|
Borodinsky Bread
Borodinsky bread (russian: бородинский хлеб ''borodinskiy khleb'') or borodino bread is a dark brown sourdough rye bread of Russian origin, traditionally sweetened with molasses and flavored with coriander and caraway seeds. Preparation Borodinsky bread has been traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less that 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, often leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95-96 °C) water, and adding the yeast after cooling the mix to 65-67 °C, but then mostly inoculated by the previous batches of dough instead of the dry yeast. It is then sweetened and colored with beet sugar molasses, and flavored with salt and spices, of which the coriander seed is required, and caraway is optional, but still qui ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. History Bread is one of the oldest prepared foods. Evidence from 30,000 years ago in Europe and Australia revealed starch residue on rocks used for pounding plants. It is possible that during this time, starch extract from the roots of plants, such as c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beet Sugar
A sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production. In plant breeding, it is known as the Altissima cultivar group of the common beet (''Beta vulgaris''). Together with other beet cultivars, such as beetroot and chard, it belongs to the subspecies ''Beta vulgaris'' subsp. ''vulgaris.'' Its closest wild relative is the sea beet (''Beta vulgaris'' subsp. ''maritima''). Sugar beets are grown in climates that are too cold for sugar cane. The low sugar content of the beets makes growing them a marginal proposition unless prices are relatively high. In 2020, Russia, the United States, Germany, France and Turkey were the world's five largest sugar beet producers. In 2010–2011, Europe, and North America except Arctic territories failed to supply the overall domestic demand for sugar and were all net importers of sugar. The US harvested of sugar beets in 2008. In 2009, sugar beets accounted for 20% of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast Breads
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles. History The history of Russian cuisine was divided in four groups: Old Russian cuisine (ninth to sixteenth century), Old Moscow cuisine (seventeenth century), the cuisine that existed during the ruling of Peter and Catherine the Great (eighteenth century), and finally Petersburg cuisine, which took place from the end of the eighteenth century to the 1860s. In the Old Russian period, the main food groups were bread, lots of grains, and lots of foods that contained starch. Women baked pies with lots of different fillings, such as mushrooms or berries. During gatherings, a loaf of bread and salt was always present. Kasha, such as buckwheat, oats, etc.were represented as wellbeing to the household. Lots of Russians used honey and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rye Breads
Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to both wheat (''Triticum'') and barley (genus ''Hordeum''). Rye grain is used for flour, bread, beer, crispbread, some whiskeys, some vodkas, and animal fodder. It can also be eaten whole, either as boiled rye berries or by being rolled, similar to rolled oats. Rye is a cereal grain and should not be confused with ryegrass, which is used for lawns, pasture, and as hay for livestock. Distribution and habitat Rye is one of a number of species that grow wild in the Levant, central and eastern Turkey and in adjacent areas. Evidence uncovered at the Epipalaeolithic site of Tell Abu Hureyra in the Euphrates valley of northern Syria suggests that rye was among the first cereal crops to be systematically cultivated, around 13,000 years ago. However, that claim remains controversial; critics point to incons ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Russian Dishes
This is a list of notable dishes found in Russian cuisine. Russian cuisine is a collection of the different cooking traditions of the Russian Empire. The cuisine is diverse, with Northeast European/Baltic, Caucasian, Central Asian, Siberian, East Asian and Middle Eastern influences. Russian cuisine derives its varied character from the vast and multi-ethnic expanse of Russia. Russian dishes Zakuski Soups Salads Meat dishes Pancakes Bread Pirogi (pies) Sauces Desserts Beverages Non-alcoholic drinks Alcoholic drinks See also * Khrushchev dough * Mikoyan cutlet * List of Russian desserts * List of Russian restaurants * Russian candy Russian candy ( fi, kinuski; russian: ки́нуски ''kinuski'') is a very sweet toffee-like dessert made by carefully heating equal amounts of milk or cream and sugar. It is a traditional dessert sauce in Nordic countries. Karl Fazer brought ... References Bibliography * {{DEFAULTSORT:Russian Dishes Lis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kommissbrot
Kommissbrot, formerly Kommißbrot, is a dark type of German bread, baked from rye and other flours, historically used for military provisions. Description Kommissbrot is a dark bread made from rye and wheat flours as a sourdough. It has a firm but not hard crust, and because it is normally baked in a loaf pan, it develops a crust only on the top. It is noted for its long shelf life. History Since the 16th century, ''Kommiß'' has been used as a word for a military troop, and so ''Kommißbrot'' was used to mean the bread provided for the military, since ''Brot'' is the German word for bread, and it came to be used to denote the type of bread. The nutritional value of kommissbrot was studied by Prausnitz in 1893 and by Wenceslaus Plagge and Georg Lebbin in 1897. It was used as military provisions in World War I, when sawdust was sometimes added to compensate for shortages of flour, and in World War II. A study by M. Gerson in 1941 concluded that kommissbrot covered the daily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
October Revolution
The October Revolution,. officially known as the Great October Socialist Revolution. in the Soviet Union, also known as the Bolshevik Revolution, was a revolution in Russia led by the Bolshevik Party of Vladimir Lenin that was a key moment in the larger Russian Revolution of 1917–1923. It was the second revolutionary change of government in Russia in 1917. It took place through an armed insurrection in Petrograd (now Saint Petersburg) on . It was the precipitating event of the Russian Civil War. The October Revolution followed and capitalized on the February Revolution earlier that year, which had overthrown the Tsarist autocracy, resulting in a liberal provisional government. The provisional government had taken power after being proclaimed by Grand Duke Michael, Tsar Nicholas II's younger brother, who declined to take power after the Tsar stepped down. During this time, urban workers began to organize into councils ( soviets) wherein revolutionaries criticized ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Alexander Borodin
Alexander Porfiryevich Borodin ( rus, link=no, Александр Порфирьевич Бородин, Aleksandr Porfir’yevich Borodin , p=ɐlʲɪkˈsandr pɐrˈfʲi rʲjɪvʲɪtɕ bərɐˈdʲin, a=RU-Alexander Porfiryevich Borodin.ogg, links=no; 12 November 183327 February 1887) was a Romantic composer and chemist of Georgian- Russian extraction. He was one of the prominent 19th-century composers known as " The Five", a group dedicated to producing a "uniquely Russian" kind of classical music. Abraham, Gerald. ''Borodin: the Composer and his Music''. London, 1927. Borodin is known best for his symphonies, his two string quartets, the symphonic poem '' In the Steppes of Central Asia'' and his opera '' Prince Igor''. A doctor and chemist by profession and training, Borodin made important early contributions to organic chemistry. Although he is presently known better as a composer, he regarded medicine and science as his primary occupations, only practising music and co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grapeshot
Grapeshot is a type of artillery round invented by a British Officer during the Napoleonic Wars. It was used mainly as an anti infantry round, but had other uses in naval combat. In artillery, a grapeshot is a type of ammunition that consists of a collection of smaller-caliber round shots, which in most cases are about the size of a golf ball, packed tightly in a canvas bag and separated from the gunpowder charge by a metal wadding, rather than being a single solid projectile. Grapeshot also comes packaged in clusters of three by iron rings, and in three tiers, with the shot being held in by cast iron rings. When assembled, the shot resembled a cluster of grapes, hence the name. Grapeshot was used both on land and at sea. On firing, the canvas wrapping disintegrates and the contained balls scatter out from the muzzle, giving a ballistic effect similar to a giant shotgun. Grapeshot was devastatingly effective against massed infantry at short range and was also used at medium rang ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Convent
A convent is a community of monks, nuns, religious brothers or, sisters or priests. Alternatively, ''convent'' means the building used by the community. The word is particularly used in the Catholic Church, Lutheran churches, and the Anglican Communion. Etymology and usage The term ''convent'' derives via Old French from Latin ''conventus'', perfect participle of the verb ''convenio'', meaning "to convene, to come together". It was first used in this sense when the eremitical life began to be combined with the cenobitical. The original reference was to the gathering of mendicants who spent much of their time travelling. Technically, a monastery is a secluded community of monastics, whereas a friary or convent is a community of mendicants (which, by contrast, might be located in a city), and a canonry is a community of canons regular. The terms abbey and priory can be applied to both monasteries and canonries; an abbey is headed by an abbot, and a priory is a lesser depen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Battle Of Borodino
The Battle of Borodino (). took place near the village of Borodino on during Napoleon's invasion of Russia. The ' won the battle against the Imperial Russian Army but failed to gain a decisive victory and suffered tremendous losses. Napoleon fought against General Mikhail Kutuzov, whom the Emperor Alexander I of Russia had appointed to replace Barclay de Tolly on after the Battle of Smolensk. After the Battle of Borodino, Napoleon remained on the battlefield with his army; the Imperial Russian forces retreated in an orderly fashion southwards. Because the Imperial Russian army had severely weakened the ', they allowed the French occupation of Moscow since they used the city as bait to trap Napoleon and his men. The failure of the ' to completely destroy the Imperial Russian army, in particular Napoleon's reluctance to deploy his guard, has been widely criticised by historians as a huge blunder, as it allowed the Imperial Russian army to continue its retreat into territor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
