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Candied Peel
Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of fruit, this process can take from several days to several months. This process of preservation, which has been used since the 14th century, allows the fruit to remain edible for up to a year. Fruits which are commonly candied include cherries, pineapple, greengages, pears, peaches and melon, as well as ginger root. The principal candied peels are orange and citron; these, together with candied lemon peel, are the usual ingredients of mixed chopped peel. Candied vegetables are also made from vegetables such as pumpkin, turnip, Angelica archangelica stems, and carrot. Though recipes vary, the general principle is to boil, then steep fruit in increasingly stronger sugar solutions for a number of weeks, then dry off any remaining ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
La Boqueria
The Mercat de Sant Josep de la Boqueria (; ), usually simply referred to as La Boqueria, is a large Marketplaces#Types, public market in the Ciutat Vella district of Barcelona, Catalonia, Spain, and one of the city's foremost tourist landmarks, with an entrance from La Rambla, Barcelona, La Rambla, not far from the Liceu, Barcelona's opera house. The market has a very diverse selection of goods. History The first mention of the Boqueria market in Barcelona dates from 1217, when tables were installed near the old city gate to sell meat. From December 1470 onwards, a pig market was held at this site; at this time it was known as Mercadi Bornet. Later, until 1794, it was known simply as Mercat de la Palla, or straw market. In the beginning, the market was not enclosed and had no official status, being regarded simply as an extension of the Plaça Nova market, which extended to the Plaça del Pi. The current name is believed to derive from the Catalan language, Catalan , meaning "goat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Melon
A melon is any of various plants of the family Cucurbitaceae with sweet, edible, and fleshy fruit. It can also specifically refer to ''Cucumis melo'', commonly known as the "true melon" or simply "melon". The term "melon" can apply to both the plant and its fruit. Botanically, a melon is a kind of berry, specifically a " pepo". The word ''melon'' derives from Latin ', which is the latinization of the Greek (''mēlopepōn''), meaning "melon",. itself a compound of (''mēlon''), "apple", treefruit (''of any kind'')" and (''pepōn''), amongst others "a kind of gourd or melon". Many different cultivars have been produced, particularly of the true melon, such as the cantaloupe and honeydew. History Melons were thought to have originated in Africa. However, recent studies suggest a Southwest Asian origin, especially Iran and India; from there, they gradually began to appear in Europe toward the end of the Western Roman Empire. Melons are known to have been grown by the ancient E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruitcake
Fruitcake or fruit cake is a cake made with Candied fruit, candied or dried fruit, Nut (fruit), nuts, and spices, and optionally soaked in liquor, spirits. In the United Kingdom, certain rich versions may be iced and Cake decorating, decorated. Fruitcakes are usually served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments (such as butter or cream). Fruit cake is different to Raisin bread, fruit bread, but may share similar toppings and mixtures. History The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and food preservation, preserved fruits were added. Fruitcakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of but ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Osmotic Pressure
Osmotic pressure is the minimum pressure which needs to be applied to a Solution (chemistry), solution to prevent the inward flow of its pure solvent across a semipermeable membrane. It is also defined as the measure of the tendency of a solution to take in its pure solvent by osmosis. Potential osmotic pressure is the maximum osmotic pressure that could develop in a solution if it was not separated from its pure solvent by a semipermeable membrane. Osmosis occurs when two solutions containing different concentrations of solute are separated by a selectively permeable membrane. Solvent molecules pass preferentially through the membrane from the low-concentration solution to the solution with higher solute concentration. The transfer of solvent molecules will continue until ''osmotic equilibrium'' is attained. Theory and measurement Jacobus Henricus van 't Hoff, Jacobus van 't Hoff found a quantitative relationship between osmotic pressure and solute concentration, expre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Microbiology
Food microbiology is the study of the microorganisms that inhabit, create, or contaminate food. This includes the study of microorganisms causing food spoilage; pathogens that may cause disease (especially if food is improperly cooked or stored); microbes used to produce fermented foods such as cheese, yogurt, bread, beer, and wine; and microbes with other useful roles, such as producing probiotics. Subgroups of bacteria that affect food In the study of bacteria in food, important groups have been subdivided based on certain characteristics. These groupings are not of taxonomic significance: * Lactic acid bacteria are bacteria that use carbohydrates to produce lactic acid. The main genera are '' Lactococcus'', '' Leuconostoc'', '' Pediococcus'', ''Lactobacillus'' and ''Streptococcus thermophilus''. * Acetic acid bacteria like ''Acetobacter aceti'' produce acetic acid. * Bacteria such as ''Propionibacterium freudenreichii'' that produce propionic acid are used to ferment dairy pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steeping
Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour and nutrients is known as steeping. Herbal teas may be prepared by decoction, infusion, or maceration. Some solids are soaked to remove an ingredient, such as salt, where the solute is not the desired product. Corn One example is the steeping of corn (or maize), part of the milling process. As described by the US Corn Refiners Association, harvested kernels of corn are cleaned and then steeped in water at a temperature of for 30 to 40 hours. In the process their moisture content rises from 15% to 45% and their volume more than doubles. The gluten bonds in the corn are weakened and starch is released. The corn is then ground to break free the germ and other components, and the water used (steepwater), which has absorbed various n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carrot
The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in colour, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', native to Europe and Southwestern Asia. The plant probably originated in Iran and was originally cultivated for its leaves and seeds. The carrot is a biennial plant in the umbellifer family, Apiaceae. World production of carrots (combined with turnips) for 2022 was 42 million tonnes, led by China producing 44% of the total. The characteristic orange colour is from beta-carotene, making carrots a rich source of vitamin A. A myth that carrots help people to see in the dark was spread as propaganda in the Second World War, to account for the ability of British pilots to fight in the dark; the real explanation was the introduction of radar. Etymology The word is first recorded in English around 1530 and w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angelica Archangelica
''Angelica archangelica'', commonly known as angelica, garden angelica, wild celery, and Norwegian angelica, is a biennial plant from the family Apiaceae, a subspecies of which is cultivated for its sweetly scented edible stems and roots. Like several other species in Apiaceae, its appearance is similar to several poisonous species ('' Conium'', '' Heracleum'', and others), and should not be consumed unless it has been identified with absolute certainty. Synonyms include ''Archangelica officinalis'' and ''Angelica officinalis'' Description and distribution During its first year, it grows only leaves, but during its second year, its fluted stem can reach a height of 2.5 meters (just over 8 feet), and the root is used in flavoring preparations. Its leaves consist of numerous small leaflets divided into three principal groups, each of which is again subdivided into three lesser groups. The edges of the leaflets are finely toothed or serrated. The flowers, which blossom in July, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnip
The turnip or white turnip ('' Brassica rapa'' subsp. ''rapa'') is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock. The name ''turnip'' used in many regions may also be used to refer to rutabaga (or ''neep'' or ''swede''), which is a different but related vegetable. Etymology The origin of the word ''turnip'' is uncertain, though it is hypothesised that it could be a compound of ''turn'' as in turned/rounded on a lathe and ''neep'', derived from Latin ''napus'', the word for the plant. According to An Universal Etymological English Dictionary, ''turn'' refers to "round ''napus'' to distinguish it from the napi, which were generally long". Description The most common type of turnip is mostly white-skinned, apart from the upper , which protrude above the ground and are purple or red or greenish where the sun has h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pumpkin
A pumpkin is a cultivar, cultivated winter squash in the genus ''Cucurbita''. The term is most commonly applied to round, orange-colored squash varieties, but does not possess a scientific definition. It may be used in reference to many different squashes of varied appearance and belonging to multiple species in the ''Cucurbita'' genus. The use of the word "pumpkin" is thought to have originated in New England in North America, derived from a word for melon, or a native word for round. The term is sometimes used interchangeably with "Cucurbita, squash" or "winter squash", and is commonly used for some cultivars of ''Cucurbita argyrosperma'', ''Cucurbita ficifolia'', ''Cucurbita maxima'', ''Cucurbita moschata'', and ''Cucurbita pepo''. ''C. pepo'' pumpkins are among the oldest known domesticated plants, with evidence of their cultivation dating to between 7000 BCE and 5500 BCE. Wild species of ''Cucurbita'' and the earliest domesticated species are native to North America (p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon
The lemon (''Citrus'' × ''limon'') is a species of small evergreen tree in the ''Citrus'' genus of the flowering plant family Rutaceae. A true lemon is a hybrid of the citron and the bitter orange. Its origins are uncertain, but some evidence suggests lemons originated during the 1st millennium BC in what is now northeastern India. Some other citrus fruits are called ''lemon''. The yellow fruit of the lemon tree is used throughout the world, primarily for its juice. The pulp and rind are used in cooking and baking. The juice of the lemon is about 5–6% citric acid, giving it a sour taste. This makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. In 2022, world production was 22 million tonnes, led by India with 18% of the total. Description The lemon tree produces a pointed oval yellow fruit. Botanically this is a hesperidium, a modified berry with a tough, leathery rind. The rind is divided into an outer colored layer or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Citron
The citron (''Citrus medica''), historically cedrate, is a large fragrant citrus fruit with a thick Peel (fruit), rind. It is said to resemble a 'huge, rough lemon'. It is one of the Citrus taxonomy#Citrons, original citrus fruits from which all other citrus types developed through natural hybrid speciation or artificial Hybrid (biology), hybridization. Though citron cultivars take on a wide variety of physical forms, they are all closely related genetically. It is used in Asian and Mediterranean cuisine, traditional medicines, perfume, and religious rituals and offerings. Hybrids of citrons with other citrus are commercially more prominent, notably lemons and many Lime (fruit), limes. Etymology The fruit's name is derived from the Latin ''citrus'', which is also the origin of the genus name. Other languages A source of confusion is that '':wikt:citron, 'citron''' in French and English are false friends, as the French word '''citron''' refers to what in English is a lemon; ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
