1.
Rotisserie chicken
–
Rotisserie chicken is a chicken dish that is cooked on a rotisserie, using indirect heat in which the chicken is placed next to the heat source. Electric- or gas-powered heating elements may be used, which use adjustable infrared heat and these types of rotisseries have proven quite functional for cooking rotisserie-style chicken. Leftover rotisserie chicken may be used in a variety of dishes, such as soup, chicken salad, in the United States, ready-to-eat rotisserie chickens were available in super markets and some butcher shops as far back as the 1930s, and were always a popular item with shoppers. Although they may have gained some added popularity in the 1990s with Boston Market, after World War II, and with the rise in popularity of fast foods, there was an increase in dinners eaten out, so consequently there were fewer trips to the grocery store. So many grocery stores used rotisserie chickens as loss leaders to bring shoppers into the store, in 2010, 600-million rotisserie-cooked chickens were purchased by consumers in U. S. supermarkets, club stores and similar retail outlets. In the U. S. chickens used for cooking may be injected with brine to retain moisture. Additional ingredients may be used to add flavor and to brown the chicken, such as oleoresin, yeast extract, sodium tripolyphosphate, in 2014, Costco sold approximately 76 million rotisserie chickens in the United States. Swiss Chalet, a Canadian chain of casual dining restaurants, owns a cable channel that exclusively airs content related to rotisserie chicken, twenty-four hours a day and it typically airs chickens rotating on a rotisserie. Occasionally, a man appears wearing a costume that look like a container of Swiss Chalets dipping sauce. Barbecue chicken List of chicken dishes Chicken restaurant List of chicken restaurants Adler, Karen, Fertig, how to Grill, The Complete Illustrated Book of Barbecue Techniques, a Barbecue Bible. Grocery Store Economics, Why Are Rotisserie Chickens So Cheap, baird, M.101 Things to do with Rotisserie Chicken
Rotisserie chicken
–
Rotisserie chicken
Rotisserie chicken
–
A Costco rotisserie chicken
Rotisserie chicken
–
A packaged rotisserie chicken
Rotisserie chicken
–
Rotisserie chicken being cooked at a restaurant in California
2.
Roasting
–
Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C from an open flame, oven, or other heat source. Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food, Roasting uses indirect, diffused heat, and is suitable for slower cooking of meat in a larger, whole piece. Meats and most root and bulb vegetables can be roasted, any piece of meat, especially red meat, that has been cooked in this fashion is called a roast. A roast joint of meat can take one, two, even three hours to cook—the resulting meat is tender, also, meats and vegetables prepared in this way are described as roasted, e. g. roasted chicken or roasted squash. For roasting, the food may be placed on a rack, in a pan or, to ensure even application of heat. If a pan is used, the juice can be retained for use in gravy, Yorkshire pudding, during oven roasting, hot air circulates around the meat, cooking all sides evenly. There are several plans for roasting meat, low-temperature cooking, high-temperature cooking, each method can be suitable, depending on the food and the tastes of the people. A low-temperature oven,95 °C to 160 °C, is best when cooking with large cuts of meat, turkey and this is not technically roasting temperature, but it is called slow-roasting. The benefit of slow-roasting an item is less moisture loss and a tender product. More of the collagen that makes meat tough is dissolved in slow cooking, at true roasting temperatures,200 °C or more, the water inside the muscle is lost at a high rate. Cooking at high temperatures is beneficial if the cut is tender enough—as in filet mignon or strip loin—to be finished cooking before the juices escape. A reason for high temperature roasting is to brown the outside of the food, fast cooking gives more variety of flavor, because the outside is brown while the center is much less done. The combination method uses high heat just at either the beginning or the end of the cooking process, searing and then turning down to low is also beneficial when a dark crust and caramelized flavor is desired for the finished product. The objective in any case is to retain as much moisture as possible, while providing the texture, as meat cooks, the structure and especially the collagen breaks down, allowing juice to come out of the meat. So meat is juiciest at about medium rare while the juice is coming out, during roasting, meats and vegetables are frequently basted on the surface with butter, lard, or oil to reduce the loss of moisture by evaporation. In recent times, plastic bags have become popular for roasts. These cut cooking times and reduce the loss of moisture during roasting and they are particularly popular for turkeys. Until the late 19th century, roasting by dry heat in an oven was called baking, Roasting originally meant turning meat or a bird on a spit in front of a fire
Roasting
–
A
Sunday roast consisting of
roast beef, roast
potatoes,
vegetables, and
Yorkshire pudding
Roasting
–
Whole roast chicken
Roasting
–
Shwarma prepared on a rotating spit
Roasting
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A 3 kg (6.6 lb) top round roast of beef, tied and ready to be browned and roasted.
3.
Skewered
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A skewer is a thin metal or wood stick used to hold pieces of food together. They are used while grilling or roasting meats, and in other culinary applications, metal skewers are typically stainless steel rods with a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. Non-metallic skewers are often made from bamboo, however, any suitable wood may be used, prior to grilling, wooden skewers must be soaked in water to avoid burning. Excavations in Santorini, Greece, unearthed stone sets of barbecue for skewers used before the 17th century BC, mycenaean Greeks used portable tray as grills. Homer in Ilad mentions pieces of meat roasted on spits, in Classical Greece, a small spit or skewer was known as ὀβελίσκος, and Aristophanes mentions such skewers being used to roast thrushes. Small, often decorative, skewers of glass, metal, wood or bamboo known as olive picks are used for garnishes on cocktails and other alcoholic beverages. Many types of food are sold and served on a stick or skewer, especially at outdoor markets, fairs
Skewered
–
Grilled beef
souvlaki
Skewered
–
Chocolate-covered bacon on a stick
4.
Fireplace
–
A fireplace is a structure made of brick, stone or metal designed to contain a fire. Fireplaces are used for the relaxing ambiance they create and for heating a room, modern fireplaces have variable heat efficiency, depending on the sophistication of the design. Historically they were used for heating a dwelling, cooking, and heating water for laundry, a fire is contained in a firebox or firepit, a chimney or other flue allows exhaust to escape. On the exterior there is often a brick crown, in which the projecting courses of brick act as a drip course to keep rainwater from running down the exterior walls. Some chimneys have a spark arrestor incorporated into the crown or cap, organizations like the Environmental Protection Agency and the Washington Department of Ecology warn that, according to various studies, fireplaces can pose a significant health risk. The EPA writes Smoke may smell good, but its not good for you, manufactured fireplaces are made with sheet metal fire boxes. Electric fireplaces can be built-in replacements for wood or gas or retrofit with log inserts or electric fireboxes, Masonry and prefabricated fireplaces can be fueled by wood, natural gas, biomass and propane fuel sources. Ventless Fireplaces are fueled by either gel, liquid propane, bottled gas or natural gas, in the United States, some states and local counties have laws restricting these types of fireplaces. They must be sized to the area to be heated. There are also air quality issues due to the amount of moisture they release into the room air. Direct vent fireplaces are fueled by either liquid propane or natural gas and they are completely sealed from the area that is heated, and vent all exhaust gasses to the exterior of the structure. Chimney and flue types, Masonry with or without tile-lined flue, fundamental design flaws bankrupted the US manufacturers and made the design obsolete. These chimneys often show vertical cracks on the exterior, metal-lined flue, Double or triple walled metal pipe running up inside a new or existing wood-framed or masonry chase. Newly constructed flues may feature a cover, a cap. All fireplaces require trained gas service members to carry out installations, a wide range of accessories are used with fireplaces, which range between countries, regions, and historical periods. For the interior, common in recent Western cultures include grates, fireguards, log boxes, andirons, pellet baskets, a grate is a frame, usually of iron bars, to retain fuel for a fire. Heavy metal firebacks are sometimes used to capture and re-radiate heat, to protect the back of the fireplace, fenders are low metal frames set in front of the fireplace to contain embers, soot and ash. For fireplace tending, tools include pokers, bellows, tongs, shovels, brushes, ancient fire pits were sometimes built in the ground, within caves, or in the center of a hut or dwelling
Fireplace
–
Modern open fireplace
Fireplace
–
Wood-burning fireplace
Fireplace
–
A gas-powered fireplace
Fireplace
–
Electric fireplace
5.
Cooking on a campfire
–
Outdoor cooking differs substantially from kitchen-based cooking, the most obvious difference being lack of an easily defined kitchen area. As a result, campers and backpackers have developed a significant body of techniques, the type of food common in outdoors settings is somewhat different compared to household foods, and also differs depending on the type of cooking activity. Water can also be at a premium, so important parts of a campers pantry include chlorine or iodine-based water disinfectants as well as drink mixes to mask the flavor of the chemical treatment. Alternatively, some experts advocate bulk rationing, in which each hiker is given a selection of raw ingredients. Most outdoor cooking is dictated by the foods themselves which are to be cooked, the first five discussions below, of direct heat, boiling, frying, grilling, and roasting, will, perhaps, describe the cooking methods employed most often in outdoor cooking. These techniques will require only rudimentary, commonsensical tools, additional methods described farther below may be of interest only to those foodies who carry their interests into the outdoors for gourmet meals. These advanced methods may require additional equipment or techniques, the most traditional method for outdoor cooking is by means of a campfire. Campfires can be used for cooking food by a number of techniques, the techniques for cooking on a campfire are no different from those used for everyday cooking before the invention of stoves or where stoves are still not available. Like camp frying pans, camp pots are made of very lightweight material. Though less of a worry given the mass of water. Alternatively, a container is placed above the fire. Possibly the simplest method of cooking over a campfire and one of the most common is to roast food on skewers that can be held above the flames. This is popular for cooking hot dogs or toasting marshmallows for making smores, hungarians often roast slab bacon over a campfire. Besides skewers and fireplace popcorn popper, pie irons too may be used, when using meat, roasting can have the advantage over grilling in that the grease that drips from the food can be reused. This can be done by placing a container under the food. Grills are simple to use and food being grilled tends to pick up flavors from the smoke, Grills over a campfire are used in the same way as ordinary charcoal barbecues. If the food is placed on the grill, it may catch fire so it requires constant attention. Hand-held grills, aka broiler that clamp over the food may be used for tasks like warming food
Cooking on a campfire
–
Cooking in the
outdoors using heated stone
Cooking on a campfire
–
A gas cartridge
portable stove
Cooking on a campfire
–
Australian "snags" (English style
sausages) cooking on a
campfire
Cooking on a campfire
–
Heat
convection in a
hobo stove (schematic)
6.
Oven
–
An oven is a thermally insulated chamber used for the heating, baking or drying of a substance, and most commonly used for cooking. Kilns and furnaces are special-purpose ovens, used in pottery and metalworking, the earliest ovens were found in Central Europe, and dated to 29,000 BC. They were roasting and boiling pits inside yurts used to cook mammoth, in Ukraine from 20,000 BC they used pits with hot coals covered in ashes. The food was wrapped in leaves and set on top, then covered with earth, in camps found in Mezhirich, each mammoth bone house had a hearth used for heating and cooking. Ovens were used by cultures who lived in the Indus Valley, by 3200 BC, each mud-brick house had an oven in settlements across the Indus Valley. Ovens were used to food and to make bricks. Pre-dynastic civilizations in Egypt used kilns around 5000–4000 BC to make pottery, culinary historians credit the Greeks for developing bread baking significantly. Front-loaded bread ovens were developed in ancient Greece, the Greeks created a wide variety of doughs, loaf shapes, and styles of serving bread with other foods. Baking developed as a trade and profession as bread increasingly was prepared outside of the home by specially trained workers to be sold to the public. During the Middle Ages, instead of earth and ceramic ovens, Europeans used fireplaces in conjunction with large cauldrons and these were similar to the Dutch oven. Following the Middle-Ages, ovens underwent many changes over time from wood, iron, coal, gas, each design had its own motivation and purpose. The wood burning stoves saw improvement through the addition of fire chambers that allowed better containment, another recognizable oven would be the cast-iron stove. These were first used around the early 1700s when they underwent several variations including the Stewart Oberlin iron stove that was smaller and had its own chimney. In the early part of the 19th century, coal ovens were developed and its shape was cylindrical and was made of heavy cast-iron. The gas oven saw its first use as early as the beginning of the 19th century as well, Gas stoves became very common household ovens once gas lines were available to most houses and neighborhoods. James Sharp patented one of the first gas stoves in 1826, other various improvements to the gas stove included the AGA cooker invented in 1922 by Gustaf Dalén. More recently, ovens have become slightly more high-tech in terms of cooking strategy, the microwave as a cooking tool was discovered by Percy Spencer in 1946, and with the help from engineers, the microwave oven was patented. The microwave oven uses microwave radiation to excite the molecules in food causing friction, double oven, a built-in oven fixture that has either two ovens, or one oven and one microwave oven
Oven
–
Oven depicted in a painting by
Jean-François Millet
Oven
–
Ancient Greek portable oven, 17th century BCE
Oven
–
A
toaster oven
Oven
–
A wood-fired
pizza oven, a type of
masonry oven
7.
Pig
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A pig is any of the animals in the genus Sus, within the Suidae family of even-toed ungulates. Pigs include the domestic pig and its ancestor, the common Eurasian wild boar, along with species, related creatures outside the genus include the peccary, the babirusa. Pigs, like all suids, are native to the Eurasian and African continents, juvenile pigs are known as piglets. Pigs are highly social and intelligent animals, with around 1 billion individuals alive at any time, the domesticated pig is one of the most numerous large mammals on the planet. Pigs are omnivores and can consume a range of food. Pigs can harbour a range of parasites and diseases that can be transmitted to humans, because of the similarities between pigs and humans, pigs are used for human medical research. The Online Etymology Dictionary provides anecdotal evidence as well as linguistic, saying that the term derives probably from Old English *picg, found in compounds, apparently related to Low German bigge, Dutch big. Another Old English word for pig was fearh, related to furh furrow, from PIE *perk- dig and this reflects a widespread IE tendency to name animals from typical attributes or activities. Synonyms grunter, porker are from sailors and fishermens euphemistic avoidance of uttering the word pig at sea, a superstition perhaps based on the fate of the Gadarene swine and it is entirely likely that the word to call pigs, soo-ie, is similarly derived. A typical pig has a head with a long snout which is strengthened by a special prenasal bone. The snout is used to dig into the soil to find food and is an acute sense organ. There are four hoofed toes on each trotter, with the two larger central toes bearing most of the weight, but the two also being used in soft ground. The dental formula of adult pigs is 3.1.4.33.1.4.3, the rear teeth are adapted for crushing. In the male, the teeth form tusks, which grow continuously and are sharpened by constantly being ground against each other. Occasionally, captive mother pigs may savage their own piglets, often if they become severely stressed, some attacks on newborn piglets are non-fatal. Others may cause the death of the piglets and sometimes, the mother may eat the piglets and it is estimated that 50% of piglet fatalities are due to the mother attacking, or unintentionally crushing, the newborn pre-weaned animals. Scientists have recently discovered that pigs can exhibit a bias and are optimists or pessimests. In a study by the University of Lincoln,36 pigs were tested and they were placed in a room with two food bowls at each end of the room
Pig
–
Pig
Pig
–
Domesticated pig
Pig
–
Pig in a bucket
Pig
–
A pig trained to find
truffles.
8.
Turkey (bird)
–
The turkey is a large bird in the genus Meleagris, which is native to the Americas. One species, Meleagris gallopavo, is native to the forests of North America, from Mexico, throughout the midwest and eastern United States, the other living species is Meleagris ocellata or the ocellated turkey, native to the forests of the Yucatán Peninsula. Males of both species have a distinctive fleshy wattle or protuberance that hangs from the top of the beak. They are among the largest birds in their ranges, as in many galliformes, the male is larger and much more colorful than the female. Turkeys are classed in the family of Phasianidae in the order of Galliformes. The genus Meleagris is the extant genus in the subfamily Meleagridinae, formerly known as the family Meleagrididae. There are two theories for the derivation of the turkey for this bird, according to Columbia University professor of Romance languages Mario Pei. The name of the North American bird thus became turkey fowl or Indian turkeys, the other theory arises from turkeys coming to England from the Americas via merchant ships from the Middle East where they were domesticated successfully. Again the importers lent the name to the bird, because these merchants were called Turkey merchants as much of the area was part of the Ottoman Empire, hence the name Turkey birds or, soon thereafter, turkeys. In 1550, the English navigator William Strickland, who had introduced the turkey into England, was granted a coat of arms including a turkey-cock in his pride proper, William Shakespeare used the term in Twelfth Night, believed to be written in 1601 or 1602. The lack of context around his usage suggests that the term had widespread reach, in many countries, the names for turkeys have different derivations. Ironically, many of these names incorporate an assumed Indian origin, such as diiq Hindi in Arabian countries, dinde in French, индюшка in Russia, indyk in Poland, and Hindi in Turkey. These are thought to arise from the thought that Christopher Columbus had originally believed that he had reached India rather than the Americas on his voyage, in Portuguese a turkey is a peru, the name is thought to derive from the eponymous country Perú. The anhinga is sometimes called a turkey, from the shape of its tail when the feathers are fully spread for drying. A number of turkeys have been described from fossils, the Meleagridinae are known from the Early Miocene onwards, with the extinct genera Rhegminornis and Proagriocharis. The former is probably a basal turkey, the other a more contemporary bird not very similar to known turkeys, a turkey fossil not assignable to genus but similar to Meleagris is known from the Late Miocene of Westmoreland County, Virginia. In the modern genus Meleagris, a number of species have been described, as turkey fossils are robust and fairly often found. Many of these supposed fossilized species are now considered junior synonyms, one, the well-documented California turkey Meleagris californica, became extinct recently enough to have been hunted by early human settlers
Turkey (bird)
Turkey (bird)
–
Plate 1 of
The Birds of America by
John James Audubon, depicting a wild turkey
Turkey (bird)
–
Male ocellated turkey, Meleagris ocellata
Turkey (bird)
9.
Basting (cooking)
–
Basting is a cooking technique that involves cooking meat with either its own juices or some type of preparation such as a sauce or marinade. The meat is left to cook, then coated with the juice. Improperly administered basting, however, may lead to the very problem it is designed to prevent. To prevent this, the easiest solution is to place the meat in a closed oven bag, the drops roll down to the lowest point of the closed space, where the meat sits and cooks in the resulting juices. This technique often requires minimal or no added liquids other than what the meat already contains, perhaps even better, some oven pans are designed to carry a lid. This is a type of cooking usually recommended for dishes that generally taste mild, Basting is a technique generally known to be used for turkey, pork, chicken, duck, and beef, but may be applied to virtually any type of meat. Pastry brush Kitchen utensil How Stuff Works - Basting
Basting (cooking)
–
Basting a turkey with a turkey baster
10.
Romance of Alexander
–
The Romance of Alexander is any of several collections of legends concerning the mythical exploits of Alexander the Great. The earliest version is in the Greek language, dating to the 3rd century, several late manuscripts attribute the work to Alexanders court historian Callisthenes, but the historical person died before Alexander and could not have written a full account of his life. The unknown author is sometimes known as Pseudo-Callisthenes. The text was transformed into various versions between the 4th and the 16th centuries, in Medieval Greek, Latin, Armenian, Syriac, Hebrew, Alexander was a legend during his own time. In a now-lost history of the king, the historical Callisthenes described the sea in Cilicia as drawing back from him in proskynesis, writing after Alexanders death, another participant, Onesicritus, invented a tryst between Alexander and Thalestris, queen of the mythical Amazons. Throughout Antiquity and the Middle Ages, the Romance experienced numerous expansions and revisions exhibiting a variability unknown for more formal literary forms, Latin, Armenian, Georgian and Syriac translations were made in Late Antiquity. The Celticist Kuno Meyer received his doctorate for his thesis Eine irische Version der Alexandersage, the Latin Alexandreis of Walter of Châtillon was one of the most popular medieval romances. The Syriac version generated Middle Eastern recensions, including Arabic, Persian, Ethiopic, Hebrew, Ottoman Turkish, the story of Dhul-Qarnayn in the Quran matches the Gog and Magog episode of the Romance, which has caused some controversy among Islamic scholars. Islamic accounts of the Alexander legend, particularly in Persia, combined the Pseudo-Callisthenes material with indigenous Sasanian Middle Persian ideas about Alexander, the oldest version of the Greek text, the Historia Alexandri Magni, can be dated to the 3rd century. It was subjected to various revisions during the Byzantine Empire, some of them recasting it into poetical form in Medieval Greek vernacular, Recensio α is the source of a Latin version by Julius Valerius Alexander Polemius, and an Armenian version. Most of the content of the Romance is fantastical, including many miraculous tales, Recensio α sive Recensio vetusta, W. Kroll, Historia Alexandri Magni, vol. Berlin, Weidmann,1926 Recensio β, L. Bergson, stockholm, Almqvist & Wiksell,1965 Recensio β L. Bergson, Der griechische Alexanderroman. Stockholm, Almqvist & Wiksell,1965 Recensio β, L. Bergson, stockholm, Almqvist & Wiksell,1965 Recensio γ, U. von Lauenstein, Der griechische Alexanderroman. Recensio γ, H. Engelmann, Der griechische Alexanderroman, Recensio γ, F. Parthe, Der griechische Alexanderroman. Recensio δ, G. Trumpf, Anonymi Byzantini vita Alexandri regis Macedonum, konstantinopulos and A. C. Lolos, Ps. -Kallisthenes‑ Zwei mittelgriechische Prosa-Fassungen des Alexanderromans,2 vols Recensio φ, G. Veloudis, Ἡ φυλλάδα τοῦ Μεγαλέξαντρου. Διήγησις Ἀλεξάνδρου τοῦ Μακεδόνος Recensio Byzantina poetica, S. Reichmann, Das byzantinische Alexandergedicht nach dem codex Marcianus 408 herausgegeben Recensio E, vernacular, V. L. Konstantinopulos and A. C. Lolos, Ps. -Kallisthenes, Zwei mittelgriechische Prosa. Fassungen des Alexanderromans,2 vols Recensio V, K. Mitsakis, Der byzantinische Alexanderroman nach dem Codex Vind. The rhymed version There are several Old and Middle French and one Anglo-Norman Alexander romances, fuerre de Gadres by a certain Eustache, later used by Alexandre de Bernay and Thomas de Kent Decasyllabic Alexander, anonymous from 1160–70
Romance of Alexander
–
17th-century manuscript of an Alexandrine novel (Russia): Alexander exploring the depths of sea.
Romance of Alexander
–
Armenian illuminated manuscript of XIVth century of Vth century translation
11.
Bodleian Library
–
The Bodleian Library, the main research library of the University of Oxford, is one of the oldest libraries in Europe. With over 12 million items, it is the second largest library in Britain after the British Library, known to Oxford scholars as Bodley or the Bod, it operates principally as a reference library and, in general, documents may not be removed from the reading rooms. They do, however, participate in OLIS, the Bodleian Libraries online union catalogue, much of the librarys archives were digitized and put online for public access in 2015. Since the 19th century a number of stores have been built. Before being granted access to the library, new readers are required to agree to a formal declaration and this declaration was traditionally an oral oath, but is now usually made by signing a letter to a similar effect. Ceremonies in which readers recite the declaration are still performed for those who wish to take them, external readers are still required to recite the declaration orally prior to admission. The Bodleian Admissions Office has amassed a collection of translations of the declaration allowing those who are not native English speakers to recite it in their first language. Whilst the Bodleian Library, in its current incarnation, has a history dating back to 1602. The first purpose-built library known to have existed in Oxford was founded in the century under the will of Thomas Cobham. This small collection of chained books was situated above the side of the University Church of St Mary the Virgin on the High Street. A suitable room was built above the Divinity School. This room continues to be known as Duke Humfreys Library, after 1488, the university stopped spending money on the librarys upkeep and acquisitions, and manuscripts began to go unreturned to the library. The late sixteenth century saw the library go through a period of decline, the furniture was sold. During the reign of Edward VI, there was a purge of superstitious manuscripts, six of the Oxford University dons were tasked with helping Bodley in refitting the library in March 1658. Duke Humfrey’s Library was refitted, and Bodley donated a number of his own books to furnish it, the library was formally re-opened on 8 November 1602 under the name “Bodleian Library”. There were around two thousand books in the library at this time, with an ornate Benefactors Register displayed prominently, in 1605, Francis Bacon gave the library a copy of The Advancement of Learning and described the Bodleian as an Ark to save learning from deluge. At this time, there were few books written in English held in the library, Thomas James suggested that Bodley should ask the Stationers Company to provide a copy of all books printed to the Bodleian. In 1610, Bodley made an agreement with the Stationers Company in London to put a copy of every book registered with them in the library, the Bodleian collection grew so fast that the building was expanded between 1610–1612, and again in 1634–1637
Bodleian Library
–
Library's entrance with the coats-of-arms of several Oxford colleges
Bodleian Library
–
Doorway to the Schola Moralis Philosophiae (School of Moral Philosophy) at the Bodleian Library (now the staff entrance to the Schools Quadrangle)
Bodleian Library
–
The Tower of the Five Orders, as viewed from the entrance to the
Divinity School
Bodleian Library
–
The Library seen from
Radcliffe Square
12.
Medieval cuisine
–
Medieval cuisine includes the foods, eating habits, and cooking methods of various European cultures during the Middle Ages, a period roughly dating from the 5th to the 15th century. Barley, oat and rye among the poor, and wheat for the classes, were eaten as bread, porridge, gruel. Fava beans and vegetables were important supplements to the diet of the lower orders. Meat was more expensive and therefore more prestigious, game, a form of meat acquired from hunting, was common only on the nobilitys tables. The most prevalent butchers meats were pork, chicken and other fowl, beef. Cod and herring were mainstays among the populations, dried, smoked or salted they made their way far inland. Slow transportation and food preservation techniques made long-distance trade of many very expensive. Because of this, the food of the nobility was more prone to influence than the cuisine of the poor, it was dependent on exotic spices. A type of refined cooking developed in the late Middle Ages that set the standard among the nobility all over Europe and these, along with the widespread use of sugar or honey, gave many dishes a sweet-sour flavour. Almonds were very popular as a thickener in soups, stews, the cuisines of the cultures of the Mediterranean Basin had since antiquity been based on cereals, particularly various types of wheat. Porridge, gruel and later, bread, became the basic food staple that made up the majority of calorie intake for most of the population, from the 8th to the 11th centuries, the proportion of various cereals in the diet rose from about 1⁄3 to 3⁄4. Dependence on wheat remained significant throughout the era, and spread northwards with the rise of Christianity. In colder climates, however, it was usually unaffordable for the majority population, the centrality of bread in religious rituals such as the Eucharist meant that it enjoyed an especially high prestige among foodstuffs. Only oil and wine had a value, but both remained quite exclusive outside the warmer grape- and olive-growing regions. In the oven of the Holy Ghost you were baked into Gods true bread, additionally, it was customary for all citizens to fast prior to taking the Eucharist, and these fasts were occasionally for a full day and required total abstinence. Both the Eastern and the Western churches ordained that feast should alternate with fast, in most of Europe, Fridays were fast days, and fasting was observed on various other days and periods, including Lent and Advent. Meat, and animal products such as milk, cheese, butter and eggs, were not allowed, the fast was intended to mortify the body and invigorate the soul, and also to remind the faster of Christs sacrifice for humanity. The intention was not to portray certain foods as unclean, during particularly severe fast days, the number of daily meals was also reduced to one
Medieval cuisine
–
A group of peasants sharing a simple meal of bread and drink; Livre du roi Modus et de la reine Ratio, 14th century. (
Bibliothèque nationale)
Medieval cuisine
–
Nuns dining in silence while listening to a Bible reading. Note the use of hand gestures for communicating; The Life of Blessed
Saint Humility by
Pietro Lorenzetti, 1341.
Medieval cuisine
–
During the Middle Ages it was believed that
beaver tails were of such a fish-like nature that they could be eaten on fast days; Livre des simples médecines, ca. 1480.
Medieval cuisine
–
Banquet given in Paris in 1378 by
Charles V of France (center, blue) for
Charles IV, Holy Roman Emperor (left) and his son
Wenceslaus, King of the Romans. Each diner has two knives, a square salt container, napkin, bread and a plate; by
Jean Fouquet, 1455–60.
13.
Kitchen
–
A kitchen is a room or part of a room used for cooking and food preparation in a dwelling or in a commercial establishment. Many households have an oven, a dishwasher and other electric appliances. The main function of a kitchen is serving as a location for storing, cooking and preparing food, commercial kitchens are found in restaurants, cafeterias, hotels, hospitals, educational and workplace facilities, army barracks, and similar establishments. These kitchens are generally larger and equipped with bigger and more heavy-duty equipment than a residential kitchen, for example, a large restaurant may have a huge walk-in refrigerator and a large commercial dishwasher machine. Commercial kitchens are generally subject to public health laws and they are inspected periodically by public-health officials, and forced to close if they do not meet hygienic requirements mandated by law. The evolution of the kitchen is linked to the invention of the range or stove. Food was cooked over an open fire, technical advances in heating food in the 18th and 19th centuries changed the architecture of the kitchen. Before the advent of modern pipes, water was brought from a source such as wells. The houses in Ancient Greece were commonly of the atrium-type, the rooms were arranged around a courtyard for women. In many such homes, a covered but otherwise open patio served as the kitchen, homes of the wealthy had the kitchen as a separate room, usually next to a bathroom, both rooms being accessible from the court. In such houses, there was often a small storage room in the back of the kitchen used for storing food. In the Roman Empire, common folk in cities often had no kitchen of their own, some had small mobile bronze stoves, on which a fire could be lit for cooking. Wealthy Romans had relatively well-equipped kitchens, the fireplace was typically on the floor, placed at a wall—sometimes raised a little bit—such that one had to kneel to cook. Early medieval European longhouses had a fire under the highest point of the building. The kitchen area was between the entrance and the fireplace, in wealthy homes there was typically more than one kitchen. In some homes there were upwards of three kitchens, the kitchens were divided based on the types of food prepared in them. In place of a chimney, these buildings had a hole in the roof through which some of the smoke could escape. Besides cooking, the fire served as a source of heat
Kitchen
–
Modern
Western home kitchens
Kitchen
Kitchen
–
American type midcentury kitchen
Kitchen
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Kitchen with stove and oven of a Roman inn (Mansio) at the Roman villa of Bad Neuenahr-Ahrweiler, Germany.
14.
Roasting jack
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A roasting jack is a machine which rotates meat roasting on a spit. It can also be called a jack, a spit engine or a turnspit, although this name can also refer to a human turning the spit. Cooking meat on a spit dates back at least to the 1st century BC, in Britain, starting in the Tudor period, dog-powered turnspits were used, the dog ran in a treadmill linked to the spit by belts and pulleys. Other forms of roasting jacks included the steam jack, driven by steam, the jack, driven by hot gas rising from the fire. A great majority of the jacks used prior to the 19th century were powered by a weight, often made of stone or iron. Although most commonly referred to as spit engines or jacks, these were also termed weight or clock jacks, earlier jacks of this type had a train of two arbors, later ones had a more efficient three arbor train. In the case of British examples, almost without exception, the governor or flywheel was set above the engine and to one side, to the right for two train and to the left for three train engines. European jacks are characterised by a flywheel set centrally and often within the frame, a steam-powered roasting jack was first described by the Ottoman-Turkish polymath and engineer Taqi al-Din in his Al-Turuq al-samiyya fi al-alat al-ruhaniyya, in 1551. A steam-powered turnspit was also mentioned by John Wilkins in his book Mathematical Magick. A steam-driven jack was patented by the American clockmaker John Bailey II in 1792, leonardo da Vinci sketched a smoke-jack in the form of a turbine with four vanes. Smoke-jacks were also illustrated in Vittorio Zoncas book of machines, a bottle-jack was a clockwork motor in a brass shell, shaped like a bottle, it was introduced in the late 18th Century and in many case replaced the earlier and much more simple dangle spit. Dangle spits are used by re-enactors, but are no longer made except as one-offs. You can find such devices at auctions and ethnographic museums List of cooking appliances
Roasting jack
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Smoke-jack from A Treatise of Mechanics (1826)
15.
Turnspit dog
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The Turnspit dog was a short-legged, long-bodied dog bred to run on a wheel, called a turnspit or dog wheel, to turn meat. It is mentioned in Of English Dogs in 1576 under the name Turnespete, william Bingleys Memoirs of British Quadrupeds also talks of a dog employed to help chefs and cooks. It is also known as the Kitchen Dog, the Cooking Dog, the Underdog, in Linnaeuss 18th century classification of dogs it is listed as Canis vertigus. The breed was lost since it was considered to be such a lowly, some sources consider the Turnspit a kind of Glen of Imaal Terrier, others make it a relative of the Welsh Corgi. The Vernepator Cur was bred to run on a wheel in order to turn meat so it would cook evenly, due to the strenuous nature of the work, a pair of dogs would often be worked in shifts. So complicated an apparatus, however, could not be applied to all chimneys, or in all localities, and therefore the services of the Turnspit Dog were brought into requisition. As the labour would be too great for a single Dog, the dogs were also taken to church to serve as foot warmers. One story says that service at a church in Bath. At the mention of the word wheel several turnspit dogs, who had brought to church as foot warmers. Queen Victoria kept retired turnspit dogs as pets, Turnspits were described as long-bodied, crooked-legged and ugly dogs, with a suspicious, unhappy look about them. Delabere Blaine, a 19th-century veterinarian, classified the turnspit dog as a variety of spaniel, often, they are shown with a white stripe down the center of their faces. According to Bingleys Memoirs of British Quadrupeds, The Turnspits are remarkable for their length of body and short. Their colour is generally a dusky grey spotted with black or entirely black with the under parts whitish, the Turnspit is again described by H. D. Richardson in his book Dogs, Their Origin and Varieties, This dog although evidently a mongrel is nearer to the terriers than anything else and on this account I describe him among them. This last appears to have regarded as an especial household pet, for it was admitted into the living rooms. It was furnished with a collar of leaves, or of leather, or precious metal wrought into the form of leaves, every town throughout Egypt had its place of interment for canine mummies. The gene for chondrodysplasia in various short-legged breeds has been confirmed to trace back to a single ancestral mutation, Dogs, the Ultimate Dictionary of over 1,000 Dog Breeds. Whiskey the turnspit dog, 19th century, photo of the last Turnspit Dog, stuffed
Turnspit dog
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Illustration from The Illustrated Natural History (Mammalia), published in 1853 showing the
conformation of a Turnspit Dog.
Turnspit dog
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Illustration, taken from Remarks on a Tour to North and South Wales, published in 1800, showing a dog at work.
16.
Steam power
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A steam engine is a heat engine that performs mechanical work using steam as its working fluid. Steam engines are combustion engines, where the working fluid is separated from the combustion products. Non-combustion heat sources such as power, nuclear power or geothermal energy may be used. The ideal thermodynamic cycle used to analyze this process is called the Rankine cycle, in the cycle, water is heated and transforms into steam within a boiler operating at a high pressure. When expanded through pistons or turbines, mechanical work is done, the reduced-pressure steam is then exhausted to the atmosphere, or condensed and pumped back into the boiler. Specialized devices such as hammers and steam pile drivers are dependent on the steam pressure supplied from a separate boiler. The use of boiling water to mechanical motion goes back over 2000 years. The Spanish inventor Jerónimo de Ayanz y Beaumont obtained the first patent for an engine in 1606. In 1698 Thomas Savery patented a steam pump that used steam in direct contact with the water being pumped, Saverys steam pump used condensing steam to create a vacuum and draw water into a chamber, and then applied pressurized steam to further pump the water. Thomas Newcomens atmospheric engine was the first commercial steam engine using a piston. In 1781 James Watt patented an engine that produced continuous rotary motion. Watts ten-horsepower engines enabled a range of manufacturing machinery to be powered. The engines could be sited anywhere that water and coal or wood fuel could be obtained, by 1883, engines that could provide 10,000 hp had become feasible. The stationary steam engine was a key component of the Industrial Revolution, the aeolipile described by Hero of Alexandria in the 1st century AD is considered to be the first recorded steam engine. Torque was produced by steam jets exiting the turbine, in the Spanish Empire, the great inventor Jerónimo de Ayanz y Beaumont obtained a patent for the first steam engine in history in 1603. Thomas Savery, in 1698, patented the first practical, atmospheric pressure and it had no piston or moving parts, only taps. It was an engine, a kind of thermic syphon, in which steam was admitted to an empty container. The vacuum thus created was used to water from the sump at the bottom of the mine
Steam power
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An 1817
Boulton & Watt beam
blowing engine, used in
Netherton at the ironworks of M W Grazebrook. Re-erected on the A38(M) in Birmingham, UK
Steam power
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A
mill engine from
Stott Park Bobbin Mill, Cumbria, England
Steam power
–
A
steam locomotive from
East Germany. This
class of engine was built in 1942–1950 and operated until 1988.
Steam power
–
Jacob Leupold Steam engine 1720
17.
Clockwork
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Clockwork refers to the inner workings of either a mechanical clock or other mechanism that works similarly, with a complex series of gears. Clockworks are often powered by a clockwork motor consisting of a mainspring, energy is stored in the mainspring manually by winding it up, turning a key attached to a ratchet which twists the mainspring tighter. Then the force of the turns the clockworks gears, until the stored energy is used up. The adjectives wind-up and spring-powered refer to mainspring-powered clockwork devices, which clocks and watches, kitchen timers, music boxes. Clockwork finally recovered the equivalent of pre-Roman technological levels in the 14th century, as in Greek mythology, there are ambitious automation claims in the legends of other cultures. Its also said that when King Solomon stepped upon the throne, as soon as he stepped upon the first step, a golden ox and a golden lion each stretched out one foot to support him and help him rise to the next step. On each side, the animals helped the King up until he was seated upon the throne. In ancient China, an account of automation is found in the Lie Zi text. Within it there is a description of an earlier encounter between King Mu of Zhou and a mechanical engineer known as Yan Shi, an artificer. The latter proudly presented the king with a life-size, human-shaped figure of his mechanical handiwork and it walked with rapid strides, moving its head up and down, so that anyone would have taken it for a live human being. The artificer touched its chin, and it began singing, perfectly in tune and he touched its hand, and it began posturing, keeping perfect time. And, indeed, it turned out to be only a construction of leather, wood, glue and lacquer, variously coloured white, black, red, other notable examples include Archytass dove, mentioned by Aulus Gellius. By the 11th century, clockwork was used for both timepieces and to track events, in Europe. The clocks did not keep time very accurately by modern standards, the same timeline seems to apply in Europe, where mechanical escapements were used in clocks by that time. This became a standard technology along with weight-driven movements, in the mid-16th century, Christiaan Huygens took an idea from Galileo Galilei and developed it into the first modern pendulum mechanism. However, whereas the spring or the weight provided the motive power, the Smithsonian Institution has in its collection a clockwork monk, about 15 in high, possibly dating as early as 1560. From time to time, he brings the cross to his lips and it is believed that the monk was manufactured by Juanelo Turriano, mechanician to the Holy Roman Emperor Charles V. Sometimes clocks and timing mechanisms are used to set off explosives, timers, alarms, the most common examples are mechanical clocks and watches
Clockwork
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Clockwork of mechanical Prim wrist watch
Clockwork
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Keys of various sizes for winding up mainsprings on clocks
Clockwork
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Maquinaria del Reloj Ansonia modelo: C.1904.
Clockwork
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Movement of a grandfather clock with striking mechanism
18.
Electric motor
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An electric motor is an electrical machine that converts electrical energy into mechanical energy. The reverse of this is the conversion of energy into electrical energy and is done by an electric generator. In normal motoring mode, most electric motors operate through the interaction between an electric motors magnetic field and winding currents to generate force within the motor, small motors may be found in electric watches. General-purpose motors with highly standardized dimensions and characteristics provide convenient mechanical power for industrial use, the largest of electric motors are used for ship propulsion, pipeline compression and pumped-storage applications with ratings reaching 100 megawatts. Electric motors may be classified by electric power source type, internal construction, application, type of motion output, perhaps the first electric motors were simple electrostatic devices created by the Scottish monk Andrew Gordon in the 1740s. The theoretical principle behind production of force by the interactions of an electric current. The conversion of energy into mechanical energy by electromagnetic means was demonstrated by the British scientist Michael Faraday in 1821. A free-hanging wire was dipped into a pool of mercury, on which a permanent magnet was placed, when a current was passed through the wire, the wire rotated around the magnet, showing that the current gave rise to a close circular magnetic field around the wire. This motor is often demonstrated in experiments, brine substituting for toxic mercury. Though Barlows wheel was a refinement to this Faraday demonstration. In 1827, Hungarian physicist Ányos Jedlik started experimenting with electromagnetic coils, after Jedlik solved the technical problems of the continuous rotation with the invention of the commutator, he called his early devices electromagnetic self-rotors. Although they were used only for instructional purposes, in 1828 Jedlik demonstrated the first device to contain the three components of practical DC motors, the stator, rotor and commutator. The device employed no permanent magnets, as the fields of both the stationary and revolving components were produced solely by the currents flowing through their windings. His motor set a record which was improved only four years later in September 1838 by Jacobi himself. His second motor was powerful enough to drive a boat with 14 people across a wide river and it was not until 1839/40 that other developers worldwide managed to build motors of similar and later also of higher performance. The first commutator DC electric motor capable of turning machinery was invented by the British scientist William Sturgeon in 1832, following Sturgeons work, a commutator-type direct-current electric motor made with the intention of commercial use was built by the American inventor Thomas Davenport, which he patented in 1837. The motors ran at up to 600 revolutions per minute, and powered machine tools, due to the high cost of primary battery power, the motors were commercially unsuccessful and Davenport went bankrupt. Several inventors followed Sturgeon in the development of DC motors but all encountered the same battery power cost issues, no electricity distribution had been developed at the time
Electric motor
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Various electric motors, compared to 9 V battery.
Electric motor
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Cutaway view through stator of induction motor.
Electric motor
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Faraday's electromagnetic experiment, 1821
Electric motor
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Jedlik 's "electromagnetic self-rotor", 1827 (Museum of Applied Arts, Budapest). The historic motor still works perfectly today.
19.
Georges Auguste Escoffier
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Georges Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. In particular, he codified the recipes for the five mother sauces, referred to by the French press as roi des cuisiniers et cuisinier des rois, Escoffier was Frances preeminent chef in the early part of the 20th century. Escoffier published Le Guide Culinaire, which is used as a major reference work. Escoffiers recipes, techniques and approaches to kitchen management remain highly influential today, and have adopted by chefs and restaurants not only in France. Escoffier was born in the village Villeneuve-Loubet, today in Alpes-Maritimes, the house where he was born is now the Musée de lArt Culinaire, run by the Foundation Auguste Escoffier. However, only months after arriving in Paris, Escoffier was called to military duty. His army experiences led him to study the technique of canning food, some time before 1878, he opened his own restaurant, Le Faisan dOr, in Cannes. In 1880, he married Delphine Daphis, in 1884, the couple moved to Monte Carlo, where Escoffier was employed by César Ritz, manager of the new Grand Hotel, to take control of the kitchens. At that time, the French Riviera was a resort, during the summers, Escoffier ran the kitchens of the Grand Hôtel National in Lucerne. Ritz put together what he described as an army of hotel men for the conquest of London. The Savoy under Ritz and his partners was an success, attracting a distinguished and moneyed clientele. Gregor von Görög, chef to the family, was an enthusiast of Escoffiers zealous organization. Aristocratic women, hitherto unaccustomed to dining in public, were now seen in full regalia in the Savoy dining, Escoffier created many famous dishes at the Savoy. In 1893, he invented the pêche Melba in honour of the Australian singer Nellie Melba, other Escoffier creations, famous in their time, were the bombe Néro, fraises à la Sarah Bernhardt, baisers de Vierge and suprêmes de volailles Jeannette. He also created salad Réjane, after Gabrielle Réjane, and tournedos Rossini, on 8 March 1898, Ritz, Echenard and Escoffier were dismissed from the Savoy for. Gross negligence and breaches of duty and mismanagement, the real details of the dispute did not emerge at first. Ritz and his colleagues even prepared to sue for wrongful dismissal, for example, wines and spirits to the value of £6,400 had been diverted in the first six months of 1897. Escoffier additionally confessed to taking gifts or bribes from the Savoy’s suppliers worth up to 5% of the resulting purchases, Escoffier accepted an obligation to repay £8,000, but was allowed to settle his debt for £500
Georges Auguste Escoffier
–
Auguste Escoffier
Georges Auguste Escoffier
–
The Savoy Hotel, London
Georges Auguste Escoffier
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Ma Cuisine (1934)
20.
Chicken (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
Chicken (food)
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Oven-roasted rosemary and lemon chicken
Chicken (food)
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Chicken fry
Chicken (food)
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Chicken in a public market
Chicken (food)
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A poussin, or juvenile chicken
21.
Beef
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Beef is the culinary name for meat from cattle, particularly skeletal muscle. Humans have been eating beef since prehistoric times, Beef is a complete source of protein, and provides many of the essential fatty acids, vitamins, and minerals that humans need. Beef skeletal muscle meat can be cut into roasts, short ribs or steak, Some cuts are processed, and trimmings, usually mixed with meat from older, leaner cattle, are ground, minced or used in sausages. The blood is used in varieties of blood sausage. Some intestines are cooked and eaten as-is, but are often cleaned and used as natural sausage casings. The bones are used for making beef stock, Beef from steers and heifers is very similar. According to the most recent National Beef Quality Audit, heifer carcasses had slightly more marbling than steer carcasses, depending on economics, the number of heifers kept for breeding varies. The meat from older bulls is usually tougher, so it is used for mince. Beef is the third most widely consumed meat in the world, accounting for about 25% of meat production worldwide, after pork and poultry at 38% and 30% respectively. According to the data from OECD, the average Uruguayan ate over 42 kg of beef or veal in 2014, cattle are considered sacred in the culture of India and there is prohibition on selling and consumption of beef in much of India. Though India is the largest producer and exporter of meat in the world. In 2015, the worlds largest exporters of beef including the meat, were India, Brazil. Beef production is important to the economies of Uruguay, Canada, Paraguay, Mexico, Argentina, Belarus. The word beef is from the Latin bōs, in contrast to cow which is from Middle English cou, after the Norman Conquest, the French-speaking nobles who ruled England naturally used French words to refer to the meats they were served. Thus, various Anglo-Saxon words were used for the animal by the peasants, Beef is cognate with bovine through the Late Latin bovīnus. People have eaten the flesh of bovines from prehistoric times, some of the earliest known paintings, such as those of Lascaux. People domesticated cattle around 8000 BC to provide access to beef, milk. Most cattle originated in the Old World, with the exception of bison hybrids, examples include the Wagyū from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent
Beef
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An uncooked
rib roast
Beef
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Beef rump steak on grill pan, cooked to medium rare
Beef
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Inspected carcasses tagged by the USDA
Beef
–
Roast beef cooked under high heat
22.
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
Pork
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Pork belly cut, shows layers of muscle and fats
Pork
Pork
–
Slow-roasting pig on a
rotisserie
Pork
–
Pork being prepared in
France during the mid-19th century
23.
Broiling
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Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, food to be grilled is cooked on a grill, a grill pan, or griddle. Heat transfer to the food when using a grill is primarily through thermal radiation, heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the source for grilling comes from above. In this case, the pan that holds the food is called a broiler pan, direct heat grilling can expose food to temperatures often in excess of 260 °C. Grilled meat acquires a distinctive roast aroma and flavor from a process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C, marination may reduce the formation of these compounds. Grilling is often presented as an alternative to cooking with oils, although the fat. In Japanese cities, yakitori carts, restaurants, or shops can be found and these contain charcoal-fired grills and marinated grilled meat on a stick. Yakiniku is a type of food where meat and/or vegetables are grilled directly over small charcoal or gas grills at high temperatures. In Malaysia, Singapore, Indonesia, and Thailand, a food item from food vendors is satay. In Germany, the most prominent outdoor form of grilling is using the gridiron over a bed of burning charcoal, care is taken that the charcoal does not produce flames. Often beer is sprinkled over the sausages or meat and used to suppress flames, the meat is usually marinated before grilling. Besides charcoal, sometimes gas and electric heat sources are used, other methods are used less frequently. In Argentina and Uruguay, both asado and steak a la parrilla are staple dishes and even hailed as national specialties, in Sweden, grilling directly over hot coals is the most prominent form of grilling. Usually the meat is Boston butt, pork chops or pork fillet and it is also common to cook meat and vegetables together on a skewer, this is called grillspett. In the United Kingdom, Commonwealth countries, and Ireland, grilling refers to cooking food directly under a source of direct. The grill is usually a part of an oven where the food is inserted just under the element
Broiling
–
Close-up view of meat fillets being grilled
Broiling
–
Hamburgers being grilled over a
charcoal fire
Broiling
–
Grilling
mangals and
kebabs
Broiling
–
Japanese traditional portable charcoal grill "
Shichirin "
24.
Grill (cooking)
–
A barbecue grill is a device that cooks food by applying heat from below. There are several varieties of grills, with most falling into one of two categories, gas-fueled or charcoal, there is debate over which method yields superior results. Grilling has existed in the Americas since pre-Colonial times, the Arawak people of South America roasted meat on a wooden structure called a barbacoa in Spanish. For centuries, the term referred to the wooden structure and not the act of grilling. It was also applied to the cooking techniques now frequently used in the Southeastern United States. Barbecue was originally used to slow-cook hogs, however, different ways of preparing food led to regional variations, over time, other foods were cooked in a similar fashion, with hamburgers and hot dogs being recent additions. Kingsford invented the modern charcoal briquette, Kingsford was a relative of Henry Ford who assigned him the task of establishing a Ford auto parts plant and sawmill in northern Michigan, a challenge that Kingsford embraced. The local community grew and was named Kingsford in his honor, Kingsford noticed that Fords Model T production lines were generating a large amount of wood scraps that were being discarded. He suggested to Ford that a manufacturing facility be established next to the assembly line to process. Several years after Kingsfords death, the company was sold to local businessmen. George Stephen created the iconic hemispherical grill design, jokingly called Sputnik by Stephens neighbors, Stephen, a welder, worked for Weber Brothers Metal Works, a metal fabrication shop primarily concerned with welding steel spheres together to make buoys. Stephen was tired of the wind blowing ash onto his food when he grilled so he took the half of a buoy. He took the home and following some initial success, started the Weber-Stephen Products Co. The outdoor gas grill was invented in the early 1950s by Don McGlaughlin, owner of the Chicago Combustion Corporation, McGlaughlin invented the first built-in grill from the successful gas broiler called BROILBURGER. These first Lazy-Man grills were marketed as open-fire charcoal-type gas broilers which featured permanent coals, in the 1950s, most residential households did not have a barbecue, so the term broiler was used for marketing purposes to commercial establishments. The gas open-broiler design was adapted into the first portable gas grill in 1954 by Chicago Combustion Corporation as the Model AP, mcGlaughlins portable design was the first to feature the use of the 20-lb propane cylinders, which previously were exclusively used by plumbers as a fuel source. Gas grills are available in sizes ranging from small, single steak grills up to large, gas grills are designed for either LP or NG, although its possible to convert a grill from one gas source to another. The majority of gas grills follow the cart grill design concept, the wheeled frame may also support side tables and other features
Grill (cooking)
–
Food cooking on a
charcoal grill
Grill (cooking)
–
The LazyMan Model AP, the world's first portable gas grill. Taken during the summer of 1954.
Grill (cooking)
–
A single-burner
propane gas grill that conforms to the cart grill design common among gas grills.
Grill (cooking)
–
An ignited
Infrared grill burner, only seeing the visible light spectrum.
25.
Bearing (mechanical)
–
A bearing is a machine element that constrains relative motion to only the desired motion, and reduces friction between moving parts. Most bearings facilitate the desired motion by minimizing friction, Bearings are classified broadly according to the type of operation, the motions allowed, or to the directions of the loads applied to the parts. Rotary bearings hold rotating components such as shafts or axles within mechanical systems, the simplest form of bearing, the plain bearing, consists of a shaft rotating in a hole. Lubrication is often used to reduce friction, a wide variety of bearing designs exists to allow the demands of the application to be correctly met for maximum efficiency, reliability, durability and performance. The term bearing is derived from the verb to bear, a bearing being an element that allows one part to bear another. The simplest bearings are bearing surfaces, cut or formed into a part, with varying degrees of control over the form, size, roughness, other bearings are separate devices installed into a machine or machine part. The most sophisticated bearings for the most demanding applications are very precise devices, the invention of the rolling bearing, in the form of wooden rollers supporting, or bearing, an object being moved is of great antiquity, and may predate the invention of the wheel. Though it is claimed that the Egyptians used roller bearings in the form of tree trunks under sleds. They are depicted in their own drawings in the tomb of Djehutihotep as moving massive stone blocks on sledges with liquid-lubricated runners which would constitute a plain bearing, there are also Egyptian drawings of bearings used with hand drills. The earliest recovered example of a rolling element bearing is a ball bearing supporting a rotating table from the remains of the Roman Nemi ships in Lake Nemi. The wrecks were dated to 40 BC, leonardo da Vinci incorporated drawings of ball bearings in his design for a helicopter around the year 1500. This is the first recorded use of bearings in an aerospace design, however, Agostino Ramelli is the first to have published sketches of roller and thrust bearings. An issue with ball and roller bearings is that the balls or rollers rub against each other causing additional friction which can be reduced by enclosing the balls or rollers within a cage, the captured, or caged, ball bearing was originally described by Galileo in the 17th century. The first practical caged-roller bearing was invented in the mid-1740s by horologist John Harrison for his H3 marine timekeeper and this uses the bearing for a very limited oscillating motion but Harrison also used a similar bearing in a truly rotary application in a contemporaneous regulator clock. The first modern recorded patent on ball bearings was awarded to Philip Vaughan and his was the first modern ball-bearing design, with the ball running along a groove in the axle assembly. Bearings played a role in the nascent Industrial Revolution, allowing the new industrial machinery to operate efficiently. For example, they saw use for holding wheel and axle to greatly reduce friction over that of dragging an object by making the act over a shorter distance as the wheel turned. The first plain and rolling-element bearings were wood closely followed by bronze, over their history bearings have been made of many materials including ceramic, sapphire, glass, steel, bronze, other metals and plastic which are all used today
Bearing (mechanical)
–
Ball bearing
Bearing (mechanical)
–
Tapered roller bearing
Bearing (mechanical)
–
Drawing of
Leonardo da Vinci (1452-1519) Study of a ball bearing
Bearing (mechanical)
–
Early Timken tapered roller bearing with notched rollers
26.
Cuisine of Turkey
–
Turkish cuisine is largely the continuation of Ottoman cuisine, which in turn borrowed many elements from Circassian, Central Asian, Caucasian, Middle Eastern, Balkan and Greek cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe, Central Europe, Turkish cuisine varies across the country. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy, the cuisine of the southeast is famous for its variety of kebabs, mezes and dough-based desserts such as baklava, şöbiyet, kadayıf, and künefe. Especially in the parts of Turkey, where olive trees grow abundantly. The cuisines of the Aegean, Marmara and Mediterranean regions are rich in vegetables, herbs, Central Anatolia has many famous specialties, such as keşkek, mantı and gözleme. Dishes directly cognate with mantı are found also in Chinese and Korean cuisine, a specialtys name sometimes includes that of a city or region, either in or outside of Turkey, and may refer to the specific technique or ingredients used in that area. For example, the difference between Urfa kebap and Adana kebap is the thickness of the skewer and the amount of hot pepper that the kebab contains, Urfa kebap is less spicy and thicker than Adana kebap. Although meat-based foods such as kebabs are the mainstay in Turkish cuisine as presented in countries, native Turkish meals largely center around rice, vegetables. Turks usually prefer a rich breakfast, a speciality for breakfast is called menemen, which is prepared with tomatoes, green peppers, onion, olive oil and eggs. Invariably, Turkish tea is served at breakfast, the Turkish word for breakfast, kahvaltı, means before coffee. Homemade food is preferred by Turkish people. Although the newly introduced way of life pushes the new generation to eat out, a typical meal starts with soup, followed by a dish made of vegetables or legumes boiled in a pot, often with or before rice or bulgur pilav accompanied by a salad or cacık. In summertime many people prefer to eat a dish of vegetables cooked with olive oil instead of the soup, either before or after the main course. Although fast food is gaining popularity and many major foreign fast food chains have opened all over Turkey, Turkish people still rely primarily on the rich and extensive dishes of Turkish cuisine. In addition, some traditional Turkish foods, especially köfte, döner, kokoreç, kumpir midye tava börek, eating out has always been common in large commercial cities. Esnaf lokantası are widespread, serving traditional Turkish home cooking at affordable prices, in the hot Turkish summer, a meal often consists of fried vegetables such as eggplant and peppers or potatoes served with yogurt or tomato sauce. Menemen and çılbır are typical dishes, based on eggs. Sheep cheese, cucumbers, tomatoes, watermelons and melons also make a summer meal
Cuisine of Turkey
–
Turkish dishes on a " sini ", or large tray, that used to be used in the rural areas as a traditional alternative to a table.
Cuisine of Turkey
–
Simit is a circular bread with sesame seeds. Common breakfast item in Turkey.
Cuisine of Turkey
–
Imam Bayildi with Borek
Cuisine of Turkey
–
Fresh Ayran with a head of foam
27.
Gyro (food)
–
To make gyros, pieces of meat are placed on a tall vertical rotisserie, in the shape of an inverted cone, which turns slowly in front of a source of heat, usually an electric broiler. If the meat is not fatty enough, strips of fat are added so that the meat always remains moist. The rate of roasting can be adjusted by varying the strength of the heat, the outside of the meat is sliced vertically in thin, crisp shavings when done. It is generally served in an oiled, lightly grilled piece of pita, rolled up with various salads and vegetables such as lettuce, as well as sauces, such as mustard. Gyros form part of the family and are differentiated from other hand-held semi-folded foods by their complete over-wrap. The name comes from Greek γύρος, meaning turn, it was originally called ντονέρ in Greek, the word ντονέρ was criticized in Greece for being Turkish, and the word gyros was coined to replace it. The Greek pronunciation is, but the pronunciation in English is often /ˈdʒaɪroʊ/ or, the final s of the Greek form is often reinterpreted as a plural in American English, leading to the formation of the singular gyro. By 1971, gyros were already popular in Athens and in New York City, the earliest known American gyros meat mass-production plant was opened by John Garlic in Milwaukee. He later sold his interest in the business to Gyros, Inc. of Chicago, which along with Central Gyros Wholesale, Gyros are cooked on a vertical broiler, formerly using charcoal in a cage, now either gas or electric. As the cone cooks, lower parts are basted with the juices running off the upper parts, traditionally the meat used is pork or chicken, while in restaurants outside of Greece, lamb is commonly used. The meat is cut into round, thin, flat slices. Spice mixes generally include salt, hot and sweet paprika, white and black pepper, dried parsley, garlic powder, and oregano. The rate of cooking can be changed by altering the intensity of the fire, the proximity of the meat to the source
Gyro (food)
–
Gyros sandwiches in Greece, with meat, onions, tomato, french fries, and
tzatziki sauce rolled into a
pita
28.
Cuisine of Greece
–
Greek cuisine is a Mediterranean cuisine. It has some characteristics with the traditional cuisines of the Balkans. Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, other important ingredients include olives, cheese, eggplant, zucchini, lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat, barley is also used, common dessert ingredients include nuts, honey, fruits, and filo pastry. Greek cuisine has a tradition of some 4,000 years and is a part of the history. Its flavors change with the season and its geography, Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - throughout Europe and beyond. It has influences from the different peoples cuisine the Greeks have interacted with over the centuries, as evidenced by several types of sweets and it was Archestratos in 320 B. C. who wrote the first cookbook in history. Ancient Greek cuisine was characterized by its frugality and was founded on the Mediterranean triad, wheat, olive oil and this trend in Greek diet continued in Roman and Ottoman times and changed only fairly recently when technological progress has made meat more available. Wine and olive oil have always been a part of it. Culinary advice was influenced by the theory of humors, first put forth by the ancient Greek doctor Claudius Aelius Galenus, Byzantine cuisine benefited from Constantinople’s position as a global hub of the spice trade. The most characteristic and ancient element of Greek cuisine is olive oil and it is produced from the olive trees prominent throughout the region, and adds to the distinctive taste of Greek food, however, they are also widely eaten. The basic grain in Greece is wheat, though barley is also grown, important vegetables include tomato, aubergine, potato, green beans, okra, green peppers, and onions. Honey in Greece is mainly honey from the nectar of fruit trees and citrus trees, lemon, orange, bigarade trees, thyme honey, mastic is grown on the Aegean island of Chios. Greek cuisine uses some flavorings more often than other Mediterranean cuisines do, namely, oregano, mint, garlic, onion, dill, other common herbs and spices include basil, thyme and fennel seed. Parsley is also used as a garnish on some dishes, many Greek recipes, especially in the northern parts of the country, use sweet spices in combination with meat, for example cinnamon, whole spice and cloves in stews. The climate and terrain has tended to favour the breeding of goats and sheep over cattle, fish dishes are common in coastal regions and on the islands. A great variety of types are used in Greek cuisine, including Feta, Kasseri, Kefalotyri, Graviera, Anthotyros, Manouri, Metsovone, Ladotyri, Kalathaki, Katiki-Tsalafouti. Too much refinement is generally considered to be against the hearty spirit of the Greek cuisine, dining out is common in Greece, and has been for quite some time
Cuisine of Greece
–
Greek cuisine
Cuisine of Greece
–
Traditional Greek
taverna, integral part of Greek culture and cuisine.
Cuisine of Greece
–
Fresh fish, one of the favourite dishes of the Greeks; platter with red figures, c. 350–325 BC,
Louvre.
Cuisine of Greece
–
Greek
olive oil
29.
Middle East
–
The Middle East is a transcontinental region centered on Western Asia and Egypt. The corresponding adjective is Middle-Eastern and the noun is Middle-Easterner. The term has come into usage as a replacement of the term Near East beginning in the early 20th century. Arabs, Turks, Persians, Kurds, and Azeris constitute the largest ethnic groups in the region by population. Indigenous minorities of the Middle East include Jews, Assyrians and other Arameans, Baloch, Berbers, Copts, Druze, Lurs, Mandaeans, Samaritans, Shabaks, Tats, in the Middle East, there is also a Romani community. European ethnic groups form a diaspora in the region include Albanians, Bosniaks, Circassians, Crimean Tatars, Franco-Levantines. Among other migrant populations are Bengalis as well as other Indians, Chinese, Filipinos, Indonesians, Pakistanis, the history of the Middle East dates back to ancient times, with the importance of the region being recognized for millennia. Most of the countries border the Persian Gulf have vast reserves of crude oil. The term Middle East may have originated in the 1850s in the British India Office, however, it became more widely known when American naval strategist Alfred Thayer Mahan used the term in 1902 to designate the area between Arabia and India. During this time the British and Russian Empires were vying for influence in Central Asia, Mahan realized not only the strategic importance of the region, but also of its center, the Persian Gulf. Mahan first used the term in his article The Persian Gulf and International Relations, published in September 1902 in the National Review, a British journal. The Middle East, if I may adopt a term which I have not seen, will some day need its Malta, as well as its Gibraltar, it does not follow that either will be in the Persian Gulf. The British Navy should have the facility to concentrate in force if occasion arise, about Aden, India, mahans article was reprinted in The Times and followed in October by a 20-article series entitled The Middle Eastern Question, written by Sir Ignatius Valentine Chirol. During this series, Sir Ignatius expanded the definition of Middle East to include regions of Asia which extend to the borders of India or command the approaches to India. After the series ended in 1903, The Times removed quotation marks from subsequent uses of the term, in the late 1930s, the British established the Middle East Command, which was based in Cairo, for its military forces in the region. After that time, the term Middle East gained broader usage in Europe, the description Middle has also led to some confusion over changing definitions. Before the First World War, Near East was used in English to refer to the Balkans and the Ottoman Empire, while Middle East referred to Iran, the Caucasus, Afghanistan, Central Asia, and Turkestan. The first official use of the term Middle East by the United States government was in the 1957 Eisenhower Doctrine, the Associated Press Stylebook says that Near East formerly referred to the farther west countries while Middle East referred to the eastern ones, but that now they are synonymous
Middle East
–
The
Temple Mount in
Jerusalem
Middle East
–
Map of the Middle East (green).
Middle East
–
The
Kaaba, located in
Mecca,
Saudi Arabia
Middle East
–
Islam is the largest religion in the Middle East. Here, Muslim men are
prostrating during prayer in a mosque.
30.
Arab World
–
The Arab world, also known as the Arab nation or the Arab states, consists of the 22 Arabic-speaking countries of the Arab League. The contemporary Arab world has a population of around 422 million inhabitants. In the Middle Ages, the Arab world was synonymous with the historic Arab empires and caliphates, Arab nationalism arose in the second half of the 19th century along with other nationalist movements within the Ottoman Empire. The Arab League was formed in 1945 to represent the interests of Arab people and especially to pursue the political unification of the Arab countries, the linguistic and political denotation inherent in the term Arab is generally dominant over genealogical considerations. In Arab states, Modern Standard Arabic is the language used by the government. The language of a nation is called Darija, which means everyday/colloquial language. Although no globally accepted definition of the Arab world exists, all countries that are members of the Arab League are generally acknowledged as being part of the Arab world. This standard territorial definition is seen to be inappropriate or problematic. These parameters may be applied to the states and territories of the Arab League, typical parameters that may be applied include, whether Arabic is widely spoken, whether Arabic is an official or national language, or whether an Arabic cognate language is widely spoken. While Arabic dialects are spoken in a number of Arab League states, several states have declared Arabic to be an official or national language, although Arabic is today not as widely spoken there. As members of the Arab League, however, they are considered part of the Arab world under the territorial definition. Somalia has two official languages today, Arabic and Somali, both of which belong to the larger Afro-Asiatic language family, although Arabic is widely spoken by many people in the north, Somali is the most widely used language, and contains many Arabic loan words. Similarly, Djibouti has two languages, Arabic and French. It also has several formally recognized national languages, besides Somali, many people speak Afar, the majority of the population speaks Somali and Afar, although Arabic is also widely used for trade and other activities. Comoros has three languages, Arabic, Comorian and French. Comorian is the most widely spoken language, with Arabic having a religious significance, Israel is not part of the Arab world. By some definitions, Arab citizens of Israel may concurrently be considered a constituent part of the Arab world, Iran has about 1.5 million Arabic speakers. Iranian Arabs are mainly found in Ahvaz, a region in the Khuzestan Province, others inhabit the Bushehr Qushasha and Hipi-Lipi Hormozgan provinces
Arab World
–
The
Great Mosque of Kairouan (also called the Mosque of Uqba), was founded in 670 by the Arab general and conqueror Uqba ibn Nafi. The
Great Mosque of Kairouan is located in the historic city of
Kairouan in
Tunisia.
Arab World
–
A map of the Arab world. This is based on the
standard territorial definition of the Arab world, which comprises the states of the Arab League plus
Western Sahara.
Comoros is not shown.
31.
Taco al pastor
–
Al pastor, also known as tacos al pastor, is a dish developed in Central Mexico, shawarma spit-grilled meat brought by the Lebanese immigrants to Mexico. Being derived from shawarma, it is similar to the Turkish döner kebab. Although shawarma and döner are usually lamb-based, gyros and tacos al pastor in Mexico are pork based, in some places of northern Mexico, as in Baja California, this taco is called taco de adobada. Lebanese immigration to Mexico started in the 19th and early 20th centuries see Lebanese Mexicans, in 1892, the first Lebanese arrived in Mexico from Beirut in French ships to Mexican ports. In the 1960s, Mexican born Lebanese migrants began opening their own restaurants, pork is marinated in a combination of dried chilies, spices and pineapple. When ready, the meat is thinly sliced off the spit with a large knife. It is served on small tortillas, with chopped onions, coriander, and occasionally a small slice of pineapple. This meat is an ingredient in not just tacos, but also gringas, alambres, huaraches, tortas. A similar dish is called tacos árabes, which originated in Puebla in the 1930s from Arab Mexican cuisine, tacos árabes use shawarma-style meat carved from a spit, but are served in a pita-style bread called pan árabe. A non-pork version was brought back to the Middle East in the early 2000s and it is essentially a chicken shawarma made in the Middle Eastern style, with the only difference being the marination of the chicken in the al pastor style. Dürüm List of Mexican dishes Sandwich Street food Connelly, Michael Alan,20 Must-Try Street Foods Around the World
Taco al pastor
–
Tacos al pastor being cut from the spit
Taco al pastor
–
Carving the "trompo" of pastor meat
Taco al pastor
–
Soups and stews
32.
Cuisine of Mexico
–
Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The staples are native foods, such as corn, beans, avocados, tomatoes, and chili peppers, along with rice, which was brought by the Spanish. Europeans introduced a number of other foods, the most important of which were meats from domesticated animals, dairy products. African and Asian influences were introduced into the mixture during this era as a result of African slavery in New Spain. Over the centuries, this resulted in regional cuisines based on conditions, such as those in Oaxaca, Veracruz. Mexican cuisine is an important aspect of the culture, social structure, the most important example of this connection is the use of mole for special occasions and holidays, particularly in the South and Center regions of the country. For this reason and others, traditional Mexican cuisine was inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO, Mexican cuisine is as complex as any other world cuisine, such as those of China, France, Italy and Japan. It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors, vegetables play an important role in Mexican cuisine. Common vegetables include zucchini, cauliflower, corn, potatoes, spinach, swiss chard, mushrooms, jitomate, green tomato, other traditional vegetable dishes include chile rellenos, huitlacoche, huauzontle, and nopalitos to name a few. European contributions include pork, chicken, beef, cheese, herbs and spices, tropical fruits such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya are popular, especially in the center and south of the country. It has been debated how much Mexican food is still indigenous, however, the basis of the diet is still corn and beans, with chile pepper as a seasoning, as they are complementary foods. Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country, while it is eaten fresh, most corn is dried, treated with lime and ground into a dough called masa. This dough is used fresh and fermented to make a wide variety of dishes from drinks to tamales, sopes. However, the most common way to eat corn in Mexico is in the form of a tortilla, tortillas are made of corn in most of the country, but other versions exist, such as wheat in the north or plantain, yuca and wild greens in Oaxaca. The other basic ingredient in all parts of Mexico is the chile pepper, Mexican food has a reputation for being very spicy, but its seasoning can be better described as strong. Many dishes also have subtle flavors, chiles are used for their flavors and not just their heat, with Mexico using the widest variety. If a savory dish or snack does not contain chile pepper, hot sauce is usually added, the importance of the chile goes back to the Mesoamerican period, where it was considered to be as much of a staple as corn and beans. In the 16th century, Bartolomé de las Casas wrote that without chiles, even today, most Mexicans believe that their national identity would be at a loss without chiles
Cuisine of Mexico
–
Chiles en nogada, a popular dish from Mexico
Cuisine of Mexico
–
Various ingredients at a market in Mexico City, including
huitlacoche, quintoniles and
squash flowers.
Cuisine of Mexico
–
A
molcajete and tejolote, the traditional
mortar and pestle of Mexico.
33.
Skewer
–
A skewer is a thin metal or wood stick used to hold pieces of food together. They are used while grilling or roasting meats, and in other culinary applications, metal skewers are typically stainless steel rods with a pointed tip on one end and a grip of some kind on the other end for ease of removing the food. Non-metallic skewers are often made from bamboo, however, any suitable wood may be used, prior to grilling, wooden skewers must be soaked in water to avoid burning. Excavations in Santorini, Greece, unearthed stone sets of barbecue for skewers used before the 17th century BC, mycenaean Greeks used portable tray as grills. Homer in Ilad mentions pieces of meat roasted on spits, in Classical Greece, a small spit or skewer was known as ὀβελίσκος, and Aristophanes mentions such skewers being used to roast thrushes. Small, often decorative, skewers of glass, metal, wood or bamboo known as olive picks are used for garnishes on cocktails and other alcoholic beverages. Many types of food are sold and served on a stick or skewer, especially at outdoor markets, fairs
Skewer
–
Grilled beef
souvlaki
Skewer
–
Chocolate-covered bacon on a stick
34.
Cooking
–
Cooking or cookery is the art, technology and craft of preparing food for consumption with the use of heat. The ways or types of cooking also depend on the skill, cooking is done both by people in their own dwellings and by professional cooks and chefs in restaurants and other food establishments. Cooking can also occur through chemical reactions without the presence of heat, such as in ceviche, preparing food with heat or fire is an activity unique to humans. It may have started around 2 million years ago, though evidence for it reaches no more than 1 million years ago. The expansion of agriculture, commerce, trade and transportation between civilizations in different regions offered cooks many new ingredients, New inventions and technologies, such as the invention of pottery for holding and boiling water, expanded cooking techniques. Some modern cooks apply advanced scientific techniques to food preparation to further enhance the flavor of the dish served, phylogenetic analysis suggests that human ancestors may have invented cooking as far back as 1.8 million to 2.3 million years ago. Re-analysis of burnt bone fragments and plant ashes from the Wonderwerk Cave, there is evidence that Homo erectus was cooking their food as early as 500,000 years ago. Evidence for the use of fire by Homo erectus beginning some 400,000 years ago has wide scholarly support. Archeological evidence, from 300,000 years ago, in the form of ancient hearths, earth ovens, burnt animal bones, and flint, are found across Europe, anthropologists think that widespread cooking fires began about 250,000 years ago, when hearths started appearing. More recently, the earliest hearths have been reported to be at least 790,000 years old, in the seventeenth and eighteenth centuries, food was a classic marker of identity in Europe. In the nineteenth-century Age of Nationalism cuisine became a symbol of national identity. Communication between the Old World and the New World in the Colombian exchange influenced the history of cooking, the Industrial Revolution brought mass-production, mass-marketing and standardization of food. Factories processed, preserved, canned, and packaged a wide variety of foods, in the 1920s, freezing methods, cafeterias and fast-food establishments emerged. Along with changes in food, starting early in the 20th century, governments have issued nutrition guidelines, the 1916 Food For Young Children became the first USDA guide to give specific dietary guidelines. Updated in the 1920s, these guides gave shopping suggestions for different-sized families along with a Depression Era revision which included four cost levels, in 1943, the USDA created the Basic Seven chart to make sure that people got the recommended nutrients. It included the first-ever Recommended Daily Allowances from the National Academy of Sciences, in 1956, the Essentials of an Adequate Diet brought recommendations which cut the number of groups that American school children would learn about down to four. In 1979, a guide called Food addressed the link between too much of certain foods and chronic diseases, but added fats, oils, most ingredients in cooking are derived from living organisms. Vegetables, fruits, grains and nuts as well as herbs and spices come from plants, while meat, eggs, mushrooms and the yeast used in baking are kinds of fungi
Cooking
–
A chef preparing steak
Cooking
–
Historical oven cooking depicted in a painting by
Jean-François Millet
Cooking
–
Doughnuts frying in oil
Cooking
–
Water is often used to cook foods such as
noodles.
35.
List of cooking techniques
–
This is a list of cooking techniques. Cooking is the art of preparing food for ingestion, commonly with the application of heat, Cooking techniques and ingredients vary widely across the world, reflecting unique environmental, economic, with cultural traditions and trends. The way that takes place also depends on the skill. This is an comprehensive list of cooking techniques, and includes techniques that are unique to countries, provinces, states, regions. Amandine – a culinary term indicating a garnish of almonds, dishes of this sort are usually cooked with butter and seasonings, then sprinkled with whole or flaked, toasted almonds. Amylolytic process – used in the brewing of alcohol from grains Anti-griddle – a kitchen appliance that flash freezes or semi-freezes foods placed on its chilled metal top, the oil is then added to a dish for flavoring. Cheesemaking – the craft of making cheese Chinese cooking techniques – a set of methods, the cooking techniques can either be grouped into ones that use a single cooking method or a combination of wet and dry cooking methods. Red cooking – also called Chinese stewing, red stewing, red braising, clay pot cooking – a process of cooking food in a pot made from unglazed & natural clay Coddling – heating food in water kept just below the boiling point. Coddled egg may be prepared using this method, concasse – to rough chop any ingredient, usually vegetables. Curdling – the breaking of an emulsion or colloid into large parts of different composition through the processes of flocculation, creaming. Curdling is intentional and desirable in making cheese and tofu, unintentional and undesirable in making sauces and custards. Curing Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of a combination of salt, nitrates, nitrite, many curing processes also involve smoking, the process of flavoring, or cooking. The use of food dehydration was the earliest form of food curing, a food dehydrator uses a heat source and air flow to reduce the water content of foods. Dum pukht – or slow oven cooking, is a technique associated with the Awadh region of India, in which meat and vegetables are cooked over a very low flame. Dutch oven cooking – A Dutch oven is well suited for long, slow cooking, such as in making roasts, stews, virtually any recipe that can be cooked in a conventional oven can be cooked in a Dutch oven. They are often used in cooking, such as when camping. Earth oven – one of the most simple and long-used cooking structures, at its simplest, it is a pit in the ground used to trap heat and bake, smoke, or steam food. A common example of an infusion is tea, and many herbal teas are prepared in the same way
List of cooking techniques
–
A
chef cooking on a
flattop grill
List of cooking techniques
–
Cornish pasties being
baked in an
oven
List of cooking techniques
–
The first step in
blanching green beans
List of cooking techniques
–
Hot liquid candy being poured into candy molds by a
candymaker
36.
Dry roasting
–
Dry Roasting is a process by which heat is applied to dry foodstuffs without the use of oil or water as a carrier. Unlike other dry heat methods, dry roasting is used with such as nuts. Dry roasted foods are stirred as they are roasted to ensure even heating, dry roasting can be done in a frying pan or wok, or in a specialized roaster. Dry roasting changes the chemistry of proteins in the food, changing their flavor, roasted spices are commonly prepared by adding various herbs, spices and sugars in the frying pan and roasting until brown
Dry roasting
–
Coffee beans being roasted
37.
Hot salt frying
–
Hot salt frying and hot sand frying are cooking techniques used by street-side food vendors in Pakistan, China and India. In Pakistan, hot salt frying is used by street vendors to cook corn. Rock salt is preheated in a wok, either the whole corn or individual kernels are buried in the salt and occasionally turned. Coarse sea salt is placed in a wok and heated to a high temperature. Dry food items, such as eggs in shell, are buried in the hot salt, in India, this technique is used by street vendors sell shelled peanuts or popcorn cooked in salt heated in an iron wok. Hot sand frying is a cooking technique for street-side food vendors in China. A large wok is filled with sand and heated to high temperature. Nuts are buried in the hot sand and occasionally turned with a spatula, then the sand and nuts are separated through a wire-mesh screen
Hot salt frying
–
Chestnuts in hot black sand, prepared by a
street-side hawker.
38.
Searing
–
Searing is a technique used in grilling, baking, braising, roasting, sautéing, etc. in which the surface of the food is cooked at high temperature until a caramelized crust forms. Similar techniques, browning and blackening, are used to sear all sides of a particular piece of meat, fish, poultry. To obtain the desired brown or black crust, the surface must exceed 150 °C, so searing requires the meat surface be free of water. Nonetheless, it remains an essential technique in cooking meat for several reasons, The browning creates desirable flavors through caramelization, the appearance of the food is usually improved with a well-browned crust. The contrast in taste and texture between the crust and the interior makes the food more interesting to the palate, typically in grilling, the food will be seared over very high heat and then moved to a lower-temperature area of the grill to finish cooking. In braising, the seared surface acts to flavor, color, the incorrect belief that searing meat seals in the juices is widespread and still often repeated. This theory was first put forth by Justus von Liebig, a German chemist and food scientist, the notion was embraced by contemporary cooks and authors, including Auguste Escoffier. It is more cited in regards to larger cuts, especially steaks and chops, of non-poultry meats such as beef, pork, lamb. Simple experimentation can test the theory, in two similar cuts of meat are cooked, one of which is seared and one of which is not. Each piece is then cooked normally in a preferred method until each reaches exactly the same predetermined internal temperature and they are then weighed to see which lost more moisture. As early as the 1930s, such experiments were carried out, moisture in liquid and vapor form continues to escape from a seared piece of meat
Searing
–
Eel
sushi is seared using a
blow torch.
39.
Baking
–
Baking is a method of cooking food that uses prolonged dry heat, normally in an oven, but also in hot ashes, or on hot stones. The most common baked item is bread but many types of foods are baked. Heat is gradually transferred from the surface of cakes, cookies, as heat travels through it transforms batters and doughs into baked goods with a firm dry crust and a softer centre. Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other, Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoke pit. Because of historical social and familial roles, baking has traditionally performed at home by women for domestic consumption and by men in bakeries. When production was industrialized, baking was automated by machines in large factories, the art of baking remains a fundamental skill and is important for nutrition, as baked goods, especially breads, are a common but important food, both from an economic and cultural point of view. A person who prepares baked goods as a profession is called a baker, all types of food can be baked, but some require special care and protection from direct heat. Various techniques have developed to provide this protection. In addition to bread, baking is used to prepare cakes, pastries, pies, tarts, quiches, cookies, scones, crackers, pretzels, and more. Larger cuts prepared without stuffing or coating are often roasted. Roasting, however, is suitable for finer cuts of meat. One of these is the known as en croûte, which protects the food from direct heat. Meat, poultry, game, fish or vegetables can be prepared by baking en croûte, the en croûte method also allows meat to be baked by burying it in the embers of a fire – a favourite method of cooking venison. In this case, the casing is made from a paste of flour. Salt can also be used to make a protective crust that is not eaten, another method of protecting food from the heat while it is baking, is to cook it en papillote. In this method, the food is covered by baking paper to protect it while it is being baked, the cooked parcel of food is sometimes served unopened, allowing diners to discover the contents for themselves which adds an element of surprise. Eggs can also be used in baking to produce savoury or sweet dishes, in combination with dairy products especially cheese, they are often prepared as a dessert. For example, although a baked custard can be made using starch, baked custards, such as crème caramel, are among the items that need protection from an ovens direct heat, and the bain-marie method serves this purpose
Baking
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Bedouins making and baking bread
Baking
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Anders Zorn - Bread baking (1889)
Baking
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A
Palestinian woman baking
markook bread on
tava or Saj oven in
Artas,
Bethlehem
Baking
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A
terracotta baking mould for
pastry or
bread, representing goats and a lion attacking a cow. Early 2nd millennium BC, Royal palace at
Mari, Syria
40.
Smoking (cooking)
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Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make such as whisky, smoked beer. In Europe, alder is the traditional smoking wood, but oak is often used now. In North America, hickory, mesquite, oak, pecan, alder, maple, and fruit-tree woods, such as apple, cherry, other biomass besides wood can also be employed, sometimes with the addition of flavoring ingredients. Chinese tea-smoking uses a mixture of uncooked rice, sugar, and tea, some North American ham and bacon makers smoke their products over burning corncobs. Peat is burned to dry and smoke the barley used to make whisky. In New Zealand, sawdust from the native manuka is commonly used for hot smoking fish, in Iceland, dried sheep dung is used to cold-smoke fish, lamb, mutton and whale. Historically, farms in the Western world included a building termed the smokehouse. This was generally well-separated from other buildings both because of the danger and because of the smoke emanations. The smoking of food directly with wood smoke is known to contaminate the food with carcinogenic polycyclic aromatic hydrocarbons, the smoking of food dates back to the time of primitive cavemen. As caves or simple huts lacked chimneys, these dwellings could become very smoky, until the modern era, smoking was of a more heavy duty nature as the main goal was to preserve the food. Large quantities of salt were used in the process and smoking times were quite long. The advent of modern transportation made it easier to transport food products long distances. Smoking became more of a way to flavor than to preserve food, in 1939 a device called the Torry Kiln was invented at the Torry Research Station in Scotland. The kiln allowed for uniform mass-smoking and is considered the prototype for all modern large-scale commercial smokers, smokehouse temperatures for cold smoking are typically done between 20 to 30 °C. In this temperature range, foods take on a smoked flavor, cold smoking does not cook foods. Meats should be cured before cold smoking. Cold smoking can be used as an enhancer for items such as chicken breasts, beef, pork chops, salmon, scallops
Smoking (cooking)
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Pork ribs being smoked
Smoking (cooking)
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A
Montreal Smoked Meat Sandwich, a well-known Canadian dish
Smoking (cooking)
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Hot-smoked
chum salmon
Smoking (cooking)
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A "Little Chief" home smoker and racks with hot smoked
Pacific halibut
41.
Grilling
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Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above or below. Grilling usually involves a significant amount of direct, radiant heat, food to be grilled is cooked on a grill, a grill pan, or griddle. Heat transfer to the food when using a grill is primarily through thermal radiation, heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the source for grilling comes from above. In this case, the pan that holds the food is called a broiler pan, direct heat grilling can expose food to temperatures often in excess of 260 °C. Grilled meat acquires a distinctive roast aroma and flavor from a process called the Maillard reaction. The Maillard reaction only occurs when foods reach temperatures in excess of 155 °C, marination may reduce the formation of these compounds. Grilling is often presented as an alternative to cooking with oils, although the fat. In Japanese cities, yakitori carts, restaurants, or shops can be found and these contain charcoal-fired grills and marinated grilled meat on a stick. Yakiniku is a type of food where meat and/or vegetables are grilled directly over small charcoal or gas grills at high temperatures. In Malaysia, Singapore, Indonesia, and Thailand, a food item from food vendors is satay. In Germany, the most prominent outdoor form of grilling is using the gridiron over a bed of burning charcoal, care is taken that the charcoal does not produce flames. Often beer is sprinkled over the sausages or meat and used to suppress flames, the meat is usually marinated before grilling. Besides charcoal, sometimes gas and electric heat sources are used, other methods are used less frequently. In Argentina and Uruguay, both asado and steak a la parrilla are staple dishes and even hailed as national specialties, in Sweden, grilling directly over hot coals is the most prominent form of grilling. Usually the meat is Boston butt, pork chops or pork fillet and it is also common to cook meat and vegetables together on a skewer, this is called grillspett. In the United Kingdom, Commonwealth countries, and Ireland, grilling refers to cooking food directly under a source of direct. The grill is usually a part of an oven where the food is inserted just under the element
Grilling
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Close-up view of meat fillets being grilled
Grilling
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Hamburgers being grilled over a
charcoal fire
Grilling
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Grilling
mangals and
kebabs
Grilling
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Japanese traditional portable charcoal grill "
Shichirin "
42.
Toast
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Toast is sliced bread about 1⁄2 inch thick that has been browned by exposure to radiant heat. This browning is the result of a Maillard reaction altering the flavor of the bread, toasting is a common method of making stale bread more palatable. Bread is often toasted using a toaster, but toaster ovens are also used, toast is commonly eaten with butter or margarine and sweetened toppings, such as jam or jelly. Regionally, savoury spreads, such as butter or yeast extracts. When buttered, toast may also be served as an accompaniment to savoury dishes, especially soups or stews, toast is a common breakfast food. While slices of bread are most common, bagels and English muffins are also toasted, scientific studies in the early 2000s found that toast may contain carcinogens caused by the browning process. The word toast, which sliced bread singed by heat comes from the Latin torrere. The first reference to toast in print is in a recipe for Oyle Soppys that dates from 1430. In the 1400s and 1500s, toast was discarded or eaten after it was used as a flavouring for drinksIn the 1600s, toast was still thought of as something that was put it into drinks. Shakespeare gave this line to Falstaff in The Merry Wives of Windsor,1616, Go, fetch me a quart of Sacke, toast has been used as an element of American haute cuisine since at least the 1850s. In a modern kitchen, the usual method of toasting bread is by the use of a toaster. To use a modern toaster, sliced bread is placed into the slots on the top of the toaster, the toaster is tuned to the correct setting. The toast is ready when the lever pops up along with the toast, if the bread is insufficiently toasted, the lever can be pressed down again. Bread toasted in a conventional toaster can sweat when it is served and this occurs because moisture in the bread becomes steam while being toasted due to heat and when cooled the steam condenses into water droplets on the surface of the bread. It can also be toasted by a toaster which are often used in hotels, restaurants. These work by having one heating element on the top and one on the bottom with a conveyor belt in the middle which carries the toast between the two heating elements. This allows toast to be made consistently as more slices can be added at any time without waiting for ones to pop up. Bread can also be toasted under a grill, in an open oven and this oven toast is usually buttered before toasting
Toast
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A slice of
bread, untoasted (left) and toasted (right)
Toast
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A classic two-slot electric toaster
Toast
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A plain dry slice of toast on a plate
Toast
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Types
43.
Blanching (cooking)
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The meaning of blanch is to whiten, but this is not always the purpose of blanching in cooking. Food is blanched to soften it, or to partly or fully cook it, when almonds or pistachios are blanched, the skin of the nut softens and can be easily removed later. Blanching may simply mean boiling in water for a period to remove unpleasant flavours such as tannins. For example, a treatment for African yam bean, is dehulling followed by blanching in water for 40 minutes at 100 °C. It is recommended that protein-rich salads to be eaten cold be prepared by immersing these protein foods in boiling water for 30 seconds followed by fast chilling, in addition celery, which is almost always a component of these salads…should be treated so as to minimize its bacterial content. In the case of French fries, blanching consists of pre-cooking the French fries in oil at a lower temperature prior to finishing them at a higher temperature, the blanching step cooks the interior of the potato, while the second step at the higher temperature crisps the outside. Parboiling How to Blanch Almonds at about. com
Blanching (cooking)
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The first step in blanching green beans
Blanching (cooking)
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Freshly blanched pistachios for dessert cookery
Blanching (cooking)
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Blanched almonds
44.
Boiling
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Transition boiling is an intermediate, unstable form of boiling with elements of both types. The boiling point of water is 100 °C or 212 °F, boiling water is used as a method of making it potable by killing microbes that may be present. Clostridium spores can survive this treatment, but as the infection caused by this microbe is not water-borne, boiling is also used in cooking. Foods suitable for boiling vegetables, starchy foods such as rice, noodles and potatoes, eggs, meats, sauces, stocks. As a cooking method it is simple and suitable for large scale cookery, tough meats or poultry can be given a long, slow cooking and a nutritious stock is produced. Disadvantages include loss of water-soluble vitamins and minerals, commercially prepared foodstuffs are sometimes packed in polythene sachets and sold as boil-in-the-bag products. Nucleate boiling is characterized by the growth of bubbles or pops on a heated surface, in general, the number of nucleation sites are increased by an increasing surface temperature. An irregular surface of the vessel or additives to the fluid can create additional nucleation sites, while an exceptionally smooth surface, such as plastic. Under these conditions, a liquid may show boiling delay. As the boiling surface is heated above a temperature, a film of vapor forms on the surface. Since this vapor film is less capable of carrying heat away from the surface. The point at which this occurs is dependent on the characteristics of boiling fluid, transition boiling may be defined as the unstable boiling, which occurs at surface temperatures between the maximum attainable in nucleate and the minimum attainable in film boiling. If a surface heating the liquid is significantly hotter than the liquid then film boiling will occur, where a layer of vapor. This condition of a vapor film insulating the surface from the liquid characterizes film boiling, in distillation, boiling is used in separating mixtures. This is possible because the rising from a boiling fluid generally has a ratio of components different from that in the liquid. The elimination of micro-organisms by boiling follows first-order kinetics—at high temperatures it is achieved in time and at lower temperatures. Boiling does not ensure the elimination of all micro-organisms, the bacterial spores Clostridium can survive at 100 °C but are not water-borne or intestine affecting, thus for human health, complete sterilization of water is not required. Though the boiling point decreases with increasing altitude, it is not enough to affect the disinfecting process, boiling is the method of cooking food in boiling water, or other water-based liquids such as stock or milk
Boiling
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Nucleate boiling of water over a kitchen stove burner
Boiling
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Boiling milk
45.
Decoction
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Decoction is a method of extraction by boiling herbal or plant material to dissolve the chemicals of the material, which may include stems, roots, bark and rhizomes. Decoction involves first mashing the plant material to allow for maximum dissolution, Decoction can be used to make herbal teas, leaf teas, coffees, tinctures and similar solutions. A decoction is also the name for the resulting liquid, although this method of extraction differs from infusion and percolation, the resultant liquids can sometimes be similar in their effects, or general appearance and taste. The term dates back to 1350–1400 from present participle stem of Latin decoquere, in herbalism, decoctions are usually made to extract fluids from hard plant materials such as roots and bark. To achieve this, the plant material is usually boiled for 1–2 hours in 1-5 liters of water, concoction Percolation Infusion Maceration Tincture Herbalism How To Make a Herbal Decoction from unexplained. net
Decoction
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Turkish coffee beginning to boil. Decoction used to be the primary method of making coffee, though today most coffee is made by
percolation.
46.
Parboiling
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Parboiling is the partial boiling of food as the first step in cooking. The word is a portmanteau of partial and boil used by Americans to describe Blanching, the word is often used when referring to parboiled rice. Parboiling can also be used for removing poisonous or foul-tasting substances from foodstuffs, the food items are added to boiling water and cooked until they start to soften, then removed before they are fully cooked. Parboiling is usually used to cook an item which will then be cooked another way such as braising, grilling. Parboiling differs from blanching in that one does not cool the items using cold water or ice after removing them from the boiling water, sometimes raw rice or paddy is dehusked by using steam. This steam also partially boils the rice while dehusking and this process generally changes the colour of rice from white to a bit reddish. This type of rice is eaten in the districts of Udupi and Dakshina Kannada of Karnataka state, in the state of Kerala, and in most parts of Tamil Nadu, Bihar, West Africa and the Afro-Caribbean diaspora are also accustomed to parboiling rice. Blanching Parbaking Parcooking The American Heritage Dictionary of the English Language Kitchen Dictionary at Recipe*zaar
Parboiling
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Parboiling peaches to remove their skin
47.
Coddling
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In cooking, to coddle food is to heat it in water kept just below the boiling point. In the past, recipes called for coddling fruit, but in recent times the term is only applied to coddled eggs. The process is either done in a pan or pot. The word coddle evolved from the name of a drink, caudle
Coddling
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Coddled egg
48.
Creaming (food)
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L Creaming is used to refer to several different culinary processes. Creaming, in sense, is the technique of softening solid fat, like shortening or butter, into a smooth mass. The technique is most often used in making buttercream, cake batter or cookie dough, the dry ingredients are mixed or beaten with the softened fat until it becomes light and fluffy and increased in volume, due to the incorporation of tiny air bubbles. These air bubbles, locked into the fat, remain in the final batter and expand as the item is baked. It then gives it a nice finish to the cake, creamed food, in cooking, denotes food that is prepared by slow simmering or poaching in milk or cream. Some typical creamed dishes include creamed corn and creamed chipped beef on toast, some commercial preparations of creamed food substitute water and a starch for all or some of the milk or cream. This produces a creamy texture with no actual cream or milk used, Creaming in milk production is the process by which cream rises to the top of un-homogenized milk. In this sense, the word is similar to the term creaming as it is used in chemistry
Creaming (food)
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Butter being creamed by electric beaters
Creaming (food)
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A bowl of
creamed corn
49.
Infusion
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An infusion is also the name for the resultant liquid. The process of infusion is distinct from decoction, which involves boiling the plant material, or percolation, the first recorded use of essential oils was in the 10th or 11th century by the Persian polymath Avicenna, possibly in The Canon of Medicine. Tea is far older than this, dating back to the 10th century BC as the earliest recorded reference, an infusion is a very simple chemical process used with botanicals that are volatile and dissolve readily, or release their active ingredients easily, in water, oil or alcohol. The botanicals are typically dried herbs, flowers or berries, the liquid is typically boiled and then poured over the herb, which is then allowed to steep in the liquid for a period of time. The liquid may then be strained or the herbs otherwise removed from the liquid, unless the infusion is to be consumed immediately, it may then be bottled and refrigerated for future use. The amount of time the herbs are left in the liquid depends on the purpose for which the infusion is being prepared, usually steeping for not more than 15 to 30 minutes, or until the mix cools, will create a beverage with optimal flavor. Steeping for a longer time typically results in a somewhat bitter-tasting infusion, four hours, however, is a more appropriate length of time for achieving herbal potency if health benefits are the priority. Quantities of the herb and liquid used will vary according to the herb or how strong the infusion is required to be, a common proportion used is 28 g of herb to 0.5 L of liquid. There have been several accessories and techniques for removing the steeped or left over products that were used to infuse liquids such as water, oil, the use of a metal steeper, which looks like a metal clamp. Tea infusers work as strainers and assist in removal of used herbs, leaves, french presses are commonly used to infuse water with various teas and coffee. Lastly, and most commonly used, the tea bag, tea bags today are made with filter paper and filled with various tea flavors. A common example of an infusion is tea, most varieties of tea call for steeping the leaves in hot water, although some variants call for decoction instead. Many herbal teas are prepared by infusion, as well, lemon, chamomile, senna, apple, ginger, rooibos, herbal infusions in water and oil are both commonly used as herbal remedies. Coffee can also be made through infusion, but is often made through percolation. Plants with desirable flavors may be steeped in an oil or vinegar for an extended period, the infused oil or vinegar is often sold still containing the plant. Chiles, lemon, garlic, and many plants may be used. There can be ambiguity in the labeling of oils, for example, what is described as sesame oil may be oil extracted from sesame seeds
Infusion
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Yerba mate,
coffee and
tea (left to right) are used to create
caffeinated infusions
Infusion
Infusion
50.
Poaching (cooking)
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Poaching is a type of moist-heat cooking technique that involves cooking by submerging food in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other moist heat cooking methods, such as simmering and boiling and this temperature range makes it particularly suitable for delicate food, such as eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered as a method of cooking because it does not use fat to cook or flavor the food. This moist-heat cooking method uses a sautoir or other cooking vessel, heat is transferred by conduction from the pan, to the liquid. Shallow poaching is best suited for boneless, naturally tender, single serving size, sliced or diced pieces of meat and this preparation involves smearing the inside of the pan with whole butter and adding aromatics into the pan. The items to be cooked are then placed on top of the aromatics presentation side up, cold poaching liquid is then poured in until the product is partially submerged then heated. The liquid should never be allowed to boil but kept as close to boiling as possible, a more contemporary technique of shallow poaching involves BPA free plastic bags and is very convenient for the home cook. This technique is similar to shallow poaching but the product is fully submerged, the pot used for deep poaching should hold the food, liquid, and aromatics comfortably, with enough room to allow the liquid to expand as it heats. There should also be enough space so that the surface can be skimmed if necessary throughout cooking, a tight-fitting lid may be helpful for bringing the liquid up to temperature. The poaching liquid traditionally uses a court bouillon which consists of an acid and aromatics, although any flavorful liquid can be used in poaching. The liquid should ideally be around 160–185 °F, but when poaching chicken, it is vital that the chicken reach a temperature of at least 165 °F in the core. A significant amount of flavor is transferred from the food to the cooking liquid, for maximum flavor, the cooking liquid is usually reduced and used as the base for a sauce. Poached eggs are cooked in water and vinegar, fish in white wine, poultry in stock. The liquid used for shallow poaching is typically called a cuisson, Poaching allows the proteins to denature without pulling out too much moisture out of the food. For this reason, it is important to keep the low and to keep the poaching time to a bare minimum. Typically an egg is poached just to the point where the white is no longer runny, some people say creating a whirlpool helps with poaching eggs because it really helps the egg stay together, wrapping the white around the yolk. Water is a relatively efficient conductor of heat, but it also has a fairly low limit to its maximum potential temperature, as such, it is a technique that applies itself to a broad spectrum of methods and results. It is used to food at a low temperature for extended periods
Poaching (cooking)
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Chicken thighs shallow-poaching in a pan.
Poaching (cooking)
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Poultry and game
Poaching (cooking)
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