|
Gratin
Gratin () is a culinary technique in which a dish (food), dish is topped with a Browning (food process), browned crust, often using breadcrumbs, grated cheese, egg or cheese.Courtine, Robert J. (ed.) (2003) ''The Concise Larousse Gastronomique'' London: Hamlyn The term may be applied to any dish made using this method such as Potato Bake. Gratin is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an Grilling, overhead grill or broiler to form a golden crust on top and is often served in its baking dish. A ''gratin dish'' is a shallow oven-proof container that is commonly used to prepare gratins and similar dishes. Terminology The etymology of gratin is from the French language words ''gratter'', meaning "to scrape" (from having to scrape the food out of the dish it was cooked in). The technique predates the current name, which did not appear in English until 1846 (''OED'', ''s.v.'' "gratin"). In addition to the well-known potato dishes such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gratin Dauphinois
Gratin dauphinois ( ) is a French gratin of sliced raw potatoes baked in cream, from the Dauphiné region in south-eastern France. There are many variants of the name of the dish, including pommes de terre dauphinoise, potatoes à la dauphinoise and gratin de pommes à la dauphinoise. History The first mention of the dish is from 12 July 1788. It was served with ortolan bunting, ortolans at a dinner given by Charles-Henri, Counts of Clermont-Tonnerre, Duke of Clermont-Tonnerre and Lieutenant-General (France)#Province Lieutenant-General, Lieutenant-general of the Dauphiné, for the municipal officials of the town of Gap, Hautes-Alpes, Gap, now in the département of Hautes-Alpes. Preparation Gratin dauphinois is made with thinly sliced raw potatoes and cream, cooked in a buttered dish rubbed with garlic; cheese is sometimes added. The potatoes are peeled and sliced to the thickness of a coin, usually with a mandoline; they are layered in a shallow earthenware or glass ba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Funeral Potatoes
Funeral potatoes is a potato-based hotdish or casserole, similar to au gratin potatoes, popular in the American Intermountain West and Midwest. It is called "funeral" potatoes because it is commonly served as a side dish during traditional after-funeral dinners, but it is also served at potlucks and other social gatherings, sometimes under different names. The dish has been associated with members of the Church of Jesus Christ of Latter-day Saints (LDS Church) because of its popularity among members of the church. History According to ''Epicurious'', the dish "emerged in Utah’s Mormon community during the late 19th century". According to ''NPR'', the LDS Relief Society served the dish for organization functions, and it spread within the community. Recipes can be found in multiple Relief Society cookbooks dating to the early 20th century. By the mid-20th century recipes called for convenience foods. Because of its reliance on calorie-laden inexpensive convenience foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parmesan
Parmesan (, ) is an Italian cuisine, Italian Types of cheese#Hard cheese, hard, Types of cheese#Granular, granular cheese produced from Dairy cattle, cow's milk and aged at least 12 months. It is a Grana (cheese), grana-type cheese, along with Grana Padano, the historic , and others. The term ''Parmesan'' may refer to either Parmigiano Reggiano or, when outside the European Union and Lisbon Agreement for the Protection of Appellations of Origin and their International Registration, Lisbon Agreement countries, a locally produced Parmesan#Non-European Parmesan cheese, imitation. Parmigiano Reggiano is named after two of the areas which produce it, the Italian provinces of Province of Parma, Parma and Province of Reggio Emilia, Reggio Emilia (''Parmigiano'' is the Italian adjective for the city and province of Parma and ''Reggiano'' is the adjective for the province of Reggio Emilia); it is also produced in the part of Province of Bologna, Bologna west of the Reno (river), River ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a disti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swedish Cuisine
Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of Norrland, North and South Sweden. Historically, in the far north, meats such as reindeer, and other Game (hunting), game dishes were eaten, some of which have their roots in the Sámi people#Sámi culture, Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam. General features Swedish cuisine could be described as centered around cultured dairy products, crisp and soft breads, berries and stone fruits, beef, Chicken (food), chicken, Lamb and mutton, lamb, pork, eggs, and seafood. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a wide variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Breadcrumbs
Breadcrumbs are a culinary ingredient consisting of flour or crumbled bread of varying dryness, sometimes with seasonings added. They are used for a variety of purposes, including breading or crumbing foods before frying (such as breaded cutlets like tonkatsu and schnitzel), topping casseroles, stuffing poultry, thickening stews, and adding inexpensive bulk to soups, meatloaf, meatloaves, and similar foods. Types Dry Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Breadcrumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do. Fresh The breads used to make soft or fresh breadcrumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The ''crumb'' of ''breadcrumb'' also refers to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mussel
Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and Freshwater bivalve, freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. The word "mussel" is frequently used to mean the bivalves of the marine family Mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong Byssus, byssal threads ("beard") to a firm substrate. A few species (in the genus ''Bathymodiolus'') have colonised hydrothermal vents associated with deep ocean ridges. In most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. The external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. The common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sole (fish)
Sole is a fish belonging to several families. Generally speaking, they are members of the family Soleidae, but, outside Europe, the name ''sole'' is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family. In European cookery, there are several species which may be considered ''true soles'', but the common or Dover sole '' Solea solea'', often simply called ''the sole'', is the most esteemed and most widely available. Etymology of the word The word ''sole'' in English, French, and Italian comes from its resemblance to a sandal, Latin . In other languages, it is named for the tongue, e.g. Greek (), German , Dutch or or the smaller and popular (young sole), Hungarian , Spanish , Cantonese (, 'dragon tongue'), Arabic () (for the common sole) meaning 'the tongue of ox' in Qosbawi accent, Turkish . A partial list of common names for species referred to as sole include: *In the ''sole' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Penne
Penne () are an extruded type of pasta in the shape of tubular pieces with ends cut at an angle. They are usually made from wheat flour. Etymology ''Penne'' is the plural form of the Italian ''penna'' (meaning "feather", but "pen" as well), deriving from Latin ''penna'' (meaning "feather" or "quill"), and is a cognate of the English word "pen". When this shape was created, it was intended to imitate the then-ubiquitous steel nib of fountain and dip pens. Origins Penne are one of the few pasta shapes with a certain date of birth: in 1865, Giovanni Battista Capurro, a pasta maker from San Martino d'Albaro (Genoa), obtained a patent for a diagonal cutting machine. His invention cut the fresh pasta into a pen shape without crushing it, in a size varying between ''mezze penne'' () and penne (). Description and variations In Italy, penne are produced in two main variants: ''penne lisce'' ("smooth") and ''penne rigate'' ("lined"), the latter having ridges on each penna. ''Penno ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mozzarella
Mozzarella is a Types of cheese#Semi-soft cheese, semi-soft non-aged cheese prepared using the ('stretched-curd') method with origins from southern Italy. It is prepared with cow's milk or buffalo milk, taking the following names: * or mozzarella: cow's milk. * : Italian Mediterranean buffalo, Italian buffalo's milk. Fresh mozzarella is white, while the occasional yellow or brown colour of mozzarella comes from the enzyme R110. Due to its high moisture content, it is traditionally served the day after it is made but can be kept in brine for up to a week or longer when sold in Vacuum packing, vacuum-sealed packages. Fresh mozzarella can be heard to make a distinct squeaky sound when it is chewed or rubbed. Low-moisture mozzarella can be kept refrigerated for up to a month, although some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella is used for most types of pizza and several pasta dishes or served with sliced tomatoes and basil in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scamorza
() is a Southern Italy, southern Italian Cattle, cow's milk cheese. It can also be made from other milk, but that is less common. It is a (‘stretched curd’) cheese, in which the fresh curd matures in its own whey for several hours to allow the acidity to develop through the conversion of lactose to lactic acid. Artisan, Artisanal cheese makers generally form the cheese into a round shape, then tie a string around the mass one-third of the distance from the top, and hang it to dry. The resulting shape is pear-like. This is sometimes referred to as "strangling" the cheese. The cheese is usually white unless Smoked cheese, smoked. When smoked, the colour is almond with a lighter interior. can be substituted for mozzarella in most dishes. Etymology The term may come from the Italian phrases or , both meaning 'severed head'. This would also explain the use of in regional Italian to mean 'fool' or 'idiot'. Production areas In Italy, is more commonly made in the south. Stri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Al Dente
In cooking, al dente (, ; ) pasta or rice is cooked to be firm to the bite. The term also extends to firmly-cooked vegetables. In contemporary Italian cooking, it is considered to be the ideal consistency for pasta and involves a brief cooking time. ''Molto al dente'' is the Italian term for slightly undercooked pasta. When cooking commercial pasta, the al dente phase occurs right before the white of the pasta center disappears. Undercooking pasta is used in the first round of cooking when a pasta dish is going to be cooked twice. Nutrition The American Diabetes Association says that al dente pasta has a lower glycemic index than pasta that is cooked soft. See also * Culinary arts * Food science * Molecular gastronomy Molecular gastronomy is the Science, scientific approach of cuisine from primarily the perspective of chemistry. The composition (Structural formula, molecular structure), properties (mass, viscosity, etc) and transformations (chemical reaction ... * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
