Tag Archives: Culinary

Pretzel

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Pretzel

Try not to let pretzels get you twisted!

  • A pretzel is a kind of bread that is formed so that it has the appearance of a knot, and it is often coated with salt, chocolate, seeds, sugar, nuts or other flavours.
  • Pretzels are typically twisted into a shape that has three holes and is roughly symmetrical.
  • Though there are many theories regarding the origins of pretzels, it is thought that they were first invented in the earlier centuries AD, possibly made in European monasteries and distributed to those children that prayed.
  • Pretzels are made of dough, commonly containing yeast, and are shaped and sometimes dipped in a lye solution before being baked in an oven.
  • The pretzel knot is traditionally known to represent a person praying with crossed arms, and to form the typical three hole bread shape with one’s arms, cross them over the chest, and place each hand on the opposite shoulder or upper arm.
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Pretzels
Image courtesy of Bryan Ochalla/Flickr
  • Pretzels have been popularised by Europe’s Germany over the centuries, and the first known illustration of the bread in 1185 also hails from Germany.
  • Pretzels can be hard or soft in nature, with textures ranging from crispy, flaky, smooth and rough, and the dough can be plain or sweetened prior to baking.
  • The term ‘pretzel’ comes from the German word ‘prezel’ or ‘brezel’, (other German words include ‘bretzel’, ‘breze’ and so on), which originally came from the Latin word ‘bracchiatus’ which means ‘with arms or branches’.
  • On average, an American will eat 700 grams (1.5 pounds) of pretzels on an annual basis, though if you live in the US state of Pennsylvania where they are very common, consumption is more likely to be 5.4 kg (12 pounds) each year.
  • There are many traditions associated with pretzels, one of which was that they were commonly hidden in the Easter period, in a similar way that eggs are hidden today.
Bibliography:
How Did the Pretzel Get Its Shape?, 2015, Wonderopolis, http://wonderopolis.org/wonder/how-did-the-pretzel-get-its-shape/
Pretzel, 2015, Wikipedia, https://en.wikipedia.org/wiki/Pretzel
Upton E, The History of Pretzels, 2013, Today I Found Out, http://www.todayifoundout.com/index.php/2013/06/the-history-of-pretzels/

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Tiramisu

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Tiramisu

Tiramisu is a mix of quite exquisite flavours.

  • Tiramisu is a layered dessert, often considered a cake, that is primarily flavoured with coffee.
  • It is thought that tiramisu originated in Italy’s Veneto in Europe, in the 1960s, although other places and dates, as late as the early 80s, have been suggested.
  • Traditionally, tiramisu consists of ladyfinger or sponge finger biscuits, coffee, mascarpone cheese, cocoa, sugar and egg yolks, however there are numerous variations of the recipe.
  • Tiramisu can be made in a variety of shapes, and although traditionally circular, the dessert is more commonly made in a rectangular shape due to it being easier because of the shape of the finger biscuits.
  • ‘Tiramisu’ is an Italian word that can be translated as ‘pick me up’, often thought to be referring to either the appealing nature, or the energy boosting caffeine and sugar content.
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Tiramisu
Image courtesy of Alexis Fam/Flickr
  • Tiramisu is typically made by soaking finger biscuits in coffee that may be mixed with a liqueur, which are then arranged in a dish so that a mascarpone mixture can be layered on top, with possibly a custard mix on top of that, all of which is repeated one or two times.
  • The top tiramisu layer is usually a cream or mascarpone layer, which is generally sprinkled with cocoa.
  • Fruit is not an uncommon substitute for various layers of tiramisu, while other ingredients may also be swapped with alternative options.
  • In Italy, tiramisu is often reserved for festive or special occasions, and it is now eaten in many countries around the world.
  • Tiramisu is very high in fat, and is high in protein, vitamin A, riboflavin, phosphorus, manganese and copper, and has many other vitamins and minerals.
Bibliography:
Tiramisu: A Cause for Celebration, 2015, Delallo, http://www.delallo.com/articles/tiramisu-italys-dessert
Tiramisu, 2015, Wikipedia, https://en.wikipedia.org/wiki/Tiramisu
Volpi A, The History of Tiramisu’ Cake, 2003, Anna Maria’s Open Kitchen, http://www.annamariavolpi.com/page38.html

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Papadum

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Papadum

The number of papadum spelling variations is enough to cover the actual recipe variations!

  • Papadums are a thin, cracker or bread-like food made primarily of water and a type of flour, sometimes with the addition of oil and salt.
  • A ‘papadum’ is also known as a ‘papad’, ‘pappadum’, ‘poppodum’, ‘pappadam’, ‘papari’ and ‘pāpar’, and there are countless other spelling variations.
  • The flour used to make papadums varies and can include rice, black gram, lentil, potato or chickpea flour.
  • In general, papadums are made by making a dough, and then cooking it by either toasting, deep frying, microwaving or roasting.
  • Papadums are often eaten as an accompaniment to a main meal, such as a curry, or eaten as a snack; while condiments, vegetables, spices and/or curries may be placed on the cooked version before serving.

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  • Occasionally papadum dough is flavoured with spices, and they can be made in a wide variety of sizes.
  • Papadums originated in India, Asia, where it is a particularly popular appetiser, and they are commonly used as a scoop in the process of eating Indian food, especially curry, and can be used to dull the spiciness of the food.
  • Due to its inexpensive ingredients and ease in making, papadums are commonly made and sold by Indian females in their country, as a way to support their family.
  • The texture of cooked papadums should be crispy, rough and somewhat bumpy; the bumpiness depending on the cooking style, though sometimes they are served soft like flat bread.
  • Papadums are commonly available in supermarkets, and are sold cooked and ready to eat, or in a dried form ready to cook.
Bibliography:
Papadum, 2015, Wikipedia, https://en.wikipedia.org/wiki/Papadum
Papadum Bread, 2015, Recipe Tips, http://www.recipetips.com/glossary-term/t–37535/papadum-bread.asp
What is Papadum Bread?, 2015, WiseGEEK, http://www.wisegeek.com/what-is-papadum-bread.htm

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Kale

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Kale

Imagine kale, imagine leafy vegetable.

  • Kale is a form of commonly eaten leafy vegetable that possibly has its origins in and around Turkey in the Middle East.
  • ‘Kale’ is also known as ‘borecole’, ‘boerenkool’ and ‘salad savoy’, while the ‘ornamental’ varieties that are grown are also edible.
  • Kale is directly related to cabbage, broccoli and cauliflower, as it is from the species with the scientific name Brassica oleracea, and it is from the family Brassicaceae, the family of mustards and cabbage.
  • Kale was grown in ancient Rome and Greece and was commonly eaten up until the Middle Ages, and at various times in history it has had renewed popularity.
  • Kale comes in a variety of colours, including pinks, whites, purples, reds and greens, of which the latter is most commonly eaten, and the vegetable can be stored in the freezer so that it can be used at a later time.

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  • Kale is popularly used in salads, soups, or as a side vegetable, and it can be separated into smaller pieces and cooked like a potato crisp.
  • There are different varieties of kale, and some have fairly flat leaves, while others have very curly leaves, and they can have a somewhat bitter or earthy flavour, though it depends on the variety.
  • The flavour of kale can decrease if lemon juice or oil is used with the vegetable, though it can reduce the bitterness, and the vegetable develops a sweeter flavour if harvested after a frost.
  • Kale is extremely high in vitamin A and vitamin C; is extraordinarily high in vitamin K; and the vegetable contains antioxidants, as well as having anti-inflammatory and cancer preventing properties.
  • A significant amount of oxolates are found in kale, which can crystallise and can cause problems in those with kidney and gallbladder issues.
Bibliography:
Kale, 2015, The World’s Healthiest Foods, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=38
Kale, 2015, Wikipedia, https://en.wikipedia.org/wiki/Kale
Neff C, How To Cook Kale, 2010, Experience Life, https://experiencelife.com/article/how-to-cook-kale/
What is Kale Good For?, 2015, Food Facts, http://foodfacts.mercola.com/kale.html

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French Toast

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French Toast

French toast is a bit less simple than putting bread in the toaster.

  • French toast is a bread-based food that is prepared using eggs and the technique of frying.
  • ‘French toast’ is known by a variety of names including ‘German toast’, ‘eggy bread’, ‘French-fried bread’, ‘gypsy toast’, ‘Poor Knights of Windsor’, ‘Spanish toast’, ‘nun’s toast’, and ‘pain perdu’ which means ‘lost bread’ in French.
  • French toast is made from sliced bread that has been fried on both faces after being dipped in beaten eggs, sometimes with the addition of milk and/or spices in the mixture, and there are numerous variations of the recipe.
  • It is usually advantageous to use bread that is not fresh, in making French toast, despite its availability, as staler bread absorbs egg in a manner that renders it less flimsy, while thicker sliced bread is also less likely to break during the dipping stage.
  • The origins of French toast are uncertain, however, there is record of a recipe from the 300s or 400s AD, and the food was being cooked by Ancient Romans.
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French Toast
Image courtesy of stu_spivack/Flickr
  • A type of topping typically accompanies French toast, which can be honey, jam, butter, maple syrup, fruit, bacon or cheese, among others.
  • The French were advocates of making French toast as an efficient and practical way to consume bread that had gone stale and hard, thus limiting waste.
  • French toast is eaten in many countries around the world, and some like to make it without the crusts on the bread.
  • French toast is often eaten for breakfast, while others eat the food as a dessert, or a snack, and it is typically served and eaten while hot.
  • French toast tends to be high in protein, fat, sodium, selenium and riboflavin, and it has many other vitamins and minerals.
Bibliography:
French Toast, 2015, Wikipedia, https://en.wikipedia.org/wiki/French_toast
Where Does French Toast Come From?,  2015, Wonderopolis, http://wonderopolis.org/wonder/where-does-french-toast-come-from
Why French Toast May Not Be As French As You Think, 2015, The Breakfast Courier, https://breakfastcourier.com/french-toast-may-french-think/

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Crêpe

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Crêpe

A thin pancake cannot get a fancier name than ‘crêpe’.

  • Crêpes are a flour-based food item comparable to pancakes, although notably thinner, and once made, they are often filled with a mixture.
  • The term ‘crêpe’ or ‘crepe’ can refer to a filled one as a dessert, or part of a main meal, and the more specific term ‘crêpes de froment’ refers to those made of wheat flour, while ‘galettes’ refers to those made of buckwheat flour.
  • The term ‘crêpe’ is a French word, that comes from the Old French term ‘crespe’, that originates from the Latin words ‘crispa’ or ‘crispus’, meaning ‘curled’.
  • Flour, eggs, milk and butter are typically the primary ingredients used to make a crêpe, and they are cooked on a hot plate, frying pan or special appliance.
  • Cooking temperature and batter thickness are major factors in crêpe quality, and they can result in bumps and unpleasant texture if cooked poorly or have the incorrect batter viscosit.

Crepe, Food, Trivia, Ten Random Facts, Culinary, French, Rolled, Cooked, Homemade, Flat

  • Crêpes as a dish can be made sweet or savoury, depending on the ingredients of the batter and/or fillings or accompaniments, and these can include sugar, lemon juice, egg, fruit, custard, cream, fruit, jam, ham and other meats, syrup, or cheese.
  • Crêpes were originally made of buckwheat flour and eaten as bread, in France’s Brittany in Europe, sometime after buckwheat flour’s introduction to the area in the 1100s.
  • The colour of crêpes ranges from mottled oranges, browns, creams, and yellow shades; and they are generally thin and flexible in nature, which enables the cooked batter to be easily rolled or folded.
  • Numerous crêpe variants and fillings have been seen throughout different communities, particularly in Japan, many European countries and more recently, Western societies.
  • It was only when wheat flour became a widespread, affordable flour type in the 1900s, that it became a popular flour used in crêpes; and the food is now available in restaurants, supermarkets (sometimes frozen), food outlets that specialise in them, or they can be made at home.
Bibliography:
Crêpe, 2008, Epicurean, http://www.epicurean.com/articles/crepes.html
Crêpe, 2015, Wikipedia, https://en.wikipedia.org/wiki/Cr%C3%AApe
History of Crêpes, 2014, Monique’s Crêpes, http://www.moniquescrepes.com/a-brief-history-of-crepes/

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