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Larding
A lardon, also spelled lardoon, is a small strip or cube of fatty bacon, or pork fat (usually subcutaneous fat), used in a wide variety of cuisines to Flavoring, flavor savory food and salads. In French cuisine, lardons are also used for larding, by threading them with a needle into meats that are to be braised or roasted. Lardons are not normally smoked, and they are made from pork that has been cured with salt. In French cuisine, lardons are served hot in salads and salad dressings, as well as on some Tarte flambée, tartes flambées, stews such as beef bourguignon, quiches such as Quiche Lorraine, in omelettes, with potatoes, and for other dishes such as coq au vin. The ''Oxford English Dictionary'' defines "lardon" as "one of the pieces of bacon or pork which are inserted in meat in the process of larding", giving primacy to that process. According to the ''Middle English Dictionary'', the earliest occurrence of the word is in 1381, in the work ''Pegge Cook''; it advises to ... [...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 stew of beef 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 and mushrooms.Prosper Montagné, ''Larousse Gastronomique'', English translation, Crown 1961 ''s.v.'' 'beef'/ 'beef ragoûts'Auguste Escoffier, "Pièce de bœuf à la bourguignonne", ''A Guide to Modern Cookery'', 190p. 379/ref> "Bourguignon" is, since the mid-nineteenth century, a culinary term applied to various dishes prepared with wine or with a mushroom and onion garnish.Pierre Larousse, ''Grand dictionnaire universel du XIXe siècle'', 2, 186''s.v.''/ref>A French Lady, "Gigot à la Bourguignonne", ''Cookery for English Households'', 1864p. 139/ref>Charles Elmé Francatelli, "Rabbits, à la bourguignonne", ''The Modern Cook'', 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuts Of Pork
File:British Pork Cuts.svg, 400px, British cuts of pork poly 187 219 187 194 173 196 Trotters poly 372 226 373 207 361 204 359 216 Trotters poly 171 141 166 104 287 117 294 152 Belly poly 167 102 178 27 315 23 274 102 Loin poly 361 201 371 181 394 177 373 201 Hock poly 174 191 163 182 174 173 178 184 Hock poly 387 172 372 156 371 149 387 137 407 85 368 61 370 43 328 27 315 38 302 137 343 172 Leg / Ham desc none The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder (blade and picnic), loin, belly (spare ribs and side) and leg.Cattleman's Beef Board & National Cattlemen's Beef AssociationUniform Retail Meat Identity Standards. Retrieved 11 July 2007. These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stews
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 coati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New York Daily News
The ''Daily News'' is an American newspaper based in Jersey City, New Jersey. It was founded in 1919 by Joseph Medill Patterson in New York City as the ''Illustrated Daily News''. It was the first U.S. daily printed in Tabloid (newspaper format), tabloid format, and reached its peak circulation in 1947, at 2.4 million copies a day. it was the eleventh-highest circulated newspaper in the United States. For much of the 20th century, the paper operated out of the historic art deco Daily News Building with its large globe in the lobby. Today's ''Daily News'' is not connected to the earlier ''New York Daily News (19th century), New York Daily News'', which shut down in 1906. The ''Daily News'' is owned by parent company Daily News Enterprises. This company is owned by Alden Global Capital and was formed when Alden, which also owns news media publisher Digital First Media, purchased then-owner Tribune Publishing in May 2021 and then separated the ''Daily News'' from Tribune to form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad Dressing
A salad dressing is a sauce for salads, used on virtually all leafy salads. Dressings may also be used in preparing salads of beans (e.g., three bean salad), noodle or pasta salads and antipasti, and forms of potato salad. A dressing may even be made for fruit salads. Salad dressings can be drizzled over a salad, added and tossed with the ingredients, or offered "on the side". The functionality of some of these sauces has been extended, meaning they can be served as a dip (as with '' crudités'' or chicken wings). Types In Western culture, there are two basic types of salad dressing: * Vinaigrettes based on a mixture (emulsion) of olive or salad oil and vinegar, and variously flavored with herbs, spices, salt, pepper, sugar, and other ingredients, such as poppy seeds or ground Parmesan cheese. * Creamy dressings, usually based on mayonnaise or fermented milk products, such as yogurt, sour cream ( crème fraîche, smetana) or buttermilk. In the United States, buttermilk-b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; , , 'jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchange ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fougasse De Foix
**Flame fougasse
*Fougasse (bread)
see also Focaccia
{{Disambiguation ...
Fougasse may refer to: *Fougasse (cartoonist) (1887–1965), pen name of Cyril Kenneth Bird, cartoonist and editor of '' Punch'' 1949–53 *Fougasse (weapon) A fougasse (, ) is an improvised mortar constructed by making a hollow in the ground or rock and filling it with explosives (originally, black powder) and projectiles. The fougasse was used by Samuel Zimmermann at AugsburgThe Origins of Milita ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Los Angeles Times
The ''Los Angeles Times'' is an American Newspaper#Daily, daily newspaper that began publishing in Los Angeles, California, in 1881. Based in the Greater Los Angeles city of El Segundo, California, El Segundo since 2018, it is the List of newspapers in the United States, sixth-largest newspaper in the U.S. and the largest in the Western United States with a print circulation of 118,760. It has 500,000 online subscribers, the fifth-largest among U.S. newspapers. Owned by Patrick Soon-Shiong and published by California Times, the paper has won over 40 Pulitzer Prizes since its founding. In the 19th century, the paper developed a reputation for civic boosterism and opposition to Trade union, labor unions, the latter of which led to the Los Angeles Times bombing, bombing of its headquarters in 1910. The paper's profile grew substantially in the 1960s under publisher Otis Chandler, who adopted a more national focus. As with other regional newspapers in California and the United Sta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancetta
Pancetta () is a Salting (food)#Meat, salt-cured pork belly meat product in a category known as ''Salumi, salume''. In Italy, it is often used to add depth to soups and pasta. (in Italian). Uses For cooking, pancetta is often cut into cubes (''cubetti di pancetta''). In Italy, it is commonly served as a Lunch meat, sliced meat, sliced thin and eaten raw. It can also be used in carbonara (although guanciale is generally regarded as more traditional). republication of ''La Buona Vera Cucina Italiana'', 1966. Types The two basic types of pancetta are ''arrotolata'' ('rolled') and ''stesa'' ('flat'). The ''arrotolata'', salted, is mainly cut in thin slices and eaten raw as part of Antipasto, antipasti or simply as a component of a sandwich; the ''stesa'' is used chopped as an ingredient in many recipes or cut in thick strips that are usually eaten grilled. There is also a version of ''arrotolata'' to which ''Capocollo, coppa'' is added in the center of the roll (''pancetta coppa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frying
Frying is the cooking of food in cooking oil, oil or another fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to make sure that the food is evenly cooked, using tongs or a spatula, whilst sautéed foods are cooked by "tossing in the pan". A large variety of foods may be fried. History Frying is believed to have first appeared in the Ancient Egyptian Ancient Egyptian cuisine, kitchen, during the Old Kingdom of Egypt, Old Kingdom, around 2500 BC.Tannahill, Reay. (1995). ''Food in History''. Three Rivers Press. p. 75 Around the Middle Ages, fried food became a common delicacy for wealthy people, with fried meats and vegetables becoming popular dishes. It is believed that frying was created, and used, as a way to preserve food. Variations Unlike water, fats can reach temperatures much higher than 100 °C (212 °F) before boiling. This paired with their heat absorption properties, neutral or desired taste, and non-tox ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
