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Ramekin
A ramekin (, ; also spelled ramequin) is a small dish used for culinary purposes. Name The term is derived from the French ', a cheese- or meat-based dish baked in a small mould. The French term is in turn derived from early modern Dutch ', which translated to 'toast' or 'roasted minced meat', itself apparently from ''ram'' 'battering ram' + ''-kin'' 'diminutive', but it is unclear why. Usage With a common capacity range of approximately , ramekins are versatile dishes often used to bake and serve individual portions of both savory and sweet recipes. They are ideal for preparing classic dishes like crème brûlée, soufflé, molten chocolate cake, and other custard or egg-based recipes. Ramekins are also used for serving sides, condiments, or garnishes alongside entrées and can hold small portions of foods such as French onion soup, moin moin, and crumbles. Their size and heat-resistant design make them suitable for a wide range of culinary uses, from desserts to bake ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Two Ramekins
2 (two) is a number, numeral and digit. It is the natural number following 1 and preceding 3. It is the smallest and the only even prime number. Because it forms the basis of a duality, it has religious and spiritual significance in many cultures. Mathematics The number 2 is the second natural number after 1. Each natural number, including 2, is constructed by succession, that is, by adding 1 to the previous natural number. 2 is the smallest and the only even prime number, and the first Ramanujan prime. It is also the first superior highly composite number, and the first colossally abundant number. An integer is determined to be even if it is divisible by two. When written in base 10, all multiples of 2 will end in 0, 2, 4, 6, or 8; more generally, in any even base, even numbers will end with an even digit. A digon is a polygon with two sides (or edges) and two vertices. Two distinct points in a plane are always sufficient to define a unique line in a nontri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tableware
Tableware items are the dishware and utensils used for setting a table, serving food, and dining. The term includes cutlery, glassware, serving dishes, serving utensils, and other items used for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates, and not infrequently without use of cutlery. Special occasions are usually reflected in higher quality tableware. Cutlery is more usually known as ''silverware'' or ''flatware'' in the United States, where ''cutlery'' usually means knives and related cutting instruments; elsewhere cutlery includes all the forks, spoons and other silverware items. Outside the US, ''flatware'' is a term for "open-shaped" dishware items such as plates, dishes and bo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culinary Arts
Culinary arts are the cuisine arts of food preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious. This often requires understanding of food science, nutrition, and diet. Delicatessens and relatively large institutions like hotels and hospitals rank as their principal workplaces after restaurants. History The origins of culinary arts began with primitive humans roughly 2 million years ago. Various theories exist as to how early humans used fire to cook meat. According to anthropologist Richard Wrangham, author of ''Catching Fire: How Cooking Made Us Human'', primitive humans simply tossed a raw hunk of meat into the flames and watched it sizzle. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Language
French ( or ) is a Romance languages, Romance language of the Indo-European languages, Indo-European family. Like all other Romance languages, it descended from the Vulgar Latin of the Roman Empire. French evolved from Northern Old Gallo-Romance, a descendant of the Latin spoken in Northern Gaul. Its closest relatives are the other langues d'oïl—languages historically spoken in northern France and in southern Belgium, which French (Francien language, Francien) largely supplanted. It was also substratum (linguistics), influenced by native Celtic languages of Northern Roman Gaul and by the Germanic languages, Germanic Frankish language of the post-Roman Franks, Frankish invaders. As a result of French and Belgian colonialism from the 16th century onward, it was introduced to new territories in the Americas, Africa, and Asia, and numerous French-based creole languages, most notably Haitian Creole, were established. A French-speaking person or nation may be referred to as Fra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dutch Language
Dutch ( ) is a West Germanic languages, West Germanic language of the Indo-European language family, spoken by about 25 million people as a first language and 5 million as a second language and is the List of languages by total number of speakers, third most spoken Germanic language. In Europe, Dutch is the native language of most of the population of the Netherlands and Flanders (which includes 60% of the population of Belgium). "1% of the EU population claims to speak Dutch well enough in order to have a conversation." (page 153). Dutch was one of the official languages of South Africa until 1925, when it was replaced by Afrikaans, a separate but partially Mutual intelligibility, mutually intelligible daughter language of Dutch. Afrikaans, depending on the definition used, may be considered a sister language, spoken, to some degree, by at least 16 million people, mainly in South Africa and Namibia, and evolving from Cape Dutch dialects. In South America, Dutch is the native l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oxford English Dictionary
The ''Oxford English Dictionary'' (''OED'') is the principal historical dictionary of the English language, published by Oxford University Press (OUP), a University of Oxford publishing house. The dictionary, which published its first edition in 1884, traces the historical development of the English language, providing a comprehensive resource to scholars and academic researchers, and provides ongoing descriptions of English language usage in its variations around the world. In 1857, work first began on the dictionary, though the first edition was not published until 1884. It began to be published in unbound Serial (literature), fascicles as work continued on the project, under the name of ''A New English Dictionary on Historical Principles; Founded Mainly on the Materials Collected by The Philological Society''. In 1895, the title ''The Oxford English Dictionary'' was first used unofficially on the covers of the series, and in 1928 the full dictionary was republished in 10 b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crème Brûlée
''Crème brûlée'' (; ), also known as burnt cream, Cambridge burnt cream, or Trinity cream, and virtually identical to '' crema catalana'', is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard, while leaving the center cool. The custard base is generally flavored with vanilla in French cuisine, but can have other flavorings. It is sometimes garnished with fruit. History The earliest known recipe of a dessert called ''crème brûlée'' appears in François Massialot's 1691 cookbook , but its ultimate origins are unclear. The recipe is based on egg yolks and milk, with a pinch of flour. Once cooked, François Massialot specifies "that it must be sweetened on top, in addition to the sugar that is put in it: we take the shovel from the fire, very red at the same time we burn the cream, so that it takes a beautiful colo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soufflé
A soufflé () is a baked egg dish originating in France in the early 18th century. Combined with various other ingredients, it can be served as a savoury main dish or sweetened as a dessert. The word ''soufflé'' is the past participle of the French verb , which means to blow, breathe, inflate or puff. History The earliest mention of soufflé is attributed to the French master cook, Vincent La Chapelle, in the early eighteenth century. The development and popularisation of the soufflé is usually traced to the French chef Marie-Antoine Carême in the early nineteenth century. Ingredients and preparation Soufflés are typically prepared from two basic components: # a flavored crème pâtissière, cream sauce or béchamel, or a purée as the base # egg whites beaten to a soft peak The base provides the flavor, and the egg whites provide the "lift" or puffiness to the dish. Foods commonly used to flavor the base include herbs, cheese and vegetables for savory soufflés; and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Molten Chocolate Cake
Molten chocolate cake or runny core cake, is a French dessert that consists of a chocolate cake with a liquid chocolate core. It is named for that molten center, and it is also known as mi-cuit au chocolat, chocolat ''coulant'' ("flowing"), chocolate lava cake, or simply lava cake. It should not be confused with fondant au chocolat, a recipe that contains little flour, but much chocolate and butter, hence melting on the palate (but not on the plate). History French chef Michel Bras said that he invented the cake in 1981, after two years of experimentation, with his original inspiration being a family group warming themselves up after a skiing trip by drinking hot chocolate. French chef and chocolatier Jacques Torres confirmed that such a dessert existed in France in the 1980s. French chef Jean-Georges Vongerichten said he invented the dish in New York City in 1987. He recalled pulling a chocolate sponge cake from the oven before it was done and finding that the center was ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Onion Soup
French onion soup ( ) is a soup of onions, gently fried and then cooked in meat stock or water, usually served gratinéed with croutons or a larger piece of bread covered with cheese floating on top. Onion soups were known in France since medieval times, but the version now familiar dates from the mid-19th century. History Onion soups have been popular at least since Roman times. Onions, a widely grown and generally inexpensive vegetable, were familiar in France, as elsewhere, from time immemorial. Simone Beck, Louisette Bertholle and Julia Child comment in their ''Mastering the Art of French Cooking'', "It is hard to imagine a civilization without onions". In general the onion was regarded as peasant food and the upper classes avoided it:Davidson, p. 555 in the middle of the 18th century a cookery book by the head chef to a French prince included a recipe for "peasant-style onion soup" – . The food writer Waverley Root comments that the origins of French onion soup may l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moin Moin
Moin-Moin, Moi-Moi or Olele ( Yoruba: Mọ́yín-Mọyín, Ọ̀lẹ̀lẹ̀) is a steamed or boiled bean pudding made from a mixture of washed and peeled beans and onions, fresh red peppers, spices, and often fish, eggs, chicken and/or crayfish. It is a protein-rich Yoruba food that is commonly eaten across Yorubaland and close regions in West Africa. Preparation Moi-moi is made of soaked beans ground into a fine paste which is mixed with dried crayfish, vegetable oil, and seasonings. Some add sardines, corned beef,shredded chicken, sliced boiled eggs, or other garnishes. Moin-moin usually comes in a slanted pyramid shape, cylindrical shape, cone shape or other shape of the mold it is poured into prior to cooking. The pyramid shape comes from the traditional broad Ewe Eran ('' Thaumatococcus daniellii''), or banana leaves fashioned into a cone in one's palm. Then the seasoned and garnished paste is poured into the leaves, which are folded. The cylindrical shapes come from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
