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Steamed Bread
Steamed bread is a kind of bread, typically made from wheat, that is prepared by steaming instead of baking. Steamed bread is produced and consumed all around the world. In Chinese cuisine, ''mantou'' is a staple food of northern China, where up to 70% of flour production in the region is used to make it. There are now many variations of mantou in China, for example wholemeal mantou, milk mantou, and sweet potato mantou. Wotou is another steamed bread found in northern China. In South African cuisine, a number of groups produce steamed bread, such as the Zulu ''ujeqe'' which can be eaten alone or with tomato soup. South African steamed breads are typically made at home for consumption on the same day, but research on commercial production continues to advance, aided by earlier developments in the mass production of Chinese steamed bread. In the cuisine of the United States, one example of steamed bread is Boston brown bread, a sweet food which may be eaten as a dessert. The Sout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South African Cuisine
South African cuisine reflects the diverse range of culinary traditions embodied by the various communities that inhabit the country. Among the indigenous peoples of South Africa, the Khoisan foraged over 300 species of edible food plants, such as the rooibos shrub legume, whose culinary value continues to exert a salient influence on South African cuisine. Subsequent encounters with Bantu peoples in South Africa, Bantu pastoralists facilitated the emergence of cultivated crops and domestic cattle, which supplemented traditional Khoisan techniques of meat preservation. In addition, Bantu-speaking communities forged an extensive repertoire of culinary ingredients and dishes, many of which are still consumed today in traditional settlements and urban entrepôts alike. History The San peoples were hunter-gatherers, who mostly depended on foods like Tortoise, tortoises, crayfish, coconuts and squash (plant), squash for survival skills. Agriculture in South Africa, Agriculture was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dampfnudel
A ' ( lit. "steam-noodle"; plural ', Alsatian: ) is a dumpling eaten as a meal or as a dessert in Germany, Austria and in France (Alsace- Moselle). It is a typical dish in southern Germany. History There are ' city gates in Freckenfeld and Kandel, two towns in the Rhineland-Palatinate, in western Germany, very near the border with French Alsace. It is reputed that, during the Thirty Years' War, Swedish troops arrived at Freckenfeld and demanded ransom. Master baker Johannes Muck, with his wife and apprentice, made 1,286 ' to feed the soldiers, who then spared the village from further extortion and pillage. The ' (Dampfnudel gate) even features on the coat of arms of the municipality of Freckenfeld. Ingredients and preparation ' are made from a dough composed of white flour, water, yeast, salt, butter or margarine, and sometimes also eggs and a little sugar. The dough is formed into balls about the size of an egg, left to rise and then cooked in a covered pot, preferably ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pumpernickel
Pumpernickel (; ) is a typically heavy, slightly sweet rye bread traditionally made with sourdough starter and coarsely ground rye. It is sometimes made with a combination of rye flour and whole rye grains ("rye berries"). At one time it was traditional peasant fare, but largely during the 20th century various forms became popular with other classes through delicatessens and supermarkets. Present-day European and North American pumpernickel differ in several characteristics, including the use of additional leaveners. The North American version may have coloring and flavoring agents, added wheat flour, a higher baking temperature, and a dramatically shortened baking time. Etymology The word supposedly stems from an old Bavarian term for "hard", either referring to the process used to grind the grain into flour, or the density of the final bread product. According to ''Langenscheidts Taschenwörterbuch'' (1956), it refers to a form of " pumping work". The philologist Johann ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Steamed Foods
This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming. Steamed foods * Ada – a food item from Kerala, usually made of rice flour with sweet filling inside. * Bánh – in Hanoi Vietnamese, translates loosely as "cake" or "bread", referring to a wide variety of prepared foods. Some varieties are cooked by steaming. ** Bánh bò – a steamed sponge cake ** Bánh bột lọc ** Bánh chuối hấp – literally "steamed banana cake" ** Bánh cuốn ** Bánh da lợn – a steamed layer cake ** Bánh khoai mì hấp ** Bánh tẻ * Chinese steamed eggs – eggs are beaten to a consistency similar to that used for an omelette and then steamed * Corunda * Couscous * Dhokla * Jjim – a Korean cuisine term referring to dishes made by steaming or boiling meat, chicken, fish, or shellfish which have been marinated in a sauce or soup ** Agujjim ** Andong jjimdak ** Galbijjim – a variety of ''jjim'' or Korean stea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dombolo
Dombolo, (also known as umbhako, ujeqe, dipapata in Setswana and rostile in Xhosa), is a traditional South African steamed bread. It is a popular staple food in many homes within South Africa. The bread is prepared in a container in a pot of boiling water. It differs from the traditional dumpling in that it is prepared using yeast instead of baking powder. There are different variations of the dish around South Africa. In the Zulu culture, dombolo is cooked on top of a stew rather than on its own in a separate pot. That variation of the steamed bread is known amongst the Zulus as uJeqe. Dombolo is often consumed with different kinds of side dishes such as chicken stew, beef stew, oxtail stew, lamb stew, or tripe. Dombolo can be made using cake flour and placed on top of a stew to soak in the stew's flavours. See also * List of steamed foods * South African cuisine * * References {{reflist, refs= {{cite book , last=Ndoyiya , first=X. , title=Ukutya Kwasekhaya: Tastes from Ne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of The United States
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are Native American, British, German, Spanish, West African, Greek and Italian cuisines. While some of American cuisine is fusion cuisine, many regions in the United States have a specific regional cuisine. Several are deeply rooted in ethnic heritages, such as American Chinese, Cajun, New Mexican, Louisiana Creole, Pennsylvania Dutch, Soul food, Tex-Mex, and Tlingit. American cuisine saw significant expansion during the 19th and 20th centuries, primarily due to the influx of immigrants from different nations. This has allowed for the current rich diversity in food dishes throughout the country. This was driven in part by the many Chefs and television personalities who contribute ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lebensmittel-Wissenschaft & Technologie
''LWT - Food Science and Technology'', formerly known as ''Lebensmittel-Wissenschaft & Technologie'' ( en, Food Science & Technology, italic=yes), is a peer-reviewed scientific journal published by Elsevier. It is the official journal of the Swiss Society of Food Science and Technology and the International Union of Food Science and Technology. The editor-in-chief is Rakesh K. Singh. According to the ''Journal Citation Reports'', the journal's 2020 impact factor The impact factor (IF) or journal impact factor (JIF) of an academic journal is a scientometric index calculated by Clarivate that reflects the yearly mean number of citations of articles published in the last two years in a given journal, as i ... is 4.952. From January 2022 LWT will become an open access journal. References External links * Swiss Society of Food Science and Technology English-language journals Publications established in 1968 Food science journals Elsevier academic journals {{s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Soup
Tomato soup is a soup with tomatoes as the primary ingredient. It can be served hot or cold, and may be made in a variety of ways. It may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs. History The first published tomato soup is mentioned by Eliza Leslie in 1857 in her final publication New Cookery Book'. Joseph Campbell's recipe for condensed tomato soup in 1897 further increased its popularity. Traditional tomato soup It can be made fresh by blanching tomatoes, removing the skins, then blending them into a puree. In Poland it is commonly prepared with tomato paste, chicken broth and sour cream. The soup is not " creamed" and contains pieces of vegetables such as carrots, parsley root, celery root, etc. It might be served with pasta or rice. The soup is often based on rosół that was cooked few days earlier and hasn't been eaten. This way of cooking tomato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zulu People
Zulu people (; zu, amaZulu) are a Nguni ethnic group native to Southern Africa. The Zulu people are the largest ethnic group and nation in South Africa, with an estimated 10–12 million people, living mainly in the province of KwaZulu-Natal. They originated from Nguni communities who took part in the Bantu migrations over millennia. As the clans integrated together, the rulership of Shaka brought success to the Zulu nation due to his improved military tactics and organization. Zulus take pride in their ceremonies such as the Umhlanga, or Reed Dance, and their various forms of beadwork. The art and skill of beadwork takes part in the identification of Zulu people and acts as a form of communication and dedication to the tribe and specific traditions. The men and women both serve different purposes in society in order to function as a whole. Today the Zulu people predominantly believe in Christianity, but have created a syncretic religion that is combined with the Zulu's pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wotou
Wotou or wowotou, also called Chinese cornbread, is a type of steamed bread made from cornmeal in Northern China. Etymology "Wotou" literally translates to "nest thing", since the wotou resembles a bird's nest with its hollow cone shape. History Wōtóu is in the shape of a hollow cone. It was a cheap food for poor people, but a legend grew on how it became a dish served in the Imperial Kitchens. The legend says that during Empress Dowager Cixi's flight to Xi'an from the Battle of Peking (1900) when the Eight-Nation Alliance invaded China in the Boxer Rebellion, Cixi received a bunch of corn buns to satiate her hunger. After her return to Beijing, she ordered the Imperial cooks to make it again for her, and the chef used more refined ingredients to create the golden colored wotou bun, which became one of the Imperial dishes. The full name of the bun was the "Royal Wotou" 宮廷小窩頭 gōngtíng xiǎo wōtóu. It has been transformed into a popular food from its previous poor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat 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 fruit) used in flour—the endosperm or protein/starchy part, the 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 germ and bran, while whole grain or ''wholemeal flour'' is made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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