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Potjevleesch
Potjevleesch is a traditional French Flemish dish, which can be translated into English as " potted meat". It is traditionally made in a ceramic dish from three or four different types of meat and held together with natural gelatin coming from the meats used. The meat, along with sliced onions, salt, pepper, thyme and bay leaves, is covered in water or a mixture of water and vinegar and then cooked either on a low heat in the oven or on a low flame on top of the stove for 3 hours. After cooking, the dish is chilled then placed in the refrigerator and served cold. It is customary to serve it with chips on top of it for melting down the gelatin. See also *Food preservation Food preservation includes processes that make food more resistant to microorganism growth and slow the redox, oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that in ... References {{portal bar, Food French cuisine Li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nord-Pas-de-Calais
Nord-Pas-de-Calais (; ; West Flemish: ''Nôord-Nauw van Kales'') was a former regions of France, administrative region of France. Since 1 January 2016, it has been part of the new Regions of France, region Hauts-de-France. It consisted of the departments of France, departments of Nord (French department), Nord and Pas-de-Calais. Nord-Pas-de-Calais bordered the English Channel (west), the North Sea (northwest), Belgium (north and east), and Picardy (south). Until the 17th century, the history of the North was largely shared with the history of Belgium (the Celtic Belgae, Belgians during Antiquity were a multitude of Celts, Celtic peoples from the north of Gallia Belgica, Gaul), that of a land that "for almost a thousand years served as a battlefield for all of Europe." The majority of the region was once part of the historical Southern Netherlands, but gradually became part of France between 1477 and 1678, particularly during the reign of King Louis XIV. The historical Province ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Flanders
French Flanders ( ; ; ) is a part of the historical County of Flanders, where Flemish—a Low Franconian dialect cluster of Dutch—was (and to some extent, still is) traditionally spoken. The region lies in the modern-day northern French region of Hauts-de-France, and roughly corresponds to the arrondissements of Lille, Douai and Dunkirk on the northern border with Belgium. Together, with French Hainaut and Cambrésis, it makes up the French Department of Nord. Geography French Flanders consists, mostly, of flat marshlands in the coal-rich regions just south of the North Sea. It comprises two areas: # French Westhoek to the northwest, lying between the river Lys and the North Sea, roughly the same area as the Arrondissement of Dunkirk; # Walloon Flanders (; ), to the southeast, south of the Lys and now the Arrondissements of Lille and Douai. History Once a part of ancient and medieval Francia from the inception of the Frankish kingdom (descended from the Empire of C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potted Meat
Potted meat is a form of traditional food preservation in which hot cooked meat is placed in a pot, tightly packed to exclude air, and then covered with hot fat. As the fat cools, it hardens and forms an airtight seal, preventing some spoilage by airborne bacteria. Before the days of refrigeration, potted meat was developed as a way to preserve meat when a freshly slaughtered animal could not be fully eaten immediately. Spores of ''Clostridium botulinum'' can survive cooking at 100 °C (212 °F), and, in the anaerobic neutral pH storage environment, result in botulism. Often when making potted meat, the meat of only one animal was used, although other recipes, such as the Flemish '' potjevleesch'', used three or four different meats (animals). Commercial products A potted meat food product is a food preserved by canning and consisting of various seasoned cooked meats, often puréed, minced, or ground, which is heat-processed and sealed into small cans. Various ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Fries
French fries, or simply fries, also known as chips, and finger chips (Indian English), are '' batonnet'' or '' julienne''-cut deep-fried potatoes of disputed origin. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven, such as an air fryer. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are typically salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other sauces. Fries can be topped more heavily, as in the dishes of poutine, loaded fries or chili cheese fries, and are occasionally made from sweet potatoes instead of potatoes. Preparation The standard method for cooking french fries is deep f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the redox, oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the Environmental impact of agriculture, environmental impact of food production. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. French cheese, Cheese and French wine, wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lille
Lille (, ; ; ; ; ) is a city in the northern part of France, within French Flanders. Positioned along the Deûle river, near France's border with Belgium, it is the capital of the Hauts-de-France Regions of France, region, the Prefectures in France, prefecture of the Nord (French department), Nord Departments of France, department, and the main city of the Métropole Européenne de Lille, European Metropolis of Lille. The city of Lille proper had a population of 236,234 in 2020 within its small municipal territory of , but together with its French suburbs and exurbs the Lille metropolitan area (French part only), which extends over , had a population of 1,515,061 that same year (January 2020 census), the fourth most populated in France after Paris, Lyon, and Marseille. The city of Lille and 94 suburban French municipalities have formed since 2015 the Métropole Européenne de Lille, European Metropolis of Lille, an Indirect election, indirectly elected Métropole, metropolitan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
