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Soufflé Dish
A soufflé is a baked egg-based dish originating in France in the early eighteenth century. Combined with various other ingredients, it can be served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb ''souffler'' which means "to blow," "to breathe," "to inflate," or "to puff." History The earliest mention of the soufflé is attributed to French master cook Vincent La Chapelle, in the early eighteenth century. The development and popularization of the soufflé is usually traced to French chef Marie-Antoine Carême in the early nineteenth century. Ingredients and preparation Soufflés are typically prepared from two basic components: # a flavored crème pâtissière, cream sauce or béchamel, or a purée as the base # egg whites beaten to a soft peak The base provides the flavor, and the egg whites provide the "lift" or puffiness to the dish. Foods commonly used to flavor the base include herbs, cheese and vegetable ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bacon
Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. It is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (BLT)), or as a flavouring or accent (as in bacon bits in a salad). Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. The word is derived from the Proto-Germanic ''*bakkon'', meaning "back meat". Meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, " turkey bacon". Such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian bacons such as "soy bacon" also exist. Curing and smoking ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Purée
A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus. The term is of French origin, where it meant in Old French (13th century) ''purified'' or ''refined''. Purées overlap with other dishes with similar consistency, such as thick soups, creams (''crèmes'') and gravies—although these terms often imply more complex recipes and cooking processes. '' Coulis'' (French for "strained") is a similar but broader term, more commonly used for fruit purées. The term is not commonly used for paste-like foods prepared from cereal flours, such as gruel or muesli; nor with oily nut pastes, such as peanut butter. The term "paste" is often used for purées intended to be used as an ingredient, rather than eaten. Purées can be made in a blender, or with special implements such as a po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chawanmushi
is an egg custard dish in Japanese cuisine. Unlike many other custards, it is usually eaten as a dish in a meal, as chawanmushi contains savory rather than sweet ingredients. The custard consists of an egg mixture flavored with soy sauce, dashi, and mirin, with numerous ingredients such as shiitake mushrooms, kamaboko, yuri-ne (lily root), ginkgo and boiled shrimp placed into a tea-cup-like container. The recipe for the dish is similar to that of Chinese steamed eggs, but the toppings often differ. Since egg custards cannot be picked up by chopsticks, it is one of the few Japanese dishes that is eaten with a spoon. Chawanmushi can be eaten either hot or cool. When udon is added as an ingredient, it is called odamaki mushi or odamaki udon. See also * Chinese steamed eggs * Gyeran jjim * List of hors d'oeuvre * List of steamed foods This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking method of steaming. Steamed foods * Ad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marmalade
Marmalade is a fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It is also made from lemons, limes, grapefruits, mandarins, sweet oranges, bergamots, and other citrus fruits, or a combination. Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves.Maguelonne-Samat, (Anthea Bell, tr.) ''A History of Food'' 2nd ed. 2009, p. 507 The preferred citrus fruit for marmalade production is the Spanish Seville or bitter orange, ''Citrus aurantium'' var. ''aurantium'', prized for its high pectin content, which sets readily to the thick consistency expected of marmalade. The peel imparts a bitter taste. The word "marmalade" is borrowed from the Portuguese , from 'quince'. Unlike jam, a large quantity of water is added to the fruit in a marmalade, the extra liquid being set by the high pectin content of the fruit. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Villeroy & Boch
Villeroy & Boch (, ) is a German manufacturer of ceramics, with the company headquarters located in Mettlach, Saarland. History The company began in the tiny Lorraine village of Audun le Tiche, where the iron master François Boch set up a pottery company with his three sons in 1748. In 1766 Boch was licensed to build a ceramics kilnworks nearby at Septfontaines, Luxembourg, where it operated a porcelain factory. In 1785 Nicolas Villeroy became sole owner of the faience manufactory at Wallerfangen. In 1812 Jean-François Boch began construction of kilns at the nearby town of Mettlach, Saarland. In 1824 Boch commenced transfer printing on porcelain from engraved copper plates. On 14 April 1836, the Jean François Boch company merged with that of the competitor, Nicolas Villeroy, and became Villeroy & Boch, (V&B, also simply 'VB'). In 1869, Villeroy & Boch opened the first manufactory specializing in architectural tiles. The company is today operating in two divisions: Tableware ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert Sauce
A dessert sauce is a sauce used for desserts. It is drizzled or poured atop various desserts, and is also used for plate decoration. Dessert sauce adds flavor, moisture, texture and color to desserts, may be cooked or uncooked, and is sometimes prepared as a hard sauce with the addition of alcoholic beverages. It is used in various manners to add flavor to and enhance the visual presentation of desserts. Etymology In French cuisine, dessert sauces are often referred to as '' crèmes'', rather than sauces. Overview Dessert sauce is typically drizzled or poured atop various desserts, and may also be drizzled or poured on the plate. Dessert sauce examples include caramel sauce, custard, crème anglaise, chocolate sauce, dulce de leche, fruit sauces such as blueberry sauce, raspberry sauce and strawberry sauce. Raspberry sauce may be strained using a sieve to remove the seeds from the sauce. Dessert sauce adds flavor, moisture, texture, and color to desserts. It may be cooked or u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmesan
Parmesan ( it, Parmigiano Reggiano; ) is an Italian hard, granular cheese produced from cows’ milk and aged at least 12 months. It is named after two of the areas which produce it, the provinces of Parma and Reggio Emilia (''Parmigiano'' is the Italian adjective for Parma and ''Reggiano'' that for Reggio Emilia). In addition to Reggio Emilia and Parma, it is also produced in the part of Bologna west of the River Reno and in Modena (all of the above being located in the Emilia-Romagna region), as well as in the part of Mantua ( Lombardy) which is on the south bank of the River Po. Both "Parmigiano Reggiano" and "Parmesan" are protected designations of origin (PDO) for cheeses produced in these provinces under Italian and European law. Outside the EU, the name "Parmesan" can legally be used for similar cheeses, with only the full Italian name unambiguously referring to PDO ''Parmigiano Reggiano''. It has been called the " King of Cheeses". Parmigiano Reggiano Producti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Porcelain
Porcelain () is a ceramic material made by heating substances, generally including materials such as kaolinite, in a kiln to temperatures between . The strength and translucence of porcelain, relative to other types of pottery, arises mainly from vitrification and formation of the mineral mullite within the body at these high temperatures. Though definitions vary, porcelain can be divided into three main categories: hard-paste, soft-paste, and bone china. The category that an object belongs to depends on the composition of the paste used to make the body of the porcelain object and the firing conditions. Porcelain slowly evolved in China and was finally achieved (depending on the definition used) at some point about 2,000 to 1,200 years ago; it slowly spread to other East Asian countries, then to Europe, and eventually to the rest of the world. Its manufacturing process is more demanding than that for earthenware and stoneware, the two other main types of pottery, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramekin
A ramekin (, ; also spelled ramequin) is a small dish used for culinary purposes. Name The term is derived from the French ', a cheese- or meat-based bowl baked in a small mould. The French term is in turn derived from early modern Dutch ', which translated to 'toast' or 'roasted minced meat', itself apparently from ''ram'' 'battering ram' + ''-kin'' 'diminutive', but it is unclear why.Oxford English Dictionary, Third Edition, 200''s.v.''/ref> Usage With a normal capacity of approximately , ramekins are commonly used for preparing and serving individual portions of a variety of dishes, including crème brûlée, French onion soup, molten chocolate cake, moin moin, cheese or egg dishes, poi, macaroni and cheese, lasagna, potted shrimps, ice cream, soufflé, baked cocottes, crumbles, chakra póngal, or scallops, or used to serve side garnishes and condiments alongside an entrée An entrée (, ; ) in modern French table service and that of much of the English-speaki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. History The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Myanmar or China. A genomic study of the lemon indicated it was a hybrid between bitter orange (sour orange) and citron. Lemons are supposed to have entered Europe near southern Italy no later t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana
A banana is an elongated, edible fruit – botanically a berry (botany), berry – produced by several kinds of large herbaceous flowering plants in the genus ''Musa (genus), Musa''. In some countries, Cooking banana, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow upward in clusters near the top of the plant. Almost all modern edible seedless (Parthenocarpy, parthenocarp) bananas come from two wild species – ''Musa acuminata'' and ''Musa balbisiana''. The Binomial nomenclature, scientific names of most cultivated bananas are ''Musa acuminata'', ''Musa balbisiana'', and Musa × paradisiaca, ''Musa'' × ''paradisiaca'' for the hybrid ''Musa acuminata'' × ''M. balbisiana'', depending on their genome, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civilization (19th-11th century BCE), and the majority of Mesoamerican people ─ including the Maya civilization, Maya and Aztecs ─ made chocolate beverages. The seeds of the cacao tree have an intense bitter (taste), bitter taste and must be fermentation (food), fermented to develop the flavor. After fermentation, the seeds are dried, cleaned, and roasted. The shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor. The liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varyi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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