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Italian Meringue
Meringue ( , ) is a type of dessert or candy, of French origin, traditionally made from whipped egg whites and sugar, and occasionally an acidic ingredient such as lemon, vinegar, or cream of tartar. A binding agent such as salt, flour or gelatin may also be added to the eggs. The key to the formation of a good meringue is the formation of stiff peaks by denaturing the protein ovalbumin (a protein in the egg whites) via mechanical shear. They are light, airy, and sweet confections. Homemade meringues are often chewy and soft with a crisp exterior, while many commercial meringues are crisp throughout. A uniform crisp texture may be achieved at home by baking at a low temperature () for an extended period of up to two hours. History The ''Oxford English Dictionary'' states that the French word is of unknown origin. The name ''meringue'' for this confection first appeared in print in François Massialot's cookbook of 1692. The word ''meringue'' first appeared in English in 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ovalbumin
Ovalbumin (abbreviated OVA) is the main protein found in egg white, making up approximately 55% of the total protein. Ovalbumin displays sequence and three-dimensional homology to the serpin superfamily, but unlike most serpins it is not a serine protease inhibitor. The function of ovalbumin is unknown, although it is presumed to be a storage protein. Research Ovalbumin is an important protein in several different areas of research, including: * general studies of protein structure and properties (because it is available in large quantities). * studies of serpin structure and function (the fact that ovalbumin does not inhibit proteases means that by comparing its structure with that of inhibitory serpins, the structural characteristics required for inhibition can be determined). * proteomics (chicken egg ovalbumin is commonly used as a molecular weight marker for calibrating electrophoresis gels). * immunology (commonly used to stimulate an allergic reaction in test subjects; e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Sugar
White sugar, also called table sugar, granulated sugar, or regular sugar, is a commonly used type of sugar, made either of beet sugar or cane sugar, which has undergone a refining process. It is nearly pure sucrose. Description The refining process completely removes the molasses from cane juice or beet juice to give the disaccharide white sugar, sucrose. It has a purity higher than 99.7%. Its molecular formula is . White sugars produced from sugar cane and sugar beet are chemically indistinguishable: it is possible, however, to identify its origin through a carbon-13 analysis. White sugar (and some brown sugar) produced from sugar cane may be refined using bone char by a few sugar cane refiners. Beet sugar has never been processed with bone char and is vegan. In modern times, activated carbon and ion-exchange resin may be used – see . From a chemical and nutritional point of view, white sugar does not contain—in comparison to brown sugar—some minerals (such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemon Meringue Pie
Lemon meringue pie is a dessert pie consisting of a shortened pastry base filled with lemon curd and topped with meringue. History Fruit desserts covered with baked meringue were found beginning in the 18th century in France. Menon's ''pommes meringuées'' are a sort of thick apple sauce or apple butter covered with baked meringue in his 1739 cookbook. A custard flavored with "citron" ('lemon') and covered with baked meringue, ''crême meringuée'', was published by 1769 in English, apparently a translation of an earlier edition of Menon (1755?). Similar recipes cooked in a crust appear in 19th century America: apple pie covered with meringue, called 'apple a la turque' (1832) and 'apples meringuées' (1846). A generic 'meringue pie' based on any pie was documented in 1860. The name 'Lemon Meringue Pie' appears in 1869, but lemon custard pies with meringue topping were often simply called lemon cream pie. In literature one of the first references to this dessert can be fou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Floating Island (dessert)
A floating island or ''île flottante'' () is a dessert consisting of soft meringue floating on crème anglaise (a vanilla custard). The meringue used is baked in a bain-marie. It may be served at room temperature or chilled. Terminology ''Œufs à la neige'' ("eggs in snow", ) is a similar dessert where the meringue is in egg-sized pieces and poached, rather than in one large baked piece. History The earliest known English-language reference to a floating island is in '' The Art of Cookery Made Plain and Easy'' (1747) by the English cookery writer Hannah Glasse. Her recipe, entitled The Flooting Island , is made with sweetened thick cream, sack and lemon peel whipped into a froth, then layered with thin slices of bread alternating with jelly, piled high with the stiffened froth. Fruits and sweetmeats are arranged in a ring around the edge of the dish that is presented as a centerpiece for the table with candles all around it. A 1771 letter from the American founding father Ben ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antonin Carême
Antonin may refer to: People * Antonin (name) Places ;Poland * Antonin, Jarocin County, Greater Poland Voivodeship * Antonin, Kalisz County, Greater Poland Voivodeship * Antonin, Oborniki County, Greater Poland Voivodeship * Antonin, Ostrów Wielkopolski County, Greater Poland Voivodeship * Antonin, Poznań County, Greater Poland Voivodeship * Antonin, Środa Wielkopolska County, Greater Poland Voivodeship * Antonin, Sieradz County, Łódź Voivodeship * Antonin, Zduńska Wola County, Łódź Voivodeship * Antonin, Lublin Voivodeship * Antonin, Masovian Voivodeship * Antonin, Podlaskie Voivodeship * Antonin, Pomeranian Voivodeship * Antonin, part of Nowe Miasto, Poznań, Greater Poland Voivodeship See also *Antolin (name) *Antonina (other) *Antonini (other) *Antonino (other) *Antoniny (other) *Antoninus (other) *Antoniu Antoniu is a given name and a surname. Notable people with this name include the following: Given name * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry Bag
A pastry bag (or piping bag in the Commonwealth of Nations, Commonwealth) is an often Cone (geometry), cone- or triangular-shaped bag made from cloth, paper bag, paper, plastic bag, plastic, or the intestinal lining of a lamb, that is squeezed by hand to ''pipe'' semi-solid foods by pressing them through a narrow opening at one end often fitted with a shaped nozzle, for many purposes including in particular cake decorating, cake decoration and icing (food), icing. It is filled through a wider opening at the opposite end, rolled or twisted closed, and then squeezed to Food extrusion, extrude its contents. Many differently shaped nozzles are used to produce cross-sections such as star, leaf, and flower-petal shapes; a simple circular nozzle makes round shapes and is also used for filling pastries such as profiteroles. In addition to icing, pastry bags are commonly used to shape meringue and whipped cream, and to fill doughnuts with Jelly (fruit preserves), jelly or custard. They ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loire
The Loire ( , , ; ; ; ; ) is the longest river in France and the 171st longest in the world. With a length of , it drains , more than a fifth of France's land, while its average discharge is only half that of the Rhône. It rises in the southeastern quarter of the French Massif Central in the Cévennes range (in the departments of France, department of Ardèche) at near Mont Gerbier de Jonc; it flows north through Nevers to Orléans, then west through Tours and Nantes until it reaches the Bay of Biscay (Atlantic Ocean) at St Nazaire, Saint-Nazaire. Its main tributaries include the rivers Nièvre (Loire), Nièvre, Maine (river), Maine and the Erdre on its right bank, and the rivers Allier (river), Allier, Cher (river), Cher, Indre (river), Indre, Vienne (river), Vienne, and the Sèvre Nantaise on the left bank. The Loire gives its name to six departments: Loire (department), Loire, Haute-Loire, Loire-Atlantique, Indre-et-Loire, Maine-et-Loire, and Saône-et-Loire. The lower ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knole
Knole () is a British English country house, country house and former Archbishop, archbishop's palace owned by the National Trust. It is situated within Knole Park, a park located immediately to the south-east of Sevenoaks in west Kent. The house ranks in the top five of England's largest houses, under any measure used, occupying a total of . The current house dates back to the mid-15th century, with major additions in the 16th and, particularly, the early 17th centuries. Its Listed building, Grade I listing reflects its mix of late-medieval to Stuart structures and particularly its central façade and state rooms. In 2019, an extensive conservation project, "Inspired by Knole", was completed to restore and develop the structures of the buildings and thus help to conserve its important collections. The surrounding Deer park (England), deer park has also survived with varying degrees of management in the 400 years since 1600. History Location Knole is located at the sou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gloucestershire
Gloucestershire ( , ; abbreviated Glos.) is a Ceremonial counties of England, ceremonial county in South West England. It is bordered by Herefordshire to the north-west, Worcestershire to the north, Warwickshire to the north-east, Oxfordshire to the east, Wiltshire to the south, Bristol and Somerset to the south-west, and the Wales, Welsh county of Monmouthshire to the west. The city of Gloucester is the largest settlement and the county town. The county is predominantly rural, with an area of and a population of 916,212. After Gloucester (118,555) the largest distinct settlements are Cheltenham (115,940), Stroud (26,080), and Yate (28,350). In the south of the county, the areas around Filton and Kingswood, South Gloucestershire, Kingswood are densely populated and part of Bristol Built-up Area, Bristol built-up area. For Local government in England, local government purposes Gloucestershire comprises a non-metropolitan county, with six districts, and the Unitary authorities ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Elinor Fettiplace
Elinor Fettiplace (born Elinor Poole, later Elinor Rogers; 1570 – in or after 1647) was an English cookery book writer. Probably born in Pauntley, Gloucestershire into an upper-class land-owning farming family, she married into the well-connected Fettiplace, Fettiplace family and moved to a manor house in the Vale of White Horse (then in Berkshire, now in Oxfordshire). In common with many ladies of the Elizabethan era, Fettiplace wrote a manuscript book. It is now known under the title ''Elinor Fettiplace's Receipt Book'', with details of recipes for dishes and meals, medical remedies and tips for running the household. She dated the work 1604, but it is possible that she began writing it several years earlier, when she was still living with her mother. The book was passed down through her family, initially to her niece, until it was handed to the husband of the twentieth-century writer Hilary Spurling. Spurling conducted research on Fettiplace's identity and the contents of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
