|
Meringue
Meringue ( , ) is a type of dessert or candy, of French cuisine, French origin, traditionally made from Whisk, whipped egg whites and sugar, and occasionally an acid, acidic ingredient such as lemon, vinegar, or potassium bitartrate, cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of wikt:stiff peaks, stiff peaks by Denaturation (biochemistry), denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. They are light, airy, and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature () for an extended period of up to two hours. History The ''Oxford English Dictionary'' states that the French word is of unknown origin. The name ''meringue'' for this confection first appeared in print in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon Meringue Pie
Lemon meringue pie is a dessert pie consisting of a shortened pastry base filled with lemon curd and topped with meringue. History Fruit desserts covered with baked meringue were found beginning in the 18th century in France. Menon's ''pommes meringuées'' are a sort of thick apple sauce or apple butter covered with baked meringue in his 1739 cookbook. A custard flavored with "citron" ('lemon') and covered with baked meringue, ''crême meringuée'', was published by 1769 in English, apparently a translation of an earlier edition of Menon (1755?). Similar recipes cooked in a crust appear in 19th century America: apple pie covered with meringue, called 'apple a la turque' (1832) and 'apples meringuées' (1846). A generic 'meringue pie' based on any pie was documented in 1860. The name 'Lemon Meringue Pie' appears in 1869, but lemon custard pies with meringue topping were often simply called lemon cream pie. In literature one of the first references to this dessert can be fou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
François Massialot
François Massialot (1660, in Limoges – 1733, in Paris) was a French chef who served as ''chef de cuisine'' (''officier de bouche'') to various illustrious personages, including Philippe I, Duke of Orléans, the brother of Louis XIV, and his son Philippe II, Duke of Orléans, who was first duc de Chartres then the Regent, as well as the duc d'Aumont, the César d'Estrées, Cardinal d’Estrées, and the François-Michel le Tellier, marquis de Louvois. His first appeared, anonymously, as a single volume in 1691, and was expanded to two (1712) then three volumes, in the revised edition of 1733–34. His lesser cookbook, , (Paris, Charles de Sercy), appeared, also anonymously, in 1692. Massialot describes himself in his preface as "a cook who dares to qualify himself royal, and it is not without cause, for the meals which he describes...have all been served at court or in the houses of princes, and of people of the first rank." Places where Massialot served banquets included the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potassium Bitartrate
Potassium bitartrate, also known as potassium hydrogen tartrate, with formula K C4 H5 O6, is the potassium acid salt of tartaric acid (a carboxylic acid)—specifically, l-( + )-tartaric acid. Especially in cooking, it is also known as cream of tartar. It is produced as a byproduct of winemaking by purifying of the precipitate deposited by fermenting must in wine barrels, which arises from the tartaric acid and potassium naturally occurring in grapes. Approved by the FDA as a direct food substance, cream of tartar is used as an additive, stabilizer, pH control agent, antimicrobial agent, processing aid, and thickener in various food products. It is used as a component of baking powders and baking mixes, and is valued for its role in stabilizing egg whites, which enhances the volume and texture of meringues and soufflés. Its acidic properties prevent sugar syrups from crystallizing, aiding in the production of smooth confections such as candies and frostings. When combined wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon
The lemon (''Citrus'' × ''limon'') is a species of small evergreen tree in the ''Citrus'' genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some evidence suggests lemons originated during the 1st millennium BC in what is now northeastern India. Some other citrus fruits are called ''lemon''. The yellow fruit of the lemon tree is used throughout the world, primarily for its juice. The pulp and rind are used in cooking and baking. The juice of the lemon is about 5–6% citric acid, giving it a sour taste. This makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. In 2022, world production was 22 million tonnes, led by India with 18% of the total. Description The lemon tree produces a pointed oval yellow fruit. Botanically this is a hesperidium, a modified berry with a tough, leathery rind. The rind is divided into an outer colored layer or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg White
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens, it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) as well as many other uses (e.g. in the preparation of vaccines such as those for influenza). Composition Egg white makes up around two-thirds of a chicken egg by weight. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Floating Island (dessert)
A floating island or ''île flottante'' () is a dessert consisting of soft meringue floating on crème anglaise (a vanilla custard). The meringue used is baked in a bain-marie. It may be served at room temperature or chilled. Terminology ''Œufs à la neige'' ("eggs in snow", ) is a similar dessert where the meringue is in egg-sized pieces and poached, rather than in one large baked piece. History The earliest known English-language reference to a floating island is in '' The Art of Cookery Made Plain and Easy'' (1747) by the English cookery writer Hannah Glasse. Her recipe, entitled The Flooting Island , is made with sweetened thick cream, sack and lemon peel whipped into a froth, then layered with thin slices of bread alternating with jelly, piled high with the stiffened froth. Fruits and sweetmeats are arranged in a ring around the edge of the dish that is presented as a centerpiece for the table with candles all around it. A 1771 letter from the American founding father Ben ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg White
Egg white is the clear liquid (also called the albumen or the glair/glaire) contained within an egg. In chickens, it is formed from the layers of secretions of the anterior section of the hen's oviduct during the passage of the egg. It forms around fertilized or unfertilized egg yolks. The primary natural purpose of egg white is to protect the yolk and provide additional nutrition for the growth of the embryo (when fertilized). Egg white consists primarily of about 90% water into which about 10% proteins (including albumins, mucoproteins, and globulins) are dissolved. Unlike the yolk, which is high in lipids (fats), egg white contains almost no fat, and carbohydrate content is less than 1%. Egg whites contain about 56% of the protein in the egg. Egg white has many uses in food (e.g. meringue, mousse) as well as many other uses (e.g. in the preparation of vaccines such as those for influenza). Composition Egg white makes up around two-thirds of a chicken egg by weight. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antonin Carême
Antonin may refer to: People * Antonin (name) Places ;Poland * Antonin, Jarocin County, Greater Poland Voivodeship * Antonin, Kalisz County, Greater Poland Voivodeship * Antonin, Oborniki County, Greater Poland Voivodeship * Antonin, Ostrów Wielkopolski County, Greater Poland Voivodeship * Antonin, Poznań County, Greater Poland Voivodeship * Antonin, Środa Wielkopolska County, Greater Poland Voivodeship * Antonin, Sieradz County, Łódź Voivodeship * Antonin, Zduńska Wola County, Łódź Voivodeship * Antonin, Lublin Voivodeship * Antonin, Masovian Voivodeship * Antonin, Podlaskie Voivodeship * Antonin, Pomeranian Voivodeship * Antonin, part of Nowe Miasto, Poznań, Greater Poland Voivodeship See also *Antolin (name) *Antonina (other) *Antonini (other) *Antonino (other) *Antoniny (other) *Antoninus (other) *Antoniu Antoniu is a given name and a surname. Notable people with this name include the following: Given name * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry Bag
A pastry bag (or piping bag in the Commonwealth of Nations, Commonwealth) is an often Cone (geometry), cone- or triangular-shaped bag made from cloth, paper bag, paper, plastic bag, plastic, or the intestinal lining of a lamb, that is squeezed by hand to ''pipe'' semi-solid foods by pressing them through a narrow opening at one end often fitted with a shaped nozzle, for many purposes including in particular cake decorating, cake decoration and icing (food), icing. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to Food extrusion, extrude its contents. Many differently shaped nozzles are used to produce cross-sections such as star, leaf, and flower-petal shapes; a simple circular nozzle makes round shapes and is also used for filling pastries such as profiteroles. In addition to icing, pastry bags are commonly used to shape meringue and whipped cream, and to fill doughnuts with Jelly (fruit preserves), jelly or custard. They ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the principal historical dictionary of the English language, published by Oxford University Press (OUP), a University of Oxford publishing house. The dictionary, which published its first edition in 1884, traces the historical development of the English language, providing a comprehensive resource to scholars and academic researchers, and provides ongoing descriptions of English language usage in its variations around the world. In 1857, work first began on the dictionary, though the first edition was not published until 1884. It began to be published in unbound Serial (literature), fascicles as work continued on the project, under the name of ''A New English Dictionary on Historical Principles; Founded Mainly on the Materials Collected by The Philological Society''. In 1895, the title ''The Oxford English Dictionary'' was first used unofficially on the covers of the series, and in 1928 the full dictionary was republished in 10 b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loire
The Loire ( , , ; ; ; ; ) is the longest river in France and the 171st longest in the world. With a length of , it drains , more than a fifth of France's land, while its average discharge is only half that of the Rhône. It rises in the southeastern quarter of the French Massif Central in the Cévennes range (in the departments of France, department of Ardèche) at near Mont Gerbier de Jonc; it flows north through Nevers to Orléans, then west through Tours and Nantes until it reaches the Bay of Biscay (Atlantic Ocean) at St Nazaire, Saint-Nazaire. Its main tributaries include the rivers Nièvre (Loire), Nièvre, Maine (river), Maine and the Erdre on its right bank, and the rivers Allier (river), Allier, Cher (river), Cher, Indre (river), Indre, Vienne (river), Vienne, and the Sèvre Nantaise on the left bank. The Loire gives its name to six departments: Loire (department), Loire, Haute-Loire, Loire-Atlantique, Indre-et-Loire, Maine-et-Loire, and Saône-et-Loire. The lower ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Sugar
White sugar, also called table sugar, granulated sugar, or regular sugar, is a commonly used type of sugar, made either of beet sugar or cane sugar, which has undergone a refining process. It is nearly pure sucrose. Description The refining process completely removes the molasses from cane juice or beet juice to give the disaccharide white sugar, sucrose. It has a purity higher than 99.7%. Its molecular formula is . White sugars produced from sugar cane and sugar beet are chemically indistinguishable: it is possible, however, to identify its origin through a carbon-13 analysis. White sugar (and some brown sugar) produced from sugar cane may be refined using bone char by a few sugar cane refiners. Beet sugar has never been processed with bone char and is vegan. In modern times, activated carbon and ion-exchange resin may be used – see . From a chemical and nutritional point of view, white sugar does not contain—in comparison to brown sugar—some minerals (such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
