1.
Italian cuisine
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Italian cuisine is the culinary typical or originating from Italy. It has developed through centuries of social and political changes, with roots stretching to antiquity, Italian cuisine is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the rather than on elaborate preparation. Ingredients and dishes vary by region, many dishes that were once regional, however, have proliferated with variations throughout the country. Cheese and wine are a part of the cuisine, with many variations. Coffee, specifically espresso, has become important in Italian cuisine, Italian cuisine has developed over the centuries. Although the country known as Italy did not unite until the 19th century, Italian food started to form after the fall of the Roman Empire, when different cities began to separate and form their own traditions. Many different types of bread and pasta were made, and there was a variation in cooking techniques and preparation. For example, the north of Italy is known for its risottos, the central/middle of the country is known for its tortellini, the first known Italian food writer was a Greek Sicilian named Archestratus from Syracuse in the 4th century BCE. He wrote a poem that spoke of using top quality and seasonal ingredients and he said that flavors should not be masked by spices, herbs or other seasonings. He placed importance on simple preparation of fish, simplicity was abandoned and replaced by a culture of gastronomy as the Roman Empire developed. By the time De re coquinaria was published in the 1st century CE, it contained 470 recipes calling for heavy use of spices, the Romans employed Greek bakers to produce breads and imported cheeses from Sicily as the Sicilians had a reputation as the best cheesemakers. The Romans reared goats for butchering, and grew artichokes and leeks, with culinary traditions from Rome and Athens, a cuisine developed in Sicily that some consider the first real Italian cuisine. Arabs invaded Sicily in the 9th century, introducing spinach, almonds, Normans also introduced casseroles, salt cod and stockfish, which remain popular. Food preservation was either chemical or physical, as refrigeration did not exist, meats and fish would be smoked, dried or kept on ice. Brine and salt were used to pickle items such as herring, root vegetables were preserved in brine after they had been parboiled. Other means of preservation included oil, vinegar or immersing meat in congealed, rendered fat, for preserving fruits, liquor, honey and sugar were used. The northern Italian regions show a mix of Germanic and Roman culture while the south reflects Arab influence, the oldest Italian book on cuisine is the 13th century Liber de coquina written in Naples
2.
Olive oil
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Olive oil is a liquid fat obtained from olives, a traditional tree crop of the Mediterranean Basin. The oil is produced by pressing whole olives and it is commonly used in cooking, whether for frying or as a salad dressing. It is also used in cosmetics, pharmaceuticals, and soaps, and as a fuel for oil lamps. It is associated with the Mediterranean diet for its health benefits. The olive is one of three core food plants in Mediterranean cuisine, the two are wheat and grapes. Olive trees have grown around the Mediterranean since the 8th millennium BC. Spain is the largest producer of oil, followed by Italy. However, per capita consumption is highest in Greece, followed by Spain, Italy, consumption in North America and northern Europe is far less, but rising steadily. The composition of oil varies with the cultivar, altitude, time of harvest. It consists mainly of acid, with smaller amounts of other fatty acids including linoleic acid. The olive tree is native to the Mediterranean basin, wild olives were collected by Neolithic peoples as early as the 8th millennium BC, the wild olive tree originated in Asia Minor or in ancient Greece. It is not clear when and where trees were first domesticated, in Asia Minor, in the Levant. Archeological evidence shows that olives were turned into oil by 6000 BC and 4500 BC in present-day Palestine. Until 1500 BC, eastern areas of the Mediterranean were most heavily cultivated. Evidence also suggests that olives were being grown in Crete as long ago as 2,500 BC, the cultivation of olive trees in Crete became particularly intense in the post-palatial period and played an important role in the islands economy, as it did across the Mediterranean. Recent genetic studies suggest that species used by modern cultivators descend from multiple wild populations, Olive trees and oil production in the Eastern Mediterranean can be traced to archives of the ancient city-state Ebla, which were located on the outskirts of the Syrian city Aleppo. Here some dozen documents dated 2400 BC describe lands of the king and these belonged to a library of clay tablets perfectly preserved by having been baked in the fire that destroyed the palace. A later source is the frequent mentions of oil in the Tanakh, dynastic Egyptians before 2000 BC imported olive oil from Crete, Syria and Canaan and oil was an important item of commerce and wealth
3.
Sicilian cuisine
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Sicilian cuisine shows traces of all the cultures which established themselves on the island of Sicily over the last two millennia. Although its cuisine has a lot in common with Italian cuisine, Sicilian food also has Greek, Spanish, French, normans and Hohenstaufen influences are also found, such as in the fondness for meat dishes. Later, the Spanish introduced numerous items from the New World, including cocoa, maize, peppers, turkey, in Catania, on the east coast, initially settled by Greek colonists, fish, olives, broad beans, pistachio and fresh vegetables are preferred instead. Much of the islands cuisine encourages the use of vegetables such as eggplant, peppers, and tomatoes, and fish such as tuna, sea bream, sea bass, cuttlefish. In Trapani in the western corner of the island, North African influences are clear in the use of couscous. The starters are an important aspect of Sicilian cuisine, common Sicilian starters include caponata and gatò di patate. Maccu is a Sicilian soup and foodstuff prepared with fava beans as a primary ingredient and it is a peasant food and staple food that dates back to ancient history. Maccu di San Giuseppe is a traditional Sicilian dish that consists of various ingredients, the dish may be prepared on Saint Josephs Day in Sicily, to clear out pantries and allow room for the springs new crops of vegetables. Spaghetti ai ricci Pasta con le sarde and Pasta alla Norma are the most popular pasta dishes typically Sicilian, after the pasta in the typical Sicilian menu is served a second dishes or main dish that could be indifferently meat or fish based. Main dishes based on products are couscous al pesce and Pesce spada alla ghiotta. Candy in Sicily was heavily influenced by the Arab candymakers in the 9th century, marzipan fruits may have been invented at the Convent of Eloise at Martorana in the 14th century. In the 17th and 18th centuries, many Sicilian monasteries produced candies and pastries, the only surviving convent to follow this tradition is the Monastery of the Virgins of Palermo, which makes breast-shaped cakes in honor of St Agatha of Sicily. Traditional sugar statues, called pupa di cena, are still made, granita is particularly famous and well known. Related to sorbet and italian ice, in most of Sicily it has a coarser, many were first introduced by the Arabs from the 9th to 11th centuries, but some have been brought more recently to the region as well such as the Washington navel from Brazil. Today, all provinces of the produced wine and wine by the introduction of modern methods of Sicily established itself on the European wine market. Sicilian red wines have a content of 12.5 to 13. 5% and are usually drunk in the evening with roast or grilled meat. Well-known red wines include the Cerasuolo di Vittoria, the Nero dAvola mainly those produced around Noto, the dry and white wines and rosés usually have an alcoholic content from 11.5 to 12. 5% and are mainly taken with fish, poultry and pasta dishes. In addition, various dessert wines are produced, such as the famous Marsala, more typical Sicilian drinks are the limoncello, a lemon liqueur, and the Amaro Siciliano, a herbal drink, which is often consumed after meals as a digestive
4.
Italian-American cuisine
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Italian-American cuisine is a style of Italian cuisine adapted throughout the United States of America. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, as immigrants from the different regions of Italy settled throughout the various regions of the United States, many brought with them a distinct regional Italian culinary tradition. Many of these foods and recipes developed into new favorites for the townspeople, Italian-Americans often identify foods with their regional heritage. Southern Italian staples include dry pasta, tomato sauce, and olive oil, whereas Northern Italian staples include foods such as risotto, white sauce, American cuisine has readily received innovations from Italy, such as espresso and specialty coffee drinks, tiramisu, and Nutella. On the other hand, e. g. Pasta alla Carbonara, Many Italians then were happy to use powdered eggs and bacon supplied the United States and their armed forces for pasta dishes. Italian-American food and Mediterranean cuisine has been influential in the American diet. It is one of the top three cuisines in the United States, according to the National Restaurant Association. Donna Gabaccia in Italian Americana Winter and Summer 1998 volumes, no.1 &2 states that Food and cooking are powerful expressions of our ties to the past, Italian, Mexican and Chinese cuisines have joined the mainstream. These three cuisines have become so ingrained in the American culture that they are no longer foreign to the American palate. According to the National Restaurant Association study, more than nine out of 10 consumers are familiar with and have tried these foods, and about half report eating them frequently. Rated high on the list of popular, or trending, items in the include, Mediterranean flatbread, ciabatta bread, espresso. Pizza and spaghetti are also common dishes in the United States, however, there is a strong association between Italian-American cuisine with the history of winemaking in the United States. Many Italian wines were first introduced to the United States in the late 1700s, Italian vintners were first brought to the state of Florida in 1766 by Dr. Andrew Turnbull, a British Consul at Smyrna. Philip Mazzei, an Italian physician, and close friend of U. S. President Thomas Jefferson, also helped to cultivate vineyards, olives, and other Mediterranean fruit with the help of Italians. In later years, American viticulture was more influenced by the Italian diaspora of the transatlantic migrations, in California, Italian-Americans were inspired by expanse of rolling hills and fertile fields. Prior to Prohibition starting in 1919, many wineries had made their start, Seghesio, Simi, Sebastiani Vineyards and Foppiano began in the late 19th century, others included Giuseppe Magliavacca’s Napa winery, Secondo Guasti’s Italian Vineyard Company and Andrea Sbarbaro’s Italian-Swiss Colony. From 1919 until the Repeal of Prohibition in 1933, many Italian-Americans struggled to keep their vineyards going, Many remained through providing sacramental wine to the Catholic Church or grape juice to the general market. These few holdouts can be credited with salvaging America’s viticulture heritage, in an industry that values the longevity and tradition of the vine, today, Italian-American wineries prove a powerful asset on the world market
5.
Pork
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Pork is the culinary name for meat from the domestic pig. It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BC, Pork is eaten both freshly cooked and preserved. Curing extends the life of the pork products. Ham, smoked pork, gammon, bacon and sausage are examples of preserved pork, charcuterie is the branch of cooking devoted to prepared meat products, many from pork. Pork is the most popular meat in East and Southeast Asia and it is highly prized in Asian cuisines for its fat content and pleasant texture. Consumption of pork is forbidden by Jewish and Muslim dietary law, the sale of pork is illegal or severely restricted in Israel and in certain Muslim countries, particularly those where sharia law is part of their constitution. The pig is one of the oldest forms of livestock, having been domesticated as early as 5000 BC and it is believed to have been domesticated either in the Near East or in China from the wild boar. The adaptable nature and omnivorous diet of this creature allowed early humans to domesticate it much earlier than other forms of livestock. Pigs were mostly used for food, but people also used their hides for shields and shoes, their bones for tools and weapons, and their bristles for brushes. Charcuterie is the branch of cooking devoted to prepared meat products such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork. Originally intended as a way to preserve meats before the advent of refrigeration, in 15th century France, local guilds regulated tradesmen in the food production industry in each city. The guilds that produced charcuterie were those of the charcutiers, the members of this guild produced a traditional range of cooked or salted and dried meats, which varied, sometimes distinctively, from region to region. The only raw meat the charcutiers were allowed to sell was unrendered lard, the charcutier prepared numerous items, including pâtés, rillettes, sausages, bacon, trotters, and head cheese. Due to the nature of the meat in Western culinary history. The year-round availability of meat and fruits has not diminished the popularity of this combination on Western plates, Pork is the most widely eaten meat in the world, accounting for about 38% of meat production worldwide. Consumption varies widely from place to place, the meat is taboo to eat in the Middle East and most of the Muslim world because of Jewish kosher and Islamic Halal dietary restrictions. But pork is widely consumed in East and Southeast Asia, Europe, Sub-Saharan Africa, as the result, large numbers of pork recipes are developed throughout the world. Feijoada for example, the dish of Brazil, is traditionally prepared with pork trimmings, ears, tail
6.
Chicken as food
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Chicken is the most common type of poultry in the world. In developed countries, chickens are usually subject to intensive farming methods, the modern chicken is a descendant of red junglefowl hybrids along with the grey junglefowl first raised thousands of years ago in the northern parts of the Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings from around 600 BC, Chicken was one of the most common meats available in the Middle Ages. It was eaten over most of the Eastern hemisphere and a number of different kinds of such as capons, pullets. It was one of the ingredients in the so-called white dish. In the United States in the 1800s, chicken was more expensive than other meats, Chicken consumption in the United States increased during World War II due to a shortage of beef and pork. In Europe, consumption of chicken overtook that of beef and veal in 1996, modern varieties of chicken such as the Cornish Cross, are bred specifically for meat production, with an emphasis placed on the ratio of feed to meat produced by the animal. The most common breeds of chicken consumed in the US are Cornish, chickens raised specifically for food are called broilers. In the United States, broilers are typically butchered at a young age, modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds. Capons produce more and fattier meat, for this reason, they are considered a delicacy and were particularly popular in the Middle Ages. Main Breast, These are white meat and are relatively dry, leg, Comprises two segments, The drumstick, this is dark meat and is the lower part of the leg, the thigh, also dark meat, this is the upper part of the leg. Wing, Often served as a meal or bar food. Buffalo wings are a typical example, Comprises three segments, the drumette, shaped like a small drumstick, the middle flat segment, containing two bones, and the tip, sometimes discarded. Other Chicken feet, These contain relatively little meat, and are mainly for the skin. Although considered exotic in Western cuisine, the feet are common fare in other cuisines, especially in the Caribbean, giblets, organs such as the heart, gizzards, and liver may be included inside a butchered chicken or sold separately. Head, Considered a delicacy in China, the head is split down the middle, kidneys, Normally left in when a broiler carcass is processed, they are found in deep pockets on each side of the vertebral column. Neck, This is served in various Asian dishes and it is stuffed to make helzel among Ashkenazi Jews. Oysters, Located on the back, near the thigh, these small, pygostyle and testicles, These are commonly eaten in East Asia and some parts of South East Asia
7.
Swordfish
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Swordfish, also known as broadbills in some countries, are large, highly migratory, predatory fish characterized by a long, flat bill. They are a sport fish of the billfish category, though elusive. Swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood and these fish are found widely in tropical and temperate parts of the Atlantic, Pacific, and Indian Oceans, and can typically be found from near the surface to a depth of 550 m. They commonly reach 3 m in length, and the maximum reported is 4.55 m in length and 650 kg in weight and they are the sole member of their family, Xiphiidae. The swordfish is named after its bill, which resembles a sword and this makes it superficially similar to other billfish such as marlin, but upon examination, their physiology is quite different and they are members of different families. They commonly reach 3 m in length, and the maximum reported is 4.55 m in length and 650 kg in weight, the International Game Fish Associations all-tackle angling record for a swordfish was a 1,182 lb specimen taken off Chile in 1953. Females are larger than males, and Pacific swordfish reach a greater size than northwest Atlantic and they reach maturity at 4–5 years of age and the maximum age is believed to be at least 9 years. The oldest swordfish found in a recent study were a 16-year-old female, swordfish ages are derived, with difficulty, from annual rings on fin rays rather than otoliths, since their otoliths are small in size. Swordfish are ectothermic animals, however, along some species of sharks, they have special organs next to their eyes to heat their eyes. Temperatures of 10 to 15 °C above the water temperature have been measured. The heating of the eyes greatly improves their vision, and consequently improves their ability to catch prey, of the 25, 000+ fish species, only 22 are known to have a mechanism to conserve heat. These include the swordfish, marlin, tuna, and some sharks, contrary to popular belief, the sword is not used to spear, but instead may be used to slash at its prey to injure the prey animal, to make for an easier catch. Mainly, the swordfish relies on its speed and agility in the water to catch its prey. It is undoubtedly among the fastest fish, but the basis for the frequently quoted speed of 97 km/h is unreliable, swordfish prefer water temperatures between 18 and 22 °C, but have the widest tolerance among billfish, and can be found from 5 to 27 °C. This highly migratory species typically moves towards colder regions to feed during the summer, swordfish feed daily, most often at night, when they rise to surface and near-surface waters in search of smaller fish. During the day, they occur to depths of 550 m and have exceptionally been recorded as deep as 2,878 m. Adults feed on a range of pelagic fish, such as mackerel, barracudinas, silver hake, rockfish, herring, and lanternfishes, but they also take demersal fish, squid. Large prey are typically slashed with the sword, while small are swallowed whole and they swim alone or in very loose aggregations, separated by as much as 10 m from a neighboring swordfish
8.
Roulade
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A roulade is a dish of filled rolled meat or pastry. Traditionally found in various European cuisines, the term originates from the French word rouler. However, the term may be used in its generic sense to describe any filled rolled dish, a meat-based roulade typically consists of a slice of steak rolled around a filling such as cheese, vegetables, or other meats. A roulade, like a dish, is often browned then covered with wine or stock. Such a roulade is commonly secured with a toothpick, metal skewer or a piece of string, the roulade is then sliced into rounds and served. Also Kohlrouladen, cabbage filled with minced meat, Španělské ptáčky are roulade in Czech cuisine. The recipe is identical with German Rouladen, perhaps omitting wine. Unlike the large roulade, sliced before serving, the birds are typically 10 cm long, szüz tekercsek, in Hungary a dish filled with minced meat. Zrazy, in Poland Some roulades consist of cake baked in a flat pan rolled around a filling, cake rolled around jam, chocolate buttercream, nuts or other fillings, is an example of a sweet roulade like the bejgli or the Swiss roll. The bûche de Noël or Yule log is a traditional French Christmas cake roll, another form of non-meat roulade consists of a soufflé-type mixture baked in a flat pan rolled around a filling
9.
Cheese
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Cheese is a food derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, during production, the milk is usually acidified, and adding the enzyme rennet causes coagulation. The solids are separated and pressed into final form, Some cheeses have molds on the rind, the outer layer, or throughout. Most cheeses melt at cooking temperature, hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk, whether they have been pasteurized, the content, the bacteria and mold, the processing. Herbs, spices, or wood smoke may be used as flavoring agents, the yellow to red color of many cheeses, such as Red Leicester, is produced by adding annatto. Other ingredients may be added to some cheeses, such as pepper, garlic. For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice, most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available, most are produced by fermentation of the fungus Mucor miehei, cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. Cheese is valued for its portability, long life, and high content of fat, protein, calcium, generally speaking, hard cheeses, such as parmesan last longer than soft cheeses, such as Brie or goats milk cheese. The long storage life of some cheeses, especially when encased in a protective rind, There is some debate as to the best way to store cheese, but some experts say that wrapping it in cheese paper provides optimal results. Cheese paper is coated in a plastic on the inside. A specialist seller of cheese is known as a cheesemonger. Becoming an expert in this field requires some formal education and years of tasting and hands-on experience, the cheesemonger is responsible for all aspects of the cheese inventory, selecting the cheese menu, purchasing, receiving, storage, and ripening. The word cheese comes from Latin caseus, from which the modern word casein is also derived, the earliest source is from the proto-Indo-European root *kwat-, which means to ferment, become sour. The word cheese comes from chese and cīese or cēse, the Online Etymological Dictionary states that cheese comes from Old English cyse, cese. from West Germanic *kasjus, from Latin caseus cheese. The Online Etymological Dictionary states that the word is of. unknown origin, perhaps from a PIE root *kwat- to ferment, Old Norse ostr, Danish ost, Swedish ost are related to Latin ius broth, sauce, juice. When the Romans began to make hard cheeses for their legionaries supplies and it is from this word that the French fromage, proper Italian formaggio, Catalan formatge, Breton fourmaj, and Provençal furmo are derived
10.
Tomato sauce
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Tomato sauce, refers to any of a very large number of sauces made primarily from tomatoes, usually to be served as part of a dish. Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes. Tomatoes have a flavor, high liquid content, very soft flesh which breaks down easily. All of these make them ideal for simple and appealing sauces. The simplest tomato sauces consist just of chopped tomato flesh cooked in an olive oil and simmered until it loses its raw flavor. Optionally tomato skins may be scalded and peeled according to texture, water is sometimes added to keep it from drying out too much. Onion and garlic are almost always sweated or sautéed at the beginning before the tomato is added, other seasonings typically include basil, oregano, parsley, and possibly some spicy red pepper or black pepper. Ground or chopped meat is also common, in some of these countries, both terms are used for the condiment. The use of tomato sauce with pasta appears for the first time in the Italian cookbook LApicio moderno, by Roman chef Francesco Leonardi, tomato sauce was an ancient condiment in Aztec food. The first western person to write of what may have been a tomato sauce was Bernardino de Sahagún, spaniards later brought the use of tomatoes to Europe. Basic Mexican tomato sauces are tomato sauce and green sauce, where a molcajete was usually employed to puree the tomatoes, food that is cooked in tomato sauce is known as entomatada. The tomato sauce is stock for spicy sauces and moles, sauce tomate is one of the five mother sauces of classical French cooking, as codified by Auguste Escoffier in the early 20th century. It consists of salt belly of pork, onions, bay leaves, thyme, tomato purée or fresh tomatoes, roux, garlic, salt, sugar, many times, butter and flour will be listed in the ingredients, but those are only used to make the roux. Roux is made of parts by weight of flour and butter cooked. Any extra flour or butter that is called for in the recipe is typically an error, the misconception that the tomato has been central to Italian cuisine since its introduction from the Americas is often repeated. Latini was chef to the Spanish viceroy of Naples, and one of his tomato recipes is for sauce alla spagnuola, the first known use of tomato sauce with pasta appears in the Italian cookbook LApicio moderno, by Roman chef Francesco Leonardi, edited in 1790. Italian varieties of tomato sauce range from the very simple pasta al pomodoro to the piquant puttanesca and arrabbiata sauces. Tomato sauce with pasta can stand on its own or it can also be paired with such as Italian sausage, shrimp, meatballs or vegetables
11.
Eggplant
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Eggplant, or aubergine, is a species of nightshade grown for its edible fruit. Eggplant is the name in North America and Australia. It is known in South Asia, Southeast Asia, and South Africa as brinjal, the fruit is widely used in cooking. As a member of the genus Solanum, it is related to the tomato and it was originally domesticated from the wild nightshade species, the thorn or bitter apple, S. incanum, probably with two independent domestications, one in South Asia and one in East Asia. The eggplant is a delicate, tropical perennial often cultivated as a tender or half-hardy annual in temperate climates, the flower is white to purple, with a five-lobed corolla and yellow stamens. The egg-shaped, glossy, purple fruit has white flesh with a meaty texture, the cut surface of the flesh rapidly turns brown when the fruit is cut open. It grows 40 to 150 cm tall, with large, coarsely lobed leaves that are 10 to 20 cm long and 5 to 10 cm broad, semiwild types can grow much larger, to 225 cm with large leaves over 30 cm long and 15 cm broad. On wild plants, the fruit is less than 3 cm in diameter, botanically classified as a berry, the fruit contains numerous small, soft seeds that, though edible, taste bitter because they contain nicotinoid alkaloids like the related tobacco. The plant species originated in cultivation and it has been cultivated in southern and eastern Asia since prehistory. The first known record of the plant is found in Qimin Yaoshu. A book on agriculture by Ibn Al-Awwam in 12th-century Arabic Spain described how to grow aubergines, records exist from later medieval Catalan and Spanish. The aubergine is unrecorded in England until the 16th century, an English botany book in 1597 stated, This plant groweth in Egypt almost everywhere. Bringing forth fruit of the bigness of a great cucumber, but never to the full ripeness. Because of the relationship with other nightshades, the fruit was at one time believed to be extremely poisonous. The flowers and leaves can be poisonous if consumed in large due to the presence of solanine. The eggplant has a place in folklore. In 13th-century Italian traditional folklore, the eggplant can cause insanity, in 19th-century Egypt, insanity was said to be more common and more violent when the eggplant is in season in the summer. The plant and fruit have a profusion of English names, eggplant, aubergine, brinjal, melongene, and formerly melongena and mad-apple
12.
Bread crumbs
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The Japanese variety of bread crumbs is called panko. Dry breadcrumbs are made from dry breads which have been baked or toasted to remove most remaining moisture, and may have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a processor, using a steel blade to make coarse crumbs. A grater or similar tool will also do, the breads used to make soft or fresh bread crumbs are not quite as dry, so the crumbs are larger and produce a softer coating, crust, or stuffing. The crumb of bread crumb is also a term refers to the texture of the soft, inner part of a bread loaf, as distinguished from the crust. Panko is a variety of bread crumb used in Japanese cuisine as a crunchy coating for fried foods. Panko is made from bread baked by electrical current, which yields a bread without a crust and it has a crisper, airier texture than most types of breading found in Western cuisine and resists absorbing oil or grease when fried, resulting in a lighter coating. Panko is produced worldwide, particularly in Asian countries, including Japan, Korea, Thailand, China, and Vietnam. The Japanese first learned to make bread from the Europeans, and panko is derived from pan from the Portuguese and -ko, breading is a dry grain-derived food coating for a piece of food made from bread crumbs or a breading mixture with seasonings. Breading can also refer to the process of applying a coating to a food. Breading is well suited for frying as it lends itself to creating a coating around the food. Breading mixtures can be made of breadcrumb, flour, cornmeal, if the item to be breaded is too dry for the coating to stick, the item may first be moistened with buttermilk, raw egg, egg wash or other liquid. Breading contrasts with batter, which is a liquid coating for food that produces a smoother and finer texture
