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Jugging
Jugging is the process of stewing whole animals, mainly game or fish, for an extended period in a tightly covered container such as a casserole or an earthenware jug. In France a similar stew of a game animal (historically thickened with the animal's blood) is known as a . Jugged hare Jugged hare (a similar stew is known as in France), a common dish involving jugging, is a whole hare, cut into pieces, marinated and cooked with red wine and juniper berries in a tall jug that stands in a pan of water. It is traditionally served with the hare's blood, or the blood is added at the end of the cooking process, and port wine. Jugged hare is described in the influential 18th-century cookbook '' The Art of Cookery'', by Hannah Glasse. Beginning in the nineteenth century, Glasse has been widely credited with having started the recipe with the words "First, catch your hare". This attribution is apocryphal. Her actual directions are, "Take your Hare when it is cas'd, and make a pudding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hare
Hares and jackrabbits are mammals belonging to the genus ''Lepus''. They are herbivores and live Solitary animal, solitarily or in pairs. They nest in slight depressions called forms, and their young are precociality, able to fend for themselves shortly after birth. The genus includes the largest Lagomorpha, lagomorphs. Most are fast runners with long, powerful hind legs, and large ears that dissipate body heat. Hare species are native to Africa, Eurasia and North America. A hare less than one year old is called a "leveret". Members of the ''Lepus'' genus are considered true hares, distinguishing them from rabbits which make up the rest of the Leporidae family. However, there are five leporid species with "hare" in their common names which are not considered true hares: the hispid hare (''Caprolagus hispidus''), and four species known as red rock hares (''Pronolagus''). Conversely, several ''Lepus'' species are called "jackrabbits", but classed as hares rather than rabbits. The p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Techniques
This is a list of cooking techniques commonly used in cooking and food preparation. Cooking is the practice of preparing food for ingestion, commonly with the application of differentiated heating. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with, such as good butter which heavily impacts the meal. A B C File:Fromagerie gruyères-égouttage-4.jpg, The production of Gruyère cheese at the cheesemaking factory of Gruyères, Canton of Fribourg, Switzerland File:Svadbarski Kupus.jpg, Cooking of Svadbarski Kupus (wedding cabbage) in clay pots, Serbia File:Coddled Egg on hash.jpg, A coddl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cooking Techniques
This is a list of cooking techniques commonly used in cooking and food preparation. Cooking is the practice of preparing food for ingestion, commonly with the application of differentiated heating. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with, such as Butter, good butter which heavily impacts the meal. A B C File:Fromagerie gruyères-égouttage-4.jpg, The production of Gruyère cheese at the cheesemaking factory of Gruyères, Canton of Fribourg, Switzerland File:Svadbarski Kupus.jpg, Cooking of Svadbarski Kupus (wedding cabbage) in Clay pot cooking, clay pots, Serbia File:Coddled Eg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rabbit Stew
Rabbit stew, also referred to as hare stew when hare is used, is a stew prepared using rabbit meat as a main ingredient. Stuffat tal-Fenek, a variation of rabbit stew, is the national dish of Malta. Other traditional regional preparations of the dish exist, such as ''coniglio all'ischitana'' on the island of Ischia, German Hasenpfeffer and jugged hare in Great Britain and France. Hare stew dates back to at least the 14th century, and was published in ''The Forme of Cury'' during this time as a recipe for stewed hare. Rabbit stew is a traditional dish of the Algonquin people and is also a part of the cuisine of the Greek islands. Hare stew was commercially manufactured and canned circa the early 1900s in western France and eastern Germany. Overview Rabbit stew is prepared using rabbit meat as a primary ingredient. Additional ingredients can include potato, carrot, onion, celery, garlic, wine and various herbs and spices. The rabbit can be marinated in a liquid, such as red wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stewing
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, rabbit, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature ( simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction or with flour, either by c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
UKTV Food
Good Food (formerly UK Food and UKTV Food) was a British pay television channel broadcasting in the United Kingdom and Ireland, latterly as part of the Discovery, Inc. network of channels. The channel originally launched on 5November 2001 and relaunched in its final format on . Good Food was available on satellite through Sky, on cable through Virgin Media, and through IPTV with TalkTalk TV, BT TV. From 2015 to 2018, Good Food was temporarily rebranded as Christmas Food. History of Good Food Prior to the launch of the channel, UK Style was the home to food programmes in the UKTV network. The increasing addition of more lifestyle programmes on UK Style led to these programmes overcrowding the schedule. On 11 July 2001, UKTV announced they would launch UK Food in November. The channel officially launched on 5 November, broadcasting from 7:00am to 7:00pm everyday, timesharing with UK Drama. On 29 May 2002, UK Food launched on NTL. On 10 January 2003, after a successful firs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blood Dishes
Blood is a body fluid in the circulatory system of humans and other vertebrates that delivers necessary substances such as nutrients and oxygen to the cells, and transports metabolic waste products away from those same cells. Blood is composed of blood cells suspended in blood plasma. Plasma, which constitutes 55% of blood fluid, is mostly water (92% by volume), and contains proteins, glucose, mineral ions, and hormones. The blood cells are mainly red blood cells (erythrocytes), white blood cells (leukocytes), and (in mammals) platelets (thrombocytes). The most abundant cells are red blood cells. These contain hemoglobin, which facilitates oxygen transport by reversibly binding to it, increasing its solubility. Jawed vertebrates have an adaptive immune system, based largely on white blood cells. White blood cells help to resist infections and parasites. Platelets are important in the clotting of blood. Blood is circulated around the body through blood vessels by the pumpin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pigeon
Columbidae is a bird family consisting of doves and pigeons. It is the only family in the order Columbiformes. These are stout-bodied birds with small heads, relatively short necks and slender bills that in some species feature fleshy ceres. They feed largely on plant matter, feeding on seeds ( granivory), fruit ( frugivory), and foliage ( folivory). In colloquial English, the smaller species tend to be called "doves", and the larger ones "pigeons", although the distinction is not consistent, and there is no scientific separation between them. Historically, the common names for these birds involve a great deal of variation. The bird most commonly referred to as "pigeon" is the domestic pigeon, descendant of the wild rock dove, which is a common inhabitant of cities as the feral pigeon. Columbidae contains 51 genera divided into 353 species. The family occurs worldwide, often in close proximity to humans, but the greatest diversity is in the Indomalayan and Australasi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pressure Cooker
A pressure cooker is a sealed vessel for cooking food with the use of high pressure steam and water or a water-based liquid, a process called pressure cooking. The high pressure limits boiling and creates higher temperatures not possible at lower pressures, allowing food to be cooked faster than at normal pressure. The prototype of the modern pressure cooker was the steam digester invented in the seventeenth century by the physicist Denis Papin. It works by expelling air from the vessel and trapping steam produced from the boiling liquid. This is used to raise the internal pressure up to one atmosphere above ambient and gives higher cooking temperatures between . Together with high thermal heat transfer from steam it permits cooking in between a half and a quarter the time of conventional boiling as well as saving considerable energy. Almost any food that can be cooked in steam or water-based liquids can be cooked in a pressure cooker. Modern pressure cookers have many safety f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mrs Beeton
Isabella Mary Beeton ( Mayson; 14 March 1836 – 6 February 1865), known as Mrs Beeton, was an English journalist, editor and writer. Her name is particularly associated with her first book, the 1861 work ''Mrs Beeton's Book of Household Management''. She was born in London and, after schooling in Islington, north London, and Heidelberg, Germany, she married Samuel Orchart Beeton, an ambitious publisher and magazine editor. In 1857, less than a year after the wedding, Beeton began writing for one of her husband's publications, ''The Englishwoman's Domestic Magazine''. She translated French fiction and wrote the cookery column, though all the recipes were plagiarised from other works or sent in by the magazine's readers. In 1859 the Beetons launched a series of 48-page monthly supplements to ''The Englishwoman's Domestic Magazine''; the 24 instalments were published in one volume as ''Mrs Beeton's Book of Household Management'' in October 1861, which sold 60,000 copies i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Meat Dishes
This is a list of notable meat dishes. Some meat dishes are prepared using two or more types of meat, while others are only prepared using one type. Furthermore, some dishes can be prepared using various types of meats, such as the enchilada, which can be prepared using beef, pork or chicken. Meat dishes The following meat dishes are prepared using various types of meats, and some are prepared using two or more types of meat in the dish. * Anticucho – popular and inexpensive dishes that originated in the Andes during the pre-Columbian era. While anticuchos can be made of any type of meat, the most popular are made of beef heart (anticuchos de corazón). * Asocena * Baeckeoffe – a French casserole dish prepared using mutton, beef and pork * Bangers and mash * Barbacoa * Berner Platte – a traditional meat dish of Bernese cuisine in Switzerland. It consists of various meat and sausage varieties such as smoked pork and beef, pork belly, sausage, bacon and pork ears or tai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kipper
A kipper is a whole herring, a small, oily fish, that has been split in a butterfly fashion from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering wood chips (typically oak). In the United Kingdom, Ireland and some regions of North America, kippers are most commonly eaten for breakfast. In the United Kingdom, kippers, along with other preserved smoked or salted fish such as the bloater and buckling, were also once commonly enjoyed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II. Terminology The word is thought to derive from the Old English ''cypera'', or copper, based on the colour of the fish. The word has various possible parallels, such as Icelandic ''kippa'' which means "to pull, snatch" and the Germanic word ''kippen'' which means "to tilt, to incline". Similarly, the Middle English ''kipe'' denotes a basket used to catch fish. Another theory traces the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
