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Sakha Cuisine
Sakha cuisine ( sah, Саха аһа, r=Saqa aha, p=) encompasses the customary and traditional cooking techniques and culinary arts of Sakha. It is influenced by the area's northern climate and the traditional pastoral lifestyle of the Sakha people, as well as Russian cuisine. Sakha cuisine generally relies heavily on dairy products, meat, fish, and foraged goods. One of the best-known Sakha dishes is ''stroganina'', thin slices of raw, frozen fish. However, ''stroganina'' is also prepared using foal meat and liver. This is eaten with a spicy seasoning from a flask. Another popular fish dish is ''indigirka'', consisting of frozen fish cubes seasoned with onions, salt, pepper, and more. Milk is drunk and also used to make butter, curds, and a thick yogurt called '' suorat''. A popular dish is ''khaan'', a type of blood sausage made from horse or beef blood and intestines. Kumis ''Kumis'' (also spelled ''kumiss'' or ''koumiss'' or ''kumys'', see other transliterations and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking
Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric stoves, to baking in various types of ovens, reflecting local conditions. Types of cooking also depend on the skill levels and training of the Cook (profession), cooks. Cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Preparing food with heat or fire is an activity unique to humans. Archeological evidence of cooking fires from at least 300,000 years ago exists, but some estimate that humans started cooking up to 2 million years ago. The expansion of agriculture, commerce, trade, and transportation between civilizations in different regions offered cooks many new ingredients. New inventions and technologies, such as the invention of pottery for holding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dish Stroganina
Dish, dishes or DISH may refer to: Culinary * Dish (food), something prepared to be eaten * Dishware, plates and bowls for eating, cutting boards, silverware Communications * Dish antenna a type of antenna * Dish Network, a satellite television provider in North America * Dish TV, a satellite television provider in India * Satellite dish, an antenna for receiving satellite signals * Stanford Dish, a U.S. Government-owned radio-telescope at Stanford University Arts, entertainment, and media * ''The Dish'' (TV series), an American television show * ''The Dish'', an Australian film * DISH (band), a Japanese band * Dish (American band), an American alternative rock band * "Dish", a 2016 single by Chancellor Other uses * Dish, Texas, a town in Denton County, Texas, United States * Diffuse idiopathic skeletal hyperostosis, a form of arthritis * Dish of a bicycle wheel See also * Disch, surname * Dyche, surname * Diš (cuneiform) Diš is a cuneiform sign represented by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yakut Cuisine
Sakha cuisine ( sah, Саха аһа, r=Saqa aha, p=) encompasses the customary and traditional cooking techniques and culinary arts of Sakha. It is influenced by the area's northern climate and the traditional pastoral lifestyle of the Sakha people, as well as Russian cuisine. Sakha cuisine generally relies heavily on dairy products, meat, fish, and foraged goods. One of the best-known Sakha dishes is ''stroganina'', thin slices of raw, frozen fish. However, ''stroganina'' is also prepared using foal meat and liver. This is eaten with a spicy seasoning from a flask. Another popular fish dish is ''indigirka'', consisting of frozen fish cubes seasoned with onions, salt, pepper, and more. Milk is drunk and also used to make butter, curds, and a thick yogurt called '' suorat''. A popular dish is ''khaan'', a type of blood sausage made from horse or beef blood and intestines. Kumis ''Kumis'' (also spelled ''kumiss'' or ''koumiss'' or ''kumys'', see other transliterations and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kierchekh
Sakha cuisine ( sah, Саха аһа, r=Saqa aha, p=) encompasses the customary and traditional cooking techniques and culinary arts of Sakha. It is influenced by the area's northern climate and the traditional pastoral lifestyle of the Sakha people, as well as Russian cuisine. Sakha cuisine generally relies heavily on dairy products, meat, fish, and foraged goods. One of the best-known Sakha dishes is ''stroganina'', thin slices of raw, frozen fish. However, ''stroganina'' is also prepared using foal meat and liver. This is eaten with a spicy seasoning from a flask. Another popular fish dish is ''indigirka'', consisting of frozen fish cubes seasoned with onions, salt, pepper, and more. Milk is drunk and also used to make butter, curds, and a thick yogurt called '' suorat''. A popular dish is ''khaan'', a type of blood sausage made from horse or beef blood and intestines. Kumis ''Kumis'' (also spelled ''kumiss'' or ''koumiss'' or ''kumys'', see other transliterations and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kumis
''Kumis'' (also spelled ''kumiss'' or ''koumiss'' or ''kumys'', see other transliterations and cognate words below under terminology and etymology – otk, airag kk, қымыз, ''qymyz'') mn, айраг, ''ääryg'') is a fermented dairy product traditionally made from mare milk or donkey milk. The drink remains important to the peoples of the Central Asian steppes, of Turkic and Mongol origin: Kazakhs, Bashkirs, Kalmyks, Kyrgyz, Mongols, and Yakuts. Kumis was historically consumed by the Khitans, Jurchens, Hungarians, and Han Chinese of North China as well. ''Kumis'' is a dairy product similar to ''kefir'', but is produced from a liquid starter culture, in contrast to the solid ''kefir'' "grains". Because mare's milk contains more sugars than cow's or goat's milk, when fermented, ''kumis'' has a higher, though still mild, alcohol content compared to ''kefir''. Even in the areas of the world where ''kumis'' is popular today, mare's milk remains a very limited commod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blood Sausage
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used. In Europe and the Americas, typical fillers include meat, fat, suet, bread, cornmeal, onion, chestnuts, barley, oatmeal and buckwheat. On the Iberian Peninsula and in Latin America and Asia, fillers are often made with rice. Sweet variants with sugar, honey, orange peel and spices are also regional specialties. In many languages, there is a general term such as ''blood sausage'' (American English) that is used for all sausages that are made from blood, whether or not they include non-animal material such as bread, cereal, and nuts. Sausages that include such material are often referred to with more specific terms, such as ''black pudding'' in English. Africa ''Mutura'' is a traditional blood sausage dish among the people of central Kenya, although recentl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suorat
''Suorat'' ( sah, суорат, ''suorat'') is a thick, Sakha yogurt which was traditionally the most common summer food in Sakha. By itself, it tastes of buttermilk, but various foraged products such as bilberries, sapwood, and roots were also added, in addition to bones which dissolved from the lactic acid. ''Suorat'' was traditionally kept in large birchbark vats, and was also stored in frozen slabs for winter consumption. It is made from the skim milk of cows after separating the crème fraîche Crème fraîche (English pronunciation: , , lit. "fresh cream") is a dairy product, a soured cream containing 10–45% butterfat, with a pH of approximately 4.5., p. 181''f'' It is soured with a bacterial culture. European labeling regulations .... References Fermented dairy products Yakut cuisine Dairy products {{Siberia-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stroganina
300px, Prepared ''stroganina'' on a table ''Stroganina'' (Russian строганина, literally "shavings") is a dish of the northern Russians and indigenous people of northern Arctic Siberia consisting of raw, thin, long-sliced frozen fish. Around Lake Baikal, the dish is referred to as ''raskolotka''. Traditional ''stroganina'' is made with freshwater whitefish salmonids found in the Siberian Arctic waters such as nelma, muksun, chir, and omul. Rarely, it is made with sturgeon. This dish is popular with native Siberians, and is present in Yakutian cuisine, Eskimo cuisine, Komi cuisine and Yamal cuisine. It is often paired with vodka. Ingredients and preparation Frozen fish is used for the preparation of ''stroganina''. The fish for ''stroganina'' is usually caught by ice fishing during the late fall and fresh frozen in order to avoid the formation of ice crystals in the meat. Frozen fish can be glazed with near-freezing ice water in order to avoid dehydration and better- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Foraging
Foraging is searching for wild food resources. It affects an animal's Fitness (biology), fitness because it plays an important role in an animal's ability to survive and reproduce. Optimal foraging theory, Foraging theory is a branch of behavioral ecology that studies the foraging behavior of animals in response to the environment where the animal lives. Behavioral ecologists use economic models and categories to understand foraging; many of these models are a type of optimal model. Thus foraging theory is discussed in terms of optimizing a payoff from a foraging decision. The payoff for many of these models is the amount of energy an animal receives per unit time, more specifically, the highest ratio of energetic gain to cost while foraging. Foraging theory predicts that the decisions that maximize energy per unit time and thus deliver the highest payoff will be selected for and persist. Key words used to describe foraging behavior include ''resources'', the elements necessary fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Arts
Culinary arts are the cuisine arts of food preparation, cooking and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Table manners (the table arts) are sometimes referred to as a culinary art. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious, which requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. History The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of ''Catching Fire: How Cooking Made Us Human'', primitive humans sim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish As Food
Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Fish has been an important dietary source of protein and other nutrients throughout human history. The English language does not have a special culinary name for food prepared from fish like with other animals (as with ''pig'' vs. ''pork''), or as in other languages (such as Spanish ''pez'' vs. '' pescado''). In culinary and fishery contexts, ''fish'' may include so-called shellfish such as molluscs, crustaceans, and echinoderms; more expansively, seafood covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). In ''per capita'' terms, food fish consumption has grown from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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