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Au Jus
''Au jus'' () is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking ''au jus'' is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping. Ingredients and preparation In order to prepare a natural ''jus'', the cook may simply skim off the fat from the juices left after cooking and bring the remaining meat stock and water to a boil. ''Jus'' can be frozen for six months or longer, but the flavor may suffer after this time. ''Au jus'' recipes in the United States often use soy sauce, Worcestershire sauce, salt, pepper, white or brown sugar, garlic, beets, carrots, onions, or other ingredients to make something more like a gravy. The American ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, By ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauces
In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word taken from the Latin ''salsa'', meaning ''salted''. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in ''Rites of Zhou'' in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
World Cuisine
A global cuisine is a cuisine that is practiced around the world. A cuisine is a characteristic style of cooking practices and traditions, often associated with a specific region, country or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world, its food served worldwide. There have been significant improvements and advances during the last century in food preservation, storage, shipping and production, and today many countries, cities and regions have access to their traditional cuisines and many other global cuisines. Asia Japan Japanese cuisine has spread throughout the world, and representative dishes such as sushi and ramen, among others are popular. In many cases, Japanese food is adapted and reinvented to fit the preferences of the local populace. For instance, the California roll is a popular dish in the United States that is a modification of the Japanese makizushi, a type of sushi. In South Korea, both the Japanese c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravy
Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with biscuits (North America, see biscuits and gravy), roasts, meatloaf, rice, noodles, chips (fries) and mashed potatoes. History Based on current understanding of what a gravy is at its core (a sauce made from meat drippings combined with a thickening agent), one of the earliest recorded instances of a gravy being used is from '' The Forme of Cury,'' a cookbook from the 14th century. The term "gravy" is believed to be derived from the French word "''gravé"'' that is found in man ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dip (food)
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce. Dips are commonly used for finger foods, appetizers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thicker than spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over of white carpet". Dips in various forms are eaten all over the world and people have been using sauces for dipping for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serious Eats
Serious Eats is a website and blog focused on food enthusiasts, created by food critic and author Ed Levine. A Serious Eats book was published by Levine in 2011. Serious Eats was acquired by Fexy Media in 2015 and then by Dotdash in late 2020. Content The site consists of general food features as well as recipes and home cooking advice. The site is notable for launching the career of J. Kenji Lopez-Alt, whose column "The Food Lab" was adapted into a James Beard award-winning cookbook of the same name. Lopez-Alt's writing was highly regarded among amateur cooks for its rigorous approach to cooking and recreating cultural food icons, such as the ShackBurger and Chick-fil-a, in the home kitchen. Critical reception In 2008, ''Serious Eats'' was ranked #17 on ''Time'' magazine's list of the 50 Best Websites. Serious Eats was the recipient of two James Beard Foundation awards in 2010 for Best Food Blog and Best Video Webcast. See also * List of websites about food and drink Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Birmingham News
''The Birmingham News'' is the principal newspaper for Birmingham, Alabama, United States. The paper is owned by Advance Publications and was a daily newspaper from its founding through September 30, 2012. After that day, the ''News'' and its two sister Alabama newspapers, the ''Press-Register'' in Mobile and ''The Huntsville Times'', moved to a thrice-weekly print-edition publication schedule (Sundays, Wednesdays and Fridays). In November 2022, Advance management announced that all three newspapers would cease publication of their print editions in 2023. History The ''Birmingham News'' was launched on March 14, 1888, by Rufus N. Rhodes as ''The Evening News'', a four-page paper with two reporters and $800 of operating capital. At the time, the city of Birmingham was only 17 years old, but was an already booming industrial city and a beacon of the " New South" still recovering from the aftermath of the American Civil War and Reconstruction. Newspapers joined with industrial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is a refined form of sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar. Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Dip Sandwich
A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette. It is usually served plain but a variation is to top with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process (termed ''au jus'', "with juice"). Beef stock, a light beef gravy, or beef consommé is sometimes substituted. The sandwich is an American invention, with the name seeming to refer to the style of bread, rather than any French origin. Although the sandwich is most commonly served with a cup of ''jus'' or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was invented. Two Los Angeles restaurants have claimed to be the birthplace of the French dip sandwich: Cole's Pacific Electric Buffet and Philippe the Original. Philippe's website describes the dish as a "specialty of the house", ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Dip
A French dip sandwich, also known as a beef dip, is a hot sandwich consisting of thinly sliced roast beef (or, sometimes, other meats) on a "French roll" or baguette. It is usually served plain but a variation is to top with Swiss cheese, onions, and a dipping container of beef broth produced from the cooking process (termed ''au jus'', "with juice"). Beef stock, a light beef gravy, or beef consommé is sometimes substituted. The sandwich is an American invention, with the name seeming to refer to the style of bread, rather than any French origin. Although the sandwich is most commonly served with a cup of ''jus'' or broth on the side of the plate, into which the sandwich is dipped as it is eaten, this is not how the sandwich was served when it was invented. Two Los Angeles restaurants have claimed to be the birthplace of the French dip sandwich: Cole's Pacific Electric Buffet and Philippe the Original. Philippe's website describes the dish as a "specialty of the house", ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
