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Verjuice
Verjuice is a highly acidic juice made by pressing unripe grapes, crab-apples or other sour fruit. Sometimes lemon or sorrel juice, herbs or spices are added to change the flavor. It also goes by the name verjus. Etymology The word ''verjuice'' ( ) comes from the Middle French ''vert jus'' (), which refers to its sour grape source. The authors of ''The Medieval Kitchen: Recipes from France and Italy'' (1998) write that the grape seeds preserved in salts were also called ''verjus'' during the Middle Ages. History From the Middle Ages through the Renaissance, verjus was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. Verjus is called ''husroum'' (حصرم) in Arabic; it is used extensively in Lebanese and Syrian cuisine. Verjus is known as ''ab-ghooreh'' (آبغوره) in Persian, and it is used extensively in Persian cuisine, such as in Shirazi salad. Modern resurgence Maggie Beer, a South Australian co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medieval Cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various Culture of Europe, European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, Diet (nutrition), diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisines. Cereals remained the most important staple during the Early Middle Ages as rice was introduced to Europe late, with the potato first used in the 16th century, and much later for the wider population. Barley, oats, and rye were eaten by the poor while wheat was generally more expensive. These were consumed as bread, porridge, gruel, and pasta by people of all classes. Cheese, fruits, and vegetables were important supplements for the lower orders while meat was more expensive and generally more prestigious. Game (food), Game, a form of meat acquired from hunting, was common only on the nobility's tabl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iranian Cuisine
Iranian cuisine comprises the culinary traditions of Iran. Due to the historically common usage of the term "Name of Iran, Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Ethnicities in Iran, Iranian ethnic groups who have contributed to Iran's culinary traditions. Iran has a rich variety of traditional dishes, and has influenced many other cuisines over the ages, among them List of dishes from the Caucasus, Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Iraqi cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate society, Persianate sultanates that flourished during Islamic rulers in the Indian subcontinent, Musli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shirazi Salad
Shirazi salad ( ''sālād shirāzi'') is a Persian salad that originated from and is named after Shiraz in southern Iran. It is a relatively modern dish, dating to sometime after the introduction of the tomato to Iran at the end of the nineteenth century in the Qajar era. Its primary ingredients are cucumber, tomato, onion, olive oil, herbal spices and verjuice, although lime juice is sometimes used in its preparation. In Iran, it is eaten in the summer as a side dish on its own, and year-round as a side dish alongside meat-based foods such as Persian kabob and as a side dish before and after meals. Shirazi salad is sometimes served as an accompaniment to rice such as loobia polo, an Iranian rice dish made with green beans and tomatoes. Cookbook author Jila Dana-Haeri describes it as a refreshing dish during the summer. Shirazi salad has been described as being akin to a national salad in Iran, and it is a common meal accompaniment. It may also be used in a manner similar to t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deglazing (cooking)
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies. Meat When a piece of meat is roasted, pan- fried, or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is ''sucs'', ), from the Latin word ''succus'' (sap). The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat stock, a spirit, wine, or verjuice is added to act as a solvent. Dairy, however, is not recommended for deglazing, as it may curdle when added to high heat. The solvent allows the cook to scrape the dark spots from the bottom of the pan and dissolve them, incorporating the remaining browned material at the bottom of the pan into ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grape
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters. The cultivation of grapes began approximately 8,000 years ago, and the fruit has been used as human food throughout its history. Eaten fresh or in dried form (as raisins, currants and sultanas), grapes also hold cultural significance in many parts of the world, particularly for their role in winemaking. Other grape-derived products include various types of jam, juice, vinegar and oil. History The Middle East is generally described as the homeland of grapes and the cultivation of this plant began there 6,000–8,000 years ago. Yeast, one of the earliest domesticated microorganisms, occurs naturally on the skins of grapes, leading to the discovery of alcoholic drinks such as wine. The earliest archeological evidence for a dominant position of wine-making in human culture dates f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maggie Beer
Maggie Beer (born Margaret Anne Ackerman, 19 January 1945) is an Australian chef, food author, restaurateur, and food manufacturer. Beer was one of the judges on '' The Great Australian Bake Off'' alongside Matt Moran until 2022 and is also a regular guest on ''MasterChef Australia''. Early life Maggie Beer was born in Sydney in January 1945, to Ronald Ackerman, whose German ancestry was from his paternal grandparents, and Doreen Carter, who had English ancestry from her maternal great-grandparents. Her father's ancestors were gold miners in Hill End in regional New South Wales. Beer believed they were Jewish, but this was refuted in an episode of '' Who Do You Think You Are?'', as it emerged that her ancestors had been Catholic for as long as there were records. She grew up with her family in Sydney's western suburbs. Beer's parents faced issues with bankruptcy as she was growing up and re-invented themselves as caterers. She stated this contributed to her strong work ethi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinho Verde
Vinho Verde (; , nonliterally 'young wine') refers to Portuguese wine that originated in the historic Minho Province in the far north of the country. The modern-day 'Vinho Verde' region, originally designated in 1908, includes the old Minho Province plus adjacent areas to the south. In 1976, the old province was dissolved. Vinho Verde is not a grape variety, it is a Denominação de Origem Controlada, DOC for the production of wine. The name means 'green wine', but translates as "young wine", with wine being released three to six months after the grapes are harvested. They may be Red wine, red, White wine, white or rosé, and they are usually consumed soon after bottling. A Vinho Verde can also be a sparkling, a Late Harvest or even Brandy. In its early years of production, the slight effervesce of the wine came from malolactic fermentation taking place in the bottle. In winemaking, this is usually considered a wine fault but Vinho Verde producers found that consumers liked the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iranian Traditional Medicine
Iranian traditional medicine (ITM) (), also known as Persian traditional medicine, is one of the most ancient forms of traditional medicine. ITM is grounded in the concept of four humors: phlegm (Balgham), blood (Dam), yellow bile (Ṣafrā') and black bile (Saudā'). The four humors concept is based on the teachings of Rhazes and Avicenna into an elaborate medical system. Some scholars believe that efforts for revitalizing ITM in recent years have shaped two main attitudes: evidence-based medicine, and quackery byt there is also a pseudoscientific stream in the field. History Globally, this medicine reached its peak in Iran, concurrent with polymaths such as Muhammad ibn Zachariah al-Razi, Ibn Sina and Esmaeil Jorjani. Ancient Iranian Medicine, the basic knowledge of four humors as a healing system, was developed by Hakim Ibn Sina in his medical encyclopedia ''The Canon of Medicine''. Health maintenance According to a definition given in one of the first Iranian medic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lemonade
Lemonade is a sweetened lemon-flavored drink. There are many varieties of lemonade found throughout the world. In some parts of the world, lemonade refers to an un-carbonated, traditionally, homemade drink, using lemon juice, water, and a sweetener such as cane sugar, simple syrup, maple syrup or honey. In other parts of the world, it is most commonly a reference to a carbonated lemon-flavoured soft drink or soda. Despite the differences between the drinks, each is known simply as "lemonade" in countries where it is dominant. The suffix "-ade" may also be applied to other similar drinks made with different fruits, such as limeade, orangeade, or cherryade. History A drink made with lemons, dates, and honey was consumed in Mamluk Egypt, including a lemon juice drink with sugar, known as ''qatarmizat''. The term lemonade has been used in England since 1663 and Samuel Pepys consumed it in the 1660s. In 1676, a company known as ''Compagnie de Limonadiers'' sold lemonade ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taste
The gustatory system or sense of taste is the sensory system that is partially responsible for the perception of taste. Taste is the perception stimulated when a substance in the mouth biochemistry, reacts chemically with taste receptor cells located on taste buds in the oral cavity, mostly on the tongue. Taste, along with olfaction, the sense of smell and trigeminal nerve stimulation (registering texture, pain, and temperature), determines Flavoring, flavors of food and other substances. Humans have taste receptors on taste buds and other areas, including the upper surface of the tongue and the epiglottis. The gustatory cortex is responsible for the perception of taste. The tongue is covered with thousands of small bumps called lingual papillae, papillae, which are visible to the naked eye. Within each papilla are hundreds of taste buds. The exceptions to this is the filiform papillae that do not contain taste buds. There are between 2000 and 5000Boron, W.F., E.L. Boulpaep. 200 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salad Dressing
A salad dressing is a sauce for salads, used on virtually all leafy salads. Dressings may also be used in preparing salads of beans (e.g., three bean salad), noodle or pasta salads and antipasti, and forms of potato salad. A dressing may even be made for fruit salads. Salad dressings can be drizzled over a salad, added and tossed with the ingredients, or offered "on the side". The functionality of some of these sauces has been extended, meaning they can be served as a dip (as with '' crudités'' or chicken wings). Types In Western culture, there are two basic types of salad dressing: * Vinaigrettes based on a mixture (emulsion) of olive or salad oil and vinegar, and variously flavored with herbs, spices, salt, pepper, sugar, and other ingredients, such as poppy seeds or ground Parmesan cheese. * Creamy dressings, usually based on mayonnaise or fermented milk products, such as yogurt, sour cream ( crème fraîche, smetana) or buttermilk. In the United States, buttermilk-b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: (wine) + (neuter gender of , sour). Vinegar was formerly also called . The word "acetic" derives from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
