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Crostata
A crostata is an Italian baked tart or pie, also known as ''coppi'' in Naples and ''sfogliata'' in Lombardy. The earliest known use of ''crostata'' in its modern sense can be traced to the cookbooks ''Libro de Arte Coquinaria'' (Book of the Art of Cooking) by Martino da Como, published circa 1465, and ''Cuoco napolitano'' (Neapolitan Cook), published in the late 15th century containing a recipe (number 94) titled ''Crostata de Caso, Pane, etc.''. A crostata is a "rustic free-form version of an open fruit tart" that may also be baked in a pie plate. Historically, it also referred to an "open-faced sandwich or canapé" because of its crusted appearance, or a ''chewet'', a type of meat pie. Etymology The name derives from the Latin word ''crustāta'', the feminine past participle of ''crustāre'' (to encrust), and ultimately from the noun ''crusta'' (crust). The French term '' croustade'' derives from it, from which the English term ''custard'' derives. The word ''crostata'' app ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Torta
Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes. Usually, it refers to: * cake or pie in South America, much of Europe, and southern Philippines * flatbread in Spain * a type of sandwich in Mexico * a type of omelette in northern Tagalog-speaking areas of the Philippines. ’Torth’- Welsh for ‘loaf’ is of the same derivation (Latin: torta) Etymology The word comes from the Spanish ''torta'' (), itself from Late Latin ''torta'', an abbreviation of ''torta panis'' ("twisted bread"). The English word "tart" is related. Cakes Latin America In some countries of Latin America, the word ''torta'', in a very common usage, is for sweet cakes ( tortes), such as a wedding or birthday cake. This meaning is also present in other European languages. For example, the Italian ''torta'', German '' torte'' or French ''tarte''. In Mexico, the sweet cake is normally referred to as ''pastel'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Tart
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", " quiche", and " pie" overlap, with no sharp distinctions. History The French word ''tarte'' can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoners pie. Whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce ('' crème anglaise'') to the thick pastry cream (''crème pâtissière'') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Custard is usually cooked in a double boiler ( bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~17 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Tart
A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry; the filling may be sweet or savoury, though modern tarts are usually fruit-based, sometimes with custard. Tartlet refers to a miniature tart; an example would be egg tarts. The categories of "tart", "flan", " quiche", and " pie" overlap, with no sharp distinctions. History The French word ''tarte'' can be translated to mean either pie or tart, as both are mainly the same with the exception of a pie usually covering the filling in pastry, while flans and tarts leave it open. Tarts are thought to have either come from a tradition of layering food, or to be a product of Medieval pie making. Enriched dough (i.e. short crust) is thought to have been first commonly used in 1550, approximately 200 years after pies. In this period, they were viewed as high-cuisine, popular with nobility, in contrast to the view of a commoners pie. Whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Custard
Custard is a variety of culinary preparations based on sweetened milk, cheese, or cream cooked with egg or egg yolk to thicken it, and sometimes also flour, corn starch, or gelatin. Depending on the recipe, custard may vary in consistency from a thin pouring sauce ('' crème anglaise'') to the thick pastry cream (''crème pâtissière'') used to fill éclairs. The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.g., in quiche. Custard is usually cooked in a double boiler ( bain-marie), or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, a fully cooked custard should not exceed 80 °C (~17 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Italy
Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical region. Italy is also considered part of Western Europe, and shares land borders with France, Switzerland, Austria, Slovenia and the enclaved microstates of Vatican City and San Marino. It has a territorial exclave in Switzerland, Campione. Italy covers an area of , with a population of over 60 million. It is the third-most populous member state of the European Union, the sixth-most populous country in Europe, and the tenth-largest country in the continent by land area. Italy's capital and largest city is Rome. Italy was the native place of many civilizations such as the Italic peoples and the Etruscans, while due to its central geographic location in Southern Europe and the Mediterranean, the country has also historically b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Apricot
An apricot (, ) is a fruit, or the tree that bears the fruit, of several species in the genus '' Prunus''. Usually, an apricot is from the species '' P. armeniaca'', but the fruits of the other species in ''Prunus'' sect. ''Armeniaca'' are also called apricots. Etymology ''Apricot'' first appeared in English in the 16th century as ''abrecock'' from the Middle French ''aubercot'' or later ''abricot'', from Spanish '' albaricoque'' and Catalan ''a(l)bercoc'', in turn from Arabic الْبَرْقُوق (al-barqūq, "the plums"), from Byzantine Greek βερικοκκίᾱ (berikokkíā, "apricot tree"), derived from late Greek ''πραικόκιον'' (''praikókion'', "apricot") from Latin '' ersica ("peach")praecocia'' (''praecoquus'', "early ripening"). Species Apricots are species belonging to ''Prunus'' sect. ''Armeniaca''. The taxonomic position of '' P. brigantina'' is disputed. It is grouped with plum species according to chloroplast DNA sequences, but more closel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Shortcrust Pastry
Shortcrust pastry is a type of pastry often used for the base of a tart, quiche, pie, or (in the British English sense) flan. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie. Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (lard, shortening, butter or full-fat margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of butter and lard are used to make the pastry, ensuring that the combined weight of the two fat products is still half that of the flour. The butter is employed to give the pastry a rich flavor, while the lard ensures optimum texture. Types *'' Pâte à foncer'' is a French shortcrust pastry that includes egg. Egg and butter are worked together with a small quantity of sugar and salt before the flour ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Dessert
Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confections, such as biscuits, cakes, cookies, custards, gelatins, ice creams, pastries, pies, puddings, macaroons, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', written by William Vaughan. In his book ''Sweet Invention: A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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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 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 either 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Nectarine
The peach (''Prunus persica'') is a deciduous tree first domesticated and cultivated in Zhejiang province of Eastern China. It bears edible juicy fruits with various characteristics, most called peaches and others (the glossy-skinned, non-fuzzy varieties), nectarines. The specific name ''persica'' refers to its widespread cultivation in Persia (modern-day Iran), from where it was transplanted to Europe. It belongs to the genus ''Prunus'', which includes the cherry, apricot, almond, and plum, in the rose family. The peach is classified with the almond in the subgenus '' Amygdalus'', distinguished from the other subgenera by the corrugated seed shell (endocarp). Due to their close relatedness, the kernel of a peach stone tastes remarkably similar to almond, and peach stones are often used to make a cheap version of marzipan, known as persipan. Peaches and nectarines are the same species, though they are regarded commercially as different fruits. The skin of nectarines lack ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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Cherry
A cherry is the fruit of many plants of the genus '' Prunus'', and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet '' Prunus avium'' and the sour '' Prunus cerasus''. The name 'cherry' also refers to the cherry tree and its wood, and is sometimes applied to almonds and visually similar flowering trees in the genus ''Prunus'', as in "ornamental cherry" or " cherry blossom". Wild cherry may refer to any of the cherry species growing outside cultivation, although ''Prunus avium'' is often referred to specifically by the name "wild cherry" in the British Isles. Botany True cherries ''Prunus'' subg. ''Cerasus'' contains species that are typically called cherries. They are known as true cherries and distinguished by having a single winter bud per axil, by having the flowers in small corymbs or umbels of several together (occasionally solitary, e.g. ''P. serrula''; some species with short racemes, e.g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |