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A dough with very high hydration. 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]
As the Dutch Republic entered its Golden Age, lavish dishes became available to the wealthy middle class as well.The Dutch East India Company monopolised the trade in nutmeg, clove, mace and cinnamon, [15] provided in 1661 more than half of the refined sugar consumed in Europe, [16] and was the first to import coffee on a large scale to Europe, popularising the concept of coffee houses for the ...
For example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a USDA-inspected plant. [note 1] In the U.S., a maximum of 30% fat by weight is allowed in either hamburger or ground beef. The allowable amount in France is 5 to 20% (15% being used by most food chains).
Focaccia is a flat leavened oven-baked Italian bread, similar in style and texture to pizza; in some places, it is called pizza bianca (lit. ' white pizza '). [91] Garlic fingers is an Atlantic Canadian dish, similar to a pizza in shape and size, and made with similar dough. It is garnished with melted butter, garlic, cheese, and sometimes bacon.
The staple of bread and butter pudding, a baked custard-based dish made with bread, butter, currants, cream, eggs, and nutmeg, was first described in 1728 by Eliza Smith. [102] Adapting earlier recipes of Portuguese quince paste , the Scots invented the modern form of marmalade ; an easily spreadable fruit preserve made from bitter orange . [ 103 ]
Candied and deep fried beef, with sweet ginger sauce. X: O: X: Fried macaroni: Stir-fried pasta with soy sauce, meat, and vegetables. [73] O: Halifax donair: Ground beef donair kebab served with a sweet milk sauce; a variation is common in Quebec patateries, known simply as a souvlaki pita. [citation needed] X: X: X: X: O: Hot chicken sandwich
Much of the history of the baguette is speculation; [7]: 35 however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, [7]: 5 French bakers started using "gruau," a highly refined Hungarian high-milled flour in the early 19th century, [7]: 13 Viennese steam oven baking was introduced to Paris in 1839 by August Zang, [7]: 12 and the ...
[19] [20] [21] When cooling a levain or sourdough pre-ferment, if the dough temperature drops below 10 °C (50 °F) it affects the culture and leads to the loss of a particular aroma in the baked bread.