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Shortcrust Pastry
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (lard, shortening, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of the two fat products is still half that of the flour. The butter is employed to give the pastry a rich flavor, while the lard ensures optimum texture. Types *'' Pâte à foncer'' is a French shortcrust pastry that includes egg. Egg and butter are worked together with a small quantity of sugar and salt before the flour is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (food)
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especially chickens. Eggs of other birds, including ostriches and other ratites, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Bird and reptile eggs consist of a protective eggshell, albumen ( egg white), and vitellus ( egg yolk), contained within various thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture formerly categorized eggs as ''Meats'' within the Food Guide Pyramid (now MyPlate). Despite the nutritional value of eggs, there are some potential health issues ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pastries
This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are five basic types of pastry (a food that combines flour and fat); these are shortcrust pastry, filo pastry, choux pastry, flaky pastry and puff pastry. Two main types of pastry are nonlaminated, when fat is cut or rubbed into the flour, and laminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a pie or tart crust and brioche. An example of a laminated pastry would be a croissant, danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts. Pastries were first created by the ancient Egyptians. The clas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake Flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass Caryopsis, fruit) used in flour—the endosperm or protein/starchy part, the Cereal germ, germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's Cereal germ, germ and bran, while whole ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Table Knife
A table knife is an item of cutlery with a single cutting edge, and a blunt end – part of a table setting. Table knives are typically of moderate sharpness only, designed to cut prepared and cooked food. History In early periods in the West, no special kind of knife was used at the table. Men and often women of most classes carried a knife around with them for a great variety of tasks, from pruning trees to personal protection or eating at table. The Anglo-Saxon and Germanic version of this was called the ''seax'', often over a foot long. The original table knife was invented by Cardinal Richelieu. Guests at a meal brought their own cutlery, usually in a little case called a ''cadena''. It was only in the 17th century that hosts among the elite again began to lay out cutlery at the table, although at an Italian banquet in 1536 for Charles V, Holy Roman Emperor, it is recorded that each guest was provided with knife, spoon and fork, evidently a rarity. The distinguishing f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry Blender
A pastry blender is a cooking utensil used to mix a hard (solid) fat into flour in order to make pastries. The tool is usually made of narrow metal strips or wires attached to a handle, and is used by pressing down on the items to be mixed (known as "cutting in"). It is also used to break these fats (shortening, butter, lard) into smaller pieces. The blending of fat into flour at this stage impacts the amount of water that will be needed to bind the pastry into a dough. See also *Dough scraper *Dough blender *Whisk A whisk is a cooking utensil which can be used to blend ingredients smooth or to incorporate air into a mixture, in a process known as '' whisking'' or ''whipping''. Most whisks consist of a long, narrow handle with a series of wire loops joi ... References Food preparation utensils {{Kitchenware-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Processor
A food processor is a kitchen appliance used to facilitate repetitive tasks in the preparation of food. Today, the term almost always refers to an electric-motor-driven appliance, although there are some manual devices also referred to as "food processors". Food processors are similar to blenders in many forms. A food processor typically requires little to no liquid during use, and even its finely chopped products retain some texture. A blender, however, requires a set amount of liquid in order for the blade to properly blend the food, and its output is also more liquidy. Food processors are used to blend, chop, dice, and slice, allowing for quicker meal preparation. History One of the first electric food processors was the Starmix, introduced by German company Electrostar in 1946. Although the basic unit resembled a simple blender, numerous accessories were available, including attachments for slicing bread, milk centrifuges and ice cream bowls. In a time when electric motors w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sablé (biscuit)
Sablé is a French round shortbread cookie that originates in Sablé-sur-Sarthe in Sarthe. History According to the letters of the Marquise de Sévigné, the cookie was created for the first time in Sablé-sur-Sarthe in 1670. The French word ''sablé'' means " sandy", which is the French term that takes the place of the English "breadcrumbs". Generally, the baker begins the process by rubbing cold butter into flour and sugar to form particles of dough until the texture resembles that of breadcrumbs or sand. Recipe Among the most well-known sablé recipes are those of La Mère Poulard, and the cookies of Saint-Michel and Pont-Aven. Sablés can be flavoured with almonds, lemon or orange zest. See also * List of shortbread biscuits and cookies * Sandies The sandie, sometimes referred to as sablé, is a type of sugar cookie or shortbread cookie. The pecan sandie is a common variety of the cookie utilizing pecans. The Keebler Company has registered the brand name Sandies, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gluten
Gluten is a structural protein naturally found in certain cereal grains. Although "gluten" often only refers to wheat proteins, in medical literature it refers to the combination of prolamin and glutelin proteins naturally occurring in all grains that have been proved capable of triggering celiac disease. These include any species of wheat (such as common wheat, durum, spelt, khorasan, emmer and einkorn), barley, rye and some oat cultivars, as well as any cross hybrids of these grains (such as triticale). Gluten makes up 75–85% of the total protein in bread wheat. Glutens, especially Triticeae glutens, have unique viscoelastic and adhesive properties, which give dough its elasticity, helping it rise and keep its shape and often leaving the final product with a chewy texture. These properties, and its relatively low cost, make gluten valuable to both food and non-food industries. Wheat gluten is composed of mainly two types of proteins: the glutenins and the gliadins, which i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Suc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flan (pie)
A flan, in British cuisine, is an egg-based dish with an open, rimmed pastry or sponge base containing a sweet or savoury filling. Examples are bacon and egg flan and custard tart. History Flan is known in Roman cuisine. It was often a savory dish, as in "eel flan"; sweet flans were also enjoyed. In the Middle Ages, both sweet and savory flans (almonds, cinnamon and sugar; cheese, curd, spinach, fish) were very popular in Europe, especially during Lent, when meat was forbidden. Etymology The English word "flan", and the earlier forms "flaune" and "flawn", come from the Old French ''flaon'' (modern French ''flan''), in turn from the early Medieval Latin ''fladō'' (accusative ''fladōnem''), of Germanic origin, from an Indo-European root meaning "flat" or "broad".Oxford English Dictionary, 2nd Edition (1989); Petit Robert 1973. See also * Flan cake * Flaó * List of pies, tarts and flans * Quiche Quiche ( ) is a French tart consisting of pastry crust filled with sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
