| Cooking techniques | |||||||||
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| Dry |
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| Wet |
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| Fat-based |
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| Mixed medium | |||||||||
| Device-based | |||||||||
| Non-heat | Curing · Fermentation · Pickling · Souring | ||||||||
| See also | |||||||||
Saturday, July 2, 2011
Cooking techniques
Monday, May 30, 2011
Recetario del Siglo de Oro
Gastronomía del «Quijote»
El lector advertirá que en algunas recetas se ha introducido como ingrediente el tomate. Se ha procedido de esta manera para actualizarlas, pues en el Siglo de Oro el tomate, que llegó de América, se utilizaba muy escasamente.
Centro Virtual Cervantes
- Acaravías reales
- Ajo blanco
- Albóndigas
- Alboronía
- Alboronía con camarones
- Alcuzcuz
- Almodrote
- Almojábanas o fruta en sartén (o toronjas)
- Anguila en marmita
- Asadura
- Asadura de cabrito
- Asadura de liebre
- Asadura de matanza
- Asadura frita
- Bacalao
- Cazuela moxí
- Chanfaina
- Costrada de bofes
- Criadillas
- Empanada de conejo albar (blanco)
- Empanada, artaletes
- Empedrado, o duelos y quebrantos
- Fritada de ratas
- Frutas en sartén
- Gachas
- Gato asado
- Gazpacho
- Hojuelas (fruta en sartén, o flaones)
- Lamprear
- Lenguas de vaca
- Lentejas
- Manjar blanco
- Manos cocidas
- Mazapán
- Melindres de Azúcar
- Migas
- Morteruelo
- Olla podrida
- Palomino
- Perdiz en escabeche
- Pestiños
- Pies de vaca
- Poleadas
- Potaje dicho morteruelo
- Rellenos
- Roscas
- Sábalo en cazuela, o asado
- Salpicón de vaca
- Sopa de Aragón o morteruelo
- Suplicaciones (barquillos)
- Tagarninas
- Torta de almendras
- Turrón
- Ubres de vaca o jabalina
Sunday, May 22, 2011
Mini quiches con tomates
Leckeres Rezept – une recette délicieux Mini quiches aux tomates séchées
(Miniquiches mit getrockneten Tomaten)
Une recette du magazine “For Me”, traduit de Nissa.
(Miniquiches mit getrockneten Tomaten)
Une recette du magazine “For Me”, traduit de Nissa.
| Miniquiches mit getrockneten Tomaten (für 4 bis 6 Tortelettformen, 10 bis 12 cm Durchmesser) | Mini quiches aux tomates séchées (pour 4 de 6 moules de tartelette, 10 de 12 cm diamètre) |
Utensilien
| Ustensiles
|
Zutaten Der Teig:
| Ingrédients La pâte:
|
| Zubereitung 1. Mehl mit dem Salz mischen und in die Mitte des Mehls eine Mulde drücken 2. Butter in kleine Stücke schneiden und um die Muldeverteilen 3. Das Ei und das Salz in die Mitte geben und den Teig kneten 4. Den Teig zu einer Kugel formen, ihn in Frischhaltefolie wickeln und für ca. 60 Minuten kühl stellen 5. Die Tomaten kurz in lauwarmem Wasser weich werden lassen, danach fein hacken 6. Den Ofen auf 180° vorheizen 7. Die Frühlingszwiebeln waschen und in Streifen schneiden 8. Die Zucchini waschen und in feine Streifen, zum Entwässern mit Salz bestreuen 9. Schälen und hacken Sie den Knoblauch 10. Die Zucchinistreifen trockentupfen und mit dem Knoblauch un den Zwiebeln mischen 11. Die Eier verquirlen und den Käse und die Sahne unterrühren, danach salzen und pfeffern 12. Teig ausrollen und Tortelettformen damit auskleiden 13. Teig ca. 5 Minuten backen 14. Gemüse darauf verteilen, Eiersahne darauf vergießen und die Tomaten darüberstreuen 15. Lassen Sie die Quiches weitere 15 bis 20 Minuten backen | Méthode 1. Melangez la farine avec le sel et pressez une pétrin dans le centre de la farine 2. Émincez la beurre et étalez le sur la pétrin 3. Faites l’œuf et la princée de sel dans le centre et pétrissez la pâte 4. Formez la pâte á une boule, enveloppez – la dans film étirable alimentaire et mettez au frais pour 60 minutes 5. Delavez les tomates dans l’eau tiédasse, àpres hachez-les fin 6. Préchauffez le four à 180° 7. Lavez et émincez les oignons 8. Lavez et émincez la courgette et la salez pour déshydratation 9. Pelez et hachez la gousse d’ail 10. Tambonnez la courgette et ajoutez les oignons et la gousse d’ail 11. Battez les œufs et incorporez le fromage et la créme, àpres salez et poivrez 12. Étalez la pâte, puis foncez les moules 13. Cuirez la pâte pour 5 minutes 14. Étalez les legumes sur la pâte, versez la créme et saupoudrez les tomates dessus 15. Laissez les quiches au four pour 15 de 20 minutes ultérieure |
Wednesday, May 18, 2011
Insectos como plato principal
"The Human Use of Insects as a Food Resource:
A Bibliographic Account in Progress" --Jane R de Foliart
Table of Contents and PrefaceA Bibliographic Account in Progress" --Jane R de Foliart
==========
Part I. Introduction, The Western Hemisphere and Europe
Chapter 1. Introduction (not yet written)
BOLIVIA
Only three reports are known of insect consumption in Bolivia. According to Holmberg (1950; vide Hitchcock 1962: 184), one tribe, the Siriono, doesn't eat insects.
Coleoptera
Curculionidae (weevils, snout beetles)
Guise (date?), who served for several years as an engineer in Bolivia, reported seeing several peons cutting into some palm trees that had been felled to make way for a road (vide Cutright 1943: 314). They were "busily opening up the fibrous centers of the logs and extracting numerous fat white grubs which they carefully put into a tin can. The peons, when asked for an explanation, replied that these larvae were tutuyus and that they were a great delicacy. That night they fried them over a fire and ate them with unmistakable relish."
Diptera
La Barre (1948: 59) reported that the Aymara Indians of the Lake Titacaca Plateau sometimes made a chili-flavored ragout of the larvae of an aquatic Diptera species called cici.
Hymenoptera
Apidae (honey bees, bumblebees)
Irvine (1957: 125) mentions that the Chaco Indians eat "bee brood."
Monday, May 16, 2011
Trans fat
Trans fat is the common name for unsaturated fat with trans-isomer (E-isomer) fatty acid(s). Because the term refers to the configuration of a double carbon-carbon bond, trans fats may be monounsaturated or polyunsaturated but never saturated.
Unsaturated fat is a fat molecule containing one or more double bonds between the carbon atoms. Since the carbons are double-bonded to each other, there are fewer bonds connected to hydrogen, so there are fewer hydrogen atoms, hence "unsaturated". Cis and trans are terms that refer to the arrangement of chains of carbon atoms across the double bond. In the cis arrangement, the chains are on the same side of the double bond, resulting in a kink. In the trans arrangement, the chains are on opposite sides of the double bond, and the chain is fixed in an approximately straight shape in this region.
The process of hydrogenation adds hydrogen atoms to unsaturated fats, eliminating double bonds and making them into partially or completely saturated fats. However, partial hydrogenation, if it is chemical rather than enzymatic, converts a part of cis-isomers into trans-unsaturated fats instead of hydrogenating them completely. Trans fats also occur naturally to a limited extent: Vaccenyl and conjugated linoleyl (CLA) containing trans fats occur naturally in trace amounts in meat and dairy products from ruminants, although the latter also constitutes a cis fat.
No trans fats are essential fatty acids; indeed, the consumption of trans fats increases the risk of coronary heart disease[1][2] by raising levels of "bad" LDL cholesterol and lowering levels of "good" HDL cholesterol.[3] Health authorities worldwide recommend that consumption of trans fat be reduced to trace amounts. Trans fats from partially hydrogenated oils are more harmful than naturally occurring oils.[4] Contents
Custard
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce (crème anglaise), to a thick pastry cream used to fill éclairs. The most common custards are used as desserts or dessert sauces and typically include sugar and vanilla. Custard bases may also be used for quiches and other savoury foods. Sometimes flour, corn starch, or gelatin is added.
Custard is usually cooked in a double boiler (bain-marie) or microwave, or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a hot water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 5–10 °F (3-6 °C) leads to overcooking and curdling. Generally, a fully-cooked custard should not exceed 80 °C; it begins setting at 70 °C.[1] A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.[2]
Contents
Custard is usually cooked in a double boiler (bain-marie) or microwave, or heated very gently in a saucepan on a stove, though custard can also be steamed, baked in the oven with or without a hot water bath, or even cooked in a pressure cooker. Custard preparation is a delicate operation, because a temperature increase of 5–10 °F (3-6 °C) leads to overcooking and curdling. Generally, a fully-cooked custard should not exceed 80 °C; it begins setting at 70 °C.[1] A water bath slows heat transfer and makes it easier to remove the custard from the oven before it curdles.[2]
Contents
Recipes involving sweet custard are listed in the custard dessert category, and include:
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