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Taillé Aux Greubons
''Taillé aux greubons'' is a salted bakery specialty from Vaud, in Switzerland. "''Greubon''" is a Swiss term for the Pork rind, crackling produced as residue from rendering lard. The ''taillés'' are made of puff pastry with the ''greubons'' embedded in them. References Swiss cuisine Culinary Heritage of Switzerland Ark of Taste foods {{Switzerland-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vaud
Vaud ( ; , ), more formally Canton of Vaud, is one of the Cantons of Switzerland, 26 cantons forming the Switzerland, Swiss Confederation. It is composed of Subdivisions of the canton of Vaud, ten districts; its capital city is Lausanne. Its coat of arms bears the motto "Liberté et patrie" on a white-green bicolour. Vaud is the third-largest Swiss canton by population and fourth by size. It is located in Romandy, the partially French-speaking western part of the country, and borders the canton of canton of Neuchâtel, Neuchâtel to the north, the cantons of Canton of Fribourg, Fribourg and Canton of Bern, Bern to the east, the canton of Valais to the south, the canton of canton of Geneva, Geneva to the south-west, and France to the west. The geography of the canton includes all three natural regions of Switzerland: the Jura Mountains, the Swiss Plateau, and the Swiss Alps, (Swiss) Alps. It also includes some of the largest lakes of the country: Lake Geneva and Lake Neuchâtel. It ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Switzerland
Switzerland, officially the Swiss Confederation, is a landlocked country located in west-central Europe. It is bordered by Italy to the south, France to the west, Germany to the north, and Austria and Liechtenstein to the east. Switzerland is geographically divided among the Swiss Plateau, the Swiss Alps, Alps and the Jura Mountains, Jura; the Alps occupy the greater part of the territory, whereas most of the country's Demographics of Switzerland, 9 million people are concentrated on the plateau, which hosts List of cities in Switzerland, its largest cities and economic centres, including Zurich, Geneva, and Lausanne. Switzerland is a federal republic composed of Cantons of Switzerland, 26 cantons, with federal authorities based in Bern. It has four main linguistic and cultural regions: German, French, Italian and Romansh language, Romansh. Although most Swiss are German-speaking, national identity is fairly cohesive, being rooted in a common historical background, shared ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork Rind
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways. It can be rendered, fried in fat, baked, or roasted to produce a kind of pork cracklings (US), crackling (UK), or scratchings (UK); these are served in small pieces as a snack or side dish and can also be used as an appetizer. The frying renders much of the fat, making it much smaller. Snack Often a byproduct of the rendering of lard, it is also a way of making even the tough skin of a pig edible. In many ancient cultures, animal fats were the only way of obtaining oil for cooking and they were common in many people's diets until the Industrial Revolution made vegetable oils more common and more affordable. Microwaveable pork rinds are sold in bags that resemble microwaveable popcorn and can be eaten still warm. Pickled pork rinds, though, are often refrigerated and eaten cold. Unlike the crisp and fluffy texture of fried pork rinds, pickled pork rinds have a rich, butt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): ''Relationships between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants''. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puff Pastry
Puff pastry, also known as , is a light, flaky pastry, its base dough () composed of wheat flour and water. Butter or other solid fat () is then layered into the dough. The dough is repeatedly rolled and folded, rested, re-rolled and folded, encasing solid butter between each resulting layer. This produces a laminated dough. During baking, gaps form between the layers left by the fat melting; the pastry is leavened by steam from the water content of the fat as it expands, puffing the separate layers. The pastry layers crisp as the heated fat is in contact with its surfaces. History While modern puff pastry was developed in France in the 17th century, related laminated and air-leavened pastry has a long history. In Spain, likely built upon Arab or Moorish culinary traditions, the first known recipe for pastry using butter or lard following the Arab technique of making each layer separately, appears in the Spanish recipe book ('book on the art of cooking') by Domingo Hernández d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swiss Cuisine
Swiss cuisine (, , , ) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries. The diversity and comprehensiveness of Swiss gastronomy reflects the Languages of Switzerland, linguistic, Culture of Switzerland, cultural and Geography of Switzerland, geographical diversity. The climate of Switzerland allows for a large variety of terroirs, and therefore a wide range of indigenous food from refined products like bread and wine. Typical ingredients include Dairy product, dairy(especially cheese and milk), Potato, potatoes, Grain, grains and Root vegetable, root vegetables, which feature prominently in traditional Alpine cuisine, Alpine recipes and cuisines. Switzerland is historically an Agriculture in Switzerland, agricultural country, with many regions being isolated from each other by the Alps. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Heritage Of Switzerland
The Culinary Heritage of Switzerland (, , , ) is a multilingual online encyclopedia of traditional Swiss cuisine and produce In American English, produce generally refers to wikt:fresh, fresh List of culinary fruits, fruits and Vegetable, vegetables intended to be Eating, eaten by humans, although other food products such as Dairy product, dairy products or Nut (foo .... History The project was initiated after Swiss MP Josef Zisyadis's parliamentary motion in 2000. After obtaining CHF 2 million of funding by the Swiss federal government, the Swiss cantons and private sponsors, the private association "Culinary Heritage of Switzerland" was founded in 2003. The association hired a team of researchers, including ethnologists and historians, to write the articles and carry out field research by interviewing Swiss bakers, butchers, cultural historians, archivists and farmer's wives. It made the encyclopedia, with an initial scope of some 400 articles, available to the public ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
