|
Flæskesteg
''Flæskesteg'' (), the Danish version of roast pork, is considered to be one of Denmark's principal national dishes. Always prepared with crackling, it is also a favourite for the Danish Christmas dinner served as the evening meal on 24 December or Christmas Eve. History Pork has been a Danish favourite for centuries but it was after the Industrial Revolution in the 1860s when wood-fired ovens were introduced for use in the home that, in addition to sausages and hams, roast pork became a popular dish. From the beginning, joints were always cooked together with the rind in order to provide crackling. Ever since, this has remained a prerequisite for the dish."La cuisine danoise" , ''Ambassade du Danemark Luxembourg''. Retrieved 15 December 2011. Traditional recipe The traditional method o ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Danish Cuisine
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Second Industrial Revolution, Industrial Revolution. Open sandwiches, known as ''smørrebrød'', which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes ''flæskesteg'' (roast pork with crackling) and ''kogt torsk'' (poached cod) with mustard sauce and trimmings. Ground meats (pork, veal or beef) became widespread during the industrial revolution and traditional dishes that are still popular include ''frikadeller'' (meat balls), ''karbonader'' (breaded pork patties) and ''medisterpølse'' (fried sausage). Denmark is known for its Carlsberg Group, Carlsberg and Tuborg beers and for its akvav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pork Dishes
This is a list of notable pork dishes. Pork is the culinary name for meat from the domestic pig ('' Sus domesticus''). It is one of the most commonly consumed meats worldwide,Raloff, JanetFood for Thought: Global Food Trends Science News Online. May 31, 2003. with evidence of pig husbandry dating back to 5000 BC. Pork is eaten both freshly cooked and preserved. The consumption of pork is prohibited in Judaism, Islam, and some Christian denominations such as Seventh-day Adventism. In the United States, the U.S. Department of Agriculture recommends cooking ground pork, that is obtained from pig carcasses, to an internal temperature of 160 °F, followed by a 3-minute rest, and cooking whole cuts to a minimum internal temperature of 145 °F, also followed by a 3-minute rest. Pork dishes A * * * * B * * (can also be made with beef or lamb) * * * * * * * C * * * * * * * * * * * * * * * * * * * * * * * File:Carne de porco � ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smørrebrød
(; originally , "butter and bread"), smørbrød "butter bread" (Norwegian language, Norwegian), or smörgås " butter goose" (Swedish language, Swedish), is a traditional Open sandwich, open-faced sandwich in the cuisine of Denmark, cuisines of Denmark, Cuisine of Norway, Norway and Cuisine of Sweden, Sweden that usually consists of a piece of buttered rye bread (, a dense, dark brown bread), topped with commercial or homemade cold cuts, pieces of meat or Fish as food, fish, cheese or Spread (food), spreads, and garnishes. Bread Bread is a very important part of the Scandinavian diet, primarily , which is sourdough rye bread. It is a dark, heavy bread which is often bought sliced, in varieties from light-coloured rye to very dark, and from refined to whole-grain. Some toppings are served on ('French bread'), a very light, crusty wheat bread. The bread is usually buttered, though for some variants, a spread of lard is customary. Toppings Traditional toppings include pickled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Denmark
Denmark is a Nordic countries, Nordic country in Northern Europe. It is the metropole and most populous constituent of the Kingdom of Denmark,, . also known as the Danish Realm, a constitutionally unitary state that includes the Autonomous administrative division, autonomous territories of the Faroe Islands and Greenland in the north Atlantic Ocean.* * * Metropolitan Denmark, also called "continental Denmark" or "Denmark proper", consists of the northern Jutland peninsula and an archipelago of 406 islands. It is the southernmost of the Scandinavian countries, lying southwest of Sweden, south of Norway, and north of Germany, with which it shares a short border. Denmark proper is situated between the North Sea to the west and the Baltic Sea to the east.The island of Bornholm is offset to the east of the rest of the country, in the Baltic Sea. The Kingdom of Denmark, including the Faroe Islands and Greenland, has roughly List of islands of Denmark, 1,400 islands greater than in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cracklings
Cracklings (American English), crackling (British English), also known as scratchings, are the solid material that remains after Rendering (animal products), rendering animal fat and skin to produce lard, tallow, or schmaltz, or as the result of roasting meat. It is often eaten as a snack food or made into animal feed. It is also used in cooking.Alan Davidson (food writer), Alan Davidson, ''The Oxford Companion to Food'', ''s.v.'' Cracklings are most commonly made from pork, Goose as food, goose, and Chicken as food, chicken, but are also made from other poultry and from beef, lamb and mutton. Sources of cracklings French cuisine In French cuisine, cracklings (''grillons'', ''grattons'', ''gratterons'', ''frittons'') may be made from pork, goose, duck or turkey. These are salted while hot and eaten as an hors-d'œuvre, especially in the southwest. Duck 'frittons' are said to come originally from Burgundy. Pork Pig skin made into cracklings are a popular ingredient worldwide: in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bay Leaves
The bay leaf is an aromatic leaf commonly used as a herb in cooking. It can be used whole, either dried or fresh, in which case it is removed from the dish before consumption, or less commonly used in ground form. The flavour that a bay leaf imparts to a dish has not been universally agreed upon, but many agree it is a subtle addition. Bay leaves come from various plants and are used for their distinctive flavour and fragrance. The most common source is the bay laurel (''Laurus nobilis''). Other types include California bay laurel, Indian bay leaf, Pimenta racemosa, West Indian bay laurel, and Litsea glaucescens, Mexican bay laurel. Bay leaves contain essential oils, such as eucalyptol, terpenes, and Methyl eugenol, methyleugenol, which contribute to their taste and aroma. Bay leaves are used in cuisines including Indian cuisine, Indian, Filipino cuisine, Filipino, European cuisine, European, and Caribbean cuisine, Caribbean. They are typically used in soups, stews, meat, sea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Christmas Eve
Christmas Eve is the evening or entire day before Christmas, the festival commemorating nativity of Jesus, the birth of Jesus in Christianity, Jesus. Christmas Day is observance of Christmas by country, observed around the world, and Christmas Eve is widely observed as a full or partial holiday in anticipation of Christmas Day. Together, both days are considered one of the most culturally significant celebrations in Christendom and Western world, Western society. Christmas celebrations in the Christian denomination, denominations of Western Christianity have long begun on Christmas Eve, due in part to the Christian liturgical day starting at sunset, a practice inherited from Jewish tradition, and based on the Genesis creation narrative, story of Creation in the Book of Genesis: "And there was evening, and there was morning—the first day." Many churches still ring their church bells and hold Christian prayer, prayers in the evening; for example, the Nordic Lutheran churches. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pork
Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooked and preserved; Curing (food preservation), curing extends the shelf life of pork products. Ham, Gammon (meat), gammon, bacon, and sausage, pork sausage are examples of preserved pork. Charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in the Western world, particularly in Central Europe. It is also very popular in East Asia, East and Southeast Asia (Mainland Southeast Asia, Philippines, Singapore, and East Timor). The meat is highly prized in Asian cuisines, especially in China (including Hong Kong) and Northeast India, for its fat content and texture. Some religions and cultures Religious restrictions on the consumption of pork, prohibit pork consumption, notably Islami ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Second Industrial Revolution
The Second Industrial Revolution, also known as the Technological Revolution, was a phase of rapid Discovery (observation), scientific discovery, standardisation, mass production and industrialisation from the late 19th century into the early 20th century. The Industrial Revolution, First Industrial Revolution, which ended in the middle of the 19th century, was punctuated by a slowdown in important inventions before the Second Industrial Revolution in 1870. Though a number of its events can be traced to earlier innovations in manufacturing, such as the establishment of a machine tool industry, the development of methods for manufacturing interchangeable parts, as well as the invention of the Bessemer process and open hearth furnace to produce steel, later developments heralded the Second Industrial Revolution, which is generally dated between 1870 and 1914 when World War I commenced. Advancements in manufacturing and production technology enabled the widespread adoption of te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramelization
Caramelization (or caramelisation) is a process of browning of sugar used extensively in cooking for the resulting butter-like flavor and brown color. The brown colors are produced by three groups of polymers: (C24H36O18), (C36H50O25), and (C125H188O80). As the process occurs, volatile chemicals such as diacetyl (known for its intense butter-like taste) are released, producing the characteristic caramel flavor. Like the Maillard reaction, caramelization is a type of non-enzymatic browning. Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose. Process Caramelization is a complex, poorly understood process that produces hundreds of chemical products, and includes the following types of reactions: * equilibration of anomeric and ring forms * sucrose inversion to fructose and glucose * conden ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rye Bread
Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. Compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. The world's largest exporter of rye bread is Poland. Rye bread was considered a staple through the Middle Ages. Many different types of rye grain have come from north-central, western, and eastern European countries such as Iceland, Germany, Austria, Denmark, Sweden, Norway, Finland, Estonia, Latvia, Lithuania, Poland, Belarus, Ukraine, Russia, the Netherlands, Belgium, France, and the Czech Republic, and it is also a specialty in the canton of Valais in Switzerland. Archaeobotanical discoveries in Britain and Ireland show it was in use in both areas since at least the early Iron Age, although evidence of sustained intentional cultivation, espec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pølsevogn
''Pølsevogn(e)'' () are hot dog hot dog stand, stands that sell Danish-style hot dogs, such as rød pølse, and sausages as street food. Today, some are mobile, and some are, despite their names, permanent structures. They are equipped with a small kitchen, boilers, an external desk and room for a ''pølsemand'' (sausage-man) preparing and selling hot dogs to passing customers. ''Pølsevogne'' are numerous across Denmark and are popular among Danes and tourists alike. History The first ''pølsevogne'' in Denmark entered the streets of Aarhus in 1917. On 18 January 1921, the first 6 ''pølsevogne'' entered the streets of Copenhagen. In the 1960s and 1970s there were more than 700 ''pølsevogne'' in Denmark. In 2021, there were 100. Fare Apart from Danish-style hot dogs, sausage-wagons also sell a variety of sausages (pork almost exclusively), and many also offers other types of Danish barbecue fast food like ''bøfsandwich'', ''fransk hotdog'' and ''Pigs in a blanket, pø ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
