Tag Archives: Culinary

Corn Starch

By | |
Leave a comment
Corn Starch

Do not starch these facts with corn starch!

  • Corn starch is a thickener used in cooking, that is extracted from the endosperms of corn or maize kernels and the product is said to have been originally used for starching laundry.
  • ‘Corn starch’ is also known as ‘cornstarch’, ‘maize starch’, ‘maizena’ and ‘corn flour’, although in some countries, wheat starch is sometimes labelled as ‘corn flour’.
  • Corn starch is often used to increase the thickness of soup, sauce, custard and other condiments, as well as the mixtures of bakery items.
  • Pure corn starch is gluten free, and it can be replaced with arrowroot effectively, typically by the same ratio.
  • Corn starch is extracted by softening and lightly fermenting the corn kernels, then the starch is removed and later dried.

Corn Starch, White, Ten Random Facts, Thickener, Food, Culinary, Powder, Australia

  • Corn starch, when mixed with water in the correct ratio, produces a substance named Oobleck with properties that deflect fast moving forces but not slow-moving forces.
  • Corn starch is typically white in colour, and is almost always in a very smooth powdered form, and when cooked, it typically loses its colour, becoming transparent, unlike flour that the starch often replaces.
  • When corn starch is added to liquid for thickening purposes, it is best to heat the mixture to a temperature of 100°C (212°F), to produce the most satisfactory thickened result.
  • The United States business, Colgate and Company are said to be the first to produce corn starch, in 1844, and soon after, Thomas Kingsford, an employee who is said to be the inventor, began a factory in New York to produce the substance.
  • Corn starch is very high in carbohydrates and has small quantities of selenium and other minerals.
Bibliography:
Corn starch, 2014, Wikipedia, http://en.wikipedia.org/wiki/Corn_starch
Cornstarch, 2010, Cooksinfo.com, http://www.cooksinfo.com/cornstarch
The History of Cornstarch, n.d, Eye-on New Media, http://www.eyeon-newmedia.co.za/schweizer/docs/Reports%20-%20General/The%20History%20of%20Corn%20Starch.pdf
What is Cornstarch?, 2014, WiseGEEK, http://www.wisegeek.org/what-is-cornstarch.htm

Amazon:      

Marshmallow

By | |
Leave a comment
Marshmallow

Toasting marshmallows over the campfire, what a traditional thing to do!

  • Marshmallows are sweet confectionery food items made primarily of sugar.
  • Homemade marshmallow is generally cut into square shaped portions, while commercially manufactured pieces are generally cylindrical in shape, although the shapes can vary.
  • Marshmallows were originally made from the root or sap of the mallow plant, Althaea officinalis, a plant that is said to grow near salt marshes, hence the name of the confectionery, and was also commonly used for medicinal purposes.
  • Marshmallow is generally coloured white, although other colours can be achieved through food colouring and pink is a popular coloured variety.
  • Marshmallows are typically made from sugar and corn starch, although wheat starch is sometimes used, as well as egg or gelatine, which helps to prevent the mixture from collapsing, and flavouring is also often included.

Marshmallow, bundle, white, pink, confectionery, cylindrical, traditional, Australia, Ten Random Facts

  • Marshmallow confectionery, that was made of mallow sap and honey, was invented in Ancient Egypt, and was only available to pharaohs, and it wasn’t until the 1800s that the French invented the fluffy style of confectionery that is now eaten.
  • Marshmallows are a sweet snack food that are eaten as is; used as an addition to hot chocolate; are commonly used as an ingredient in other confectionery items, such as rocky road or puffed rice slices or sweets; and are often coated in chocolate.
  • Alex Doumak, an inventor from America, invented a marshmallow extruding machine in 1948, that allowed for mass production and ease of process, and it created cylinder shaped confectionery due to the tubes that it passed through.
  • Marshmallows are often slightly cooked over campfires or other heat sources, which causes the inside to melt and become gooey.
  • Marshmallows contain small amounts of copper, are very high in carbohydrates (sugar) and contain virtually no fat.

 

Bibliography:
History of Marshmallow, 2014, Boyer, http://www.boyercandies.com/mallo-history.aspx
History of the Marshmallow, 2014, Campfire, http://www.campfiremarshmallows.com/about/history-of-the-marshmallow/
Marshmallow, 2014, Wikipedia, http://en.wikipedia.org/wiki/Marshmallow

Amazon:      

Fudge

By | |
2 Comments
Fudge

Fudge! Well at least these facts aren’t messed up.

  • Fudge is a sweet confectionery food item usually with a strong sweet flavour, that is usually eaten in small quantities.
  • Fudge is typically made of sugar, butter and milk, and sometimes corn syrup, which slows the crystallisation process, and sometimes chocolate, for flavour.
  • Fudge comes in a variety of colours, often coinciding with the various flavours available, and it may contain fruit or nuts.
  • Fudge is typically made by heating the ingredients to temperatures of up to 116°C (240°F) and allowing it to partially cool; then beating the mixture until creamy and smooth and pouring it in a pan to set, before cutting.
  • Although fudge traditionally has a smooth and creamy texture, it will become brittle or hard if cooked at higher temperatures.

Fudge, Lemon Tart, Caramel, Blocks, Homemade, Sweets, Confectionery, Ten Random Facts, Australia

  • Fudge can be difficult to master as incorrect crystal sizes, due to imprecise cooking times; temperatures; or cooling processes; can cause more liquid or very hard solid versions of the confectionery.
  • The origin of fudge is uncertain, however it is likely a North America invention, possibly prior to 1886; and the first known instance of commercialisation of the product is said to be in 1886 (sold for 40 cents per pound), in Baltimore in the state of Maryland, in the United States.
  • The term ‘fudge’ possibly originated from the expression of annoyance typically used when something goes wrong, in this case, when making a confectionery that turned into a different substance than expected.
  • Fudge is not very nutritious as it mostly contains large volumes of sugar and a significant portion of fat, although it has a small quantity of manganese and other vitamins and minerals.
  • Fudge is commonly presented and sold in the shape of a rectangular block, and is usually available at market stalls or specialty confectionery stores.

 

Bibliography:
Fudge, 2014, Wikipedia, http://en.wikipedia.org/wiki/Fudge
The Science of Fudge, 2011, The Big Bake Theory, http://bigbaketheory.com/2011/12/22/the-science-of-fudge/
What is the History of Fudge?, 2014, WiseGEEK, http://www.wisegeek.com/what-is-the-history-of-fudge.htm

 

Amazon:      

Shortening

By | |
Leave a comment

What food product is tasteless and flavourless?  Shortening!

  • Shortening is a type of fat used in cooking and food, primarily to improve the texture of baked goods, by making them less dense and more delicately textured.
  • Shortening is typically made from hydrogenated (partially or fully solidified) vegetable oils such as palm, soybean, or coconut.
  • The term ‘shortening’ was used loosely to refer to lard and margarine, until the 1900s invention of the vegetable based version, although it is still sometimes the case.
  • Shortening quickly became a more viable product than the similar functioning lard, as it was more cost effective and did not need to be refrigerated.
  • ‘Shortening’ is also known by brand names such as ‘Copha’, ‘Cookeen’ and ‘Crisco’, even though they are made from different vegetable oils and may have a different consistency.

Copha, Shortening, White Block, Australia, Crumble, Culinary, Food, Ten Random Facts

  • Shortening is often used in pastry making to make it flaky, as well as a replacement for margarine or butter, and because it contains less water, it is a safer fat to use for the purpose of frying food.
  • Shortening was first produced as a commercial product in 1911, in the United States by Procter & Gamble, a company that produced soap, candles and lard at the time, and they called it ‘Crisco’, said to be short for ‘crystallized cottonseed oil’, and prior to its launch, the product had been intended for soap making purposes.
  • Shortening originally contained an unhealthy quantity of trans fat, however in some cases, processes have been adjusted to achieve a product that now contains less or none of this type of fat.
  • Shortening typically has a long expiry date, of up to two years unrefrigerated, and once opened, generally up to a year.
  • Shortening is generally tasteless and flavourless, but butter-flavoured varieties are available in some brands.

 

Bibliography:
Shortening, 2014, Wikipedia, http://en.wikipedia.org/wiki/Shortening
What is Shortening?, 2014, WiseGEEK, http://www.wisegeek.com/what-is-shortening.htm

Amazon:     

Napkin

By | |
Leave a comment

How would you politely wipe your face without a napkin?

  • Napkins are pieces of material used to politely remove food from one’s face and hands.
  • ‘Napkins’ are also known as ‘face towels’ and ‘serviettes’, and are most commonly manufactured white, as the colour symbolises cleanliness and gives a fresh feel.
  • Napkins are typically made from fabric, that can be washed and reused; or paper, that are usually disposed of after use.
  • Napkins are often square or rectangular in shape; often patterned in design; and are commonly folded for aesthetic purposes.
  • ‘Napkin’ derives from the word ‘nape’, the Old French word for a tablecloth or towel, that originally comes from the Latin word for map, ‘mappa’, and ‘kin’ is the word for ‘little’ in Middle English.

Napkin, White, Paper, Disposable, Pile, Ten Random Facts, Many, Culinary, Invention

  • For table settings, napkins are generally placed to the left of the fork on the table; in the middle of a plate; wrapped around cutlery; grouped together in a specially designed holder; or placed in a ring usually to the left of the fork.
  • Early napkins are believed to have originated as slices of a type of bread, used by those from ancient Greece; ancient Chinese used paper; while ancient Romans are said to have used cloth, that eventually became popular by the 1500s.
  • Napkins normally range in sizes of 13 by 13 centimetres (5 by 5 inches), up to 51 by 56 centimetres (20 by 22 inches).
  • Napkins come in a variety of colours and patterns, can be customised with text and imagery, and are not always strictly a rectangular or square shape.
  • Napkins are often folded into triangles, but also many other shapes, often utilising origami methods to create flowers. cranes and other designs, and paper ones are often purchased already folded in quarters.
Bibliography:
Napkin, 2014, Wikipedia, http://en.wikipedia.org/wiki/Napkin
Napkins, 2014, Napkin Folding Styles, http://www.napkinfoldingstyles.com/napkins/

Amazon:     

Sage

By | |
Leave a comment
Sage

You will become wise when you eat sage.

  • Sage is a herb that is a perennial plant with the scientific name Salvia officinalis, that originated in the Mediterranean.
  • Sage comes from the family Lamiaceae, the family of mint and deadnettle, and it has a slightly sweet and light peppery taste, that is often used to flavour savoury foods.
  • Sage is commonly used to season meat and stuffing, particularly during Thanksgiving, and is also used in Italian and other European cuisines.
  • Essential oil can be obtained from sage leaves, and the leaves have an abundance of special acids, as well as estrogenic material, niacin and flavones.
  • Sage was commonly used in Ancient Roman and Greek society to treat numerous medical illnesses, and it is still considered to be of medicinal value.

Sage, Green, Herb, Spice, Vegetation, Plant, Culinary, Ten Random Facts, Australia

  • Sage can be used to preserve meat, and this has been known since Ancient times.
  • Fresh sage leaves, which are coloured green to a slight grey, have a more prominent flavour compared to the leaves when then are dry.
  • Sage is commonly available in supermarkets in dried form, and the herb can be bought whole, roughly grounded or powdered, dried or fresh.
  • Sage is believed to increase memory and brain power as shown by numerous experiments.
  • Sage is extremely high in vitamin K, and it also contains calcium, iron, magnesium, manganese, vitamin A, vitamin B6 and fibre.

 

Bibliography:
Sage, 2014, The World’s Healthiest Foods, http://www.whfoods.com/genpage.php?tname=foodspice&dbid=76
Salvia officinalis, 2014, Wikipedia, http://en.wikipedia.org/wiki/Salvia_officinalis

Amazon:     

Related Posts Plugin for WordPress, Blogger...