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Confit
Confit (, ) (from the French language, French word ''wikt:confire#French, confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of food preservation, preservation. Confit, as a cooking term, describes the process of cooking food in fat, whether it be grease or oil, at a lower temperature compared to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. For meat, this method requires the meat to be salted as part of the preservation process. After salting and cooking in fat, confit can last for several months or years when sealed and stored in a cool, dark place. Confit is a specialty of southwestern France. Et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confit Byaldi
Confit byaldi is a variation on the traditional French dish ratatouille by the French chef Michel Guérard. History The name is a play on the Turkish dish " İmam bayıldı", which is a stuffed eggplant. The original ratatouille recipe has the vegetables fried before baking. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut. Michel Guérard, in his book founding '' cuisine minceur'' (1976), recreated lighter versions of the traditional dishes of nouvelle cuisine. His recipe, ''confit bayaldi'', differed from ratatouille by not frying the vegetables, removing peppers and adding mushrooms. American celebrity chef Thomas Keller first wrote about a dish he called "byaldi" in his 1999 book '' The French Laundry Cookbook''. Keller's variation of Guérard's added two sauces: a tomato and pepper sauce at the bottom ('' piperade''), and a vinaigrette at the top. He served as food consultant to the P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Preserves
Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. There are many varieties of fruit preserves globally, distinguished by the method of preparation, type of fruit used, and its place in a meal. Sweet fruit preserves such as jams, jellies, and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from " vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savory foods such as cheese, cold meats, and curries. Techniques There are several techniques of making jam, with or without added water. One factor depends on the natural pectin content of the ingredients. When making jam with low-pectin fruits like strawberries, high-pectin fruit like orange can be added, or additional pectin in the form of pectin powder, citric acid or citrus peels. Often the fruit will b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duck Confit
Duck confit ( ) is a French dish made with whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the dish. Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. Duck confit is also a traditional ingredient in many versions of cassoulet. Traditional preparation While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat. The meat is rubbed with salt (which acts as a preservative), garlic, and sometimes herbs such as thyme Thyme () is a culinary herb consisting of the dried aerial parts of some members of the genus ''Thymus (plant), Thymus'' of flowering plants in the mint family Lamiaceae. Thymes are native to Eurasia and north ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the redox, oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the Environmental impact of agriculture, environmental impact of food production. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garbure
''Garbure'' (; ) is a thick French stew traditionally based on cabbage and Confit#Meat confit, confit d'oie,ROBUCHON, J., & MONTAGNÉ, P. (2001). Larousse gastronomique. New York, Clarkson Potter. though the modern version is usually made with ham, cheese and staling, stale bread. The name derives from the use of the term ''garb'' to describe sheaves of grain depicted on a heraldry, heraldic shield or coat of arms. Thus the name of garbure, which is eaten with a fork, is a reference to the use of pitchforks to pick up sheaves of grain. It originated in Gascony in the historical cultural region of Occitania. It is similar to ''potée''.w:fr:Garbure, Garbure Among the Gascons it may have some connection to the time under the Angevin Empire, with influence from English potage stew. ''Garbure'' was the daily sustenance of Gascon peasantry. It varied from home to home, resources of the cook, household income, and rhythms of the seasons. The dish is based on lengthy simmering of an a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candied Fruit
Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel (fruit), peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually Food preservation, preserves it. Depending on the size and type of fruit, this process can take from several days to several months. This process of preservation, which has been used since the 14th century, allows the fruit to remain edible for up to a year. Fruits which are commonly candied include cherries, pineapple, greengages, pears, peaches and melon, as well as ginger root. The principal candied peels are orange (fruit), orange and citron; these, together with candied lemon peel, are the usual ingredients of mixed chopped peel. Candied vegetables are also made from vegetables such as pumpkin, turnip, Angelica archangelica stems, and carrot. Though recipes vary, the general principle is to boil, then Steeping, steep fruit in increasingly stronger sugar solutions f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Occitania
Occitania is the historical region in Southern Europe where the Occitan language was historically spoken and where it is sometimes used as a second language. This cultural area roughly encompasses much of the southern third of France (except the French Basque Country and French Catalonia) as well as part of Spain ( Aran Valley), Monaco, and parts of Italy ( Occitan Valleys). Occitania has been recognized as a linguistic and cultural concept since the Middle Ages. The territory was united in Roman times as the '' Seven Provinces'' () and in the Early Middle Ages (''Aquitanica'' or the Visigothic Kingdom of Toulouse, or the share of Louis the Pious following Thionville ''divisio regnorum'' in 806). Currently, the region has a population of 16 million, and between 200,000 and 800,000Fabrice BERNISSAN (2012). "Combien l'occitan compte de locuteurs en 2012 ?", ''Revue de Linguistique Romane'', 76 (12/2011-07/2012), pp. 467-512« De fait, le nombre des locuteurs de l� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provence
Provence is a geographical region and historical province of southeastern France, which stretches from the left bank of the lower Rhône to the west to the France–Italy border, Italian border to the east; it is bordered by the Mediterranean Sea to the south. It largely corresponds with the modern administrative Regions of France, region of Provence-Alpes-Côte d'Azur and includes the Departments of France, departments of Var (department), Var, Bouches-du-Rhône, Alpes-de-Haute-Provence, as well as parts of Alpes-Maritimes and Vaucluse.''Le Petit Robert, Dictionnaire Universel des Noms Propres'' (1988). The largest city of the region and its modern-day capital is Marseille. The Ancient Rome, Romans made the region the first Roman province beyond the Alps and called it ''Provincia Romana'', which evolved into the present name. Until 1481 it was ruled by the List of rulers of Provence, counts of Provence from their capital in Aquae Sextiae (today Aix-en-Provence), then became ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Béarn
Béarn (; ; or ''Biarn''; or ''Biarno''; or ''Bearnia'') is one of the traditional provinces of France, located in the Pyrenees mountains and in the plain at their feet, in Southwestern France. Along with the three Northern Basque Country, Basque provinces of Soule, Lower Navarre and Labourd, the Principality of Bidache, as well as small parts of Gascony, it forms the current Pyrénées-Atlantiques Departments of France, department. The capitals of Béarn were successively Lescar, Beneharnum (until 841), Morlaàs (from 1100), Orthez (from the second half of the 13th century) and then Pau, Pyrénées-Atlantiques, Pau (beginning in the mid-15th century). Béarn is bordered by the Basque provinces of Soule and Lower Navarre to the west, Gascony (Landes of Gascony, Landes and Armagnac (region), Armagnac) to the north, Bigorre to the east, in addition to Spain (Aragon) to the south. Today, the mainstays of the Béarn area are the petroleum industry, the aerospace industry throu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque Country (greater Region)
The Basque Country (; ; ) is the name given to the home of the Basque people.Larry Trask, Trask, R.L. ''The History of Basque'' Routledge: 1997 The Basque Country is located in the western Pyrenees, straddling the border between France and Spain on the coast of the Bay of Biscay. Encompassing the Autonomous communities of Spain, Autonomous Communities of the Basque Country (autonomous community), Basque Country and Navarre in Spain and the Northern Basque Country in France, the region is home to the Basque people (), their Basque language, language (), culture and traditions. The area is neither linguistically nor culturally homogeneous, and certain areas have a majority of people who do not consider themselves Basque, such as the south of Navarre. The concept is still highly controversial, and the Supreme Court of Navarre has upheld a denial of government funding to school books that include the Navarre community within the Basque Country area. Etymology The name in Basque ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brantôme, Dordogne
Brantôme (; ) is a former commune in the Dordogne department in southwestern France. On 1 January 2016, it was merged into the new commune Brantôme en Périgord. 14 December 2015 It is the seat of the canton of Brantôme. , an old pilgrimage route to , runs through Brantôme. The commune, which retains its picturesque atmosphere, is situated along the river [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saintonge (region)
Saintonge (), historically spelled Xaintonge and Xainctonge, is a region of France located on the west central Atlantic coast, corresponding with the former province of the same name. The largest city is Saintes (Xaintes, Xainctes). Other principal towns include Saint-Jean-d'Angély, Jonzac, Frontenay-Rohan-Rohan, Royan, Marennes, Pons, and Barbezieux-Saint-Hilaire. In 1790, during the French Revolution, Saintonge became part of Charente-Inférieure, one of the 83 departments organized by the new government. This was renamed as Charente-Maritime in 1941, during World War II. The region is known for its Romanesque churches. See Saintonge Romane (Éditions Zodiaque) - 'sa richesse en monuments l'emporte sur tout autre', p.7 History The region derives its name from the '' Santones'', an ancient Gallic tribe that once inhabited the area. They were one of the numerous Celtic peoples in Europe before the rise of the Roman Empire. During antiquity, Saintonge was part o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
