Mayonnaise

No salad is complete without mayonnaise.

  • ‘Mayonnaise’ is also known as ‘mayo’, and became popular in France, eventually spreading to many countries throughout the world.
  • Mayonnaise is typically a condiment that has a thick, creamy texture, and is generally made of egg yolk, oil and an acidic solution such as vinegar or lemon juice.
  • Mayonnaise is usually white, cream or white-yellow in colour, and sometimes includes whole eggs, rather than just the yolk.
  • Mayonnaise is often used as a base ingredient in other condiments, a common sauce being Thousand Island dressing, which is mayo usually mixed with tomato sauce and a few other ingredients.
  • It is not certain who invented mayonnaise, or when or where, but it is considered a Spanish or French concoction, with its origin between the 15th to the 18th centuries.

mayonnaise, condiment, bowl, blue, Ten Random Facts

  • Mayonnaise is high in vitamin K and E and has a high fat content, reaching up to 85% fat in some formulas.
  • Mayonnaise became commercially available and popular in the United States in the early 1900s.
  • Raw egg was traditionally used in mayonnaise, but is now less frequently used due to possible food poisoning from salmonella bacteria.
  • Mayonnaise is often used in or on salads, as well as dressings, sandwiches and dip.
  • It is said that mayonnaise has a number of unusual uses that includes applying it like shampoo conditioner, using it for sunburn relief, and for treating head lice.
Bibliography:
Mayonnaise, 2013, Wikipedia, http://en.wikipedia.org/wiki/Mayonnaise
What are Some Uses of Mayonnaise?, 2013, WiseGEEK, http://www.wisegeek.org/what-are-some-uses-for-mayonnaise.htm

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Mustard

Pass the mustard, please!

  • Mustard is a type of spice and can be in the form of a paste, a sauce, a seed and a ground spice and is often added as a flavouring addition to poultry, wholemeal breads, meats, salads or other mixtures such as dressings.
  • Mustard comes from the seeds of  native European and Asian mustard plant’s from the Brassicaceae family, the family of mustards.
  • Mustard seeds can be coloured from white to yellow to black, and this gives mustard condiments their colour and also their heat, with white seeds being the mildest, and brown and black seeds being the hottest.
  • Mustard paste is made by grinding or cracking the seeds, adding a liquid and sometimes flavours.
  • Romans made a type of mustard by grinding the seeds and then adding grape juice or other liquids, and a recipe using the spice has been found in a Roman cookbook dating back to 300-400 AD .

Mustard, Yellow, Seeds, Mixture Powder, Yellow, Brown, Blobs, Ten Random Facts, Australia

  • Mustard is very high in selenium, and significantly high in fibre, omega 3 and manganese, phosphorous, iron, calcium and magnesium and is good for the digestive system, although some people are allergic to mustard.
  • Romans probably brought mustard to Gaul in the 900s, which then became popular in Europe, and by the 1200s, Paris was making the mustard paste.
  • ‘Mustard’ is from the words ‘mostarde’ and ‘mustarde’, from Old-French and Anglo-Norman respectively, which is a combination of the Latin words ‘mustum ardens which means ‘burning’ or ‘hot’ ‘must’ (as in wine grape juice).
  • The type of mustard sauce used on hot dogs is called ‘yellow’ or ‘American’, due to its vivid yellow colour and popularity in America, and it sometimes has honey added.
  • Mustard was originally used for medicinal purposes, which included the treatment of tooth aches and scorpion stings.
Bibliography:
Mustard (Condiment), 2013, Wikipedia, <http://en.wikipedia.org/wiki/Mustard_(condiment)>
Mustard Seeds, 2013, The World’s Healthiest Foods, <http://www.whfoods.com/genpage.php?tname=foodspice&dbid=106>

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Soy Sauce

Just a little flavour.

  • Soy sauce is a liqiud flavouring, generally used in cooking Asian dishes, and has a muddy, dark brownish colour.
  • Soy sauce is also known as soya sauce.
  • Soy sauce is generally made from soybeans, wheat, salt and water, although tamari, a traditional Japanese soy sauce, usually does not include wheat, which makes it suitable for a gluten free diet.
  • Soy sauce is said to have originated in China in 2BC.
  • Most varieties of soy sauce have lots of salt, meaning high sodium.

Light Soy Sauce, Flavour, Japanese, Chinese, Soya, Plate, Small, Chang's Naturally Brewed, Ten Random Facts

  • Soy sauce is high in lactic acid bacteria and dark Chinese soy sauce is very high in antioxidants.
  • Aspergillus, a fungus, is used to produce a mould, koji, which is vital to the fermentation process which produces the distinct flavour of soy sauce.
  • ‘Soy sauce’ comes from the Japanese word ‘Shoyo’ (しょうゆ).
  • There are numerous varieties and styles of soy sauce, and Japan, China, Indonesia, Taiwan, Korea and Vietnam are among those who produce the sauce.
  • Soy sauce can be made in two ways: blended or brewed.
Bibliography:
Soy Sauce 10 March 2013, Wikipedia, <http://en.wikipedia.org/wiki/Soy_sauce>
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