Tulumba is a deep-fried dessert found in Ottoman cuisine and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to churros, it is made from unleavened dough lump given a small ovoid shape with ridges along it using a pastry bag or cookie press with a suitable end piece. It is first deep-fried to golden colour and sugar-sweet syrup is poured over it when still hot, it is eaten cold. Tulumba means'pump' in Turkish; the dessert is called pomba in bombacık in Cypriot Turkish. In Armenian cuisine it may be called either tulumba. Tulumba features in Albanian, Bulgarian, Macedonian and Turkish cuisines; the sweet is found in Persian cuisine as bamiyeh. In Egyptian and some Arab cuisines it is called balah ash-sham and in Iraqi cuisine it is known as datli. List of doughnut varieties List of fried dough varieties List of Turkish desserts Churro Jalebi Lokma Media related to Tulumba at Wikimedia Commons
A Brown Bobby is a triangular shaped doughnut. It is baked in a Brown Bobby machine, which resembles and is operated to a waffle iron; these machines were created by the Food Display Machine Corporation in Chicago, Illinois, U. S. around the 1920s and later. The Food Display Machine Corporation was located at 500 North Dearborn Street in Chicago, its president was H. Adams. In the mid-1920s, through advertisements in Popular Mechanics magazine and other means as well, these machines were marketed as a way to start a small business; the machine’s manual has 3 parts: Seven Proven Business Plans for Operating a Successful BROWN BOBBY Business How to get the Best Results from your BROWN BOBBY Machine Recipes that Whet the Buying AppetiteThe seven business plans described are: Selling Direct to Homes Getting the Restaurant and Drug Store Business Getting the Grocery Business Window Demonstrating and Sampling Getting the Student Trade Selling Through Salesmen Running a BROWN BOBBY Store of your own Some of the suggested locations for selling included candy stores, chain stores, bowling alleys, cigar stores, railway stations, dance halls, waiting rooms, filling stations, general stores, soft drink parlors.
One could obtain boxes and bags from the company for packaging the doughnuts. The machines are no longer manufactured as the Food Display Machine Corporation has long been out of business. According to the Annual Report of the Federal Trade Commission for 1937 the company was issued a Cease and Desist order for misrepresenting possible or maximum earnings for its potato chip machines; the Brown Bobby machine operated similar to a waffle iron. Its surfaces were made of aluminium and were prepared for baking by coating with paraffin, though users today would most use cooking spray; the machine had a low setting. Cooking was done on the high setting, the low setting was for allowing the machine to remain idle. Machines were available as either a single for US$52 or as two machines riveted together into a single unit for US$100. Since these machines are no longer manufactured they are prized by their owners and handed down to subsequent generations to continue a tradition of Brown Bobby making during the holidays.
The Brown Bobby manual included 10 recipes for doughnuts, 4 icing recipes and a number of prepared doughnut mixes were available. Recipes included Plain, Bran, Nut, Tutti-Frutti and Oatmeal; the doughnuts were touted as “greaseless” because they were not deep-fried, but as the included recipe indicates, there was an amount of fat in the doughnut itself. List of doughnut varieties List of fried dough varieties List of breakfast foods Food portal For the love of brown what? Jean Shepherd's story about triangular doughnuts
Maruya is a type of fritter from the Philippines. It is made from saba bananas; the most common variant is prepared by coating thinly sliced and "fanned" bananas in batter and deep frying them. They are sprinkled with sugar. Though not traditional, they may be served with slices of jackfruit preserved in syrup or ice cream. Maruya are sold as street food though they are popular as home-made merienda snacks among Filipinos. A variant of maruya may use dessert bananas, which are just mashed before mixing them with batter, they can be made from sweet potatoes. Among Muslim Filipinos, this version is known as jampok, traditionally use mashed Latundan bananas. In the Bicol Region, it is known as sinapot or baduya in the Bikol languages. Although this version does not "fan" the bananas, they are instead sliced lengthwise before frying in batter. It is known as kumbo in the Western Visayas region. A similar dessert to maruya is bunwelos na saging, more a type of buñuelo, it has more flour mixture than maruya.
It uses mashed ripe saba bananas rather than dessert bananas. It is made by mixing the bananas in flour and sugar, deep frying the mixture as little balls. Banana cue Camote cue Ginanggang List of banana dishes Turrón
Puff Puff (food)
Puff puff is a dough based snack that originated in West Africa. It is made in countries like Sierra Leone, Cameroon and Ghana. Like many other West African dishes, its origins are contested with multiple countries claiming to have devised the original and'best' recipe. Puff-puff as it is called in Sierra Leone, in anglophone Cameroon and Nigeria; the name of this traditional snack varies throughout Africa. For instance, it is called bofrot in Ghana, mikate in Congo, beinye in Cameroon, ligemat in Sudan or kala in Liberia; the prominence of this delicacy stretches to the Eastern and Southern parts of the motherland, where it is known as mandazi. Puff-puffs are made of dough containing flour, sugar, salt and eggs, deep fried in vegetable oil to an irresistible golden brown color. Variations can be made in the recipe by using baking powder in place of yeast but yeast is more common. After frying, puff puffs can be rolled to one's liking. Furthermore, like the French beignet and the Italian zeppole, puff-puffs can be rolled in any spices/flavoring such as cinnamon and nutmeg and for a fusion style of cooking puff-puffs served with a fruit dip such as strawberry or raspberry.
Puff puff can be eaten plain, or with any other addition. For instance, Cameroonians enjoy puff puffs with beans and other beverages for breakfast. Akubor, Peter. "Protein contents and sensory properties of African snack foods prepared from cowpea-wheat flour blends". International Journal of Food Science & Technology. 39: 419. Patent, Greg. A Baker's Odyssey: Celebrating Time-Honored Recipes from America's Rich Immigrant Heritage
Batter is thin dough that can be poured into a pan. Batter is used for pancakes, light cakes, as a coating for fried foods; the word batter comes from the French word battre which means to beat, as many batters require vigorous beating or whisking in their preparation. Many batters are made by combining dry flours with liquids such as milk or eggs. Batters can be made by soaking grains in water and grinding them wet. A leavening agent such as baking powder is included to aerate and fluff up the batter as it cooks, or the mixture may be fermented for this purpose as well as to add flavour. Carbonated water or another carbonated liquid such as beer may instead be used to aerate the batter in some recipes; the liquid mixture churned and frozen in order to produce ice cream is referred to as batter, although it does not contain any dry flours or grains. The viscosity of batter may range from "heavy" to "thin". Heat is applied to the batter by frying, baking or steaming, in order to cook the ingredients and to "set" the batter into a solid form.
Batters may be sweet or savoury with either sugar or salt being added. Many other flavourings such as herbs, fruits or vegetables may be added to the mixture. Beer is a popular ingredient in batters used to coat foods before frying. One reason is that a basic batter can be made from flour and some salt; the purpose of using beer is. Depending on the type and quality of the beer, beer may add colour or some flavour to the batter; the practice of beer battering is popular in Australia, New Zealand, the United States, Ireland, Germany and Russia. Some foods that are beer battered and fried are fish and onion rings. Batters are used in many cuisines under many names. Tempura in Japan, pakora in India, spoon bread in the USA, many other examples are all types of batters. All batters work by forming a crisp shell around the food, preventing scorching and retaining flavor and juices; the ideal batter for fried foods is to be thick enough to adhere to the food, but not so thick as to become heavy. Batters thicken with every second.
Strategies to reduce this effect include the use of ice water when mixing and making it at the last possible moment before use. Media related to Batter at Wikimedia Commons
Dessert is a course that concludes an evening meal. The course consists of sweet foods, such as confections dishes or fruit, a beverage such as dessert wine or liqueur, however in the United States it may include coffee, nuts, or other savory items regarded as a separate course elsewhere. In some parts of the world, such as much of central and western Africa, most parts of China, there is no tradition of a dessert course to conclude a meal; the term dessert can apply to many confections, such as biscuits, cookies, gelatins, ice creams, pies and sweet soups, tarts. Fruit is commonly found in dessert courses because of its occurring sweetness; some cultures sweeten foods that are more savory to create desserts. The word "dessert" originated from the French word desservir, meaning "to clear the table." Its first known use was in 1600, in a health education manual entitled Naturall and artificial Directions for Health, written by William Vaughan. In his A History of Dessert, Michael Krondl explains it refers to the fact dessert was served after the table had been cleared of other dishes.
The term dates from the 14th century but attained its current meaning around the beginning of the 20th century when "service à la française" was replaced with "service à la russe"" The word "dessert" is most used for this course in Australia, Ireland, New Zealand, the United States, while "pudding", "sweet", or more colloquially, "afters" are used in the United Kingdom and some other Commonwealth countries, including Hong Kong and India. Sweets were fed to the gods in ancient Mesopotamia and ancient India and other ancient civilizations. Dried fruit and honey were the first sweeteners used in most of the world, but the spread of sugarcane around the world was essential to the development of dessert. Sugarcane was grown and refined in India before 500 BC and was crystallized, making it easy to transport, by 500 AD. Sugar and sugarcane were traded, making sugar available to Macedonia by 300 BC and China by 600 AD. In the Indian subcontinent, the Middle East, China, sugar has been a staple of cooking and desserts for over a thousand years.
Sugarcane and sugar were little known and rare in Europe until the twelfth century or when the Crusades and colonization spread its use. Herodotus mentions that, as opposed to the Greeks, the main Persian meal was simple, but they would eat many desserts afterwards. Europeans began to manufacture sugar in the Middle Ages, more sweet desserts became available. Sugar was so expensive only the wealthy could indulge on special occasions; the first apple pie recipe was published in 1381. The earliest documentation of the term cupcake was in "Seventy-five Receipts for Pastry and Sweetmeats" in 1828 in Eliza Leslie's Receipts cookbook; the Industrial Revolution in Europe and America caused desserts to be mass-produced, preserved and packaged. Frozen foods, including desserts, became popular starting in the 1920s when freezing emerged; these processed foods became a large part of diets in many industrialized nations. Many countries have foods distinctive to their nations or region. Sweet desserts contain cane sugar, palm sugar, honey or some types of syrup such as molasses, maple syrup, treacle, or corn syrup.
Other common ingredients in Western-style desserts are flour or other starches, Cooking fats such as butter or lard, eggs, acidic ingredients such as lemon juice, spices and other flavoring agents such as chocolate, peanut butter and nuts. The proportions of these ingredients, along with the preparation methods, play a major part in the consistency and flavor of the end product. Sugars contribute tenderness to baked goods. Flour or starch components gives the dessert structure. Fats can enable the development of flaky layers in pastries and pie crusts; the dairy products in baked goods keep the desserts moist. Many desserts contain eggs, in order to form custard or to aid in the rising and thickening of a cake-like substance. Egg yolks contribute to the richness of desserts. Egg whites can provide structure. Further innovation in the healthy eating movement has led to more information being available about vegan and gluten-free substitutes for the standard ingredients, as well as replacements for refined sugar.
Desserts can contain many extracts to add a variety of flavors. Salt and acids are added to desserts to create a contrast in flavors; some desserts are coffee-flavored, for coffee biscuits. Alcohol can be used as an ingredient, to make alcoholic desserts. Dessert consist of variations of flavors and appearances. Desserts can be defined as a sweeter course that concludes a meal; this definition includes a range of courses ranging from fruits or dried nuts to multi-ingredient cakes and pies. Many cultures have different variations of dessert. In modern times the variations of desserts have been passed down or come from geographical regions; this is one cause for the variation of desserts. These are some major categories. Biscuits, (from the Old French word bescuit meaning twice-baked in Latin known as "cookies" in North America, are flattish bite-sized or larger short pastries intended to be eaten out of the hand. Biscuits can have a texture, crispy, chewy, or soft. Examples include layered bars, crispy
A fritter is a fried food consisting of a portion of batter or breading, filled with bits of meat, fruit, vegetables or other ingredients. Fritters are prepared in both savory varieties. In Brunei, fritters are known as cucur and they are eaten as snacks. Cucur is part of local street food and sold in street market-style food booth. Ingredients that are made into cucur include banana, yam, sweet potatoes and vegetables; some local fruits, when they are in season, are made into cucur, most durian, breadfruit and tarap. Throughout China, fritters are sold at roadsides, they may contain pork, but are vegetarian. Fritters are popular roadside snacks all over South Asia and are referred to as pakora or bhajji in local parlance—the onion bhaji enjoys a high popularity abroad and at home. In the south Indian state of Kerala, Banana Fritters are popular and are known as Pazhampori. In Indonesia fritters come under the category of gorengan, many varieties are sold on travelling carts or by street vendors throughout Indonesia.
Various kinds of ingredients are battered and deep fried such as pisang goreng, mendoan, tahu goreng, sweet potato, cassava chunk, cassava tapai, cireng and breadfruit. And these are eaten accompanied by fresh bird's eye chili; the variety known as bakwan contains flour with chopped vegetables such as carrot and cabbage, whereas the fried patties called perkedel consist of mashed potatoes or ground corn. The Iranian variety is called Kuku which come in different versions like the ones with potatoes or the ones with herbs; this type of fritter resembles a crustless quiche. In Japanese cuisine, tempura is vegetable or seafood dipped and fried in a light crispy batter and served as a common accompaniment to meals. In Korean cuisine, deep-fries are known as twigim. Twigim are battered and breaded, but there are varieties without breading, as well as varieties without breading and batter. Popular twigim dishes include dak-twigim, gim-mari-twigim, goguma-twigim, gul-twigim, ojingeo-twigim, saeu-twigim.
Traditional vegetarian deep-fries associated with Korean temple cuisine include bugak. Twigak are made without breading or batter. Bugak are made from vegetables such as dasima, perilla leaves, chili peppers, which are coated with glutinous rice paste and dried thoroughly. In Malaysia, it is common for a type of fritter called "cucur" to be fried by the roadside in a large wok and sold as snacks. In Burmese cuisine, fritters are called a-kyaw; the most popular a-kyaw is the gourd fritter. Diced onions, potatoes, a variety of leafy vegetables, brown bean paste, Burmese tofu, chayote and crackling are other popular fritter ingredients. Black beans are made into a paste with curry leaves to make bayagyaw—small fritters similar to falafel. Unlike pisang goreng, Burmese banana fritters are made only with overripe bananas with no sugar or honey added; the savory fritters are eaten at breakfast or as a snack at tea. Gourd and onion fritters are cut into small parts and eaten with Mohinga, Myanmar's national dish.
These fritters are eaten with Kao hnyin baung rice and with Burmese green sauce—called chin-saw-kar or a-chin-yay. Depending on the fritter hawker, the sauce is made from chili sauce diluted with vinegar, cilantro, finely diced tomatoes and onions. Whitebait fritters are popular in New Zealand. In the Philippines, egg fritters are called kwek-kwek or tokneneng, squid fritters are called kalamares. These, along with shrimp fritters called okoy, banana fritters called maruya are sold in travelling cart or street side vendors. Pumpkin fritters, served with cinammon sugar at any time of day, are popular in South Africa. In British fish and chip shops, the fish and chips can be accompanied by "fritters", which means a food item, such as a slice of potato, a pineapple ring, an apple ring or chunks, or mushy peas, fried in batter. Hence: "potato fritter", "pineapple fritter", "apple fritter", "pea fritter", etc. At home and at school, fritters are sometimes made with meat Spam and corned beef. In the United States, fritters are doughnuts made with a primary ingredient, mixed with an egg and milk batter and either pan-fried or deep-fried.
"Corn fritters" are made with whole canned corn and are deep-fried. "Apple fritters" are well known, although the contemporary American apple fritter is unlike the British one. Older versions of the apple fritter in the United States were prepared in the style of British ones, by slicing apples, dipping them in batter and frying them. Another regional favourite is the "zucchini fritter". West African countries have many variations similar to fritters; the most common process includes the blending of peeled black eyed beans with peppers and spices to leave a thick texture. A Yoruba version, Akara, is a popular street snack and side dish in Nigerian culture Media related to fritters at Wikimedia Commons