|
List Of Bread Dishes
This is a list of bread dishes and foods, which use bread as a primary ingredient. Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of the oldest artificial foods, having been of importance since the dawn of agriculture. Bread dishes * * * * * * Bread bowl * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Bread salads * Cappon magro * Dakos * Fattoush * Panzanella Bread soups Bread soup is a simple soup that mainly consists of stale bread in a meat or vegetable broth. * * * * * * * * Jeon Jeon refers to many pancake-like dishes in Korean cuisine. * * * * * * * File:Korean pancake-Bindaetteok-04.jpg, Bindaetteok File:Korean pancake-Jindallae hwajeon-03.jpg, Hwajeon File:Korean pancake-Haemul pajeon-03.jpg, Pajeon Pancakes Paratha Paratha is a flatbread that origin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dakos
Dakos or ntakos ( el, ντάκος), also known as koukouvagia or koukouvayia (κουκουβάγια, "owl") or—in eastern Crete—kouloukopsomo (from ''koulouki'' + ''psomi'', pup + bread, allegedly the bread given to puppies), is a Cretan ''meze'' consisting of a slice of soaked dried bread or barley rusk ('' paximadi'') topped with chopped tomatoes and crumbled feta or mizithra cheese, and flavored with herbs such as dried oregano. Olives and pepper can also be added. The dish is similar to the Catalan ''pa amb tomàquet ''Pa amb tomàquet'' () ("Bread with tomato"), is a traditional food of Catalan, Aragonese and Balearic cuisine . ''Pa amb tomàquet'' is considered a staple of Catalan cuisine and identity. While considered a signature toast dish in the Catalan ...'' and the Italian frisella. References Cypriot cuisine Bread salads Bread dishes Meze Crete Olive dishes Greek cuisine Cretan cuisine {{Greece-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spring Onion Pancake 2013
Spring(s) may refer to: Common uses * Spring (season), a season of the year * Spring (device), a mechanical device that stores energy * Spring (hydrology), a natural source of water * Spring (mathematics), a geometric surface in the shape of a helically coiled tube * Spring (political terminology), often used to name periods of political liberalization * Springs (tide), in oceanography, the maximum tide, occurs twice a month during the full and new moon Places * Spring (Milz), a river in Thuringia, Germany * Spring, Alabel, a barangay unit in Alabel, Sarangani Province, Philippines * Șpring, a commune in Alba County, Romania * Șpring (river), a river in Alba County, Romania * Springs, Gauteng, South Africa * Springs, the location of Dubai British School, Dubai United States * Springs, New York, a part of East Hampton, New York * Springs, Pennsylvania, an unincorporated community * Spring, Texas, a census-designated place * Spring District, neighborhood in Bellevue, Washingt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pajeon
''Pajeon'' (, ) is a variety of '' jeon'' with scallion as its prominent ingredient, as ''pa'' () means scallion. It is a Korean dish made from a batter of eggs, wheat flour, rice flour, scallions, and often other ingredients depending on the variety. Beef, pork, kimchi, shellfish, and other seafood are mostly used.Pajeon at If one of these ingredients, such as , dominates the jeon, the name will reflect that; ''ojing'eo jeon'' (오징어전) is 'squid jeon. ''Pajeon'' is usually recognizable by the highly visible |
Hwajeon
''Hwajeon'' (), or flower cake is a small Korean pan-fried rice cake. It is made out of glutinous rice flour, honey and edible petals from seasonal flowers, such as rhododendron. It is eaten during the festivals of '' Samjinnal'' and Buddha's Birthday. Etymology The word ''hwajeon'' (; ) is a compound noun made of the hanja character ''hwa'' (; ), meaning "flower", and the character '' jeon'' (; ), meaning "a pan-fry". The synonyms ''kkot-bukkumi'' () and ''kkot-jijimi'' () are also compounds of the native Korean word ''kkot'' (), meaning "flower", and ''bukkumi'' (), meaning a "pan-fried rice cake"; or ''kkot'' () and '' jijimi'' (), meaning "pancake". Varieties and preparation ''Hwajeon'' is made of edible petals from seasonal flowers. Typically, rhododendron, pear flower, goldenbell flower, cherry blossom, and violet are used in spring; rose is used in summer; and chrysanthemum and cockscomb are used in autumn. In winter when flowers are scarce in Korea, alternat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bindaetteok
''Bindae-tteok'' (), or mung bean pancake, is a type of ''buchimgae'' (Korean pancake) that originated in the Pyongan Province. * It is made by grinding soaked mung beans, adding vegetables and meat and pan-frying it into a round, flat shape. Etymology and history ''Bindae-tteok'' first appears under the name ''binja'' () in the '' Guidebook of Homemade Food and Drinks'', a 1670 cookbook written by Jang Gye-hyang. The word appears to be derived from ''bingjya'' (), the Middle Korean transcription of the hanja word , whose first character is pronounced ''bǐng'' and means "round and flat pancake-like food". The pronunciation and the meaning of the second letter are unknown. ''Tteok'' () means a steamed, boiled, or pan-fried cake; usually a rice cake but in this case a pancake. During the Joseon era (1392–1897), richer households would dispense ''bindae-tteok'' to poorer people gathered outside the South Great Gate of Seoul during times of hardship. Bindaetteok was often eate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes (반찬; 飯饌; '' banchan'') that accompany steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, ''doenjang'' (fermented bean paste), soy sauce, salt, garlic, ginger, '' gochugaru'' ( pepper flakes), ''gochujang'' (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become national, and dishes that were once regional have proliferated in different variat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In the United Kingdom, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a '' palačinke'', a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jeon (food)
''Jeon'' ( ko, 전, 煎) is a fritter in Korean cuisine made by seasoning whole, sliced, or minced fish, meat, vegetables, etc., and coating them with wheat flour and egg wash before frying them in oil. ''Jeon'' can be made with ingredients such as fish, meat, poultry, seafood, and vegetable, and be served as an appetizer, a ''banchan'' (side dish), or an '' anju'' (food served and eaten with drinks). Some jeons are sweet desserts; one such variety is called ''hwajeon'' (literally "flower ''jeon''"). Names Although ''jeon'' can be considered a type of ''buchimgae'' in a wider sense, ''buchimgae'' and ''jeons'' are different dishes. ''Jeons'' are smaller and made with fewer ingredients than ''buchimgae''. ''Jeon'' can also be called ''jeonya'' (), especially in Korean royal court cuisine context. ''Jeonya'' is sometimes called ''jeonyueo'' () or ''jeonyuhwa'' (). The variety of jeon made for jesa (ancestral rite) are called ''gannap'' (). ''Gannap'' are usually made of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes were commercialized beginning in the early 20th century. Broths have been used as a nutrition source for the sick in Great Britain since at least the early 1700s, such as for dysentery patients. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Staling
Staling, or "going stale", is a chemical and physical process in bread and similar foods that reduces their palatability - stale bread is dry and hard. Mechanism and effects Staling is not simply a drying-out process due to evaporation. One important mechanism is the migration of moisture from the starch granules into the interstitial spaces, degelatinizing the starch. The starch amylose and amylopectin molecules realign themselves causing recrystallisation. This results in stale bread's leathery, hard texture. Bread will stale even in a moist environment, and stales most rapidly at temperatures just above freezing. While bread that has been frozen when fresh may be thawed acceptably, bread stored in a refrigerator will have increased staling rates. Countermeasures Anti-staling agents used in modern bread include wheat gluten, enzymes, and glycerolipids, mainly monoglycerides and diglycerides. Culinary uses Many classic dishes rely upon otherwise unpalatable stale bread. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Soup
Bread soup is a simple soup that mainly consists of stale bread. Variations exist in many countries, and it is often eaten during Lent. Both brown and white bread may be used. The basis for bread soup is traditionally either meat soup or vegetable broth. Less often it is made with fish broth. To prepare the dish, the bread is either cut into pieces and put directly into the broth, or it is cooked with onions and spices in a broth and then pureed. Some versions add bacon, egg and cream, others liver sausage or blood sausage. A common version of the dish is prepared from the broth remaining from the steeping of sausage during home butchering of pigs. The soup is then traditionally seasoned with marjoram. An Italian variation, ''millefanti'', also uses egg and Parmesan cheese. Some fine variations contain wine. Other, more rustic, versions contain malt or beer. Brewis Brewis is a type of bread soup associated with the cuisine of North England. Originally a term for bread soake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
