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 ragout ?

Asked by janaki ram in Food & Drink at 9:51 AM on January 08, 2009

Deepthi's Answer

Ragoût is a thick, hearty stew of French origin; a similar version known as ragù is also made in Italy. Depending on the cook and the region, ragoût can be made with the intention of serving it as a main course dish, or it may be designed as a thick sauce to accompany boiled new potatoes, noodles, or some other form of starch. Many French restaurants which offer provincial foods have ragoût on the menu, and versions of this stew are also made in other regions of the world, especially during the winter, when a filling dish can be greatly appreciated.

Answered at 9:52 AM on January 08, 2009

Read answer

What is mean by tzaziki ?

Asked by Jyothi C in Food & Drink at 11:50 PM on January 07, 2009

Deepthi's Answer

Tzaziki is a traditional Greek condiment that is enjoyed with plain or toasted pita bread, stuffed grape leaves, salads, and many other Mediterranean specialties. It is also a staple condiment for gyros. Tzaziki is a dairy-based sauce that can be made with either plain yogurt or sour cream. At its best, tzaziki is a thick, tangy sauce with a little bit of spiciness.

In order to make a party-sized bowl of tzaziki, begin with two large tubs of yogurt, a colander, and cheesecloth. It is important to note that the best tzaziki takes a few hours to prepare; so be sure to give yourself plenty of time. Line your colander with the cheesecloth and pour the yogurt on top. In so doing, the excess water in the yogurt will drain out and leave you with a nice thick base for your tzaziki. Allow the yogurt to drain for half an hour to forty-five minutes.

Answered at 9:46 AM on January 08, 2009

Read answer

What is mean by borage ?

Asked by janaki ram in Food & Drink at 11:48 PM on January 07, 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.” Borage, also called bugloss, is an herb, Borago officinalis, in the same family, Boraginaceae, as the Virginia cowslip and Virginia bluebell. It is an annual that grows wild in the Mediterranean, notably in Crete and Sicily, and is cultivated elsewhere

Answered at 9:44 AM on January 08, 2009

Read answer

What is mean by kombu ?

Asked by janaki ram in Food & Drink at 10:57 AM on January 07, 2009

Deepthi's Answer

Kombu is seaweed from the genus Laminaria, and it is an important part of Japanese cuisine. Kombu is also eaten in other parts of Asia as well; it can be found fresh, dried, pickled, and frozen in many Asian markets. There are a wide range of uses for kombu, and it is one of the more popular foods in Japan since it is so versatile and affordable, thanks to seaweed farming which makes it easy to cultivate and harvest kelp.

Answered at 11:29 AM on January 07, 2009

Read answer

What is mean by umami ?

Asked by janaki ram in Food & Drink at 10:57 AM on January 07, 2009

Deepthi's Answer

Umami is a distinct, difficult to describe flavor caused by the interaction of glutamates, a naturally occurring amino acid, with receptors on the tongue. Some people call umami “the fifth taste,” as it is distinctly not sweet, sour, hot, or salty. In addition to having a unique standalone flavor, umami appears to enhance foods it is combined with, making other flavors richer and more intense. The concept of umami is ancient, although the official term is relatively recent.

Answered at 11:29 AM on January 07, 2009

Read answer

What is mean by quinoa ?

Asked by janaki ram in Food & Drink at 11:49 PM on January 07, 2009

Deepthi's Answer

Quinoa is an ancient crop that grows in poor soil, dry climates and even mountain altitudes. It is native to the Andes, but is also grown in South America and the Colorado Rocky Mountains. Although it can grow in arid conditions, it thrives best in well-drained soil. You should be able to find quinoa in health food stores and larger supermarkets.

A quinoa grain is flat and has a pointed oval shape. The grains exist is several colorations, including yellow, red, brown and black. When cooked, quinoa expands to about three or four times its size. It also has a unique texture; the grain itself is smooth and creamy, but the tail of the grain has a crunchy texture.

Answered at 9:45 AM on January 08, 2009

Read answer

What is mean by kokum ?

Asked by janaki ram in Food & Drink at 10:58 AM on January 07, 2009

Deepthi's Answer

Kokum is unique in that both the rind and the pulp of the fruit can be used in several ways. The meat of the kokum fruit is considered to be an ideal snack when cut into small pieces. As a seasoning, the rind and the pulp are often dried and then pulverized into a powder. The mixture of sour and sweet taste is considered a nice addition to a number of different dishes, both hot and cold. Curry dishes are often created with the use of the kokum powder, as are bean and vegetable dishes. The powder is added during the preparation of the dish in most cases. However, it is not unusual for kokum to be added to the completed dish, in a manner similar to using salt and pepper at the dinner table.

Answered at 11:26 AM on January 07, 2009

Read answer

What is mean by roux ?

Asked by janaki ram in Food & Drink at 11:00 AM on January 07, 2009

Deepthi's Answer

With cooking shows featuring wide ranges of cuisine, many people have learned about roux. "Roux" is the French word for "brown," and brown describes a roux in color. A roux is a base for gravies, soups, etouffee, gumbo and many other Cajun and French dishes. It serves as a thickener, binder and flavoring. Cajun cooking wouldn't taste right without the roux.

Any cook who has made gravy from pan drippings, flour and milk has made a sort of roux. The principles are very similar. With a roux, however, only flour and fat are used. Strange as it sounds, this combination actually does work.

Answered at 11:25 AM on January 07, 2009

Read answer

What is mean by quince ?

Asked by janaki ram in Food & Drink at 10:59 AM on January 07, 2009

Deepthi's Answer

quince is a fruit resembling a pear that was first cultivated in the Middle East. In fact, the proverbial apple offered to Adam by Eve may actually be more accurately translated as a quince. Quinces cannot be eaten like pears or apples, with the exception of the less cultivated pineapple variety, but need to be baked or frozen to eliminate their acidity.

Once ripened, the yellowish fruit still has a hard exterior, much like a winter squash. If one is not using quinces immediately, cooking guides recommend storing them in the refrigerator for up to two weeks. The seeds are poisonous and should be discarded. The core of the quince is very hard, but using a sharp paring knife will divest the quince of both the unusable core and the dangerous seeds.

Answered at 11:25 AM on January 07, 2009

Read all answers

What is mean by champ ?

Asked by janaki ram in Food & Drink at 10:58 AM on January 07, 2009

Deepthi's Answer

Champ is a dish closely associated with Ireland, where it has been made for centuries. It consists of mashed potatoes, traditionally mixed with scallions, and sometimes with peas added. During Ireland's historical periods of financial struggle, numerous families ate champ frequently, since it was cheap and relatively nutritious. The dish is related to colcannon, another Irish potato dish. Most countries have some variation on champ, such as the Dutch stamppot boerenkool.

Answered at 11:28 AM on January 07, 2009

Read answer