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Deepthi's Questions & Answers

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Questions Asked: 42

Best Answers: 12

What is mean by rennet ?

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

Deepthi's Answer

Rennet is an extract from the fourth stomach of young ruminants, such as cows, goats, and sheep. This extract contains a number of enzymes which are designed to help these animals digest their mother's milk, and when added to milk, rennet will cause the milk to coagulate, forming the curds and whey which are so essential in the cheesemaking process. Humans have been working with rennet for thousands of years, and it is typically readily available in stores which carry cheesemaking supplies; it can also be made at home, if you happen to have access to the necessary ingredients. For vegetarians and kosher Jews, non-animal alternatives to rennet are available

Answered at 11:24 AM on January 07, 2009

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What is mean by asiago ?

Asked by janaki ram in Food & Drink at 10:57 PM on January 06, 2009

Deepthi's Answer

Asiago is a type of Italian cow's milk cheese which ranges in texture from soft to hard, depending on the type of Asiago. The cheese is commonly used in kitchens all over Italy, and has spread to other parts of the world as well, where it has become popular in its hard form grated over pasta, pizza, and other similar dishes. Asiago has a characteristic tangy flavor and scent which many consumers greatly appreciate, and can be found in most markets.

Answered at 11:07 PM on January 06, 2009

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What is mean by saffarone ?

Asked by janaki ram in Food & Drink at 10:58 PM on January 06, 2009

Deepthi's Answer

Saffron is a very costly spice, used to flavor and color food. The spice is actually the dried stigma (tiny threadlike strands) of the Crocus Sativus Linneaus, a member of the iris family. A flower's stigma accepts the pollen that is produced by the stamen, which becomes the seeds of the next generation. Each stigma is very small, and tens of thousands of individual strands go into a single ounce of the spice; since the stigmas are hand-plucked from the individual flowers, saffron's high cost becomes more understandable. It is thought that saffron is the most expensive spice in the world.

Saffron originated in the middle east, but is now also associated with Greek, Indian and Spanish cuisines. Fortunately, a very little saffron goes a long way — it is a spice to be added one thread at a time. Just a thread or two can flavor and color an entire pot of rice. The flavor is distinctive and pungent. Most 'saffron rice' mixes commercially available actually use a substitute which dyes the rice the distinctive yellow but which does not impart the flavor of true saffron

Answered at 11:06 PM on January 06, 2009

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What is mean by daikon ?

Asked by janaki ram in Food & Drink at 10:59 PM on January 06, 2009

Deepthi's Answer

Daikon (Raphanus sativus longipinnatus) is a mild white radish shaped like a large carrot. The name “daikon” comes from the Japanese words dai, meaning “big” and kon, meaning “root”. Growing to a length of 8 to 14 inches (20 to 35 cm) and a width of 2 to 4 inches (5 to 10 cm), it certainly lives up to its name. Variant varieties may be cylindrical or even spherical. Almost all types are white, though some are shades of yellow, green, pink, or black.

The daikon radish is popular in the cuisines of Japan, China, Korea, Vietnam, and India. It is known by the names of Japanese or Chinese radish, winter radish, icicle radish, labanos, lobak, and rabu, among others. The daikon is believed to have originated in the Mediterranean region, before being transplanted to east Asia sometime prior to 500 B.C.

Answered at 11:06 PM on January 06, 2009

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What is mean by kimchi ?

Asked by janaki ram in Food & Drink at 11:00 PM on January 06, 2009

Deepthi's Answer

Kimchi is a traditional Korean vegetable side dish. It is also spelled gimchi and kimchee. Kimchi is known as a banchan, or side dish in Korea. It is common, in Korean cuisine, to have many banchan served alongside a meal. Main courses may be accompanied by up to a dozen such side dishes. Kimchi, however, if the most popular of the lot.

Kimchi is made by fermenting seasoned cabbage and other vegetables. In addition to being served as a side dish, kimchi is also served with rice. Furthermore, kimchi is sometimes used as an ingredient in dishes such as kimchi jjigae (a kind of stew) and kimchi bokkeumbap (kimchi fried rice).

Answered at 11:05 PM on January 06, 2009

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What is mean by chianti ?

Asked by janaki ram in Food & Drink at 10:58 PM on January 06, 2009

Deepthi's Answer

Chianti is a wine-growing area within Italy that produces some exceptional red wines. Most Chianti is based around the Sangiovese grape, usually with a bit of white grape added as well. Until recently, wines from Chianti could not be entirely Sangiovese, but this has changed, allowing some high-end winemakers to produce extraordinary examples of Chianti.

Within the Chianti area are seven sub-regions, established in 1932. These regions are: Rufina, Colline Pisane, Montalbano, Classico, Colli Aretini, Colli Fiorentini, and Colli Senesi. The differences in style of Chianti between these regions are immense, and even within a region, Chianti can vary greatly from one winery to the next. It is often said that there are nearly as many styles of Chianti as there are growers of grapes.

Answered at 11:06 PM on January 06, 2009

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What is mean by ramen ?

Asked by janaki ram in Food & Drink at 11:02 PM on January 06, 2009

Deepthi's Answer

Ramen is a Japanese noodle dish that consists of a meaty broth, noodles, and shredded vegetables and meats. The popular food is available fresh at noodle stands all over Japan, and also in a dried, packaged form which is widely eaten all over the world. Inexpensive packaged ramen is often associated with poverty, because it provides basic nutrition on a limited budget and can be easily dressed up with the addition of vegetables and meats. In Japan, ramen is eaten widely by all classes, and can be found in incarnations from simple to gourmet.

Answered at 11:03 PM on January 06, 2009

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What is mean by lovage ?

Asked by janaki ram in Food & Drink at 11:00 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.”

Lovage, Levisticum officinale, is a perennial herb that looks like parsley and is in the parsley, or Apiaceae, family, like anise, dill, caraway, cumin, and fennel. Lovage is native to mountainous areas of southern Europe and Asia Minor. It is sometimes called sea parsley

Answered at 11:05 PM on January 06, 2009

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What is mean by latte ?

Asked by janaki ram in Food & Drink at 11:01 PM on January 06, 2009

Deepthi's Answer

The introduction of franchise coffee houses to America, and the world, has made the latte a household word. Like most American slang, it's a shortened version of its original; the Italian cafellatte, which is simply coffee and milk. Latte is simply Italian for "milk." Traditionally, a latte is double strength coffee, made in a Moka, poured over steamed milk. In Italy a latte is considered a breakfast drink. Today a wide variety of coffee and teas are available as a latte, some hot, some cold, and available all day.

Lattes, cappuccinos, macchiatos, and espressos are considered part of most international coffee menus. However, at franchise coffee houses, these drinks are mostly Americanized. Until recently most baristas in Italy and other European countries served a very different style of coffee drink. Lattes have more milk and less foam than a cappuccino.

Answered at 11:04 PM on January 06, 2009

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What is mean by pozole ?

Asked by janaki ram in Food & Drink at 11:01 PM on January 06, 2009

Deepthi's Answer

Pozole is a traditional Latin American soup which has been served since pre-Columbian times. It continues to be especially popular in Mexico and the American Southwest, where it is often served at celebrations and major events. Numerous variations on basic pozole exist, and some Latin American restaurants actually specialize in offering only pozole, much like noodle shops in Japan and China. In regions with a large Latin American population, it is often possible to find pozole on offer at restaurants, but you can also make it at home if you're feeling adventurous.

The foundation of all pozole is hominy or nixtamal, dried corn which is treated with an alkali like lime. The corn is traditionally soaked in water and lime to loosen the outer shell and germ, and then it is repeatedly rinsed and ground to varying degrees of fineness, depending on the intended use. This process frees up useful vitamins and minerals in the corn so that they can be digested, and it is has been practiced in Latin America for thousands of years by native people.

Answered at 11:04 PM on January 06, 2009

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