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Albert Sauce
Albert sauce is a sauce used principally in British cuisine to enhance the flavour of braised beef. It consists of grated horseradish in a clear bouillon, thickened with cream and egg yolks, and spiced with a little prepared mustard diluted in vinegar. It is commonly believed to be named after Prince Albert Prince Albert most commonly refers to: *Albert, Prince Consort (1819–1861), consort of Queen Victoria *Albert II, Prince of Monaco (born 1958), present head of state of Monaco Prince Albert may also refer to: Royalty * Albert I of Belgium ..., Queen Victoria's prince consort. The origin of the name is debated as there is no proof. Other etymological theories exist, with some claiming the name originated as early as the 16th century. References British condiments Egg-based sauces {{condiment-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce
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 s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
British Cuisine
British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. Historically, British cuisine meant "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it". International recognition of British cuisine was historically limited to the full breakfast and the Christmas dinner. However, Celtic agriculture and animal breeding produced a wide variety of foodstuffs for indigenous Celts. Wine and words such as beef and mutton were brought to Britain by the Normans while, Anglo-Saxon England developed meat and savoury herb stewing techniques before the practice became common in Europe. The Norman conquest introduced exotic spices into Great Britain in the Middle Ages. The pub is an important aspect of British culture and cuisine, and is often the focal point of local communities. Referred to as their "local" by regulars, pubs are typically chosen for their proximity t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braising
Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu or fruits and vegetables. Method Braising relies on heat, time, and moisture to break down the tough connective tissue ( collagen) that binds together the muscle fibers in meat, making it an ideal way to cook tougher, more affordable cuts. Many classic braised dishes (e.g., coq au vin) are highly evolved methods of cooking toug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horseradish
Horseradish (''Armoracia rusticana'', syn. ''Cochlearia armoracia'') is a perennial plant of the family Brassicaceae (which also includes mustard, wasabi, broccoli, cabbage, and radish). It is a root vegetable, cultivated and used worldwide as a spice and as a condiment. The species is probably native to southeastern Europe and western Asia. Description Horseradish grows up to tall, with hairless bright green unlobed leaves up to long that may be mistaken for docks (''Rumex''). It is cultivated primarily for its large, white, tapered root. The white four-petalled flowers are scented and are borne in dense panicles. Established plants may form extensive patches and may become invasive unless carefully managed. Intact horseradish root has little aroma. When cut or grated, enzymes from within the plant cells digest sinigrin (a glucosinolate) to produce allyl isothiocyanate ( mustard oil), which irritates the mucous membranes of the sinuses and eyes. Once exposed to air ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillon (broth)
Bouillon can refer to: Food * Bouillon (broth), a simple broth ** Court-bouillon, a quick broth * Bouillon (soup), a Haitian soup * Bouillon (restaurant), a traditional type of French restaurant ** Bouillon Chartier, a bouillon restaurant founded in 1896 * Bouillon (grape), another name for the French wine grape Folle Blanche * Bouillon cube, used in cooking, especially in soups People * Cardinal de Bouillon, French prelate and diplomat born Emmanuel Théodose de La Tour d'Auvergne (1643–1715) * Christophe Bouillon (born 1969), member of the National Assembly of France * Duchess of Bouillon, a French title since the 10th century * Francis Bouillon, a defenseman for the Montreal Canadiens hockey team * Godfrey de Bouillon, a Lord of Bouillon and a leader of the First Crusade * Jean Bouillon (1926–2009), Belgian marine biologist * Jean-Claude Bouillon (1941–2017), French actor * Klaus Bouillon (born 1947), German politician * Lords of Bouillon, French titles during th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called "separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some carotenoid pi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg (food)
Humans and human ancestors have scavenged and eaten animal eggs for millions of years. Humans in Southeast Asia had domesticated chickens and harvested their eggs for food by 1,500 BCE. The most widely consumed eggs are those of fowl, especially chickens. Eggs of other birds, including ostriches and other ratites, are eaten regularly but much less commonly than those of chickens. People may also eat the eggs of reptiles, amphibians, and fish. Fish eggs consumed as food are known as roe or caviar. Bird and reptile eggs consist of a protective eggshell, albumen ( egg white), and vitellus ( egg yolk), contained within various thin membranes. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture formerly categorized eggs as ''Meats'' within the Food Guide Pyramid (now MyPlate). Despite the nutritional value of eggs, there are some potential heal ... [...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 cell. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustard (condiment)
Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, ''Sinapis alba''; brown mustard, ''Brassica juncea''; or black mustard, ''Brassica nigra''). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The seed itself has a strong, pungent, and somewhat bitter taste. The taste of mustard condiments ranges from sweet to spicy. Mustard is commonly paired with meats, vegetables and cheeses, especially as a condiment for sandwiches, hamburgers, and hot dogs. It is also used as an ingredient in many dressings, glazes, sauces, soups, and marinades. As a cream or as individual seeds, mustard is used as a condiment in the cuisine of India and Bangladesh, the Mediterranean, northern and southeastern Europe, Asia, the Americas, and Africa, making it one of the most popu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast, and ethanol to acetic acid by acetic acid bacteria. Many types of vinegar are available, depending on source materials. It is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient, or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including use as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: ''vinum'' (wine) + ''acer'' (sour). Chemistry The conversion of ethanol (CH3CH2OH) and oxygen (O2) to acetic acid (CH3COOH) takes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albert, Prince Consort
Prince Albert of Saxe-Coburg and Gotha (Franz August Karl Albert Emanuel; 26 August 1819 – 14 December 1861) was the consort of Queen Victoria from their marriage on 10 February 1840 until his death in 1861. Albert was born in the Saxon duchy of Saxe-Coburg-Saalfeld to a family connected to many of Europe's ruling monarchs. At the age of twenty, he married his first cousin Victoria; they had nine children. Initially he felt constrained by his role as consort, which did not afford him power or responsibilities. He gradually developed a reputation for supporting public causes, such as educational reform and the abolition of slavery worldwide, and was entrusted with running the Queen's household, office, and estates. He was heavily involved with the organisation of the Great Exhibition of 1851, which was a resounding success. Victoria came to depend more and more on Albert's support and guidance. He aided the development of Britain's constitutional monarchy by persuadin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Queen Victoria
Victoria (Alexandrina Victoria; 24 May 1819 – 22 January 1901) was Queen of the United Kingdom of Great Britain and Ireland from 20 June 1837 until her death in 1901. Her reign of 63 years and 216 days was longer than that of any previous British monarch and is known as the Victorian era. It was a period of industrial, political, scientific, and military change within the United Kingdom, and was marked by a great expansion of the British Empire. In 1876, the British Parliament voted to grant her the additional title of Empress of India. Victoria was the daughter of Prince Edward, Duke of Kent and Strathearn (the fourth son of King George III), and Princess Victoria of Saxe-Coburg-Saalfeld. After the deaths of her father and grandfather in 1820, she was raised under close supervision by her mother and her comptroller, John Conroy. She inherited the throne aged 18 after her father's three elder brothers died without surviving legitimate issue. Victoria, a constitu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
