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Fried Onion
Fried onions are slices of onions that are either pan fried (sautéed) or deep fried — and consumed as a popular snack food, garnish, or vegetable accompaniment to various recipes. Sautéed onions Common fried onions are cooked by basic pan frying or sautéing of sliced onions. This produces a fairly soft cooked onion, which may brown some from a Maillard reaction, depending on the length of cooking and the temperature. The Philadelphia cheesesteak is a hot sandwich commonly served with sautéed onions, and they are half of the dish called liver and onions. In the Middle East, mujaddara is a dish made of lentils and rice topped with fried onions. In Indian cuisine, fried onions are one of the key ingredients for the rice dish called biryani. Crisp fried onions If the much higher temperature, immersive, deep frying is used, this prepares the onions in a manner similar to that of French fried potatoes. In Sweden and the rest of Scandinavia, known as ''rostad lök/riste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Onion Ring
Onion rings (also called French-fried onion rings) generally consist of a cross-sectional "ring" of onion dipped in batter and/or bread crumbs and then deep fried; a variant is made with onion paste. While typically served as a side dish, onion rings are often eaten by themselves. Onion strings are a variant where the onion is cut vertically first, resulting in strips rather than circles. History The earliest recipe for onion rings dates back to 1802, when British food writer John Mollard published ''The Art of Cookery Made Easy and Refined''. It called for cutting onions into slices, dipping them into a batter including Parmesan cheese, and deep-frying them in lard. The recipe also suggested serving them with a sauce of melted butter and mustard. Many recipes for deep-fried onion slices or rings are found starting in the early 20th century. There are various processes: * no coating: 1902, 1907; * dipped in milk or egg and coated in flour: 1902, 1908, 1909, 1910, 1916; * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Green Bean Casserole
Green bean casserole is an American baked dish consisting primarily of green beans, cream of mushroom soup, and french fried onions. It was popularized in the USA from a recipe printed on a soup can starting in the 1950s. It is a popular side dish for Thanksgiving dinners in the United States and has been described as ''iconic.'' The recipe was created in 1955 by Dorcas Reilly at the Campbell Soup Company. , Campbell's estimated it was served in 20 million Thanksgiving dinners in the United States each year and that 40% of the company's cream of mushroom soup sales go into a version of the dish. Background Campbell's cream of mushroom soup was created in 1955 and was the first of the company's soups to be marketed as a sauce as well as a soup. It became so widely used as casserole filler in the hotdish recipes popular in Minnesota, where Lutheranism is a popular religion, that it was sometimes referred to as "Lutheran binder". Like other food companies, Campbell's employed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Fried Onion(iran)2
Fried onions are slices of onions that are either pan fried (sautéed) or deep fried — and consumed as a popular snack food, garnish, or vegetable accompaniment to various recipes. Sautéed onions Common fried onions are cooked by basic pan frying or sautéing of sliced onions. This produces a fairly soft cooked onion, which may brown some from a Maillard reaction, depending on the length of cooking and the temperature. The Philadelphia cheesesteak is a hot sandwich commonly served with sautéed onions, and they are half of the dish called liver and onions. In the Middle East, mujaddara is a dish made of lentils and rice topped with fried onions. In Indian cuisine, fried onions are one of the key ingredients for the rice dish called biryani. Crisp fried onions If the much higher temperature, immersive, deep frying is used, this prepares the onions in a manner similar to that of French fried potatoes. In Sweden and the rest of Scandinavia, known as ''rostad lök/riste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Hot Dogs
A hot dog is a grilled, steamed, or boiled sausage served in the slit of a partially sliced bun. The term ''hot dog'' can also refer to the sausage itself. The sausage used is a wiener ( Vienna sausage) or a frankfurter ( Frankfurter Würstchen, also just called frank). The names of these sausages commonly refer to their assembled dish. Hot dog preparation and condiments vary worldwide. Common condiments include mustard, ketchup, relish, onions in tomato sauce, and cheese sauce. Other toppings include sauerkraut, diced onions, jalapeños, chili, grated cheese, coleslaw, bacon and olives. Hot dog variants include the corn dog and pigs in a blanket. The hot dog's cultural traditions include the Nathan's Hot Dog Eating Contest and the Oscar Mayer Wienermobile. These types of sausages were culturally imported from Germany and became popular in the United States. It became a working-class street food in the U.S., sold at stands and carts. The hot dog has become clo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Shallot
The shallot is a cultivar group of the onion. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was synonymized with '' Allium cepa'' (the common onion) in 2010, as the difference was too small to justify a separate species. As part of the onion genus ''Allium'', its close relatives include garlic, scallions, leeks, chives, and the Chinese onion. Etymology and names The names '' scallion'' and ''shallot'' are derived from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or Ascalonian onion, a ''Ascalōnia caepa'' or Ascalonian onion, a namesake of the ancient city of Ascalon. The term ''shallot'' is usually applied to the French red shallot (''Allium cepa'' var. ''aggregatum'', or the ''A. cepa'' Aggregatum Group). It is also used for the Persian shallot or ''musir'' (''A. stipitatum'') from the Zagros Mountains in Iran and Iraq, and the French gray shallot ('' Allium os ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Fried Shallots Bawang Goreng '', 2020
{{disambiguation ...
Fried may refer to: *Fried (surname) *Fried, Frank, Harris, Shriver & Jacobson, a law firm * ''Fried'' (2002 TV series), a British TV series * ''Fried'' (2015 TV series), a TV series aired on BBC Three *Fried's rule Music * ''Fried'' (album), a 1984 album by Julian Cope *Fried (band), a band made up of U.S. soul singer Jonte Short and ex-The Beat and Fine Young Cannibals guitarist David Steele * "Fried" (song), by ¥$, 2024 *"Fried" (song), by E-40 from '' Revenue Retrievin': Graveyard Shift'', 2011 *"Fried (She a Vibe)", song by Future and Metro Boomin from ''We Don't Trust You'', 2024 *"Fried" (song) by King Gizzard and the Lizard Wizard from ''Teenage Gizzard ''Teenage Gizzard'' is a compilation album by King Gizzard & the Lizard Wizard released on 24 December, 2020. It compiles the earliest known recordings by the band from 2010 and 2011. This is also the first official release of their debut EP '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Blooming Onion
A blooming onion, also called onion bloom, onion blossom, onion flower, bloomin' onion, or onion mum, is a dish consisting of one large onion, cut to resemble a flower (after it has expanded while soaking in ice water), battered, and deep-fried, often served with dipping sauce. It is served as an appetizer at some restaurants. History References to an "onion mum" consisting of an onion cut into the shape of a flower date as far back as 1947, though this dish did not fry or cook the onion. The more popular fried version of the dish was likely invented by Jeff Glowski in 1985 at New Orleans restaurant Russell's Marina Grill, where future Outback Steakhouse founder Tim Gannon worked at the time. The dish was popularized in the United States when it appeared as the "Bloomin' Onion", a charter feature of the Outback Steakhouse when that national chain opened in 1988. It is usually served with a restaurant-specific signature dipping sauce. Despite the name's familiarity and frequent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Casual Dining
Restaurants fall into several industry classifications, based upon menu style, preparation methods and pricing, as well as the means by which the food is served to the customer. This article mainly describes the situation in the US, while categorisation differs widely around the world. Origin of categories Historically, ''restaurant'' referred only to places that provided tables where one ate while seated, typically served by a waiter. Following the rise of fast food and take-out restaurants, a retronym for the older "standard" restaurant was created, sit-down restaurant. Most commonly, "sit-down restaurant" refers to a casual-dining restaurant with table service, rather than a fast food restaurant or a diner, where one orders food at a counter. Sit-down restaurants are often further categorized, in North America, as "family-style" or "formal". In British English, the term ''restaurant'' almost always means an eating establishment with table service, so the "sit down" qualific ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Batter (cooking)
Batter is a flour mixture with liquid and other ingredients such as sugar, salt, egg, milk and leavening agent, leavening used for cooking. Batters are a pourable consistency that cannot be kneaded. Batter is most often used for cake, pancakes and as a coating for fried foods. It is also used for a variety of batter breads. The word ''batter'' comes from the French word ''battre'', which means ''to beat'', as many batters require vigorous beating or whisking in their preparation. Methods Many batters are made by combining dry flours, flour with liquids such as water, milk, or egg as food, eggs. Batters can also be made by soaking grains in water and grinding them wet. Often a leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be naturally Fermentation (food), fermented for this purpose as well as to add flavour. Carbonated water or another carbonated liquid such as beer may instead be used to aerate the batter i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Southern Cooking
The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including cuisine of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American cuisine and Floribbean, Spanish, French, British, Ulster-Scots and German cuisine. In recent history, elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine. Many elements of Southern cooking—tomatoes, squash, corn (and its derivatives, such as hominy and grits), and deep-pit barbecuing—are borrowings from Indigenous peoples of the region (e.g., Cherokee, Caddo, Choctaw, and Seminole). From the Old World, European colonists introduced sugar, flour, milk, eggs, and livestock, along with a number of vegetables; meanwhile, enslaved West Africans trafficked to the North American colonies through the Atlantic slave trade introduced black-eyed peas, okra, eggplant, sesame, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Deep Frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly Cooking oil, oil, as opposed to the shallow frying used in conventional frying done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as a hot-fat cooking method. Typically, deep frying foods cook quickly since oil has a high rate of heat conduction and all sides of the food are cooked simultaneously. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia. Early records and cookbooks suggest that the practice began in certain European countries before other countries adopted the practice. Deep frying is popular worldwide, with deep-fried foods accounting for a large por ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Kushari
Koshary, kushari or koshari ( ) is Egypt's national dish and a widely popular street food. It is a traditional Egyptian staple, mixing pasta, Egyptian fried rice, vermicelli and brown lentils, and topped with chickpeas, a garlicky tomato sauce, garlic vinegar, and crispy fried onions. Sprinklings of garlic vinegar and hot sauce are optional. History In the Egyptian Books of Genesis, the Ancient Egyptian term "Koshir" meant "Food of the rites of the Gods", the Koshir was a breakfast dish that consisted of lentils, wheat, chickpeas, garlic and onions cooked together in clay pots. It has been claimed that the original account of the book goes back to Manetho. However, in the collected works of Manetho, no mention of Koshir could be found. The word is not related to the Jewish dietary laws known as Kosher . A priest from Heliopolis described it as a food to eat after fasting on the 11th day of Pachons, a month in the ancient Egyptian calendar. Koshary is known as "''The food of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
