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Sweetbread
Sweetbread is a culinary name for the thymus or pancreas, typically from calf or lamb. Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture. They are often served as an appetizer or a main course and can be accompanied by a variety of sauces and side dishes. The etymology of the name is unclear. Description Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from calf () or lamb (). Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture. The "heart" sweetbreads are more spherical, while the "throat" sweetbreads are more cylindrical. As the thymus is replaced by fibrous tissue in older animals, only pancreatic sweetbreads come from beef and pork. Like other edible non-muscle from animal carcasses, sweetbreads may be categorized as offal, "fancy meat", or "variety meat". Various other glands used as food may als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Offal
Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat. Some cultures strongly consider offal consumption to be taboo, while others use it as part of their everyday food, such as lunch meats, or, in many instances, as Delicacy, delicacies. Certain offal dishes—including ''foie gras'' and ''pâté''—are often regarded as gourmet food in the culinary arts. Others remain part of traditional regional cuisine and are consumed especially during holidays; some examples are sweetbread, Jewish chopped liver, Scottish haggis, U.S. chitterlings, and Mexican Menudo (soup), menudo. On the other hand, intestines are traditionally used as casing for sausages. Depending on the context, ''offal'' may refer only to those parts of an animal carcass discarded after butchering or skinning; offal not used directly for human or anim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" aren't used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003Italian, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs. Classifications and nomenclature The definitions for lamb, hogget and mutton vary considerably between ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Name
Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food, as opposed to their names in agriculture or in scientific nomenclature. The menu name may even be different from the kitchen name. For example, from the 19th until the mid-20th century, many restaurant menus were written in French and not in the local language. Examples include veal ( calf), calamari (squid), and sweetbreads (pancreas or thymus gland). Culinary names are especially common for fish and seafood, where multiple species are marketed under a single familiar name. Examples Foods may come to have distinct culinary names for a variety of reasons: * Euphemism: the idea of eating some foods may disgust or offend some eaters regardless of their actual taste ** Testicles: Rocky Mountain oysters, Prairie oysters, lamb fries, or animelles ** Fish milt: soft roe or white roe to disguise that is actually sperm not eggs ** Thymus gland and pancreas gland: sweetbrea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thymus
The thymus (: thymuses or thymi) is a specialized primary lymphoid organ of the immune system. Within the thymus, T cells mature. T cells are critical to the adaptive immune system, where the body adapts to specific foreign invaders. The thymus is located in the upper front part of the chest, in the anterior superior mediastinum, behind the sternum, and in front of the heart. It is made up of two lobes, each consisting of a central medulla and an outer cortex, surrounded by a capsule. The thymus is made up of immature T cells called thymocytes, as well as lining cells called epithelial cells which help the thymocytes develop. T cells that successfully develop react appropriately with Major histocompatibility complex, MHC immune receptors of the body (called ''positive selection'') and not against proteins of the body (called ''negative selection''). The thymus is the largest and most active during the neonatal and pre-adolescent periods. By the early teens, the Thymic involuti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancreas
The pancreas (plural pancreases, or pancreata) is an Organ (anatomy), organ of the Digestion, digestive system and endocrine system of vertebrates. In humans, it is located in the abdominal cavity, abdomen behind the stomach and functions as a gland. The pancreas is a mixed or heterocrine gland, i.e., it has both an endocrine and a digestive exocrine function. Ninety-nine percent of the pancreas is exocrine and 1% is endocrine. As an endocrine gland, it functions mostly to regulate blood sugar levels, secreting the hormones insulin, glucagon, somatostatin and pancreatic polypeptide. As a part of the digestive system, it functions as an exocrine gland secreting pancreatic juice into the duodenum through the pancreatic duct. This juice contains bicarbonate, which neutralizes acid entering the duodenum from the stomach; and digestive enzymes, which break down carbohydrates, proteins and lipids, fats in food entering the duodenum from the stomach. Inflammation of the pancreas is kno ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed meat, processed. Beef has a high Environmental impact of meat production, environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous beef cattle, breeds of cattle have been Selective breeding, bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, aft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Florentine (culinary Term)
Florentine or à la Florentine is a term from classic French cuisine that refers to dishes that typically include a base of cooked spinach, a protein component and Mornay sauce. Chicken Florentine is the most popular version. Because Mornay sauce is a derivation of béchamel sauce which includes roux and requires time and skill to prepare correctly, many contemporary recipes use simpler cream-based sauces. History Culinary lore attributes the term to 1533, when Catherine de Medici of Florence married Henry II of France. She supposedly brought a staff of chefs, lots of kitchen equipment and a love of spinach to Paris, and popularized Florentine-style dishes. Food historians have debunked this story, and Italian influence on French cuisine long predates this marriage. Pierre Franey considered this theory apocryphal, but embraced the term Florentine in 1983. Auguste Escoffier included a recipe for sole Florentine in his 1903 classic '' Le guide culinaire'', translated into E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knopf
Alfred A. Knopf, Inc. () is an American publishing house that was founded by Blanche Knopf and Alfred A. Knopf Sr. in 1915. Blanche and Alfred traveled abroad regularly and were known for publishing European, Asian, and Latin American writers in addition to leading American literary trends. It was acquired by Random House in 1960, and is now part of the Knopf Doubleday Publishing Group division of Penguin Random House which is owned by the German conglomerate Bertelsmann. The Knopf publishing house is associated with the borzoi logo in its colophon (publishing), colophon, which was designed by co-founder Blanche Knopf in 1925. History Founding Knopf was founded in 1915 by Alfred A. Knopf Sr. along with Blanche Knopf, on a $5,000 advance from his father, Samuel Knopf. The first office was located in New York's Candler Building (New York City), Candler Building. The publishing house was officially incorporated in 1918, with Alfred Knopf as president, Blanche Knopf as vice pres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Volume 1
Volume One, Volume 1, Volume I or Vol. 1 may refer to: Albums * ''Volume One'' (The West Coast Pop Art Experimental Band album), 1966 * ''Volume One'' (Sleep album) * ''Volume One'' (Fluff album) * ''Volume One'' (She & Him album), 2008 * ''Volume One'' (Two Steps from Hell album), 2006 *'' The Honeydrippers: Volume One'', 1984 * ''Vol. I'' (Dead Combo album) * ''Vol. 1'' (Birds of Maya album), 2008 * ''Vol. 1'' (EP), by Breed 77 * ''Vol. 1'' (Hurt album), 2006 * ''Vol. 1'' (Nekropolis album), 2003 * ''Vol. 1'' (The Tempers album), 2010 * ''Vol. 1'' (We Are The Becoming album), 2008 * ''Vol. 1'' (BROS_album), 2016 * ''Vol. 1'' (Goatsnake album), 1999 * ''Volume 1'' (Reagan Youth album) * ''Volume 1'' (CKY album) * ''Volume I'' (Queensberry album), 2008 * ''Volume 1'' (Fabrizio De André album), 1967 * ''Volume 1'' (Billy Bragg album), 2006 * ''Volume 1'' (The Besnard Lakes album), 2003 * ''Volume 1'' (BNQT album), 2017 * ''Volume 1'' (Future Boy album) *''Volume 1'', a video albu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julia Child
Julia Carolyn Child (Birth name#Maiden and married names, née McWilliams; August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, ''Mastering the Art of French Cooking'', and her subsequent television programs, the most notable of which was ''The French Chef'', which premiered in 1963. Early life Child was born Julia Carolyn McWilliams in Pasadena, California, on August 15, 1912. Child's father was John McWilliams Jr. (1880–1962), a Princeton University graduate and prominent land manager. Child's mother was Julia Carolyn ("Caro") Weston (1877–1937), a paper-company heiress and daughter of Byron Weston, Byron Curtis Weston, a lieutenant governor of Massachusetts. Child was the eldest of three, followed by a brother, John McWilliams III, and sister, Dorothy Cousins. Child attended Polytechnic School and Westridge School from 4th gr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gratin
Gratin () is a culinary technique in which a dish (food), dish is topped with a Browning (food process), browned crust, often using breadcrumbs, grated cheese, egg or cheese.Courtine, Robert J. (ed.) (2003) ''The Concise Larousse Gastronomique'' London: Hamlyn The term may be applied to any dish made using this method such as Potato Bake. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an Grilling, overhead grill or broiler to form a golden crust on top and is often served in its baking dish. A ''gratin dish'' is a shallow oven-proof container that is commonly used to prepare gratins and similar dishes. Terminology The etymology of gratin is from the French language words ''gratter'', meaning "to scrape" (from having to scrape the food out of the dish it was cooked in). The technique predates the current name, which did not appear in English until 1846 (''OED'', ''s.v.'' "gratin"). In addition to the well-known potato dishes such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
