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Poffertjes
''Poffertjes'' () are a traditional Dutch batter treat. Resembling small, fluffy pancakes, they are made with yeast and buckwheat flour. Typically, ''poffertjes'' are a sweet treat, served with powdered sugar and butter, and sometimes syrup or advocaat. However, there is also a savoury variant with gouda cheese. History ''Poffertjes'', also known as 'brothers', originated from a Catholic tradition. In the churches in the south of the Netherlands, sacramental host was eaten during the communion ceremony. Because the host was very dry, the brothers started experimenting with different recipes. From these culinary experiments the ''poffertjes'' that we know today have emerged. The south of present-day Netherlands was traditionally Catholic, so the traditions deviated from the Protestant north. Because the host was part of a Catholic tradition, it is suspected that the ''poffertjes'' were created in the provinces of Limburg or North Brabant. Servings ''Poffertjes'' are a festive ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paddu
Paniyaram ( ml, പനിയാരം) is an Indian dish made by steaming batter using a mould. It is named variously paddu, guliyappa, yeriyappa, gundponglu ( kn, ಪಡ್ಡು, ಗುಳಿಯಪ್ಪ, ಎರಿಯಪ್ಪ), kuzhi paniyaram ( ta, குழிப்பணியாரம்), ponganalu, gunta ( te, పొంగనాలు, గుంట), or Tulu: appadadde, appe ( mr, आप्पे) . The batter is made of black lentils and rice and is similar in composition to the batter used to make idli and dosa. The dish can also be made spicy or sweet with chillies or jaggery respectively. Paniyaram is made on a special pan that comes with multiple small indentations. Gallery File:Kuzhi paniyaram.jpg, Kuzhi paniyaram File:Kuzhi Paniyaram 01.jpg, Kuzhi paniyaram making File:Karandi Appam or Kuzhi Appam.jpg, Kuzhi paniyaram/Kuzhi Appam File:Kuzhi paniyaram on pan.jpg, Kuzhi paniyaram being prepared File:Puddus at Tindi Beedi, Bangalooru.JPG, Paddus/Kuzhi Appam Fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancake
A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In the United Kingdom, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin Breton pancake of French origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is a ''palačinke'', a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other fillings—sweet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polytetrafluoroethylene
Polytetrafluoroethylene (PTFE) is a synthetic fluoropolymer of tetrafluoroethylene that has numerous applications. It is one of the best-known and widely applied PFAS. The commonly known brand name of PTFE-based composition is Teflon by Chemours, a spin-off from DuPont, which originally discovered the compound in 1938. Polytetrafluoroethylene is a fluorocarbon solid, as it is a high- molecular-weight polymer consisting wholly of carbon and fluorine. PTFE is hydrophobic: neither water nor water-containing substances wet PTFE, as fluorocarbons exhibit only small London dispersion forces due to the low electric polarizability of fluorine. PTFE has one of the lowest coefficients of friction of any solid. Polytetrafluoroethylene is used as a non-stick coating for pans and other cookware. It is non-reactive, partly because of the strength of carbon–fluorine bonds, so it is often used in containers and pipework for reactive and corrosive chemicals. Where used as a lubri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kue Cubit
Kue cubit is a Southeast Asian snack, originating from Indonesia. It is common snack food served in many Indonesian cities. It is a cake, around in diameter. The sellers of this snack usually operate near schools or traditional markets. Kue cubit uses flour, baking powder, sugar and milk as its primary ingredients. The liquid dough is poured into a steel plate with several small round basins so that it will form a round shape when cooked, and poured with ''meises'' (chocolate sprinkles) on top of it. The sellers usually use a special hooked stick to take the cake off from the steel plate. The cake is called kue "cubit" ( id, pinch) because of its small size: to eat it one has to pinch it. Another variant is called kue "laba-laba" ( id, spider), referring to its spider-web-like form created by pouring the liquid dough spread around the steel plate. The cake is related to the Dutch poffertjes. See also *Kue *List of cakes The following is a list of types of dessert cakes by co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semarang
Semarang ( jv, ꦏꦸꦛꦯꦼꦩꦫꦁ , Pegon: سماراڠ) is the capital and largest city of Central Java province in Indonesia. It was a major port during the Dutch colonial era, and is still an important regional center and port today. The city has been named as the cleanest tourist destination in Southeast Asia by the ASEAN Clean Tourist City Standard (ACTCS) for 2020–2022. It has an area of and is located at . The population of the city was 1,555,984 at the 2010 censusBiro Pusat Statistik, Jakarta, 2011. and 1,653,524 at the 2020 census,Badan Pusat Statistik, Jakarta, 2021. making it Indonesia's ninth most populous city after Jakarta, Surabaya, Bekasi, Bandung, Medan, Depok, Tangerang and Palembang. The built-up urban area had 3,183,516 inhabitants at the 2010 census spread over two cities and 26 districts. The Semarang metropolitan area (a.k.a. ''Kedungsepur'') has a population of over 6 million in 2020 (''see Greater Semarang section''). The population of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dutch East Indies
The Dutch East Indies, also known as the Netherlands East Indies ( nl, Nederlands(ch)-Indië; ), was a Dutch colony consisting of what is now Indonesia. It was formed from the nationalised trading posts of the Dutch East India Company, which came under the administration of the Dutch government in 1800. During the 19th century, the Dutch possessions and hegemony expanded, reaching the greatest territorial extent in the early 20th century. The Dutch East Indies was one of the most valuable colonies under European rule, and contributed to Dutch global prominence in spice and cash crop trade in the 19th to early 20th centuries. The colonial social order was based on rigid racial and social structures with a Dutch elite living separate from but linked to their native subjects. The term ''Indonesia'' came into use for the geographical location after 1880. In the early 20th century, local intellectuals began developing the concept of Indonesia as a nation state, and set the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indonesian Cuisine
Indonesian cuisine is a collection of various regional culinary traditions that formed the archipelagic nation of Indonesia. There are a wide variety of recipes and cuisines in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago,"Indonesian Cuisine." . Accessed July 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strawberries
The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown Hybrid (biology), hybrid species of the genus ''Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in large quantities, either fresh or in such prepared foods as fruit preserves, jam, juice, pies, ice cream, milkshakes, and chocolates. Artificial strawberry flavorings and aromas are also widely used in products such as candy, soap, lip gloss, perfume, and many others. The garden strawberry was first bred in Brittany, France, in the 1750s via a cross of ''Virginia strawberry, Fragaria virginiana'' from eastern North America and ''Fragaria chiloensis'', which was brought from Chile by Amédée-François Frézier in 1714. Cultivars of ''Fragaria'' × ''ananassa'' have replaced, in commercial production, the woodland straw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whipped Cream
Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream (or crème Chantilly; ). Fat content The cream used as ''whipping cream'' has a high butterfat content—typically 30%–36%—as fat globules contribute to forming stable air bubbles. During whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam. Methods of whipping Cream is usually whipped with a whisk, an electric ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking Powder
Baking powder is a dry chemical leavening agent, a mixture of a carbonate or bicarbonate and a weak acid. The base and acid are prevented from reacting prematurely by the inclusion of a buffer such as cornstarch. Baking powder is used to increase the volume and lighten the texture of baked goods. It works by releasing carbon dioxide gas into a batter or dough through an acid–base reaction, causing bubbles in the wet mixture to expand and thus leavening the mixture. The first ''single-acting'' baking powder, which releases carbon dioxide at room temperature as soon as it is dampened, was developed by food manufacturer Alfred Bird in England in 1843. The first ''double-acting'' baking powder, which releases some carbon dioxide when dampened, and later releases more of the gas when heated by baking, was first developed by Eben Norton Horsford in the U.S. in the 1860s. Baking powder is used instead of yeast for end-products where fermentation flavors would be undesirable, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leavening Agent
In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain. Biological leavening agents * ''Saccharomyces cerevisiae'' producing carbon dioxide found in: ** baker's yeast ** Beer barm (unpasteurised—live yeast) ** ginger beer ** kefir ** sourdough starter * ''Clostridium perfringens' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
