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Onion Gravy
Onion gravy is a type of gravy prepared with onion. Various types of onions are used in its preparation. Some preparations caramelise the onions. Onion gravy may be served to accompany many foods, such as pork, beef steak, meatloaf, hamburger, bangers and mash, hot dogs, and chips, among others. Vegan onion gravy also exists, which may use seitan cooking broth in its preparation. Premade mixes and formulations also exist, such as solid sauce bars. Ingredients Primary ingredients include onion, broth or stock, such as beef or chicken stock, and flour. Sweet onion is used in some versions, and some versions incorporate beer or red wine in the gravy. Additional ingredients may include cream, garlic, bread crumbs, butter, vegetable oil, and brown sugar, among others. Various herbs and spices may be used, such as salt, pepper, sage, oregano, and thyme. See also * List of gravies * List of sauces The following is a list of notable Culinary art, culinary and prepared sauces us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bangers And Mash
Bangers and mash or sausages and mash is a traditional British dish consisting of sausages and mashed potato. The dish is usually served with onion gravy, but may also include fried onions and peas. This dish, even when cooked at home, may be thought of as an example of pub grub, meaning it is relatively quick and easy to make in large quantities. In 2009, the dish was listed as Britain's most popular comfort food in a survey commissioned by TV channel ''Good Food''. Etymology Although it is sometimes stated that the term ''banger'' has its origins in World War II World War II or the Second World War (1 September 1939 – 2 September 1945) was a World war, global conflict between two coalitions: the Allies of World War II, Allies and the Axis powers. World War II by country, Nearly all of the wo ..., it is recorded in use at least as far back as 1919. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy, and "cheesy". In many countries partially fermented cream is also sold as: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some fat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion Sauce
Onion sauce is a culinary sauce that uses onion as its primary ingredient. Some onion sauces may use several types of onions in their preparation. Some onion sauces are brown in color, while others are white. Many various ingredients may be used in preparations of onion sauce, such as cream, milk, butter, chicken broth, wine, port wine, beer, lemon juice, flour, salt, pepper, cayenne pepper, nutmeg, dry mustard, sage and other herbs, mushroom ketchup, bread crumbs, bacon, and others. Preparation generally involves slicing or dicing and then cooking the onions, adding additional ingredients, and then continuing to cook or simmer the mixture to create a sauce. Some preparations involve frying the onions until they are browned, while others do not brown the onions. Onion sauce can be used to complement many foods, such as potatoes and peas, meats, such as pork, duck, rabbit, mutton, and liver, such as calf liver. Onion sauce prepared with bread crumbs may be used as a stuffing, whi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sauces
The following is a list of notable Culinary art, culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * – Creamy sauce accompanies with seafood * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * Prepared sauces * * * * * * * * * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * – Butter emulsified with water * Beurre noisette – Brown butter sauce * * Emulsified sauces * * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * Condiments made from hot sauce include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce (disamb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Gravies
Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or bouillon cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, sandwiches, rice, noodles, fries (chips), mashed potatoes, or biscuits (North America, see biscuits and gravy). History One of the earliest recorded mentions of gravy is in a British recipe book entitled "The Forme of Cury", dating from the 14th century. The term gravy originates from the Old French word for meat or fish bouillon, which in fourteenth century French manuscripts was "gravé" or "grané". It is suggested that the French word grané is associated with grain, connecting grain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brown Sugar
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content or produced by the addition of molasses to refined white sugar. Brown sugar is 98% carbohydrates as mainly sucrose, contains no micronutrients in significant amounts, and is not healthier than white sugar. Characteristics The ''Codex Alimentarius'' requires brown sugar to contain at least 88% sucrose plus Inverted sugar syrup, invert sugar. Commercial brown sugar contains from 3.5% molasses (''light brown sugar'') to 6.5% molasses (''dark brown sugar'') based on its total volume. Based on total weight, ''regular commercial brown sugar'' contains up to 10% molasses. Brown sugars are graded numerically according to how dark they are, with higher numbers correlating with darker sugars. The most common gradings are 6, 8, 10 and 13. The product is naturally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegetable Oil
Vegetable oils, or vegetable fats, are oils extracted from seeds or from other parts of edible plants. Like animal fats, vegetable fats are ''mixtures'' of triglycerides. Soybean oil, grape seed oil, and cocoa butter are examples of seed oils, or fats from seeds. Olive oil, palm oil, and rice bran oil are examples of fats from other parts of plants. In common usage, vegetable ''oil'' may refer exclusively to vegetable fats which are liquid at room temperature. Vegetable oils are usually edible. History In antiquity Olive oil has been a part of human culture for millennia.Ruth Schuster (December 17, 2014). "8,000-year old olive oil found in Galilee, earliest known in world", ''Haaretz''. Retrieved December 17, 2014. Archaeological evidence shows that olives were turned into olive oil by 6000 BC and 4500 BC in present-day Israel. Pagnol, p. 19, says the 6th millennium in Jericho, but cites no source. In ancient Egypt, plant oils including cedar oil, cypress oil, and ol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food), spread, melted as a condiment, and used as a Cooking fat, fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including Sheep milk, sheep, Goat milk, goats, Buffalo milk, buffalo, and Yak milk, yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Dairy salt, Salt has been added to butter since antiquity to help Food preservation, preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste and food coloring added for color. Kit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Crumbs
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, 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 th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plants in the genus '' Allium''. Its close relatives include the onion, shallot, leek, chives, Welsh onion, and Chinese onion. Garlic is native to central and south Asia, stretching from the Black Sea through the southern Caucasus, northeastern Iran, and the Hindu Kush; it also grows wild in parts of Mediterranean Europe. There are two subspecies and hundreds of varieties of garlic. Garlic has been used for thousands of years as a seasoning, culinary ingredient, traditional medical remedy; it was known in many ancient civilizations, including the Babylonians, Egyptians, Romans, and Chinese, and remains significant in many cuisines and folk treatments, especially across the Mediterranean and Asia. Garlic propagates in a variety of climates and conditions and is produced globally; China is by far the largest producer, accounting for over two thirds (73%) of the world's supply in 2021. Description Garli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Wine
Red wine is a type of wine made from dark-colored grape varieties - (red grapes.) The color of the wine can range from intense violet, typical of young wines, through to brick red for mature wines and brown for older red wines. The juice from most purple grapes is greenish-white, the red color coming from anthocyan pigments present in the skin of the grape. Much of the red wine production process involves extraction of color and flavor components from the grape skin. Varieties The top 20 red grape varieties by acreage (listed alphabetically) are: * Alicante Henri Bouschet * Barbera * Bobal * Cabernet Franc * Cabernet Sauvignon * Carignan * Cinsaut * Malbec * Douce noir * Gamay * Grenache * Isabella * Merlot * Montepulciano * Mourvèdre * Pinot noir * Sangiovese * Syrah * Tempranillo * Zinfandel The next top 30 red grape varieties by acreage (listed alphabetically) are: * Aglianico * Blaufränkisch * Bordô * Carménère * Castelão * Concord * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gravy
Gravy is a sauce made from the juices of meats and vegetables that run naturally during cooking and often thickened with thickeners for added texture. The gravy may be further coloured and flavoured with gravy salt (a mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or bouillon cubes. Powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, sandwiches, rice, noodles, fries (chips), mashed potatoes, or biscuits (North America, see biscuits and gravy). History One of the earliest recorded mentions of gravy is in a British recipe book entitled " The Forme of Cury", dating from the 14th century. The term gravy originates from the Old French word for meat or fish bouillon, which in fourteenth century French manuscripts was "gravé" or "grané". It is suggested that the French word grané is associated with grain, connect ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
