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Springform Pan
A springform pan is a type of Cookware and bakeware, bakeware that features sides that can be removed from the base. Springform refers to the construction style of this pan. The base and the sides are separate pieces that are held together when the base is aligned with a groove that rings the bottom of the walls. The pan is then secured by a latch on the exterior of the wall. This tightens the 'belt' that becomes the walls of the pan and secures the base into the groove at the base of the walls. Design The most common springform pan is a round pan in diameter. However, small circular pans are common along with squares, rectangles, and hearts. They come in a variety of materials including Anodizing, anodized aluminum, heavy-gauge steel, and glass. Optional features include a non-stick surface and a waterproofing seal around the base. This pan is used to bake dishes that cannot be easily inverted for removal from the pan. Some of the most common recipes to call for springform ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Torte
A torte (; from (), in turn from Latin language, Latin via ) is a rich, usually Layer cake, multilayered, cake that is filled with whipped cream, buttercreams, mousses, Fruit preserves#Jam, jams, or fruit. Tortes are commonly baked in a springform pan. Sponge cake is a common base, but a torte's cake layers may instead be made with little to no flour, using ingredients such as ground Nut (fruit), nuts or breadcrumbs. Ordinarily, the cooled torte is Icing (food), glazed and Garnish (food), garnished. Origin The best-known of the typical tortes include the Austrian Sachertorte and Linzertorte, the German Schwarzwälder Kirschtorte, and the many-layered Hungarian Dobos torte. But other well-known European confections are also tortes, such as the French St. Honoré Cake, Gâteau St. Honoré. In Hungary, Czech Republic, Slovakia, Ukraine, and Russia cakes are usually called tortes without differentiating between ''cake'' and ''torte''. In Polish, as an example, the word ''to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cake Pan
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning. Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down. History The history of cooking vessels before the development of pottery is minimal due to the limited archaeolo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cooking Vessels
This is a list of cooking vessels. A cooking vessel is a type of Cookware and bakeware, cookware or bakeware designed for cooking, baking, roasting, boiling or steaming. Cooking vessels are manufactured using materials such as steel, cast iron, aluminum, Clay pot cooking, clay and various other ceramics. All cooking vessels, including ceramic ones, absorb and retain heat after cooking has finished. Cooking vessels * Bain-marie or double boiler – in cooking applications, usually consists of a pan of water in which another container or containers of food to be cooked is placed within the pan of water. * Beanpot – a deep, wide-bellied, short-necked vessel used to cook bean-based dishes. Beanpots are typically made of ceramic, though pots made of other materials, like cast iron, can also be found. * Billycan – a lightweight cooking pot in the form of a metal bucketFarrell, Michael. "Death Watch: Reading the Common Object of the Billycan in ‘Waltzing Matilda’." Journal of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Catalog From CHG
Catalog or catalogue may refer to: *Cataloging **in science and technology ***Library catalog, a catalog of books and other media ****Union catalog, a combined library catalog describing the collections of a number of libraries *** Calendar (archives) and Finding aid, catalogs of an archive ***Astronomical catalog, a catalog of astronomical objects ****Star catalog, a catalog of stars ***Pharmacopoeia, a book containing directions for the preparation of compound medicines ***Database catalog, in computer science **in arts ***Collection catalog, a catalog of a museum ***Exhibition catalogue, a catalogue of art ***''Catalogue raisonné'', a list of artworks ***Music catalog, a catalog of musical compositions ***Font catalog, a catalog of typefaces containing specimen with example use of fonts **in sales ***Mail order catalog *** Parts book, a book published by a manufacturer, containing the part numbers of their products ***Trade literature, printed materials published by creating , ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Springform
A springform pan is a type of bakeware that features sides that can be removed from the base. Springform refers to the construction style of this pan. The base and the sides are separate pieces that are held together when the base is aligned with a groove that rings the bottom of the walls. The pan is then secured by a latch on the exterior of the wall. This tightens the 'belt' that becomes the walls of the pan and secures the base into the groove at the base of the walls. Design The most common springform pan is a round pan in diameter. However, small circular pans are common along with squares, rectangles, and hearts. They come in a variety of materials including anodized aluminum, heavy-gauge steel, and glass. Optional features include a non-stick surface and a waterproofing seal around the base. This pan is used to bake dishes that cannot be easily inverted for removal from the pan. Some of the most common recipes to call for springform pans are cheesecakes and tortes. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frozen Dessert
Frozen dessert is a dessert made by freezing liquids, semi-solids, and sometimes solids. They may be based on flavored water ( shave ice, ice pops, sorbet, snow cones), on fruit purées (such as sorbet), on milk and cream (most ice creams, sundae, sherbet), on custard ( frozen custard and some ice creams), on mousse ( semifreddo), and others. It is sometimes sold as ice-cream in South Asia and other countries. History The origins of frozen desserts are obscure, although several accounts exist about their history. Some sources describe ice cream-like foods as originating in Persia as far back as 550 BC. Using ice houses and ice pools, Persians were able to serve and produce faloodeh and sorbets all year round. Ice and snow were prized ingredients in many ancient cuisines. The Chinese, the Greeks and the Romans gathered, stored and used ice or snow. Ice and snow were said to be desirable because of the difficulty of both harvesting and storing it for any length of time. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quiche
Quiche ( ) is a French tart consisting of a pastry crust filled with savoury custard and pieces of cheese, meat, seafood or vegetables. A well-known variant is quiche lorraine, which includes lardons or bacon. Quiche may be served hot, warm or cold. Overview Etymology The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — "quiche lorraine" — was recorded in 1925. The further etymology is uncertain, but it may be related to the German ' meaning "cake" or "tart". History Recipes for eggs and cream baked in pastry containing meat, fish and fruit are referred to as ''Crustardes of flesh'' and ''Crustade'' in the 14th-century, English Cookbook, '' The Forme of Cury.'' As there have been other local medieval preparations in Central Europe, from the east of France to Austria, that resemble quiche. In 1586, a quiche like dish was served at a dinner for Charles III, Duke of Lorraine. The 19th century noun Quiche later being g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pizza
Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high temperature, traditionally in a wood-fired oven. The term ''pizza'' was first recorded in 997AD, in a Latin manuscript from the Southern Italy, southern Italian town of Gaeta, in Lazio, on the border with Campania. Raffaele Esposito is often credited for creating the modern pizza in Naples.Arthur Schwartz, ''Naples at Table: Cooking in Campania'' (1998), p. 68. .John Dickie, ''Delizia!: The Epic History of the Italians and Their Food'' (2008), p. 186.Father Giuseppe Orsini, Joseph E. Orsini, ''Italian Baking Secrets'' (2007), p. 99. In 2009, Neapolitan pizza was registered with the European Union as a traditional speciality guaranteed (TSG) dish. In 2017, the art of making Neapolitan pizza was included on UNESCO's list of intangible cultura ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Graham Cracker Crust
Graham cracker crust is a style of pie crust made from crushed graham crackers. Graham crackers are a sweet American cracker made from unbleached, whole wheat graham flour. The crust is usually flavored and stiffened with butter or vegetable oil and sometimes sugar. Graham cracker crust is a very common type of crust for cheesecakes and cream pies in America. Graham cracker pie crusts are available as a mass-produced Mass production, also known as mass production, series production, series manufacture, or continuous production, is the production of substantial amounts of standardized products in a constant flow, including and especially on assembly lines. ... product in the United States, and typically consist of the prepared crust pressed into a disposable aluminum pie pan. Variations use crushed cookies or Nilla wafers as substitutes for the graham crackers. Graham cracker crusts may be baked or unbaked before filling. Origin The invention of the graham cracker ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheesecake
Cheesecake is a dessert made with a soft fresh cheese (typically cottage cheese, cream cheese, quark or ricotta), eggs, and sugar. It may have a crust or base made from crushed cookies (or digestive biscuits), graham crackers, pastry, or sometimes sponge cake. Cheesecake may be baked or unbaked, and is usually served chilled. Vanilla, spices, lemon, chocolate, pumpkin, or other flavors may be added to the main cheese layer. Additional flavors and visual appeal may be added by topping the finished dessert with fruit, whipped cream, nuts, cookies, fruit sauce, chocolate syrup, or other ingredients. History An ancient form of cheesecake may have been a popular dish in ancient Greece even prior to Romans' adoption of it with the conquest of Greece. The earliest attested mention of a cheesecake is by the Greek physician Aegimus (5th century BCE), who wrote a book on the art of making cheesecakes (—). The earliest extant cheesecake recipes are found in Cato the Eld ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
