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Encharcada
is a traditional Portuguese conventual sweet of egg yolks boiled in sugar syrup and then broiled. History Like many other conventual sweets that developed in the 15th century, encharcada contains a substantial amount of egg yolks and sugar. It is believed that the dish was created in the '' Convento de Santa Clara'' in Évora, Alentejo. The dish is named after the method in which the eggs are cooked, encharcado, ―drenched, in hot sugar syrup. Doces de ovos and fios de ovos are similar conventual sweets made with the similar ingredients. Doces de ovos is cooked at a lower temperature in order to prevent curdling of the eggs. Fios de ovos is drizzled into fine threads and drained before using it in other desserts. Preparation To prepare encharcada, nine egg yolks are separated from its whites. Two whole eggs are whisked with the egg yolks and then strained through a sieve. A cup of water is boiled. To it, two cups of sugar are added with lemon peel. When the sugar syrup reach ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Conventual Sweets
Conventual sweets ( pt, Doçaria Conventual) are a typical part of the Portuguese cuisine and a generic term to a variety of sweets in Portugal. As the name implies, conventual sweets were made by nuns who lived in the Portuguese convents and monasteries. Starting in the 15th century, these sweets have since integrated in the Portuguese cuisine and in former Portuguese colonies. Conventual sweets have sugar, egg yolks and almond as ingredients of choice. History Conventual sweets have always been present in the meals that were served in the convents, but only from the 15th century, with the dissemination and expansion of sugar, did they reach notoriety. Sugar cane production was tried in the Algarve, followed by Madeira in the 15th century. At the time Portugal was one of the largest egg producers in Europe and the excess amount of egg yolks was initially thrown away or given to animals as food. With the expansion of the Portuguese empire and the large-scale arrival of sugar fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Portuguese Cuisine
The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De Oliveira Bello, better known as Olleboma; was published in 1936. Despite being relatively restricted to an Atlantic, Celtic sustenance, the Portuguese cuisine also has strong French and Mediterranean influences. The influence of Portugal's spice trade in the East Indies, Africa, and Americas is also notable, especially in the wide variety of spices used. These spices include '' piri piri'' (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Blowtorch
A blowtorch, also referred to as a blowlamp, is an ambient air fuel-burning gas lamp used for applying flame and heat to various applications, usually metalworking. Early blowtorches used liquid fuel, carried in a refillable reservoir attached to the lamp. This is distinct from modern gas-fueled torches burning fuel such as a butane torch or a propane torch. Their fuel reservoir is disposable or refillable by exchange. Liquid-fueled torches are pressurized by a piston hand pump, while gas torches are self-pressurized by the fuel evaporation. The term 'blowtorch' is commonly misused as a name for any metalworking torch but properly describes the pressurized liquid fuel torches that predate the common use of pressurized fuel gas cylinders. Torches are available in a vast range of size and output power. The term blowtorch applies to the obsolescent style of smaller liquid fuel torches. Blowtorches are typically a single hand-held unit, with their draught supplied by a natural dra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramelized
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 * intramolecular bon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cinnamon
Cinnamon is a spice obtained from the inner bark of several tree species from the genus '' Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfast cereals, snack foods, bagels, teas, and traditional foods. The aroma and flavour of cinnamon derive from its essential oil and principal component, cinnamaldehyde, as well as numerous other constituents including eugenol. Cinnamon is the name for several species of trees and the commercial spice products that some of them produce. All are members of the genus ''Cinnamomum'' in the family Lauraceae. Only a few ''Cinnamomum'' species are grown commercially for spice. '' Cinnamomum verum'' (AKA ''C. zeylanicum''), known as "Ceylon cinnamon" after its origins in Sri Lanka (formerly Ceylon), is considered to be "true cinnamon", but most cinnamon in international commerce is derived from four other species, usually and more correctl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sieve
A sieve, fine mesh strainer, or sift, is a device for separation process, separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a warp and weft, woven mesh or net (device), net or perforation, perforated sheet material. The word ''sift'' derives from ''sieve''. In cooking, a sifter is used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them. A strainer (see Colander), meanwhile, is a form of sieve used to separate Suspension (chemistry), suspended solids from a liquid by filtration. Industrial strainer Some industrial strainers available are simplex basket strainers, duplex strainers, duplex basket strainers, T-strainers and Y-strainers. Simple basket strainers are used to protect valuable or sensitive equipment in systems that are meant to be shut down temporarily. Some commonly used strainers are bell mouth strainers, foot valve strainers, ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curdling
Curdling is the breaking of an emulsion or colloid into large parts of different composition through the physio-chemical processes of flocculation, creaming, and coalescence. Curdling is purposeful in the production of cheese curd and tofu; undesirable in the production of a sauce, cheese fondue or a custard. Method In curdling, the pH of the milk decreases and becomes more acidic. Independently floating casein molecules attract one another, forming "curdles" that float in a translucent whey. At warmer temperatures, the clumping reaction occurs more quickly than at colder temperature. Curdling occurs naturally if cows' milk is left open in a warm environment to air for a few days. Cheese and tofu Milk and soy milk are curdled intentionally to make cheese and tofu by the addition of enzymes (typically rennet), acids (including lemon juice), or various salts (magnesium chloride, calcium chloride, or gypsum); the resulting curds are then pressed. Egg sauces In hot prep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fios De Ovos
Angel hair, called in Portuguese ''Fios de ovos'' ("egg threads") is a traditional Portuguese sweet food made of eggs (chiefly yolks), drawn into thin strands and boiled in sugar syrup. They are a traditional element in Portuguese and Brazilian cuisine, both in desserts and as side dishes (only in Brazil). This dish is called ''Letria'' in Goa, not to be confused with the vermicelli dessert made in Portugal. The preparation is also known in Spain as ''Huevo hilado'' (" spun egg"), in Japan as ''Keiran Somen'' (鶏卵素麺, "hen's egg noodle"),''Kyoto Foodie'', Wagashi: Angel Hair Keiran Somen (Fios de Ovos)'. Accessed on July 7, 2009. in Cambodia as ''Vawee'', in Malaysia as ''Jala mas'' ("golden net"), in Thailand as ''Foi Thong'' (ฝอยทอง; "golden strands"),''Bangkok Post Educational Services'',Three tempting Thai delicacies. Accessed on October 29, 2011. and in the North Malabar region of Kerala, India as ''Muttamala'' (മുട്ടമാല; "egg lace" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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