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Food Paste
A food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. Pastes are often highly spicy or aromatic, are often prepared well in advance of actual usage, and are often made into a preserve for future use. Common pastes are some fruit preserves, curry pastes, and nut pastes. Purées are food pastes made from already cooked ingredients. Some food pastes are considered to be condiments and are used directly, while others are made into sauces, which are more liquidy than paste. Ketchup and prepared mustard are pastes that are used both directly as condiments and as ingredients in sauces. Many food pastes are an intermediary stage in the preparation of food. Perhaps the most notable of such intermediary food pastes is dough. A paste made of fat and flour and often stock or milk is an important intermediary for the basis for a sauce or a binder for stuffing, whether called a '' beurre manié'', a roux or pa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp
A shrimp (: shrimp (American English, US) or shrimps (British English, UK)) is a crustacean with an elongated body and a primarily Aquatic locomotion, swimming mode of locomotion – typically Decapods belonging to the Caridea or Dendrobranchiata, although some Shrimp#Non-decapods, crustaceans outside of this order are also referred to as "shrimp". Any small crustacean may also be referred to as "shrimp", regardless of resemblance. More narrow definitions may be restricted to Caridea, to smaller species of either of the aforementioned groups, or only the Marine life, marine species. Under a broader definition, ''shrimp'' may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (Abdomen#Arthropoda, abdomens), long whiskers (Antenna (biology), antennae), and slender, Biramous, biramous legs. They swim forward by paddling the swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baby Food
Baby food is any soft, easily consumed Human food, food other than breastmilk or infant formula that is made specifically for human babies between six months and two years old. The food comes in many varieties and flavors that are purchased ready-made from producers, or it may be table food eaten by the family that has been mashed or otherwise broken down. Readiness and health Readiness As of 2023, the World Health Organization, UNICEF and many national health agencies recommended waiting until six months of age before starting a child on food. Neither too early nor too late. In Italy in 2020, a survey of parents found that more than two-thirds of babies were first fed baby food when they were five or six months old. A survey in Scotland in 2017 indicated that almost no babies were fed baby food before the age of four months, and that about half of them were not given baby food until they were at least six months old. Inappropriately early introduction of baby food (i.e., befo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Paste
Fish paste is fish which has been chemically broken down by a fermentation process until it reaches the consistency of a soft creamy purée or Paste (food), paste. Alternatively it refers to cooked fish that has been physically broken down by pounding, grinding, pressing, mincing, wikt:blending, blending, and/or sieving, until it reaches the consistency of paste. The term can be applied also to shellfish pastes, such as shrimp paste or Crab meat, crab paste. Fish paste is used as a condiment or seasoning to add flavour to food, or in some cases to complement a dish. Generally, fish paste is reduced to a thick, rich concentrate, which has usually been cooked for a long time. It can be contrasted with fish sauce, which is like a fish paste except it is not cooked for so long, is a thick liquid rather than a concentrated paste, and may include seasonings and other flavorings. __TOC__ History "Preservation of marine products is of great importance to the coastal poor. Preserved fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mascarpone
Mascarpone (, ; ) is a soft Italian cuisine, Italian Acid-set cheese, acid-set cream cheese. It is recognized as a ''prodotto agroalimentare tradizionale'' (PAT). Production process After Denaturation (biochemistry), denaturation of cream, the whey is removed without pressing or aging. Mascarpone may also be made using cream and the residual tartaric acid from the bottom or sides of barreled wine. The traditional method is to add three tablespoons of lemon juice per pint (568 ml) of heated heavy cream. The mixture is allowed to cool to room temperature before it is poured into a cheesecloth-lined colander, set into a shallow pan or dish, and chilled and strained for one to two days. Origins Popularly, the name is held to derive from ''mascarpa'', an unrelated milk product made from the whey of stracchino (a young, barely aged cheese), or from ''mascarpia'', a word in the local dialect for ricotta. Unlike ricotta, which is made from whey, mascarpone is made from cream. Uses Mas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clotted Cream
Clotted cream (, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name. Clotted cream is an essential ingredient for cream tea. Although its origin is uncertain, the cream is associated with dairy farms in South West England and in particular the counties of Devon and Cornwall. The largest commercial producer in the United Kingdom is Rodda's at Scorrier, near Redruth, Cornwall, which can produce up to 25 tons of clotted cream a day. In 1998, "Cornish clotted cream" was registered as a Protected Designation of Origin (PDO) under European Union law. The designation can be used if the production follows certain requirements, from milk produced in Cornwall and the cream has a minimum fat content of 55%. Following Brexit, the PDO was als ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pesto
Pesto (), also known as ''pesto alla genovese'' () or ''pesto genovese'', is an Italian paste made with basil leaves, crushed garlic, pine nuts, olive oil, salt, and grated hard cheese such as Parmesan or '' pecorino sardo''. It originated in the Ligurian city of Genoa, and is used to dress pasta. Etymology The name pesto is the past participle of the Genoese verb (Italian: ), meaning 'to pound', 'to crush': the ingredients are "crushed" or ground in a marble mortar through a circular motion of a wooden pestle. The same Latin root is the basis for ''pestle''. There are other foods called ''pesto'', but ''pesto'' by itself usually means ''pesto alla genovese''. History Pesto is thought to have had two predecessors in ancient times, going back as far as the Roman age. The ancient Romans used to eat a similar paste called '' moretum'', which was made by crushing garlic, salt, cheese, herbs, olive oil, and vinegar (and sometimes pine nuts) together. The use of this past ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry
Curry is a dish with a sauce or gravy seasoned with spices, mainly derived from the interchange of Indian cuisine with European taste in food, starting with the Portuguese, followed by the Dutch and British, and then thoroughly internationalised. Many dishes that would be described as curries in English are found in the native cuisines of countries in Southeast Asia and East Asia. The English word is derived indirectly from some combination of Dravidian words. A first step in the creation of curry was the arrival in India of spicy hot chili peppers, along with other ingredients such as tomatoes and potatoes, part of the Columbian exchange of plants between the Old World and the New World. During the British Raj, Anglo-Indian cuisine developed, leading to Hannah Glasse's 18th century recipe for "currey the India way" in England. Curry was then spread in the 19th century by indentured Indian sugar workers to the Caribbean, and by British traders to Japan. Further exchange ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Annatto
Annatto ( or ) is an orange-red condiment and food coloring derived from the seeds of the achiote tree (''Bixa orellana''), native to tropics, tropical parts of the Americas. It is often used to impart a yellow to red-orange color to foods, but sometimes also for its flavor and aroma. Its scent is described as "slightly peppery with a hint of nutmeg" and its flavor as "slightly nutty, sweet, and peppery". The color of annatto comes from various carotenoid pigments, mainly bixin and norbixin, found in the reddish waxy coating of the seeds. The condiment is typically prepared by grinding the seeds to a powder or paste. Similar effects can be obtained by extracting some of the color and flavor principles from the seeds with hot water, oil, or lard, which are then added to the food. Annatto and its extracts are now widely used in an artisanal or industrial scale as a coloring agent in many processed food products, such as cheeses, spread (food), dairy spreads, butter and margarine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper
Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to add pungency (spicy heat) in many cuisines. Capsaicin and the related Capsaicin#Capsaicinoids, capsaicinoids give chili peppers their intensity when ingested or topical application, applied topically. Chili peppers exhibit a range of heat and flavors. This diversity is the reason behind the availability of different types of chili powder, each offering its own taste and heat level. Chili peppers originated in Central or South America and were first cultivated in Mexico. European explorers brought chili peppers back to the Old World in the late 16th century as part of the Columbian Exchange, which led to the cultivation of List of Capsicum cultivars, multiple varieties across the world for food and traditional medicine. Five ''Capsicum'' sp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Achiote Paste
''Recado'' is a culinary paste historically associated with Mayan cusine. It can have a variety of colors and flavors ranging from mild to spicy, sweet, or picant. It is most commonly found throughout the Yucatán and Belize. It can be prepared in advance and conveniently used as a marinade or rub to flavor foods, especially meat, poultry, and seafood, that can then be grilled, baked, barbecued, or broiled. Recado is also an ingredient for a number of popular Latin dishes. Although often personalized, typical ingredients include annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, salt, ground with liquids such as sour orange juice or vinegar into a paste. It can even be added to masa (corn dough) to create a zesty flavor and color as in empanadas, red tamales, and chorizo. While colorado (red) is most known, other common recados include negro (black) and verde (green). Additional variants include: recado blanco, recado mechado, and recado español. Recado ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tin Can
A steel can, tin can, tin (especially in British English, Australian English, Canadian English and South African English), or can is a container made of thin metal, for distribution or storage of goods. Some cans are opened by removing the top panel with a can opener or other tool; others have covers removable by hand without a tool. Cans can store a broad variety of contents: food, beverages, oil, chemicals, etc. In a broad sense, any metal container is sometimes called a "tin can", even if it is made, for example, of aluminium. Steel cans were traditionally made of tinplate; the tin coating stopped the contents from rusting the steel. Tinned steel is still used, especially for fruit juices and pale canned fruit. Modern cans are often made from steel lined with transparent films made from assorted plastics, instead of tin. Early cans were often soldered with neurotoxic high-lead solders. High-lead solders were banned in the 1990s in the United States, but smaller amounts o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
