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Clarified Butter
Clarified butter is milk fat rendered from butter to separate the milk solids and water from the butterfat. Typically, it is produced by melting butter and allowing the components to separate by density. The water evaporates, some solids (i.e. whey proteins) float to the surface and are skimmed off, and the remainder of the milk solids (casein) sink to the bottom and are left behind when the butterfat (which would then be on top) is poured off or separated with a separatory funnel or a gravy fat separator. This butterfat is the clarified butter. Commercial methods of production also include direct evaporation, but may also be accomplished by decantation and centrifugation followed by vacuum drying; or direct from cream by breaking the emulsion followed by centrifugation. Properties Clarified butter has a higher smoke point () than regular butter (), and is therefore preferred in some cooking applications, such as sautéing. Clarified butter also has a much longer shelf lif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghee
Ghee is a type of clarified butter, originating from India. It is commonly used in India for cooking, as a traditional medicine, and for religious rituals. Description Ghee is typically prepared by simmering butter, which is churned from cream (traditionally made by churning the topmost layer of curd, which is also called the ''Bilona'' method), skimming any impurities from the surface, then pouring and retaining the clear liquid fat while discarding the solid residue that has settled to the bottom. Spices can be added for flavor. The texture, color, and taste of ghee depend on the quality of the butter, the milk source used in the process, and the duration of boiling time. Etymology The word ''ghee'' comes from sa, घृत (', ) 'clarified butter', from ''ghṛ-'' 'to sprinkle'. In Dravidian languages, it is also known as te, నెయ్యి '('neyyi''), ta, நெய் or துப்பகம் (''tuppakam''), ml, നെയ്യ് (''ney'') and kn, ತ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lactose
Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix ''-ose'' used to name sugars. The compound is a white, water-soluble, non-hygroscopic solid with a mildly sweet taste. It is used in the food industry. Structure and reactions Lactose is a disaccharide derived from the condensation of galactose and glucose, which form a β-1→4 glycosidic linkage. Its systematic name is β-D-galactopyranosyl-(1→4)-D-glucose. The glucose can be in either the α-pyranose form or the β-pyranose form, whereas the galactose can only have the β-pyranose form: hence α-lactose and β-lactose refer to the anomeric form of the glucopyranose ring alone. Detection reactions for lactose are the Woehlk- and Fearon's test. Both can be easily used in school experiments to visualise the different lactose conte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North African Cuisine
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include ''couscous'', ''pastilla'', and ''tajine'' stew. Origins The cuisine of the Maghreb, the western region of North Africa that includes Algeria, Morocco, Tunisia and Libya, as well as Mauritania, is by origin Berber. The cuisines of Algeria, Tunisia and Libya have also been influenced by French and Italian cuisine respectively. Cuisine In Maghrebi cuisine, the most common staple foods are wheat (for ''khobz'' bread and ''couscous''), fish, seafood, goat,"North African Cuisine." [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smen
''Smen'' (from ar, سمن or سمنة also called ''sman'', ''semn'', ''semneh'', or ''sminn'') is a salted, fermented butter, and a traditional Yemeni dish. In Yemen, Yemenis prepare a special version of ''semneh'' (سمنة) which is smoked with aromatic herbs inside of a gourd in order to impart deeper flavour and aid in preservation. However, smen is also an important ingredient in Middle Eastern cuisine and North African cooking. It is produced using the butter made from the milk of sheep, goats or a combination of the two. The butter is brought to its boiling point for about 15 minutes, then skimmed, strained into a ceramic jar called a '' khabia'', and salted before it curdles. Some have it as a practice to add roasted fenugreek seeds to the boiling butter, after which it is strained from the fenugreek seeds. Thyme is often added to it to provide a yeast and enzyme starter. Other plants or fruits can be used. The result is then aged, often in sealed containers. It is then ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ethiopian Cuisine
Ethiopian cuisine ( am, የኢትዮጵያ ምግብ "Ye-Ītyōṗṗyā məgəb") characteristically consists of vegetable and often very spicy meat dishes. This is usually in the form of '' wat,'' a thick stew, served on top of '' injera'' ( am, እንጀራ), a large sourdough Sourdough or sourdough bread is a bread made by the fermentation of dough using wild lactobacillaceae and yeast. Lactic acid from fermentation imparts a sour taste and improves keeping qualities. History In the ''Encyclopedia of Food Microbio ... flatbread,Javins, Marie"Eating and Drinking in Ethiopia." Accessed July 2011. which is about in diameter and made out of Fermentation, fermented teff flour. People of Ethiopia, Ethiopians eat most of the time with their right hands, using pieces of to pick up bites of entrées and side dishes. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Niter Kibbeh
''Niter kibbeh'', or ''niter qibe'' ( am, ንጥር ቅቤ '), also called (in Tigrinya), is a seasoned, clarified butter used in Ethiopian and Eritrean cuisine. Its preparation is similar to that of ghee, but ''niter kibbeh'' is simmered with spices such as ''besobela'' (known as Ethiopian sacred basil), koseret, fenugreek, cumin, coriander, turmeric, Ethiopian cardamom (korarima), cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, break ..., or nutmeg before straining, imparting a distinct, spicy aroma. The version using vegetable oil instead of butter is called ''yeqimem zeyet''. See also * List of Ethiopian dishes and foods * Kibbeh References External links ''Niter kibbeh'' recipeAuthentic ''Niter Kibbeh'' (Ethiopian Spiced Clarified Butter) recipe B ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manteiga-da-terra
''Manteiga-de-garrafa'' (butter-from-a-bottle) or ''manteiga-da-terra'' (butter of the land) are terms in northeastern Brazil to refer to a clarified butter product, similar to Indian ''ghee''. The product is also known as ''manteiga de gado'' (cattle butter) and ''manteiga de cozinha'' (kitchen butter). ''Manteiga de garrafa'' is a dairy product made from the cream of cows' milk. The cream is processed by physical agitation, as in a blender or beating by hand, followed by cooking at a temperature of to . Salt may also be added. Some recipes for making manteiga de garrafa include a step prior to cooking in which the congealed cream is washed in cold water. The cooking process separates the cream into two components, the manteiga (butter) and the "borra" (a watery precipitate). The manteiga is separated from the borra by filtration, and then placed in bottles. The finished product is almost pure fat, with a low water activity. Accordingly, it is inhospitable to microbial growth an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suutei Tsai
Suutei tsai ( mn, сүүтэй цай, ), is a traditional Mongolian beverage. The drink is also known as süütei tsai, tsutai tsai, or Mongolian salty tea. Preparation The ingredients to suutei tsai are typically water, milk, tea leaves and salt. A simple recipe might call for one quart of water, one quart of milk, a tablespoon of green tea, and one teaspoon of salt. But the ingredients often vary. Some recipes use green tea while others use black tea. Some recipes even include butter or fat. Milk in Mongolia is typically fresh, whole milk, and using half milk and half cream instead of only processed milk produces a rich beverage close to the authentic. The amount of salt in the tea is also often varied. Another common addition to suutei tsai is fried millet. The way of preparing the drink can also vary. The traditional way of cooking it includes stirring it by scooping it up while it is boiling and pouring it back in from a height. However, many today omit this step.Mongol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mongolia
Mongolia; Mongolian script: , , ; lit. "Mongol Nation" or "State of Mongolia" () is a landlocked country in East Asia, bordered by Russia to the north and China to the south. It covers an area of , with a population of just 3.3 million, making it the world's most sparsely populated sovereign nation. Mongolia is the world's largest landlocked country that does not border a closed sea, and much of its area is covered by grassy steppe, with mountains to the north and west and the Gobi Desert to the south. Ulaanbaatar, the capital and largest city, is home to roughly half of the country's population. The territory of modern-day Mongolia has been ruled by various nomadic empires, including the Xiongnu, the Xianbei, the Rouran, the First Turkic Khaganate, and others. In 1206, Genghis Khan founded the Mongol Empire, which became the largest contiguous land empire in history. His grandson Kublai Khan conquered China proper and established the Yuan dynasty. After ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fenugreek
Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from the Indian subcontinent, and have been used as a culinary ingredient since ancient times. Its use as a food ingredient in small quantities is safe. Although sold as a dietary supplement, there is no clinical evidence that fenugreek has therapeutic properties. Commonly used in traditional medicine, fenugreek can increase the risk of serious adverse effects, including allergic reactions. History Fenugreek is believed to have been brought into cultivation in the Near East. It is uncertain which wild strain of the genus ''Trigonella'' gave rise to domesticated fenugreek. Charred fenugreek seeds have been recovered from Tell Halal, Iraq ( carbon dated to 4000 BC), and Bronze Age levels of Lachish and desiccated seeds f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yemen
Yemen (; ar, ٱلْيَمَن, al-Yaman), officially the Republic of Yemen,, ) is a country in Western Asia. It is situated on the southern end of the Arabian Peninsula, and borders Saudi Arabia to the north and Oman to the northeast and shares maritime borders with Eritrea, Djibouti, and Somalia. Yemen is the second-largest Arab sovereign state in the peninsula, occupying , with a coastline stretching about . Its constitutionally stated capital, and largest city, is Sanaa. As of 2021, Yemen has an estimated population of some 30.4 million. In ancient times, Yemen was the home of the Sabaeans, a trading state that included parts of modern-day Ethiopia and Eritrea. Later in 275 AD, the Himyarite Kingdom was influenced by Judaism. Christianity arrived in the fourth century. Islam spread quickly in the seventh century and Yemenite troops were crucial in the early Islamic conquests. Several dynasties emerged in the 9th to 16th centuries, such as the Rasulid dynasty. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramelize
Caramelization is a process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose. Process Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions: * equilibration of anomeric and ring forms * sucrose inversion to fructose and glucose * condensation reactions * intramolecular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
