|
Anchovy (food)
Anchovies are small, common Saltwater fish, saltwater forage fish in the family Engraulidae that are used as human food and fish bait. There are 144 species in 17 genera found in the Atlantic, Indian Ocean, Indian, and Pacific Oceans. Anchovies are usually classified as oily fish. They are small, green fish with blue reflections due to a silver Anatomical terms of location#Elongated organisms, longitudinal stripe that runs from the base of the caudal fin. They range from to in adult length, and the body shape is variable, with more slender fish in northern populations. A traditional method of Fish processing, processing and Fish preservation, preserving anchovies is to gut and salting (food), salt them in brine, allow them to Curing (food preservation), cure, and then pack them in oil or salt. This results in the characteristic strong flavor associated with anchovies, and their flesh turns deep grey. Anchovies Pickling, pickled in vinegar, as with Spanish ''boquerones en vina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of food preservation, preserving or extending the shelf life of food by either Anaerobic organism, anaerobic fermentation (food), fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs. Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, and high in salt, preventing Enzyme, enzymes from working and micro-organisms from multiplying. Pickling can preserve Decomposition, perishable foods for months, or in some cases years. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Fish
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation, adds lactic acid bacteria to the fish to be fermented. This produces active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and peptide bacteriocins. It can also produce the antimicrobial nisin, a particularly effective preservative. Fermented fish preparations can be notable for their putrid smell. These days there are many other techniques of preserving fish, but fish is still fermented because some people enjoy the taste. An archa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roman Times
In modern historiography, ancient Rome is the Roman civilisation from the founding of the Italian city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC), the Roman Republic (50927 BC), and the Roman Empire (27 BC476 AD) until the fall of the western empire. Ancient Rome began as an Italic settlement, traditionally dated to 753 BC, beside the River Tiber in the Italian peninsula. The settlement grew into the city and polity of Rome, and came to control its neighbours through a combination of treaties and military strength. It eventually controlled the Italian Peninsula, assimilating the Greek culture of southern Italy (Magna Graecia) and the Etruscan culture, and then became the dominant power in the Mediterranean region and parts of Europe. At its height it controlled the North African coast, Egypt, Southern Europe, and most of Western Europe, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza Topping
Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven. The term ''pizza'' was first recorded in 997AD, in a Latin manuscript from the Southern Italy, southern Italian town of Gaeta, in Lazio, on the border with Campania. Raffaele Esposito is often credited for creating the modern pizza in Naples.Arthur Schwartz, ''Naples at Table: Cooking in Campania'' (1998), p. 68. .John Dickie, ''Delizia!: The Epic History of the Italians and Their Food'' (2008), p. 186.Father Giuseppe Orsini, Joseph E. Orsini, ''Italian Baking Secrets'' (2007), p. 99. In 2009, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed (TSG) dish. In 2017, the art of making Neapolitan pizza was included on UNESCO's list of intangible cultura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Café De Paris Butter
A coffeehouse, coffee shop, or café (), is an establishment that serves various types of coffee, espresso, latte, americano and cappuccino, among other hot beverages. Many coffeehouses in West Asia offer ''shisha'' (actually called ''nargile'' in Levantine Arabic, Greek, and Turkish), flavored tobacco smoked through a hookah. An espresso bar is a type of coffeehouse that specializes in serving espresso and espresso-based drinks. Some coffeehouses may serve iced coffee among other cold beverages, such as iced tea, as well as other non-caffeinated beverages. A coffeehouse may also serve food, such as light snacks, sandwiches, muffins, cakes, breads, pastries or donuts. Many doughnut shops in Canada and the U.S. serve coffee as an accompaniment to doughnuts, so these can be also classified as coffee shops, although doughnut shop tends to be more casual and serve lower-end fare which also facilitates take-out and drive-through which is popular in those countries, compared to a co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Sauce
Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content. Fish sauce is used as a seasoning during or after cooking, and as a base in dipping sauces. Soy sauce is regarded by some in the West as a vegetarian alternative to fish sauce though they are very different in flavor. History Asia Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago. During the Zhou dynasty of ancient China, fish fermented with soybeans and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Remoulade
Rémoulade (; ) is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped Pickled cucumber, pickles or piccalilli. It can also contain horseradish, paprika, Anchovies as food, anchovies, capers and a host of other items. It is often used as a condiment or dipping sauce, primarily for sole (fish), sole, European plaice, plaice, and seafood cakes (such as Crab meat, crab or Salmon as food, salmon cakes) but also served with meats. Use Rémoulade is originally from France, but can now be found throughout Europe and in the United States, specifically in Louisiana Creole cuisine. It is often used with French fries, on top of roast beef items, and as a hot dog condiment, although there are many other applications around the world. France The sauce is made from mayonnaise with vinegar, mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet). It is commonly serv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Worcestershire Sauce
Worcestershire sauce or Worcester sauce (UK: ) is a fermented liquid condiment invented by pharmacists John Wheeley Lea and William Henry Perrins in the city of Worcester in Worcestershire, England, during the first half of the 19th century. The inventors went on to form the company Lea & Perrins. Worcestershire sauce has been a generic term since 1876, when the High Court of Justice ruled that Lea & Perrins did not own a trademark for the name "Worcestershire". Worcestershire sauce is used directly as a condiment on steaks, hamburgers, and other finished dishes, and to flavour cocktails such as the Bloody Mary and Caesar. It is also frequently used to augment recipes such as Welsh rarebit, Caesar salad, Oysters Kirkpatrick, and devilled eggs. As both a background flavour and a source of umami (savoury), it is also added to dishes such as beef stew and baked beans. History Fish-based fermented sauces, such as garum, date back to antiquity. In the seventeenth centur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gentleman's Relish
Gentleman's Relish, also known as Patum Peperium (meaning "pepper paste" in Latin), is a British commercial brand of anchovy paste created in 1828 by John Osborn. It is a savoury paste with a salty and slightly fishy taste, and contains salted anchovies (minimum 60%), butter, herbs and spices. Today, the secret recipe is withheld from all but one employee at Elsenham Quality Foods in Elsenham, England, the licensed manufacturer. Uses Gentleman's Relish is traditionally eaten very thinly spread on slices of hot buttered white-bread toast, either on its own, or with cucumber or " mustard and cress" sprouts. It can also be added to minced meat for a different-tasting cottage pie or to the mixture for fish cakes, potato cakes and croquettes. Alternatively, it can be melted into scrambled eggs or be used as a topping for jacket potatoes. It is an ingredient in the dish Scotch woodcock. Variations Elsenham Quality Foods also make a similarly packaged product, Poacher's Relish, from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovy Essence
Anchovy essence is a brown or pink, thick, oily sauce, consisting of pounded anchovies, spices such as black pepper or cayenne pepper, and sometimes wine. It is used as a flavoring for soups, sauces, and other dishes since at least the 19th century. It has been called a British equivalent of Asian fish sauce. See also * * * * * British cuisine British cuisine consists of the cooking traditions and practices associated with the United Kingdom, including the regional cuisines of English cuisine, England, Scottish cuisine, Scotland, Welsh cuisine, Wales, and Northern Irish cuisine, Nort ... References Fish sauces {{condiment-stub Umami enhancers Anchovy dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Anchovy Paste
Anchovy paste is a fish paste food product prepared using anchovies as food, anchovies as a primary ingredient. It is used as a condiment and as an ingredient in various dishes, such as Scotch woodcock, and is a mass production, mass-produced product. It has been used for centuries to provide flavor to foods and as a source of nutrients, and it is a part of the cuisines of Great Britain, Italy, the Philippines and Vietnam. It is a major export product of Morocco. Overview Anchovy is used as a condiment and as an ingredient in various dishes. Basic ingredients in its preparation include mashed anchovies, vinegar, spices and water, and some commercial preparations are produced using these ingredients. Butter is also sometimes used as a base ingredient, and the resultant product is sometimes referred to as "anchovy butter", and in French as ''beurre d'anchois''. History Anchovy paste has been used for centuries as a source of nutrients and to provide flavour to foods. ''Allec'', a f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
