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Onsen Tamago
''Onsen tamago'' ( ja, 温泉卵 or , lit. 'hot spring egg') is a traditional Japanese low temperature egg which is slow cooked in the hot waters of '' onsen'' in Japan. The egg has a unique texture in that the white tastes like a delicate custard (milky and soft) and the yolk comes out firm, but retains the colour and creamy texture of an uncooked yolk. This special texture is the result of the egg yolk and egg white solidifying at different temperatures. The egg is poached within the shell and is served with the shell removed in a small cup together with a sauce of broth and soy sauce. Preparation The traditional way of cooking ''onsen tamago'' is to place eggs into rope nets and leave them in an ''onsen'', with water that is approximately for 30 to 40 minutes. After cooking, the shell is cracked open and the egg is served in seasoned '' bonito dashi'' (Japanese stock) for breakfast, or with a light sauce made with mirin, dashi and soy sauce with chopped spring onion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hot Spring
A hot spring, hydrothermal spring, or geothermal spring is a spring produced by the emergence of geothermally heated groundwater onto the surface of the Earth. The groundwater is heated either by shallow bodies of magma (molten rock) or by circulation through faults to hot rock deep in the Earth's crust. In either case, the ultimate source of the heat is radioactive decay of naturally occurring radioactive elements in the Earth's mantle, the layer beneath the crust. Hot spring water often contains large amounts of dissolved minerals. The chemistry of hot springs ranges from acid sulfate springs with a pH as low as 0.8, to alkaline chloride springs saturated with silica, to bicarbonate springs saturated with carbon dioxide and carbonate minerals. Some springs also contain abundant dissolved iron. The minerals brought to the surface in hot springs often feed communities of extremophiles, microorganisms adapted to extreme conditions, and it is possible that life on Earth h ... [...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. Wate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Die Zeit
''Die Zeit'' (, "The Time") is a German national weekly newspaper published in Hamburg in Germany. The newspaper is generally considered to be among the German newspapers of record and is known for its long and extensive articles. History The first edition of ''Die Zeit'' was first published in Hamburg on 21 February 1946. The founding publishers were Gerd Bucerius, Lovis H. Lorenz, Richard Tüngel and Ewald Schmidt di Simoni. Another important founder was Marion Gräfin Dönhoff, who joined as an editor in 1946. She became publisher of ''Die Zeit'' from 1972 until her death in 2002, together from 1983 onwards with former German chancellor Helmut Schmidt, later joined by Josef Joffe and former German federal secretary of culture Michael Naumann. The paper's publishing house, Zeitverlag Gerd Bucerius in Hamburg, is owned by the Georg von Holtzbrinck Publishing Group and Dieter von Holtzbrinck Media. The paper is published weekly on Thursdays. As of 2018, ''Die Zeit'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scallion
Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus '' Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, chive, and Chinese onions. Although the bulbs of many ''Allium'' species are used as food, the defining characteristic of scallion species is that they lack a fully developed bulb. Instead the ''Allium'' species referred to as scallions make use of the hollow, tubular green leaves growing directly from the bulb. These leaves are used as a vegetable and can be eaten either raw or cooked. Often the leaves are chopped into other dishes and used as garnishes. Etymology and names The words ''scallion'' and ''shallot'' are related and can be traced back to the Ancient Greek () as described by the Greek writer Theophrastus. This name, in turn, is believed to originate from the name of the ancient Canaanite city of Ashkelon. Various other na ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soy Sauce
Soy sauce (also called simply soy in American English and soya sauce in British English) is a liquid condiment of Chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and ''Aspergillus oryzae'' or '' Aspergillus sojae'' molds. It is considered to contain a strong umami taste. Soy sauce in its current form was created about 2,200 years ago during the Western Han dynasty of ancient China, and it has spread throughout East and Southeast Asia where it is used in cooking and as a condiment. Use and storage Soy sauce can be added directly to food, and is used as a dip or salt flavor in cooking. It is often eaten with rice, noodles, and sushi or sashimi, or can also be mixed with ground wasabi for dipping. Bottles of soy sauce for salty seasoning of various foods are common on restaurant tables in many countries. Soy sauce can be stored at room temperature. History East Asia China Soy sauce (, ) is considered almost as old as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirin
is a type of rice wine and a common ingredient in Japanese cooking. It is similar to sake but with a lower alcohol content and higher sugar content. The sugar content is a complex carbohydrate that forms naturally during the fermentation process; no sugars are added. The alcohol content is further lowered when the liquid is heated. Three types of mirin are common. The first is ''hon mirin'' (literally: true mirin), which contains about 14% alcohol and is produced by a 40 to 60 day mashing (saccharification) process. The second is ''shio mirin'' (literally: salt mirin), which contains a minimum of 1.5% salt to prevent consumption in order to avoid alcohol tax. The third is ''shin mirin'' (literally: new mirin), or ''mirin-fu chomiryo'' (literally: mirin-like seasoning), which contains less than 1% alcohol, yet retains the same flavor. In the Edo period, mirin was consumed as ''amazake''. O-toso, traditionally consumed for the Japanese New Year, can be made by soaking a spic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dashi
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki. Preparation The most common form of ''dashi'' is a simple broth made by heating water containing '' kombu'' (edible kelp) and '' kezurikatsuo'' (shavings of ''katsuobushi'' – preserved, fermented skipjack tuna or bonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted. The element of umami, one of the five basic tastes, is introduced into ''dashi'' from the use of katsuobushi and kombu. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids; both combined create a synergy of umami. Granulated or liquid instant ''dashi'' largely replaced the homemade product in the second half of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poaching (cooking)
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about ). This temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy method of cooking because it does not use fat to cook or flavor the food. Variations Shallow poaching This moist-heat cooking method uses a sautoir or other shallow cooking vessel; heat is transferred by conduction from the pan, to the liquid, to the food. Shallow poaching is best suited for boneless, naturally tender, single-serving-size, sliced or diced pieces of meat, poultry or fish. This preparation involves smearing the inside of the pan with whole butter and adding aromatics into t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yolk
Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example because they are laid in situations where the food supply is sufficient (such as in the body of the host of a parasitoid) or because the embryo develops in the parent's body, which supplies the food, usually through a placenta. Reproductive systems in which the mother's body supplies the embryo directly are said to be matrotrophic; those in which the embryo is supplied by yolk are said to be lecithotrophic. In many species, such as all birds, and most reptiles and insects, the yolk takes the form of a special storage organ constructed in the reproductive tract of the mother. In many other animals, especially very small species such as some fish and invertebrates, the yolk material is not in a special organ, but inside the egg cel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan ( ja, 日本, or , and formally , ''Nihonkoku'') is an island country in East Asia. It is situated in the northwest Pacific Ocean, and is bordered on the west by the Sea of Japan, while extending from the Sea of Okhotsk in the north toward the East China Sea, Philippine Sea, and Taiwan in the south. Japan is a part of the Ring of Fire, and spans Japanese archipelago, an archipelago of List of islands of Japan, 6852 islands covering ; the five main islands are Hokkaido, Honshu (the "mainland"), Shikoku, Kyushu, and Okinawa Island, Okinawa. Tokyo is the Capital of Japan, nation's capital and largest city, followed by Yokohama, Osaka, Nagoya, Sapporo, Fukuoka, Kobe, and Kyoto. Japan is the List of countries and dependencies by population, eleventh most populous country in the world, as well as one of the List of countries and dependencies by population density, most densely populated and Urbanization by country, urbanized. About three-fourths of Geography of Japan, the c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce ('' crème anglaise'') to the thick pastry cream (''crème pâtissière'') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Custard is usually cooked in a double boiler ( bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~175&nbs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Texture
Mouthfeel refers to the physical sensations in the mouth caused by food or drink, making it distinct from taste. It is a fundamental sensory attribute which, along with taste and smell, determines the overall flavor of a food item. Mouthfeel is also sometimes referred to as texture. It is used in many areas related to the testing and evaluating of foodstuffs, such as wine-tasting and food rheology. It is evaluated from initial perception on the palate, to first bite, through chewing to swallowing and aftertaste. In wine-tasting, for example, mouthfeel is usually used with a modifier (big, sweet, tannic, chewy, etc.) to the general sensation of the wine in the mouth. Research indicates texture and mouthfeel can also influence satiety with the effect of viscosity most significant. Mouthfeel is often related to a product's water activity—hard or crisp products having lower water activities and soft products having intermediate to high water activities. Qualities perce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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