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Nougat
Nougat refers to a variety of similar confections made from a sweet paste hardened to a chewy or crunchy consistency.. The usual version in Western and Southern Europe is made from a mousse of whipped egg white sweetened with sugar or honey. Various nuts and/or pieces of candied fruit are added to flavor and texture the resulting paste, which is allowed to harden and then cut into pieces for serving. Forms of this confection are first attested in Middle Eastern cookbooks during the Middle Ages, but it was greatly popularized as the French Montélimar nougat in the 19th century. Similar confections are staples of regional Iranian cuisine. In the United States, nougat more often refers to a softer brown paste made in industrial settings, used as a filling in commercial candy bars, frequently in combination with milk chocolate, caramel, and peanuts. In Central and Northern Europe, the name nougat likewise refers to brown paste blended without egg whites, consumed on i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Montélimar Nougat
Montélimar nougat () is the form of nougat particularly associated with the town of Montélimar in southeastern France. History Legend has it that Olivier de Serres (1539–1619) had almond trees planted in the region near Montélimar to make nougat, but almond trees had been cultivated in Provence since at least the 14th and 15th centuries, and between 1474 and the middle of the 16th century, the Lyon fairs already marketed almonds from Drôme and Ardèche. The Classical Latin term ("walnut") became (" nut") in vulgar Latin, then ''noga'' in Old Provençal. This gave the confection the local name ''nogat'' ("nutty"), which became in standard French. ''Nogat'' was attested in 1607 in the ''Thresor de santé'', a book on dietetics, to designate a confectionery from Provence and Languedoc. The Montélimar nougat is composed of almonds, honey, and a light mousse of egg whites. The latter lightens the dough and gives it its traditional whitish color. Traditionally, nougat was b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viennese Nougat
Viennese nougat () is a kind of confectionery. Named for its association with Vienna, Viennese nougat is a softer form of the brown Central and Northern European kind of nougat. It is generally made from sugar, cocoa, and almond without the whipped egg white common in Western European nougat. Finland Viennese nougat was introduced to Finland by Karl Fazer in 1904. It has been commercially produced as "Wiener Nougat" by his confectionery company Fazer since 1910 and remains a popular Christmas treat. The original recipe's cocoa butter was replaced with cheaper palm oil Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 36% of global oils produced from o ... in 2014. The product's packaging has varied over the years: It was originally packaged in a silver wrapper, then changed to blue and yellow in the 1970s, and then ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gaz (candy)
Gaz () is an Iranian nougat that originated in the Isfahan region. It is widely known as Persian Nougat in American and European countries. It is made from pistachio, almond kernels, rose-water, egg whites and sap from Persian manna. Etymology The Persian word ''Gaz'' is associated with ''gaz-angobīn'' which translates to 'Honey of Gaz', in reference to a species of Tamarisk, '' T. gallica'' that is native to the Zagros Mountains located to the west of Isfahan. Gaz is traditionally presumed to be the sap of the Tamarisk tree. History Gaz dates backs to 450 years ago in Isfahan, when the sap found on the Tamarisk tree was combined with flour, bread, pistachios, almonds and chocolate in traditional and industrial workshops. The height of this mountain tree reaches a height of two meters and it usually grows in good weather in the Khansar. The product of this tree becomes ready to harvest in the late summer and the shiny and yellow grains come out in the stems like millet. At ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandorlato
Christmas in Italy (, ) begins on 8 December, with the Feast of the Immaculate Conception, the day on which traditionally the Christmas tree is mounted and ends on 6 January, of the following year with the Epiphany ( ), and in some areas female puppets are burned on a pyre (called '' falò''), to symbolize, along with the end of the Christmas period, the death of the old year and the beginning of a new one. 26 December (Saint Stephen's Day, in Italian ''Giorno di Santo Stefano''), is also a public holiday in Italy. The Italian term derives from the Latin , which literally means 'birth', and the greetings in Italian are (Merry Christmas) and ''felice Natale'' (). The tradition of the nativity scene comes from Italy. One of the earliest representation in art of the nativity was found in the early Christian Roman catacomb of Saint Valentine. The first seasonal nativity scene, which seems to have been a dramatic rather than sculptural rendition, is attributed to Saint Francis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confections
Confectionery is the art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates, although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: baker's confections and sugar confections. Baker's confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods. Baker's confectionery excludes everyday breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called ''sweets'', short for ''sweetmeats'', in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. The words ''candy'' (Canada and US), ''sweets'' (UK, I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confection
Confectionery is the art of making confections, or sweet foods. Confections are items that are rich in sugar and carbohydrates, although exact definitions are difficult. In general, however, confections are divided into two broad and somewhat overlapping categories: baker's confections and sugar confections. Baker's confectionery, also called flour confections, includes principally sweet pastries, cakes, and similar baked goods. Baker's confectionery excludes everyday breads, and thus is a subset of products produced by a baker. Sugar confectionery includes candies (also called ''sweets'', short for ''sweetmeats'', in many English-speaking countries), candied nuts, chocolates, chewing gum, bubble gum, pastillage, and other confections that are made primarily of sugar. In some cases, chocolate confections (confections made of chocolate) are treated as a separate category, as are sugar-free versions of sugar confections. The words ''candy'' (Canada and US), ''sweets'' (UK ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whipping Agent
Aeration (also called aerification or aeriation) is the process by which air is circulated through, mixed with or dissolved in a liquid or other substances that act as a fluid (such as soil). Aeration processes create additional surface area in the mixture, allowing greater chemical or suspension reactions. Aeration of liquids Methods Aeration of liquids (usually water) is achieved by: * passing air through the liquid by means of the Venturi tube, aeration turbines or compressed air which can be combined with diffuser(s) air stone(s), as well as fine bubble diffusers, coarse bubble diffusers or linear aeration tubing. Ceramics are suitable for this purpose, often involving dispersion of fine air or gas bubbles through the porous ceramic into a liquid. The smaller the bubbles, the more gas is exposed to the liquid increasing the gas transfer efficiency. Diffusers or spargers can also be designed into the system to cause turbulence or mixing if desired. Porous ceramic diffusers a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hazelnut
The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus '' Corylus'', especially the nuts of the species ''Corylus avellana''. They are also known as cobnuts or filberts according to species. Hazelnuts are used as a snack food, in baking and desserts, and in breakfast cereals such as muesli. In confectionery, they are used to make praline, and also used in combination with chocolate for chocolate truffles and products such as chocolate bars and hazelnut cocoa spreads such as Nutella. They are also used in Frangelico liqueur. Hazelnut oil, pressed from hazelnuts, is strongly flavored and high in monounsaturated fat. It is used as a cooking oil and as a salad or vegetable dressing. Turkey is the world's largest producer of hazelnuts, accounting for 58% of total production in 2023. Description A hazelnut cob is roughly spherical to oval, about long and in diameter, with an outer fibrous husk surrounding a sm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aeration
Aeration (also called aerification or aeriation) is the process by which air is circulated through, mixed with or dissolved in a liquid or other substances that act as a fluid (such as soil). Aeration processes create additional surface area in the mixture, allowing greater chemical or suspension reactions. Aeration of liquids Methods Aeration of liquids (usually water) is achieved by: * passing air through the liquid by means of the Venturi tube, aeration turbines or compressed air which can be combined with diffuser(s) air stone(s), as well as fine bubble diffusers, coarse bubble diffusers or linear aeration tubing. Ceramics are suitable for this purpose, often involving dispersion of fine air or gas bubbles through the porous ceramic into a liquid. The smaller the bubbles, the more gas is exposed to the liquid increasing the gas transfer efficiency. Diffusers or spargers can also be designed into the system to cause turbulence or mixing if desired. Porous ceramic diffusers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fishers, Indiana
Fishers is a city in the Fall Creek Township, Hamilton County, Indiana, Fall Creek and Delaware Township, Hamilton County, Indiana, Delaware townships in Hamilton County, Indiana, Hamilton County, Indiana, United States. As of the 2020 United States Census, 2020 census the population was 98,677. A northside suburb of Indianapolis, Fishers has grown rapidly in recent decades: about 350 people lived there in 1963, 2,000 in 1980, and only 7,500 as recently as 1990. After the passage of a referendum on its status in 2012, Fishers transitioned from a town to a city on January 1, 2015. The first mayor of Fishers, Scott Fadness, and with the city's first clerk and city council were sworn in on December 21, 2014. History 19th century In 1802, William Conner settled what is now Fishers. Conner built a log cabin and a trading post along the White River (Indiana), White River. The land that Conner settled is now known as Conner Prairie and is preserved as a living history museum. Settlers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crunchiness
Crunchiness is the sensation of muffled grinding of a foodstuff. Crunchiness differs from crispness in that a crisp item is quickly atomized, while a crunchy one offers sustained, granular resistance to jaw action. While crispness is difficult to maintain, crunchiness is difficult to overcome. Crunchy foods are associated with freshness, particularly in vegetables. In bready foods, crunchiness can instead be associated with staleness. Other foods regularly associated with the sensation include nuts and sweets. Relationship to sound Crispness and crunchiness could each be "assessed on the basis of sound alone, on the basis of oral-tactile clues alone, or on the basis of a combination of auditory and oral-tactile information". An acoustic frequency of 1.9 kHz seems to mark the threshold between the two sensations, with crunchiness at frequencies below, and crispness at frequencies above. See also *Chewiness *Mouthfeel Mouthfeel refers to the physical sensations in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Western Europe
Western Europe is the western region of Europe. The region's extent varies depending on context. The concept of "the West" appeared in Europe in juxtaposition to "the East" and originally applied to the Western half of the ancient Mediterranean world, the Latin West of the Roman Empire, and "Western Christendom". Beginning with the Renaissance and the Age of Discovery, roughly from the 15th century, the concept of ''Europe'' as "the Western world, West" slowly became distinguished from and eventually replaced the dominant use of "Christendom" as the preferred endonym within the area. By the Age of Enlightenment and the Industrial Revolution, the concepts of "Eastern Europe" and "Western Europe" were more regularly used. The distinctiveness of Western Europe became most apparent during the Cold War, when Europe was divided for 40 years by the Iron Curtain into the Western Bloc and Eastern Bloc, each characterised by distinct political and economical systems. Historical divisions ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
