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Scrambled Eggs
Scrambled eggs is a dish made from eggs (usually chicken eggs), where the whites and yolks have been stirred, whipped, or beaten together (typically with salt, butter or oil, and sometimes water or milk, or other ingredients), then heated so that the proteins denature and coagulate, and they form into " curds". History The earliest documented recipe for scrambled eggs was in the 14th-century Italian cookbook ''Libro della cucina''. Preparation Only eggs are necessary to make scrambled eggs, but salt, water, chives, cream, crème fraîche, sour cream, grated cheese and other ingredients may be added as recipes vary. The eggs are cracked into a bowl with salt and pepper, and the mixture is stirred or whisked. Alternatively, the eggs are cracked directly into a hot pan or skillet, and the whites and yolks stirred together as they cook. In ''Food in England'' (1954) Dorothy Hartley comments, "There are two main schools: one (which I believe to be correct) breaks in the e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (food)
Humans and other hominids have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens. History Bird eggs have been valuable foodstuffs since prehistory, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louisette Bertholle
Louisette Bertholle (26 October 1905 – 26 November 1999) was a French cooking teacher and writer, best known as one of the three authors (with Julia Child and Simone Beck) of the bestselling cookbook ''Mastering the Art of French Cooking''. History She was born Louisette Remion on 26 October 1905. Sometime after 1928, she married Paul Bertholle, a businessman. After World War II, Louisette Bertholle, who had the idea of writing a French cookbook for American cooks, met Simone Beck via the '' Le Cercle des Gourmettes'' culinary club and the two began to develop the concept further, collecting recipes and testing them. Their initial attempts at writing were unsuccessful, however their idea was rekindled in 1949 when they met Julia Child. In 1951, the three women founded their own cooking school, L'École des Trois Gourmandes (The School of the Three Food Lovers). It was created to give French cooking lessons to American women living in Paris where the three friends proudly wor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gentleman's Relish
Gentleman's Relish, also known as Patum Peperium (meaning "pepper paste" in Latin), is a British commercial brand of anchovy paste created in 1828 by John Osborn. It is a savoury paste with a salty and slightly fishy taste, and contains salted anchovies (minimum 60%), butter, herbs and spices. Today, the secret recipe is withheld from all but one employee at Elsenham Quality Foods in Elsenham, England, the licensed manufacturer. Uses Gentleman's Relish is traditionally eaten very thinly spread on slices of hot buttered white-bread toast, either on its own, or with cucumber or " mustard and cress" sprouts. It can also be added to minced meat for a different-tasting cottage pie or to the mixture for fish cakes, potato cakes and croquettes. Alternatively, it can be melted into scrambled eggs or be used as a topping for jacket potatoes. It is an ingredient in the dish Scotch woodcock. Variations Elsenham Quality Foods also make a similarly packaged product, Poacher's Relish, from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scotch Woodcock
Scotch woodcock is a British savoury dish consisting of creamy, lightly-scrambled eggs served on toast that has been spread with anchovy paste or Gentleman's Relish, and sometimes topped with chopped herbs and black pepper. Scotch woodcock was served in the refreshment rooms of the House of Commons of the United Kingdom as late as 1949. It was also served historically at the colleges of the University of Cambridge and the University of Oxford and it continues to be served at the Oxford and Cambridge Club as an alternative to sweet desserts or cheeseboard. It was a well-known dish in the Victorian era, and is mentioned in '' Mrs. Beeton's Book of Household Management''. The name is modelled on Welsh rabbit. Similar to Welsh rabbit which contains no rabbit meat, the dish has no woodcock The woodcocks are a group of seven or eight very similar living species of sandpipers in the genus ''Scolopax''. The genus name is Latin for a snipe or woodcock, and until around 1800 was u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
English Cuisine
English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but is also very similar to wider British cuisine, partly historically and partly due to the import of ingredients and ideas from the Americas, China, and India during the time of the British Empire and as a result of World War II, post-war Immigration to the United Kingdom since 1922, immigration. Some traditional meals, such as bread and cheese, roasted and stewed meats, meat pie, meat and game pies, boiled vegetables and broths, and freshwater fish, freshwater and saltwater fish have ancient origins. The 14th-century English cookbook, the ''Forme of Cury'', contains recipes for these, and dates from the royal court of Richard II of England, Richard II. English cooking has been influenced by foreign ingredients and cooking styles since the Middle Ages. Curry was introduced from the Indian subcontinent and adapted to English tastes from th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British Cuisine
British cuisine consists of the cooking traditions and practices associated with the United Kingdom, including the regional cuisines of English cuisine, England, Scottish cuisine, Scotland, Welsh cuisine, Wales, and Northern Irish cuisine, Northern Ireland. British cuisine has its roots in the cooking traditions of the indigenous Celts, however it has been significantly influenced and shaped by subsequent waves of conquest, notably that of the Roman conquest of Britain, Romans, Anglo-Saxon settlement of Britain, Anglo-Saxons, Viking activity in the British Isles, Vikings, and the Norman Conquest, Normans; waves of migration, notably immigrants from British Indians, India, British Bangladeshis, Bangladesh, British Pakistanis, Pakistan, British Jamaicans, Jamaica and the wider British African-Caribbean people, Caribbean, British Chinese, China, Italians in the United Kingdom, Italy, South Africans in the United Kingdom, South Africa, and Eastern Europe, primarily Poles in the Unite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scrambled Eggs With Mushrooms And Cheese
Scramble, Scrambled, or Scrambling may refer to: Arts and entertainment Film and television * ''Scramble'' (film), a 1970 British children's sports drama * ''Scrambled'' (film), a 2023 American comedy-drama * ''Scrambled!'', a British children's TV programme 2014–2021 * "Scrambled" (''Law & Order''), a 1998 TV episode Music * ''Scramble'' (album), by the Coathangers, 2009 * ''Scrambles'' (album), by Bomb the Music Industry!, 2009 * "Scramble" (song), by Yui Horie; opening theme of the anime series ''School Rumble'', 2004 Other media * Scramble (comics), a Marvel Comics supervillain * ''Scramble'' (video game), a 1981 arcade game Codes and language * Scrambler, in telecommunications, a device that encodes a message at the transmitter to make the message unintelligible * Scrambling (linguistics), variation of word order Sports * Scramble (golf), a team play format in golf * Scrambling, a method of ascending rocky faces and ridges * Motorcycle scrambling, or motocross, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scotch Woodcock Brit-wiki
Scotch most commonly refers to: * Scotch (adjective), a largely obsolescent adjective meaning "of or from Scotland" **Scotch, old-fashioned name for the indigenous languages of the Scottish people: *** Scots language ("Broad Scotch") *** Scottish Gaelic ("Scotch Gaelic") * Scotch whisky, a whisky made in Scotland, which outside Scotland is commonly abbreviated as "Scotch" Scotch may also refer to: Places * Scotch Corner, a junction of the A1 road and the A66 road in North Yorkshire, England Art, entertainment, and media *Scotch (band), an Italian disco/pop group during the 1980s *Hopscotch, a children's game *Scotch Game, a chess opening Brands and enterprises *Scotch, a brand name used by 3M until 1996 for recordable media, such as audio cassettes and video cassettes * Scotch Tape, a commercial brand name for a type of adhesive tape made by 3M Food and drink *Butterscotch, a confectionery * Scotch ale, a type of strong ale found in Scotland and North East England *Scotch Be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Espresso Machine
An espresso machine brews coffee by forcing pressurized water near boiling point through a "puck" of ground coffee and a filter in order to produce a thick, concentrated coffee called espresso. Multiple machine designs have been created to produce espresso. Several machines share some common elements, such as a grouphead and a portafilter. An espresso machine may also have a steam wand which is used to steam and froth liquids (such as milk) for List of coffee drinks, coffee drinks such as cappuccino and Latte, caffè latte. Espresso machines may be #Steam-driven, steam-driven, #Piston-driven, piston-driven, #Pump-driven, pump-driven or #Air-pump-driven, air-pump-driven. Machines may also be manual or automatic. History Precursors Angelo Moriondo, from Turin, patented a Angelo Moriondo#First espresso machine, steam-driven "instantaneous" coffee beverage making device in 1884 (No. 33/256). The device is "almost certainly the first Italian bar machine that controlled the supply ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sous-vide
Sous vide (; French for 'under vacuum'), also known as low-temperature, long-time (LTLT) cooking, is a method of cooking invented by the France, French chef Georges Pralus in 1974, in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking times (usually one to seven hours, and more than three days in some cases) at a precisely regulated temperature. The temperature is much lower than usually used for cooking, typically around for red meat, for poultry, and higher for vegetables. The intent is to cook the item evenly, ensuring that the inside is properly cooked without overcooking the outside, and to retain moisture. History Sous vide cooking is characterized by low-temperature cooking, a longer period of cooking than conventional cooking, a container (such as a plastic bag) that separates the food from its heating environment, and pressurized enclosure using full or partial vacuum. Low-temperature cooking was first desc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microwave Oven
A microwave oven, or simply microwave, is an electric oven that heats and cooks food by exposing it to electromagnetic radiation in the microwave frequency range. This induces Dipole#Molecular dipoles, polar molecules in the food to rotate and produce thermal energy (heat) in a process known as dielectric heating. Microwave ovens heat food quickly and efficiently because the heating effect is fairly uniform in the outer of a homogeneous, high-water-content food item. The development of the cavity magnetron in the United Kingdom made possible the production of electromagnetic waves of a small enough wavelength (microwaves) to efficiently heat up water molecules. American electrical engineer Percy Spencer is generally credited with developing and patenting the world's first commercial microwave oven, the "Radarange", which was first sold in 1947. He based it on British radar technology which had been developed before and during World War II. Raytheon later licensed its patents ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syneresis (chemistry)
Syneresis (also spelled 'synæresis' or 'synaeresis'), in chemistry, is the solvent extraction, extraction or expulsion of a liquid from a gel, such as when Serum (blood), serum drains from a contracting clot of blood. Another example of syneresis is the collection of whey on the surface of yogurt. Syneresis can also be observed when the amount of diluent in a swollen polymer exceeds the solubility limit as the temperature changes. A household example of this is the counterintuitive expulsion of water from dry gelatin when the temperature increases. Syneresis has also been proposed as the mechanism of formation for the Silicon dioxide, amorphous silica composing the frustule of diatoms. Examples In the processing of dairy milk, for example during cheese making, syneresis is the formation of the curd due to the sudden removal of the hydrophilic peptides, macropeptides, which causes an imbalance in intermolecular forces. Bonds between hydrophobic sites start to develop and are enfor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
