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  2. Czech alexandrine - Wikipedia

    en.wikipedia.org/wiki/Czech_alexandrine

    Czech alexandrine (in Czech český alexandrín) is a verse form found in Czech poetry of the 20th century. [1] It is a metre based on French alexandrine . [ 2 ] [ 3 ] The most important features of the pattern are number of syllables (twelve or thirteen) and a caesura after the sixth syllable.

  3. Alexandrine - Wikipedia

    en.wikipedia.org/wiki/Alexandrine

    Alexandrine is a name used for several distinct types of verse line with related metrical structures, most of which are ultimately derived from the classical French alexandrine. The line's name derives from its use in the Medieval French Roman d'Alexandre of 1170, although it had already been used several decades earlier in Le Pèlerinage de ...

  4. New cookbook encourages cooks to follow charts, not recipes

    www.aol.com/break-rules-kitchen-still-amazing...

    Fortified by her support, I tied on my apron, preheated my oven and set out to make a big batch of stuffed potatoes to share at my upcoming feast.

  5. Julia Turshen Teaches Home Cooks to Think of Recipes 'Like ...

    www.aol.com/julia-turshen-teaches-home-cooks...

    Julia Turshen’s Beef, Spinach & Feta Meatballs. 1 (10-oz.) pkg. frozen chopped spinach, thawed. 4 oz. feta cheese, crumbled (about 1 cup) 1 Tbsp. garlic powder

  6. Iambic pentameter - Wikipedia

    en.wikipedia.org/wiki/Iambic_pentameter

    The last line is in fact an alexandrine—an iambic hexameter, which occurs occasionally in some iambic pentameter texts as a variant line, most commonly the final line of a passage or stanza, and has a tendency, as in this example, to break in the middle, producing a symmetry, with its even number of syllables split into two halves, that ...

  7. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]

  8. Molecular gastronomy - Wikipedia

    en.wikipedia.org/wiki/Molecular_gastronomy

    The concept of molecular gastronomy was perhaps presaged by Marie-Antoine Carême, one of the most famous French chefs, who said in the early 19th century that when making a food stock "the broth must come to a boil very slowly, otherwise the albumin coagulates, hardens; the water, not having time to penetrate the meat, prevents the gelatinous ...

  9. "Half-Baked Harvest: Quick & Cozy" is another excellent ... - AOL

    www.aol.com/lifestyle/half-baked-harvest-quick...

    Editor’s choice: The best 5 recipes to try from Quick & Cozy. Along with my beautiful at-home testers, my husband and my 14-month-old, we tested a handful of recipes from “Half-Baked Harvest ...