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Chocolate In Savory Cooking
Despite being more common in sweet foods, chocolate has been used as an ingredient in savory cooking for over a thousand years. Historically In the Americas, chocolate has been inconsistently included in savory cooking: used by the Mayans as early as 400 CE and essentially prohibited by the Aztecs. Throughout the 17th and 18th centuries, chocolate featured extensively in European cuisine, particularly in Northern Italy. Preparations included lasagna, fried liver and ragout dishes. Today, although savory chocolate is most famously used in the Mexican sauce mole, it is still an ingredient in some European dishes. It is generally added in small quantities, to emulsify, improving texture, to add complexity, and to provide balance to acidic flavors. Some contemporary chefs have used chocolate in savory dishes, notably Heston Blumenthal in the early 2000s. History Inscriptions on a Petén bowl from 400 CE contain a reference to chocolate, referring either to a Mayan mole ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mole Negro De Oaxaca Con Arroz
Mole (or Molé) may refer to: Animals * Mole (animal) or "true mole" * Golden mole, southern African mammals * Marsupial mole, Australian mammals Other common meanings * Nevus, a growth on human skin ** Melanocytic nevus, a specific type of mole * Mole (architecture), a structure separating bodies of water * Mole (espionage), a spy in an organisation * Mole (sauce), a traditional Mexican food which can be a sauce or marinade * An abnormal mass within the uterus; see molar pregnancy Arts and entertainment * Mole, in the novel ''The Wind in the Willows'' by Kenneth Grahame * Mole (Zdeněk Miler character) * The Mole, in ''Happy Tree Friends'' * The Mole, a criminal in Dick Tracy comic strips * ''El Topo'' (''The Mole''), a 1970 film * ''De Mol'' (TV series) * "The Mole", a song by Harry James Science and technology * Mole (unit), the SI unit for the amount of substance * Tunnel boring machine * Heat Flow and Physical Properties Package, a burrowing probe sent to Mars Pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coq Au Vin
''Coq au vin'' (; , "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as ''coq au vin jaune'' ( Jura), ''coq au riesling'' (Alsace), ''coq au pourpre'' or ''coq au violet'' ( Beaujolais nouveau), and ''coq au Champagne''. History Several legends trace ''coq au vin'' to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. Oxford Companion to Food, ''s.v.'' cock A somewhat similar recipe, ''poulet au vin blanc'', appeared in an 1864 cookbook. Simone Beck, Louisette Bertholle and Julia Child included ''coq au vin'' in their 1961 cookbook ''Mastering the Art of French Cooking'', and Child prepared it twice on the PBS cooking show '' The French Chef.'' This exposure helped to increase the visi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Syrup
Chocolate syrup, sometimes called chocolate sauce, is a sweet, chocolate-flavored condiment. It is often used as a topping or dessert sauce for various desserts, such as ice cream, or mixed with milk to make chocolate milk or blended with milk and ice cream to make a chocolate milkshake. Chocolate sauce is sold in a variety of consistencies, ranging from a thin liquid that can be drizzled from a bottle to a thick sauce that needs to be spooned onto the dessert item. Chocolate sauce is also used to top puddings and cakes. Some restaurants use an artistic drizzling of chocolate sauce to decorate servings of cheesecake or cake, along with other decorations such as cocoa powder, powdered sugar or chocolate shavings. Some brands of chocolate sauce are marketed as chocolate milk sauce (e.g., Nesquik). Other brands are marketed as ice cream sundae toppings. Ingredients A simple chocolate sauce can be made from unsweetened cocoa powder, a sweetener such as sugar, and water. Recip ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Almond
The almond (''Prunus amygdalus'', Synonym (taxonomy)#Botany, syn. ''Prunus dulcis'') is a species of tree from the genus ''Prunus''. Along with the peach, it is classified in the subgenus ''Amygdalus'', distinguished from the other subgenera by corrugations on the shell (Fruit anatomy#Endocarp, endocarp) surrounding the seed. The fruit of the almond is a drupe, consisting of an outer hull and a Pyrena, hard shell with the seed, which is not a nut (fruit), true nut. ''Shelling'' almonds refers to removing the shell to reveal the seed. Almonds are sold shelled or unshelled. Blanching (cooking), Blanched almonds are shelled almonds that have been treated with hot water to soften the seedcoat, which is then removed to reveal the white embryo. Once almonds are cleaned and processed, they can be stored for around a year if kept refrigerated; at higher temperatures they will become rancidification, rancid more quickly. Almonds are used in many cuisines, often featuring prominently i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Walnut
A walnut is the edible seed of any tree of the genus '' Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. They are accessory fruit because the outer covering of the fruit is technically an involucre and thus not morphologically part of the carpel; this means it cannot be a drupe but is instead a drupe-like nut. After full ripening, the shell is discarded, and the kernel is eaten. Nuts of the eastern black walnut ('' Juglans nigra'') and butternuts ('' Juglans cinerea'') are less commonly consumed. Description Walnuts are the round, single-seed stone fruits of the walnut tree. They ripen between September and November in the northern hemisphere. The brown, wrinkly walnut shell is enclosed in a husk. Shells of walnuts available in commerce usually have two segments (but three or four-segment shells can also form). During the bumming process, the husk becomes brittle and the shell hard. The shell encloses the kernel or meat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovy
An anchovy is a small, common forage fish of the Family (biology), family Engraulidae. Most species are found in marine waters, but several will enter brackish water, and some in South America are restricted to fresh water. More than 140 species are placed in 16 genera; they are found in the Atlantic, Indian and Pacific Oceans, and in the Black Sea and the Mediterranean Sea. Anchovies are usually classified as oily fish. Taxonomy Anchovies are classified into two subfamilies and 16 genera: * Superfamily Engrauloidea ** Genus †''Clupeopsis'' Casier, 1946 ** Genus †''Monosmilus'' Capobianco et al, 2020 ** Family Engraulidae Theodore Gill, Gill, 1861 *** Subfamily Engraulinae Theodore Gill, Gill, 1861 **** Genus ''Amazonsprattus'' Tyson R. Roberts, Roberts, 1984 **** Genus ''Anchoa'' David Starr Jordan, D. S. Jordan & Barton Warren Evermann, Evermann, 1927 **** Genus ''Anchovia'' D. S. Jordan & Evermann, 1895 **** Genus ''Anchoviella'' Henry Weed Fowler, Fowler, 1911 **** G ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macerata
Macerata () is a city and ''comune'' in central Italy, the county seat of the province of Macerata in the Marche region. It has a population of about 41,564. History The historical city centre is on a hill between the Chienti and Potenza (river), Potenza rivers. It first consisted of the Picentes, Picenes city named Ricina (''Helvia Recina''), then, after its romanization, Recina and Helvia Recina. After the destruction of Helvia Recina by the barbarians, the inhabitants took shelter in the hills and eventually began to rebuild the city, first on the top of the hills, before descending again later and expanding. The newly rebuilt town was Macerata. It became a municipality (or comune in Italian) in August 1138. 20th century The ''comune'' of Macerata was the location of an internment camp for Jews and refugees, and a prisoner-of-war camp (PG53, at Sforzacosta) during World War II. 21st century According to Jason Horowitz of ''The New York Times'', Macerata was initially welco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polenta
Polenta (, ) is an Italian cuisine, Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or Grilling, grilled. The variety of cereal used is usually yellow maize, but often buckwheat, white maize or mixtures thereof may be used. Coarse grinds make a firm, coarse polenta; finer grinds make a soft, creamy polenta. Polenta is a staple of both northern and, to a lesser extent, central Italian, Swiss Italian, southern French, Slovenian, Romanian and, due to Italian migrants, Brazilian and Argentinian cuisine. It is often mistaken for the Slovene-Croatian food named ''žganci''. Its consumption was traditionally associated with lower classes, as in times past Mush (cornmeal), cornmeal mush was an essential food in their everyday nutrition. Etymology Polenta covered any Husk, hulled and crushed grain, especially Barley, barley-meal. It is derived from the Latin ''pollen'' for 'fine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Liver (food)
The liver of mammals, fowl, and fish is commonly eaten as food by humans (see offal). Pork, lamb, veal, beef, chicken, goose, and cod livers are widely available from butchers and supermarkets while stingray and burbot livers are common in some European countries. Nutrition Animal livers are rich in iron, copper, B vitamins and preformed vitamin A. Daily consumption of liver can be harmful; for instance, vitamin A toxicity has been proven to cause medical issues to babies born of pregnant mothers who consumed too much vitamin A. For the same reason, consuming the livers of some species like polar bears, dogs, or moose is unsafe. A single slice (68 g) of beef liver exceeds the tolerable upper intake level of vitamin A (6410 μg preformed vs. UL for preformed = 3000 μg). 100 g cod liver contains 5 mg of vitamin A and 100 μg of vitamin D. Liver contains large amounts of vitamin B12, and this was one of the factors that led to the discovery of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pappardelle
Pappardelle (; : pappardella; from the verb , meaning 'to gobble up') are large, very broad, flat pasta, similar to wide fettuccine, originating from the Tuscany region of Italy. The fresh types are two to three centimetres (–1 inches) wide and may have fluted edges, while dried egg pappardelle have straight sides. See also * List of pasta There are many different varieties of pasta. They are usually sorted by size, being long (), short (), stuffed (), cooked in broth (), stretched () or in dumpling-like form (). Yet, due to the variety of shapes and regional variants, "one man's ... References Cuisine of Tuscany Wide pasta {{Pasta-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Northern Italy
Northern Italy (, , ) is a geographical and cultural region in the northern part of Italy. The Italian National Institute of Statistics defines the region as encompassing the four Northwest Italy, northwestern Regions of Italy, regions of Piedmont, Aosta Valley, Liguria and Lombardy in addition to the four Northeast Italy, northeastern Regions of Italy, regions of Trentino-Alto Adige/Südtirol, Trentino-Alto Adige, Veneto, Friuli-Venezia Giulia and Emilia-Romagna. With a total area of , and a population of 27.4 million as of 2022, the region covers roughly 40% of the Italian Republic and contains 46% of its population. Two of Italy's largest metropolitan areas, Milan and Turin, are located in the region. Northern Italy's GDP was estimated at Euro, €1 trillion in 2021, accounting for 56.5% of the Italian economy. Northern Italy has a rich and distinct culture. Thirty-seven of the fifty-nine List of World Heritage Sites in Italy, World Heritage Sites in Italy are found in the re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
