Juice
Juice is a drink made from the extraction or pressing of the natural liquid contained in fruit and vegetables. It can refer to liquids that are flavored with concentrate or other biological food sources, such as meat or seafood, such as clam juice. Juice is consumed as a beverage or used as an ingredient or flavoring in foods or other beverages, as for smoothies. Juice emerged as a popular beverage choice after the development of pasteurization methods enabled its preservation without using fermentation; the largest fruit juice consumers are New Colombia. Fruit juice consumption on average increases with country income level; the word "juice" comes from Old French in about 1300. The "Old French jus "juice, liquid"... from Latin ius "broth, juice, soup," from PIE root *yeue- "to blend, mix food"." The use of the word "juice" to mean "the watery part of fruits or vegetables" was first recorded in the early 14th century. Since the 19th century, the term "juice" has been used in a figurative sense.
Today, "au jus" refers to meat served along with its own juice as a gravy. Juice is prepared by mechanically squeezing or macerating fruit or vegetable flesh without the application of heat or solvents. For example, orange juice is the liquid extract of the fruit of the orange tree, tomato juice is the liquid that results from pressing the fruit of the tomato plant. Juice may be prepared in the home from fresh fruit and vegetables using a variety of hand or electric juicers. Many commercial juices are filtered to remove fiber or pulp, but high-pulp fresh orange juice is a popular beverage. Additives are put in some juices, such as artificial flavours. Common methods for preservation and processing of fruit juices include canning, concentrating, freezing and spray drying. Although processing methods vary between juices, the general processing method of juices includes: Washing and sorting food source Juice extraction Straining and clarification Blending pasteurization Filling and sterilization Cooling and packingAfter the fruits are picked and washed, the juice is extracted by one of two automated methods.
In the first method, two metal cups with sharp metal tubes on the bottom cup come together, removing the peel and forcing the flesh of the fruit through the metal tube. The juice of the fruit escapes through small holes in the tube; the peels can be used further, are washed to remove oils, which are reclaimed for usage. The second method requires the fruits to be cut in half before being subjected to reamers, which extract the juice. After the juice is filtered, it may be concentrated in evaporators, which reduce the size of juice by a factor of 5, making it easier to transport and increasing its expiration date. Juices are concentrated by heating under a vacuum to remove water, cooling to around 13 degrees Celsius. About two thirds of the water in a juice is removed; the juice is later reconstituted, in which the concentrate is mixed with water and other factors to return any lost flavor from the concentrating process. Juices can be sold in a concentrated state, in which the consumer adds water to the concentrated juice as preparation.
Juices are pasteurized and filled into containers while still hot. If the juice is poured into a container while hot, it is cooled as as possible. Packages that cannot stand heat require sterile conditions for filling. Chemicals such as hydrogen peroxide can be used to sterilize containers. Plants can make anywhere from 1 to 20 tonnes a day. High intensity pulsed electric fields are being used as an alternative to heat pasteurization in fruit juices. Heat treatments sometimes fail to make microbiological stable products. However, it was found that processing with high intensity pulsed electric fields can be applied to fruit juices to provide a shelf stable and safe product. In addition, it was found that pulsed electric fields provide a fresh-like and high nutrition value product. Pulsed electric field processing is a type of nonthermal method for food preservation. Pulsed electric fields use short pulses of electricity to inactivate microbes. In addition, the use of PEF results in minimal detrimental effects on the quality of the food.
Pulse electric fields kill microorganisms and provide better maintenance of the original colour and nutritional value of the food as compared to heat treatments. This method of preservation works by placing two electrodes between liquid juices applying high voltage pulses for microseconds to milliseconds; the high voltage pulses are of intensity in the range of 10 to 80 kV/cm. Processing time of the juice is calculated by multiplying the number of pulses with the effective pulse duration; the high voltage of the pulses produce an electric field that results in microbial inactivation that may be present in the juice. The PEF temperatures are below that of the temperatures used in thermal processing. After the high voltage treatment, the juice is refrigerated. Juice is able to transfer electricity due to the presence of several ions from the processing; when the electric field is applied to the juice, electric current
Malaysia
Malaysia is a country in Southeast Asia. The federal constitutional monarchy consists of 13 states and three federal territories, separated by the South China Sea into two sized regions, Peninsular Malaysia and East Malaysia. Peninsular Malaysia shares a land and maritime border with Thailand and maritime borders with Singapore and Indonesia. East Malaysia shares land and maritime borders with Brunei and Indonesia and a maritime border with the Philippines and Vietnam. Kuala Lumpur is the national capital and largest city while Putrajaya is the seat of federal government. With a population of over 30 million, Malaysia is the world's 44th most populous country; the southernmost point of continental Eurasia, Tanjung Piai, is in Malaysia. In the tropics, Malaysia is one of 17 megadiverse countries, with large numbers of endemic species. Malaysia has its origins in the Malay kingdoms which, from the 18th century, became subject to the British Empire, along with the British Straits Settlements protectorate.
Peninsular Malaysia was unified as the Malayan Union in 1946. Malaya was restructured as the Federation of Malaya in 1948, achieved independence on 31 August 1957. Malaya united with North Borneo and Singapore on 16 September 1963 to become Malaysia. In 1965, Singapore was expelled from the federation; the country is multi-cultural, which plays a large role in its politics. About half the population is ethnically Malay, with large minorities of Malaysian Chinese, Malaysian Indians, indigenous peoples. While recognising Islam as the country's established religion, the constitution grants freedom of religion to non-Muslims; the government system is modelled on the Westminster parliamentary system and the legal system is based on common law. The head of state is the king, known as the Yang di-Pertuan Agong, he is an elected monarch chosen from the hereditary rulers of the nine Malay states every five years. The head of government is the Prime Minister; the country's official language is a standard form of the Malay language.
English remains an active second language. Since independence, Malaysian GDP has grown at an average of 6.5% per annum for 50 years. The economy has traditionally been fuelled by its natural resources, but is expanding in the sectors of science, tourism and medical tourism. Today, Malaysia has a newly industrialised market economy, ranked fourth largest in Southeast Asia and 38th largest in the world, it is a founding member of the Association of Southeast Asian Nations, the East Asia Summit and the Organisation of Islamic Cooperation, a member of Asia-Pacific Economic Cooperation, the Commonwealth of Nations, the Non-Aligned Movement. The name "Malaysia" is a combination of the word "Malay" and the Latin-Greek suffix "-sia"/-σία; the word "melayu" in Malay may derive from the Tamil words "malai" and "ur" meaning "mountain" and "city, land", respectively. "Malayadvipa" was the word used by ancient Indian traders. Whether or not it originated from these roots, the word "melayu" or "mlayu" may have been used in early Malay/Javanese to mean to accelerate or run.
This term was applied to describe the strong current of the river Melayu in Sumatra. The name was adopted by the Melayu Kingdom that existed in the seventh century on Sumatra. Before the onset of European colonisation, the Malay Peninsula was known natively as "Tanah Melayu". Under a racial classification created by a German scholar Johann Friedrich Blumenbach, the natives of maritime Southeast Asia were grouped into a single category, the Malay race. Following the expedition of French navigator Jules Dumont d'Urville to Oceania in 1826, he proposed the terms of "Malaysia", "Micronesia" and "Melanesia" to the Société de Géographie in 1831, distinguishing these Pacific cultures and island groups from the existing term "Polynesia". Dumont d'Urville described Malaysia as "an area known as the East Indies". In 1850, the English ethnologist George Samuel Windsor Earl, writing in the Journal of the Indian Archipelago and Eastern Asia, proposed naming the islands of Southeast Asia as "Melayunesia" or "Indunesia", favouring the former.
In modern terminology, "Malay" remains the name of an ethnoreligious group of Austronesian people predominantly inhabiting the Malay Peninsula and portions of the adjacent islands of Southeast Asia, including the east coast of Sumatra, the coast of Borneo, smaller islands that lie between these areas. The state that gained independence from the United Kingdom in 1957 took the name the "Federation of Malaya", chosen in preference to other potential names such as "Langkasuka", after the historic kingdom located at the upper section of the Malay Peninsula in the first millennium CE; the name "Malaysia" was adopted in 1963 when the existing states of the Federation of Malaya, plus Singapore, North Borneo and Sarawak formed a new federation. One theory posits the name was chosen so that "si" represented the inclusion of Singapore, North Borneo, Sarawak to Malaya in 1963. Politicians in the Philippines contemplated renaming their state "Malaysia" before the modern country took the name. Evidence of modern human habitation in Malaysia dates back 40,000 years.
In the Malay Peninsula, the first inhabitants are thought to be Negritos. Traders and settlers from India and China arrived as early as the first century AD, establishing trading ports and coastal towns in the second and third centuries, their presence resulted in strong Indian and Chinese influences on the local cultures, the people of the Malay Peninsula adopted the religions of Hinduism and Buddhism. Sanskrit inscriptions appear as early as the fifth century; the Kingdom of
Wine
Wine is an alcoholic drink made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol, carbon dioxide, heat. Different varieties of grapes and strains of yeasts produce different styles of wine; these variations result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir, the production process. Many countries enact legal appellations intended to define qualities of wine; these restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. Wines not made from grapes include rice wine and fruit wines such as plum, pomegranate and elderberry. Wine has been produced for thousands of years; the earliest known traces of wine are from Georgia and Sicily although there is evidence of a similar alcoholic drink being consumed earlier in China. The earliest known winery is the 6,100-year-old Areni-1 winery in Armenia. Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece and Rome.
Throughout history, wine has been consumed for its intoxicating effects. Wine has long played an important role in religion. Red wine was associated with blood by the ancient Egyptians and was used by both the Greek cult of Dionysus and the Romans in their Bacchanalia; the earliest archaeological and archaeobotanical evidence for grape wine and viniculture, dating to 6000–5800 BC was found on the territory of modern Georgia. Both archaeological and genetic evidence suggest that the earliest production of wine elsewhere was later having taken place in the Southern Caucasus, or the West Asian region between Eastern Turkey, northern Iran; the earliest evidence of a grape-based fermented drink was found in China, Georgia from 6000 BC, Iran from 5000 BC, Sicily from 4000 BC. The earliest evidence of a wine production facility is the Areni-1 winery in Armenia and is at least 6100 years old. A 2003 report by archaeologists indicates a possibility that grapes were mixed with rice to produce mixed fermented drinks in China in the early years of the seventh millennium BC.
Pottery jars from the Neolithic site of Jiahu, contained traces of tartaric acid and other organic compounds found in wine. However, other fruits indigenous to the region, such as hawthorn, cannot be ruled out. If these drinks, which seem to be the precursors of rice wine, included grapes rather than other fruits, they would have been any of the several dozen indigenous wild species in China, rather than Vitis vinifera, introduced there 6000 years later; the spread of wine culture westwards was most due to the Phoenicians who spread outward from a base of city-states along the Mediterranean coast of what are today Syria, Lebanon and Palestine. The wines of Byblos were exported to Egypt during the Old Kingdom and throughout the Mediterranean. Evidence includes two Phoenician shipwrecks from 750 BC discovered by Robert Ballard, whose cargo of wine was still intact; as the first great traders in wine, the Phoenicians seem to have protected it from oxidation with a layer of olive oil, followed by a seal of pinewood and resin, similar to retsina.
Although the nuragic Sardinians consumed wine before the arrival of the Phoenicians The earliest remains of Apadana Palace in Persepolis dating back to 515 BC include carvings depicting soldiers from Achaemenid Empire subject nations bringing gifts to the Achaemenid king, among them Armenians bringing their famous wine. Literary references to wine are abundant in Homer and others. In ancient Egypt, six of 36 wine amphoras were found in the tomb of King Tutankhamun bearing the name "Kha'y", a royal chief vintner. Five of these amphoras were designated as originating from the king's personal estate, with the sixth from the estate of the royal house of Aten. Traces of wine have been found in central Asian Xinjiang in modern-day China, dating from the second and first millennia BC; the first known mention of grape-based wines in India is from the late 4th-century BC writings of Chanakya, the chief minister of Emperor Chandragupta Maurya. In his writings, Chanakya condemns the use of alcohol while chronicling the emperor and his court's frequent indulgence of a style of wine known as madhu.
The ancient Romans planted vineyards near garrison towns so wine could be produced locally rather than shipped over long distances. Some of these areas are now world-renowned for wine production; the Romans discovered that burning sulfur candles inside empty wine vessels kept them fresh and free from a vinegar smell. In medieval Europe, the Roman Catholic Church supported wine because the clergy required it for the Mass. Monks in France made wine for years. An old English recipe that survived in various forms until the 19th century calls for refining white wine from bastard—bad or tainted bastardo wine; the English word "wine" comes from the Proto-Germanic *winam, an early borrowing from the Latin vinum, "wine" or " vine", itself derived from the Proto-Indo-European stem *win-o-. The earliest attested terms referring to wine are the Mycenaean Greek me-tu-wo ne-wo, meaning "in" or " of the new wine", wo-no-wa-ti-si, meaning "wine garden", written in Linear B inscriptions. Linear B includes, inter alia, an ideogram for wine
Louisiana
Louisiana is a state in the Deep South region of the South Central United States. It is the 25th most populous of the 50 United States. Louisiana is bordered by the state of Texas to the west, Arkansas to the north, Mississippi to the east, the Gulf of Mexico to the south. A large part of its eastern boundary is demarcated by the Mississippi River. Louisiana is the only U. S. state with political subdivisions termed parishes. The state's capital is Baton Rouge, its largest city is New Orleans. Much of the state's lands were formed from sediment washed down the Mississippi River, leaving enormous deltas and vast areas of coastal marsh and swamp; these contain a rich southern biota. There are many species of tree frogs, fish such as sturgeon and paddlefish. In more elevated areas, fire is a natural process in the landscape, has produced extensive areas of longleaf pine forest and wet savannas; these support an exceptionally large number of plant species, including many species of terrestrial orchids and carnivorous plants.
Louisiana has more Native American tribes than any other southern state, including four that are federally recognized, ten that are state recognized, four that have not received recognition. Some Louisiana urban environments have a multicultural, multilingual heritage, being so influenced by a mixture of 18th-century French, Spanish, Native American, African cultures that they are considered to be exceptional in the US. Before the American purchase of the territory in 1803, present-day Louisiana State had been both a French colony and for a brief period a Spanish one. In addition, colonists imported numerous African people as slaves in the 18th century. Many came from peoples of the same region of West Africa. In the post-Civil War environment, Anglo-Americans increased the pressure for Anglicization, in 1921, English was for a time made the sole language of instruction in Louisiana schools before a policy of multilingualism was revived in 1974. There has never been an official language in Louisiana, the state constitution enumerates "the right of the people to preserve and promote their respective historic and cultural origins."
Louisiana was named after Louis XIV, King of France from 1643 to 1715. When René-Robert Cavelier, Sieur de La Salle claimed the territory drained by the Mississippi River for France, he named it La Louisiane; the suffix -ana is a Latin suffix that can refer to "information relating to a particular individual, subject, or place." Thus Louis + ana carries the idea of "related to Louis." Once part of the French Colonial Empire, the Louisiana Territory stretched from present-day Mobile Bay to just north of the present-day Canada–United States border, including a small part of what is now the Canadian provinces of Alberta and Saskatchewan. The Gulf of Mexico did not exist 250 million years ago when there was but one supercontinent, Pangea; as Pangea split apart, the Atlantic Ocean and Gulf of Mexico opened. Louisiana developed, over millions of years, from water into land, from north to south; the oldest rocks are exposed in areas such as the Kisatchie National Forest. The oldest rocks date back to the early Cenozoic Era, some 60 million years ago.
The history of the formation of these rocks can be found in D. Spearing's Roadside Geology of Louisiana; the youngest parts of the state were formed during the last 12,000 years as successive deltas of the Mississippi River: the Maringouin, Teche, St. Bernard, the modern Mississippi, now the Atchafalaya; the sediments were carried from north to south by the Mississippi River. In between the Tertiary rocks of the north, the new sediments along the coast, is a vast belt known as the Pleistocene Terraces, their age and distribution can be related to the rise and fall of sea levels during past ice ages. In general, the northern terraces have had sufficient time for rivers to cut deep channels, while the newer terraces tend to be much flatter. Salt domes are found in Louisiana, their origin can be traced back to the early Gulf of Mexico, when the shallow ocean had high rates of evaporation. There are several hundred salt domes in the state. Salt domes are important not only as a source of salt. Louisiana is bordered to the west by Texas.
The state may properly be divided into two parts, the uplands of the north, the alluvial along the coast. The alluvial region includes low swamp lands, coastal marshlands and beaches, barrier islands that cover about 20,000 square miles; this area lies principally along the Gulf of Mexico and the Mississippi River, which traverses the state from north to south for a distance of about 600 mi ) and empties into the Gulf of Mexico. The breadth of the alluvial region along the Mississippi is from 10 to 60 miles, along the other rivers, the alluvial region averages about 10 miles across; the Mississippi River flows along a ridge formed by its own natural deposits, from which the lands decline toward a river beyond at an average fall of six feet per mile. The alluvial lands along other streams present similar features; the higher and contiguous hill lands of the north and northwestern part of the state have an area of more than 25,000 square miles. They consist of prairie and woodl
Thanksgiving
Thanksgiving Day is a national holiday celebrated on various dates in Canada, the United States, some of the Caribbean islands, Liberia. It began as a day of giving thanks and sacrifice for the blessing of the harvest and of the preceding year. Named festival holidays occur in Germany and Japan. Thanksgiving is celebrated on the second Monday of October in Canada and on the fourth Thursday of November in the United States, around the same part of the year in other places. Although Thanksgiving has historical roots in religious and cultural traditions, it has long been celebrated as a secular holiday as well. Prayers of thanks and special thanksgiving ceremonies are common among all religions after harvests and at other times; the Thanksgiving holiday's history in North America is rooted in English traditions dating from the Protestant Reformation. It has aspects of a harvest festival though the harvest in New England occurs well before the late-November date on which the modern Thanksgiving holiday is celebrated.
In the English tradition, days of thanksgiving and special thanksgiving religious services became important during the English Reformation in the reign of Henry VIII and in reaction to the large number of religious holidays on the Catholic calendar. Before 1536 there were 95 Church holidays, plus 52 Sundays, when people were required to attend church and forego work and sometimes pay for expensive celebrations; the 1536 reforms reduced the number of Church holidays to 27, but some Puritans wished to eliminate all Church holidays, including Christmas and Easter. The holidays were to be replaced by specially called Days of Fasting or Days of Thanksgiving, in response to events that the Puritans viewed as acts of special providence. Unexpected disasters or threats of judgement from on high called for Days of Fasting. Special blessings, viewed as coming from God, called for Days of Thanksgiving. For example, Days of Fasting were called on account of drought in 1611, floods in 1613, plagues in 1604 and 1622.
Days of Thanksgiving were called following the victory over the Spanish Armada in 1588 and following the deliverance of Queen Anne in 1705. An unusual annual Day of Thanksgiving began in 1606 following the failure of the Gunpowder Plot in 1605 and developed into Guy Fawkes Day on November 5. According to some historians, the first celebration of Thanksgiving in North America occurred during the 1578 voyage of Martin Frobisher from England in search of the Northwest Passage. Other researchers, state that "there is no compelling narrative of the origins of the Canadian Thanksgiving day."The origins of Canadian Thanksgiving are sometimes traced to the French settlers who came to New France in the 17th century, who celebrated their successful harvests. The French settlers in the area had feasts at the end of the harvest season and continued throughout the winter season sharing food with the indigenous peoples of the area; as settlers arrived in Nova Scotia from New England after 1700, late autumn Thanksgiving celebrations became commonplace.
New immigrants into the country—such as the Irish and Germans—also added their own traditions to the harvest celebrations. Most of the US aspects of Thanksgiving were incorporated when United Empire Loyalists began to flee from the United States during the American Revolution and settled in Canada. Pilgrims and Puritans who emigrated from England in the 1620s and 1630s carried the tradition of Days of Fasting and Days of Thanksgiving with them to New England; the modern Thanksgiving holiday tradition is traced to a well-recorded 1619 event in Virginia and a sparsely documented 1621 celebration at Plymouth in present-day Massachusetts. The 1619 arrival of 38 English settlers at Berkeley Hundred in Charles City County, concluded with a religious celebration as dictated by the group's charter from the London Company, which required "that the day of our ships arrival at the place assigned... in the land of Virginia shall be yearly and perpetually kept holy as a day of thanksgiving to Almighty God."
The 1621 Plymouth feast and thanksgiving was prompted by a good harvest, which the Pilgrims celebrated with native Americans, who helped them pass the last winter by giving them food in the time of scarcity. Several days of Thanksgiving were held in early New England history that have been identified as the "First Thanksgiving", including Pilgrim holidays in Plymouth in 1621 and 1623, a Puritan holiday in Boston in 1631. According to historian Jeremy Bangs, director of the Leiden American Pilgrim Museum, the Pilgrims may have been influenced by watching the annual services of Thanksgiving for the relief of the siege of Leiden in 1574, while they were staying in Leiden. Now called Oktober Feest, Leiden's autumn thanksgiving celebration in 1617 was the occasion for sectarian disturbance that appears to have accelerated the pilgrims' plans to emigrate to America. In Massachusetts, religious thanksgiving services were declared by civil leaders such as Governor Bradford, who planned the colony's thanksgiving celebration and fast in 1623.
The practice of holding an annual harvest festival did not become a regular affair in New England until the late 1660s. Thanksgiving proclamations were made by church leaders in New England up until 1682, by both state and church leaders until after the American Revolution. During the revolutionary period, political influences affected the issuance of Thanksgiving proclamations. Various proclamations were made by royal governors, John Hancock, General George Washington, the Continental Congress, each giving thanks to God for events favorable to their causes; as President of the United States, George Washington proclaimed the first nationwide thanksgiving cel
Bacon
Bacon is a type of salt-cured pork. Bacon is prepared from several different cuts of meat from the pork belly or from back cuts, which have less fat than the belly, it is used as a minor ingredient to flavour dishes. Bacon is used for barding and larding roasts game, including venison and pheasant; the word is derived from the Old High German bacho, meaning "buttock", "ham" or "side of bacon", is cognate with the Old French bacon. Meat from other animals, such as beef, chicken, goat, or turkey, may be cut, cured, or otherwise prepared to resemble bacon, may be referred to as, for example, "turkey bacon"; such use is common in areas with significant Jewish and Muslim populations as both religions prohibit the consumption of pork. Vegetarian bacons such as "soy bacon" exist and attract vegetarians and vegans. Bacon is cured through either a process of injecting with or soaking in brine, known as wet curing, or using plain crystal salt, known as dry curing. Bacon brine has added curing ingredients, most notably sodium nitrite, which speed the curing and stabilize color.
Fresh bacon may be dried for weeks or months in cold air, or it may be smoked or boiled. Fresh and dried bacon are cooked before eating by pan frying. Boiled bacon is ready to eat, as is some smoked bacon. Differing flavours can be achieved by using various types of wood, or less common fuels such as corn cobs or peat; this process can take up to eighteen hours, depending on the intensity of the flavour desired. The Virginia Housewife, thought to be one of the earliest American cookbooks, gives no indication that bacon is not smoked, though it gives no advice on flavouring, noting only that care should be taken lest the fire get too hot. In early American history, the curing and smoking of bacon seems to have been one of the few food-preparation processes not divided by gender. Bacon is distinguished from other salt-cured pork by differences in the cuts of meat used and in the brine or dry packing; the terms "ham" and "bacon" referred to different cuts of meat that were brined or packed identically together in the same barrel.
Today, ham is defined as coming from the hind portion of the pig and brine for curing ham includes a greater amount of sugar, while bacon is less sweet, though ingredients such as brown sugar or maple syrup are used for flavor. Bacon is similar to salt pork, which in modern times is prepared from similar cuts, but salt pork is never smoked, has a much higher salt content. For safety, bacon may be treated to prevent trichinosis, caused by Trichinella, a parasitic roundworm which can be destroyed by heating, drying, or smoking. Sodium polyphosphates, such as sodium triphosphate, may be added to make the product easier to slice and to reduce spattering when the bacon is pan-fried. Varieties differ depending on the primal cut. Different cuts of pork are used for making bacon depending on local preferences. Side bacon, or streaky bacon, comes from the pork belly, it has long alternating layers of muscle running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is an Italian form of side bacon, sold unsmoked.
It is rolled up into cylinders after curing, is known for having a strong flavour. Back bacon contains meat from the loin in the middle of the back of the pig, it is a leaner cut, with less fat compared to side bacon. Most bacon consumed in the United Kingdom and Ireland is back bacon. Collar bacon is taken from the back of a pig near the head. Cottage bacon is made from the lean meat from a boneless pork shoulder, tied into an oval shape. Jowl bacon is smoked cheeks of pork. Guanciale is an Italian jowl bacon, seasoned and dry cured but not smoked; the inclusion of skin with a cut of bacon, known as the'bacon rind', though is less common in the English-speaking world. Bacon is served with eggs and sausages as part of a full breakfast; the most common form sold is middle bacon, which includes some of the streaky, fatty section of side bacon along with a portion of the loin of back bacon. In response to increasing consumer diet-consciousness, some supermarkets offer the loin section only; this is sold as short cut bacon and is priced higher than middle bacon.
Both varieties are available with the rind removed. In Canada, the term bacon on its own refers to side bacon. Canadian-style back bacon is a lean cut from the eye of the pork loin with little surrounding fat. Peameal bacon is an unsmoked back bacon, coated in fine-ground cornmeal. Bacon is eaten in breakfasts, such as with cooked eggs or pancakes. Maple syrup is used as a flavouring while curing bacon in Canada; some of the meanings of bacon overlap with the German-language term Speck. Germans use the term bacon explicitly for Frühstücksspeck which are smoked pork slices. Traditional German cold cuts favor ham over bacon, however "Wammerl" remains popular in Bavaria. Small bacon cubes have been a rather important ingredient of various southern German dishes, they are used for adding flavor to soups and salads and for speck dumplings and various noodle and potato dishes. Instead of preparing them at home from larger slices, they have been sold ready made as convenience foods as "B
Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not consumed by themselves. Sauce is a French word taken from the Latin salsa, meaning salted; the oldest recorded European sauce is garum, the fish sauce used by the Ancient Greeks. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for savory dishes, they may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce or ketchup. Sauces for salad are called salad dressing. Sauces made by deglazing a pan are called pan sauces. A chef who specializes in making sauces is called a saucier. Sauces used in traditional Japanese cuisine are based on shōyu, miso or dashi.
Ponzu, citrus-flavored soy sauce, yakitori no tare, sweetened rich soy sauce, are examples of shōyu-based sauces. Miso-based sauces include gomamiso, miso with ground sesame, amamiso, sweetened miso. In modern Japanese cuisine, the word "sauce" refers to Worcestershire sauce, introduced in the 19th century and modified to suit Japanese tastes. Tonkatsu and yakisoba sauces are based on this sauce. Japanese sauce or wasabi sauce is used on sushi and sashimi or mixed with soy sauce to make wasabi-joyu; some sauces in Chinese cuisine are soy sauce, hoisin sauce, sweet bean sauce, chili sauces, oyster sauce, sweet and sour sauce. Korean cuisine uses sauces such as doenjang, samjang and soy sauce. Southeast Asian cuisines, such as Thai and Vietnamese cuisine use fish sauce, made from fermented fish. Indian cuisines use sauces such as tomato-based sauces with varying spice combinations, tamarind sauce, coconut milk-/paste-based sauces, chutneys. There are substantial regional variations in Indian cuisine, but many sauces use a seasoned mix of onion and garlic paste as the base of various gravies and sauces.
Various cooking oils, ghee and/or cream are regular ingredients in Indian sauces. Filipino cuisine uses "toyomansi" as well as different varieties of suka, patis and banana ketchup, among others. Indonesian cuisine uses typical sauces such as kecap manis, bumbu kacang and tauco, while popular hot and spicy sauces are sambal, dabu-dabu and rica-rica. In traditional British cuisine, gravy is a sauce used on roast dinner; the sole survivor of the medieval bread-thickened sauces, bread sauce is one of the oldest sauces in British cooking. Apple sauce, mint sauce and horseradish sauce are used on meat. Redcurrant jelly, mint jelly, white sauce may be used. Salad cream is sometimes used on salads. Ketchup and brown sauce are used on fast-food type dishes. Strong English mustard is used on various foods, as is Worcestershire sauce. Custard is a popular dessert sauce. Other popular sauces include mushroom sauce, marie rose sauce, whisky sauce, Albert sauce and cheddar sauce. In contemporary British cuisine, owing to the wide diversity of British society today, there are many sauces that are of British origin but based upon the cuisine of other countries former colonies such as India.
Sauces in French cuisine date back to the Middle Ages. There were many hundreds of sauces in the culinary repertoire. In cuisine classique, sauces were a major defining characteristic of French cuisine. In the early 19th century, the chef Marie-Antoine Carême created an extensive list of sauces, many of which were original recipes, it is unknown how many sauces Carême is responsible for. The cream sauce, in its most popular form around the world, was concurrently created by another chef, Dennis Leblanc, working in the same kitchen as Carême. Carême considered the four grandes sauces to be espagnole, velouté, béchamel, from which a large variety of petites sauces could be composed. In the early 20th century, the chef Auguste Escoffier refined Carême's list of basic sauces in the four editions of his classic Le Guide Culinaire and its abridged English translation A Guide to Modern Cookery, he dropped allemande as he considered it a variation of velouté, added hollandaise and sauce tomate, defining the five fundamental "mother sauces" still used today: Sauce béchamel, milk-based sauce, thickened with a white roux Sauce espagnole, a fortified brown veal stock sauce, thickened with a brown roux Sauce velouté, light stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream Sauce hollandaise, an emulsion of egg yolk and lemon Sauce tomate, tomato-basedA sauce, derived from one of the mother sauces by augmenting with additional ingredients is sometimes called a "daughter sauce" or "secondary sauce".
Most sauces used in classical cuisine are daughter sauces. For example, béchamel can be made into Mornay by the addition of grated cheese, espag
