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Pochero
Puchero is a type of stew originally from Spain, prepared in Yucatán Peninsula, Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the Autonomous communities of Spain, autonomous communities of Andalusia and the Canary Islands. The Spanish word "''puchero''" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it. The dish is essentially equivalent to the ''cocido'' of Spain but lacks colorants (such as paprika) and uses local ingredients which vary from one region to another. In Spain, chickpeas are widely used. Puchero, cocido, and the sancocho eaten in Colombia, Ecuador, República Dominicana, Venezuela, and Puerto Rico are essentially similar dishes. Andalusian puchero In Andalusia, ''puchero'' was originally a peasant soup. The basic ingredients of the broth are meat (beef, veal, pork or Chicken as food, chicken), bacon, cured bones (such as those of the j ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andalusia
Andalusia ( , ; , ) is the southernmost autonomous communities of Spain, autonomous community in Peninsular Spain, located in the south of the Iberian Peninsula, in southwestern Europe. It is the most populous and the second-largest autonomous community in the country. It is officially recognized as a nationalities and regions of Spain, historical nationality and a national reality. The territory is divided into eight provinces of Spain, provinces: Province of Almería, Almería, Province of Cádiz, Cádiz, Province of Córdoba (Spain), Córdoba, Province of Granada, Granada, Province of Huelva, Huelva, Province of Jaén (Spain), Jaén, Province of Málaga, Málaga, and Province of Seville, Seville. Its capital city is Seville, while the seat of High Court of Justice of Andalusia, its High Court of Justice is the city of Granada. Andalusia is immediately south of the autonomous communities of Extremadura and Castilla-La Mancha; west of the autonomous community of Region of Mur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chard
Chard (; '' Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, or Swiss chard, the leaf stalks are large and often prepared separately from the leaf blade; the Cicla Group is the leafier spinach beet. The leaf blade can be green or reddish; the leaf stalks are usually white, yellow or red. Chard, like other green leafy vegetables, has highly nutritious leaves. Chard has been used in cooking for centuries, but because it is the same species as beetroot, the common names that cooks and cultures have used for chard may be confusing; it has many other common names such as silver beet, perpetual spinach, beet spinach, seakale beet, or leaf beet. Classification Chard was first described in 1753 by Carl Linnaeus as ''Beta vulgaris'' var. ''cicla''. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croquette
A croquette (; ) is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide. The binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour, or wheat bread. The binder may be mixed with or stuffed with a filling. Typical fillings include finely chopped meat, seafood, cheese, rice, mushrooms, and various vegetables, which may be combined with seasonings such as herbs and spices. Originally, they were filled with the leftovers from roasted chicken or broth soup made for the family; instead of throwing away the leftovers, they reused them by making croquettes. Sweet croquettes may use a pastry cream binder and be filled with fruit. Croquettes may also be formed in other shapes, such as disks, ovals, or balls. Etymology The word ''croquette'' is French, derived from ''croquer'', meaning 'to crunch'. In the 18th century, in E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pringá
Pringá is a Spanish dish popular in Andalusia, which consists of roast beef or pork, cured sausages such as chorizo and morcilla, and beef or pork fat slow-cooked for many hours until the meat falls apart easily. Pieces of crusty bread are used to pull away a little meat, sausage, and fat. It is a social dish eaten around the family dinner table.CIEE International Study Program in Seville, Spain - 1999 (student journal) Pringá is usually part of other dishes, most often added to chickpea puchero, eaten either after the liquid is taken as soup, or with the liquid. See also * Ropa vieja * Andalusian cuisine * List of sausage dishes This is a list of notable sausage dishes, in which sausage is used as a primary ingredient or as a significant component of a dish. Sausage dishes * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * K ... * References Meat dishes Andalusian cuisine Sausage dishes Spanish pork dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of Agriculture#History, agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be Leavening agent, leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced Baker's yeast, yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. Bread may also be Unleavened bread, unleavened. In many countries, mass-produced bread often contains Food additive, additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. Etymology The Old English language, Old English word for bread was ( in Gothic langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Noodle
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes. The most common noodles are those derived from either Chinese cuisine or Italian cuisine. Chinese noodles are known by a variety of different names, while Italian noodles are known as pasta. While long, thin strips may be the most common, many varieties of noodles are cut into waves, helices, tubes, strings, or shells, or folded over, or cut into other shapes. Noodles are usually cooked in boiling water, sometimes with cooking oil or salt added. They can also be steamed, pan-fried, deep-fried, or baked. Noodles are often served with an accompanying sauce or in a soup, the latter being known as noodle soup. Noodles can be refrigerated for short-term storage or dried and stored for future use. Etymology The word for noodles in English was borrowed in the 1 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much less commonly, ''Oryza glaberrima'' (African rice). Asian rice was domesticated in China some 13,500 to 8,200 years ago; African rice was domesticated in Africa about 3,000 years ago. Rice has become commonplace in many cultures worldwide; in 2023, 800 million tons were produced, placing it third after sugarcane and maize. Only some 8% of rice is traded internationally. China, India, and Indonesia are the largest consumers of rice. A substantial amount of the rice produced in developing nations is lost after harvest through factors such as poor transport and storage. Rice yields can be reduced by pests including insects, rodents, and birds, as well as by weeds, and by List of rice diseases, diseases such as rice blast. Traditional rice polyc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Boiled Egg
Boiled eggs are typically from a chicken, and are cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled or hard-cooked eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world. Besides a boiling water immersion, there are a few different methods to make boiled eggs. Eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs. History Eggs have a long history of use as a food source, following the history of the domestic Chicken, and recipes that include boiled eggs have been recorded since the first known cookbook, '' De re coquinaria'', in which at least one recipe calls for the use of preserved boiled eggs. Alexander Pope is recorded as having recommended the metho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cured Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking."Bacon: Bacon and Ham Curing" in '' Chambers's Encyclopædia''. London: George Newnes, 1961, Vol. 2, p. 39. As a processed meat, the term ''ham'' includes both whole cuts of meat and ones that have been mechanically formed. Ham is made around the world, including a number of regional specialties. In addition, numerous ham products have specific geographical naming protection. History The preserving of pork leg as ham has a long history, with traces of production of cured ham among the Etruscan civilization known in the 6th and 5th century BC. Cato the Elder wrote about the "salting of hams" in his ' tome around 160 BC. There are claims that the Chinese were the first people to mention the production of cured ham. ' claims an origin from Gaul. It was certainly well established by the Roman period, as evidenced by an import trade from Gaul mentioned by Marcus Terentius Varro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sherry
Sherry ( ) is a fortified wine produced from white grapes grown around the city of Jerez de la Frontera in Andalusia, Spain. Sherry is a drink produced in a variety of styles made primarily from the Palomino grape, ranging from light versions similar to white table wines, such as Manzanilla and fino, to darker and heavier versions that have been allowed to oxidise as they age in barrel, such as Amontillado and oloroso. Sweet dessert wines are also made from Pedro Ximénez or Moscatel grapes, and are sometimes blended with Palomino-based sherries. Under the official name of Jerez-Xérès-Sherry, it is one of Spain's wine regions, a (DOP). The word ''sherry'' is an anglicisation of Xérès (Jerez). Sherry was previously known as '' sack'', from the Spanish ''saca'', meaning "extraction" from the solera. In Europe, "sherry" has protected designation of origin status, and under Spanish law, all wine labelled as "sherry" must legally come from the Sherry Triangle, an a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spearmint
Spearmint (''Mentha spicata''), also known as garden mint, common mint, lamb mint and mackerel mint, is native to Europe and southern temperate Asia, extending from Ireland in the west to southern China in the east. It is naturalized in many other temperate parts of the world, including northern and southern Africa, North America, and South America. It is used as a flavouring in food and herbal teas. The aromatic oil, called ''oil of spearmint'', is also used as a flavoring and sometimes as a scent. The species and its subspecies have many Synonym (taxonomy), synonyms, including ''Mentha crispa'', ''Mentha crispata,'' and ''Mentha viridis''. Description Spearmint is a perennial plant, perennial herbaceous plant. It is tall, with variably hairless to hairy stems and foliage, and a wide-spreading fleshy underground rhizome from which it grows. The leaves are long and broad, with a serrated margin. The stem is square-shaped, a defining characteristic of the mint family of herbs. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Consommé
In cooking, a consommé is a type of clear soup made from richly flavoured stock or broth that has been clarified, a process that uses egg whites to remove fat and sediment. Consommé has three English pronunciations: traditionally in the UK, the stress is on the middle syllable; in modern UK English, the stress is on the first; and in the US the stress is on the last. A large amount of meat only yields a small amount of consommé; in some recipes, as much as of meat can go into a single serving. This low yield is part of what has traditionally given consommé its refined reputation as an expensive dish. History Clarified broths called consommés have been in use since the Middle Ages, taking many forms from simple soups, to soups made from the meat of a wide variety of less-common animals. The clarification process also historically utilised blood rather than egg whites. A special type of consommé that was boiled solely with tendons and cartilage without the addition o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
