such as chocolate, coffee or vanilla. The fruit and sponge layers may be suspended in fruit-flavoured jelly, and these ingredients are usually arranged to produce three or four layers. The assembled dessert can be topped with whipped cream or, more traditionally, syllabub. The name ''trifle'' was used for a dessert like a fruit fool in the sixteenth century; by the eighteenth century, Hannah Glasse records a recognisably modern trifle, with the inclusion of a gelatin jelly. History Trifle appeared in cookery books in the sixteenth century. The earliest use of the name ''trifle' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duchy Of Savoy
The Duchy of Savoy ( it, Ducato di Savoia; french: Duché de Savoie) was a country in Western Europe that existed from 1416. It was created when Sigismund, Holy Roman Emperor, raised the County of Savoy into a duchy for Amadeus VIII. The duchy was an Imperial fief, subject of the Holy Roman Empire, until 1792, with a vote in the Imperial Diet. From the 16th century, Savoy belonged to the Upper Rhenish Circle. Its territory included the current French departments of Savoy, Haute-Savoie and the Alpes-Maritimes, the current Italian region of Aosta Valley, a large part of Piedmont and the County of Geneva in Switzerland, which was then lost to the Old Swiss Confederacy. Throughout its history, it was ruled by the House of Savoy and formed a part of the larger Savoyard state, which in 1720 became the Kingdom of Piedmont-Sardinia (also called "Kingdom of Savoy-Sardinia"). The main Vulgar languages that were spoken within the Duchy of Savoy were Piedmontese and Arpitan. Hist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sole (foot)
The sole is the bottom of the foot. In humans the sole of the foot is anatomically referred to as the plantar aspect. Structure The glabrous skin on the sole of the foot lacks the hair and pigmentation found elsewhere on the body, and it has a high concentration of sweat pores. The sole contains the thickest layers of skin on the body due to the weight that is continually placed on it. It is crossed by a set of creases that form during the early stages of embryonic development. Like those of the palm, the sweat pores of the sole lack sebaceous glands. The sole is a sensory organ by which we can perceive the ground while standing and walking. The subcutaneous tissue in the sole has adapted to deal with the high local compressive forces on the heel and the ball (between the toes and the arch) by developing a system of "pressure chambers." Each chamber is composed of internal fibrofatty tissue covered by external collagen connective tissue. The septa (internal walls) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biscuits
A biscuit is a flour-based baked and shaped food product. In most countries biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers. Types of biscuit include sandwich biscuits, digestive biscuits, ginger biscuits, shortbread biscuits, chocolate chip cookies, chocolate-coated marshmallow treats, Anzac biscuits, '' biscotti'', and ''speculaas''. In most of North America, nearly all hard sweet biscuits are called " cookies", while the term " biscuit" is used for a soft, leavened quick bread similar to a less sweet version of a ''scone''. "Biscuit" may also refer to hard flour-based baked animal feed, as with dog biscuit. Variations in meaning * In most of the world outside North America, a biscuit is a small baked product that would be called either a " cookie" or a " cracker" in the United States and sometimes in Canada. Biscuits in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry Bag
A pastry bag (or piping bag in the Commonwealth) is an often cone- or triangular-shaped bag made from cloth, paper, plastic, or the intestinal lining of a lamb, that is squeezed by hand to ''pipe'' semi-solid foods by pressing them through a narrow opening at one end often fitted with a shaped nozzle, for many purposes including in particular cake decoration and icing. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to extrude its contents. Many differently shaped nozzles are used to produce cross-sections such as star, leaf, and flower-petal shapes; a simple circular nozzle makes round shapes and is also used for filling pastries such as profiteroles. In addition to icing, pastry bags are commonly used to shape meringue and whipped cream, and to fill doughnuts with jelly or custard. They are used to form cream puffs, éclairs, and ladyfingers. Bags can also be used to shape savory foods such as filling for deviled eggs, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ammonium Bicarbonate
Ammonium bicarbonate is an inorganic compound with formula (NH4)HCO3. The compound has many names, reflecting its long history. Chemically speaking, it is the bicarbonate salt of the ammonium ion. It is a colourless solid that degrades readily to carbon dioxide, water and ammonia. Production Ammonium bicarbonate is produced by combining carbon dioxide and ammonia: :CO2 + NH3 + H2O → (NH4)HCO3 Since ammonium bicarbonate is thermally unstable, the reaction solution is kept cold, which allows the precipitation of the product as white solid. About 100,000 tons were produced in this way in 1997. Ammonia gas passed into a strong aqueous solution of the sesquicarbonate (a 2:1:1 mixture of (NH4)HCO3, (NH4)2CO3, and H2O) converts it into normal ammonium carbonate ((NH4)2CO3), which can be obtained in the crystalline condition from a solution prepared at about 30 °C. This compound on exposure to air gives off ammonia and reverts to ammonium bicarbonate. Salt of hartshorn Compositions co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leavening Agent
In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain. Biological leavening agents * ''Saccharomyces cerevisiae'' producing carbon dioxide found in: ** baker's yeast ** Beer barm (unpasteurised—live yeast) ** ginger beer ** kefir ** sourdough starter * ''Clostridium perfringens'' pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Funeral Biscuit
Funeral biscuits were a type of biscuit traditionally served at funerals in England, Wales, Scotland, and North America. ''The Gentleman's Magazine'' described funeral biscuits in 1790. The writer described them as "a kind of sugared biscuit, which are wrapped up, generally two of them together, in a sheet of wax paper, sealed with black wax." The biscuits were given to each person attending the funeral, and were a custom of the funerals of "lower and the middling class of people." In Lincolnshire, funeral biscuits were part of the tradition of telling the bees of their owner's death in the early 19th century. In early North America, the biscuits were stamped with burial motifs or symbols, such as a winged head or cherub, or an hourglass or skull. Throughout the 19th century, British newspapers carried advertisements for commercially-prepared biscuits. Prepared biscuits were common in the period; a story printed in an 1877 edition of the ''Englishwoman's Domestic Magazine'' noted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boudoir
A boudoir (; ) is a woman's private sitting room or salon in a furnished residence, usually between the dining room and the bedroom, but can also refer to a woman's private bedroom. The term derives from the French verb ''bouder'' (to sulk or pout) or adjective ''boudeur'' (sulking)—the room was originally a space for sulking in, or one to put away or withdraw to. Architecture A cognate of the English "bower", historically, the boudoir formed part of the private suite of rooms of a "lady" or upper-class woman, for bathing and dressing, adjacent to her bedchamber, being the female equivalent of the male cabinet. In later periods, the boudoir was used as a private drawing room, and was used for other activities, such as embroidery or spending time with one's romantic partner. English-language usage varies between countries, and is now largely historical. In the United Kingdom, in the period when the term was most often used (Victorian era and early 20th century), a boud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Konditorei
A ''Konditorei'' is a business that typically offers a wide variety of pastries and typically also serves as a café, these are found in many different countries including Germany, Austria, Switzerland, France, Denmark, Sweden, the Czech Republic, and more. However the culture and function of the ''Konditorei'' may vary based on locations. In Germany, Austria, and Switzerland it's a popular custom to go in the mid-afternoon to a ''Konditorei'' to have a portion of cake and some coffee or hot chocolate to consume on the premises. A similar culture is present in several northern European countries influenced by central European trends, such as Denmark and Sweden (however these are called konditori or café/kafé). In order to become a ''Konditor'', the speciality baker for a ''Konditorei'', the profession (in many countries) requires an extensive apprenticeship or speciality training program. In the Czech Republic, such shops are usually called ''cukrárna'' (sugar shop) and their ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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