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Coddled Egg
In cooking, coddled eggs are egg (food), eggs that have been cracked into a ramekin or another small container, placed in a water bath or bain-marie and gently or lightly cooked just below boiling temperature. They can be partially cooked, mostly cooked, or hardly cooked at all (as in the eggs used to make Caesar salad dressing, which is only slightly poached for a thicker end-product). Poached eggs are similar to coddled eggs but cooked by submersion in water, rather than being placed in a water bath. Method The egg is broken into an , porcelain cup or ramekin with a lid, and cooked using a bain-marie. The inside of the egg coddler is first buttered to flavor the egg and allow it to be removed more easily. A raw egg (sometimes with additional flavorings) is broken into the coddler, which is then placed in a pan of near-boiling water for 7 to 8 minutes to achieve a solid white and runny yolk. Manufacture Coddlers may have been manufactured by Royal Worcester since at least ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hash (food)
Hash is a dish consisting of chopped meat, potatoes, and fried onions. The name is derived from French language, French , meaning 'to chop'. Canned corned beef hash became especially popular in countries such as Britain and France during and after the Second World War as rationing limited the availability of fresh meat. Hash may be served for breakfast, lunch, or supper. When served for breakfast in the United States, hash may come with eggs, toast, hollandaise sauce, or baked beans. High-end restaurants offer sophisticated hash dishes on their menus. Modern preparations have been made with unconventional ingredients such as lamb, fish, venison, turkey, chicken, shrimp, or steak. United States "Hash" of many forms was part of the Standard American diet, American diet since at least the 18th century, as is attested by the availability of numerous recipes and the existence of many "hash houses" named after the dish. William Rice, Chicago Tribune In the United States, Sep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (food)
Humans and other hominids have consumed eggs for millions of years. The most widely consumed eggs are those of fowl, especially chickens. People in Southeast Asia began harvesting chicken eggs for food by 1500 BCE. Eggs of other birds, such as ducks and ostriches, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Hens and other egg-laying creatures are raised throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. In 2012, the European Union banned battery husbandry of chickens. History Bird eggs have been valuable foodstuffs since prehistory, ... [...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 dish 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. Usage With a common capacity range of approximately , ramekins are versatile dishes often used to bake and serve individual portions of both savory and sweet recipes. They are ideal for preparing classic dishes like crème brûlée, soufflé, molten chocolate cake, and other custard or egg-based recipes. Ramekins are also used for serving sides, condiments, or garnishes alongside entrées and can hold small portions of foods such as French onion soup, moin moin, and crumbles. Their size and heat-resistant design make them suitable for a wide range of culinary uses, from desserts to bake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bain-marie
A bain-marie ( , ), also known as a water bath or double boiler, a type of heated bath, is a piece of equipment used in science, Industry (manufacturing), industry, and cooking to heat materials gently or to keep materials warm over a period of time. A ''bain-marie'' is also used to melt ingredients for cooking. History The name comes from the French language, French or , in turn derived from the medieval Latin and the Arabic , all meaning 'Mary's bath'. In his books, the 300 AD alchemist Zosimos of Panopolis credits for the invention of the device Mary the Jewess, an ancient alchemist. However, the water bath was known many centuries earlier (Hippocrates and Theophrastus), and the ''balneum Mariae'' attributed to Mary the Jewess was used to heat its contents above , while the bain-marie that continues to be used today only heats its contents up to a gentle heat of less than . Description The double boiler comes in a wide variety of shapes, sizes, and types, but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiling Temperature
The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid and the liquid changes into a vapor. The boiling point of a liquid varies depending upon the surrounding environmental pressure. A liquid in a partial vacuum, i.e., under a lower pressure, has a lower boiling point than when that liquid is at atmospheric pressure. Because of this, water boils at 100°C (or with scientific precision: ) under standard pressure at sea level, but at at altitude. For a given pressure, different liquids will boil at different temperatures. The normal boiling point (also called the atmospheric boiling point or the atmospheric pressure boiling point) of a liquid is the special case in which the vapor pressure of the liquid equals the defined atmospheric pressure at sea level, one atmosphere. At that temperature, the vapor pressure of the liquid becomes sufficient to overcome atmospheric pressure and allow bubbles of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caesar Salad
A Caesar salad (also spelled Cesar, César and Cesare), also known as Caesar's salad, is a green salad of romaine lettuce and croutons dressed with lemon juice (or lime juice), olive oil, eggs, Worcestershire sauce, anchovies, garlic, Dijon mustard, Parmesan and black pepper. The salad was created on July 4, 1924, by Caesar Cardini at Caesar's in Tijuana, Mexico, when the kitchen was overwhelmed and short on ingredients. It was originally prepared tableside, and it is still prepared tableside at the original venue. History The salad's creation is generally attributed to the restaurateur Caesar Cardini, an Italian immigrant who operated restaurants in Mexico and the United States. Cardini lived in San Diego, but ran one of his restaurants, Caesar's, in Tijuana, Mexico, to attract American customers seeking to circumvent the restrictions of Prohibition. His daughter, Rosa, recounted that her father invented the salad at the Tijuana restaurant when a Fourth of July r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poached Egg
A poached egg is an egg that has been cooked outside the shell by poaching (or sometimes steaming). This method of preparation can yield more delicately cooked eggs than higher temperature methods such as boiling. Poached eggs can be found in several dishes. Preparation The egg is cracked into a cup or bowl of any size, and then gently slid into a pan of water at approximately and cooked until the egg white has mostly solidified, but the yolk remains soft. The ideal poached egg has a runny yolk, with a hardening crust and no raw white remaining. In countries that mandate universal salmonella vaccination for hens, eating eggs with a runny yolk is considered safe. Broken into the water at the poaching temperature, the white will cling to the yolk, resulting in cooked egg white and runny yolk. A chicken egg contains some egg white that may disperse into the poaching liquid and cook into an undesirable foam. To prevent this, the egg can be strained before cooking to remove the t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Royal Worcester
Royal Worcester is a porcelain brand based in Worcester, England. It was established in 1751 and is believed to be the oldest or second oldest remaining English porcelain brand still in existence today, although this is disputed by Royal Crown Derby, which claims 1750 as its year of establishment. Part of the Portmeirion Group since 2009, Royal Worcester remains in the luxury tableware and giftware market, although production in Worcester itself has ended. The Worcester Royal Porcelain Co. Ltd. (known as Royal Worcester) was formed in 1862, and although the company had a royal warrant of appointment from 1788, wares produced before that time, as well as those produced at two other factories in Worcester, are known as Worcester porcelain. The enterprise has followed the pattern of other leading English porcelain brands, with increasing success during the 18th and 19th centuries, then a gradual decline during the 20th century, especially the latter half. Early history Prior t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salmonella
''Salmonella'' is a genus of bacillus (shape), rod-shaped, (bacillus) Gram-negative bacteria of the family Enterobacteriaceae. The two known species of ''Salmonella'' are ''Salmonella enterica'' and ''Salmonella bongori''. ''S. enterica'' is the type species and is further divided into six subspecies that include over 2,650 serotypes. ''Salmonella'' was named after Daniel Elmer Salmon (1850–1914), an American veterinary surgeon. ''Salmonella'' species are non-Endospore, spore-forming, predominantly motility, motile enterobacteriaceae, enterobacteria with cell diameters between about 0.7 and 1.5 micrometre, μm, lengths from 2 to 5 μm, and peritrichous flagella (all around the cell body, allowing them to move). They are chemotrophs, obtaining their energy from Redox, oxidation and reduction reactions, using organic sources. They are also facultative aerobic organism, facultative anaerobes, capable of generating adenosine triphosphate with oxygen ("aerobically") ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasteurized Eggs
Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of foodborne illness in dishes that are not cooked or are only lightly cooked. They may be sold as liquid egg products or pasteurized in the shell. Rationale The 2013 United States Food and Drug Administration Food Code defines regular shell eggs as a potentially hazardous food, i.e., "a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation." All egg products sold in the U.S that are pasteurized due to the risk of foodborne illnesses are done per U.S. Department of Agriculture rules. They also do not allow any egg products to be sold without going through the process of pasteurization. They also do not recommend eating shell eggs that are raw or undercooked due to the possibility that ''Salmonella'' bacteria may be present. Because of the risk of foodborne illness caused by ''Salmonella'' bacteria that may be present in raw eggs, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States Department Of Health And Human Services
The United States Department of Health and Human Services (HHS) is a cabinet-level executive branch department of the US federal government created to protect the health of the US people and providing essential human services. Its motto is "Improving the health, safety, and well-being of America". Before the separate federal Department of Education was created in 1979, it was called the Department of Health, Education, and Welfare (HEW). HHS is administered by the secretary of health and human services, who is appointed by the president with the advice and consent of the United States Senate. The United States Public Health Service Commissioned Corps, the uniformed service of the PHS, is led by the surgeon general who is responsible for addressing matters concerning public health as authorized by the secretary or by the assistant secretary for health in addition to his or her primary mission of administering the Commissioned Corps. History Federal Security Agency ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British Egg Industry Council
The British Egg Industry Council is an organisation set up in 1986 to represent the British egg industry. It currently has 11 member organisations including the British Egg Products Association, the National Farmers Union and the British Free Range Egg Producers Association (BFREPA). The BEIC operates the British Egg Information Service, which promotes the consumption of eggs to the public. Lion Mark The main marketing activity of the British Egg Information Service is the Lion Quality Mark scheme. This is a mark that can be stamped onto eggs by producers who are signed up to its Lion Quality Code of Practice. The code of practice requires that all laying hens must be vaccinated against Salmonella enteritidis and also places certain welfare, feeding, traceability and freshness standards upon producers. , retrieved 4 September 2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
