Bread bowl

Last updated
Bread bowl
Porcini mushroom soup in breadbowl poland 2010.JPG
A porcini mushroom (darker elements) and noodle soup served in a bread bowl
Type Bread
Main ingredientsBread
A clam chowder served in a bread bowl (left) Clam Chowder.JPG
A clam chowder served in a bread bowl (left)

A bread bowl is a round loaf of bread which has had the top cut off and a large portion of the middle hollowed out to create an edible bowl. They are typically larger than a roll but smaller than a full sized loaf of bread.

Contents

Bread bowls can be used to serve chili, New England–style clam chowder, and other thick stews (often, but not always, with a cheese or cream base). Soups with thinner bases are not generally served in bread bowls, as the broth would make the bread get too soggy too quickly. The bread becomes flavored as it absorbs some of the stew's base, and can be eaten after the stew has been eaten. Bread bowls are also used for dips, using the scooped-out bread for dipping.

Variations

A British firm has marketed naan bowls filled with chicken tikka masala. [1]

Spinach dip made with dehydrated vegetable soup mix is often served in a round pumpernickel bread loaf.[ citation needed ]

Coffin lid

Coffin Lid (Guan Cai Ban 
) Guan Cai Ban .jpg
Coffin Lid (棺材板)

"Coffin lid" or "coffin bread" (Chinese :棺材板; pinyin :guāncáibǎn; Pe̍h-ōe-jī :koaⁿ-chhâ-pán) is a Taiwanese variant developed in Tainan. It uses Texas toast preferably those cut from the soft loaves popular in East Asia deep frying the bread to a crisp. A layer of crust is then cut away to expose the inside, which is then dug out, allowing stews to be placed in. The crust layer is then replaced on top of the stew.

See also

Related Research Articles

<span class="mw-page-title-main">Tostada (tortilla)</span> Flat or bowl-shaped tortilla that is deep-fried or toasted

Tostada is the name given to various dishes in Mexico and Guatemala which include a toasted tortilla as the main base of their preparation.

<span class="mw-page-title-main">Hungarian cuisine</span> Culinary traditions of Hungary

Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products.

<span class="mw-page-title-main">Crouton</span> Rebaked bread

A crouton is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad— as an accompaniment to soups and stews, or eaten as a snack food.

<span class="mw-page-title-main">Rusk</span> Hard, dry biscuit

A rusk is a hard, dry biscuit or a twice-baked bread. It is sometimes used as a teether for babies. In some cultures, rusk is made of cake, rather than bread: this is sometimes referred to as cake rusk. In the UK, the name also refers to a wheat-based food additive.

<span class="mw-page-title-main">Bread crumbs</span> Residue of dried bread

Bread crumbs or breadcrumbs consist of crumbled bread of various dryness, sometimes with seasonings added, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel. The Japanese variety of bread crumbs is called panko.

<span class="mw-page-title-main">Cuisine of the Pennsylvania Dutch</span> Typical and traditional fare of the Pennsylvania Dutch

Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch. According to one writer, "If you had to make a short list of regions in the United States where regional food is actually consumed on a daily basis, the land of the Pennsylvania Dutch—in and around Lancaster County, Pennsylvania—would be at or near the top of that list," mainly because the area is a cultural enclave of Pennsylvania Dutch culture.

<span class="mw-page-title-main">Slovak cuisine</span> Culinary traditions of Slovakia

Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or processing.

<span class="mw-page-title-main">Czech cuisine</span> Culinary traditions of the Czech Republic

Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.

<span class="mw-page-title-main">Uruguayan cuisine</span> Culinary traditions of Uruguay

Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.

<span class="mw-page-title-main">Algerian cuisine</span> Culinary traditions of Algeria

The cuisine of Algeria is influenced by Algeria's interactions and exchanges with other cultures and nations over the centuries. It is based on both land and sea products. Conquests or demographic movement towards the Algerian territory were two of the main factors of exchanges between the different peoples and cultures. The Algerian cuisine is a mix of Arab, Berber, Turkish and European roots.

<span class="mw-page-title-main">Cassava-based dishes</span> Foods prepared with cassava

A great variety of cassava-based dishes are consumed in the regions where cassava is cultivated, and the ingredient is included many national or ethnic specialities.

<span class="mw-page-title-main">Meatball</span> Dish of ground meat rolled into a ball

A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fish balls.

<span class="mw-page-title-main">Northern Irish cuisine</span> Culinary traditions of Northern Ireland

Northern Irish cuisine encompasses the cooking styles, traditions and recipes associated with Northern Ireland. It has distinctive attributes of its own, but has also drawn heavily from Irish and British cuisines.

Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.

<span class="mw-page-title-main">Swabian cuisine</span> German regional cuisine

Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia. Swabian cuisine has a reputation for being rustic, but rich and hearty. Fresh egg pastas, soups, and sausages are among Swabia's best-known types of dishes, and Swabian cuisine tends to require broths or sauces; dishes are rarely "dry".

References

  1. Wallop, Harry (January 7, 2008). "I'll have the soup. And the bowl, please". The Daily Telegraph . Retrieved 2020-12-24.