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Frikandel
A (; plural ) is a traditional snack originating from the Netherlands, a sort of minced-meat sausage, of which the modern version was developed after World War II. The history of this snack in the Spanish Netherlands goes back to the 17th century. History Unlike the modern frika(n)del, the historical frikandel (frickedil) is made from minced veal and generally spiced with mace, nutmeg, salt, pepper and optionally orange peel. A version without egg and breadcrumbs was cooked in a veal net. The shape of the frikadel could have been phallic on purpose. The writer P.C. Hooft called 'fricadellen' a recipe for old spinsters. Also, a special version of the frikadel was served to pregnant women, according to 18th-century cookery books. It was a veal meatball containing an egg yolk, hidden and sewn into a small leaf of lettuce. There is some confusion around whether frikandel should be written with or without an "n", but in essence, the frikandel and the frikadel are two diff ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Horse Meat
Horse meat forms a significant part of the culinary traditions of many countries, particularly in Europe and Asia. The eight countries that consume the most horse meat consume about 4.3million horses a year. For the majority of humanity's early existence, wild horses were hunted as a source of protein. History Archaic humans hunted wild horses for hundreds of thousands of years following their first arrival in Eurasia. Examples of sites demonstrating horse butchery by archaic humans include: the Boxgrove Palaeolithic site, Boxgrove site in southern England dating to around 500,000 years ago, where horse bones with cut marks (with a horse scapula possibly exhibiting a spear wound) are associated with Acheulean stone tools made by ''Homo heidelbergensis,'' the Schöningen site in Germany (also thought to have been created by ''Homo heidelbergensis'') dating to around 300,000 years ago, where butchered horses are associated with wooden spears (the Schöningen spears, amongst the old ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry Ketchup
Curry ketchup is a spiced variant of ketchup and a common sauce in Belgium, Germany, Denmark and the Netherlands. It is typically served on prepared meats such as , or on French fries. In Germany, it is the basis of the dish currywurst, one of the most popular in the country. Typically with currywurst, additional curry powder is sprinkled on top of the curry ketchup. Major brands producing curry ketchup include Zeisner, Heinz, Hela HeLa () is an immortalized cell line used in scientific research. It is the oldest human cell line and one of the most commonly used. HeLa cells are durable and prolific, allowing for extensive applications in scientific study. The line is ..., Oliehoorn, and Knorr. References Curry Ketchup {{condiment-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croquette
A croquette (; ) is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour, or wheat bread. The binder may be mixed with or stuffed with a filling. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices. Originally, they were filled with the leftovers from roasted chicken or broth soup made for the family; instead of throwing away the leftovers, they reused them by making croquettes. Sweet croquettes may use a pastry cream binder and be filled with fruit. Croquettes may also be formed in other shapes, such as disks, ovals, or balls. Etymology The word ''croquette'' is French, derived from ''croquer'', meaning 'to crunch'. In the 18th century, in E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bitterballen
Bitterballen (plural of ''bitterbal'') are a Dutch meat-based snack, made by making a very thick stew thickened with roux and beef stock and loaded with meat, refrigerating the stew until it firms, and then rolling the thick mixture into balls which then get breaded and fried. Seasonings in the base stew usually include onions, salt and pepper, parsley and nutmeg. Most recipes include nutmeg and there are also variations using curry powder or that add in finely chopped vegetables such as carrot. The ''bitterbal'' derives its name from the type of beverage that it is traditionally served with: herb-flavoured alcoholic drinks called ''bitters'' in Dutch. ''Bitterballen'' are popularly served as part of a ''bittergarnituur'', a selection of savoury snacks to go with drinks, at pubs or at receptions in the Netherlands. ''Bitterballen'' are very similar to the more common croquette (''kroketten'' in Dutch) in ingredients and preparation/cooking methods, as well as flavour, though th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of Agriculture#History, agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be Leavening agent, leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced Baker's yeast, yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. Bread may also be Unleavened bread, unleavened. In many countries, mass-produced bread often contains Food additive, additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. Etymology The Old English language, Old English word for bread was ( in Gothic langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mayonnaise
Mayonnaise (), colloquially referred to as "mayo" (), is a thick, creamy sauce with a rich and tangy taste that is commonly used on sandwiches, hamburgers, Salad#Bound salads, bound salads, and French fries. It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and rouille. Mayonnaise is an emulsion of Edible oil, oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. The color varies from near-white to pale yellow, and its texture from a light cream to a thick gel. Commercial eggless versions are made for those who avoid chicken eggs because of egg allergies, to limit cholesterol, dietary cholesterol, or because they are vegetarian or Veganism, vegan. History ''Mayonnaise'' is a French cuisine appellation that seems to have appeared for the first time in 1806. The hypotheses invoked over time as to the origin(s) of mayonnaise have been numerous and c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flavour Enhancer
A flavoring (or flavouring), also known as flavor (or flavour) or flavorant, is a food additive that is used to improve the taste or smell of food. It changes the perceptual impression of food as determined primarily by the chemoreceptors of the gustatory and olfactory systems. Along with additives, other components like sugars determine the taste of food. A flavoring is defined as a substance that gives another substance taste, altering the characteristics of the solute, causing it to become sweet, sour, tangy, etc. Although the term, in common language, denotes the combined chemical sensations of taste and smell, the same term is used in the fragrance and flavors industry to refer to edible chemicals and extracts that alter the flavor of food and food products through the sense of smell. Owing to the high cost, or unavailability of natural flavor extracts, most commercial flavorings are "nature-identical", which means that they are the chemical equivalent of natural fla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Crumbs
Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlets like tonkatsu and schnitzel), topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to soups, meatloaves, and similar foods. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Breadcrumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh breadcrumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The ''crumb'' of ''breadcrumb'' also refers to th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halal
''Halal'' (; ) is an Arabic word that translates to in English. Although the term ''halal'' is often associated with Islamic dietary laws, particularly meat that is slaughtered according to Islamic guidelines, it also governs ethical practices in business, finance (such as the prohibition of interest or ''riba''), and daily living. It encompasses broader ethical considerations, including fairness, social justice, and the treatment of animals. The concept of ''halal'' is central to Islamic practices and is derived from the Quran and the Sunnah (the teachings and practices of the Prophet Muhammad). In the Quran, the term ''halal'' is contrasted with the term ''haram'' (). The guidelines for what is considered ''halal'' or ''haram'' are laid out in Islamic jurisprudence (''fiqh''), and scholars interpret these guidelines to ensure compliance with Islamic principles. This binary opposition was elaborated into a more complex classification known as "Ahkam, the five decisions": Fard, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mechanically Separated Meat
Mechanically separated meat (MSM), mechanically recovered/reclaimed meat (MRM), or mechanically deboned meat (MDM) is a paste-like meat product produced by forcing pureed or ground beef, pork, mutton, turkey or chicken under high pressure through a sieve or similar device to separate the bone from the edible meat tissue. When poultry is used, it is sometimes called white slime as an analog to meat-additive pink slime and to meat extracted by advanced meat recovery systems, both of which are different processes. The process entails pureeing or grinding the carcass left after the manual removal of meat from the bones and then forcing the slurry through a sieve under pressure. The resulting product is a blend primarily consisting of tissues not generally considered meat, along with a much smaller amount of actual meat (muscle tissue). In some countries such as the United States, these non-meat materials are processed separately for human and non-human uses and consumption. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
