|
Gruyère Cheese
Gruyère (, , ; german: Greyerzer) is a hard Swiss cheese that originated in the cantons of Fribourg, Vaud, Neuchâtel, Jura, and Berne in Switzerland. It is named after the town of Gruyères in Fribourg. In 2001, Gruyère gained the ''appellation d'origine contrôlée'' (AOC), which became the ''appellation d'origine protégée'' (AOP) as of 2013. Gruyère is classified as a Swiss-type or Alpine cheese and is sweet but slightly salty, with a flavour that varies widely with age. It is often described as creamy and nutty when young, becoming more assertive, earthy, and complex as it matures. When fully aged (five months to a year), it tends to have small cracks that impart a slightly grainy texture. Unlike Emmental, with which it is often confused, modern Gruyère has few if any eyes, although in the 19th century, this was not always the case. It is the most popular Swiss cheese in Switzerland, and in most of Europe. Uses Gruyère cheese is generally known as one of the fine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Switzerland
). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel, St. Gallen a.o.). , coordinates = , largest_city = Zürich , official_languages = , englishmotto = "One for all, all for one" , religion_year = 2020 , religion_ref = , religion = , demonym = , german: Schweizer/Schweizerin, french: Suisse/Suissesse, it, svizzero/svizzera or , rm, Svizzer/Svizra , government_type = Federal assembly-independent directorial republic with elements of a direct democracy , leader_title1 = Federal Council , leader_name1 = , leader_title2 = , leader_name2 = Walter Thurnherr , legislature = Federal Assembly , upper_house = Council of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vacherin (cheese)
Vacherin is a cow's milk (French ''vache'', "cow") cheese. Two main types of French or Swiss Vacherin cheeses exist. Mont d'Or One type of Vacherin cheese is called mont d'Or, or Vacherin du Haut-Doubs, from France,'' 'French Cheeses' '', DK, '' 'Cheeses of the World' '', RolIand Barthelemy; Arnaud Sperat-Czar, (2001) or Vacherin Mont-d'Or from Switzerland (though it tends to just be called ''Vacherin'' in the local shops). It is a soft, rich, seasonal cheese made from cow's milk in Switzerland and France, usually in villages of the Jura region (an origin that has been officially controlled since 1981), and has a grayish-yellow washed rind. The cheese is wrapped in a "''sangle''" made from the cambium of a Norway spruce tree (French: ') for about two weeks at least, which gives the cheese a unique flavour. It typically contains 45 to 50 percent milk fat (in dry matter), and is produced between August 15 and March 15, and sold between September 10 and May 10. The Swiss ''Vache ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curdling
Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu; undesirable in the production of a sauce, cheese fondue or a custard. Method In curdling, the pH of the milk decreases and becomes more acidic. Independently floating casein molecules attract one another, forming "curdles" that float in a translucent whey. At warmer temperatures, the clumping reaction occurs more quickly than at colder temperature. Curdling occurs naturally if cows' milk is left open in a warm environment to air for a few days. Cheese and tofu Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts ( magnesium chloride, calcium chloride, or gypsum); the resulting curds are then pressed. Egg sauces In hot p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bock
Bock is a strong beer in Germany, usually a dark lager. Several substyles exist, including: *Doppelbock (''Double Bock''), a stronger and maltier version *Eisbock (''Ice Bock''), a much stronger version made by partially freezing the beer and removing the ice that forms *Maibock (''May Bock''), a paler, more hopped version generally made for consumption at spring festivals. Due to its lighter color, it is also referred to as Heller Bock; from German ''hell'' (bright, light in color). *Weizenbock (''Wheat Bock''), a wheat beer made from 40–60% wheat History The style now known as ''Bock'' was first brewed in the 14th century in the Hanseatic town of Einbeck in Lower Saxony. The style was later adopted in Bavaria by Munich brewers in the 17th century. Due to their Bavarian accent, citizens of Munich pronounced "Einbeck" as "ein Bock" ("a billy goat"), and thus the beer became known as "Bock". A goat often appears on bottle labels. Bock is historically associated with spec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cider
Cider ( ) is an alcoholic beverage made from the fermented juice of apples. Cider is widely available in the United Kingdom (particularly in the West Country) and the Republic of Ireland. The UK has the world's highest per capita consumption, as well as the largest cider-producing companies. Ciders from the South West of England are generally higher in alcoholic content. Cider is also popular in many Commonwealth countries, such as India, Canada, Australia, and New Zealand. As well as the UK and its former colonies, cider is popular in Portugal (mainly in Minho and Madeira), France (particularly Normandy and Brittany), Friuli, and northern Spain (specifically Asturias). Central Europe also has its own types of cider with Rhineland-Palatinate and Hesse producing a particularly tart version known as Apfelwein. In the U.S., varieties of fermented cider are often called ''hard cider'' to distinguish alcoholic cider from non-alcoholic apple cider or "sweet cider", also made f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Riesling
Riesling (, ; ) is a white grape variety that originated in the Rhine region. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet, and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. , Riesling was estimated to be the world's 20th most grown variety at (with an increasing trend),J. Robinson (ed) ''The Oxford Companion to Wine'' Third Edition, Oxford University Press 2006, p. 746: ''"Vine varieties"'', . but in terms of importance for quality wines, it is usually included in the "top three" white wine varieties together with Chardonnay and Sauvignon blanc. Riesling is a variety that is highly "'' terroir''-expressive", meaning that the character of Riesling wines is greatly influenced by the wine's place of origin. In cool climates (such as many German wine regions), Riesling wines tend to exhibit apple and tree fruit notes with noticeable le ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Tourin
Tourin () is a type of French garlic soup, also known as ''le tourin d'ail doux'', or 'smooth garlic soup'. Many regions have their own variations on the recipe. Typically, many recipes include as many as 20 cloves of garlic for a much stronger flavor. However other recipes include an equal measure of both onions and garlic to even out the taste. To prepare, the minced garlic (and sliced onions if included) are sautéed until soft and a simple roux is made by adding flour. Chicken stock or water is added to the mixture and is simmered over low heat to reduce. Egg whites are slowly drizzled in, not unlike egg drop soup, but whisked very rapidly to prevent large curds from forming. It is further thickened by tempering an egg yolk mixed with vinegar, which is then added to the soup. See also * List of French soups and stews * List of soups This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pasta
Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine. Pastas are divided into two broad categories: dried () and fresh (). Most dried pasta is produced commercially via an extrusion process, although it can be produced at home. Fresh pasta is traditionally produced by hand, sometimes with the aid of simple machines.Hazan, Marcella (1992) ''Essentials of Classic Italian Cooking'', Knopf, Fresh pastas available in grocery stores are produced commercially by large-scale machines. Both dried and fresh pastas come in a number of shapes and varieties, with 310 specific forms known by over 1,300 documented names.Zanini De Vita, Oretta, ''Enc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad. Salads may be served at any point during a meal: * Appetizer salads — light, smaller-portion salads served as the first course of the meal *Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw * M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Cordon Bleu
A ''cordon bleu'' or ''schnitzel cordon bleu'' is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. Veal or pork ''cordon bleu'' is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan- fried or baked. For chicken ''cordon bleu'', chicken breast is used instead of veal. Ham ''cordon bleu'' is ham stuffed with mushrooms and cheese. Name The French term is translated as "blue ribbon". According to Larousse Gastronomique, the ' "was originally a wide blue ribbon worn by members of the highest order of knighthood, L'Ordre des chevaliers du Saint-Esprit, instituted by Henri III of France in 1578. By extension, the term has since been applied to food preparation to a very high standard and by outstanding cooks. The analogy no doubt arose from the similarity between the sash worn by the knights and the ribbons (generally blue) of a cook's apron."''Larousse Gastronomies'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ham And Cheese Sandwich
The ham sandwich is a common type of sandwich. The bread may be fresh or Toast (food), toasted, and it can be made with a variety of toppings including cheese and vegetables like lettuce, tomato, onion or Pickled cucumber, pickle slices. Various kinds of Mustard (condiment), mustard and mayonnaise are also common. Sliced bread, sliced cheese, and sliced cooked ham are very readily available in Western supermarkets and as a result ham sandwiches are quick and easy to prepare. They are a common component of a packed lunch. History Ham and cheese sandwich The origin of the ham and cheese sandwich has been debated for a number of years by culinary intellectuals. The leading theory as to who first started to produce a ham, cheese and bread dish is mentioned in ''The Larousse Gastronomique 1961''. Here it notes that Patrick Connolly, an 18th-century Irish immigrant to England, sold a bread dish which: combined the remains of pig, cured and sliced with a topping of Leicester cheese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Curdling")
