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月桂叶 - 维基百科,自由的百科全书
月桂叶是由月桂的具有独特芳香的树叶。新鲜采择或脱水干燥后的月桂叶都常作为调味应用于地中海烹饪中,例如煲汤、焖、炖、烟熏等。新鲜的月桂叶性质温和,脱水后其香味会变得浓烈。中国烹饪中则常用干燥的月桂叶作为香料,通称香叶。
cuisine  condiment  mediterranean  tree  nantes 
april 2019 by aries1988
为什么刀叉没有像筷子那样在中国古代社会广泛普及?
中国人早在战国时期就发明了筷子。如此简单的两根小细棍,却高妙绝伦地应用了物理学上的杠杆原理。筷子是人类手指的延伸。手指能做的事,筷子也能做,且不怕高温,不怕寒冻,真是高明极了。
cuisine  history  asia  west 
march 2019 by aries1988
The Indian Filmmaker Who Made His Dad’s Village Cooking a YouTube Sensation
Priya Krishna on Arumugam Gopinath, an Indian filmmaker whose YouTube videos featuring his father preparing huge quantities of food with scant equipment have attracted millions of views.
india  food  cuisine  indian 
september 2018 by aries1988
Udon noodles: meet ramen’s quieter sibling | Financial Times
Buckwheat soba had been the predominant cheap noodle for the working class since the Edo period (1603-1868) so the younger generation saw wheat-based ramen (thin round noodles made firm and yellowish by the addition of alkaline salts) and udon (fat, soft white noodles) as exciting “foreign” food, in much the same way that postwar Europeans were attracted to the glamour of the American hamburger. More importantly, ramen cooking — still retaining a certain Chinese cultural “otherness” — was free of the rigid rules of traditional Japanese cuisine. Young cooks felt able to open noodle bars, to play fast and loose with new combinations and flavours and, in doing so, participated in a national wave of culinary creativity.

as in most Asian cuisines, texture is as vital a component of flavour as smell is to westerners. The ideal udon noodle must have koshi. There is no completely satisfactory translation into English, but it means something like “strength” or “firmness”. The noodle must have bounce, resilience, it must bite back.
explained  japanese  cuisine  udon  restaurant  london 
july 2018 by aries1988
异乡人:庄祖宜——跟着外交官丈夫去游牧,她用锅铲“炒熟” 异乡|异乡人|深度|一周精选|端传媒 Initium Media
到了成都没几日,庄祖宜就上手做四川泡菜,搬出从淘宝网上买的宜兴土陶缸子,盛入青绿的豆角、火红的辣椒和嫩黄的生姜,放在窗下一隅。

平日里,先生上班,孩子上学,时间便属于她一个人。她通常在早上步行去玉林菜市场买菜,鲜果、蔬菜、香料、干货、水产…… 挨个摊位走下来,累了便四处觅食。随意“叫份一两的面条”,“碗底是香喷喷的独门调料,上头有葱花绍子,再打碗白水面汤,一小碟免费的泡菜,十口以内吃完,畅快淋漓,切切实实点中我的心。”
cuisine  reportage  chengdu 
april 2018 by aries1988
[转载]Le Creuset和Staub 珐琅铸铁锅为什么好_小鹏
[转载]Le Creuset和Staub 珐琅铸铁锅为什么好_小鹏_小鹏_新浪博客,小鹏,原文地址:Le Creuset和Staub 珐琅铸铁锅为什么好作者:b991271假如我只能拥有一口锅,我会选择珐琅...
cuisine  français  buy 
january 2018 by aries1988
牛排该配什么酱呢? - 知乎
事实上,那里吃牛排(牛肉)最常被点或者搭配的几种酱分别是:
贝亚恩酱 Sauce Béarnaise ++++
法式白酱 Sauce Blanche +++
蛋黄酱 Sauce Mayonnaise +++
(青)胡椒酱 Sauce au poivre (vert) +++
芥末酱 Sauce Moutarde ++
罗克福干酪酱 Sauce Roquefort ++
boeuf  cuisine  explained 
october 2017 by aries1988
The Japanese Origins of Modern Fine Dining

the story really kicks off a few decades later, when some of Point’s disciples — most notably, Paul Bocuse — create nouvelle cuisine. Propelled by the hunger for change in post-1968 France, not to mention its own trio of hype men in the form of André Gayot, Christian Millau, and Henri Gault, this new generation of French chefs exploded the remaining French culinary orthodoxies by introducing light sauces, minimal cooking times, and more artful presentation.

before it appeared suddenly and decisively in France in the 1960s. A great deal of nouvelle cuisine’s innovations, in fact, paralleled classical aspects of Japanese dining, especially the movement’s emphasis on shorter cooking times; minimalist, playful plating; and a focus on extracting the essential aspects of an ingredient, rather than transforming it.

Kaiseki is most easily defined as Japanese haute cuisine, but like many translations, that equivalence leaves out key context. For one, while European haute cuisine descended from royal court banquets, kaiseki’s cultural legacy is tied both to the dining habits of the elite and to the Zen Buddhist tradition of the tea ceremony, which highlighted the rustic and the seasonal as a meditation on impermanence. Niki Nakayama, a classically trained kaiseki chef who is currently exploring the idea of Californian kaiseki at her Los Angeles restaurant N/Naka, describes it simply, as the most formal way of dining in Japan. In her telling, the tea ceremony included food that was simple, vegan, and could be served as a snack; later, the cuisine evolved into a celebratory meal for samurai.

At L’Auberge du Pont de Collonges, Paul Bocuse serves a dish that’s an homage to his mentor — a fillet of white fish that’s swimming in a yellow-beige sauce and served on a white plate that perfectly evokes the classic dishes of the mid-20th century — and that would never be served on a high-end menu today. At the same restaurant, Bocuse also serves a fish dish of his own invention, featuring a fillet of red mullet covered in potato “scales,” with an artful arrangement of sauce in a leaf-shaped counterpoint. The leap, from white food with white sauce on a white plate to more visual evocation, was made in less than a generation.
gastronomy  français  japanese  cuisine  origin 
october 2017 by aries1988
The Legacy Of The Mississippi Delta Chinese : NPR
"We were in-between," Wong explains, "right in between the blacks and the whites. We're not black, we're not white. So that by itself gives you some isolation."

Wong remembers hearing ethnic slurs as he grew up, which he got used to ignoring. But the family felt more pernicious discrimination, too. Wong remembers a time of big excitement when he was young: The family was finally going to get to move out of the cramped grocery store. His father had found a house he wanted to buy, in a white neighborhood.

Then suddenly, that conversation stopped. There would be no deal. Later, his father told him that the white residents had made it quite clear they didn't want Chinese in their neighborhood.

That's been the story of many Delta Chinese: Work hard. Send your kids to college. Watch them move away.
chinese  tradition  immigrant  usa  south  story  family  business  cuisine 
august 2017 by aries1988
最冷的今天,我吃的啥-------排骨炖三样儿_文怡
最冷的今天,我吃的啥-------排骨炖三样儿_文怡_文怡_新浪博客,文怡, 12月手把手DIY课 1月份课程表明天发布 最冷的今天,我吃的啥-------排骨炖三样儿 原料:排骨2斤(10...
porc  cuisine  moi  winter  soup 
june 2017 by aries1988
肉馅蒸蛋的做法_肉馅蒸蛋怎么做_肉馅蒸蛋的家常做法_味嘟嘟【心食谱】
1、拌肉馅:放姜末、精盐、鸡精、酱油、一点点料酒,如果有那种现成的肉馅调料就更方便了,也可以加一些五香粉,总之看个人口味啦,没有什么特别的规定。
moi  cuisine  recette 
june 2017 by aries1988
35 UNBELIEVABLE COOKING HACKS - YouTube
Subscribe to 5-Minute Crafts: https://www.goo.gl/8JVmuC For copyright matters please contact us at: welcome@brightside.me…
video  cuisine  food  howto  tips 
june 2017 by aries1988
How to ripen a rock-hard avocado in 10 minutes
How to ripen a rock-hard avocado in 10 minutes
cuisine  food  tips 
april 2017 by aries1988
居家必会卤牛肉做法
牛腱子
Gîte arrière ou jarret arrière
boeuf  cuisine  recette 
february 2017 by aries1988
How Japanese food is revolutionising the way we eat | How To Spend It
The vogue in the food world for all things Japanese, though, is not restricted simply to Japanese chefs cooking French food. When you can find a sushi bar on every street corner, yuzu juice in supermarkets, wagyu beef in steak restaurants and sake being sniffed and swirled as seriously as wine, even in non-Japanese restaurants, something is clearly afoot.

Miso is loaded with umami, the so-called “fifth taste”. It is a word chefs have bandied around freely for a while and it is now gaining currency among the general public. Originally isolated and described in 1908, it is a sort of savoury, meaty quality in food that can be detected on the palate, along with saltiness, bitterness, sourness and sweetness.

Western cuisine has always contained umami – roast beef, anchovies, Parmesan, tomatoes and mushrooms all contain the glutamates responsible for umami – but it is only recently that European cooks have given it the same status as the four other basic tastes.
uk  story  entrepreneurial  japanese  cuisine  fruit  food  local 
february 2017 by aries1988
梁文道:改變一個國家的廚師(廚師可信過總統二之一)

一開始,Gaston Acurio也是這麼想的,所以剛從巴黎回來的他最早做的是法國菜。不過做了一兩年之後,他就不甘心了,因為他知道秘魯是個文化上非常多元的地方,從意大利到中國,各地移民帶來的烹飪傳統早已融入本土,為甚麼他就不能把自己從小吃到大的那些菜式混進精緻高級的法國菜裏頭呢?更讓他不服的是食材,明明自己的國家就有數不盡的好東西,為甚麼要綁住自己的手腳,放着那麼多秘魯人都認不全的蔬果不用,卻要遷就法國飲食的傳統限制材料的範圍?於是他一點點地把黃辣椒加進自己的創作,甚至將「秘魯魚生」放進菜單,代替原有的魚肉Mousse。

他和一般的明星廚師不同,他是個有使命感的人。於是他發起運動,與全國各地的農夫漁民合辦大展,向國民展示秘魯食材的風貌。他和大學合作,研究更好更環保的種植方式,探索工業化捕魚對海洋生態的影響。更重要的是他辦學校,引入自己當年在藍帶學到的訓練系統,教導學生更精細更科學的廚藝知識。他教出來的學生,他帶出來的廚師,不只遍佈全國,還受到世界各地的歡迎;到處都有人想開秘魯餐館,想請秘魯來的廚師,他們最後一定都會找到Gaston Acurio,以及他所主持的「少林寺」。
chef  profession  cuisine  peru  today 
february 2017 by aries1988
Lunch with M.

Conceived in France at the beginning of the last century, the Michelin guide today has editions in twenty-three countries and is one of the best-selling restaurant guides in the world. It operates on the principle that only reviews by anonymous, professionally trained experts can be trusted for accurate assessments of a restaurant’s food and service.

Only twenty-six three-star restaurants exist in France, and only eighty-one in the world.

Since coming to America, Michelin has learned that its brand of Gallic opacity and unapologetic gastronomic élitism has been a tougher sell here than it was in Europe or Asia.

I asked Maxime how she chooses what to order.

You’re looking for something that really tests a number of quality ingredients and then something that’s a little complex, because you want to see what the kitchen can do, she said. We would never order something like a salad. We rarely order soup.

Automobiles were still a rarity on roads in France. The brothers had the idea that a guidebook to hotels in the French countryside would encourage people to climb into a car (equipped with Michelin tires) and hit the open road.

the star system for ranking food, with one star denoting a very good restaurant in its class; two stars excellent cooking, worth a detour; and three stars exceptional cuisine, worth a special journey.

The French chef Paul Bocuse, who helped create nouvelle cuisine in the nineteen-sixties, and whose restaurant near Lyons has held a three-star Michelin ranking for a record forty-five years, has said, Michelin is the only guide that counts.

criticisms often levelled against Michelin: that its approach to restaurants and food is too wedded to an ideal of formal, technical accuracy that is not applicable to restaurants outside France.

For a restaurant like Jean Georges, filling out the reports would take two to three hours. A Chinese restaurant might take an hour.
story  français  cuisine  guide  michelin  usa  american  comparison  secrecy  gastronomy  future  expert  instapaper_favs 
january 2017 by aries1988
青椒肉丝 - 维基百科,自由的百科全书
青椒肉丝为一种将切丝的青椒和切丝的肉混合炒成的中国菜,为中国料理的代表性菜色之一。
cuisine  chinese 
january 2017 by aries1988
西餐爱好者的起步儿菜-----罗宋汤(西餐必学菜之一)_文怡
西餐爱好者的起步儿菜-----罗宋汤(西餐必学菜之一)_文怡_文怡_新浪博客,文怡, 9月免费课 9月手把手diy课 西餐爱好者的起步儿菜-----罗宋汤(西餐必学菜之一) 原料:牛腩400克 ...
cuisine  boeuf  soup  recette 
december 2016 by aries1988
A Twist on Grandmother’s Singaporean Braised Duck - The New York Times
“But, you know, Asian parents — you’ll find a thousand ways to disappoint them before breakfast.”
duck  recette  cuisine 
december 2016 by aries1988
A Shamelessly French Chicken in Cider - The New York Times
“My boys, they play soccer in Queens. And every time we drive home, going down the B.Q.E. back to Brooklyn, when we see the Manhattan skyline ... every time, it takes our breath away, and I think, I’m a New Yorker.”
français  gaijin  newyork  cuisine  recette 
december 2016 by aries1988
Fuchsia Dunlop on Chinese Food, Culture, and Travel
In peasant farming societies, you have the nose-to-tail eating. You kill the pig and you eat every part of it, for economic reasons as much as anything. Also, in China, the thing that really sets it apart is this preoccupation with the delights of gastronomy and the pursuit of the exotic.

In particular, the appreciation of texture. A lot of offal foods have very interesting textures. Like these fire-exploded kidney flowers. They have that kind of slightly brisk crispness with the tenderness of a kidney that has been cut in this beautiful, ornate, crisscross pattern and then stir-fried very fast. It’s a textural pleasure.

Try to feel it. Try to feel that slightly slithery, gelatinous quality, that little crispness in the bite. It’s like what I like to think of is edible oxymoron, this softness and crispness. Chinese love these sensory contradictions.

Sichuanese food, beyond the spicy stereotype, is about the artful mixing of flavors. It’s about fu he wei — complex, layered flavors.

n Sichuan, Sichuanese people would sum up the cuisine as saying yi cai yi ge, bai cai bai wei,

You’d have a dish with everything cut fine and you didn’t know what it was. Maybe it was something really outlandish. The art of cutting and the cutting of food into small pieces, the eating of shared dishes with a staple grain — rice in the south, wheat in the north — that’s the structure of a meal.

the olives tasted like Chinese medicine.

one of the principles of the cooking of the Jiangnan region, xian xian he yi, unity of fresh and salted. The use of small amounts of cured pork and intensely flavored ingredients to bring life to vegetables and more gently flavored ingredients.

Chinese food, it’s about the whole experience. That’s why you have a whole variety of flavors even in a relatively simple meal. It stimulates the palate. It also leaves you feeling very shufu.

There is a problem, this disjunct between people who are obsessed with eating, but not yet the idea that a young person might want to take over an artisanal soy sauce factory.

Trying to give people an honest living for producing what urbanites now consider to be premium, what we’d think of as organic, products. What I fervently hope is that more Chinese people will see what he’s doing is truly inspirational. As a wonderful example of how to nourish Chinese traditional culture. Make it economically viable and make it contemporarily relevant, too.

I think that’s because of the use of dairy products. You get the wonderful, umami richness of butter, the textures of cream. Chocolate, of course, is not used traditionally in China. Those things, if you take them out of Western desserts, you’re not left with very much in a way.

China has a very dynamic, open food culture and people are always into the next best thing.

They say yao shi tong yuan, the food and medicine come from the same source. Every food has its tonic properties. If you’re unwell, the first thing you do is address your diet. Food is very important in that way.
chinese  cuisine  gastronomy  region  culture  story  comparison  food  sichuan 
november 2016 by aries1988
怎样做出一盘好吃的豆角焖面? - 周晓楠的回答 - 知乎
豆角半斤,土豆半斤,排骨半斤,面条半斤,番茄一颗,大葱半根,肉豆蔻一颗,小米椒三只,大蒜五瓣,生姜六片,葱花适量,酱油一碟,料酒一碟,陈醋一勺。
cuisine  food  noodles 
november 2016 by aries1988
Tim Hayward’s seven essential kitchen knives
Blade length: 206mm
Overall length: 310mm
Weight: 281g
Manufactured by: Leung Tim Choppers Co
Materials: laminated steel, hardwood
Country of origin: China; not available in the UK
Uses: general purpose
cuisine  buy  china  food  list 
november 2016 by aries1988
梁文道:畫的比吃的還好(go dutch之二)
以前我也曾經在此談過,西歐吃得好的國家多半是天主教國家,比如法國、意大利和西班牙;而吃得沒那麼好的地方則以新教為主,例如德國;界線大致分明。並非財富之多寡與食材之豐缺決定了他們的吃喝方式,而是宗教信仰與人生態度。社會學老祖宗韋伯在上個世紀初關於「新教倫理」的論述現在已經是常識了,現在我們都曉得,不像犯了罪還可以懺悔或者先去煉獄過一過火的天主教徒,十六世紀至十九世紀的新教徒總有一種道德緊張,時時刻刻得盯着自己有沒有過錯,在這個俗世上是否建立起了良好的人格與功業,平時生活又夠不夠節制等等,半點也不敢鬆懈。
食慾當然也是他們要小心提防的對象,稍稍放縱就是中了撒旦的誘惑,從腸胃開出一條直接邁向地獄的高速通道。恰好荷蘭在它最繁盛的年代還要和西班牙交戰,正想擺脫這個天主教國家的控制,謀求獨立,於是宗教信仰與愛國主義合一,逐步塑造出荷蘭人的飲食文化。過度的奢華和放縱皆是天主教王國西班牙的特徵,一個好荷蘭新教徒則恰恰相反,不只要對抗西班牙式的糜爛,還要對抗天主教式的無度,這一切你全都能在荷蘭人畫的麵包和芝士上面看到迹象。
history  food  people  religion  idea  cuisine  netherlands 
november 2016 by aries1988
Qu'est-ce que l'échelle de mon plan ? Calculer le m3 ou le m2. Conversion de l'échelle d'un plan.
Outre les surfaces, la longueur employée en cuisine est le mètre linéaire qui est simplement la longueur exprimée en mètre. Car plus que de mètres carrés (m2), la cuisine a besoin de mètres linéaires, c'est à dire de longueur de mur plein (sans ouverture). Vous pouvez avoir une cuisine de 30m2, si tous les murs sont percés de fenêtres, portes et autres ouvertures, la pièce ne sera pas facilement aménageable.
cuisine  travaux 
october 2016 by aries1988
一些厨房老手才能懂的行话
释义:传统酱油是以酱缸酿造,酿造好之后用一根管子插进缸里,从底部抽取酱油,这便是抽字的由来。生抽为酿造时间较短的酱油,用于调味,老抽酿造时间较长,所以颜色更深,除调味外,还用于上色,比如制作红烧肉。不过现在工业化的老抽酱油,都是在生抽的基础上加焦糖色素。
from:rss  cuisine  explained  chinese 
october 2016 by aries1988
问题餐厅里面的浓汤怎么做? - 雨前羽街的回答 - 知乎
如何制作Pot-au-feu
这道菜是一道特别传统的法国料理,如同它的另一个中文名“乱炖”一样,它们的地位也是相似的在很长一段时间里是法国平民的日常伙食。

但也如同任意一道简单的菜式一样,如果想做的好,也是需要足够细心的。
cuisine  français  soup  moi 
august 2016 by aries1988
Sichuan Cuisine, Imperiled by Success
“The scene feels like it’s booming, but this is a chaotic boom that has had a lot of negatives,” he said, drawing out his vowels and emphasizing high notes in the region’s lilting accent. “Finally, they could become a sickness that brings down Sichuanese cuisine.”

Nowadays, a Sichuanese cook uses the zesty green or red local pepper, scallions, earthy fermented broad bean and chile paste, black fermented soy beans, dried tangerine peel and dozens of types of chiles (big and small, red and green, fiery and mild) prepared in several ways: fresh, dried and pickled.

These and other condiments can be combined to create dozens of flavors, many of which defy quick description in English. “Each dish its own, 100 flavors in 100 dishes,” goes the saying repeated by the chefs who fear that those tastes will vanish.
sichuan  cuisine  debate  gastronomy 
june 2016 by aries1988
Why Refrigerators Were So Slow to Catch On in China
A device like a refrigerator has to fit within a web of habits, conditions, and behaviors. But then again, maybe it fits best when it changes those habits, transforming them into new ones. Refrigerators allow their owners to buy groceries less often, to change up cooking habits and eating schedules and not worry about leftovers, to keep on-hand foods that are more perishable. These aren’t old habits, after all, but the peculiar habits of modern living. And those habits make refrigerators all but obligatory.
explained  life  chinese  countryside  home  cuisine 
may 2016 by aries1988
Eugenia Cheng Makes Math a Piece of Cake
CHICAGO — We had just finished the mathematician Eugenia Cheng’s splendid demonstration of nonassociativity where the order of operations counts — as it does…
story  maths  uk  usa  dessert  cuisine  book  female 
may 2016 by aries1988
Bangkok’s best street food: a guide to dishes and districts
Food blogger Chawadee Nualkhair tracks down the Thai capital’s best street food cooks in five neighbourhoods – and joins devoted regulars for superb satay, noodles, chicken rice and more
cuisine  food  thailand  guide  travel 
november 2015 by aries1988
像养女儿一样做番茄蛋
我听过很多女生说自己好养活,有番茄蛋就够了(后来又发现有土豆丝就够了的变体)。但真正能对番茄蛋爱的深沉,爱入骨髓的只有Bis…
story  germany  cuisine 
august 2015 by aries1988
揭秘新中国的“开国第一宴”:用食堂大锅炒出
“开国第一宴”的策划和实施都是由政务院典礼局局长余心清亲自布置的。这个值得载入历史的菜谱是,冷菜四种:五香鱼,油淋鸡,炝黄瓜,肴肉。头道菜:燕菜汤。热菜八种:红烧鱼翅、烧四宝、干焖大虾、烧鸡块、鲜蘑菜心、红扒鸭、红烧鲤鱼:红烧狮子头。第二道和第三道热菜之间上四种点心,咸点有:菜肉烧麦、春卷。甜点有:豆沙包、千层油糕。点心、冷菜可以先做好,但热菜必须现做现上桌。
cuisine  history  list 
may 2015 by aries1988
Japanese cuisine's dirty secret: fried chicken and bar snacks
This part of Japan was more exposed to outside influences than other regions over the past few centuries, and it shows in the food. Portuguese traders in Nagasaki introduced their version of tempura, as well as ingredients such as refined sugar, chillies and vinegar from the spice islands of south-east Asia. “Chinese expat communities were making pork dishes, and broth in particular, around the same time that Japanese people were starting to eat more meat. That is sort of how ramen started,” says Anderson.

Hallsworth agrees that it is time we stopped thinking of Japan as a monolithic food culture. “Japanese foods are extremely regionalised … A basic dish, such as tempura soba, has multiple regional variations.”
regional  japan  japanese  cuisine  south  food 
april 2015 by aries1988
Julie and Julia and an iPad - The New Yorker
I’m no paper purist—I love having all five “Game of Thrones” novels at my fingertips at all times—and the conveniences of the iPad will surely keep many of my cookbooks moldering on their shelf. But certain books need their weightiness, their awkwardness, to take on their full meaning. “MtAoFC” on the iPad is more practical, but it’s far less personal.
book  comparison  cuisine  ebook  gadget  nostalgia  story 
march 2015 by aries1988
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