Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as an ingredient in baking, sauce making, pan frying, and other cooking procedures.
Caramel is a medium to dark-orange confectionery product made by heating a variety of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.
Chateaubriand is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific center cut of the tenderloin the Chateaubriand.
Tableware are the dishes or dishware used for setting a table, serving food and dining. It includes cutlery, glassware, serving dishes and other items for practical as well as decorative purposes. The quality, nature, variety and number of objects varies according to culture, religion, number of diners, cuisine and occasion. For example, Middle Eastern, Indian or Polynesian food culture and cuisine sometimes limits tableware to serving dishes, using bread or leaves as individual plates. Cups are not dishes. Special occasions are usually reflected in higher quality tableware.
Chicken Kiev is a dish made of chicken fillet pounded and rolled around cold butter, then coated with eggs and bread crumbs, and either fried or baked. Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as côtelette de volaille. Since fillets are often referred to as suprêmes in professional cookery, the dish is also called suprême de volaille à la Kiev. Though it has disputed origins, the dish is particularly popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world.
Josephine Garis Cochran was an American inventor who was the inventor of the first commercially successful automatic dishwasher, which she designed in the shed behind her home; she then constructed it engaging the assistance of mechanic George Butters, who became one of her first employees. She is claimed to have said "If nobody else is going to invent a dish washing machine, I'll do it myself!" Once her patent issued in 28 December 1886, she founded Garis-Cochrane Manufacturing Company to manufacture her machines. Cochrane showed her new machine at the World's Columbian Exposition in Chicago in 1893 where nine Garis-Cochran washers were installed in the restaurants and pavilions of the fair and was met with interest from restaurants and hotels, where hot water access was not an issue. She won the highest prize for "best mechanical construction, durability and adaptation to its line of work" at the Fair. Garis-Cochran Manufacturing Company, which built both hand and power operated dishwashers, grew through a focus on hotels and other commercial customers and was renamed as Cochran’s Crescent Washing Machine Company in 1897.
A charlotte is a type of dessert or trifle that can be served hot or cold. It is also referred to as an "icebox cake". Bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. It can also be made using layers of breadcrumbs.
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas.
Iznik pottery, or Iznik ware, named after the town of İznik in western Anatolia where it was made, is a decorated ceramic that was produced from the last quarter of the 15th century until the end of the 17th century.
Arroz a la valenciana (Spanish) or Arroz à valenciana (Portuguese) is a typical Latin American dish which is also considered as a part of Philippine cuisine. It is considered as the Philippine version of paella. In Chile and Nicaragua it is referred to as a Latin American version of Valencian paella.
Tin-glazed pottery is earthenware covered in lead glaze with added tin oxide which is white, shiny and opaque ; usually this provides a background for brightly painted decoration. It has been important in Islamic and European pottery, but very little used in East Asia. The pottery body is usually made of red or buff-colored earthenware and the white glaze imitated Chinese porcelain. The decoration on tin-glazed pottery is usually applied to the unfired glaze surface by brush with metallic oxides, commonly cobalt oxide, copper oxide, iron oxide, manganese dioxide and antimony oxide. The makers of Italian tin-glazed pottery from the late Renaissance blended oxides to produce detailed and realistic polychrome paintings.
A butter dish is defined as "a usually round or rectangular dish often with a drainer and a cover for holding butter at table". Before refrigerators existed, a covered dish made of crystal, silver, or china housed the butter. The first butter dish was made by Simpson, Hall, Miller, and Co. around 1880 in Connecticut, out of silver. These butter dishes were made to hold the traditional round shape of butter at the time and came with an "ice chamber" to keep the butter cold. Another type of butter dish, a French butter dish, keeps butter fresh by using water to keep the butter away from the air, thereby keeping it fresh. The water is placed into the base of the dish and the butter is put into a bell-shaped lid, creating an air seal.
Acadian cuisine is the traditional dishes of the Acadian people. It is primarily seen in the present-day cultural region of Acadia. Acadian cuisine has been influenced by many things throughout its history, namely the Deportation of the Acadians, proximity to the ocean, the Canadian winter, soil fertility, the Cuisine of Quebec, Native Americans, American cuisine and English cuisine. The cuisine of immigrants and trade with specific regions of the world have also played small roles.
Sirop de Liège is a Belgian jam or jelly-like spread. Apple and pear are principally used, often with dates: other fruit such as apricot can be used as well. Sugar and other sweeteners are not normally needed.
Beurre Maître d'Hôtel, also referred to as Maître d'Hôtel butter, is a type of compound butter of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak, fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment.
Sautéed mushrooms is a flavorful dish prepared by sautéing edible mushrooms. It is served as a side dish, used as an ingredient in dishes such as coq au vin and beef bourguignon, in foods such as duxelles, as a topping for steaks and toast, and also as a garnish.
