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Bouillon Cubes
A bouillon cube (Canada and US), stock cube ( Australia, Ireland, New Zealand, South Africa and UK), or broth cube (Asia) is dehydrated broth or stock formed into a small cube about wide. It is typically made from dehydrated vegetables or meat stock, a small portion of fat, MSG, salt, and seasonings, shaped into a small cube. Vegetarian and vegan types are also made. Bouillon is also available in granular, powdered, liquid, and paste forms. History Dehydrated meat stock, in the form of tablets, was known in the 17th century to English food writer Anne Blencowe, who died in 1718,Joan Thirsk, ‘Blencowe , Anne, Lady Blencowe (1656–1718)’, Oxford Dictionary of National Biography, Oxford University Press, Oct 2005; online edn, Jan 200accessed 17 Nov 2016/ref> and elsewhere as early as 1735. Various French cooks in the early 19th century (Lefesse, Massué, and Martin) tried to patent bouillon cubes and tablets, but were turned down for lack of originality.Jennifer Davis, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
England
England is a country that is part of the United Kingdom. It shares land borders with Wales to its west and Scotland to its north. The Irish Sea lies northwest and the Celtic Sea to the southwest. It is separated from continental Europe by the North Sea to the east and the English Channel to the south. The country covers five-eighths of the island of Great Britain, which lies in the North Atlantic, and includes over 100 smaller islands, such as the Isles of Scilly and the Isle of Wight. The area now called England was first inhabited by modern humans during the Upper Paleolithic period, but takes its name from the Angles, a Germanic tribe deriving its name from the Anglia peninsula, who settled during the 5th and 6th centuries. England became a unified state in the 10th century and has had a significant cultural and legal impact on the wider world since the Age of Discovery, which began during the 15th century. The English language, the Anglican Church, and Engli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegan
Veganism is the practice of abstaining from the use of animal product—particularly in diet—and an associated philosophy that rejects the commodity status of animals. An individual who follows the diet or philosophy is known as a vegan. Distinctions may be made between several categories of veganism. Dietary vegans, also known as "strict vegetarians", refrain from consuming meat, eggs, dairy products, and any other animal-derived substances. An ethical vegan is someone who not only follows a plant-based diet but extends the philosophy into other areas of their lives, opposes the use of animals for any purpose, and tries to avoid any cruelty and exploitation of all animals including humans. Another term is "environmental veganism", which refers to the avoidance of animal products on the premise that the industrial farming of animals is environmentally damaging and unsustainable. Matthew Cole, "Veganism", in Margaret Puskar-Pasewicz (ed.), ''Cultural Encyclopedia of Vegetaria ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he tapped ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Justus Von Liebig
Justus Freiherr von Liebig (12 May 1803 – 20 April 1873) was a German scientist who made major contributions to agricultural and biological chemistry, and is considered one of the principal founders of organic chemistry. As a professor at the University of Giessen, he devised the modern laboratory-oriented teaching method, and for such innovations, he is regarded as one of the greatest chemistry teachers of all time. He has been described as the "father of the fertilizer industry" for his emphasis on nitrogen and trace minerals as essential plant nutrients, and his formulation of the law of the minimum, which described how plant growth relied on the scarcest nutrient resource, rather than the total amount of resources available. He also developed a manufacturing process for beef extracts, and with his consent a company, called Liebig Extract of Meat Company, was founded to exploit the concept; it later introduced the Oxo brand beef bouillon cube. He popularized an earlier ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Household Cyclopedia
The ''Household Cyclopedia'' was an American guide to housekeeping Housekeeping is the management and routine support activities of running an organised physical institution occupied or used by people, like a house, ship, hospital or factory, such as tidying, cleaning, cooking, routine maintenance, shopping, ... published in 1881. External links ''Household Cyclopedia'' of 1881 1881 non-fiction books Home economics American encyclopedias {{encyclopedia-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Glace De Viande
Meat glaze, French: ''glace de viande'', is a dark brown, gelatinous flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Its high viscosity and salt content gives it an unusually long shelf life.Auguste Escoffier (1907), ''Le Guide culinaire''. See also *Demi-glace Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is tradition ... References {{ingredient-stub French cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dehydration
In physiology, dehydration is a lack of total body water, with an accompanying disruption of metabolic processes. It occurs when free water loss exceeds free water intake, usually due to exercise, disease, or high environmental temperature. Mild dehydration can also be caused by immersion diuresis, which may increase risk of decompression sickness in divers. Most people can tolerate a 3-4% decrease in total body water without difficulty or adverse health effects. A 5-8% decrease can cause fatigue and dizziness. Loss of over ten percent of total body water can cause physical and mental deterioration, accompanied by severe thirst. Death occurs at a loss of between fifteen and twenty-five percent of the body water.Ashcroft F, Life Without Water in Life at the Extremes. Berkeley and Los Angeles, 2000, 134-138. Mild dehydration is characterized by thirst and general discomfort and is usually resolved with oral rehydration. Dehydration can cause hypernatremia (high levels of sodium ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Extract
Meat extract is highly concentrated meat stock, usually made from beef or chicken. It is used to add meat flavour in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig, a German 19th-century organic chemist. Liebig specialised in chemistry and the classification of food and wrote a paper on how the nutritional value of a meat is lost by boiling. Liebig's view was that meat juices, as well as the fibres, contained much important nutritional value and that these were lost by boiling or cooking in unenclosed vessels. Fuelled by a desire to help feed the undernourished, in 1840 he developed a concentrated beef extract, ''Extractum carnis Liebig'', to provide a nutritious meat substitute for those unable to afford the real thing. However, it took 30 kg of meat to produce 1 kg of extract, making the extract too expensive. Commercialisation Liebig's Extract of Meat Company Liebig went on to co-found the L ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent reconta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portable Soup
Portable soup was a kind of dehydrated food of English origin used in the 18th and 19th centuries. It was a precursor of meat extract and bouillon cubes, and of industrially dehydrated and instant food. It is also known as pocket soup or veal glue. It is essentially a partially dehydrated broth and a solid counterpart of ''glace de viande'' (meat glaze) in French cuisine. It was long a staple of British seamen, military and explorers, as it would keep for many months or even a year. In this context, it was considered a filling and nutritious dish. Process Portable soup was made from a beef or veal broth cooked over a long period (often 6 to 8 hours), reduced, degreased to remove the fat (which may become rancid over time) and then reduced repeatedly until it solidified into a jelly. Once it was sufficiently gelatinous to hold its form, it was placed on pieces of flannel or unglazed earthenware dishes and rotated regularly to dry it further. Historically, this was a seasonal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nicolas Appert
Nicolas Appert (17 November 1749 – 1 June 1841) was the French inventor of airtight food preservation. Appert, known as the " father of Food Science", was a confectioner. Appert described his invention as a way "of conserving all kinds of food substances in containers". Early life Appert was born in Châlons-en-Champagne, the ninth of eleven children. His family ran an inn in the town and he worked in the family business until the age of twenty, when he opened a brewery with one of his brothers. He then served as head chef to Christian IV, Count Palatine of Zweibrücken for thirteen years. Appert was a confectioner and chef in Paris from 1784 to 1795. During this period, he married Elisabeth Benoist and the couple had four children. Appert was active during the French Revolution and even took part in the execution of King Louis XVI. However, he fell under suspicion during the subsequent Reign of Terror and was arrested in April 1794, but he was able to avoid being executed him ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
