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Sugar Pie
Sugar pie is a dessert in northern French and Belgian cuisine, where it is called . It is also popular in Canada. Various type of ''tarte au sucre'' are made. Some are a leavened dough topped with beet sugar or brown sugar, others have a crust containing a homogeneous sugar mixture which is similar to caramel after baking. The French Canadian version of the dessert sometimes uses maple syrup. Canada In Canada the sugar pie is considered a classic dish of Québécois cuisine. In 2019 the sugar pie was featured on a Canadian postage stamp A postage stamp is a small piece of paper issued by a post office, postal administration, or other authorized vendors to customers who pay postage (the cost involved in moving, insuring, or registering mail). Then the stamp is affixed to the f .... Notes {{DEFAULTSORT:Sugar Pie French cuisine Belgian desserts Cuisine of Quebec Sweet pies French cakes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Maize flour, Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, cereal germ, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. The Centers for Disease Control and Prevention, CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain harmful bacteria such as ''E. coli'' and needs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food), spread, melted as a condiment, and used as a Cooking fat, fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including Sheep milk, sheep, Goat milk, goats, Buffalo milk, buffalo, and Yak milk, yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Dairy salt, Salt has been added to butter since antiquity to help Food preservation, preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste and food coloring added for color. Kit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae d ..., fructose, and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose), and maltose (two molecules of glucose). White sugar is almost pure sucrose. In the body, compound sugars are hydrolysed into simple sugars. Longer chains of monosaccharides (>2) are not regarded as sugars and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants, the most abundant source of energy in human foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine is the cooking traditions and practices of France. In the 14th century, Guillaume Tirel, a Court (royal), court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th and 18th centuries, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. French cheese, Cheese and French wine, wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine of the French countryside starting in the 20th century. Many dishes that were once regional have proliferated in variations across the country. Knowledg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgian Cuisine
Belgian cuisine is widely varied among regions, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is characterised by the combination of French cuisine with the more hearty Flemish fare. Outside the country, Belgium is best known for its chocolate, waffles, fries and beer. Though Belgium has many distinctive national dishes, many internationally popular foods like hamburgers and '' spaghetti bolognese'' are also popular in Belgium, and most of what Belgians eat is also eaten in neighbouring countries. "Belgian cuisine" therefore usually refers to dishes of Belgian origin, or those considered typically Belgian. Belgian cuisine traditionally prizes regional and seasonal ingredients. Ingredients typical in Belgian dishes include potatoes, leeks, grey shrimp, white asparagus, Belgian endive, horse meat and local beer, in addition to common European staples including meat, cheese and butter. Belgians typically eat four meals a day, with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beet Sugar
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet. Sugar mills – typically located in tropical regions near where sugarcane is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose. Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar. The sugar-refining process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour. The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet. Sugar is of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Sugar
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by the addition of molasses to refined white sugar. Brown sugar is 98% carbohydrates as mainly sucrose, contains no micronutrients in significant amounts, and is not healthier than white sugar. Characteristics The ''Codex Alimentarius'' requires brown sugar to contain at least 88% sucrose plus Inverted sugar syrup, invert sugar. Commercial brown sugar contains from 3.5% molasses (''light brown sugar'') to 6.5% molasses (''dark brown sugar'') based on its total volume. Based on total weight, ''regular commercial brown sugar'' contains up to 10% molasses. Brown sugars are graded numerically according to how dark they are, with higher numbers correlating with darker sugars. The most common gradings are 6, 8, 10 and 13. The product is naturally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramel
Caramel ( or ) is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, and as a colorant commonly used in drinks. The process of caramelization primarily consists of heating sugars slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of sweets, desserts, toppings, and confections are made with caramel, including tres leches cake, brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams are sometimes flavored with or contain swirls of caramel. Etymology The English word comes from French ', borrowed from Spanish (18th century), itself possibly from Portuguese '. Most likely that comes from Late Latin ' 'sugar cane', a diminutive of 'reed, cane', itself from Greek . Less likely, it com ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Canadian
French Canadians, referred to as Canadiens mainly before the nineteenth century, are an ethnic group descended from French people, French colonists first arriving in Canada (New France), France's colony of Canada in 1608. The vast majority of French Canadians live in the province of Quebec. During the 17th century, French settlers originating mainly from the west and north of France settled Canada. It is from them that the French Canadian ethnicity was born. During the 17th to 18th centuries, French Canadians expanded across North America and colonized various regions, cities, and towns. As a result, people of French Canadian descent can be found across North America. Between 1840 and 1930, many French Canadians emigrated to New England, an event known as the Quebec diaspora, Grande Hémorragie. Etymology French Canadians get their name from the Canada (New France), French colony of Canada, the most developed and densely populated region of New France during the period of Fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maple Syrup
Maple syrup is a sweet syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Maple trees are tapped by drilling holes into their trunks and collecting the sap, which is processed by heating to evaporate much of the water, leaving the concentrated syrup. Maple syrup was first made by the Indigenous peoples of North America, Indigenous peoples of Northeastern North America. The practice was adopted by European settlers, who gradually changed production methods. Technological improvements in the 1970s further refined syrup processing. Almost all of the world's maple syrup is produced in Canada and the United States. Maple syrup is graded based on its colour and taste. Sucrose is the most prevalent sugar in maple syrup. In Canada, syrups must be made exclusively from maple sap to qualify as maple syrup and must also be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Québécois Cuisine
The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians. Québec's cuisine descended from 17th-century French cuisine and began to develop in New France from the labour-intensive nature of colonial life, the seasonality of ingredients and the need to conserve resources. It has been influenced by the province's history of fur trading and hunting, as well as Québec's winters, soil fertility, teachings from First Nations, British cuisine, American cuisine, historical trade relations and some immigrant cuisines. Québec is home to many unique dishes and is most famous for its poutine, ''tourtières'', '' pâté chinois'', pea soup, '' fèves au lard'', ''cretons'' and desserts such as '' grands-pères'', ''pouding chômeur'' and St. Catherine's taffy. Québec's unique dishes are the traditional fare of the holidays, as well as the ''temps des sucres'', ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
