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Foam (culinary)
In cuisine, foam is a gelled or stabilized liquid in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream, meringue and mousse. In these cases, the incorporation of air, or another gas, creates a lighter texture and a different mouthfeel. Foams add flavor without significant substance, and thus allow cooks to integrate new flavors without changing the physical composition of a dish. More recently, foams have become a part of molecular gastronomy technique. In these cases, natural flavors (such as fruit juices, infusions of aromatic herbs, etc.) are mixed with a neutrally-flavored gelling or stabilizing agent such as agar or lecithin, and either whipped with a hand-held immersion blender or extruded through a whipped cream canister equipped with nitrous oxide cartridges. Some famous food-foams are foamed espresso, foamed mushroom, foamed beet and foamed coconut. An espuma or thermo whip is commonly used to make these fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earth To Table Dinner With Gunnar Karl Gíslason (cropped)
Earth is the third planet from the Sun and the only astronomical object known to Planetary habitability, harbor life. This is enabled by Earth being an ocean world, the only one in the Solar System sustaining liquid surface water. Almost all of Earth's water is contained in its global ocean, covering Water distribution on Earth, 70.8% of Earth's crust. The remaining 29.2% of Earth's crust is land, most of which is located in the form of continental landmasses within Earth's land hemisphere. Most of Earth's land is at least somewhat humid and covered by vegetation, while large Ice sheet, sheets of ice at Polar regions of Earth, Earth's polar polar desert, deserts retain more water than Earth's groundwater, lakes, rivers, and Water vapor#In Earth's atmosphere, atmospheric water combined. Earth's crust consists of slowly moving tectonic plates, which interact to produce mountain ranges, volcanoes, and earthquakes. Earth's outer core, Earth has a liquid outer core that generates a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monoglyceride
Monoglycerides (also: acylglycerols or monoacylglycerols) are a class of glycerides which are composed of a molecule of glycerol linked to a fatty acid via an ester bond. As glycerol contains both primary and secondary alcohol groups two different types of monoglycerides may be formed; 1-monoacylglycerols where the fatty acid is attached to a primary alcohol, or a 2-monoacylglycerols where the fatty acid is attached to the secondary alcohol. Synthesis Monoglycerides are produced both biologically and industrially. They are naturally present at very low levels (0.1-0.2%) in some seed oils such as olive oil, rapeseed oil and cottonseed oil. They are biosynthesized by the enzymatic hydrolysis of triglycerides by lipoprotein lipase and the enzymatic hydrolysis of diglycerides by diacylglycerol lipase; or as an intermediate in the alkanoylation of glycerol to form fats. Several monoglycerides are pharmacologically active (e.g. 2-oleoylglycerol, 2-arachidonoylglycerol). Industrial pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Techniques
This is a list of cooking techniques commonly used in cooking and food preparation. Cooking is the practice of preparing food for ingestion, commonly with the application of differentiated heating. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with, such as good butter which heavily impacts the meal. A B C File:Fromagerie gruyères-égouttage-4.jpg, The production of Gruyère cheese at the cheesemaking factory of Gruyères, Canton of Fribourg, Switzerland File:Svadbarski Kupus.jpg, Cooking of Svadbarski Kupus (wedding cabbage) in clay pots, Serbia File:Coddled Egg on hash.jpg, A coddl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latte
Latte () or caffè latte (), also known as , or , is a List of coffee drinks, coffee drink of Italian cuisine, Italian origin made with espresso and steamed milk, traditionally served in a glass. Variants include the chocolate-flavored ''caffè mocha'' or replacing the coffee with another beverage base such as masala chai (spiced Indian tea), Mate (drink), mate, matcha, turmeric or rooibos; alternatives to milk, such as soy milk, coconut milk, almond milk or oat milk, are also used. The term comes from or (from , ); in English orthography, either or both words sometimes have an Accent mark, accent on the final ''e'' (a hyperforeignism in the case of *''latté''). In Northern Europe and Scandinavia, the term has traditionally been used for the combination of espresso and milk. In France, is from the original name of the beverage (caffè latte); a combination of espresso and steamed milk equivalent to a "latte" is in French called ( using cream instead of milk) and in Ger ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Microfoam
Microfoam is finely textured milk used for making espresso-based coffee drinks, particularly those with latte art. It is typically made with the steam wand of an espresso machine, which pumps steam into a pitcher of milk. The opposite of microfoam is Macrofoam (also called ''dry'' foam, in contrast to the ''wet'' foam of microfoam), which has visibly large bubbles, a style of milk, traditionally used for cappuccinos. Characteristics Microfoam is shiny, slightly thickened, and should have microscopic, uniform bubbles. It is not as viscous or "foamy" as macrofoam – it is better described as "gooey" and resembles melted marshmallows or wet paint. There have been a variety of names used for this ideal standard, such as "microfoam", "velvet milk", "microbubbles", and so forth. Applications The decorative application of microfoam is called latte art, which involves making patterns in espresso-based drinks. Microfoam is essential for this as the microscopic bubbles give def ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marshmallow
Marshmallow (, ) is a confectionery made from sugar, water and gelatin whipped to a solid-but-soft consistency. It is used as a filling in baking or molded into shapes and coated with corn starch. This sugar confection is inspired by a medicinal confection made from ''Althaea officinalis'', the marsh-mallow plant. History The word "marshmallow" comes from the mallow plant species (''Althaea officinalis''), a wetland weed native to parts of Europe, North Africa, and Asia that grows in marshes and other damp areas. The plant's stem and leaves are fleshy, and its white flower has five petals. It is not known exactly when marshmallows were invented, but their history goes back as early as . Ancient Egyptians were said to be the first to make and use the root of the plant to soothe coughs and sore throats and to heal wounds. The first marshmallows were prepared by boiling pieces of root pulp with honey until thick. Once thickened, the mixture was strained, cooled, then used as int ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soufflé
A soufflé () is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word ''soufflé'' is the past participle of the French verb , which means to blow, breathe, inflate or puff. History The earliest mention of soufflé is attributed to the French master cook, Vincent La Chapelle, in the early eighteenth century. The development and popularisation of the soufflé is usually traced to the French chef Marie-Antoine Carême in the early nineteenth century. Ingredients and preparation Soufflés are typically prepared from two basic components: # a flavored crème pâtissière, cream sauce or béchamel, or a purée as the base # egg whites beaten to a soft peak The base provides the flavor, and the egg whites provide the "lift" or puffiness to the dish. Foods commonly used to flavor the base include herbs, cheese and vegetables for savory soufflés; and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake
Cake is a flour confection usually made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies. The most common ingredients include flour, sugar, eggs, fat (such as butter, oil, or margarine), a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts, or dessert sauces (like custard, jelly, cooked fruit, whipped cream, or syrups), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit. Cake is often served as a celebratory dish on ceremonial occasi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ice Cream
Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as Chocolate, cocoa or vanilla, or with fruit, such as strawberries or peaches. Food colouring is sometimes added in addition to Food stabilizer, stabilizers. The mixture is cooled below the freezing point of water and stirred to incorporate air spaces and prevent detectable ice crystals from forming. It can also be made by Whisk, whisking a flavoured cream base and liquid nitrogen together. The result is a smooth, semi-solid foam that is solid at very low temperatures (below ). It becomes more Ductility, malleable as its temperature increases. Ice cream may be served in dishes, eaten with a spoon, or licked from edible wafer Ice cream cone, ice cream cones held by the hands as finger food. Ice cream may be served with other desserts—such as cake or pie—or used as an ingredient in cold dishes—like ice cream floats, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whipping Cream
Whipped cream, also known as Chantilly cream or (), is high-fat dairy cream that has been aerated by whisking until it becomes light, fluffy, and capable of holding its shape. This process incorporates air into the cream, creating a semi-solid colloid. It is commonly sweetened with white sugar and sometimes flavored with vanilla. Whipped cream is often served on desserts and hot beverages, and used as an ingredient in desserts. Fat content Cream with high butterfat content—typically 30%–36%—is used for whipping, as fat globules contribute to forming stable air bubbles. During whipping, partially coalesced fat molecules create a stabilized network that traps air bubbles. The resulting colloid has about twice the volume of the original cream. If whipping is prolonged further, the fat droplets stick together, destroying the colloid and forming butter. Low-fat cream, or milk, does not have enough fat to whip effectively. Production Cream is usually whipped with a whisk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Interfacial Tension
Surface tension is the tendency of liquid surfaces at rest to shrink into the minimum surface area possible. Surface tension is what allows objects with a higher density than water such as razor blades and insects (e.g. water striders) to float on a water surface without becoming even partly submerged. At liquid–air interfaces, surface tension results from the greater attraction of liquid molecules to each other (due to cohesion) than to the molecules in the air (due to adhesion). There are two primary mechanisms in play. One is an inward force on the surface molecules causing the liquid to contract. Second is a tangential force parallel to the surface of the liquid. This ''tangential'' force is generally referred to as the surface tension. The net effect is the liquid behaves as if its surface were covered with a stretched elastic membrane. But this analogy must not be taken too far as the tension in an elastic membrane is dependent on the amount of deformation of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metabolic reactions, DNA replication, Cell signaling, responding to stimuli, providing Cytoskeleton, structure to cells and Fibrous protein, organisms, and Intracellular transport, transporting molecules from one location to another. Proteins differ from one another primarily in their sequence of amino acids, which is dictated by the Nucleic acid sequence, nucleotide sequence of their genes, and which usually results in protein folding into a specific Protein structure, 3D structure that determines its activity. A linear chain of amino acid residues is called a polypeptide. A protein contains at least one long polypeptide. Short polypeptides, containing less than 20–30 residues, are rarely considered to be proteins and are commonly called pep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
