Home Ask Question Answer Questions My Q&A Categories Ask the experts Expert leader board

Deepthi's Questions & Answers

in Food & Drink, Alternative Medicine& Movies

101

Rank

Total Points: 11110

Answers Given: 2168

Questions Asked: 42

Best Answers: 12

What is mean by gateau ?

Asked by janaki ram in Food & Drink at 10:40 AM on January 08, 2009

Deepthi's Answer

A gâteau (pronounced ga-toe) is a French cake, often specifically a sponge cake that may be made from almond flour instead of wheat flour. In general terms, any cake in France may be considered a gâteau, but some French cakes are more gâteaux than cakes you might see in other parts of the world. Yet if you order any kind of cake in France, you will be ordering a gâteau.

Many French cakes are iced cakes and may contain layers, frosting and filling. A couple of special types of cakes may be called petite gâteau, and these became popular in the US in the 1990s. The variants of petite gâteau are extremely disparate, referencing two completely different dishes.

Answered at 11:27 AM on January 08, 2009

Read answer

What is mean by aquavit ?

Asked by janaki ram in Food & Drink at 10:41 AM on January 08, 2009

Deepthi's Answer

Aquavit, sometimes spelled Akvavit or Akevitt, depending on the nation of origin, is a Scandinavian liquor. The alcohol content of the extremely strong distilled spirits can range between 42-45%, and the beverage is usually served with appetizers, or as part of a heavy holiday meal. Like many regional liquors, Aquavit has loyal fans in the countries which make it, but other people around the world sometimes do not find the flavor to their liking. The primary flavor is, of course, the intense distilled alcohol, but for people who are not fans of the caraway seeds traditionally blended in, the finish can be unpleasant.

Answered at 11:26 AM on January 08, 2009

Read answer

What is mean by isomalt ?

Asked by janaki ram in Food & Drink at 10:42 AM on January 08, 2009

Deepthi's Answer

Isomalt is a sugar substitute and a sugar alcohol that is processed from real sugar made from beets. The German company PALATINIT, founded in 1979, manufactures it. Isomalt was made by the early 1980s but not approved for use by the US Food and Drug Administration (FDA) until 1990.

Answered at 11:26 AM on January 08, 2009

Read answer

What is mean by leeks ?

Asked by janaki ram in Food & Drink at 10:43 AM on January 08, 2009

Deepthi's Answer

Leeks are root vegetables that look quite similar to onions, to which they are related. Their flavor is onion-like but much milder. People who avoid leeks because they don't like onions should try them -- their flavor is mellow and not overpowering, and many onion-haters love leeks.

Leeks don't form much of a bulb on the end of the root as onions do. Instead, they remain cylindrical, with perhaps a slight bulge at the end. The part of the leek that is under ground remains tender and white, while the part exposed to the sunlight becomes tough and fibrous and not very good eating. To maximize the edible part of the leek, farmers mound the dirt up around the sprouting plant; this keeps more of it underground and white, but also means that dirt often gets between the layers, so leeks need careful cleaning before cooking.

Answered at 11:25 AM on January 08, 2009

Read answer

What is mean by matcha ?

Asked by janaki ram in Food & Drink at 10:43 AM on January 08, 2009

Deepthi's Answer

Matcha, or maccha, is powdered green tea, principally grown and manufactured in Japan. It can be part of the Japanese tea ceremony, or it may be added to certain foods to provide color and/or flavor. Soba noodles may get their green coloring from matcha, and most Americans familiar with Japanese dining have tasted matcha in the form of green tea ice cream.

Matcha is made with very specific tea leaves that have been covered a few weeks prior to harvesting, to slow growth and thus produce a greater share of amino acids. The leaves are then laid out flat on the ground to dry. Once dried, they are called tencha.

Answered at 11:22 AM on January 08, 2009

Read answer

What is mean by granita ?

Asked by janaki ram in Food & Drink at 10:42 AM on January 08, 2009

Deepthi's Answer

Granita is a frozen dessert made with water and a syrup base, much like sorbet. It is popular in Italy, and closely associated with Sicily in particular. In Italy, granita may be served at breakfast, with Italian brioche, or at any other time of the day. Many regions of Italy offer specially flavored granitas using seasonal fruits, or agricultural products unique to the area. Outside of Italy, granita is found in Italian communities, and it can also be made at home relatively easily.

Answered at 11:26 AM on January 08, 2009

Read answer

What is mean by niboshi ?

Asked by janaki ram in Food & Drink at 10:43 AM on January 08, 2009

Deepthi's Answer

Niboshi are dried sardines which are used in Japanese cooking. There are a number of uses for niboshi, ranging from snack foods to soup stocks, and they are abundant at Asian markets. You may also hear “niboshi” translated as “anchovies.” This is technically incorrect; although niboshi are small, like anchovies, they are really baby sardines, an entirely different fish. If you have trouble finding niboshi in your area, you can also purchase the fish through companies which produce it.

Answered at 11:21 AM on January 08, 2009

Read answer

What is mean by olivade ?

Asked by janaki ram in Food & Drink at 10:45 AM on January 08, 2009

Deepthi's Answer

Often referred to as olivada, olivade is a tasty olive paste that can be served on fresh slices of bread or a variety of different specialty crackers or toasted flatbreads. The core ingredients for olivade are ripe olives, olive oil, and black pepper. Various recipes of olivade abound, with some using black olives and others calling for the use of green olives. When green olives are used in the recipe for the olive spread, the final result is sometimes referred to as oliverde.

Olivade can easily be prepared at home using fresh ingredients that can be found in just about any supermarket. One simple recipe calls for pitted black olives, olive oil, chives, onions, capers, and ricotta cheese. By utilizing a simple food processor or even a blender, it is possible to prepare the olivade in a matter of minutes.

Answered at 11:03 AM on January 08, 2009

Read answer

What is mean by pavlova ?

Asked by janaki ram in Food & Drink at 10:45 AM on January 08, 2009

Deepthi's Answer

Pavlova is a delicious dessert that consists of a meringue cake with a whipped cream topping, and often includes slices of fruit on top. Pavlova was invented in the 1920s or 1930s, and is named for the Russian ballerina, Anna Pavlova. Sources are in dispute over whether pavlova was actually invented in Australia or in New Zealand, however. Keith Money, in a biography of Anna Pavlova, wrote that a chef in Wellington, New Zealand, created the dish in her honor when she visited the restaurant in 1926; descendants of Australian chef Bert Sachse claim that he originated the recipe.

Answered at 11:04 AM on January 08, 2009

Read answer

What is mean by gravlax ?

Asked by janaki ram in Food & Drink at 10:44 AM on January 08, 2009

Deepthi's Answer

Gravlax is a Scandinavian fish dish which is popular in Sweden, Norway, Finland, and Iceland in particular. The recipe has greatly evolved over the centuries, from a pungent fermented fish to a more mildly flavored cured version. The food is commonly served as an appetizer, and it may also appear on sandwiches as a snack. Stores which specialize in Scandinavian food may carry gravlax, and it can also be made at home.

Answered at 11:21 AM on January 08, 2009

Read answer