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Deepthi's Questions & Answers

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Questions Asked: 42

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What is mean by zipouro ?

Asked by janaki ram in Food & Drink at 10:46 AM on January 08, 2009

Deepthi's Answer

Zipouro is a traditional liquor produced in the Greek town of Arachova, located in the southern region of Thessaly. It can be difficult to obtain this liquor outside of Greece, where it is a regional delicacy, and some people substitute raki or ouzo for zipouro if they have trouble finding it. You may also see zipouro spelled as “tsipouro,” incidentally, reflecting the difficulties involved in transliterating from the Greek alphabet to the Roman alphabet.

This liquor is classified as a pomace brandy, which means that it is produced with pomace wine. Pomace wine is a wine made from the skins, seeds, leaves, and other remainders of the crushing. It tends to be of inferior quality as a wine, but it can yield an excellent base for brandies, which are made by distilling pomace wine. Many nations have a tradition of making brandies from pomace, ensuring that every part of the grape harvest gets used. Zipouro has an alcohol content of around 45%, making it a rather formidable liquor.

Answered at 11:03 AM on January 08, 2009

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What is mean by lassi ?

Asked by janaki ram in Food & Drink at 10:46 AM on January 08, 2009

Deepthi's Answer

Lassi is a traditional chilled beverage from India which is made with yogurt or buttermilk and an assortment of flavorings. Many Indian restaurants offer lassi on their menus, since this drink is a popular accompaniment to spicy Indian food. It can also be made at home with the assistance of a blender or a set of eggbeaters. Some markets also sell this yogurt beverage in prepackaged containers for convenience, and it is available at many roadside stands in India.

Answered at 11:01 AM on January 08, 2009

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What is mean by broiling ?

Asked by janaki ram in Food & Drink at 10:48 AM on January 08, 2009

Deepthi's Answer

Broiling is a cooking process which involves the use of very high heat for a short period of time. In addition to producing food quickly, broiling is also used for low fat cooking. As a general rule of thumb, thinner cuts of meat are more suitable for broiling, to ensure that the meat is cooked all the way through. Meat, poultry, vegetables, and seafood can all be broiled.

There are two different types of broiling. One involves cooking the food in an oven which is set to a “broil” setting. The other is called pan broiling, and it takes places on the stovetop using dry, high heat. Both produce slightly different end products, especially pan broiling, which can sometimes be closer to sauteeing than broiling. Broiling tends to produce a large amount of smoke, so it is important to do it in conditions with good ventilation.

Answered at 10:57 AM on January 08, 2009

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What is mean by fondue ?

Asked by janaki ram in Food & Drink at 10:47 AM on January 08, 2009

Deepthi's Answer

Fondue first became popular in the 70s, but it's been around in some form every since. It's a unique form of cooking that allows you to make your food as you eat it. While eating fondue can be a solitary pursuit, it is best enjoyed with others, perhaps at a fondue party.

A fondue pot is basically a metal or ceramic bowl that is held up over a flame created by a sterno can. They can be found at nearly any store that sells cooking utensils. Skewers are used to spear the food you want to dip in the fondue, and usually come prepackaged with any pot.

You can use fondue for both dipping and cooking.

Answered at 10:58 AM on January 08, 2009

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What is mean by stuffing ?

Asked by janaki ram in Food & Drink at 10:47 AM on January 08, 2009

Deepthi's Answer

Eager faces and hungry stomachs gather around the dinner table on Thanksgiving, eager for turkey and extra servings of stuffing. Stuffing, a mixture of chopped vegetables, seasonings, and bread crumbs, is a longtime favorite side dish to turkey dinners. Also known as dressing, it is served in a multitude of different varieties, ranging from herb flavored to oyster based and even fruit infused.

No one really knows when or where stuffing began. One widely circulated story revolves around the reason for stuffing in the first place: poultry and other wild game whose cavities have been cleaned and gutted need “stuffing” in order to retain its shape. Early cooks stuffed their birds with whole vegetables before discovering a combination of stale bread and chopped vegetables. When cooked, juices from the meat would flavor the breadcrumbs and an additional dish was created.

Answered at 10:57 AM on January 08, 2009

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What is mean by pastilla ?

Asked by janaki ram in Food & Drink at 10:48 AM on January 08, 2009

Deepthi's Answer

Pastilla, which may be alternately called Bastilla, Bstilla, or Bsteeya, is an interesting North African dish, particularly favored in Moroccan cuisine, that combines the flavors and textures of savory meat, crunchy pastry and sweet spices. Though the traditional dish in Morocco or other parts of Northern Africa may be made with squab or pigeon meat, in the US, you’re likely to see chicken substituted instead. The chicken is cooked and shredded and may be combined with toasted and ground almonds.

The thing that makes pastilla unusual, is that the meat and other ingredients are then formed into a pastry made with filo dough. In Moroccan restaurants, pastilla is typically one of the offerings, and when the restaurants serve in the traditional manner, where hands instead of silverware are used, a large pastilla is served to the guests, who then break off pieces with their hands. Pastilla is usually topped with cinnamon and powdered sugar, creating an unusual but delicious taste, and making it quite different from European meat pies and pasties.

Answered at 10:57 AM on January 08, 2009

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What is mean by stir fry ?

Asked by janaki ram in Food & Drink at 10:49 AM on January 08, 2009

Deepthi's Answer

Stir fry is an older cooking technique, most often seen in Asian cooking. However, it has gained popularity over the past 30 years or so, as its advantages of fast, healthy cooking have become apparent. Stir fry is also an easy technique for the beginning cook.

The first rule of thumb in stir fry is to remember to think smaller. Meats and vegetables should be cut into small pieces before cooking. Actually, thinking thumb-size for the chunks is a good way to remember the ideal size. Stir fry also emphasizes fresh flavors and textures, so nothing is overcooked.

Answered at 10:56 AM on January 08, 2009

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What is mean by challah ?

Asked by janaki ram in Food & Drink at 10:51 AM on January 08, 2009

Deepthi's Answer

Challah, pronounced haa-laa, is traditional Jewish yeasted bread. It is made with eggs, as well as flour, yeast, and water, and may be sprinkled with sesame seeds. It is sometimes called egg bread, and has a distinct yellowish interior if egg yolks are used.

Challah is a part of many Sabbath celebrations, and also is consumed during many Jewish holidays. Challah is never eaten on Passover however, because the day calls for eating only unleavened bread. Therefore, no bread containing yeast can be served.

Answered at 10:55 AM on January 08, 2009

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What is mean by flambe ?

Asked by janaki ram in Food & Drink at 10:49 AM on January 08, 2009

Deepthi's Answer

Flambé, a French term meaning “flamed,” is a very special culinary procedure in which alcohol is added during the cooking process in order to create fire within a pot or pan. The flames are a result of the combustion of alcohol. Unless a great deal of alcohol is added to the pan, the combustion should last only for a moment. The flames are extinguished when all of the alcohol has been consumed or “burned off.” Bananas Foster is a dish that is often made using flambé techniques.

When a flambé is created correctly, it creates a beautiful and dramatic culinary scene. Some chefs who fancy flambé add a dash of cinnamon when appropriate as the spice also burns beautifully.

Answered at 10:56 AM on January 08, 2009

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What is mean by grunt ?

Asked by janaki ram in Food & Drink at 10:50 AM on January 08, 2009

Deepthi's Answer

A grunt is a traditional fruit dessert from the East Coast of the United States. It is made by stewing fresh fruit or berries and then dropping large dollops of biscuit dough on top. The dough is steam cooked through the escaping steam from the fruit, and it may be finished in the oven very briefly so that it has a crisp, brown top. Making a grunt is very easy, and the dessert is especially popular in the summer, along with similar desserts like cobblers and crisps. For people who have a lot of fruit but no energy to make a pie, a grunt is an excellent alternative.

Answered at 10:55 AM on January 08, 2009

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