|
Danish Nougat
Nougat refers to a variety of similar confections made from a sweet paste hardened to a chewy or crunchy consistency.. The usual version in Western and Southern Europe is made from a mousse of whipped egg white sweetened with sugar or honey. Various nuts and/or pieces of candied fruit are added to flavor and texture the resulting paste, which is allowed to harden and then cut into pieces for serving. Forms of this confection are first attested in Middle Eastern cookbooks during the Middle Ages, but it was greatly popularized as the French Montélimar nougat in the 19th century. Similar confections are staples of regional Iranian cuisine. In the United States, nougat more often refers to a softer brown paste made in industrial settings, used as a filling in commercial candy bars, frequently in combination with milk chocolate, caramel, and peanuts. In Central and Northern Europe, the name nougat likewise refers to brown paste blended without egg whites, consumed on its ow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Le Garric
Le Garric (; , meaning ''the oak tree'') is a Communes of France, commune in the Tarn (department), Tarn Departments of France, department in southern France. See also *Communes of the Tarn department References Communes of Tarn (department) {{Tarn-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mousse
A mousse (, ; ) is a soft prepared food that incorporates air bubbles to give it a light and airy texture. Depending on preparation techniques, it can range from light and fluffy to creamy and thick. A mousse may be sweet or savory. as early as 1768.Jim Chevallier, ''A History of the Food of Paris: From Roast Mammoth to Steak Frites'', 2018, , p. 195 Modern mousses are a continuation of this tradition. Types Sweet Sweet mousses are typically made with whipped egg whites, whipped cream, or both, and flavored with one or more of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla. In the case of some chocolate mousses, egg yolks are often stirred into melted chocolate to give the final product a richer mouthfeel. Mousses are also typically chilled before being served, which gives them a denser texture. Additionally, mousses are often frozen into silicone molds and unmolded to give the mousse a defined shape. Sweetened mousse is ser ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southern Europe
Southern Europe is also known as Mediterranean Europe, as its geography is marked by the Mediterranean Sea. Definitions of southern Europe include some or all of these countries and regions: Albania, Andorra, Bosnia and Herzegovina, Bulgaria, Croatia, Cyprus, Gibraltar, Greece, Italy, Kosovo, Malta, Monaco, Montenegro, North Macedonia, Portugal, San Marino, Serbia, Slovenia, southern France, Wallachia, southern Romania, Spain, Turkey, and Vatican City. Southern Europe is focused on the three peninsulas located in the extreme south of the European continent. These are the Iberian Peninsula, the Italian Peninsula, and the Balkans, Balkan Peninsula. These three peninsulas are separated from the rest of Europe by towering mountain ranges, respectively by the Pyrenees, the Alps and the Balkan Mountains. The location of these peninsulas in the heart of the Mediterranean Sea, as well as their mountainous reliefs, provide them with very different types of climates (mainly subtropics, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Western Europe
Western Europe is the western region of Europe. The region's extent varies depending on context. The concept of "the West" appeared in Europe in juxtaposition to "the East" and originally applied to the Western half of the ancient Mediterranean world, the Latin West of the Roman Empire, and "Western Christendom". Beginning with the Renaissance and the Age of Discovery, roughly from the 15th century, the concept of ''Europe'' as "the Western world, West" slowly became distinguished from and eventually replaced the dominant use of "Christendom" as the preferred endonym within the area. By the Age of Enlightenment and the Industrial Revolution, the concepts of "Eastern Europe" and "Western Europe" were more regularly used. The distinctiveness of Western Europe became most apparent during the Cold War, when Europe was divided for 40 years by the Iron Curtain into the Western Bloc and Eastern Bloc, each characterised by distinct political and economical systems. Historical divisions ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fishers, Indiana
Fishers is a city in the Fall Creek Township, Hamilton County, Indiana, Fall Creek and Delaware Township, Hamilton County, Indiana, Delaware townships in Hamilton County, Indiana, Hamilton County, Indiana, United States. As of the 2020 United States Census, 2020 census the population was 98,677. A northside suburb of Indianapolis, Fishers has grown rapidly in recent decades: about 350 people lived there in 1963, 2,000 in 1980, and only 7,500 as recently as 1990. After the passage of a referendum on its status in 2012, Fishers transitioned from a town to a city on January 1, 2015. The first mayor of Fishers, Scott Fadness, and with the city's first clerk and city council were sworn in on December 21, 2014. History 19th century In 1802, William Conner settled what is now Fishers. Conner built a log cabin and a trading post along the White River (Indiana), White River. The land that Conner settled is now known as Conner Prairie and is preserved as a living history museum. Settlers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crunchiness
Crunchiness is the sensation of muffled grinding of a foodstuff. Crunchiness differs from crispness in that a crisp item is quickly atomized, while a crunchy one offers sustained, granular resistance to jaw action. While crispness is difficult to maintain, crunchiness is difficult to overcome. Crunchy foods are associated with freshness, particularly in vegetables. In bready foods, crunchiness can instead be associated with staleness. Other foods regularly associated with the sensation include nuts and sweets. Relationship to sound Crispness and crunchiness could each be "assessed on the basis of sound alone, on the basis of oral-tactile clues alone, or on the basis of a combination of auditory and oral-tactile information". An acoustic frequency of 1.9 kHz seems to mark the threshold between the two sensations, with crunchiness at frequencies below, and crispness at frequencies above. See also *Chewiness *Mouthfeel Mouthfeel refers to the physical sensations in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chewiness
Chewiness is the mouthfeel sensation of labored chewing due to sustained, elastic resistance from the food. Foods typically considered chewy include caramel, rare steak, and chewing gum Chewing gum is a soft, cohesive substance designed to be chewed without being swallowed. Modern chewing gum is composed of gum base, sweeteners, softeners/plasticizers, flavors, colors, and, typically, a hard or powdered polyol coating. Its tex .... Other foods where this is an important part of the experience of eating include springy cheeses and apples. Chewiness is empirically measured by the metrics of chew count and chew rate. References Further reading * Comments on the use of the word "chewiness" by Alina Surmacka Szczesniak, formerly principal scientist, General Foods Technical Center, and founding editor of ''Journal of Texture Studies''. * Gustatory system Gustation {{food-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
Sweetness
Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin, aspartame, sucralose and stevia. Other compounds, such as miraculin, may alter perception of sweetness itself. The perceived intensity of sugars and high-potency sweeteners, such as aspartame and neohesperidin dihydrochalcone, are heritable, with gene effect accounting for approximately 30% of the variation. The chemosensory basis for detecting sweetness, which varies between both individuals and species, has only begun to be understood since the late 20th century. One theoretical model of sweetness is the multipoint attachment theory, which involves multiple binding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confections
Confectionery is the art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates, although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: baker's confections and sugar confections. Baker's confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods. Baker's confectionery excludes everyday breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called ''sweets'', short for ''sweetmeats'', in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. The words ''candy'' (Canada and US), ''sweets'' (UK, I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gaz (candy)
Gaz () is an Iranian nougat that originated in the Isfahan region. It is widely known as Persian Nougat in American and European countries. It is made from pistachio, almond kernels, rose-water, egg whites and sap from Persian manna. Etymology The Persian word ''Gaz'' is associated with ''gaz-angobīn'' which translates to 'Honey of Gaz', in reference to a species of Tamarisk, '' T. gallica'' that is native to the Zagros Mountains located to the west of Isfahan. Gaz is traditionally presumed to be the sap of the Tamarisk tree. History Gaz dates backs to 450 years ago in Isfahan, when the sap found on the Tamarisk tree was combined with flour, bread, pistachios, almonds and chocolate in traditional and industrial workshops. The height of this mountain tree reaches a height of two meters and it usually grows in good weather in the Khansar. The product of this tree becomes ready to harvest in the late summer and the shiny and yellow grains come out in the stems like millet. At ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
