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Chiffon Pie
A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue. This filling is then put into a pre-baked pie shell of variable composition and chilled. This same technique can also be used with canned pumpkin to produce pumpkin chiffon pie. The preparation of a mock chiffon pie can be simplified by using flavored gelatin mix and artificial whipped cream substitute. Origin The chiffon pie was invented in Los Angeles in 1926 by Monroe Boston Strause, who was known as the Pie King. The original recipe called for beaten egg whites to be folded into a cornstarch-thickened liquid.Perry, Charles.The Pie King.Los Angeles ''Times'' Janua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Ladies' Home Journal (1948) (14764208311)
''The'' is a grammatical Article (grammar), article in English language, English, denoting nouns that are already or about to be mentioned, under discussion, implied or otherwise presumed familiar to listeners, readers, or speakers. It is the definite article in English. ''The'' is the Most common words in English, most frequently used word in the English language; studies and analyses of texts have found it to account for seven percent of all printed English-language words. It is derived from gendered articles in Old English which combined in Middle English and now has a single form used with nouns of any gender. The word can be used with both singular and plural nouns, and with a noun that starts with any letter. This is different from many other languages, which have different forms of the definite article for different genders or numbers. Pronunciation In most dialects, "the" is pronounced as (with the voiced dental fricative followed by a schwa) when followed by a con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meringue
Meringue ( , ) is a type of dessert or candy, of French cuisine, French origin, traditionally made from Whisk, whipped egg whites and sugar, and occasionally an acid, acidic ingredient such as lemon, vinegar, or potassium bitartrate, cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of wikt:stiff peaks, stiff peaks by Denaturation (biochemistry), denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. They are light, airy, and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature () for an extended period of up to two hours. History The ''Oxford English Dictionary'' states that the French word is of unknown origin. The name ''meringue'' for this confection first appeared in print in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Curd
Fruit curd is a dessert spread and topping. It is usually made with citrus fruit, though may be made with other fruits. Curds are often used as Spread (food), spreads and as Flavoring, flavourings. Description Fruit curd is a dessert spread and topping usually made with citrus fruit, such as lemon, Lime (fruit), lime, orange (fruit), orange, grapefruit or tangerine. Other flavor variations include passion fruit (or lilikoi), mango, and berries such as raspberry, raspberries, cranberry, cranberries or blackberry, blackberries. The basic ingredients of fruit curd are beaten egg yolks, sugar, fruit juice, and Zest (ingredient), zest, which are gently cooked together until thick and then allowed to cool, forming a soft, smooth, flavorful spread. The egg yolks are usually tempered in the cooking process to prevent their coagulation. Some recipes also include egg whites or butter. Curds differ from pie fillings or custards in that they contain a higher proportion of juice and zest, whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gelatin
Gelatin or gelatine () is a translucent, colorless, flavorless food ingredient, commonly derived from collagen taken from animal body parts. It is brittle when dry and rubbery when moist. It may also be referred to as hydrolyzed collagen, collagen hydrolysate, gelatine hydrolysate, hydrolyzed gelatine, and collagen peptides after it has undergone hydrolysis. It is commonly used as a gelling agent in food, beverages, medications, drug or vitamin capsules, photographic films, papers, and cosmetics. Substances containing gelatin or functioning in a similar way are called gelatinous substances. Gelatin is an irreversibly hydrolyzed form of collagen, wherein the hydrolysis reduces protein fibrils into smaller peptides; depending on the physical and chemical methods of denaturation, the molecular weight of the peptides falls within a broad range. Gelatin is present in gelatin desserts, most gummy candy and marshmallows, ice creams, dips, and yogurts. Gelatin for cooking comes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monroe Boston Strause
Monroe Boston Strause was an American piemaker whose innovations included graham-cracker crust, chiffon pie, and Black bottom pie, black-bottom pie. He was a "pie celebrity" whose name was "a household word." Strause was born in 1900 in Los Angeles. In 1919 he was hired by his uncle who ran a wholesale pie business. In his early twenties, Strause took over the business, following his uncle's retirement. He became a consultant in the 1930s after selling his company. Because of improvements in oven reliability and consistency, homemade and increasingly complex cakes had been overtaking pie as a popular American cuisine, American dessert, which inspired Strause to his experimentations. He considered pie to be the "Great American Dessert," superior to most other foods. Strause's technique was more scientific in nature; he called his recipes "formulas." The publisher of his book ''Pie Marches On'' described it this way: "He has reduced pie baking to an exact science and measures each in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dome
A dome () is an architectural element similar to the hollow upper half of a sphere. There is significant overlap with the term cupola, which may also refer to a dome or a structure on top of a dome. The precise definition of a dome has been a matter of controversy and there are a wide variety of forms and specialized terms to describe them. A dome can rest directly upon a Rotunda (architecture), rotunda wall, a Tholobate, drum, or a system of squinches or pendentives used to accommodate the transition in shape from a rectangular or square space to the round or polygonal base of the dome. The dome's apex may be closed or may be open in the form of an Oculus (architecture), oculus, which may itself be covered with a roof lantern and cupola. Domes have a long architectural lineage that extends back into prehistory. Domes were built in ancient Mesopotamia, and they have been found in Persian architecture, Persian, Ancient Greek architecture, Hellenistic, Ancient Roman architecture, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Graham-cracker Crust
Graham cracker crust is a style of pie crust made from crushed graham crackers. Graham crackers are a sweet American cracker made from unbleached, whole wheat graham flour. The crust is usually flavored and stiffened with butter or vegetable oil and sometimes sugar. Graham cracker crust is a very common type of crust for cheesecakes and cream pies in America. Graham cracker pie crusts are available as a mass-produced product in the United States, and typically consist of the prepared crust pressed into a disposable aluminum pie pan. Variations use crushed cookies or Nilla wafers as substitutes for the graham crackers. Graham cracker crusts may be baked or unbaked before filling. Origin The invention of the graham cracker crust is credited to Monroe Boston Strause, who was known as the Pie King and also invented the chiffon pie A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Pies
American(s) may refer to: * American, something of, from, or related to the United States of America, commonly known as the "United States" or "America" ** Americans, citizens and nationals of the United States of America ** American ancestry, people who self-identify their ancestry as "American" ** American English, the set of varieties of the English language native to the United States ** Native Americans in the United States, indigenous peoples of the United States * American, something of, from, or related to the Americas, also known as "America" ** Indigenous peoples of the Americas * American (word), for analysis and history of the meanings in various contexts Organizations * American Airlines, U.S.-based airline headquartered in Fort Worth, Texas * American Athletic Conference, an American college athletic conference * American Recordings (record label), a record label that was previously known as Def American * American University, in Washington, D.C. Sports teams S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweet Pies
Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin, aspartame, sucralose and stevia. Other compounds, such as miraculin, may alter perception of sweetness itself. The perceived intensity of sugars and high-potency sweeteners, such as aspartame and neohesperidin dihydrochalcone, are heritable, with gene effect accounting for approximately 30% of the variation. The chemosensory basis for detecting sweetness, which varies between both individuals and species, has only begun to be understood since the late 20th century. One theoretical model of sweetness is the multipoint attachment theory, which involves multiple binding sites be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
1926 Introductions
Nineteen or 19 may refer to: * 19 (number) * One of the years 19 BC, AD 19, 1919, 2019 Films * ''19'' (film), a 2001 Japanese film * ''Nineteen'' (1987 film), a 1987 science fiction film * '' 19-Nineteen'', a 2009 South Korean film * '' Diciannove'', a 2024 Italian drama film informally referred to as "Nineteen" in some sources Science * Potassium, an alkali metal * 19 Fortuna, an asteroid Music * 19 (band), a Japanese pop music duo Albums * ''19'' (Adele album), 2008 * ''19'', a 2003 album by Alsou * ''19'', a 2006 album by Evan Yo * ''19'', a 2018 album by MHD * ''19'', one half of the double album '' 63/19'' by Kool A.D. * ''Number Nineteen'', a 1971 album by American jazz pianist Mal Waldron * ''XIX'' (EP), a 2019 EP by 1the9 Songs * "19" (song), a 1985 song by British musician Paul Hardcastle * "Stone in Focus", officially "#19", a composition by Aphex Twin * "Nineteen", a song from the 1992 album ''Refugee'' by Bad4Good * "Nineteen", a song from the 200 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
