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Curanto Chilote - Flickr - Renzo Disi
Curanto (from arn, kurantu 'stony') is a traditional Chilote method of cooking food using heated rocks buried in a earth oven that is covered with pangue leaves and turf. The fundamental components are seafood, potatoes, along with other traditional preparations from Chiloé Archipelago such as milcao and chapalele, to which are added meats, sausages and sometimes crustaceans. It is part of the Chilean cuisine, and it is one of the most recognized dishes of traditional Chilote cuisine whose oldest archaeological remains dates to more than eleven thousand years before present on the Greater Island; there are also finds of lesser data in areas of the coastal edge of the Reloncaví Sound, the inland sea of Chiloé and the northern Patagonian channels. In addition, thanks to the migratory flow of the late 19th century and early 20th century, it spread throughout the south of that country. Although its preparation has been documented in various ethnographic accounts since the 1 ...
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Dalcahue
Dalcahue is a port city and a commune in Chiloé Province, on Chiloé Island, Los Lagos Region, Chile. Demographics According to the 2002 census by the National Statistics Institute, the Dalcachue commune spans an area of and had 10,693 inhabitants; of these, 4,933 (46.1%) lived in urban areas and 5,760 (53.9%) in rural areas. At that time, there were 5,420 men and 5,273 women. The population grew by 37.7% (2,931 persons) between the 1992 and 2002 censuses. Administration As a commune, Dalcahue is a third-level administrative division of Chile administered by a municipal council, headed by an alcalde who is directly elected every four years. The 2008-2012 alcalde is Alfredo Hurtado Alvarez (PDC). Within the electoral divisions of Chile, Dalcahue is represented in the Chamber of Deputies by Gabriel Ascencio (PDC) and Alejandro Santana ( RN) as part of the 58th electoral district, together with Castro, Ancud, Quemchi, Curaco de Vélez, Quinchao, Puqueldón, Chonchi, Que ...
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Reloncaví Sound
Reloncaví Sound or ''Seno de Reloncaví'' is a body of water immediately south of Puerto Montt, a port city in the Los Lagos Region of Chile. It is the place where the Chilean Central Valley meets the Pacific Ocean. The Calbuco Archipelago comprises the islands in the sound, including Tenglo, Maillén, and Huar Islands. Puluqui Island and Queulín Island separate the sound from the Gulf of Ancud. The Carretera Austral runs along the eastern shore of the sound, but is interrupted in the area where the Reloncaví Estuary opens into this wide sound. Located in this same area is the Alerce Andino National Park Alerce Andino National Park is located in the Andes, in Los Lagos Region of Chile. This national park covers about 393 km2. It is bounded by the Reloncaví Estuary Reloncaví Estuary (Spanish: Esturario de Reloncaví, archaic: Sin Fo ..., home to ancient alerce trees. Chamiza Wetland makes up a segment of Relonvací Sound northern shore east of Puer ...
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Grill (cooking)
A barbecue grill or barbeque grill (known as a barbecue or barbie in Australia and New Zealand) is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of three categories: gas-fueled, charcoal, or electric. There is debate over which method yields superior results. History in the Americas Grilling has existed in the Americas since pre-Colonial times. The Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term ''barbacoa'' referred to the wooden structure and not the act of grilling, but it was eventually modified to "barbecue". It was also applied to the pit-style cooking techniques now frequently used in the southeastern United States. Barbecue was originally used to slow-cook hogs; however, different ways of preparing food led to regional variations. Over time, other foods were cooked in a similar fashion, with hamburgers and hot dogs being re ...
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Cooking Pot
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning. Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down. History The history of cooking vessels before the development of pottery is minimal due to the limited archae ...
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Pressure Cooker
Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a ''pressure cooker''. High pressure limits boiling, and creates higher cooking temperatures which cook food far more quickly. The pressure cooker was invented in the seventeenth century by the physicist Denis Papin, and works by expelling air from the vessel, and trapping steam produced from the boiling liquid. This is used to raise the internal pressure up to one atmosphere above ambient and gives higher cooking temperatures between . Together with high thermal heat transfer from steam it permits cooking in between a half and a quarter the time of conventional boiling. Almost any food that can be cooked in steam or water-based liquids can be cooked in a pressure cooker. Modern pressure cookers have numerous safety features to prevent the pressure cooker from holding too much pressure. After cooking, the steam pressure is lowered bac ...
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Cabbage
Cabbage, comprising several cultivars of '' Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant A biennial plant is a flowering plant that, generally in a temperate climate, takes two years to complete its biological life cycle. Life cycle In its first year, the biennal plant undergoes primary growth, during which its vegetative structures ... grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B. oleracea'' var. ''oleracea''), and belongs to the " cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. ''botrytis''); Brussels sprouts (var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found a ...
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Ficus
''Ficus'' ( or ) is a genus of about 850 species of woody trees, shrubs, vines, epiphytes and hemiepiphytes in the family Moraceae. Collectively known as fig trees or figs, they are native throughout the tropics with a few species extending into the semi-warm temperate zone. The common fig (''F. carica'') is a temperate species native to southwest Asia and the Mediterranean region (from Afghanistan to Portugal), which has been widely cultivated from ancient times for its fruit, also referred to as figs. The fruit of most other species are also edible though they are usually of only local economic importance or eaten as bushfood. However, they are extremely important food resources for wildlife. Figs are also of considerable cultural importance throughout the tropics, both as objects of worship and for their many practical uses. Description ''Ficus'' is a pantropical genus of trees, shrubs, and vines occupying a wide variety of ecological niches; most are evergreen, but ...
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Nalca
''Gunnera tinctoria'', known as giant rhubarb or Chilean rhubarb, is a flowering plant species native to southern Chile and neighbouring zones in Argentina. It is unrelated to rhubarb, as the two plants belong into different orders, but looks similar from a distance and has similar culinary uses. It is a large-leaved perennial plant that grows to more than two metres tall. It has been introduced to many parts of the world as an ornamental plant and in some countries (for instance New Zealand, Great Britain and Ireland) it has spread from gardens and is becoming a weed problem. It is known under the synonyms: ''Gunnera chilensis'' Lam. and ''Gunnera scabra'' Ruiz & Pav. Taxonomy It was first described in 1782 by Juan Ignacio Molina as ''Panke tinctoria'', and was transferred to the genus, '' Gunnera'', in 1805 by Charles-François Brisseau de Mirbel. Description ''Gunnera tinctoria'' is a giant, clump-forming herbaceous perennial. The leaves can grow up to 2.5m across, co ...
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Austromegabalanus Psittacus
''Austromegabalanus psittacus'', the giant barnacle or ' as it is known in Spanish, is a species of large barnacle native to the coasts of southern Peru, all of Chile and southern Argentina. It inhabits the littoral and intertidal zones of rocky shores and normally grows up to tall with a mineralized shell composed of calcite. The ''picoroco barnacle'' is used in Chilean cuisine and is one of the ingredients in curanto. Description ''Austromegabalanus psittacus'' is a large sessile barnacle that lives in groups on hard substrates. It has a tall cone-shaped carapace composed of twelve large plates made of calcite microcrystals which are cemented together. The basal disc is firmly cemented to a hard surface. It grows to a height of . There is an opening at the top with a hinged operculum through which the thoracic limbs known as "cirri" protrude. The general colour is dull white with purple and brown markings. Biology ''Austromegabalanus psittacus'' is a simultaneous her ...
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Aulacomya Atra
''Aulacomya atra'', called also the Magellan mussel or the ribbed mussel, is a southern species of edible saltwater mussel, a marine bivalve mollusk in the family Mytilidae, the true mussels.Bouchet, P.; Gofas, S. (2011)''Aulacomya atra'' (Molina, 1782).World Register of Marine Species. Accessed on 2012-4-17 Note that the common name ''ribbed mussel'' is also used of the Northern Hemisphere mussel ''Geukensia demissa''. ''Aulacomya atra'' is native in South America - in Peru, Chile (where it grows up to 170 mm in length), the Falkland Islands and Argentina. It is also found on the coasts of New Zealand and southern Africa, from Namibia to Port Alfred, South Africa, from the intertidal to 40 m.Branch, G.M., Branch, M.L, Griffiths, C.L. and Beckley, L.E (2005): ''Two Oceans: a guide to the marine life of southern Africa'' Introduced specimens have been found in Moray Firth, Scotland Scotland (, ) is a country that is part of the United Kingdom. Covering the norther ...
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Clam
Clam is a common name for several kinds of bivalve molluscs. The word is often applied only to those that are edible and live as infauna, spending most of their lives halfway buried in the sand of the seafloor or riverbeds. Clams have two shells of equal size connected by two adductor muscles and have a powerful burrowing foot. They live in both freshwater and marine environments; in salt water they prefer to burrow down into the mud and the turbidity of the water required varies with species and location; the greatest diversity of these is in North America. Clams in the culinary sense do not live attached to a substrate (whereas oysters and mussels do) and do not live near the bottom (whereas scallops do). In culinary usage, clams are commonly eaten marine bivalves, as in clam digging and the resulting soup, clam chowder. Many edible clams such as palourde clams are ovoid or triangular; however, razor clams have an elongated parallel-sided shell, suggesting an old-fa ...
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