Tipos de curry

Curry  ES

El curry es una mezcla basada en diferentes especias que se utilizan en la India (masala), para guisos o estofados con salsa; asimismo se refiere a los platos preparados con esa salsa.

La mezcla de curry a menudo incluye las siguientes especias: ají, albahaca, alcaravea, azafrán, canela, cardamomo, cebolla seca, apio, cilantro, comino, cúrcuma, fenogreco, jengibre, mostaza, nuez moscada, pimienta de cayena, pimienta y tamarindo. La receta del curry varía según cada región y su color depende de los ingredientes de la mezcla.

• 1 El curry a lo largo del mundo
  • 1.1 Gastronomía de la India
  • 1.2 Cocinas del Sudeste de Asia
  • 1.3 Otras cocinas del Sudeste de Asia
  • 1.4 Cocina inglesa
  • 1.5 Cocinas del Este de Asia
  • 1.6 Otros países
• 2 Adicción al curry
• 3 Referencias
• 4 Véase también

Curry EN 
Fuente  Recetas con Curry

Es un guiso, hecho a fuego lento y aromatizado con una serie de especias seleccionadas especialmente para cada elaboración. Es una salsa sin harina. Proviene de la India y debemos su gran implantación en Europa a los Ingleses, grandes colonizadores de la India que lo adoptaron como plato nacional.

Preparación de un curry

Lo primero es elegir un recipiente adecuado, para los pescados será una cacerola alargada y baja, que no queden los trozos de pescado unos encima de otros, para los currys caldosos una profunda. Es aconsejable el barro o cacerolas con base gruesa para que no se quemen las especias. Lo segundo es elegir el ingrediente principal: carne, pollo, pescado, verduras.

Lo tercero es elaborar la base de  nuestra salsa de curry:

- Decidir si aceite o grasa – en la India siempre  se ha utilizado  una mantequilla que se llama GHEE, pero en la actualidad para aligerar el plato se utiliza más el aceite de  sésamo, de  cacahuete  o de girasol. Nosotros utilizaremos nuestro riquísimo aceite de oliva en su versión más suave, uno de 0,5º.

- Seleccionar las especias que vamos a usar será la clave del resultado final, también es importante el orden de utilización, su elaboración y las cantidades  que tienen que guardar una relación proporcional.  A este menester los hindús lo denominan BHUNA, esta palabra recoge la importancia de rehogar las especias, bien solas o mezcladas con los ingredientes principales, removiéndolas para que estén en contacto con el aceite y suelten todo su perfume.

- Elegir el espesante de la salsa, que nos dará la textura  deseada, podemos utilizar yogur, leche de coco, cebolla frutos secos y semillas, crema o nata (malai) o lentejas.

- Escoger la especia apropiada para dar el color que deseemos al curry :

Rojo -   guindilla Kashmiri o  tomates.

Amarillo – cúrcuma y azafrán.

Rosa  – yogur con tomate.

Verde  -  Hojas de cilantro frescas y engran cantidad.

Marrón  – Garam masala, cebolla muy pochada o cilantro en polvo.

- Un curry que se precie tiene que llevar algo agrio que suavice a las tremendas guindillas o el dulzor de la cebolla. Para este fin utilizaremos tomate, yogur, vinagre, pulpa de tamarindo, lima o mango.

Para obtener un buen resultado es conveniente cortar las verduras  y preparar todo antes de empezar a cocinar vamos a utilizar tantos ingredientes que es mejor estar organizados. Los pasos a seguir serán los siguientes:

- Calentar el aceite, pochar la cebolla hasta que este tostada. Echar el ajo, el jengibre y  las especias que vamos a rehogar.

- Incorporar  los ingredientes principales y  las especies  que restan

- Echar los espesantes, yogur, leche de coco, tamarindo, los  que hallamos seleccionado.

- Incorporar caldo o agua, tapar y cocinar.

Epecias esenciales

Por su sabor: cilantro en grano y en polvo, Cúrcuma, guindillas rojas secas, canela, comino, clavos de olor, mostaza en grano, pimienta.

Por su aroma: cardamomo verde y negro, anís estrellado, macis, azafrán, nuez moscada.

Especies frescas y hierbas: jengibre, ajo, hojas de curry, hojas de cilantro fresco, menta, eneldo.

Guindillas: frescas, secas y en polvo.

Mezclas de especias:

- Garam masala – es la mezcla mas conocida, su composición básica es canela, nuez moscada, clavo, cardamomo, cúrcuma, cilantro, clavo,  pimienta negra, sésamo, esta mezcla es muy personal, cada cocinero le da su toque.

- Tandori -  Es una mezcla asociada a la elaboración de la comida en unos  hornos  circulares llamados “tandori”, Hay tres versiones, suave, media y fuerte.

- Curry – también hace referencia a la mezcla de especias que se utilizan para preparas, valga la redundancia los currys, incluye gran numero de especias como cúrcuma, cardamomo, canela, clavo, comino, etc. Hay cientos de mezclas.

Aceites como aderezo

Fuente

Weihnachtsgebäck

	Kokosmakronen
	Marzipankartoffeln
	Zimtsterne
	Spitzbuben
	Vanillekipferl
	Rumkugeln
	Heidesandplätzchen
	Haselnussplätzchen
	Christstollen

Fuente
Ingredientes
Azúcar 150 g
Azúcar negro 150 g
Coco rallado 80 g
Copos de arroz 120 g
Harina 200 g
Huevos 2 Unidades
Manteca 200 g
Nueces 80 g
Orejones de durazno 80 g
Pasas de uva 100 g
Sal Una pizca
Varios
Manteca Cantidad necesaria
20 porciones
PREPARACIÓN
Bata ligeramente los huevos.
Mezcle la harina con las pasas de uva, las nueces, los orejones y el coco.
En un bowl bata la manteca con el azúcar negro y el azúcar común hasta que éstas se disuelvan.
Integre poco a poco los huevos sin dejar de batir hasta obtener una pasta uniforme.
Agregue la sal, la mezcla de harina y frutas secas y los copos de arroz.
Mezcle con movimientos envolventes.
En una placa previamente enmantecada distribuya cucharadas de masa dejando espacio entre cada una.
Cocine en horno moderado durante 15 a 20 minutos aproximadamente.

Magdalenas

Fuente

La receta de magdalenas es muy sencilla de elaborar y permite hacer rápidamente y fácilmente unas deliciosas magdalenas que se pueden tomar a cualquier hora del día.

Tiempo Total: 30 Minutos

Ingredientes

• Huevos: 4 unidades
• Azúcar: 200 gramos
• Mantequilla: 200 gramos
• Harina: 200 gramos
• Levadura en polvo: 1 sobre (16 gramos)

Preparación

• Se vierten los huevos en un recipiente y se baten junto con el azúcar hasta que salgan burbujitas
• Se añade la mantequilla previamente derretida, la harina y la levadura y se remueve bien hasta obtener una mezcla homogénea
• Se prepara el molde de las magdalenas con los papelitos rizados y se rellenan con la masa hasta la mitad de los papelillos ya que suelen subir mucho
• Se meten en el horno previamente calentado a 180? durante 20 o 30 minutos y cuando están cocidas se dejan enfriar a temperatura ambiente

Receta Original de Magdalenas

Receta de Magdalenas Integrales con Fruta y Muesli

Receta de Magdalenas de Plátano y Semillas de Amapola

Receta de Magdalenas Integrales con Fruta

Receta de Magdalenas

Ciencia doméstica, expertas culinarias, chefs, manuales

Family and consumer science
One of the first to champion the economics of running a home was Catherine Beecher (sister to Harriet Beecher Stowe). Catherine and Harriet both were leaders in the mid-19th century in talking about domestic science. They came from a very religious family that valued education especially for women.
=========================

Corbis

Fannie Merritt Farmer (23 March 1857 - 15 January 1915) was an American culinary expert whose Boston Cooking-School Cook Book became a widely used culinary text.

Farmer provided scientific explanations of the chemical processes that occur in food during cooking, and also helped to standardize the system of measurements used in cooking in the USA. Before the Cookbook's publication, other American recipes frequently called for amounts such as "a piece of butter the size of an egg" or "a teacup of milk." Farmer's systematic discussion of measurement — "A cupful is measured level ... A tablespoonful is measured level. A teaspoonful is measured level." — led to her being named "the mother of level measurements."

Contents
1 Biography 1.1 Cookbook fame

• Feeding America: Fannie Merritt Farmer
• The Boston Cooking-School Cookbook
  , 1918 edition, by Fannie Merritt Farmer

 ==================

Georges Auguste Escoffier (pronounced [ʒɔʁʒ ɔ.gyst ɛs.kɔ.fje]; 28 October 1846, Villeneuve-Loubet, Alpes-Maritimes – 12 February 1935) was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a legendary figure among chefs and gourmands, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Antoine Carême, one of the codifiers of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. Referred to by the French press as roi des cuisiniers et cuisinier des rois ("king of chefs and chef of kings"^[1]—though this had also been previously said of Carême), Escoffier was France's pre-eminent chef in the early part of the 20th century.

Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to the status of a respected profession by introducing organized discipline to his kitchens. He organized his kitchens by the brigade de cuisine system, with each section run by a chef de partie.

Escoffier published Le Guide Culinaire, which is still used as a major reference work, both in the form of a cookbook and a textbook on cooking. Escoffier's recipes, techniques and approaches to kitchen management remain highly influential today, and have been adopted by chefs and restaurants not only in France, but also throughout the world.^[2]

 Contents

1 Ritz Hotels

In 1897, César Ritz and Escoffier were both dismissed from the Savoy Hotel. Ritz and Escoffier were implicated in the disappearance of more than £3400 of wine and spirits, and Escoffier had been receiving gifts from the Savoy's suppliers.^[3] By this time, however, Ritz and his colleagues were already on the point of commercial independence, having established the Ritz Hotel Development Company, for which Escoffier set up the kitchens and recruited the chefs, first at the Paris Ritz (1898), and then at the new Carlton Hotel in London (1899), which soon drew much of the high-society clientele away from the Savoy.^[4] In addition to the haute cuisine offered at luncheon and dinner, tea at the Ritz became a fashionable institution in Paris, and later in London, though it caused Escoffier real distress: "How can one eat jam, cakes and pastries, and enjoy a dinner – the king of meals – an hour or two later? How can one appreciate the food, the cooking or the wines?"^[5]

In 1913, Escoffier met Kaiser Wilhelm II on board the SS Imperator, one of the largest ocean liners of the Hamburg-Amerika Line. The culinary experience on board the Imperator was overseen by Ritz-Carlton, and the restaurant itself was a reproduction of Escoffier's Carlton Restaurant in London. Escoffier was charged with supervising the kitchens on board the Imperator during the Kaiser's visit to France. One hundred and forty-six German dignitaries were served a large multi-course luncheon, followed that evening by a monumental dinner that included the Kaiser's favourite strawberry pudding, named fraises Imperator by Escoffier for the occasion. The Kaiser was so impressed that he insisted on meeting Escoffier after breakfast the next day, where, as legend has it, he told Escoffier, "I am the Emperor of Germany, but you are the Emperor of Chefs." This was quoted frequently in the press, further establishing Escoffier's reputation as France's pre-eminent chef.^[6]
Le Guide Culinaire (1903)
The original text was printed for the use of professional chefs and kitchen staff; Escoffier's introduction to the first edition explains his intention that Le Guide Culinaire be used toward the education of the younger generation of cooks. This usage of the book still holds today; many culinary schools still use it as their culinary textbook. Le Guide Culinaire is considered^{[by whom?]} the definitive reference for the traditional French cuisine classique.
Its style is to give recipes as brief descriptions and to assume that the reader either knows or can look up the keywords in the description; as a result, it is often considered an intimidating work for beginning cooks.
Le Répertoire de la Cuisine, written by Escoffier's student Louis Saulnier, is a companion guide to this culinary reference.

Meal, Ready-to-Eat

Criticism

Some of the early MRE main courses were not very palatable, earning them the nicknames "Mr. E" (mystery),^[16] "Meals Rejected by Everyone",^[17] "Meals, Rarely Edible",^[18] "Meals Rejected by the Enemy", "Morsels, Regurgitated, Eviscerated", "Mentally Retarded Edibles", "Meal, Ready to Excrete", "Materials Resembling Edibles", and even "Meals Rejected by Ethiopians".^[19] Some meals got their own nicknames. For example, the frankfurters, which came sealed in pouches of four, were referred to as "the four fingers of death".^[17] Although quality has improved over the years, many of the nicknames have stuck. MREs were sometimes called "Three Lies for the Price of One": it's not a Meal, it's not Ready, and you can't Eat it.^[20]

Their low dietary fiber content could cause constipation in some, so they were also known as "Meals Requiring Enemas","Meals Refusing to Exit",^[21] "Meals Refusing to Excrete", or "Massive Rectal Expulsions". While the myth that the gum found in MREs contains a laxative is false, the crackers in the ration pack do contain a higher than normal vegetable content to facilitate digestion. In December 2006, comedian Al Franken (on his 8th USO tour at the time) joked to troops in Iraq that he had had his fifth MRE so far and "none of them had an exit strategy".^[22]

Cooking techniques

Cooking techniques
Dry	Conduction Dry roasting · Hot salt frying · Hot sand frying · Searing Convection Baking · Roasting (modern) · Smoking Radiation Gridironing · Grilling (charbroiling) · Roasting (traditional) · Rotisserie · Toasting
Wet	High heat Blanching · Boiling · Decoction · Parboiling Low heat Coddling · Creaming · Infusion · Poaching · Simmering · Slow cooker · Steeping · Stewing Indirect heat Bain-marie · Double boiling · Double steaming · Sous-vide · Steaming
Fat-based	High heat Blackening · Browning · Frying (Deep frying · Pan frying · Shallow frying · Stir frying (bao)) · Sautéing Low heat Gentle frying · Sweating
Mixed medium	Caramelizing · Barbecuing · Braising · Griddling · Stir frying (chao)
Device-based	Clay pot cooking · Earth oven · Masonry oven/Tandoor · Microwaving · Pressure cooking · Pressure frying · Vacuum flask/Haybox cooking
Non-heat	Curing · Fermentation · Pickling · Souring
See also	Food preparation · Food preservation · Food safety