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Confiture De Lait
''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods. ''Dulce de leche'' is Spanish for "sweet adeof milk". Other regional names in Spanish include ''manjar'' ("delicacy") and ''arequipe''; in Mexico and some Central American countries ''dulce de leche'' made with goat's milk is called 'cajeta'. In French it is called ''confiture de lait.'' It is also known under the name of ''kajmak'' in Polish cuisine, where it was independently created based on Turkish kaymak, a kind of clotted cream. Kajmak is most commonly used for wafers or the mazurek pie traditionally eaten on Easter. Preparation and uses The most basic reci ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brazil
Brazil ( pt, Brasil; ), officially the Federative Republic of Brazil (Portuguese: ), is the largest country in both South America and Latin America. At and with over 217 million people, Brazil is the world's fifth-largest country by area and the seventh most populous. Its capital is Brasília, and its most populous city is São Paulo. The federation is composed of the union of the 26 states and the Federal District. It is the largest country to have Portuguese as an official language and the only one in the Americas; one of the most multicultural and ethnically diverse nations, due to over a century of mass immigration from around the world; and the most populous Roman Catholic-majority country. Bounded by the Atlantic Ocean on the east, Brazil has a coastline of . It borders all other countries and territories in South America except Ecuador and Chile and covers roughly half of the continent's land area. Its Amazon basin includes a vast tropical forest, ho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clarín (Argentine Newspaper)
''Clarín'' (, meaning "Bugle"), is the largest newspaper in Argentina and the second most circulated in the Spanish-speaking world. It was founded by Roberto Noble in 1945, published by the Clarín Group. For many years, its director was Ernestina Herrera de Noble, the founder's wife. ''Clarín'' is part of ''Periódicos Asociados Latinoamericanos'' ( Latin American Newspaper Association), an organization of fourteen leading newspapers in South America. History ''Clarín'' was created by Roberto Noble, former minister of the Buenos Aires Province, on 28 August 1945. It was one of the first Argentine newspapers published in tabloid format. It became the highest sold Argentine newspaper in 1965, and the highest sold Spanish-speaking newspaper in 1985. It was also the first Argentine newspaper to sell a magazine with the Sunday edition, since 1967. In 1969, the news were split into several supplements by topic. In 1976, high color printing was benefited by the creation of A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condensed Milk
Condensed milk is cow's milk from which water has been removed (roughly 60% of it). It is most often found with sugar added, in the form of ''sweetened condensed milk'' (SCM), to the extent that the terms "condensed milk" and "sweetened condensed milk" are often used interchangeably today. Sweetened condensed milk is a very thick, sweet product, which when canned can last for years without refrigeration if not opened. The product is used in numerous dessert dishes in many countries. A related product is evaporated milk, which has undergone a lengthier preservation process because it is not sweetened. Evaporated milk is known in some countries as unsweetened condensed milk. Both products have a similar amount of water removed. History According to the writings of Marco Polo, in the thirteenth century the Tatars were able to condense milk. Marco Polo reported that of milk paste was carried by each man, who would subsequently mix the product with water. However, this probably ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maillard Reaction
The Maillard reaction ( ; ) is a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Seared steaks, fried dumplings, cookies and other kinds of biscuits, breads, toasted marshmallows, and many other foods undergo this reaction. It is named after French chemist Louis Camille Maillard, who first described it in 1912 while attempting to reproduce biological protein synthesis. The reaction is a form of non-enzymatic browning which typically proceeds rapidly from around . Many recipes call for an oven temperature high enough to ensure that a Maillard reaction occurs. At higher temperatures, caramelization (the browning of sugars, a distinct process) and subsequently pyrolysis (final breakdown leading to burning and the development of acrid flavors) become more pronounced. The reactive carbonyl group of the sugar reacts with the nucleophilic amino group of the amino acid and forms a complex mixture of poorly characterized ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramelization
Caramelization is a process of browning of sugar used extensively in cooking for the resulting sweet nutty flavor and brown color. The brown colors are produced by three groups of polymers: caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80). As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose. Process Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions: * equilibration of anomeric and ring forms * sucrose inversion to fructose and glucose * condensation reactions * intramolecul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Browning
Browning is the process of food turning brown due to the Chemical reaction, chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzyme, enzymatic versus non-enzymatic browning processes. Browning has many important implications on the food industry relating to nutrition, technology, and economic cost. Researchers are especially interested in studying the control (inhibition) of browning and the different methods that can be employed to maximize this inhibition and ultimately prolong the shelf life of food. Enzymatic browning Enzymatic browning is one of the most important reactions that takes place in most fruits and vegetables as well as in seafood. These processes affect the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Evaporation
Evaporation is a type of vaporization that occurs on the surface of a liquid as it changes into the gas phase. High concentration of the evaporating substance in the surrounding gas significantly slows down evaporation, such as when humidity affects rate of evaporation of water. When the molecules of the liquid collide, they transfer energy to each other based on how they collide. When a molecule near the surface absorbs enough energy to overcome the vapor pressure, it will escape and enter the surrounding air as a gas. When evaporation occurs, the energy removed from the vaporized liquid will reduce the temperature of the liquid, resulting in evaporative cooling. On average, only a fraction of the molecules in a liquid have enough heat energy to escape from the liquid. The evaporation will continue until an equilibrium is reached when the evaporation of the liquid is equal to its condensation. In an enclosed environment, a liquid will evaporate until the surrounding a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vanilla
Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primarily obtained from pods of the Mexican species, flat-leaved vanilla (''Vanilla planifolia, V. planifolia''). Pollination is required to make the plants produce the fruit from which the vanilla spice is obtained. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a 12-year-old enslaved child who lived on the French island of Réunion in the Indian Ocean, discovered that the plant could be hand-pollination, hand-pollinated. Hand-pollination allowed global cultivation of the plant. Noted French botanist and plant collector Jean Michel Claude Richard falsely claimed to have discovered the technique three or four years earlier. By the end of the 20th century, Albius was considered the true discoverer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simmer
Simmering is a food preparation technique by which foods are cooked in hot liquids kept just below the boiling point of water (lower than ) and above poaching temperature (higher than ). To create a steady simmer, a liquid is brought to a boil, then its heat source is reduced to a lower, constant temperature. In food preparation Simmering ensures gentler treatment than boiling to prevent food from toughening and/or breaking up. Simmering is usually a rapid and efficient method of cooking. Food that has simmered in milk or cream instead of water is sometimes referred to as creamed. The appropriate simmering temperature is a topic of debate among chefs, with some contending that a simmer is as low as . Japanese cuisine In Japanese cuisine, simmering is often considered one of the four essential cooking techniques, along with grilling, steaming, and deep frying. American cuisine Food prepared in a crockpot is simmered. Examples include stews, chili, soups, etc. Bulgaria ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States Department Of Agriculture
The United States Department of Agriculture (USDA) is the federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food. It aims to meet the needs of commercial farming and livestock food production, promotes agricultural trade and production, works to assure food safety, protects natural resources, fosters rural communities and works to end hunger in the United States and internationally. It is headed by the Secretary of Agriculture, who reports directly to the President of the United States and is a member of the president's Cabinet. The current secretary is Tom Vilsack, who has served since February 24, 2021. Approximately 80% of the USDA's $141 billion budget goes to the Food and Nutrition Service (FNS) program. The largest component of the FNS budget is the Supplemental Nutrition Assistance Program (formerly known as the Food Stamp program), which is the cornerstone of USDA's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Easter
Easter,Traditional names for the feast in English are "Easter Day", as in the '' Book of Common Prayer''; "Easter Sunday", used by James Ussher''The Whole Works of the Most Rev. James Ussher, Volume 4'') and Samuel Pepys''The Diary of Samuel Pepys, Volume 2'') as well as the single word "Easter" in books printed i157515841586 also called Pascha (Aramaic, Greek, Latin) or Resurrection Sunday, is a Christian festival and cultural holiday commemorating the resurrection of Jesus from the dead, described in the New Testament as having occurred on the third day of his burial following his crucifixion by the Romans at Calvary . It is the culmination of the Passion of Jesus Christ, preceded by Lent (or Great Lent), a 40-day period of fasting, prayer, and penance. Easter-observing Christians commonly refer to the week before Easter as Holy Week, which in Western Christianity begins on Palm Sunday (marking the entrance of Jesus in Jerusalem), includes Spy Wednesday (on which t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mazurek (cake)
Mazurek is a variety of cake baked in Poland for Easter. It has a flat shape and is very sweet. According to Polish gastronomy coursebooks, typical ''mazurek'' is a cake that can be made of one or two sheets of short (or half-short) pastry or one sheet of short (or half-short) pastry covered with a sheet of butter sponge cake. The two sheets are fixed together with a help of a layer of marmalade. In case of one-sheet version, marmalade is skipped or goes on top, under the layer of icing. The top of ''mazurek'' is covered with a layer of icing (i.e. sugar icing or fudge caramel cream) or jelly. It is also decorated with nut-based icing or almond-based icing and candied fruits. Traditionally, home-baked ''mazurek'' cakes are often decorated with dried fruits and nuts. In the one-sheet version, the cake includes the borders made of rolled half-short pastry. Sometimes the shortcrust base is crowned with a lattice made of half-short or macaroon pastry. Among other versions, of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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