|
Chicken Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made is t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth Hg
Broth, also known as bouillon (), is a Umami, savory liquid made of water in which meat, Fish as food, fish, or vegetables have been simmering, simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other Dish (food), dishes, such as soups, gravy, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The New York Times
''The New York Times'' (''NYT'') is an American daily newspaper based in New York City. ''The New York Times'' covers domestic, national, and international news, and publishes opinion pieces, investigative reports, and reviews. As one of the longest-running newspapers in the United States, the ''Times'' serves as one of the country's Newspaper of record, newspapers of record. , ''The New York Times'' had 9.13 million total and 8.83 million online subscribers, both by significant margins the List of newspapers in the United States, highest numbers for any newspaper in the United States; the total also included 296,330 print subscribers, making the ''Times'' the second-largest newspaper by print circulation in the United States, following ''The Wall Street Journal'', also based in New York City. ''The New York Times'' is published by the New York Times Company; since 1896, the company has been chaired by the Ochs-Sulzberger family, whose current chairman and the paper's publ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Ingredients
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtaining food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies he ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canja De Galinha
(, , (literally "chicken congee"), or simply , is a popular chicken soup of Portuguese, Cape Verdean, and Brazilian cuisine. The Portuguese term literally means "hen", but became the generic name for the species, much like chicken in English. Portuguese chicken congee has the rice much more cooked than in most Western chicken soup recipes, but it is not disintegrated as in the Asian one. General recipe Portugal The basic ingredients include chicken, and usually small pasta (like alphabet pasta or pevide pasta) or sometimes rice. Common flavoring ingredients are carrot, eggs, olive oil, mint, saffron, clove, white pepper, salt and pepper. It is usually accompanied by slices of Portuguese ''broa'' bread (corn bread) on the side for dipping. This is only a variation of this recipe. Brazil The Brazilian recipe for flu uses whole pieces of chicken from the areas with more bones, fried in a very light refogado using a sole smashed garlic clove (fried in vegetable oil until gold ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Noodle Soup
Chicken soup is a soup made from Chicken (food), chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear broth, chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, Carrot, carrots, Potato, potatoes, or grains such as rice and barley. Chicken soup is commonly considered a comfort food. History Humans were already boiling food by the time that Domestic fowl, chicken was domesticated in the Neolithic period, so it is likely that chickens were being boiled for soup. Modern American chicken soup, which typically includes root vegetables such as carrot, onion, leeks and celery, was a staple across Northern Europe and was brought to the United States by immigrants. Preparation Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root; herbs such as Bay leaf, bay leaves, parsley and dill; other vegetables such as zuc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rosół
Rosół () is a traditional Polish soup based primarily on meat broth. Its most popular variety is the ''rosół z kury'', or clear chicken soup. It is commonly served with capellini pasta (polish ''makaron nitki''). A vegetarian version can be made, substituting meat with oil or butter. It is one of the most popular Polish soups, served during family dinners and a traditional soup for weddings; it is also a traditional cold remedy. In the past it was a dish made of salted meat (an old conservation method) cooked in water to make it more edible. Later on, fresh meat was used instead. Over time the dish evolved to that of cooked meat in a soup that is commonly known today. The name "''rosół''" derives from an Old Polish ''rozsół'' and ''rozsol'', which is description of desalting conserved meat (polish ''sól'' meaning salt). There are many types of ''rosół'', as: ''Rosół Królewski'' (Royal rosół), made of three meats: beef or veal, white poultry (hen, turkey or chick ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Court-bouillon
Court-bouillon or court bouillon (in Louisiana, pronounced ''coo-bee-yon'') is a quickly-cooked broth used for poaching (food), poaching other foods, most commonly fish (food), fish or seafood. It is also sometimes used for poaching vegetables, egg (food), eggs, sweetbreads, Comb (anatomy), cockscombs, and delicate Meat, meats. It includes seasonings and salt but lacks animal gelatin. Description Court bouillon loosely translates from French as "short broth" because the cooking time is brief in comparison with a rich and complex Stock (food), stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes. Although a court bouillon may become the base for a stock or fumet, in traditional terms it is differentiated by the inclusion of Acidulated water, acidulating ingredients such as wine, vinegar, or lemon juice. In addition to contributi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Guiana
French Guiana, or Guyane in French, is an Overseas departments and regions of France, overseas department and region of France located on the northern coast of South America in the Guianas and the West Indies. Bordered by Suriname to the west and Brazil to the east and south, French Guiana covers a total area of and a land area of . As of January 2025, it is home to 292,354 people. French Guiana is the second-largest Regions of France, region in France, being approximately one-seventh the size of metropolitan France, European France, and the largest Special member state territories and the European Union, outermost region within the European Union. It has a very low population density, with only . About half of its residents live in its capital, Cayenne. Approximately 98.9% of French Guiana is covered by forests, much of it Old-growth forest, primeval Tropical rainforest, rainforest. Guiana Amazonian Park, the largest national park in the European Union covers 41% of French ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guianan Creole
French Guianese Creole (Kriyòl; also called variously Guianan Creole, Guianese Creole in English and Créole guyanais in French) is a French-based creole language spoken in French Guiana, and to a lesser degree, in Suriname and Brazil. It resembles Antillean Creole, but there are some lexical and grammatical differences between them. Antilleans can generally understand French Guianese Creole, though there may be some instances of confusion. The differences consist of more French and Brazilian Portuguese influences (due to the proximity of Brazil and Portuguese presence in the country for several years). There are also words of Amerindian and African origin. There are French Guianese communities in Suriname and Brazil who continue to speak the language. It should not be confused with the Guyanese Creole language, based on English, spoken in nearby Guyana. History French Guianese Creole was a language spoken between slaves and settlers. But the conditions of French Guiane ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Awara Broth
Awara broth (Bouillon d'awara in French and Bouyon wara in Guianan Creole) is a typical Guianan Creole stew from French Guiana, made up of many ingredients that are combined with the pulp of the fruit of Awara tree, reduced at length beforehand in a pot. The stew can include salt ham, bacon, salt beef, pork snout, salt cod, smoked fish, fresh seafood like crabs and prawns, roasted chicken and vegetables like cabbage, spinach, eggplant and chile peppers. The dish is symbolically significant in French Guiana, representing a blending of many ingredients and cultures. bouyon wara, sorte de pot-au-feu riche de près de quinze ingrédients, long à préparer (le bouillon mijote durant 24 à 36 h), est un symbole de « guyanité ». Il représente, par la complexité des saveurs et des ingrédients qui le composent, un moyen de réunir une population mosaïque autour d’un plat unique dont la finalité festive est recherchée. bouyon wara, a kind of pot-au-feu made with nearly fif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scotch Broth
Scotch broth is a soup originating in Scotland. The principal ingredients are usually barley, stewing or braising cuts of Lamb and mutton, lamb, mutton or beef, root vegetables (such as carrots, Rutabaga, swedes, or sometimes turnips), and dried pulse (legume), pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability. Scotch broth has been sold ready-prepared in tins for many years. History In the early 19th-century cookery book ''A New System of Domestic Cookery'' by Maria Rundell, "Scotch Mutton Broth" is made with mutton neck, skimmed and simmered around an hour before good-quality cuts of bone-in mutton are trimmed of their fat and added to the soup. After several hours, soup vegetables are added—turnips, carrots and onion—and simmered until just tender; finally, pre-soaked Scotch barley is added. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aberaeron Broth
Cawl () is a Welsh dish. In modern Welsh, the word is used for any soup or broth; in English, it refers to a traditional Welsh soup, usually called ''cawl Cymreig'' (literally 'Welsh soup') in Welsh. Historically, ingredients tended to vary, but the most common recipes are lamb or beef with leeks, potatoes, swedes, carrots and other seasonal vegetables. Cawl is recognised as a national dish of Wales. History With recipes dating back to the fourteenth century and prehistoric culinary roots, cawl is widely considered to be the '' de facto'' national dish of Wales. Cawl was traditionally eaten during the winter months in the south-west of Wales.Davies, (2008) p.130 Today, the word is often used to refer to a dish containing lamb and leeks, due to their association with Welsh culture, but historically, it was made with either salted bacon or beef, along with swedes, carrots, and other seasonal vegetables. With the introduction of the potato into Welsh cuisine in the later half of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
