Food & Beverage To Know

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French Pastry Illustrations

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Beurre noisette (French pronunciation: ​[bœʁ nwazɛt], literally hazelnut butter, loosely brown butter) is frequently used in French pastry production. It can also be used as a warm sauce to accompany many foods, such as winter vegetables, pasta, fish, omelettes, and chicken. Unsalted butter is melted over low heat and allowed to separate into butterfat and milk solids. The milk solids naturally sink to the bottom of the pan and, if left over gentle heat, will begin to brown. As the milk solids reach a toasty hazelnut color, the pan is removed from the heat. Beurre noisette may be used in its liquid state, or cooled to a solid form. It has a nutty flavour and is particularly included in the batters for madeleines and financiers.

source: http://en.wikipedia.org/wiki/Beurre_noisette

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Tandoor is a cylindrical clay or metal oven used in cooking and baking. The tandoor is used for cooking in Southern, Central and Western Asia, as well as in the Caucasus. The heat for a tandoor was traditionally generated by a charcoal or wood fire, burning within the tandoor itself, thus exposing the food to live-fire, radiant heat cooking, and hot-air, convection cooking, and smoking by the fat and food juices that drip on to the charcoal.[3] Temperatures in a tandoor can approach 480 °C (900 °F), and it is common for tandoor ovens to remain lit for long periods to maintain the high cooking temperature. The tandoor design is something of a transitional form between a makeshift earth oven and the horizontal-plan masonry oven.

source: http://en.wikipedia.org/wiki/Tandoor

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Relish is a cooked, pickled, or chopped vegetable or fruit food item typically used as a condiment in particular to enhance a staple. It originated in India and has since become popular throughout the world. Examples are jams, chutneys, and the North American “relish,” a pickled cucumber jam eaten with hot dogs or hamburgers.

source: http://en.wikipedia.org/wiki/Relish

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Eggplant (Solanum melongena) is a species of nightshade commonly known in British English as aubergine and also known as melongene, garden egg, or guinea squash. It is known in South Asia, Southeast Asia and South Africa as brinjal. It bears a fruit of the same name (commonly either “eggplant” in American and Australian English or “aubergine” in British English) that is widely used in cooking, most notably as an important ingredient in dishes such as moussaka and ratatouille.

source: http://en.wikipedia.org/wiki/Eggplant

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Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking. In North America the term can refer to a wider variety of sauces. The gravy may be further colored and flavored with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, and mashed potatoes.

source: http://en.wikipedia.org/wiki/Gravy

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Champ (brúitín in Irish) is an Irish dish, made by combining mashed potatoes and chopped spring onions with butter and milk, and optionally, salt and pepper. It is simple and inexpensive to produce. In some areas the dish is also called “poundies”.

source: http://en.wikipedia.org/wiki/Champ_(food)

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Rose veal in the UK (generally called young beef in Europe), is from calves raised on farms in association with the UK Royal Society for the Prevention of Cruelty to Animals’ Freedom Food programme. Its name comes from its pink colour, which is a result of the calves being slaughtered at or after 35 weeks (8 months up to 12 months).

source: http://en.wikipedia.org/wiki/Veal

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Calves (singular calf) are the young of domestic cattle. Calves are reared to become adult cattle, or are slaughtered for their meat, called veal.

source: http://en.wikipedia.org/wiki/Calf

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Pastie is a large to medium sized round battered pie common to Northern Ireland. Generally served with chips to form a “pastie supper” (“supper” in Northern Irish chip shops meaning something with chips), or in a bap as a “pastie bap”, it is a common staple in most fish and chip shops in the country. Recipes vary, but the most common ingredients are minced pork, onion, potato and seasoning formed into a ‘round’ (just like a burger) which is then covered in a batter mix and deep fried. Traditionally, chip shops coloured the pastie’s filling with a cochineal dye, giving it a bright pink colour, supposedly to make the snack more appetising. Many shops have now stopped using this method due to issues with cochineal (carmine).

source: http://en.wikipedia.org/wiki/Pastie

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A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee. Lamb shanks are often braised whole; veal shanks are typically cross-cut. source: http://en.wikipedia.org/wiki/Shank_(meat)

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Venison is the meat of a game animal, especially a deer.

Venison originally described meat of any game animal killed by hunting, and was applied to any animal from the families Cervidae (deer), Leporidae (hares), and Suidae (wild pigs), and certain species of the genus Capra (goats and ibex), but in the northern hemisphere the word’s usage is now almost entirely restricted to the flesh of various species of deer.

Venison may be eaten as steaks, tournedos, roasts, sausages, jerky and minced meat. It has a flavor reminiscent of beef, but is richer and can have a gamey note. Venison tends to have a finer texture and is leaner than comparable cuts of beef. However, like beef, leaner cuts can be tougher as well.

source: http://en.wikipedia.org/wiki/Venison

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Star anise also called , star aniseed, or Chinese star anise is a spice that closely resembles anise in flavor, obtained from the star-shaped pericarp of Illicium verum, a medium-sized native evergreen tree of northeast Vietnam and southwest China. The star shaped fruits are harvested just before ripening.

source: http://en.wikipedia.org/wiki/Illicium_verum