|
Roux - Hôtel De Ville
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or oil on the stove top, blended until smooth, and cooked to the desired level of brownness. A roux can be white, blond (darker), or brown. Butter, bacon drippings, or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups, and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. Ingredients The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. Roux may be made with any edible fat. For meat gravies, fat rendered from meat is often used. In regional American cuisine, bacon is sometimes rendered to produce fat to use in the roux. If clari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the European anchovy, Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa. Sources The Ottoman palace kitchen registers (''matbah-i amire defterleri'') are important primary sources for studies of early modern Ottoman cuisine containing information on ingredients and names of food dishes cooked by the palace kitchens. Many cookbooks were published beginning in the 19th century reflecting the cultural fusions that characterized the rich cuisine of Istanbul's elites in the Late Ottoman period as new ingredients like tomatoes became widely available. There are few extant recipe collections before this era. The earliest Ottoman cookbook is credited to Muhammad Shirvânî's 15th-century expansion of the earlier Arabic ''Kitab al-Tabikh'' by Muhammad bin Hasan al-Baghdadi. '' Diwan Lughat al-Turk'' (the earliest Turkish language dictionary) is often consulted as a source for the influenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yellow Curry
Yellow curry, known in Thai as (, ) is a Thai dish made from cumin, coriander, turmeric, fenugreek, garlic, salt, bay leaf, lemongrass, cayenne pepper, ginger, makrut lime, mace and cinnamon. It is generally milder than other Thai curries, being that it contains less chilli. Thai cuisine It is one of three major kinds of Thai curry that are commonly found in Thai restaurants in the West. There are other curry types in Thai cuisine, several of which are yellow. Pre-packaged curry powder of Indian origin is sometimes also referred to as ''yellow curry'' in Western countries but is a different blend of spices from Thai yellow curry. Thai yellow curry, outside Thailand, usually refers to the dish ''kaeng kari''. Thai yellow curry is most typically served with chicken or beef and a starchy vegetable, most often potatoes, but it can be made with duck, tofu, shrimp, fish, or vegetables and is eaten with steamed rice or round rice noodles known as ''khanom chin''. See also * Thai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japanese Curry
Japanese curry (, ) is commonly served in three main forms: (curry over white rice), (curry over thick noodles), and (a curry-filled pastry). It is one of the most popular Japanese cuisine, dishes in Japan. The very common curry rice dish is most often referred to simply as . Along with the sauce, a wide variety of vegetables and meats are used to make Japanese curry. The basic vegetables are onions, carrots, and potatoes. Beef, pork, and chicken are the most popular meat choices. Katsu curry is a Tonkatsu, breaded deep-fried cutlet (''tonkatsu''; usually pork or chicken) with Japanese curry sauce. Curry originates in Indian cuisine and was brought to Japan from British Raj, India by the British people, British. Since the introduction of curry, it was reinvented to suit Japanese tastes and ingredients. Japanese curry has little resemblance to curries from other regions. The dish has changed and been adapted so much since its introduction that it stands on its own as uniquely J ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rendering (food Processing)
Rendering is a process that converts waste animal tissue into stable, usable materials. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Rendering can be carried out on an industrial, farm, or kitchen scale. It can also be applied to non-animal products that are rendered down to pulp. The rendering process simultaneously dries the material and separates the fat from the bone and protein, yielding a fat commodity and a protein meal. Input sources In animal products, the majority of tissue processed comes from slaughterhouses, but also includes restaurant grease, butcher shop trimmings, and expired meat from grocery stores. This material can include the fatty tissue, bones, and offal, as well as entire carcasses of animals condemned at slaughterhouses and those that have died on farms, in transit, etc. The most common animal sources are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central European Cuisine
Central European cuisine consists of the culinary customs, traditions and cuisines of the nations of Central Europe. The cuisines within each country in the region is strongly influenced by the local climate. For example, German, Austrian and Swiss cuisines show many similarities, yet differ from the highlander cuisines in their respective countries, while in settlements closer to rivers or lakes, more fish and various seafood can be found more frequently. More mountainous areas near the Alps house dishes that contain cheese, milk and butter among other dairy products. While Czechia, Hungary, Poland, Slovakia and Slovenia are often geographically regarded as central European, their cuisines are considerably dissimilar to the cuisines of Austria, Germany and Switzerland. Czech, Lithuanian, Polish and Slovak cuisine are alternatively regarded as part of the eastern European culinary sphere due to strong East Slavic influences. During the Bronze Age and Iron Age the basic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cajun Cuisine
Cajun cuisine ( , ) is a subset of Louisiana Creole cuisine, Louisiana cooking developed by the Cajuns, itself a Louisianan development incorporating elements of Indigenous cuisine of the Americas, Native American, West African, French cuisine, French, and Spanish cuisine, Spanish cuisine. Cajun cuisine is often referred to as a "rustic" cuisine, meaning that it is based on local food, locally available ingredients and that preparation is simple. Cajuns historically cooked their dishes, gumbo for example, in one pot. Crayfish as food, Crawfish, Shrimp and prawn as food, shrimp, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (), onion, and celery are called "Holy trinity (cuisine), the trinity" by chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the ''Mirepoix (cuisine), mirepoix'' in traditional French cuisine which blends roughly diced carrot, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarified Butter
Clarified butter is butter from which all milk solids have been removed. The result is a clear, yellow butter that can be heated to higher temperatures before burning. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat on top is poured off. It can also be separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter. Commercial methods of production also include direct evaporation, but may also be accomplished by decantation and centrifugation followed by vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation. Properties Clarified butter has a higher smoke point () than regular butter (), and is therefore preferred in some cooking applications, such as sautéi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of The United States
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, Indigenous Americans, Africans, Latin Americans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are European, Native American, soul food, regional heritages including Cajun, Louisiana Creole, Pennsylvania Dutch, Mormon foodways, Texan, Tex-Mex, New Mexican, and Tlingit, and the cuisines of immigrant groups such as Chinese American, German American, Italian American, Greek American, British American, Jewish American, and Mexican American. The large size of America and its long history of immigration have created an especially diverse cuisine that varies by region. American cooking dates back to the traditions of the Native Americans, whose diet included a mix of farmed and hunted food, and varied widely across the continent. The Colonial period created a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Espagnole Sauce
Espagnole sauce () is a basic brown sauce, and is one of the mother sauces of classic French cooking. In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core of France's cuisine. Etymology "Espagnole" is the French for "Spanish". Many French sauces have names of countries, such as hollandaise sauce or crème anglaise. Generally, the country's name is chosen as a tribute to a historical event or because the sauce's content evokes that country. In the case of Spanish sauce, it is thought that the name was given due to its red color, which is associated with Spain. Subsequently, several attempts were created to explain its name. It is said, for example, that Anne of Austria – who despite her name was Spanish – introduced cooks from Spain to the kitchens of the French court and that her cooks improved the French brown sauce by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
