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Mincing
Mincing is a food preparation technique in which ingredients are finely divided into uniform pieces. Originally carried out with a knife or , mincing became widely done with machines developed in the nineteenth century. History To mince in the culinary sense is defined in the ''Oxford English Dictionary'' as "to cut up or grind (food, especially meat) into very small pieces, now typically in a machine with revolving blades". The term can be traced in English usage from 1381: "Nym onyons & mynce hem smale & fry hem in oyle dolyf" ("Chop onions small and fry them in good oil"). The word is taken from the eleventh-century Anglo-Norman and Old French : to cut up food into small pieces. The equivalent modern French term, , dating from the thirteenth century, derives from , "axe". For centuries mincing was done using kitchen knives, sometimes including a multi-bladed, double-handled chopper known most commonly in English as a (Italian for "half moon") and in French as an . The food ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cottage Pie
Shepherd's pie, cottage pie, or in French cuisine ''hachis Parmentier'', is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders. The meat used may be either previously cooked or freshly minced. The usual meats are beef or lamb. The terms shepherd's pie and cottage pie have been used interchangeably since they came into use in the late 18th and early 19th centuries, although some writers insist that a shepherd's pie should contain lamb or mutton, and a cottage pie, beef. History Cottage pie The term was in use by 1791. Parson Woodforde mentions "Cottage-Pye" in his diary entry for 29 August 1791 and several times thereafter. He records that the meat was veal but does not say what the topping was. The dish was known in its present form, though not under the same name, in the early 19th century: in 1806 Maria Rundell published a recipe for "Sanders", consisting of the same ingredients as cottage or shepherd's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mezzaluna
A mezzaluna (, ) is a knife consisting of one or more curved blades with a handle on each end, which is rocked back and forth chopping the ingredients below with each movement. They most commonly have a single blade, but are sometimes seen with two or three blades. Name Mezzaluna means 'half moon' in Italian language, Italian, after the curved shape of the blade, and is the most common name used in the UK. Other names used include herb chopper, , (from French language, French), ''makhratah'' (from Arabic), and (from Yiddish). Use It is typically used for mincing herbs or garlic, but it can be used for chopping other things such as cheese or meat. Very large single blade versions are sometimes used for pizza. Common uses in Italy include preparation of a Mirepoix#Italian soffritto, soffritto or a pesto, etc. In countries like Egypt, Jordan,Israel and Palestine, it is used to chop mulukhiyah. Cutting board Mezzalunas may be found sold with a cutting board that has a shallow ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat Grinder 1
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and Meat spoilage, spoil unprocessed meat within hours or days. Meat is Raw meat, edible raw, but it is mostly eaten cooked, such as by stewing or roasting, or Processed meat, processed, such as by Smoking (cooking), smoking or Salting (food), salting. The consumption of meat (especially Red meat, red and processed meat, as opposed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hamburger
A hamburger (or simply a burger) consists of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis with condiments such as ketchup, mustard, mayonnaise, relish or a "special sauce", often a variation of Thousand Island dressing, and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger. Under some definitions, and in some cultures, a hamburger is considered a sandwich. Hamburgers are typically associated with fast-food restaurants and diners but are also sold at other restaurants, including high-end establishments. There are many international and regional variations of hamburgers. Some of the largest multinational fast-food chains feature burgers as one of their core products: McDonald's Big Mac and Burger King's Whopper have become global icons of American culture. Etymology an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cutting Techniques (cooking)
Cutting is the separation or opening of a physical object, into two or more portions, through the application of an acutely directed force. Implements commonly used for cutting are the knife and saw, or in medicine and science the scalpel and microtome. However, any sufficiently sharp object is capable of cutting if it has a hardness sufficiently larger than the object being cut, and if it is applied with sufficient force. Even liquids can be used to cut things when applied with sufficient force (see water jet cutter). Cutting is a compressive and shearing phenomenon, and occurs only when the total stress generated by the cutting implement exceeds the ultimate strength of the material of the object being cut. The simplest applicable equation is: :\text = or \tau=\frac The stress generated by a cutting implement is directly proportional to the force with which it is applied, and inversely proportional to the area of contact. Hence, the smaller the area (i.e., the sharper ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford University Press
Oxford University Press (OUP) is the publishing house of the University of Oxford. It is the largest university press in the world. Its first book was printed in Oxford in 1478, with the Press officially granted the legal right to print books by decree in 1586. It is the second-oldest university press after Cambridge University Press, which was founded in 1534. It is a department of the University of Oxford. It is governed by a group of 15 academics, the Delegates of the Press, appointed by the Vice Chancellor, vice-chancellor of the University of Oxford. The Delegates of the Press are led by the Secretary to the Delegates, who serves as OUP's chief executive and as its major representative on other university bodies. Oxford University Press has had a similar governance structure since the 17th century. The press is located on Walton Street, Oxford, Walton Street, Oxford, opposite Somerville College, Oxford, Somerville College, in the inner suburb of Jericho, Oxford, Jericho. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford Companion To Food
''The Oxford Companion to Food'' is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name ''The Penguin Companion to Food''. The second and third editions were edited by Tom Jaine and published by Oxford in 2006 and 2014. The book, Davidson's ''magnum opus'' with "more than a million words, mostly his own", covers the nature and history of foodstuffs worldwide, starting from aardvark and ending with zuppa inglese. It is compiled with especially strong coverage of European and in particular British cookery and contains no recipes. It was an "outgrowth" of the annual Oxford Symposium on Food and Cookery. The entry for this work in WorldCat includes the following abstract: Major articles are signed and include bibliographic references, and there is a comprehensive overall bibliography. Some of the material in it was previously published in Davidson's '' Petits Propos Culi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steak Tartare
Steak tartare or tartar steak is a French cuisine, French dish of Raw meat, raw ground meat, ground (minced) beef. It is usually served with onions, capers, parsley or Chives, chive, salt, black pepper, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is commonly served topped with a raw egg yolk. It is similar to Levantine cuisine, Levantine , Ethiopian cuisine, Ethiopian , Turkish cuisine, Turkish , German cuisine, German and Korean cuisine, Korean . The name tartare is sometimes generalized to other raw meat or fish dishes. In France, a less-common variant called is a mound of mostly raw ground meat lightly seared on both sides. History Tatars and raw meat A popular caricature of Turco-Mongol tradition, Turco-Mongol warriors—called Tatars or Tartars—has them tenderizing meat under their saddles, then eating it raw. This story was popularized by the French chronicler Jean de Joinville in the 13th century, altho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Felicity Cloake
Felicity Cloake (born ) is an English food and travel writer. Her books include ''The A-Z of Eating: A Flavour Map for the Adventurous Cook'' (2016), ''Completely Perfect'' (2018), ''One More Croissant for the Road'' (2019), and ''Red Sauce, Brown Sauce: A British Breakfast Odyssey'' (2022). She writes for ''The Guardian'' and the ''New Statesman.'' Early life Cloake grew up in Hertfordshire; her father was a John Lewis executive and her mother taught French. She has Irish heritage on her maternal side. Cloake attended Rugby School before studying English at St Peter's College, Oxford. She began her writing career in the '' Oxford Student''. Career Cloake is best known for her weekly ''How to cook the perfect...'' column in ''The Guardian'', starting online in 2009 and then in print, where she attempts to create the best possible version of a popular dish. She sparked a minor controversy in 2022 when she recommended garnishing bacon butties with marmalade rather than the trad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rillettes
Rillettes (, also , ) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours (4 to 10 hours). The meat is shredded and packed into sterile containers covered in fat. Rillettes is traditionally made with Goose as food, goose or Duck as food, duck, and are commercially most commonly made with pork, but also made with other meats such as Chicken as food, chicken, game birds, Rabbit meat, rabbit and sometimes with Fish as food, fish such as anchovies as food, anchovies, Tuna as food, tuna, Esox, pike or Salmon as food, salmon. Rillettes are typically served at room temperature spread thickly on toasted bread. Sarthe (Le Mans), Tours, and Duchy of Anjou, Anjou, all in central France, are notable sources of rillettes. The term ''rillette'' can refer to the final product and its appearance when spread on sliced bread. Rillettes were traditionally made with fatty pork belly or pork shoulder. The meat w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
