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Ryazhenka
Ryazhenka or ryazhanka ( Russian: ряженка; uk, ряжанка) is a traditional fermented milk product in Belarus, Ukraine and Russia. [] It is made from baked milk by lactic acid fermentation.ГОСТ 31455-2012 Ряженка. Технические условия (International State Standard 31455-2012. ''Ryazhenka. Specifications''; in Russian) Origin and etymology Russian and Soviet sources call it '' Little-Russian ryazhenka'', [] Reprinted in This milk product is called (, 'Little Russian ') in this book, with (, Little Russia) being at that time a common geographical ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukrainian Cuisine
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil ('' chernozem'') from which its ingredients come and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine". The national dish of Ukraine is '' borscht'', the well-known beet soup, of which many varieties exist. However, ''varenyky'' (boiled dumplings similar to pierogi) and a type of cabbage roll known as'' holubtsi'' are also national favourites and are a common meal in traditional Ukrainian restaurants. These dishes indicate the regional similarities within Eastern European cuisine. The cuisine emphasizes the importance of wheat in particular, and grain in general, as the country is often referred to as t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baked Milk
Baked milk (russian: топлёное молоко, ua, пряжене молоко, be, адтопленае малако) is a variety of boiled milk that has been particularly popular in Russia, Ukraine and Belarus. It is made by simmering milk on low heat for eight hours or longer. History Baked milk was relatively popular outside of Russia as well. It was judged as more palatable than boiled milk and was described in medical literature as probably more digestible. The most simple recipe suggested by 19th-century cookbooks for producing baked milk was just leaving milk in an oven overnight; more elaborate recipes could have been found as well. In rural areas, baked milk has been produced by leaving a jug of boiled milk in an oven for a day or for a night until it is coated with a brown crust. Prolonged exposure to heat causes reactions between the milk's amino acids and sugars, resulting in the formation of melanoidin compounds that give it a creamy color and caramel fl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Yogurt-based Dishes And Beverages
This is a list of yogurt-based dishes and beverages. Yogurt is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and its characteristic tang. Worldwide, cow's milk, the protein of which is mainly casein, is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt in various parts of the world. Dishes * Churri – a spicy Indian side dish * Çılbır – Turkish egg dish * Jameed – Jordanian yogurt strained cheese * * Labanie * * * Soups * Ash-e doogh – Iranian Azerbaijani thick yogurt soup * Cacık – cold yogurt soup from Turkey * Dovga – Azeribijani yogurt soup * Tarator – Bulgarian cold yogurt soup with cucumbers and garlic * Toyga soup – Turkish yogurt soup * Shakriya – Levantine stew with lamb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dictionary Of The Russian Language (Ozhegov)
Dictionary of the Russian Language (russian: Слова́рь ру́сского языка́) is an explanatory dictionary of the Russian language. The first edition was published under the editorship of Ozhegov in 1949.Словарь It contained about 57,000 words; its 21st edition (1990) counted 70,000 word entries. From 1992 the dictionary is released with the names of two co-authors, Ozhegov and Shvedova. Editions The immediate predecessor of this dictionary was the Explana ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cream
Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste. Traditional Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Commercial varieties According to US ( FDA) regulations, commercially produced sour cream contains no le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Melanoidin
Melanoidins are brown, high molecular weight heterogeneous polymers that are formed when sugars and amino acids combine (through the Maillard Reaction) at high temperatures and low water activity. They were discovered by Schmiedeberg in 1897. Melanoidins are commonly present in foods that have undergone some form of non-enzymatic browning, such as barley malts (Vienna and Munich), bread crust, bakery products and coffee. They are also present in the wastewater of sugar refineries, necessitating treatment in order to avoid contamination around the outflow of these refineries. The polymers make the constituting dietary sugars and fats unavailable to the normal carbohydrate and fat metabolism. Dietary melanoidins themselves produce various effects in the organism: they decrease Phase I liver enzyme activity and promote glycation in vivo, which may contribute to diabetes, reduced vascular compliance and Alzheimer's disease. Some of the melanoidins are metabolized by the intestinal micr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactose
Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix ''-ose'' used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry. Structure and reactions Lactose is a disaccharide derived from the condensation of galactose and glucose, which form a β-1→4 glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can only have the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Detection reactions for lactose are the Woehlk- and Fearon's test. Both can be easily used in school experiments to visualise the different lactose conte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Amino Acids
Amino acids are organic compounds that contain both amino and carboxylic acid functional groups. Although hundreds of amino acids exist in nature, by far the most important are the alpha-amino acids, which comprise proteins. Only 22 alpha amino acids appear in the genetic code. Amino acids can be classified according to the locations of the core structural functional groups, as Alpha and beta carbon, alpha- , beta- , gamma- or delta- amino acids; other categories relate to Chemical polarity, polarity, ionization, and side chain group type (aliphatic, Open-chain compound, acyclic, aromatic, containing hydroxyl or sulfur, etc.). In the form of proteins, amino acid '' residues'' form the second-largest component (water being the largest) of human muscles and other tissues. Beyond their role as residues in proteins, amino acids participate in a number of processes such as neurotransmitter transport and biosynthesis. It is thought that they played a key role in enabling life ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maillard Reaction
The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around . Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning and the development of acrid flavors) become more pronounced. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid and forms a complex mixture of poorly characterized ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oven
upA double oven A ceramic oven An oven is a tool which is used to expose materials to a hot environment. Ovens contain a hollow chamber and provide a means of heating the chamber in a controlled way. In use since antiquity, they have been used to accomplish a wide variety of tasks requiring controlled heating. Because they are used for a variety of purposes, there are many different types of ovens. These types differ depending on their intended purpose and based upon how they generate heat. Ovens are often used for cooking, where they can be used to heat food to a desired temperature. Ovens are also used in the manufacturing of ceramics and pottery; these ovens are sometimes referred to as kilns. Metallurgical furnaces are ovens used in the manufacturing of metals, while glass furnaces are ovens used to produce glass. There are many methods by which different types of ovens produce heat. Some ovens heat materials using the combustion of a fuel, such as wood, coal, or natu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simmering
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant temperature. In food preparation Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as . Japanese cuisine In Japanese cuisine, simmering is often considered one of the four essential cooking techniques, along with grilling, steaming, and deep frying. American cuisine Food prepared in a crockpot is simmered. Examples include stews, chili, soups, etc. Bulgari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
