Tag Archives: Culinary

Stock Flavour

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Stock Flavour

Add just the right amount of stock to your dish.

  • Stock is typically a liquid that is used for flavouring savoury food.
  • Stock is generally made by extracting flavour from meat, herbs, spices, bones and/or vegetables, via simmering or cooking in water, or sometimes wine.
  • Broth and stock are similar, although the latter generally lacks solids and is used as a flavouring, while the former usually contains solids and is eaten like soup.
  • Sauces like gravy, and soups use stock most often, which is their main ingredient, while it is also used in other main dishes to increase their flavour.
  • To prevent waste, stock can be stored in a freezer, or in the refrigerator for a few days, which can then be boiled every three or four days until used.

Stock Flavour, Chicken, Powder, Crumb, Liquid, Ten Random Facts, Culinary, Food

  • Ready-made stock powder or cubes, that only require the addition of water, can be found sold commercially in supermarkets, and these are quick and easy to use and give instant flavour, although ready-made liquid stock is also available.
  • Stock ranges from brown to white in colour, depending on the ingredients and process of cooking; and these are named fond blanc and fond brun respectively.
  • Common types of stock include fish, chicken, vegetable, lamb and veal.
  • Recipes for mushroom-based and beef-based stocks surfaced around the mid 1600s, and many recipes have developed over time.
  • Although nutritional value is dependent on the type of stock, common nutrients of significance include protein, riboflavin and niacin, as well as sodium, and many other vitamins and minerals are also present.
Bibliography:
Olver L, Soups, 2015, FoodTimeline, http://www.foodtimeline.org/foodsoups.html#stock
Stock (food), 2014, Wikipedia, http://en.wikipedia.org/wiki/Stock_(food)

 

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Apple Sauce

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Apple Sauce

Add an abundance of flavour with apple sauce.

  • Apple sauce is a culinary sauce that uses apples as its primary ingredient, and it is usually a dull yellow colour that can have a slight green or red tinge, especially if the skin of the apples is used.
  • The words ‘apple sauce’ can be combined as one word ‘applesauce’, and the substance is also known as ‘apple compôte’, which is taken from the French term.
  • Liquids, such as water; spices, such as cinnamon; and/or flavours, such as honey or sugar, are all typical ingredients in apple sauce.
  • Apple sauce is commonly served with meat dishes, notably pork, as well as vegetables, and sometimes it accompanies sweet dishes, like pancakes.
  • Apple sauce requires the cooking of chopped apples in a liquid, and it can easily be made at home, or found in jars, tubs or tins, sold commercially in supermarkets.

Apple Sauce, Yellow, Condiment, Flavour, Applesauce, Ten Random Facts, Culinary

  • In some countries, apple sauce is served as a dessert, and it can be used as an ingredient in other foods, like cake, as a flavouring or sweetener.
  • Although apple sauce can be highly chunky, the sauce is often finely puréed; while the higher the apple’s acidity, the finer the purée will be.
  • Apple sauce has been made for hundreds of years, being cooked in the medieval period in Europe, and it was an efficient process to keep uneaten or unsold apples from rotting during winter months.
  • Apple sauce is a popular homemade baby food, as it is relatively easy to make, and easily digestible by babies.
  • Apple sauce is very high in vitamin C, and it also has significant quantities of fibre, as well as pectin, that has traditionally been used to treat diarrhoea.
Bibliography:
Apple sauce, 2015, Wikipedia, http://en.wikipedia.org/wiki/Apple_sauce
Food history: applesauce, 2014, Erinnudi.com, http://www.erinnudi.com/2014/09/05/food-history-applesauce/
Jensen S, A brief history of Applesauce, 2012, Info Barrel, http://www.infobarrel.com/A_Brief_History_of_Applesauce

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Cheesecake

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Cheesecake

Always savour your last mouthful of cheesecake.

  • Cheesecakes are generally a type of dessert that are made primarily of a cream cheese mixture, and they often feature multiple layers.
  • Ancient Greeks are believed to be the first to have designed cheese-based cakes, somewhat similar to modern recipes; and it is said that the Greek Aegimus, a physician in the 5th century BC, wrote the first cheesecake recipe.
  • The main ingredients of a cheesecake generally include sugar and cream cheese, or other type of creamy cheese like cottage cheese or ricotta, and sometimes eggs or cream are included.
  • Cheesecakes may have a crust that is often a type of pastry or cookie crumb mixture, and/or a top layer of fruit, cream, syrup, sauce and/or nuts.
  • An early recipe for a cheesecake was developed in the 1300s, in a Middle-English recipe collection.

Cheesecake, White, Red, Top, Dessert, Culinary, Delicious, Slice, Berry, Ten Random Facts

  • Cheesecakes can be either baked in an oven or chilled in the fridge, depending on the ingredients and recipe, while these vary depending on the country or region; and there is some controversy as to whether the dessert is a custard, pie or tart.
  • The baked New York cheesecake is one of today’s most common versions, and its main ingredient, cream cheese, was invented by the American William Lawrence, in the United State’s New York in the 1870s, with the new styled desserts becoming popular soon after.
  • Cheesecakes are commonly made at home, but they are often available in cafes and restaurants as a dessert option, and they can also be purchased from specialised cheesecake shops, and often from supermarkets in a fresh or frozen form.
  • The United States national day for cheesecakes is observed on the 30th of July, and it is commonly celebrated by the dessert outlets around the country with discounted products.
  • Cheesecakes can be a good source of vitamin A, riboflavin, protein, and phosphorus, although they usually contain a significant amount of fat.
Bibliography:
Cheesecake, 2015, Wikipedia, http://en.wikipedia.org/wiki/Cheesecake
The Rich History of a Favorite Dessert, 2014, Cheesecake.com, http://www.cheesecake.com/History-Of-Cheesecake.asp

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Bay Leaf

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Bayleaf, Leaf, Culinary, Bay, Ten Random Facts, Flavour, Dried, Plant

Make tea with style, using a bay leaf, or two.

  • A bay leaf is vegetation that is typically used for culinary purposes, as a flavouring, and the leaves can be derived from a variety of plants.
  • Bay leaves come from plants of the families Lauraceae and Myrtaceae, the family of true laurels and myrtles respectively, while the most commonly available leaves are from the bay laurel tree with the scientific name Laurus nobilis.
  • Bay leaves are typically light in weight, and range from green to a light brown in colour; and they can be used fresh or dried, and are commonly available in a dried form in supermarkets.
  • Ancient Greeks used bay leaves to flavour foods, and they have also been used in Mediterranean, American and some Asian cuisines.
  • The bay leaf has a flavour from sharp to bitter, and if used fresh, the flavour will be mild, while the dried leaf emits an aroma similar to herbs.

Bayleaf, Leaf, Culinary, Bay, Ten Random Facts, Flavour, Dried, Plant

  • Whole, crumbled or ground bay leaves can be used in cooking, while the latter two methods unleash more flavour, however crushed or whole bay leaves are usually removed from the food before serving, as consuming them can be unpleasant and a hazard.
  • The aroma from a bay leaf can ward off insects, especially pantry moths, and they can also inhibit mould; while a special oil can be derived from the leaves, which can be sold as essential oil.
  • Caution should be taken when obtaining bay leaves, as similar looking leaves can be toxic to humans if they are accidentally used instead.
  • Food that can be flavoured with bay leaves includes soup, meat dishes, breads, cream, seafood, vegetables, rice, and condiments; and the leaves are one of the main ingredients in the bundle of herbs called ‘bouquet garnis’.
  • Bay leaves are high in vitamin A, vitamin C, iron, vitamin B6 and manganese and the leaves can be used to make a tea drink.
Bibliography:
Bay Leaf Nutrition Facts, 2015, Nutrition And You, http://www.nutrition-and-you.com/bay-leaf.html
Bay Leaf, 2014, Wikipedia, http://en.wikipedia.org/wiki/Bay_leaf

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Egg (Food)

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Egg (Food)

Eggs are a staple part of cooking.

  • Eggs used for human consumption are most frequently from domesticated fowl, and they are used as a staple item in cookery and for the reproduction of the birds; while the most common animal to produce commercial eggs are chickens, primarily of the genus Gallus, with the scientific name Gallus gallus domesticus.
  • The ‘white’, ‘yolk’ and ‘shell’ are the primary components of an egg; and whites have a water portion of approximately 87%, while yolks have a 50% portion.
  • Eggs are generally an oval shape, and those produced from chickens typically range from 43 to 71 grams (1.5 to 2.5 ounces) in weight.
  • Although chicken eggs are the most common variety eaten, the produce of ostriches, turkeys, ducks, geese and quails are used in various cuisines.
  • Eggs are commonly used in main dishes, often for savoury flavour, or as a binder, especially in baked goods, and they can also be scrambled, boiled, fried, poached or pickled.

Egg, Oval, Poultry, Chicken, Variety, Brown, White, Cream, Food, Culinary, Ten Random Facts

  • Each egg sold commercially is usually graded for size and colour, inspected for cracking in the shell and other defects, and sometimes cleaned to remove residue that can cause bacteria and viruses that can be hazardous to humans; and they are best stored in the refrigerator to prevent growth of bacteria.
  • Eggs can trigger allergic reactions in humans, such as swelling, rashes, hives, breathing problems and dizziness; and around 1% to 2% of the United States’ population is affected by the allergy.
  • Eggs are very high in choline, protein, riboflavin, selenium, and vitamin B12; high in phosphorus, folate, vitamins A and D, and iron; and they also contain many other vitamins and minerals.
  • The colour of egg shells is different according to the breed or species of bird, but they typically range from brown to white, and different countries and areas have different preferences regarding the colour of the shells.
  • An egg can symbolise ‘the start’, ‘fertility’ and ‘new life’, while the latter is the reason for the poultry item being used as an Easter symbol.
Bibliography:
Egg (Food), 2015, Wikipedia, http://en.wikipedia.org/wiki/Egg_%28food%29
Egg, pasture-raised, 2015, World’s Healthiest Foods, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=92

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Australasian Snapper

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Australasian Snapper

A snappy Australasian snapper.

  • Australasian snappers are fish native to the ocean near Australia, China, Indonesia, Japan, Philippines, Taiwan and New Zealand.
  • ‘Australasian snappers’ are also known as ‘silver seabreams’, ‘snappers’, ‘cocknies’, ‘pinkies’, ‘queens’, ‘schnappers’ and ‘ruggers’.
  • The scientific name of an Australasian snapper is Pagrus auratus, from the family Sparidae, the family of sea bream, and despite its common name, it is not technically a snapper.
  • Australasian snappers can be found in waters near the coast, around underwater rocky landscapes, among reefs, and in depths of up to 200 metres (656 feet).
  • The lifespan of Australasian snappers can reach from 40 to 54 years; and young females may develop into males by adulthoood, although this is not common in some areas.

Australasian Snapper, Animal, Fish, Cut, Dead, Food, Two, Pink, Ten Random Facts, New Year, Seafood, Culinary, Australia

  • Australasian snappers generally grow between 40 to 130 centimetres (16 to 51 inches) in length, and weigh between 10 to 20 kilograms (22 to 44 pounds).
  • Australasian snappers are among the most commonly eaten fish by humans in countries where they are found nearby, such as Australia.
  • The diet of Australasian snappers generally consists of crabs, shrimp, starfish, other fish, sea urchins and shellfish.
  • Australasian snappers can have scales ranging from red, pink, grey, silver or gold in colour, and mature adults develop an obvious hump on the top of their head.
  • Australasian snappers often cannot be legally caught for human consumption if they are less than 35 centimetres (14 inches) in length; and this is to prevent over-fishing so as not to damage the population of fish.
Bibliography:
Snapper, 2014, PIRSA Fisheries, http://www.pir.sa.gov.au/fisheries/recreational_fishing/target_species/snapper
Snapper, Pagrus auratus (Bloch & Schneider, 1801), 2014, Australian Museum, http://australianmuseum.net.au/Snapper-Pagrus-auratus-Bloch-Schneider-1801
Silver Seabream, n.d, FishBase, http://fishbase.sinica.edu.tw/summary/6426
Australasian Snapper, 2014, Wikipedia, http://en.wikipedia.org/wiki/Australasian_snapper

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