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The Mineral Waters of Europe
ffti '.>\V‘ :: T -T'Tnt r TICEB9S5S & ;v~. >Vvv\\\\\vSVW<A\\vvVvi% V\\\WvVA ^.« .\v>V>»wv> ft ‘ai^trq I : ; ; THE MINERAL WATERS OF EUROPE: INCLUDING T DESCRIPTION OF ARTIFICIAL MINERAL WATERS. BY TICHBORNE, LL.D, F.C.S., M.R.I.A., Fellow of the Institute of Chemistry of Great Britain and Ireland ; Professor of Chemistry at the Carmichael College of Medicine, Dublin; Late Examiner in Chemistry in the University of Dublin; Professor of Chemistry, Apothecaries' Hall of Ireland ; President of the Pharmaceutical Society of Ireland Honorany and Corresponding Member of the Philadelphia and Chicago Colleges of Pharmacy ; Member of the Royal Geological Society of Ireland Analyst to the County of Longford ; £c., £c. AND PROSSER JAMES, M.D., M.R.C.P., Lecturer on Materia Medica and Therapeutics at the London Hospital; Physician to the Hospital for Diseases of the Throat and Chest ; Late Physician to the North London Consumption Hospital; Ac., tCc., &c. LONDON BAILLIERE, TINDALL & COX. 1883. Digitized by the Internet Archive in 2015 https://archive.org/details/b21939032 PREFACE. Most of the objects had in view in writing the present work have been incidentally mentioned in the Introductory Chapter. It may, however, be desiderable to enumerate concisely the chief points which have actuated the authors in penning the “ Mineral Waters of Europe.” The book is intended as a reliable work of reference in connection with the chief mineral waters, and also to give the character and locality of such other waters as are in use. In many of the books published upon the subject the analyses given do not represent the present com- position of the waters. -
A Taste of Teaneck
.."' Ill • Ill INTRODUCTION In honor of our centennial year by Dorothy Belle Pollack A cookbook is presented here We offer you this recipe book Pl Whether or not you know how to cook Well, here we are, with recipes! Some are simple some are not Have fun; enjoy! We aim to please. Some are cold and some are hot If you love to eat or want to diet We've gathered for you many a dish, The least you can do, my dears, is try it. - From meats and veggies to salads and fish. Lillian D. Krugman - And you will find a true variety; - So cook and eat unto satiety! - - - Printed in U.S.A. by flarecorp. 2884 nostrand avenue • brooklyn, new york 11229 (718) 258-8860 Fax (718) 252-5568 • • SUBSTITUTIONS AND EQUIVALENTS When A Recipe Calls For You Will Need 2 Tbsps. fat 1 oz. 1 cup fat 112 lb. - 2 cups fat 1 lb. 2 cups or 4 sticks butter 1 lb. 2 cups cottage cheese 1 lb. 2 cups whipped cream 1 cup heavy sweet cream 3 cups whipped cream 1 cup evaporated milk - 4 cups shredded American Cheese 1 lb. Table 1 cup crumbled Blue cheese V4 lb. 1 cup egg whites 8-10 whites of 1 cup egg yolks 12-14 yolks - 2 cups sugar 1 lb. Contents 21/2 cups packed brown sugar 1 lb. 3112" cups powdered sugar 1 lb. 4 cups sifted-all purpose flour 1 lb. 4112 cups sifted cake flour 1 lb. - Appetizers ..... .... 1 3% cups unsifted whole wheat flour 1 lb. -
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND of BAKING
Bakery and Confectionary HM-302 UNIT: 01 HISTORICAL BACKGROUND OF BAKING STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Historical Background of Baking 1.4 Introduction to Large, Small Equipments and Tools 1.5 Wheat 1.5.1 Structure of Wheat 1.5.2 Types of Flour 1.5.3 Composition Of Flour 1.5.4 WAP of Flour 1.5.5 Milling of Wheat 1.5.6 Differences Between Semolina, Whole Wheat Flour And Refined Flour 1.5.7 Flour Testing 1.6 Summary 1.7 Glossary 1.8 Reference/Bibliography 1.9 Terminal Questions 1.1 INTRODUCTION BREAD!!!!…….A word of many meanings, a symbol of giving, one food that is common to so many countries….but what really is bread ????. Bread is served in various forms with any meal of the day. It is eaten as a snack, and used as an ingredient in other culinary preparations, such as sandwiches, and fried items coated in bread crumbs to prevent sticking. It forms the bland main component of bread pudding, as well as of stuffing designed to fill cavities or retain juices that otherwise might drip out. Bread has a social and emotional significance beyond its importance as nourishment. It plays essential roles in religious rituals and secular culture. Its prominence in daily life is reflected in language, where it appears in proverbs, colloquial expressions ("He stole the bread from my mouth"), in prayer ("Give us this day our daily bread") and in the etymology of words, such as "companion" (from Latin comes "with" + panis "bread"). 1.2 OBJECTIVE The Objective of this unit is to provide: 1. -
Detailed Instructions of the Electric Pyrolytic Oven
GB IE MT DETAILED INSTRUCTIONS OF THE ELECTRIC PYROLYTIC OVEN www.gorenje.com We thank you for your trust in purchasing our appliance. This detailed instruction manual is supplied to allow you to learn about your new appliance as quickly as possible. Make sure you have received an undamaged appliance. Should you notice any transport damage, please notify your dealer or regional warehouse where your appliance was supplied from. The telephone number can be found on the invoice or on the delivery note. Instructions for installation and connection are supplied on a separate sheet. Instructions for use are also available at our website: www.gorenje.com / < http://www. gorenje.com /> Important information Tip, note CONTENTS WARNINGS 4 IMPORTANT SAFETY INSTRUCTIONS 6 Before connecting the appliance 7 THE ELECTRIC PYROLYTIC OVEN INTRODUCTION 10 Control unit 12 Information on the appliance - data plate (depending on the model) 13 BEFORE THE FIRST USE INITIAL PREPARATION OF THE 14 FIRST USE APPLIANCE 15 SELECTING THE MAIN MENUS FOR BAKING AND SETTINGS SETTINGS AND BAKING 16 A) Baking by selecting the type of food (automatic mode auto) 18 B) Baking by selecting the mode of operation (professional (pro) mode) 24 C) Storing your own programme (my mode) 25 START OF BAKING 25 END OF BAKING AND OVEN SHUT-OFF 26 SELECTING ADDITIONAL FEATURES 28 SELECTING GENERAL SETTINGS 30 DESCRIPTIONS OF SYSTEMS (COOKING MODES) AND COOKING TABLES 45 MAINTENANCE & CLEANING CLEANING AND MAINTENANCE 46 Conventional oven cleaning 47 Automatic oven cleaning – pyrolysis 49 Aqua clean cleaning program 50 Removing and cleaning wire and telescopic extendible guides 51 Removing and inserting the oven door 53 Removing and inserting the oven door glass pane 54 Replacing the bulb PROBLEM 55 TROUBLESHOOTING TABLE SOLVING 56 DISPOSAL 697193 3 IMPORTANT SAFETY INSTRUCTIONS CAREFULLY READ THE INSTRUCTIONS AND SAVE THEM FOR FUTURE REFERENCE. -
Alyonka Russian Cuisine Menu
ZAKOOSKI/COLD APPETIZERS Served with your choice of toasted fresh bread or pita bread “Shuba” Layered salad with smoked salmon, shredded potatoes, carrots, beets and with a touch of mayo $12.00 Marinated carrot or Mushroom salad Marinated with a touch of white vinegar and Russian sunflower oil and spices $6.00 Smoked Gouda spread with crackers and pita bread $9.00 Garden Salad Organic spring mix, romaine lettuce, cherry tomatoes, cucumbers, green scallions, parsley, cranberries, pine nuts dressed in olive oil, and balsamic vinegar reduction $10.00. GORIYACHIE ZAKOOSKI/HOT APPETIZERS Chebureki Deep-fried turnover with your choice of meat or vegetable filling $5.00 Blini Russian crepes Four plain with sour cream, salmon caviar and smoked salmon $12.00 Ground beef and mushrooms $9.00 Vegetable filling: onion, carrots, butternut squash, celery, cabbage, parsley $9.00 Baked Pirozhki $4.00 Meat filling (mix of beef, chicken, and rice) Cabbage filling Dry fruit chutney Vegetarian Borscht Traditional Russian soup made of beets and garden vegetables served with sour cream and garlic toast Cup $6.00 Bowl $9.00 Order on-line for pickup or delivery 2870 W State St. | Boise | ID 208.344.8996 | alyonkarussiancuisine.com ENTREES ask your server for daily specials Beef Stroganoff with choice of seasoned rice, egg noodles, or buckwheat $19.95 Pork Shish Kebab with sauce, seasoned rice and marinated carrot salad $16.95 Stuffed Sweet Pepper filled with seasoned rice and ground beef $16.95 Pelmeni Russian style dumplings with meat filling served with sour cream $14.95 -
Danish Pastry Modified from a Recipe Found on Epicurious 2016
Danish Pastry Modified from a recipe found on Epicurious 2016 INGREDIENTS Danish Pastry • 3 ½ cups King Arthur bread flour (send away for it; higher protein and loftier yeasted breads) • 3 sticks CHILLED salted butter (needs to be firm so it doesn’t melt into the flour) • 2 packages active dry yeast • ½ cup warm water • ½ cup heavy cream • ½ tsp (rounded) freshly crushed cardamom (I couldn’t find fresh, used Spice islands from store) • ½ tsp salt • 2 eggs room temperature, well beaten • ½ cup sugar • Small package of sliced (not slivered) almonds for sprinkling on top Almond Filling • ½ stick butter (save other ½ for icing) • ¾ cup powdered sugar • ¼ tsp almond extract • Two generous dashes cinnamon • 1 cup finely pulverized almonds (Almond “flour” that’s 100% almonds is perfect) • 1 7 oz stick of almond PASTE (not marzipan which is too sweet) • 1 egg white Egg Wash • 1 slightly beaten egg • 2 tbs milk (I used one water, one heavy cream) Icing • ½ stick butter, browned slightly • ½ tsp vanilla extract • 1 cup powdered sugar • 2-3 tsp water PREPARATION Read the whole recipe first then make your shopping list and gather kitchen tools (including waxed paper). The dough will sit overnight so plan accordingly. DAY 1 Pastry • Measure four into large bowl. Cut the chilled butter into ¼’ thick slices and add flour. Cut the butter into the flour until approximate size of peas. (Watch You Tube videos on cutting butter into flour if you have never done this) You don’t need a food processor and it doesn’t take that long to do. • In another med size bowl, dissolve/gently stir yeast in warm water. -
Introduction to Baking and Pastries Chef Tammy Rink with William R
Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. ii | Introduction to Baking and Pastries Introduction to Baking and Pastries | iii Introduction to Baking and Pastries Chef Tammy Rink With William R. Thibodeaux PH.D. iv | Introduction to Baking and Pastries Introduction to Baking and Pastries | v Contents Preface: ix Introduction to Baking and Pastries Topic 1: Baking and Pastry Equipment Topic 2: Dry Ingredients 13 Topic 3: Quick Breads 23 Topic 4: Yeast Doughs 27 Topic 5: Pastry Doughs 33 Topic 6: Custards 37 Topic 7: Cake & Buttercreams 41 Topic 8: Pie Doughs & Ice Cream 49 Topic 9: Mousses, Bavarians and Soufflés 53 Topic 10: Cookies 56 Notes: 57 Glossary: 59 Appendix: 79 Kitchen Weights & Measures 81 Measurement and conversion charts 83 Cake Terms – Icing, decorating, accessories 85 Professional Associations 89 vi | Introduction to Baking and Pastries Introduction to Baking and Pastries | vii Limit of Liability/disclaimer of warranty and Safety: The user is expressly advised to consider and use all safety precautions described in this book or that might be indicated by undertaking the activities described in this book. Common sense must also be used to avoid all potential hazards and, in particular, to take relevant safety precautions concerning likely or known hazards involving food preparation, or in the use of the procedures described in this book. In addition, while many rules and safety precautions have been noted throughout the book, users should always have adult supervision and assistance when working in a kitchen or lab. Any use of or reliance upon this book is at the user's own risk. -
Ar Yzt a Food Solutions
ARYZTA FOOD SOLUTIONS - FOODSERVICE - 2018 FOOD SOLUTIONS - FOODSERVICE ARYZTA Aryzta_brochure_cover.indd 1-3 11/01/2018 14:38 ORDERING You can place your order from 8am to 5pm Monday to Friday and from 9am to 4pm on Saturday by simply calling the numbers below or emailing: [email protected] Foodservice ROI: 1850 457 459 Foodservice NI: 028 9262 2200 At ARYZTA Food Solutions we’re united by a passion for food and the Email: [email protected] desire to help food businesses serve memorable taste experiences. The following information is required when ordering: Our heritage dates back to the 19th Century where we began as an agricultural wholesaler in Ireland, and today we are absolutely committed Your Account No. Delivery Date to producing the highest quality products from the finest ingredients. Your Name or Order No. Your Order Not only do we have this long standing obsession with all things food, we are also devoted to exceptional customer service delivered directly to you. Our recipe for success begins with a deep understanding of food. We use the reach of our network to navigate global food trends and develop a holistic understanding of the international food market. Then we share this knowledge and work alongside partners and suppliers to uncover insights and new commercial opportunities. To meet the needs of different food businesses across the island of Ireland, we have built a portfolio of specialist brands. Our portfolio of brands includes: • Coup de Pates, our premium food service brand. It combines an international outlook with the tradition and innovation of French gastronomy to supply semi-prepared and finished foods for the foodservice industry. -
Oliivit 3,5 Ranet 5 Valkosipuleivät 4 VHS 6 Paahdetut Porkkanat 6
Oliivit 3,5 Pestopasta 10 Lehtikaalipestoa, Harjun ricottaa Ranet 5 & kurpitsansiemeniä (L, V*, G*) Palsternakkaranskalaiset & tillimajoneesia (V, G) Maa-artisokkapasta 14 Valkosipuleivät 4 Harjun ricottaa, ruskistettua voita, kurpitsansiemeniä (L, V*, G*) Yrttistä valkosipulivoita juurileivällä (L, V) VHS 6 Halloumisalaatti 15 Lehtikaalia, bataattia, avocadoa, keitetty Vihreitä tomaatteja (fermentoituna) kananmuna, punakaalia, unikonsiemeniä & hunajaa & smetanaa (L ,G, V*) jugurttia (L, G) Paahdetut Porkkanat 6 Uunibataatti 16 Luomuporkkanoita, jugurttikastiketta (L, G, V*) Mustakaalia, ruskistettua sinappikastiketta, fermentoitua chiliöljyä, Herkku-Harri 7 puolukkaa, mantelia (L, V*, G) Pikkelöityä Itämeren silakkaa, smetanaa ja sinapinsiemeniä (L, G) Päivän Kala TBA 23 Paahdettua puikulaa, mustakaalia, Uunijuusto 8,5 kirvelihollandaisea, ruskistettua voita, hasselpähkinää (L, G) Vuohenjuustoa, ruskistettua voita, mustaherukkahilloa ja juurileipää (L, G*) Rydbergin Leipä 22 Ahvenleipä 9,5 Paistettua ulkofileetä juurileivän päällä, Hollandaise-kastiketta, karamellisoitua sipulia Paistettua ahventa saaristolaisleivän & punajuurta ja mummonkurkkua (L) päällä, emmentalia, pikkelöityä punasipulia ja smetanaa (L) Ahvenanmaan pannukakku 8 Tomaattikeitto 8 Mascarponea, mansikkahilloa, marjoja (L) Fenkolilla maustettu täyteläinen tomaattikeitto, fermentoitua chilikastiketta ja krutonkia (V, G*) Kurpitsahyydyke 7 Kaurakermavaahtoa, karamellisoitua Juustolautanen (ATB) 9 mantelia, mustikkaa (V, G) Valikoima Lentävän Lehmän juustoja, mustaherukkahilloa -
Recipe Except Substitute 1/4 Cup Cocoa for 1/4 Cup of the Flour (Stir to Blend with Flour and Sugar) and Omit Almond Flavoring
Almond Filling Grouping: Pastries, basic mixes Yield: 10 pound Serving: 30 Ingredient 1 #10 can Almond Paste 1/2 #10 can Sugar 1/2 #10 can Raw Sliced Almonds 16 each Eggs, possibly 18 1 cup Brandy / Amaretto 10 cup Cake Crumbs Preparation 1. Cream almond paste and sugar with a paddle until smooth. 2. Add the raw almonds, eggs, and liquor, mixing until just blended. 3. Add the cake crumbs, adjusting by eye to consistency. Almond Dough Grouping: Pastries, amenities, Yield: 0.5 sheet pan Serving: OR 9 pounds 6 ounces Ingredient 1 pound 8 ounce Sugar 2 pound 4 ounce Butter 12 ounce Egg 3 pound 12 ounce Pastry flour Sifted 1 pound 2 ounce Almond flour Sifted Preparation 1. Cream together butter and sugar. Slowly incorporate eggs. 2. Add flours all at once and mix only until incorporated. New England Culinary Institute, 2006 1 Almond Macaroon (Amaretti) Grouping: Pastries, amenities, Yield: 100 Cookies Serving: Ingredient 3 1/2 pound Almond paste 2 1/2 pound Sugar 2 ounce Glucose 1/2 quart Egg whites Couverture Preparation 1. Soften almond paste with a little egg white. Add sugar and glucose then incorporate the rest of the whites. Pipe round shapes, moisten, and dust with powdered sugar before baking. For Amaretti, allow to dry overnight, THEN dust with powdered sugar and press into star before 2. For walnut macaroons, replace 1 1/2 lbs. Almond paste with very finely ground walnuts, and increase glucose to 3 oz. Let stand overnight before piping oval shapes. Top with half a walnut. -
Grandma's Easy Strudel
There are two strudel recipes for you to choose from. An easy one and a more involved one. Happy Baking! Grandma’s Easy Strudel 1 package of Puff Pastry sheets 6 cups of apples 2/3 cups of golden raisins plumped in hot water for 10 minutes ½ cup granulated sugar 1 teaspoon cinnamon ¼ teaspoon nutmeg Powdered sugar 1. Preheat oven for 375 degrees 2. Defrost puff pastry sheets 3. Roll out puff pastry sheets to half thickness 4. Peel, core, and slice apples 5. Mix apples cinnamon, sugar, nutmeg, and raisins 6. Add filling to center of puff pastry long ways 7. Fold over edges of puff pastry sheet leaving the center open 8. Repeat with second 9. Transfer strudel to baking sheet and bake for 35-40 minutes until golden brown Even easier Substitute apples for your favorite canned pie filling! Full Strudel Recipe Dough 1 1/2 cups all-purpose flour 1/4 teaspoon salt 1/3 cup lukewarm water 2 tablespoons vegetable oil 1/2 teaspoon lemon juice Filling 3/4 cup butter, melted 2/3 cup breadcrumbs 6 cups of Granny Smith apples thinly sliced 2/3 cup golden raisins, plumped in hot water for 10 minutes 1/2 cup granulated sugar 1 teaspoon cinnamon 1/4 teaspoon of nutmeg Powdered sugar 1. If using a stand mixer, combine the flour and salt, mixing add in the water, oil, and lemon juice while mixing on low speed until you get a soft dough, then using the kneading hook, knead the dough until a soft ball forms. -
Central Asian Cuisine
[DATUM] [FIRMENNAME] [Firmenadresse] www: kalpak-travel.com email: [email protected] phone: +41 79 199 9739 Introduction to Central Asian Cuisine Food’s an important part of any trip. We both worry and get excited about all the delicious things we might taste during our travels. We’ve put together a food guide so that if you’re about to embark on a journey through Central Asia, you’ll know what to expect. We’ll unravel the mystery of lagman, plov, manty, beshbarmak and other such names you’ll encounter on a typical restaurant or café menu. We’ll also give you a bit of background about the cultural and historical peculiarities of the region’s food habits. You’ll understand the basics of a Central Asian nomad’s diet based on meat and dairy, see how that differs from the settled people of the region with their love of vegetables, rice and noodles as well as the Russians who influenced the region when it was part of the Soviet Union. Why not download our guide, print it out and take it with you? Bread – Lepyoshka, Tandyr Nan, Patyr Nan – Лепешка /Нан In Central Asia, a meal without bread is considered incomplete. It’s almost sacred here! You’ll find a variety of bread in stores and cafes, but the most common and popular one is a round shaped flat white bread. Typically, it’s baked in a fire oven known as a tandyr (tandoori). As you travel, you will discover that the taste and shape of this bread will vary slightly from place to place.