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Bliny
Blini (plural ''blinis'' or ''blini'', rarely ''bliny''; pl., Ukrainian: млинці pl., ''mlyntsi''), singular: blin, are an Eastern European crêpe made from various kinds of flour of buckwheat, wheat, etc. They may be served with smetana, cottage cheese, caviar and other garnishes, or simply smeared with butter. They are a traditional Slavic dish. In the West, blini traditionally refers to small savory pancakes made with leavened batter. In modern Russian, the term most often refers to pan-sized leavened thin pancakes, although smaller leavened pancakes are also called blini. Smaller and thicker pancakes (with several of them baked on one larger pan) are called ''oladyi''. Blintzes, called ''blinchiki'' (little blinis) in Russian are an offshoot of blini or crêpes. They are basically rolls based on thin pancakes usually made of wheat flour, folded to form a casing for various kinds of filling, typically cheese, fruit, or (in Russian cuisine) pre-fried minced meat, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancake
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based Batter (cooking), batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often Leavening agent, unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin pancake of Brittany, Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proto-Slavic Language
Proto-Slavic (abbreviated PSl., PS.; also called Common Slavic or Common Slavonic) is the unattested, reconstructed proto-language of all Slavic languages. It represents Slavic speech approximately from the 2nd millennium BC through the 6th century AD. As with most other proto-languages, no attested writings have been found; scholars have reconstructed the language by applying the comparative method to all the attested Slavic languages and by taking into account other Indo-European languages. Rapid development of Slavic speech occurred during the Proto-Slavic period, coinciding with the massive expansion of the Slavic-speaking area. Dialectal differentiation occurred early on during this period, but overall linguistic unity and mutual intelligibility continued for several centuries, into the 10th century or later. During this period, many sound changes diffused across the entire area, often uniformly. This makes it inconvenient to maintain the traditional definition of a prot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Batter (cooking)
Batter is a flour mixture with liquid and other ingredients such as sugar, salt, egg, milk and leavening agent, leavening used for cooking. Batters are a pourable consistency that cannot be kneaded. Batter is most often used for cake, pancakes and as a coating for fried foods. It is also used for a variety of batter breads. The word ''batter'' comes from the French word ''battre'', which means ''to beat'', as many batters require vigorous beating or whisking in their preparation. Methods Many batters are made by combining dry flours, flour with liquids such as water, milk, or egg as food, eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally Fermentation (food), fermented for this purpose as well as to add flavour. Carbonated water or another carbonated liquid such as beer may instead be used to aerate the batter i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Preparation Of Blins Or Blini
Preparation may refer to: * Preparation (dental), the method by which a tooth is prepared when removing decay and designing a form that will provide adequate retention for a dental restoration * Preparation (music), treatment of dissonance in tonal music * Preparation, Iowa, a ghost town * Preparation time, time to prepare speeches in policy debate * '' The Preparation'', a 2017 South Korean film * ''Preparations'' (album), a 2007 album by Prefuse 73 * Prepared dosage form * Prepared drug * Prepared food * Prepared supplement * Special modifications to instruments, see **Prepared piano **Prepared guitar *Fossil preparation See also * Preparation H, popular hemorrhoids medicine * Preparation for the Gospel, early Christian book * * Prep (other) * Preparationism Preparationism is the view in Christian theology that unregenerate people can take steps in preparation for conversion, and should be exhorted to do so. Preparationism advocates a series of things that people ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Oven
The Russian stove () is a type of Masonry heater, masonry stove that first appeared in the 15th century or earlier. These stoves combine the functions of a traditional stove, oven, and fireplace into a single unit, and serve a broad range of purposes, including cooking (boiling, baking, and smoking), drying plants and mushrooms, providing interior heating and ventilation, bathing, and providing a warm place to sleep (many units include a sleeping berth atop the stove). They can be found in traditional Russian, Ukraine, Ukrainian, Romania, Romanian, and Belarus, Belarusian households. Such stoves burn only firewood. Design A Russian stove is designed to retain heat for long periods of time. This is achieved by channeling the smoke and hot air produced by combustion through a complex labyrinth of passages, warming the bricks from which the stove is constructed. A brick flue () in the attic, sometimes with a chamber for Smoking (cooking), smoking food, is required to slow down the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Millet
Millets () are a highly varied group of small-seeded grasses, widely grown around the world as cereal crops or grains for fodder and human food. Most millets belong to the tribe Paniceae. Millets are important crops in the Semi-arid climate, semiarid tropics of Asia and Africa, especially in India, Mali, Nigeria, and Niger, with 97% of production in Developing country, developing countries. The crop is favoured for its Agricultural productivity, productivity and short growing season under hot dry conditions. The millets are sometimes understood to include the widely cultivated sorghum; apart from that, pearl millet is the most commonly cultivated of the millets. Finger millet, proso millet, and foxtail millet are other important crop species. Millets may have been consumed by humans for about 7,000 years and potentially had "a pivotal role in the rise of multi-crop agriculture and settled farming societies". Etymology The word ''millet'' is derived via Old French ''millet, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oatmeal
Oatmeal is a preparation of oats that have been dehusked, steamed, and flattened, or a coarse flour of hulled oat grains ( groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking. Industrial preparation and varieties The oat grains are dehusked by impact, and are then heated and cooled to stabilize the groats, the seed inside the husk. The groats may be milled to produce fine, medium, or coarse oatmeal. Rolled oats are oats that have been steamed, flattened by a "flaking roller", and dried. Old-fashioned rolled oats are made from whole oat groats and may be thick and require lon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Varenets
''Varenets'' (), sometimes anglicised as ''stewler'' or ''simmeler'', is a fermented milk product that is popular in Russia. Similar to ''ryazhenka'', it is made by adding sour cream (''Smetana (dairy product), smetana'') to baked milk. Production ''Varenets'' is a fermented dairy drink with a caramel taste and creamy color. ''Varenets'' was traditionally produced by baking milk in a Russian oven and fermenting it with sour cream. Commercially available cultured ''varenets'' is milk that has been pasteurized and Homogenization (chemistry), homogenized (with 0.5% to 8.9% fat), and then inoculation, inoculated with a culture of ''Streptococcus thermophilus'' to simulate the naturally occurring bacteria in the old-fashioned product.ГОСТ Р 53508-2009 Варенец. Технические условия (Inter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ryazhenka
''Ryazhenka'', or ''ryazhanka'' (Russian language, Russian: wikt:ряженка, ряженка; Belarusian language, Belarusian: wikt:ражанка, ражанка, ), is a traditional fermented milk product in Belarusian cuisine, Belarus, Russian cuisine, Russia, and Ukrainian cuisine, Ukraine. [] It is made from baked milk by lactic acid fermentation.ГОСТ 31455-2012 Ряженка. Технические условия (International State Standard GOST 31455-2012. ''Ryazhenka. Specifications''; in Russian) Origin and etymology Russian and Soviet sources call it "Little Russian ryazhenka", [] Reprinted in This milk product is called (, 'Little Russian ') in this book, with (, Little Russia) being at that time a common geographical term referring to the territory of modern-d ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kefir
Kefir ( ; alternative spellings: kephir or kefier; ; ; ) is a Fermented milk products, fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic SCOBY, symbiotic culture. It is prepared by inoculation, inoculating the milk of Milk#Sources, cows, goat milk, goats, or sheep milk, sheep with kefir grains. Kefir is a common breakfast, lunch or dinner drink consumed in countries of western Eurasia. Kefir is consumed at any time of the day, such as alongside European pastries like zelnik (zeljanica), Börek, burek and banitsa/gibanica, as well as being an ingredient in cold soups. Origin and etymology Kefir has been found in graves in the Bronze Age Xiaohe Cemetery, dating back 3,600 years. The word ''kefir'', which is of North Caucasian origin, became an Internationalism (linguistics), international word, having originally spread to Russia, Central European and Eastern European countries at least by 1884, A Russian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choux Pastry
Choux pastry, or (), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs. Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. The pastry is used in many European cuisines, including French cuisine, French and Spanish cuisine, Spanish, and can be used to make many pastries such as Éclair, eclairs, Paris-Brest, cream puffs, Profiterole, profiteroles, crullers, beignets, Churro, churros and funnel cakes. History The full term is commonly said to be a corruption (linguistics), corruption of French (). The term "choux" has two meanings in the early literature. One is a kind of cheese puff, first documented in the 13th century; the other corresponds to the modern choux pastry and is documented in English, German, and French cookbooks in the 16th century. s.v. 'chou' This dough was sometimes baked, sometimes frie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soured Milk
Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste and unpleasant smell, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vinegar. The acid causes milk to coagulate and thicken, inhibiting the growth of harmful bacteria and improving the product's shelf life. Soured milk that is produced by fermentation is more specifically called fermented milk or cultured milk. Traditionally, soured milk was simply fresh milk that was left to ferment and sour by keeping it in a warm place for a day, often near a stove. Modern commercial soured milk may differ from milk that has become sour naturally. Soured milk that is produced by the addition of an acid, with or without the addition of microbial organisms, is more specifically called acidified milk. In the United States, acids used to manufacture acidified milk include acetic acid (commonly found in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
