Tag Archives: Invention

Sorbet

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Sorbet

Sorbet is a simple but exquisite dessert.

  • Sorbet is a culinary dish often made and eaten as a dessert, and it is commonly used as a palate cleanser between courses, particularly in France.
  • Sorbet is typically made of sugar, ice and a flavouring, such as juice or puréed fruit or vegetables, or alcohol.
  • ‘Sorbet’ is also known as ‘sherbet’, although the two are notably different desserts, with the latter usually containing dairy.
  • The origin of sorbet is uncertain, however it likely originated from a cold dessert made from snow that Ancient Romans consumed in the first century, or a similar dessert from Asia.
  • Sorbet is often used as a low-fat and dairy-free replacement to ice-cream.

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  • ‘Sorbet’ is possibly influenced by the term ‘sorbire’ or ‘sorbere’, meaning to ‘eat and drink simultaneously’ in either Italian or Latin respectively, and likely comes from the Turkish word ‘serbet’.
  • Sorbet, although often sweet, can be piquant, and flavours like tomato, celery, beetroot, pea, and capsicum are not uncommon.
  • Sorbet has a fairly smooth, icy texture, that easily melts in your mouth.
  • Sorbet comes in a variety of colours, that usually reflects the flavouring ingredient that has been used.
  • Depending on the main flavouring ingredients, sorbet can contain significant to low quantities of carbohydrates, and very few or many vitamins and minerals.

 

Bibliography:
Sorbet History, 2009, Sorbet.com, http://www.sorbet.com/sorbethistory.html
Sorbet, 2010, ifood.tv, http://www.ifood.tv/network/sorbet
Sorbet, 2014, Wikipedia, http://en.wikipedia.org/wiki/Sorbet

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Nonpareils

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Nonpareils

Nonpareils are not just decorative, but fun too!

  • Nonpareils are edible, ornamental items used typically on confectionery and sweet food items, and are popular on desserts and children’s party foods, such as buttered bread or cupcakes.
  • ‘Nonpareils’ are also known as ‘sprinkles’, ‘hundreds and thousands’ and ‘100s & 1000s’, particularly in Australia, New Zealand and the United Kingdom.
  • Nonpareils are very small, spherical in shape, and coloured brightly in numerous colours.
  • ‘Nonpareils’ sometimes describes confectionery items, like chocolate discs, or ‘freckles’, that are covered with hundreds and thousands.
  • Nonpareils originated as early as the 1690s, and are used in a recipe from the United States in the early 1700s, for the purpose of decorating a wedding cake.

Nonpareils, Hundreds and Thousands, 100s & 1000s, Sprinkles, Gluten Free, Colourful, Color, Assortment, Many, Reflection, Ten Random Facts, Food, Confectionery, Decoration

  • Nonpareils are generally made from sugar, starch and colour, and are difficult to replicate in household kitchens, requiring much skill and equipment.
  • Nonpareils were originally a neutral white in colour and coloured ones were available in the early 1800s in the United States.
  • Nonpareils became less popular in the mid 1900s, due to the introduction of the softer, rounded rectangular prism replacements called ‘sprinkles’ or ‘jimmies’.
  • The word ‘nonpareils’ originates from the French word meaning ‘having no equal’ and the confectionery has its origins in sugar coated seeds and nuts known as ‘comfits’.
  • Nonpareils are commonly available in supermarkets and grocery stores, though they have been available commercially as early as the 1840s.

 

Bibliography:
Nonpareils, 2014, Wikipedia, http://en.wikipedia.org/wiki/Nonpareils
What are nonpareils?, 2014, WiseGEEK, http://www.wisegeek.com/what-is-a-nonpareil.htm
I. Day, Sugar-Plums and Comfits, 2003, Historic Food, http://www.historicfood.com/Comfits.htm

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Highlighter

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Highlighter

Only the highlights appear in these highlighter facts!

  • Highlighters are stationery items in the form of a pen, used to highlight, or mark, text.
  • Highlighter ink is typically brightly coloured, often fluorescent, and see-through.
  • Highlighters typically come in colours of yellow, blue, green, pink, orange and purple, although the most prevalent colour is yellow.
  • Highlighters are similar to a felt-tip pen, except they contain a different ink.
  • Highlighters are believed to have been invented by the United States’ Carter’s Ink Company in 1963, and were called a Hi-Liter, soon after Yukio Horie, from Japan, had invented the water-based marker the year prior.

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  • Yellow coloured highlighters are generally not visible on a photocopied document of a highlighted original.
  • Different colours of highlighters can be used to organise groups of ideas or texts.
  • Highlighters can be stacked together, waxy, retractable, three in one, take the form of a pencil, or have non-seeping ink.
  • A dry line highlighter is a tape that is applied to the page, and has the advantage that it can be erased without much difficulty.
  • Digital documents can be highlighted by selecting text, in a similar way to standard highlighting.

 

Bibliography:
Highlighter, 2014, Wikipedia, http://en.wikipedia.org/wiki/Highlighter
Greenbaum H & Rubinstein D, The Hand-held Highlighter, 2012, The New York Times, http://www.nytimes.com/2012/01/22/magazine/the-hand-held-highlighter.html?_r=1

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Candied Fruit

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Candied Fruit

Candied fruit prevents fruit from spoiling – and tastes good too!

  • Candied fruits are food items, in particular fruit, that have been preserved by a sweetener, usually sugar.
  • ‘Candied fruit’ is also known as ‘crystallised fruit’, ‘frosted fruit’, ‘glacé fruit’ and ‘glazed fruit’, although the candying processes may vary among the terms.
  • Candied fruit is typically candied by letting fresh or rehydrated fruit boil, and then sit in sugar syrup, and the sugar content of the syrup is gradually increased each day.
  • Candied fruit can take from a few days to many months to become completely candied, and dried fruit will achieve this outcome faster.
  • The candied fruit method causes the water to be extracted from the fruit and replaced with sugar, and this creates a type of pressure that repels some microorganisms that helps to preserve the fruit.

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  • Cherries are the most commonly candied fruit, and other fruits include oranges and their peel, mandarins, figs, melons, and pineapples, and lemon peels, chestnuts and ginger are also often candied.
  • Candied fruit is typically sold and stored in airtight containers, so moisture cannot spoil the fruit, and it is popularly used in desserts and baked goods, most notably in fruitcake.
  • Candied fruit is said to have originated from the Middle Eastern Arabs, as an important banquet food, which spread into Europe most likely in the 1500s.
  • Of all candied fruits, limes are one of the most difficult to successfully candy due to the chemicals in the rind, and usually the process is only achieved in commercial settings.
  • Candied fruit is approximately 80% sugar, and usually contains small amounts of fibre and manganese.
Bibliography:
Candied Fruit, 2011, Cooks Info, http://www.cooksinfo.com/candied-fruit
Candied Fruit, 2013, Wikipedia, http://en.wikipedia.org/wiki/Candied_fruit
What is Candied Fruit?, 2014, WiseGEEK, http://www.wisegeek.com/what-is-candied-fruit.htm

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Shoelaces

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Shoelaces

Shoelaces are handy items for securing shoes.

  • Shoelaces are lengths of cord used to fasten shoes or boots around feet, and are usually purchased in pairs.
  • ‘Shoelaces’ are also known as ‘shoestrings’ and ‘bootlaces’, and they come in a wide variety of colours and decorative patterns.
  • Shoelaces are typically woven through numerous holes, hooks or loops, most often in a criss-cross pattern, and tightened, to narrow the opening of the shoe over one’s foot.
  • Shoelaces were originally made of leather, cotton or rope; while today, most laces are made of or include synthetic fibres.
  • Shoelaces end with a sheath called an aglet, that is typically made of brass, plastic or copper, that enables ease of threading through the holes in the shoe.

Shoelaces, Multiple, Loose, Packaged, Colours, White, Black, Blue, Brown, Ten Random Facts, Clothes

  • To complete securing, shoelaces are usually finished with a shoelace knot or a bow knot.
  • Shoelaces range from 45 to 200 centimetres (18 to 79 inches) in length, and the lengths generally vary according to the quantity of holes in the shoe.
  • Shoelaces have been used as early as 4000 to 3000 BC, to tie leather around one’s foot.
  • There are accessories available for shoelaces, typically a decorative metal or plastic tab that is threaded onto a lace, and is known as a ‘shoelace charm’.
  • Shoelaces are sometimes elasticised so that the shoe is easily slid off one’s foot without untying or loosening the laces.
  • Bibliography:
Shoelace, 2014, Know How, http://www.madehow.com/Volume-6/Shoelace.html
Shoelace, 2014, Wikipedia, http://en.wikipedia.org/wiki/Shoelaces

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Barbecue Sauce

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Barbecue Sauce

Do you like barbecue sauce?

  • Barbecue sauce is a sauce or condiment used for flavouring food items, and its use and recipe varies in different regions and countries.
  • ‘Barbecue sauce’ is also known as ‘barbeque sauce’ and ‘BBQ sauce’.
  • Some barbecue sauces are designed to be used to marinate or baste meat cooked on a barbecue, as well as flavouring other foods.
  • Barbecue sauce typically has the primary ingredient of at least tomato paste or vinegar, depending on its purpose with an addition of sugar or molasses, spices and sometimes liquid smoke.
  • One of the first commercial barbecue sauces was made in Georgia’s Atlanta, in the United States, and was available for purchase in 1909.

Barbeque Sauce, BBQ, Barbecue. Condiment, Commercial, Bottled, Australian, Homebrand

  • Barbecue sauce is typically red-brown to dark brown in colour.
  • Barbecue sauce is commonly sold in bottles in supermarkets, and is often similar to ketchup or tomato sauce in its taste and use.
  • Barbecue sauce originated from the culinary practice of marinating, combined with the barbecue method Native Americans used to cook their meat.
  • Barbecue sauce was probably invented in America from the 1400s – 1600s, and was later developed in Europe.
  • Some barbecue sauces have a very high content of sodium, are a good source of manganese, and have a significant quantity of vitamin A and potassium, as well as other vitamins and minerals.

 

Bibliography:
Barbecue Digest: The secret history of BBQ sauce, 2012, Eatocracy, http://eatocracy.cnn.com/2012/07/09/bbq-sauce/
Barbecue Sauce, 2014, Wikipedia, http://en.wikipedia.org/wiki/Barbecue_sauce
Goldwyn M, The History of Barbecue Sauce, 2012, Amazing Ribs, http://amazingribs.com/BBQ_articles/history_of_bbq_sauce.html

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