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Food Wars! Shokugeki No Soma Season 3
The third season of '' Food Wars!: Shokugeki no Soma'' anime television series, subtitled , was produced by J.C.Staff and directed by Yoshitomo Yonetani. The series was first broadcast in Japan on Tokyo MX. It aired from October 4, 2017 to June 25, 2018 with additional broadcasts on BS11 and Animax. In addition, AbemaTV streamed the season. The third season is broken into two parts. The first covers the Moon Festival when Soma Yukihira challenges Council of Ten Masters member Terunori Kuga to a challenge to see who can raise the most money during the five-day event. At the end of the event, Erina Nakiri's father, Azami Nakiri, appears and takes over the school. He institutes a series of reforms, including the establishment of a new ruling body called the Central Gourmet Institute, and the elimination of all independent groups within Totsuki, including Polaris Dorm. The second part continues with the promotional exams where everyone is guaranteed to pass if they stick to the cur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tokyo MX
JOMX-DTV (channel 9), branded as Tokyo MX (officially stylized as TOKYO MX), is an independent station, independent television station in Tokyo, Japan, owned by the . It is the only television station that exclusively serves the city and parts of nearby prefectures. It competes with Nippon Television, TV Asahi, NHK General TV, NHK Educational TV, TBS Television (Japan), TBS TV, TV Tokyo, and Fuji TV, all of which are flagship (broadcasting), flagship stations of national networks. Tokyo MX was founded on April 30, 1993, and broadcasts commenced on November 1, 1995. Shareholders include the Tokyo Metropolitan Government, Tokyo FM, Tokyo FM Broadcasting, and others. (MXTV is an associate company of Tokyo FM.) Every week, Tokyo MX airs the press conferences of the Governor of Tokyo. It is a member of the Japanese Association of Independent Television Stations (JAITS). History Although Tokyo is at the center of Japan's media industry, the proliferation of independent television st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hujiao Bing
''Hujiao bing'' or pepper bun () is a type of baked bun that originated in city of Fuzhou, the capital of China's Fujian province. It is a street food that has become popular in Taiwan and can be found in night markets or mini food stalls throughout Taiwan. The common ingredients are flour, water, and a leavening agent for the outer dough shell, and a meat protein (usually pork or beef) marinated with sugar, soy sauce, white pepper or black pepper, and scallion for the inside filling. Origin It is not known who invented ''hujiaobing''. The dish can be found in Fujian and in Taiwan. Taiwanese vendors list the item as "Fuzhou Pepper Bun" () and credit the creation of the bun to immigrants from Fuzhou. Many of the oldest pepper bun vendors were established by those of with ancestry from Fuzhou. Preparation The outer dough shell is prepared with flour, water, and a leavening agent such as yeast or baking powder. Lard, butter or oil is sometime added to the dough to make the bun ext ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hokkaido
is the list of islands of Japan by area, second-largest island of Japan and comprises the largest and northernmost prefectures of Japan, prefecture, making up its own list of regions of Japan, region. The Tsugaru Strait separates Hokkaidō from Honshu; the two islands are connected by railway via the Seikan Tunnel. The largest city on Hokkaido is its capital, Sapporo, which is also its only cities designated by government ordinance of Japan, ordinance-designated city. Sakhalin lies about to the north of Hokkaidō, and to the east and northeast are the Kuril Islands, which are administered by Russia, though the four most southerly are Kuril Islands dispute, claimed by Japan. The position of the island on the northern end of the archipelago results in a colder climate, with the island seeing significant snowfall each winter. Despite the harsher climate, it serves as an agricultural breadbasket for many crops. Hokkaido was formerly known as ''Ezo'', ''Yezo'', ''Yeso'', or ''Yes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tempura
is a typical Japanese dish that usually consists of seafood and vegetables that have been coated in a thin batter and deep-fried. Tempura originated in the 16th century, when Portuguese Jesuits brought the Western-style cooking method of coating foods with flour and frying, via Nanban trade. Preparation Batter A light batter is made of iced water, eggs, and soft wheat flour (cake, pastry or all-purpose flour). Sometimes baking soda or baking powder is added to make the batter light. Using sparkling water in place of plain water has a similar effect. Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds, leaving lumps in the mixture that, along with the cold batter temperature, result in a unique fluffy and crisp tempura structure when cooked. The batter is often kept cold by adding ice or placing the bowl inside a larger bowl with ice. Overmixing the batter will activate wheat gluten, which causes the flour mixture to beco ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venison
Venison refers primarily to the meat of deer (or antelope in South Africa). Venison can be used to refer to any part of the animal, so long as it is edible, including the internal organs. Venison, much like beef or pork, is categorized into specific primal cut, cuts, including roasting, roast, sirloin steak, sirloin, and ribs (food), ribs. Etymology The word derives from the Latin , meaning . This term entered the English language through Norman French in the 11th century, following the Norman Conquest of England and the establishment of Royal Forests. Definition ''Venison'' originally described any meat obtained through the process of hunting a wild game animal. It was applied to any animal from the family (biology), families Cervidae (true deer), Leporidae (rabbits and hares), Suidae (wild boar) and certain species of the genus ''Capra (genus), Capra'' (goats and ibex). In Southern Africa, the word ''venison'' refers to the meat of antelope, a Bovidae taxon, as there are n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sous-chef
A sous-chef is a chef who is second in command of a kitchen, ranking directly below the head chef in the Kitchen Brigade system developed by Auguste Escoffier. In large kitchens, sous-chefs are typically left in charge of managing members of the kitchen on behalf of the head chef, who may often be preoccupied with other tasks such as purchasing, staffing or developing dishes. Duties and functions The sous-chef has many responsibilities, because the executive chef has a more overarching role. Sous-chefs must plan and direct how the food is presented on the plate, keep their kitchen staff in order, train new chefs, create the work schedule, and make sure all the food that goes to customers is of the best quality to maintain high standards. Sous-chefs are in charge of making sure all kitchen equipment is in working order. They must thoroughly understand how to use and troubleshoot all appliances and cooking instruments in the event of a malfunctioning cooking device. Sous-che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crêpe
A crêpe or crepe ( or , , ) is a dish made from unleavened batter or dough that is cooked on a frying pan or a griddle. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, fruit, vegetables, meats, and a variety of spreads. Crêpes can also be flambéed, such as in crêpes Suzette. Etymology The French term "" derives from , the feminine version of the Latin word , which means "curled, wrinkled, having curly hair." Traditions In France, crêpes are traditionally served on the Christian holiday Candlemas (), on February 2. On that day in 472, Pope Gelasius I offered crepes as sacramental bread to French pilgrims that were visiting Rome for the Chandeleur. The sacramental bread was replaced by crêpes in France, and the day became known as "Le Jour des Crêpes" ("The Day of the Crêpes"). The day is also celebrated by many as the day that marks the transiti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coulibiac
A coulibiac ( ) is a type of pirog usually filled with salmon or sturgeon, rice or buckwheat, hard-boiled eggs, mushrooms, onions, and dill. The pie is baked in a pastry shell, usually of brioche or puff pastry. In the early part of the 20th century, French chef Auguste Escoffier brought it to France and included recipes for it in his book ''The Complete Guide to the Art of Modern Cookery''. A classic grand coulibiac features several fillings, often a mixture of some white fish and rice for the top and bottom layers with fillets of sturgeon or salmon between. Generally the fillings are divided into thin pancakes to prevent mixing. The most unusual ingredient commonly included in the grand version of the dish is vesiga, the spinal marrow of the sturgeon. Coulibiac is also made with simpler vegetarian fillings like cabbage or potatoes The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Pota ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confit
Confit (, ) (from the French language, French word ''wikt:confire#French, confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of food preservation, preservation. Confit, as a cooking term, describes the process of cooking food in fat, whether it be grease or oil, at a lower temperature compared to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. For meat, this method requires the meat to be salted as part of the preservation process. After salting and cooking in fat, confit can last for several months or years when sealed and stored in a cool, dark place. Confit is a specialty of southwestern France. Et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cryogenic Grinding
Cryogenic grinding, also known as freezer milling, freezer grinding, and cryomilling, is the act of cooling or chilling a material and then reducing it into a small particle size. For example, thermoplastics are difficult to grind to small particle sizes at ambient temperatures because they soften, adhere in lumpy masses and clog screens. When chilled by dry ice, liquid carbon dioxide or liquid nitrogen, the thermoplastics can be finely ground to powders suitable for electrostatic spraying and other powder processes. Cryogenic grinding of plant and animal tissue is a technique used by microbiologists. Samples that require extraction of nucleic acids must be kept at −80 °C or lower during the entire extraction process. For samples that are soft or flexible at room temperature, cryogenic grinding may be the only viable technique for processing samples. A number of recent studies report on the processing and behavior of nanostructured materials via cryomilling. Freezer milling Fre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Combi Steamer
Combi steamers (also called combi-steamers, hot-air steamers, combination steam-convection ovens, or simply combi ovens) are combination ovens that expand upon standard convection ovens in that they can also generate conventional moist steam or superheated steam and are capable of shifting between cooking modes automatically during the cooking process.Schudel, Walter (2005). ''Betrieb''. Lehrbuch der Küche. p. 43. They can be used to simultaneously steam vegetables or potatoes quickly and gently, while also roasting or braising meat and fish, or baking bread. The appliance is fit for many culinary applications, including baking, roasting, grilling, steaming, braising, Blanching (cooking), blanching and Poaching (cooking), poaching. These devices are cooking appliances typically used in professional catering or food service operations. They help gastronomy-industry professionals bridge the gap between economy and menu diversity while also maintaining the desired food quality.Pasch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Low Temperature Cooking
Low-temperature cooking is a cooking technique that uses temperatures in the range of about for a prolonged time to cook food. Low-temperature cooking methods include sous vide cooking, slow cooking using a slow cooker, cooking in a normal oven which has a minimal setting of about , and using a combi steamer providing exact temperature control. The traditional cooking pit also cooks food at low temperature. Cooking food by a low-temperature method does not necessarily imply that the ''internal'' temperature of the food is lower than by traditional cooking. In the American South, this style of cooking is sometimes referred to as "low and slow". History Low-temperature cooking has been used for a long time; evidence of its use can be found in indigenous cultures. Samoans and Tongans slow-cook meat in large pits for celebrations and ceremonies. However, the technique was not scientifically examined until the 18th century, when Benjamin Thompson "described how he had left a joint of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
