Cabernet Franc adalah salah satu varietas anggur merah (Red Wine) besar di seluruh dunia. Hal ini terutama tumbuh untuk dicampur dengan Cabernet Sauvignon dan Merlot dalam gaya Bordeaux, tetapi juga bisa vinified sendiri, seperti dalam Chinon Loire itu. Selain digunakan dalam campuran dan diproduksi sebagai varietas di Kanada dan Amerika Serikat itu dibuat menjadi anggur es di sana.
Cabernet Franc lebih ringan dari Cabernet Sauvignon, membuat anggur merah cerah pucat dan kemahiran kontribusi dan parfum pedas untuk menyatu dengan anggur yang lebih kuat. Tergantung pada daerah tumbuh dan gaya anggur, aroma tambahan dapat termasuk tembakau, raspberry, dan cassis, kadang-kadang bahkan violet.
Catatan Cabernet Franc di Bordeaux kembali ke akhir abad ke-18, melainkan ditanam di Loire jauh sebelum itu. analisis DNA menunjukkan Cabernet Franc adalah salah satu dari dua orang tua Cabernet Sauvignon, sebuah salib antara dan Sauvignon Blanc.
Cabernet Franc diyakini telah didirikan di wilayah Libournais Perancis barat daya pada sekitar abad ke-17 ketika Kardinal Richelieu diangkut stek anggur ke Lembah Loire. Mereka ditanam di Biara Bourgueil di bawah asuhan seorang kepala biara bernama Breton, yang namanya menjadi terkait dengan anggur. Pada abad ke-18, penanaman Cabernet Franc (dikenal sebagai Bouchet) yang ditemukan di seluruh Fronsac, Pomerol dan St-Emilion, membuat kualitas anggur.
Sebagai Cabernet Sauvignon menjadi lebih populer di abad ke-18 & 19, kemiripan dekat dua anggur diamati dan teori-teori muncul sebagai sampai sebatas hubungan. Pada tahun 1997 muncul bukti DNA menunjukkan bahwa Franc Cabernet Sauvignon blanc disilangkan dengan memproduksi Cabernet Sauvignon. (Wikipedia)
Lihat juga: Dim Sum, Sate
Minggu, 31 Oktober 2010
GunkanSushi = Battle ship Sushi
Have you ever eat Sushi? Sushi is a japanese food that well known for it's freshness. Sushi usually made from fresh fish. There are many kind of Sushi, there are :
* Sashimi
Raw seafood served chilled and sliced, and elegantly arranged. It's usually prepared with fish fresh from the water, refrigerated but never frozen. How to slice the fish for sashimi is one of the most rigorous skills to learn during the itamae's training. Fish cut too thick or too thin make a different impression on the taste buds, and different fish require applying different techniques. Depending on what was served, you will be handed soy sauce, ponzu, or red pepper to dress it.
* Nigirisushi
Nigirisushi means something like "hand pressed". This type of sushi is the most common type at the sushi bar: A small oval made with rice, with an expertly cut slice of fish on top, and with a dab of wasabi on it. Most types of nigirisushi are meant to be dipped in soy sauce, and must be eaten in one bite, slowly. Close your eyes and feel the different textures in your mouth while you eat every piece.
* Gunkan
Battleship sushi. This looks like a nigiri piece wrapped once in seaweed. It's called "battleship sushi" because it resembles the cylindrical sail of a submarine or battleship. Most caviar sushi (e.g. uni, tobiko, ikura, masago) are wrapped in the gunkan style.
* Makisushi
Maki means "rolled". This kind of sushi consists of fish (or crab) and vegetables rolled in a sheet of nori (roasted seaweed) and rice. Makisushi is usually served sliced into bite-size portions. In some restaurants it will be listed as norimaki (seaweed roll) in the menu. Makisushi is an excellent choice for those venturing into the sushi bar for the first time, particularly if they are squimish about eating raw fish. The taste and crackling texture of the the seaweed, the visual delight from its appearance, and the combination of salty seaweed, sweet rice, and delicate fish and vegetables soon win even the most reluctant experimenters.
* Temaki
Te = hand. Temaki describes the hand rolls, something like a Japanese nori taco, that you bite into. Many of the ingredients you'll find in makisushi also exist in temaki.
* Kansai-style sushi is not covered here because it's not very common in western countries. Osaka-style sushi, made with more vinegar (or some times pickled fish), and set in a box. See the photo for details. Its history and tradition require a whole chapter contrasting it with Edo-sushi, the one you're most likely familiar with. (eugeneciurana)
See also :
Hanamasa,
Burger King
* Sashimi
Raw seafood served chilled and sliced, and elegantly arranged. It's usually prepared with fish fresh from the water, refrigerated but never frozen. How to slice the fish for sashimi is one of the most rigorous skills to learn during the itamae's training. Fish cut too thick or too thin make a different impression on the taste buds, and different fish require applying different techniques. Depending on what was served, you will be handed soy sauce, ponzu, or red pepper to dress it.
* Nigirisushi
Nigirisushi means something like "hand pressed". This type of sushi is the most common type at the sushi bar: A small oval made with rice, with an expertly cut slice of fish on top, and with a dab of wasabi on it. Most types of nigirisushi are meant to be dipped in soy sauce, and must be eaten in one bite, slowly. Close your eyes and feel the different textures in your mouth while you eat every piece.
* Gunkan
Battleship sushi. This looks like a nigiri piece wrapped once in seaweed. It's called "battleship sushi" because it resembles the cylindrical sail of a submarine or battleship. Most caviar sushi (e.g. uni, tobiko, ikura, masago) are wrapped in the gunkan style.
* Makisushi
Maki means "rolled". This kind of sushi consists of fish (or crab) and vegetables rolled in a sheet of nori (roasted seaweed) and rice. Makisushi is usually served sliced into bite-size portions. In some restaurants it will be listed as norimaki (seaweed roll) in the menu. Makisushi is an excellent choice for those venturing into the sushi bar for the first time, particularly if they are squimish about eating raw fish. The taste and crackling texture of the the seaweed, the visual delight from its appearance, and the combination of salty seaweed, sweet rice, and delicate fish and vegetables soon win even the most reluctant experimenters.
* Temaki
Te = hand. Temaki describes the hand rolls, something like a Japanese nori taco, that you bite into. Many of the ingredients you'll find in makisushi also exist in temaki.
* Kansai-style sushi is not covered here because it's not very common in western countries. Osaka-style sushi, made with more vinegar (or some times pickled fish), and set in a box. See the photo for details. Its history and tradition require a whole chapter contrasting it with Edo-sushi, the one you're most likely familiar with. (eugeneciurana)
See also :
Hanamasa,
Burger King
Carbenet Sauvignon & Pinot Noir
Carbenet Sauvignon
Jika Wine putih / hijau nya yang populer dengan Carbenet Chardonnay Sauvignon dapat dikatakan bintang jenis wine merah. Alasannya adalah karena sebagian jenis wine mudah tumbuh di daerah beriklim sedang hangat dan pemeliharanya 'rewel' tidak. Banyak hasil di Perancis (Bordeaux), Italia, Amerika Serikat (California), Chile, Australia dan Afrika Selatan. blackberry karakter buah yang kuat dan juga memiliki tingkat yang lebih tinggi tanin (rasa Sepat) tinggi dibandingkan dengan jenis lain anggur. Tidak jarang para penggemar menjuliki Carbenet Sauvignon anggur sebagai anggur yang keras kepala dan tangguh.
Pinot Noir
Di antara berbagai jenis anggur, Pinot Noir dapat dikatakan sebagai budidaya anggur yang paling sulit. Menariknya meskipun jenis yang sama Pinot Noir tetapi rasa dan karakter dari anggur yang dihasilkan bisa berbeda. Yohan Handoyo dalam bukunya menyebut anggur ini memiliki kepribadian ganda. Karakter Pinot Noir kadang-kadang saja menerbitkan stroberi saja, tetapi ketika diproses, lebih khusus blackcerry karakter, coklat (gelap), jamur (jamur) sampai cerutu juga akan kita dapatkan. Tapi justru karakter Pinot Noir yang tidak mudah ditebak membuat jenis anggur yang dijual di pasar. Karena pecinta wine akan bisa mendapatkan kejutan yang tak terbayangkan coba meskipun Pinot Noir. Ini anggur yang baik jesnis berasal dari Prancis (Burgundy dan Champagne), California (Oregon), Australia, Selandia Baru dan Chile. Bicara dalam hal warna, warna Pinot Noir memiliki lebih muda dari Carbenet Sauvignon, bahkan begitu puas tanin nya yang bisa dikatakan lebih lembut.
Shiraz
Banyak diproduksi di Australia, Afrika Selatan, Prancis (yang terkenal dari Lembah Rhone), USA (California) juga Chili. Di Perancis, Syrah Shiraz disebut dengan nama, jadi Shiraz dan Syrah adalah sama. Memiliki berbagai rasa dan satu adalah karakter cirri kkasnya lada hitam dan lada putih dia. Ada juga karakter coklat (gelap), violet, kopi, tembakau, cerutu, vanili sampai karakter daging binatang liar (game).
Merlot
Adalah jenis anggur yang menghasilkan anggur rasa lembut. Menurut para ahli, anggur, Merlot adalah sepasang anggur diproduksi oleh Carbenet Sauvignon (kuat). Pertumbuhan ini tidak jauh dari memproduksi Carbenet Sauvignon, yaitu di daerah Perancis, Italia, Chile, Argentina, Australia, Afrika Selatan dan Amerika Serikat (California). Ini mengandung tanin yang lembut dan karakter buah seperti kismis hitam, blackberry, stroberi, plum hingga karakter tembakau, kopi dan cokelat lembut.
Sumber: seleramagazine
Jika Wine putih / hijau nya yang populer dengan Carbenet Chardonnay Sauvignon dapat dikatakan bintang jenis wine merah. Alasannya adalah karena sebagian jenis wine mudah tumbuh di daerah beriklim sedang hangat dan pemeliharanya 'rewel' tidak. Banyak hasil di Perancis (Bordeaux), Italia, Amerika Serikat (California), Chile, Australia dan Afrika Selatan. blackberry karakter buah yang kuat dan juga memiliki tingkat yang lebih tinggi tanin (rasa Sepat) tinggi dibandingkan dengan jenis lain anggur. Tidak jarang para penggemar menjuliki Carbenet Sauvignon anggur sebagai anggur yang keras kepala dan tangguh.
Pinot Noir
Di antara berbagai jenis anggur, Pinot Noir dapat dikatakan sebagai budidaya anggur yang paling sulit. Menariknya meskipun jenis yang sama Pinot Noir tetapi rasa dan karakter dari anggur yang dihasilkan bisa berbeda. Yohan Handoyo dalam bukunya menyebut anggur ini memiliki kepribadian ganda. Karakter Pinot Noir kadang-kadang saja menerbitkan stroberi saja, tetapi ketika diproses, lebih khusus blackcerry karakter, coklat (gelap), jamur (jamur) sampai cerutu juga akan kita dapatkan. Tapi justru karakter Pinot Noir yang tidak mudah ditebak membuat jenis anggur yang dijual di pasar. Karena pecinta wine akan bisa mendapatkan kejutan yang tak terbayangkan coba meskipun Pinot Noir. Ini anggur yang baik jesnis berasal dari Prancis (Burgundy dan Champagne), California (Oregon), Australia, Selandia Baru dan Chile. Bicara dalam hal warna, warna Pinot Noir memiliki lebih muda dari Carbenet Sauvignon, bahkan begitu puas tanin nya yang bisa dikatakan lebih lembut.
Shiraz
Banyak diproduksi di Australia, Afrika Selatan, Prancis (yang terkenal dari Lembah Rhone), USA (California) juga Chili. Di Perancis, Syrah Shiraz disebut dengan nama, jadi Shiraz dan Syrah adalah sama. Memiliki berbagai rasa dan satu adalah karakter cirri kkasnya lada hitam dan lada putih dia. Ada juga karakter coklat (gelap), violet, kopi, tembakau, cerutu, vanili sampai karakter daging binatang liar (game).
Merlot
Adalah jenis anggur yang menghasilkan anggur rasa lembut. Menurut para ahli, anggur, Merlot adalah sepasang anggur diproduksi oleh Carbenet Sauvignon (kuat). Pertumbuhan ini tidak jauh dari memproduksi Carbenet Sauvignon, yaitu di daerah Perancis, Italia, Chile, Argentina, Australia, Afrika Selatan dan Amerika Serikat (California). Ini mengandung tanin yang lembut dan karakter buah seperti kismis hitam, blackberry, stroberi, plum hingga karakter tembakau, kopi dan cokelat lembut.
Sumber: seleramagazine
Steak di berbagai negara
Steak adalah potongan daging (biasanya sapi). Kebanyakan steak dipotong tegak lurus dengan serat otot, meningkatkan kelembutan dirasakan daging. Di Amerika Utara, steak biasanya disajikan dipanggang, ditumis, atau kukus. Pemotongan tender lebih dari pinggang dan rusuk yang dimasak dengan cepat, menggunakan panas kering, dan melayani seluruh. pemotongan tender Kurang dari chuck atau bulat yang dimasak dengan panas lembab atau mekanis tenderized
Di Amerika Serikat dan Kanada, sebuah restoran yang mengkhususkan dalam steak daging sapi bisa diketahui sebagai Steakhouse.
Di Amerika Serikat makan malam steak umumnya terdiri dari steak, dengan lauk berpati, kentang panggang biasanya, tapi kadang-kadang lain hidangan kentang, nasi, pasta, atau kacang. Sebuah kecil porsi sayuran yang dimasak sering menyertai daging dan samping, dengan jagung rebus, kacang hijau, krim bayam, asparagus, tomat, jamur, kacang polong, dan onion ring yang populer. Sebuah iringan terkenal untuk steak adalah udang atau ekor lobster dimasak, kombinasi sering disebut "surfing dan rumput" atau "karang dan daging sapi" dan "dermaga dan mengarahkan". Pembulatan keluar makan malam steak Amerika semacam roti, biasanya roll makan malam.
Pisau steak khusus disediakan bersama dengan steak. Steak pisau lebih tajam dari pisau tabel paling dan biasanya bergerigi, meskipun pisau lurus juga bekerja, mereka juga sering memiliki pegangan kayu. bumbu olahan yang dikenal sebagai saus steak umumnya di meja di steakhouses. Tenderized bulat atau sirloin steak, dilapisi tepung roti, dan pan-goreng atau goreng, disebut ayam goreng atau steak negara goreng, masing-masing. Luka iris tipis tender ribeye atau lainnya, dimasak di atas penggorengan panas dan diparut sedikit, dan bertugas di gulungan gaya Italia yang disebut steak Philly, yaitu setelah Philadelphia, kota di mana mereka menjadi terkenal.
Di Perancis, steak biasanya disajikan dengan kentang goreng Perancis juga dikenal sebagai "frites", dan kombinasi ini dikenal sebagai "steak-frites". Sayuran biasanya tidak disajikan dengan steak dengan cara ini, tapi salad hijau dapat mengikuti atau (lebih umum) dilayani pada waktu yang sama. Hal ini juga terjadi di Inggris.
Di Italia, steak tidak banyak dimakan sampai setelah Perang Dunia II karena pedesaan relatif kasar tidak siap mengakomodasi kebutuhan ruang dan sumber daya ternak besar sapi. Beberapa daerah di Piedmont dan Tuscany, bagaimanapun, terkenal untuk quaility daging sapi mereka. Bistecca alla Fiorentina adalah khusus terkenal Florence, tetapi biasanya disajikan dengan hanya salad atau kacang Tuscan. Dari tahun 1960-an dan seterusnya, keuntungan ekonomi lebih memungkinkan Italia membeli diet daging merah.
Di daerah Balkan, steak sering digosok dengan mustard dan merica, dan direndam dalam minyak cuka dan sayur sampai seminggu. Hal ini kemudian digoreng dalam mentega, dan sepotong roti panggang ini kemudian digunakan untuk menyerap tetesan panci. steak ini disajikan pada roti panggang dan atasnya dengan telur goreng opsional dan setangkai peterseli.
Lihat juga : soto
Di Amerika Serikat dan Kanada, sebuah restoran yang mengkhususkan dalam steak daging sapi bisa diketahui sebagai Steakhouse.
Di Amerika Serikat makan malam steak umumnya terdiri dari steak, dengan lauk berpati, kentang panggang biasanya, tapi kadang-kadang lain hidangan kentang, nasi, pasta, atau kacang. Sebuah kecil porsi sayuran yang dimasak sering menyertai daging dan samping, dengan jagung rebus, kacang hijau, krim bayam, asparagus, tomat, jamur, kacang polong, dan onion ring yang populer. Sebuah iringan terkenal untuk steak adalah udang atau ekor lobster dimasak, kombinasi sering disebut "surfing dan rumput" atau "karang dan daging sapi" dan "dermaga dan mengarahkan". Pembulatan keluar makan malam steak Amerika semacam roti, biasanya roll makan malam.
Pisau steak khusus disediakan bersama dengan steak. Steak pisau lebih tajam dari pisau tabel paling dan biasanya bergerigi, meskipun pisau lurus juga bekerja, mereka juga sering memiliki pegangan kayu. bumbu olahan yang dikenal sebagai saus steak umumnya di meja di steakhouses. Tenderized bulat atau sirloin steak, dilapisi tepung roti, dan pan-goreng atau goreng, disebut ayam goreng atau steak negara goreng, masing-masing. Luka iris tipis tender ribeye atau lainnya, dimasak di atas penggorengan panas dan diparut sedikit, dan bertugas di gulungan gaya Italia yang disebut steak Philly, yaitu setelah Philadelphia, kota di mana mereka menjadi terkenal.
Di Perancis, steak biasanya disajikan dengan kentang goreng Perancis juga dikenal sebagai "frites", dan kombinasi ini dikenal sebagai "steak-frites". Sayuran biasanya tidak disajikan dengan steak dengan cara ini, tapi salad hijau dapat mengikuti atau (lebih umum) dilayani pada waktu yang sama. Hal ini juga terjadi di Inggris.
Di Italia, steak tidak banyak dimakan sampai setelah Perang Dunia II karena pedesaan relatif kasar tidak siap mengakomodasi kebutuhan ruang dan sumber daya ternak besar sapi. Beberapa daerah di Piedmont dan Tuscany, bagaimanapun, terkenal untuk quaility daging sapi mereka. Bistecca alla Fiorentina adalah khusus terkenal Florence, tetapi biasanya disajikan dengan hanya salad atau kacang Tuscan. Dari tahun 1960-an dan seterusnya, keuntungan ekonomi lebih memungkinkan Italia membeli diet daging merah.
Di daerah Balkan, steak sering digosok dengan mustard dan merica, dan direndam dalam minyak cuka dan sayur sampai seminggu. Hal ini kemudian digoreng dalam mentega, dan sepotong roti panggang ini kemudian digunakan untuk menyerap tetesan panci. steak ini disajikan pada roti panggang dan atasnya dengan telur goreng opsional dan setangkai peterseli.
Lihat juga : soto
Jumat, 29 Oktober 2010
Fusion Sushi ala Pinggir Jalan
Restoran sushi yang biasanya identik dengan tempat yang mewah, dengan harga yang selangit dipatahkan oleh Sushi Boon yang ada di pinggir Jalan Dago tepatnya di depan Level Factory Outlet. Sushi lovers juga bisa menikmati aneka fusion sushi dengan harga yang merakyat.
Eating sushi with different experience itulah slogan Sushi Boon. Saat makan di Sushi Boon, akan terasa berbeda dengan menyantap sushi di restoran khusus sushi lainnya.
Konsep warung sushi ini minimalis dan terbuka. Di sana pengunjung bisa duduk di bangku plastik sederhana, atau di meja mirip bar yang langsung berhadapan dengan koki Sushi Boon.
Beragam gambar pada menu fusion sushi atau suhsi yang telah dimodifikasi membuat tak sabar ingin segera mencicipi makanan khas Jepang ini. Beberapa menu di Sushi Boon di antaranya rolling stones, spiky the spicy, battousai roll, crabby baby, leviathan, sweetheart, sunshine, dan maguro island. Selain itu, ada juga original sushi seperti nigiri, gunkan, maki, dan donburi.
Menurut salah satu pemilik Sushi Boon, Rifki Amir Balfas (22), dari beberapa menu di atas, jenis sushi yang menjadi andalan adalah Rolling Stones. Sengaja diberi nama Rolling Stones agar lebih dingat dan sesuai dengan pasar Sushi Boon yang targetnya adalah anak muda.
"Pemilihan namanya memang anak muda banget. Biar gampang di ingat juga," katanya sambil tertawa.
Rolling stones adalah sushi yang didalamnya terdiri dari beef teriyaki dan melting mozzarella cheese. Menu ini cocok untuk yang tidak menyukai jenis suhsi seafood.
Soal harga, jangan khawatir, harga sushi di Sushi Boon ringan di kantong. Harganya berkisar dari Rp 10 ribu hingga Rp 30 ribu. Menurut Rifki, harganya memang disesuaikan dengan pasarnya yakni kalangan mahasiswa, remaja, dewasa muda. "Kita pengen konsumen senang," tandasnya.
Porsinya pun berbeda dengan kebanyakan porsi sushi lainnya yang hanya menyuguhkan 4 potong sushi. Di Sushi Boon ini, fusion sushi dibagi menjadi 8 potong. "Dulu sih kenapa 8 potong karena kita kan bisnis ber-delapan, jadi biar pas saja mencoba satu-satu," ucapnya.
Konsep outdoor Sushi Boon membuat suasana fun dan rileks lebih terasa saat menyantap aneka sushi. Jika tak ingin makan di tempat, Sushi Boon juga bisa dibungkus untuk dibawa pulang. "Orang-orang kan biasanya agak segan masuk ke restoran sushi yang mewah. Kita ingin bikin santai saja dengan konsep seperti ini," tutupnya. (avi/tya-detikbandung)
Lihat juga : wine
sour sally
Eating sushi with different experience itulah slogan Sushi Boon. Saat makan di Sushi Boon, akan terasa berbeda dengan menyantap sushi di restoran khusus sushi lainnya.
Konsep warung sushi ini minimalis dan terbuka. Di sana pengunjung bisa duduk di bangku plastik sederhana, atau di meja mirip bar yang langsung berhadapan dengan koki Sushi Boon.
Beragam gambar pada menu fusion sushi atau suhsi yang telah dimodifikasi membuat tak sabar ingin segera mencicipi makanan khas Jepang ini. Beberapa menu di Sushi Boon di antaranya rolling stones, spiky the spicy, battousai roll, crabby baby, leviathan, sweetheart, sunshine, dan maguro island. Selain itu, ada juga original sushi seperti nigiri, gunkan, maki, dan donburi.
Menurut salah satu pemilik Sushi Boon, Rifki Amir Balfas (22), dari beberapa menu di atas, jenis sushi yang menjadi andalan adalah Rolling Stones. Sengaja diberi nama Rolling Stones agar lebih dingat dan sesuai dengan pasar Sushi Boon yang targetnya adalah anak muda.
"Pemilihan namanya memang anak muda banget. Biar gampang di ingat juga," katanya sambil tertawa.
Rolling stones adalah sushi yang didalamnya terdiri dari beef teriyaki dan melting mozzarella cheese. Menu ini cocok untuk yang tidak menyukai jenis suhsi seafood.
Soal harga, jangan khawatir, harga sushi di Sushi Boon ringan di kantong. Harganya berkisar dari Rp 10 ribu hingga Rp 30 ribu. Menurut Rifki, harganya memang disesuaikan dengan pasarnya yakni kalangan mahasiswa, remaja, dewasa muda. "Kita pengen konsumen senang," tandasnya.
Porsinya pun berbeda dengan kebanyakan porsi sushi lainnya yang hanya menyuguhkan 4 potong sushi. Di Sushi Boon ini, fusion sushi dibagi menjadi 8 potong. "Dulu sih kenapa 8 potong karena kita kan bisnis ber-delapan, jadi biar pas saja mencoba satu-satu," ucapnya.
Konsep outdoor Sushi Boon membuat suasana fun dan rileks lebih terasa saat menyantap aneka sushi. Jika tak ingin makan di tempat, Sushi Boon juga bisa dibungkus untuk dibawa pulang. "Orang-orang kan biasanya agak segan masuk ke restoran sushi yang mewah. Kita ingin bikin santai saja dengan konsep seperti ini," tutupnya. (avi/tya-detikbandung)
Lihat juga : wine
sour sally
Kamis, 28 Oktober 2010
Sate Padang, Sate Madura and Sate Ponorogo
Sate Madura
Originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from mutton or chicken, the recipe's main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or "javanese sugar" in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), candlenut/kemiri, and salt. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments
Sate Padang
A dish from Padang and the surrounding area in West Sumatra, which is made from cow or goat offal boiled in spicy broth then grilled. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ in taste and the composition of their yellow sauces.
Sate Ponorogo
A variant of satay originating in Ponorogo, a town in East Java. It is made from sliced marinated chicken meat, and served with a sauce made of peanuts and chilli sauce and Garnished with shredded shallots, sambal (chili paste) and lime juice. This variant is unique for the fact that each skewer contains one large piece of chicken, rather than several small slices. The meat is marinated in spices and sweet soy sauce, in a process called "bacem" and is served with rice or lontong (rice cake).. The grill is made from terracotta earthenware with a hole in one side to allow ventilation for the coals. After three months of use, the earthenware grill disintegrates, and must be replaced. (wikipedia)
See also : soto
sour sally
Originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from mutton or chicken, the recipe's main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or "javanese sugar" in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), candlenut/kemiri, and salt. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments
Sate Padang
A dish from Padang and the surrounding area in West Sumatra, which is made from cow or goat offal boiled in spicy broth then grilled. Its main characteristic is a yellow sauce made from rice flour mixed with spicy offal broth, turmeric, ginger, garlic, coriander, galangal root, cumin, curry powder and salt. It is further separated into two sub-variants, the Pariaman and the Padang Panjang, which differ in taste and the composition of their yellow sauces.
Sate Ponorogo
A variant of satay originating in Ponorogo, a town in East Java. It is made from sliced marinated chicken meat, and served with a sauce made of peanuts and chilli sauce and Garnished with shredded shallots, sambal (chili paste) and lime juice. This variant is unique for the fact that each skewer contains one large piece of chicken, rather than several small slices. The meat is marinated in spices and sweet soy sauce, in a process called "bacem" and is served with rice or lontong (rice cake).. The grill is made from terracotta earthenware with a hole in one side to allow ventilation for the coals. After three months of use, the earthenware grill disintegrates, and must be replaced. (wikipedia)
See also : soto
sour sally
What is Milkfat?
Milkfat, or fat in general, including that from non0dairy sources, is important to ice cream for the following reasons:
* increases the richness of flavour in ice cream
* produces a characteristic smooth texture by lubricating the palate
* helps to give body to the ice cream, due to its role in fat destabilization
* aids in good melting properties, also due to its role in fat destabilization
* aids in lubricating the freezer barrel during manufacturing (Non-fat mixes are extremely hard on the freezing equipment)
The limitations of excessive use of butterfat in a mix include:
* cost
* hindered whipping ability
* decreased consumption due to excessive richness
* high caloric value
The best source of butterfat in ice cream for high quality flavour and convenience is fresh sweet cream from fresh sweet milk. Other sources include butter or anhydrous milkfat.
During freezing of ice cream, the fat emulsion which exists in the mix will partially destabilize or churn as a result of the air incorporation, ice crystallization and high shear forces of the blades. This partial churning is necessary to set up the structure and texture in ice cream, which is very similar to the structure in whipped cream. Emulsifiers help to promote this destabilization process, which will be discussed below.
The triglycerides in milkfat have a wide melting range, +40° C to -40° C, and thus there is always a combination of liquid and crystalline fat. Alteration of this solid: liquid ratio can affect the amount of fat destabilization that occurs. Duplicating this structure with other sources of fat is difficult.
Vegetable (non-dairy) fats are used extensively as fat sources in ice cream in the United Kingdom, parts of Europe, the Far East, and Latin America but only to a very limited extent in North America. Five factors of great interest in selection of fat source are the crystal structure of the fat, the rate at which the fat crystallizes during dynamic temperature conditions, the temperature-dependent melting profile of the fat, especially at chilled and freezer temperatures, the content of high melting triglycerides (which can produce a waxy, greasy mouthfeel) and the flavor and purity of the oil. It is important that the fat droplet contain an intermediate ratio of liquid:solid fat at the time of freezing. It is difficult to quantify this ratio as it is dependent on a number of composition and manufacturing factors, however, 1/2 to 2/3 crystalline fat at 4-5oC is a good, working rule. Crystallization of fat occurs in three steps: undercooling to induce nucleation, heterogeneous or homogeneous nucleation (or both), and crystal propagation. In bulk fat, nucleation is predominantly heterogeneous, with crystals themselves acting as nucleating agents for further crystallization, and undercooling is usually minimal. However, in an emulsion, each droplet must crystallize independently of the next. For heterogeneous nucleation to predominate, there must be a nucleating agent available in every droplet, which is often not the case. Thus in emulsions, homogeneous nucleation and extensive undercooling may be common. Blends of oils are often used in ice cream manufacture, selected to take into account physical characteristics, flavor, availability, stability during storage and cost.
We have recently completed a study on the use of non-dairy fats in frozen desserts, which is available here. A blend of 75% of either fractionated palm kernel oil or coconut oil and 25% of an unsaturated oil, like high oleic sunflower oil, was shown to produce optimal levels of fat destabilization, meltdown and flavour, although coconut oil may take longer to crystallize during aging. Blends of 50% milkfat, 37.5% fractionated palm kernel or coconut oil, and 12.5% high oleic sunflower oil were also shown to be very acceptable. (foodscience)
See also : steak
dim sum
* increases the richness of flavour in ice cream
* produces a characteristic smooth texture by lubricating the palate
* helps to give body to the ice cream, due to its role in fat destabilization
* aids in good melting properties, also due to its role in fat destabilization
* aids in lubricating the freezer barrel during manufacturing (Non-fat mixes are extremely hard on the freezing equipment)
The limitations of excessive use of butterfat in a mix include:
* cost
* hindered whipping ability
* decreased consumption due to excessive richness
* high caloric value
The best source of butterfat in ice cream for high quality flavour and convenience is fresh sweet cream from fresh sweet milk. Other sources include butter or anhydrous milkfat.
During freezing of ice cream, the fat emulsion which exists in the mix will partially destabilize or churn as a result of the air incorporation, ice crystallization and high shear forces of the blades. This partial churning is necessary to set up the structure and texture in ice cream, which is very similar to the structure in whipped cream. Emulsifiers help to promote this destabilization process, which will be discussed below.
The triglycerides in milkfat have a wide melting range, +40° C to -40° C, and thus there is always a combination of liquid and crystalline fat. Alteration of this solid: liquid ratio can affect the amount of fat destabilization that occurs. Duplicating this structure with other sources of fat is difficult.
Vegetable (non-dairy) fats are used extensively as fat sources in ice cream in the United Kingdom, parts of Europe, the Far East, and Latin America but only to a very limited extent in North America. Five factors of great interest in selection of fat source are the crystal structure of the fat, the rate at which the fat crystallizes during dynamic temperature conditions, the temperature-dependent melting profile of the fat, especially at chilled and freezer temperatures, the content of high melting triglycerides (which can produce a waxy, greasy mouthfeel) and the flavor and purity of the oil. It is important that the fat droplet contain an intermediate ratio of liquid:solid fat at the time of freezing. It is difficult to quantify this ratio as it is dependent on a number of composition and manufacturing factors, however, 1/2 to 2/3 crystalline fat at 4-5oC is a good, working rule. Crystallization of fat occurs in three steps: undercooling to induce nucleation, heterogeneous or homogeneous nucleation (or both), and crystal propagation. In bulk fat, nucleation is predominantly heterogeneous, with crystals themselves acting as nucleating agents for further crystallization, and undercooling is usually minimal. However, in an emulsion, each droplet must crystallize independently of the next. For heterogeneous nucleation to predominate, there must be a nucleating agent available in every droplet, which is often not the case. Thus in emulsions, homogeneous nucleation and extensive undercooling may be common. Blends of oils are often used in ice cream manufacture, selected to take into account physical characteristics, flavor, availability, stability during storage and cost.
We have recently completed a study on the use of non-dairy fats in frozen desserts, which is available here. A blend of 75% of either fractionated palm kernel oil or coconut oil and 25% of an unsaturated oil, like high oleic sunflower oil, was shown to produce optimal levels of fat destabilization, meltdown and flavour, although coconut oil may take longer to crystallize during aging. Blends of 50% milkfat, 37.5% fractionated palm kernel or coconut oil, and 12.5% high oleic sunflower oil were also shown to be very acceptable. (foodscience)
See also : steak
dim sum
History of Ice Cream from IAICM
Most of the following material has been extracted from "The History of Ice Cream", written by the International Association of Ice Cream Manufacturers (IAICM), Washington DC, 1978. As you will note below, however, much of the early history of ice cream remains unproven folklore.
Once upon a time, hundreds of years ago, Charles I of England hosted a sumptous state banquet for many of his friends and family. The meal, consisting of many delicacies of the day, had been simply superb but the "coup de grace" was yet to come. After much preparation, the King's french chef had concocted an apparently new dish. It was cold and resembled fresh- fallen snow but was much creamier and sweeter than any other after- dinner dessert. The guests were delighted, as was Charles, who summoned the cook and asked him not to divulge the recipe for his frozen cream. The King wanted the delicacy to be served only at the Royal table and offered the cook 500 pounds a year to keep it that way. Sometime later, however, poor Charles fell into disfavour with his people and was beheaded in 1649. But by that time, the secret of the frozen cream remained a secret no more. The cook, named DeMirco, had not kept his promise.
This story is just one of many of the fascinating tales which surround the evolution of our country's most popular dessert, ice cream. It is likely that ice cream was not invented, but rather came to be over years of similar efforts. Indeed, the Roman Emperor Nero Claudius Caesar is said to have sent slaves to the mountains to bring snow and ice to cool and freeze the fruit drinks he was so fond of. Centuries later, the Italian Marco Polo returned from his famous journey to the Far East with a recipe for making water ices resembling modern day sherbets.
In 1774, a caterer named Phillip Lenzi announced in a New York newspaper that he had just arrived from London and would be offering for sale various confections, including ice cream.* Dolley Madison, wife of U.S. President James Madison, served ice cream at her husband's Inaugural Ball in 1813.**
The first improvement in the manufacture of ice cream (from the handmade way in a large bowl) was given to us by a New Jersey woman, Nancy johnson, who in 1846 invented the hand-cranked freezer. This device is still familiar to many. By turning the freezer handle, they agitated a container of ice cream mix in a bed of salt and ice until the mix was frozen. Because Nancy Johnson lacked the foresight to have her invention patented, her name does not appear on the patent records. A similar type of freezer was, however, patented on May 30, 1848, by a Mr. Young who at least had the courtesy to call it the "Johnson Patent Ice Cream Freezer".
Commercial production was begun in North America in Baltimore, Maryland, 1851, by Mr. Jacob Fussell, now known as the father of the American ice cream industry. (foodscience)
See also : steak
hanamasa
Once upon a time, hundreds of years ago, Charles I of England hosted a sumptous state banquet for many of his friends and family. The meal, consisting of many delicacies of the day, had been simply superb but the "coup de grace" was yet to come. After much preparation, the King's french chef had concocted an apparently new dish. It was cold and resembled fresh- fallen snow but was much creamier and sweeter than any other after- dinner dessert. The guests were delighted, as was Charles, who summoned the cook and asked him not to divulge the recipe for his frozen cream. The King wanted the delicacy to be served only at the Royal table and offered the cook 500 pounds a year to keep it that way. Sometime later, however, poor Charles fell into disfavour with his people and was beheaded in 1649. But by that time, the secret of the frozen cream remained a secret no more. The cook, named DeMirco, had not kept his promise.
This story is just one of many of the fascinating tales which surround the evolution of our country's most popular dessert, ice cream. It is likely that ice cream was not invented, but rather came to be over years of similar efforts. Indeed, the Roman Emperor Nero Claudius Caesar is said to have sent slaves to the mountains to bring snow and ice to cool and freeze the fruit drinks he was so fond of. Centuries later, the Italian Marco Polo returned from his famous journey to the Far East with a recipe for making water ices resembling modern day sherbets.
In 1774, a caterer named Phillip Lenzi announced in a New York newspaper that he had just arrived from London and would be offering for sale various confections, including ice cream.* Dolley Madison, wife of U.S. President James Madison, served ice cream at her husband's Inaugural Ball in 1813.**
The first improvement in the manufacture of ice cream (from the handmade way in a large bowl) was given to us by a New Jersey woman, Nancy johnson, who in 1846 invented the hand-cranked freezer. This device is still familiar to many. By turning the freezer handle, they agitated a container of ice cream mix in a bed of salt and ice until the mix was frozen. Because Nancy Johnson lacked the foresight to have her invention patented, her name does not appear on the patent records. A similar type of freezer was, however, patented on May 30, 1848, by a Mr. Young who at least had the courtesy to call it the "Johnson Patent Ice Cream Freezer".
Commercial production was begun in North America in Baltimore, Maryland, 1851, by Mr. Jacob Fussell, now known as the father of the American ice cream industry. (foodscience)
See also : steak
hanamasa
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