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Deepthi's Questions & Answers

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Questions Asked: 42

Best Answers: 12

What is mean by paprika ?

Asked by janaki ram in Food & Drink at 4:33 PM on January 06, 2009

Deepthi's Answer

Paprika is a lovely red spice, often also called a seasoning, that is made from dried bell peppers. When red bell peppers are dried, they are ground into tiny particles, making paprika. While we typically think of paprika as used in Hungarian foods, and the name paprika is Hungarian, there are many European countries that use the seasoning regularly.

Paprika can be used to both season and color foods. It is added to soups and stews, sprinkled over the tops of meats, or forms part of many grilling rubs or seasonings. It’s also a common ingredient in sausages, especially those produced in Spain, Portugal, and Germany

Answered at 4:53 PM on January 06, 2009

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What is mean by poutine ?

Asked by janaki ram in Food & Drink at 4:32 PM on January 06, 2009

Deepthi's Answer

Poutine (pronounced poo-teen) is a dish consisting of French fries topped with cheese curds and hot gravy. It is native to Canada and little known in the rest of the world, though some restaurants in other countries have poutine on the menu. Poutine is similar to American cheese fries or “disco fries.”

Poutine originated in Quebec, Canada in the late 1950s, and is now popular in all of Eastern Canada. Several communities within the province claim to have created poutine, such as Drummondville and Victoriaville. The most popular story is that poutine was created at a small eastern Quebec restaurant owned by Fernand Lachance. Lachance had a specialty takeout item on the menu consisting of French fries and cheese curds mixed together in a plastic bag. In 1957, a truck driver ordered the bag of fries with a side dish of gravy, dumped the gravy into the bag, and ate them together.

Answered at 4:53 PM on January 06, 2009

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What is mean by chorizo ?

Asked by janaki ram in Food & Drink at 4:32 PM on January 06, 2009

Deepthi's Answer

Chorizo is a type of pork sausage originating in the Iberian Peninsula. Today, there are variations found in Spanish and Portuguese-speaking nations around the world. Chorizo comes in many varieties, from the cured to the fresh, from the spicy to the sweet, and holds an honored place in many cuisines.

Spanish chorizo traditionally contains peppers that lend a red color and smoky flavor to the sausage. A cured food, Spanish chorizo may be eaten plain or cooked. Spicy and mild varieties exist. Another variety is semi-cured and must be cooked before eating; this type of Spanish chorizo is often used in huevos con chorizo, or fried chorizo with eggs. The Portuguese version of chorizo is similar to the Spanish one, but it is made with wine and smoke-cured.

Answered at 4:52 PM on January 06, 2009

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What is mean by polenta ?

Asked by janaki ram in Food & Drink at 4:32 PM on January 06, 2009

Deepthi's Answer

Polenta is a popular food dish that has long been common in Italian and other European cuisine, but has recently gained attention in the United States as well. It is made from ground cornmeal, which is then boiled in water to create a porridge-like substance. Depending on the variety, it can be ground either coarsely or finely, and may be made from either yellow or white cornmeal.

The word "polenta" can be used to refer to the ground cornmeal itself, or to the prepared dish after boiling with water. Traditionally, it can take an hour or longer to prepare polenta, and must be stirred frequently during that time. Recently, however, quick-cook polenta has gained in popularity. This type can be prepared in just several minutes in a microwave, though food critics say that the taste of quick-cook polenta is far inferior to the slow cooked version.

Answered at 4:53 PM on January 06, 2009

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What is mean by searing ?

Asked by janaki ram in Food & Drink at 4:31 PM on January 06, 2009

Deepthi's Answer

Searing is a cooking process which involves introducing a piece of food such as meat or fish to a very high temperature and briefly cooking it before turning the temperature down or removing the food from the heat. It is also sometimes called browning, and it is used to prepare meats for cooking as well as to create standalone dishes. There are a number of reasons to include searing in food preparation, and they all boil down, so to speak, to making the food taste better and giving it a more interesting texture. Searing is also very easy to do, and it requires no special equipment.

Answered at 4:52 PM on January 06, 2009

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What is mean by retsina ?

Asked by janaki ram in Food & Drink at 4:31 PM on January 06, 2009

Deepthi's Answer

Retsina is a unique wine product made almost exclusively in Greece. It is made with a base of white or rosé wine which is flavored with pine resin. The wine is quite pungent, and not to everyone's taste. However, the Greeks have been making and drinking retsina for over three thousand years, and people often find retsina more enjoyable when it is paired with Greek foods. Retsina also varies widely in quality, and an inferior retsina can taste suspiciously like turpentine. Consulting the staff at a Greek wine store may be the best way to find a good retsina.

Answered at 4:51 PM on January 06, 2009

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What is mean by alcopop ?

Asked by janaki ram in Food & Drink at 4:30 PM on January 06, 2009

Deepthi's Answer

An alcopop is an alcoholic beverage made with fruit juices and other flavorings which tend to conceal the alcohol content of the drink behind a sweet, fruity flavor. Such drinks are made with a variety of alcohols and flavorings, and many liquor stores and large markets carry alcopops in their alcohol section, offering quite an array of choices. The proliferation of alcopop products has been a cause for concern for some people, who fear that they appeal to minors and that they are potentially dangerous even to adults, as they pack a hidden alcoholic punch.

Answered at 4:50 PM on January 06, 2009

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What is mean by Brioche ?

Asked by janaki ram in Food & Drink at 4:30 PM on January 06, 2009

Deepthi's Answer

Brioche is a French bread, characterized by a rich, sweet flavor and flaky texture which almost makes it feel like a pastry, rather than a bread. It is often served as a breakfast food, and can be sweet or more savory, depending on how the recipe is manipulated. The sweeter versions of brioche are sometimes confused with cake, but brioche really is a bread, since it is leavened with yeast and kneaded. Many French bakeries sell brioche, and it can also be made at home.

Answered at 4:50 PM on January 06, 2009

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What is mean by parsley ?

Asked by janaki ram in Food & Drink at 4:30 PM on January 06, 2009

Deepthi's Answer

An herb is a plant whose leaves, seeds, or flowers are used for flavoring food or in medicine. Other uses of herbs include cosmetics, dyes, and perfumes. The name derives from the Latin word herba, meaning “green crops.” Parsley, (Petroselinum) is a hardy biennial herb in what is known as the parsley family (Apiaceae), like anise, dill, caraway, cumin, fennel, and lovage. Parsley is probably native to southeastern Europe.

There are three main types of parsley: curly parsley(Petroselinum crispum); flat leaf or Italian parsley (Petroselinum crispum latifolium or Petroselinum crispum neapolitanum); and turnip-rooted parsley, aka Hamburg parsley or root parsley (Petroselinum crispum tuberosum). The first two are used as herbs, and the third as a root vegetable, simlar to a parsnip. Moss leaf and fern leaf parsley are other varieties.

Answered at 4:51 PM on January 06, 2009

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What is mean by Knish ?

Asked by janaki ram in Food & Drink at 4:29 PM on January 06, 2009

Deepthi's Answer

A knish is a Jewish dumpling made from dough wrapped around a savory filling and then baked or fried. Knishes are particularly associated with Eastern European Jewish cuisine, although they are served in many areas with a large Jewish population, especially in New York City. They are also relatively easy to make at home, for cooks who want to experiment with their own fillings and flavors. Knish range in size from bite sized appetizers to serious meals, satisfying a range of tastes and needs.

The dough used for knish may be yeast based for a more bready dumpling, or it may be made with baking soda as a riser agent so that it is more like biscuit dough. Fillings vary widely; mashed potato, meat, cheese, onions, kasha, and vegetables are all common traditional filling for knish, though they are not used together. Cheese and meat knishes are not kosher, and pork knishes are essentially unheard of, for much the same reason.

Answered at 4:49 PM on January 06, 2009

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