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À La Zingara
In French cuisine, ''à la zingara'' ( lit. "gypsy style"), sometimes spelled as ''à la singara'', is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind. The sauce is prepared by cooking the ingredients until the mixture reduces and thickens. This garnish is served with meat such as veal, poultry and sometimes eggs. Gypsy sauce (German: Zigeunersauce) may have originated from à la zingara. Gypsy sauce is prepared using many of the same ingredients as à la zingara. Simpler versions of gypsy sauce, including commercial varieties, typically use a lesser amount of ingredients, such as tomato paste, Hungarian paprika, bell peppers and sometimes onion. À la zingara À la zingara has sometimes been referred to as singara and zingara sauce. Conversely, à la zingara has also been referred to as separate fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
:Category:French Words And Phrases
{{Automatic category TOC Words and phrases A word is a basic element of language that carries meaning, can be used on its own, and is uninterruptible. Despite the fact that language speakers often have an intuitive grasp of what a word is, there is no consensus among linguists on its d ... Words and phrases by language Indo-European words and phrases ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bell Pepper
The bell pepper (also known as sweet pepper, paprika, pepper, capsicum or, in some parts of the US midwest, mango) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, chocolate, candy cane striped, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are botanically fruits—classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus ''Capsicum'' are categorized as ''chili peppers'' when they are cultivated for their pungency, including some varieties of ''Capsicum annuum''. Peppers are native to Mexico, Central America, the Caribbean and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. Preferred growing conditions for bell peppers include warm, moist soil in a t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Cuisine
The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic (and Slovakia as well). In Northern Europe, in Denmark more specifically, the traditional Danish cuisine had also been influenced by German cuisine in the past, hence several dishes being common between the two countries (e.g. potato salad). At the same time, German cuisine also shares many similar characteristics with Western European cuisine, as is reflected by some common traditional dishes served in the Low Countries (i.e. Netherlands, Belgium, and, most notably, Luxembourg). Southern German regions, such as Bavaria and Swabia, share dishes with Austrian cuisine and parts of Swiss cuisine as well. The German cuisine has also influenced other European cuisines from Central-Eastern Europe su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Austrian Cuisine
Austrian cuisine consists of many different local or regional cuisines. In addition to Viennese cuisine, which is predominantly based on the cooking traditions of the Habsburg monarchy, Habsburg Empire, there are independent regional traditions in all the Federal states of Austria, states of Austria. The Austrian cuisine shares similarities with its neighboring countries in Central Europe, but particularly with the cuisines of Hungarian cuisine, Hungary, Bavaria, Bohemia and Northern Italy. Dishes and preparation methods have often been adopted, integrated, adapted or mixed. The Austrian cuisine is internationally known above all for its pastries such as the Kaiserschmarrn, the apple strudel, as well as for the Tafelspitz and the Wiener schnitzel. Mealtimes Breakfast is of the "continental" type, usually consisting of Kaiser roll, bread rolls with either jam or cold meats and cheese, like most of european cuisine and it is accompanied by coffee, tea or juice. The midday me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Guide Culinaire
''Le Guide Culinaire'' () is Georges Auguste Escoffier's 1903 French restaurant cuisine cookbook, his first. It is regarded as a classic and still in print. Escoffier developed the recipes while working at the Savoy, Ritz and Carlton hotels from the late 1880s to the time of publication. The hotels and restaurants Escoffier worked in were on the cutting edge of modernity, doing away with many overwrought elements of the Victorian era while serving the elite of society. History The first edition was printed in 1903 in French, the second edition was published in 1907, the third in 1912, and the current fourth edition in 1921. Many of the recipes Escoffier developed while working at the Savoy in London, and later the Ritz in Paris. He kept notes on note cards. Recipes were often created and named for famous patrons including royalty, nouveaux riches, and artists. After leaving the Savoy in 1898, he began work on the book. Usage and style The original text was printed for the use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Unilever
Unilever PLC () is a British multinational consumer packaged goods company headquartered in London, England. It was founded on 2 September 1929 following the merger of Dutch margarine producer Margarine Unie with British soap maker Lever Brothers. The company's products include baby food, beauty products, bottled water, breakfast cereals, cleaning agents, condiments, dairy products, energy drinks, healthcare and hygiene products, ice cream, instant coffee, instant noodles, pet food, pharmaceuticals, soft drinks, tea, and toothpaste. It is the largest producer of soap in the world, and its products are available in over 190 countries. The company is organised into five business groups: Beauty & Wellbeing, Personal Care, Home Care, Nutrition, and Ice Cream. It has research and development facilities in China, India, the Netherlands, Pakistan, the United Kingdom, and the United States. In the 1930s, Unilever acquired the United Africa Company. In the second half of the 2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Remia
Remia is a Dutch producer of margarine, tomato ketchup, salad dressings and sauces, based in Den Dolder. History Remia originated in October 1925, when Arie de Rooij began to produce margarine and butter in his Amersfoort-based garage and basement. Later, he started up a mixing plant in which margarine with butter was mixed. De Rooij's Electrical Melangeer Installation Amersfoort, abbreviated Remia was a fact. Remia then grew rapidly, and in 1951, the company moved to larger premises in Den Dolder. In 1960 a modern sauce factory was opened. Since then, the company is best known for its range of sauces. Acquisitions As of April 30, 2010, Remia took over the mustard-factory ''De Marne's Fabrieken BV'' from the France-based Gyma Group. As of August 4, 2011, Remia took over the sauces activities of Van Dijk Food Products in Lopik Lopik () is a municipality and a town in the Netherlands, in the province of Utrecht (province), Utrecht, close to the Lek_(river), Lek river. Histor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mass Production
Mass production, also known as mass production, series production, series manufacture, or continuous production, is the production of substantial amounts of standardized products in a constant flow, including and especially on assembly lines. Together with job production and batch production, it is one of the three main production methods. The term ''mass production'' was popularized by a 1926 article in the ''Encyclopædia Britannica'' supplement that was written based on correspondence with Ford Motor Company. ''The New York Times'' used the term in the title of an article that appeared before the publication of the ''Britannica'' article. The idea of mass production is applied to many kinds of products: from fluids and particulates handled in bulk (food, fuel, chemicals and mined minerals), to clothing, textiles, parts and assemblies of parts ( household appliances and automobiles). Some mass production techniques, such as standardized sizes and production lines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condiment
A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant flavors. The seasonings and spices common in many different cuisine arise from global introductions of foreign trade. Condiments include those added to cooking to impart flavor, such as barbecue sauce and soy sauce, those added before serving such as mayonnaise in a sandwich, and those added tableside to taste, such as ketchup with fast food. Condiments can also provide other health benefits to diets that lack micronutrients. Definition The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt and pepper, using the term interchangeably with ''seasoning''. Others restrict the definition to include only "prepared food compound[s], containing one or more spices", which are added to food after th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Demi-glace
Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (''demi-glace au bœuf'') or "chicken demi-glace" (''demi-glace au poulet''). Preparation Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simple ''jus lié'' of veal stock or to create a simulated version, which the American cookbook author Julia Child referred to as a "semi-demi-glace" (i.e. sans espagnole sauce). See also * Gypsy sauce * List of sauces * Mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sieve
A sieve (), fine mesh strainer, or sift is a tool used for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet material. The word ''sift'' derives from ''sieve''. In cooking, a sifter is used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them. A strainer (see colander), meanwhile, is a form of sieve used to separate suspended solids from a liquid by filtration. Sieving Sieving is a simple technique for separating particles of different sizes. A sieve such as used for sifting flour has very small holes. Coarse particles are separated or broken up by grinding against one another and the screen openings. Depending upon the types of particles to be separated, sieves with different types of holes are used. Sieves are also used to separate stones from sand. Sieving plays an important role in food ind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
