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Epis
Epis (, ) is a blend of peppers, garlic, and herbs that is used as a flavor base for many foods in Haitian cuisine. Some refer to it as a pesto sauce. It is also known as ''epise'' and ''zepis''. It is essential for Haitian cuisine. Background Epis has Taino and African origins. It also has similarities to sofrito which is used in Hispanic cuisine. This use of a flavor base is common in Caribbean cuisine. Ingredients Epis often contains parsley, scallions, garlic, citrus juice, and Scotch bonnet peppers. Numerous recipes for epis exist, as traditionally, Haitian women would cook and have their personal epis recipe. Also, various regions have different recipes. Preparation Traditionally, epis is made with a large wooden mortar and pestle (called ''munsh pilon''). Today, it is often made with a blender. The ingredients are blended until the consistency is as smooth as desired. Use It can be used as a marinade for meat. It can also marinate fish. It also is added to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Africa
Africa is the world's second-largest and second-most populous continent after Asia. At about 30.3 million km2 (11.7 million square miles) including adjacent islands, it covers 20% of Earth's land area and 6% of its total surface area.Sayre, April Pulley (1999), ''Africa'', Twenty-First Century Books. . With nearly billion people as of , it accounts for about of the world's human population. Demographics of Africa, Africa's population is the youngest among all the continents; the median age in 2012 was 19.7, when the worldwide median age was 30.4. Based on 2024 projections, Africa's population will exceed 3.8 billion people by 2100. Africa is the least wealthy inhabited continent per capita and second-least wealthy by total wealth, ahead of Oceania. Scholars have attributed this to different factors including Geography of Africa, geography, Climate of Africa, climate, corruption, Scramble for Africa, colonialism, the Cold War, and neocolonialism. Despite this lo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haitian Cuisine
Haitian cuisine is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish, and Arab influences. Haitian cuisine has some similarities with "criollo" ( Spanish for 'creole') cooking and similar to the rest of the Caribbean, but differs in several ways from its regional counterparts. Flavors are bold and spicy demonstrating African and French influences, with notable derivatives coming from native Taíno and Spanish techniques. Levantine influences have made their way into the mainstream culture, due to an Arab migration over the years forming a community of shared Arab descent. Years of adaptation have led to these cuisines to merge into Haitian cuisine. History Pre-colonial cuisine Haiti was one of many Caribbean islands inhabited by the Taíno natives, speakers of an Arawakan language called Taíno. The barbecue originated in Haiti. The wor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mirepoix
A mirepoix ( , ) is a mixture of diced vegetables cooked with fat (usually butter) for a long time on low heat without coloring or browning. The ingredients are not sautéed or otherwise hard-cooked, because the intention is to sweeten rather than caramelize them. Historically including various meats before settling at its current meaning as a vegetable base, mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stock (food), stocks, soups, stews, and sauces. When the mirepoix is not precooked, the constituent vegetables may be cut to a larger size, depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common 'Pascal' celery or celeriac), with the traditional ratio being 2:1:1—two parts onion, one part carrot, and one part celery. Further cooking, with the addition of tomato purée, creates a darkened brown mixture called . Similar flavor bases includ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sofrito
(), (), (), (), () or () is a basic preparation in Mediterranean cuisine, Mediterranean, Latin American cuisine, Latin American, Spanish cuisine, Spanish, Italian cuisine, Italian and Portuguese cuisine, Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and Sautéing, sautéed or Braising, braised in cooking oil for a long period of time over a low heat. In modern Spanish cuisine, consists of garlic, onion and capsicum, peppers cooked in olive oil, and optionally tomatoes or carrots. This is known as , or sometimes as in Lusosphere, Portuguese-speaking nations, where only garlic, onions, and olive oil are considered essential, tomato and Bay Laurel, bay laurel leaves being the other most common ingredients. In Italian cuisine, chopped onions, carrots and celery is ''battuto'', and then, slowly cooked in olive oil, becomes ''soffritto''. It may also contain garlic, shallot, or leek. The word derives from the Spanish verb ''sofreí ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haiti
Haiti, officially the Republic of Haiti, is a country on the island of Hispaniola in the Caribbean Sea, east of Cuba and Jamaica, and south of the Bahamas. It occupies the western three-eighths of the island, which it shares with the Dominican Republic. Haiti is the third largest country in the Caribbean, and with an estimated population of 11.4 million, is the most populous Caribbean country. The capital and largest city is Port-au-Prince. Haiti was originally inhabited by the Taíno people. In 1492, Christopher Columbus established the first European settlement in the Americas, La Navidad, on its northeastern coast. The island was part of the Spanish Empire until 1697, when the western portion was Peace of Ryswick, ceded to France and became Saint-Domingue, dominated by sugarcane sugar plantations in the Caribbean, plantations worked by enslaved Africans. The 1791–1804 Haitian Revolution made Haiti the first sovereign state in the Caribbean, the second republic in the Americ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marination
Marinating is the process of soaking foods in a Seasoning, seasoned, often acidic, liquid before cooking. This sauce, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine), or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. In addition to these ingredients, a marinade often contains oil, salt, herbs, and spices to further flavor the food items. It is commonly used to flavor foods and to tenderizing, tenderize tougher cuts of meat; the process may last seconds or days. Marinating is similar to brining, except that brining relies on the action of salty brine rather than the action of acids or enzymes. Marinating is also similar to pickling, except that pickling is generally done for much longer periods of months or even years, primarily as a means of food preservation. Conversely, marinating is usually performed for a few hours to a day, generally as a means of enhancing the flavor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cooking Techniques
This is a list of cooking techniques commonly used in cooking and food preparation. Cooking is the practice of preparing food for ingestion, commonly with the application of differentiated heating. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with, such as good butter which heavily impacts the meal. A B C File:Fromagerie gruyères-égouttage-4.jpg, The production of Gruyère cheese at the cheesemaking factory of Gruyères, Canton of Fribourg, Switzerland File:Svadbarski Kupus.jpg, Cooking of Svadbarski Kupus (wedding cabbage) in clay pots, Serbia File:Coddled Egg on hash.jpg, A coddl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce
In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French word probably from the post-classical Latin ''salsa'', derived from the classical ''salsus'' 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' 20. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempering (spices)
Tempering is a cooking technique used in India, Bangladesh, Nepal, Pakistan, and Sri Lanka in which whole spices (and sometimes also other ingredients such as dried chillies, minced ginger root or sugar) are cooked briefly in oil or ghee to liberate essential oils from cells and thus enhance their flavours, before being poured, together with the oil, into a dish. Tempering is also practiced by dry-roasting whole spices in a pan before grinding the spices. Tempering is typically done at the beginning of cooking, before adding the other ingredients for a curry or similar dish, or it may be added to a dish at the end of cooking, just before serving (as with a dal, sambar or stew). Ingredients used Ingredients typically used in tempering include cumin seeds, black mustard seeds, fennel seeds, '' kalonji'' (nigella seeds), fresh green chilis, dried red chilis, fenugreek seeds, asafoetida, cassia, cloves, urad dal, curry leaves, chopped onion, garlic, or tejpat leaves. When us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Acid
An acid is a molecule or ion capable of either donating a proton (i.e. Hydron, hydrogen cation, H+), known as a Brønsted–Lowry acid–base theory, Brønsted–Lowry acid, or forming a covalent bond with an electron pair, known as a Lewis acid. The first category of acids are the proton donors, or Brønsted–Lowry acid–base theory, Brønsted–Lowry acids. In the special case of aqueous solutions, proton donors form the hydronium ion H3O+ and are known as Acid–base reaction#Arrhenius theory, Arrhenius acids. Johannes Nicolaus Brønsted, Brønsted and Martin Lowry, Lowry generalized the Arrhenius theory to include non-aqueous solvents. A Brønsted–Lowry or Arrhenius acid usually contains a hydrogen atom bonded to a chemical structure that is still energetically favorable after loss of H+. Aqueous Arrhenius acids have characteristic properties that provide a practical description of an acid. Acids form aqueous solutions with a sour taste, can turn blue litmus red, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
