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Bisque (food)
Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth ( coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp or crayfish. Alongside chowder, bisque is one of the most popular seafood soups. Etymology It is thought the name is derived from ''Biscay'', as in Bay of Biscay. The term 'bisque' is also sometimes used to refer to cream-based soups that do not contain seafood, in which the pre-cooked ingredients are pureed or processed in a food processor or a food mill. Common varieties include squash, tomato, mushroom, and red pepper. Method Bisque is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Julia Child even remarked, "Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don't want any marvelous tid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lobster Bisque
Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth ( coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp or crayfish. Alongside chowder, bisque is one of the most popular seafood soups. Etymology It is thought the name is derived from ''Biscay'', as in Bay of Biscay. The term 'bisque' is also sometimes used to refer to cream-based soups that do not contain seafood, in which the pre-cooked ingredients are pureed or processed in a food processor or a food mill. Common varieties include squash, tomato, mushroom, and red pepper. Method Bisque is a method of extracting flavor from imperfect crustaceans not good enough to send to market. In an authentic bisque, the shells are ground to a fine paste and added to thicken the soup. Julia Child even remarked, "Do not wash anything off until the soup is done because you will be using the same utensils repeatedly and you don't want any marvelous tid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Squash (fruit)
''Cucurbita'' (Latin for gourd) is a genus of herbaceous fruits in the gourd family, Cucurbitaceae (also known as ''cucurbits'' or ''cucurbi''), native to the Andes and Mesoamerica. Five edible species are grown and consumed for their flesh and seeds. They are variously known as squash, pumpkin, or gourd, depending on species, variety, and local parlance. Other kinds of gourd, also called bottle-gourds, are native to Africa and belong to the genus '' Lagenaria'', which is in the same family and subfamily as ''Cucurbita'', but in a different tribe. These other gourds are used as utensils or vessels, and their young fruits are eaten much like those of the ''Cucurbita'' species. Most ''Cucurbita'' species are herbaceous vines that grow several meters in length and have tendrils, but non-vining "bush" cultivars of ''C. pepo'' and ''C. maxima'' have also been developed. The yellow or orange flowers on a ''Cucurbita'' plant are of two types: female and male. The female ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish And Seafood Soups
Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of living fish species are ray-finned fish, belonging to the class Actinopterygii, with around 99% of those being teleosts. The earliest organisms that can be classified as fish were soft-bodied chordates that first appeared during the Cambrian period. Although they lacked a vertebrate, true spine, they possessed notochords which allowed them to be more agile than their invertebrate counterparts. Fish would continue to evolve through the Paleozoic era, diversifying into a wide variety of forms. Many fish of the Paleozoic developed placodermi, external armor that protected them from predators. The first fish with jaws appeared in the Silurian period, after which many (such as sharks) became formidable marine predators rather than just the prey o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Soups
A cream soup is a soup prepared using cream, light cream, half and half or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed. A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base. Sometimes, leftover vegetables and meats are used in cream soups. List of cream soups A multitude of notable cream soups exist, including, but not limited to the following listed below. Additional cream soups include cream of cauliflower, cream of fennel, cream of potato, cream of corn, cream of walnut, cream of roasted pumpkin, cream of celery and cream-of-anything soup. Gallery Crema de almejas.JPG, Cream of clams soup Cream of Corn Soup.JPG, Cream of corn soup Crem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crab Dishes
Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting "tail" (abdomen) ( el, βραχύς , translit=brachys = short, / = tail), usually hidden entirely under the thorax. They live in all the world's oceans, in freshwater, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. They first appeared during the Jurassic Period. Description Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin, and armed with a pair of chelae (claws). Crabs vary in size from the pea crab, a few millimeters wide, to the Japanese spider crab, with a leg span up to . Several other groups of crustaceans with similar appearances – such as king crabs and porcelain crabs – are not true crabs, but have evolved features similar to true crabs through a process known as carcinisation. Environment Crabs are found in all of the world's oceans, as well as in fresh wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Seafood Dishes
This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood (fish, shellfish or seaweed) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed. Many fish or seafood dishes have a specific name (" cioppino"), while others are simply described (" fried fish") or named for particular places (" Cullen skink")."The American Food Revolutions: Cuisines in America" Eldrbarry.net. Accessed June 2011. Bisques are prepared with a variety of seafoods. Seafood dishes [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of French Soups And Stews
This is a list of French soups and stews. French cuisine consists of cooking traditions and practices from France, famous for rich tastes and subtle nuances with a long and rich history. French soups and stews * Bisque *Bouillabaisse – a stew of mixed herbs, fish, and vegetables. *Consommé *French onion soup * Garbure – a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. *Lettuce soup * Oille – a French ''potée'' or soup believed to be the forerunner of pot-au-feu composed of various meats and vegetables.''Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librairie Larousse, Paris (1938)'') *Potée *Ragout **Ragout fin – its origin in France is not confirmed but the dish is also known in Germany as ''Würzfleisch'', although use of the French name is more common nowadays. *Ratatouille – a vegetable stew with olive oil, aubergine, courgette, bell pepper, tomato, onion and garli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream Soup
A cream soup is a soup prepared using cream, light cream, half and half or milk as a key ingredient. Sometimes the dairy product is added at the end of the cooking process, such as after a cream soup has been puréed. A cream soup will often have a soup base, prepared with ingredients such as onion, celery, garlic powder, celery salt, butter, bacon drippings, flour, salt, pepper, paprika, milk, light cream, and chicken stock or vegetable stock. Various vegetables or meats are then added to the base. Sometimes, leftover vegetables and meats are used in cream soups. List of cream soups A multitude of notable cream soups exist, including, but not limited to the following listed below. Additional cream soups include cream of cauliflower, cream of fennel, cream of potato, cream of corn, cream of walnut, cream of roasted pumpkin, cream of celery and cream-of-anything soup. Gallery Crema de almejas.JPG, Cream of clams soup Cream of Corn Soup.JPG, Cream of corn soup Crema de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Crab Dishes
This is a list of crab dishes. Crabs live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton and are arthropoda and have a single pair of claws. Crab meat is the meat found within a crab. It is used in many cuisines around the world. Crab dishes * Bisque (food) – a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, crab, shrimp or crayfish. * Black pepper crab – one of the two most popular ways that crab is served in Malaysia and Singapore. It is made with hard-shell crabs, and fried with black pepper. Unlike the other popular chilli crab dish, it is less heavy due to the absence of a sauce. * Bún riêu – '' Bún riêu cua'' is served with tomato broth and topped with crab or shrimp paste. * Chilli crab – a seafood dish popular in Malaysia and Singapore. Mud crabs are commonly used and are stir-fried in a semi-thick, swe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars produced from processed s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julia Child
Julia Carolyn Child (née McWilliams; August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, ''Mastering the Art of French Cooking'', and her subsequent television programs, the most notable of which was '' The French Chef'', which premiered in 1963. Early life On August 15, 1912, Julia Child was born as Julia Carolyn McWilliams in Pasadena, California. Child's father was John McWilliams Jr. (1880–1962), a Princeton University graduate and prominent land manager. Child's mother was Julia Carolyn ("Caro") Weston (1877–1937), a paper-company heiress and daughter of Byron Curtis Weston, a lieutenant governor of Massachusetts. Child was the eldest of three, followed by a brother, John McWilliams III, and sister, Dorothy Cousins. Child attended Polytechnic School from 4th grade to 9th grade in Pasadena, California. In high schoo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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