Category Archives: Culinary

Oyster

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Oyster

Collect the pearls and eat the oyster.

  • Oysters are aquatic animals that are typically found in saltwater habitats around the world, and they can be found attached to rocks, water structures and other objects.
  • The term ‘oyster’ generally refers to a loosely grouped collection of clams, that are from the class Bivalvia, the class of bivalve molluscs, however, Ostreidae, is the family of true ones, of which the edible creatures belong to.
  • The hard shell of an oyster is typically a variety of colours, that can include tan, white, brown, black and yellow, and they range from 3 to 36 centimetres (1.2 to 14 inches) in length.
  • Some oyster species can produce pearls, however pearls are generally cultivated or obtained from the distant relatives in the Pinctada genus, that belong to Pteriidae family, the family of feather oysters.
  • Oysters have a diet that primarily consists of plankton or other microscopic objects in the water, that is collected by filtering water through the mollusc’s gills; and the animal is preyed upon by birds, fish, starfish, turtles and crabs; and have a lifespan of one to three years.

Oyster, Ten Random Facts, Seafood, Animal, Aquatic, Shell, Edible, Cuisine

  • Oysters can produce millions of eggs at one time, which can quickly hatch into larvae, and they permanently establish themselves on a surface after a few weeks.
  • Oysters have been part of the human diet since ancient times and are commonly eaten today, often as part of a seafood dish; and they are usually obtained by boating, diving or wading, and gloved hands or rakes are used to pry the molluscs from their permanent surfaces.
  • The colour of oyster blood is transparent, and large quantities of water can be filtered by a single animal, with an average of 189 litres (50 gallons) a day.
  • Oysters are extremely high in vitamin B12, copper and zinc, and they are high in iron, selenium, and vitamin D, and contain many other vitamins and minerals.
  • Oysters need to be fresh when eaten, and the animal cannot be dead before cooking, as they will be toxic; and while the mollusc can be consumed raw, they are commonly cooked, fried, smoked, roasted, steamed, or boiled.

 

Bibliography:
Oyster, 2013, A-Z Animals, http://a-z-animals.com/animals/oyster/
Oyster, 2015, National Geographic, http://animals.nationalgeographic.com.au/animals/invertebrates/oyster/
Oyster, 2015, Wikipedia, http://en.wikipedia.org/wiki/Oyster


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Chili Pepper

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Chili Pepper

Try not to kill your tongue with hot chilli peppers.

  • A chili pepper is a red, yellow or green coloured fruit, usually from one of five species of plants that belong to the Capsicum genus, and they are from the family Solanaceae, the family of nightshades.
  • ‘Chili peppers’ are also known as ‘chilli peppers’, ‘chile peppers’, ‘chillies’ and ‘peppers’; and they range in shape and size, and are generally between 2.5 to 15 centimetres (1 to 6 inches) in length.
  • Chili peppers are native to America, where the food has historically been a staple culinary item, particularly in Central America.
  • Chili pepper was named after black pepper, which, according to the Italian explorer, Christopher Columbus who named them, had a similar spicy flavour.
  • Around the 1500s, after Christopher Columbus’ discovery, chili peppers became known and used in Europe; and Portuguese traders brought the food to Asia.

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  • Chili peppers contain a chemical named capsaicin, which causes the hot, spicy flavour; and the capsaicin quantity is measured using Scoville heat unites (SHU); while the hottest is the Carolina reaper, with 2.2 million SHU.
  • Chili peppers can be eaten dried or fresh; cooked, roasted, ground or pickled, and they are popular in curries, and Mexican and Asian cuisine.
  • Chemicals, including capsaicin, can be derived from chili peppers to create pepper spray, which can be used to temporarily blind people, sometimes used for police control purposes.
  • Chili peppers can be used to combat pain from nerve disfunctions and osteoarthritis, as well as protecting healthy fats.
  • Chili peppers are extremely high in vitamin C, and they are high in vitamin K, vitamin A and fibre.
Bibliography:
Chili pepper, 2015, Wikipedia, http://en.wikipedia.org/wiki/Chili_pepper
Chili pepper, dried, 2015, The World’s Healthiest Foods, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=29

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Basil

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Basil

Add a tinge of flavour with some basil.

  • Basil is a species of leafy herb that is used primarily in cooking, and it is mostly grown as an annual.
  • ‘Basil’ is also known as ‘Saint Joseph’s Wort’ and ‘sweet basil’, and sometimes ‘Thai basil’, however this name usually refers to a variety of the herb.
  • Basil has the scientific name Ocimum basilicum and is from the family of mint, and there are numerous varieties of the herb, including a licorice flavoured one.
  • Basil plants typically have green fragrant leaves, although purple varieties are available, and they usually grow to be 30 to 130 centimetres (12 to 51 inches) in height.
  • Basil is said to have originated in Asia and Africa, where, in some countries, it has been grown as a crop in ancient civilisations, especially in India.

Basil, Vegetation, Herb, Plant, Ten Random Facts, Green, Fresh, Growing.

  • Basil leaves are generally used to flavour foods, either dried or fresh, although the latter contains much more flavour, and oil can also be extracted from the plants.
  • Fresh basil should only be cooked for short time periods, as longer cooking will cause the flavour to dissipate.
  • Basil has been used in traditional medicine, especially in India, and studies into the herb have also determined that it has significant antiviral and other beneficial medicinal properties.
  • The term ‘basil,’ has it origins in the word ‘basileus’, and when translated from Greek means ‘king’.
  • Basil is extremely high in vitamin K, and is good source of manganese, and vitamin A.
Bibliography:
Basil, 2015, Wikipedia, http://en.wikipedia.org/wiki/Basil
Basil, 2015, The World’s Healthiest Foods, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=85

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Radish

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Radish

These radish facts are radical.

  • A radish is a savoury vegetable and the root of the plant Raphanus sativus, and there are many cultivated varieties of the vegetable.
  • Radishes are from the family Brassicaceae, the family of mustard and cabbages, and they generally have a sweet, peppery flavour, and are crunchy when raw.
  • Radishes grow quickly and some varieties can be harvested after as little as three weeks, although other varieties can take some months to grow.
  • Although there is no historical record of the origin of radishes, it is believed that they are native to Southeast Asia due to the plant growing in the wild there.
  • Radishes are coloured red, white, green, pink, purple, yellow or black depending on the variety, and they generally have white coloured flesh.

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  • Radishes are typically spherical or cylindrical in shape, and range from 2.5 to 60 centimetres (1 to 23.6 inches) in length, with leaves ranging from 10 to 60 centimetres (4 to 24 inches) in height.
  • Radishes are often eaten raw, as a side vegetable or in salads, and they can be made into juice or condiments like pickles, while the leaves can also be eaten, and are often used in soup.
  • Radish seeds can be used for sprouting purposes, and the seeds can also be made into oil.
  • In 2007, 6.35 million tonnes (7 million tons) of radishes were produced around the world.
  • Radishes are high in vitamin C and are good sources of folate and potassium.
Bibliography:
Radish, 2014, Wikipedia, http://en.wikipedia.org/wiki/Radish
Radish, n.d, Good Food, http://www.bbcgoodfood.com/glossary/radish

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Cranberry Sauce

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Cranberry Sauce

Always have cranberry sauce with your turkey.

  • Cranberry sauce is a culinary condiment or sauce used to flavour other food dishes.
  • ‘Cranberry sauce’ is also known as ‘cranberry jelly’, and it is bought in cans or jars from supermarkets, or made at home.
  • The primary ingredients of cranberry sauce are sugar, cranberries and water, and sometimes other ingredients and flavourings are added.
  • Cranberry sauce is typically made by mixing together and boiling the ingredients, as in jam making, causing the elements to combine and thicken and the cranberries to burst.
  • Cranberry sauce can be a semi-liquid or a jelly-solid, and it is usually served scooped out of a jar with a spoon, or sliced.

Cranberry Sauce, Red, Traditional, Liquid, Plate, Ten Random Facts, Condiment

  • Cranberry sauce is traditionally eaten on either Thanksgiving or Christmas, often accompanying a turkey dish, and it is also sometimes served with other meats.
  • The general taste of cranberry sauce varies from country to country; American versions are generally sweet, while European versions tend to be a bit sour.
  • The earliest known recorded mention of cranberry sauce was in 1663, in a cookbook; more than 40 years after the first Thanksgiving dinner in the United States.
  • Commercialised cranberry sauce became available in cans in 1912 and were popularised in the 1930s with the introduction of Ocean Spray’s version.
  • Cranberry sauce is high in vitamin E, fibre and manganese, and it also contains significant quantities of sugar.
Bibliography:
Cranberry Sauce, 2014, Wikipedia, http://en.wikipedia.org/wiki/Cranberry_sauce
Hallowell B, The History Behind 5 Thanksgiving Traditions Americans Love, 2013, The Blaze, http://www.theblaze.com/stories/2013/11/28/5-thanksgiving-traditions-americans-love-a-brief-history-of-turkey-wishbones-football-and-more/
Why Canned Cranberry Jelly Became a Thanksgiving Icon, 2014, The Kitchen, http://www.thekitchn.com/why-canned-cranberry-jelly-became-a-thanksgiving-icon-food-history-213299

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Meringue

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Meringue

Light and airy meringues.

  • Meringues are a light weight and traditionally white food made by whipping ingredients, and they are often eaten as a sweet dessert.
  • Meringues are made primarily of sugar and egg whites that have been whipped together, and sometimes binders, such as cornstarch; acids, such as cream of tartar; and flavouring, such as vanilla, are included.
  • Meringues are typically sweet flavoured and have a crisp outer surface, with either a light chewy or crisp textured interior, and food colouring can be added for decorative effects.
  • The earliest known record of the word ‘meringue’, is found in the 1692 cookbook written by the chef François Massialot of France, in Europe, although it is believed that the food has its origins in the 1500s.
  • One of the first documented meringue recipes was from an early 1600s recipe book written by Lady Elinor Fettiplace, from England’s now Oxfordshire in Europe, and the recipe was named ‘white biskit bread’.

Meringues, Small, Factory, White, Pink, Green , Coloured, Three, Group, Culinary, French, Ten Random Facts

  • The shape of meringues is generally achieved by using spoons or a piping bag, and once formed to the desired shape, they are generally cooked in an oven on a low temperature.
  • The primary reason for beating the whites of eggs is to break certain bonds, which causes the mixture to stiffen, and if the sugar is not well incorporated into the mixture by significant beating, it will cause small droplets of moisture to appear on the exterior once cooked, which is known as ‘sweating’.
  • There are three main types of meringue: Italian; Swiss; and French; each made using different procedures, and the latter is the most common.
  • Meringues can be used as an ingredient in many other desserts, notably tarts, pavlovas, puddings and cakes.
  • Meringue never contains fat, as its inclusion would cause the mixture to cave in, although it does contain a significant portion of sugar and protein.

 

Bibliography:
Meringue, 2014, Wikipedia, http://en.wikipedia.org/wiki/Meringue
Muster D, The Origins and History of the Meringue, n.d., In Mamas Kitchen, http://www.inmamaskitchen.com/FOOD_IS_ART/meringue2.html

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