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Bouquet Garni
The ''bouquet garni'' (French for "garnished bouquet"; ) is a bundle of herbs usually tied with string and mainly used to prepare soup, stock, casseroles and various stews. The bouquet is cooked with the other ingredients and removed prior to consumption. Liquid remaining in the bouquet garni can be wrung out into the dish. There is no standard recipe for ''bouquet garni'', but most French recipes include thyme, bay leaf and parsley. It may also include basil, burnet, chervil, rosemary, peppercorns, savory and tarragon. Vegetables such as carrot, celery (leaves or leaf stalks), celeriac, leek, onion and parsley root are sometimes included in the ''bouquet''. In Provence, dried orange peel may be added. Sometimes, the ''bouquet'' is not bound with string, and its ingredients are filled into a small sachet, a piece of celery stalk, a net, or a tea strainer instead. Traditionally, the aromatics are bound within leek leaves, though a cheesecloth, muslin or coffee filter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouquet Garni P1150476 Extracted
Bouquet, a word of French origin, pronounced , may refer to: Decorative or creative arrangements * Flower bouquet, an arrangement of cut flowers * Fruit bouquet, a fruits arrangement in the form of bouquet * Bouquet garni, a bundle of herbs used to prepare soup, stock, and various stews * Candy Bouquet, an arrangement of candy, cellophanes, chocolate * Vegetable bouquet * Spiritual bouquet, a collection of prayers and spiritual actions given up for a specific purpose In arts, entertainment, and media * ''Bouquet'' (EP), a 2015 EP by The Chainsmokers * ''Bouquet'' (Robbie Basho album), 2015 * Bouquet (Percy Faith album), 1959 * Bouquet (magazine), a Japanese manga magazine People * Alan Coates Bouquet (1884–1976), English minister * Anne Bouquet (born 1952), High Commissioner of the Republic in French Polynesia * Carole Bouquet (born 1957), French actress * Henry Bouquet (1719–1765), British army officer * Jean-Claude Bouquet (1819–1885), French mathematician ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tarragon
Tarragon (''Artemisia dracunculus''), also known as estragon, is a species of perennial herb in the family Asteraceae. It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes. One subspecies, ''Artemisia dracunculus'' var. ''sativa'', is cultivated to use the leaves as an aromatic culinary herb. In some other subspecies, the characteristic aroma is largely absent. The species is polymorphic. Informal names for distinguishing the variations include "French tarragon" (best for culinary use), "Russian tarragon," and "wild tarragon" (covers various states). Tarragon grows to tall, with slender branches. The leaves are lanceolate, long and broad, glossy green, with an entire margin. The flowers are produced in small capitula diameter, each capitulum containing up to 40 yellow or greenish-yellow florets. French tarragon, however, seldom produces any flowers (or seeds). Some tarragon plants produce seeds th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blanquette De Veau
Blanquette de veau () is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France. Definition '' The Oxford Companion to Food'' describes "blanquette" as "a French and to some extent international culinary term indicating a dish of white meat (veal, poultry, also lamb) served in a white sauce". In '' Larousse Gastronomique'', Prosper Montagne's definition is "the French term for a ragout of white meat (veal, lamb or poultry) cooked in a white stock or water with aromatic flavourings".Montagne, p. 125 Simone Beck, Louisette Bertholle and Julia Child in their ''Mastering the Art of French Cooking'' describe blanquette de veau, as "a much-loved stew in France … veal simmered in a lightly seasoned white stock … served in a sauce velouté made from the veal cooking stock and enriched with cream and egg yolks". In 2007 Anne Willan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Bourguignon
Beef bourguignon () or bœuf bourguignon (; ), also called beef Burgundy, and ''bœuf à la Bourguignonne'',''Random House Dictionary'online at dictionary.com/ref> is a French beef stew braised in red wine, often red Burgundy, and beef stock, typically flavored with carrots, onions, garlic, and a ''bouquet garni'', and garnished with pearl onions, mushrooms, and bacon.Prosper Montagné, ''Larousse Gastronomique'', English translation, Crown 1961 ''s.v.'' 'beef'/ 'beef ragoûts' A similar dish using a piece of braised beef with the same garnish is pièce de bœuf à la bourguignonne.Auguste Escoffier, "Pièce de bœuf à la bourguignonne", ''A Guide to Modern Cookery'', 190p. 379/ref> Its name probably refers to the use of wine; it is likely not a regional recipe from Burgundy.Jim Chevallier, ''A History of the Food of Paris: From Roast Mammoth to Steak Frites'', 2018, , p. 191 When made with whole roasts, the meat was often larded. History The dish is often "touted as tradit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Filter
A coffee filter is a filter used for brewing coffee. Filters made of paper (disposable), or cloth, plastic, and metal (reusable) are used. The filter allows the liquid coffee to flow through, but traps the coffee grounds. Paper filters remove oily components called diterpenes; these organic compounds, present in unfiltered coffee, have anti-inflammatory properties. Metal or nylon mesh filters do not remove these components. History On July 8, 1908, the first paper coffee filter was invented by German entrepreneur Melitta Bentz. She wanted to remove the bitter taste caused by overbrewing. She patented her invention and formed a company, Melitta, to sell the coffee filters, hiring her husband and two sons to assist her as the first employees. The Flemish coffee Rombouts company was founded in Antwerp in 1896. In 1958 the company launched its first One Cup Coffee Filter for the Brussels World Exhibition, allowing a cup of coffee to be made using the perfect amount of roasted ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muslin
Muslin () is a cotton fabric of plain weave. It is made in a wide range of weights from delicate sheers to coarse sheeting. It gets its name from the city of Mosul, Iraq, where it was first manufactured. Muslin of uncommonly delicate handspun yarn was handwoven in the Bengal region of South Asia and imported into Europe for much of the 17th and early 18th centuries. In 2013, the traditional art of weaving '' Jamdani'' muslin in Bangladesh was included in the list of Masterpieces of the Oral and Intangible Heritage of Humanity by UNESCO. History In 1298 CE, Marco Polo described the cloth in his book ''The Travels''. He said it was made in Mosul, Iraq. The 16th-century English traveller Ralph Fitch lauded the muslin he saw in Sonargaon. During the 17th and 18th centuries, Mughal Bengal emerged as the foremost muslin exporter in the world, with Mughal Dhaka as capital of the worldwide muslin trade. It became highly popular in 18th-century France and eventually spread ac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheesecloth
Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheesemaking and cooking. Grades Cheesecloth is available in at least seven different grades, from open to extra-fine weave. Grades are distinguished by the number of threads per inch in each direction. Uses Food preparation The primary use of cheesecloth is in some styles of cheesemaking, where it is used to remove whey from cheese curds, and to help hold the curds together as the cheese is formed. Cheesecloth is also used in straining stocks and custards, bundling herbs, making tofu and ghee, and thickening yogurt. Queso blanco and queso fresco are Spanish and Mexican cheeses that are made from whole milk using cheesecloth. Quark is a type of German unsalted cheese that is sometimes formed with cheesecloth. Paneer is a kind of Indian fresh cheese that is commonly made with cheesecloth. Fruitcake is wrapped in rum-infused cheesecloth during the process of "feeding" the fruitcake as it ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tea Strainer
A tea strainer is a type of strainer that is placed over or in a teacup to catch loose tea leaves. When tea is brewed in the traditional manner in a teapot, the tea leaves are not contained in teabags; rather, they are freely suspended in the water. As the leaves themselves are not consumed with the tea, it is usual to filter them out with a tea strainer. Strainers usually fit into the top of the cup to catch the leaves as the tea is poured. Some deeper tea strainers can also be used to brew single cups of tea, much as teabags or brewing baskets are used the strainer full of leaves is set in a cup to brew the tea. It is then removed, along with the spent tea leaves, when the tea is ready to drink. By using a tea strainer in this way, the same leaves can be used to brew multiple cups. Despite the fact that tea strainer use has declined in the 20th century with mass production of the tea bag, it is still preferred among connoisseurs, who claim that keeping the leaves pack ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sachet (scented Bag)
A sachet is a small scented cloth bag filled with herbs, potpourri, or aromatic ingredients.Oster, p. 54 A sachet is also a small porous bag or packet containing a material intended to interact with its atmosphere; for example, desiccants are usually packed in sachets which are then placed in larger packages. A sachet can be defined as a small soft bag containing perfumed or sweet-smelling items also referred to as an ''ascent bag,'' ''scent bag'', ''sweet bag'', ''sachet bag'', ''sachet de senteurs'', ''spiced sachet'', ''potpourri sachet'', ''scented sachet'', ''perfume cushion'', ''smelling cushion'', ''scented cushion'', ''fragrant bag'', ''pomander'' or ''dream pillow''. Cultural history During the Chinese |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leek (vegetable)
The leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek (syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Allium'' also contains the onion, garlic, shallot, scallion, chive, and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or ''tareh'', are also cultivars of ''A. ampeloprasum'', although different in their uses as food. Etymology Historically, many scientific names were used for leeks, but they are now all treated as cultivars of ''A. ampeloprasum''. The name ''leek'' developed from the Old English word , from which the modern English name for garlic also derives. means 'onion' in Old English and is a cognate with languages based on Old Norse; Danish ', Icelandic ', Norwegian ' and Swedish '. German uses ' for leek, but in Dutch, ' is used for the whole onion genus, Allium. Form Rathe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Celeriac
Celeriac (''Apium graveolens'' var. ''rapaceum''), also called celery root, knob celery, and turnip-rooted celery (although it is not a close relative of the turnip), is a variety of celery cultivated for its edible stem or hypocotyl, and shoots. Celeriac is like a root vegetable except it has a bulbous hypocotyl with many small roots attached. In the Mediterranean Basin and in Northern Europe, celeriac is widely cultivated. It is also cultivated in North Africa, Siberia, Southwest Asia, and North America. In North America, the 'Diamant' cultivar predominates. History Celeriac and celery originated in the Mediterranean Basin. It was mentioned in the ''Iliad'' and ''Odyssey'' as ''selinon''. ''Σέλινον'' has been translated by Lattimore as "the parsley that grows in wet places," by Murray as " parsley of the marsh," and by Butler as " wild celery." Celeriac was grown as a medicinal crop in some early civilizations. Celery contains a plant compound called api ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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