1. Nasi Goreng
Nasi goreng had the same beginnings as other versions of fried rice; as a way to avoid wasting rice. Frying the rice could prevent the propagation of dangerous microbes, especially in pre-refrigeration technology Indonesia and also avoid the need to throw out precious food. Nasi Goreng is traditionally served at home for breakfast and it is traditionally made out of leftover rice from the night before. Besides ingredients like shallot, tomato, pepper and chili, the rice is fried with scraps of chicken or beef; usually leftover from a chicken or beef dish.
Nasi goreng is often described as Indones's twist on fried rice. And as with other fried rice recipes in Asia, it has been suggested that it can trace its origin from Southern Chinese fried rice. However, it is not clear when Indonesians began to adopt the Chinese fried rice and create their own version. The trade between China and the Indonesian archipelago flourished from the era of Sriwijaya around the 10th century and intensified in the Majapahit era around the 15th century. By that time Chinese immigrants had begun to settle in the archipleago, bringing along with them their culture and cuisine. Chinese people usually favor freshly cooked hot food, in their culture it is taboo to throw away uneaten foodstuffs. As a result, the previous day's leftover rice was often recooked in the morning. Previously, Indonesians probably simply sun-dried the leftover rice to make intip or rengginang (rice cracker), the dried rice also could be ground to make rice flour.
The Chinese influences upon Indonesian cuisine can be seen in mie goreng that appeared simultaneously with the introduction of the stir frying technique that required the use of a Chinese wok. In China, the stir frying technique became increasingly popular during Ming dynasty (1368-1644 CE). The introduction of stir frying technique, Chinese wok, and also soy sauce probably took place around of after this period, circa 17th century. The common soy sauce has its origin in 2nd century CE China, however, kecap manis (sweet soy sauce) was developed in Indonesia with a generous addition of local palm sugar. Sweet soy sauce plus the addition of shrimp paste, those are the elements that differs Indonesian nasi goreng from Chinese fried rice.
Other than Chinese influence, there is another theory suggested that nasi goreng was actually inspired by a Middle Eastern dish called pilaf, which is rice cooked in seasoned broth. This suggestion is quite plausible in regard to a particular variant - the Betawi nasi goreng kambing (Jakartan goat fried rice),which uses mutton or goat meat (traditionally favoured by Arab Indonesians), rich spices and minyak samin (ghee), which demonstrates Middle Eastern-Indian influence.
Nasi goreng is ubiquitous in Indonesia, and also popular in neighboring Malaysia and Singapore, as well the Netherlands through its colonial ties with Indonesa. Today microwave-heated frozen nasi goreng is available in convenience stores, such as 7-Eleven and Lawson in Indonesia.
https://en.wikipedia.org/wiki/Nasi_goreng
2. Mirepoix
Though the cooking technique is probably older, the term "mirepoix"dates from the 18th and derives, as do many other appellations in French cuisine, from the aristocratic employer of the cook credited with establishing and stabilizing it: in this case, Charles Pierre Gaston Francois de Levis, duc de Levis Mirepoix (1699-1757), French field marshal and ambassador and a member of the noble family of Levis, lords of Mirepoix in Languedoc since the 11th century. According to Pierre Larousse (quoted in the Oxford Companion to Food), the unfortunate Duke of Mirepoix was "an incompetent and mediocre individual...who owed his vast fortune to the affection Louis XV felt toward his wife and who had but one claim to fame: he gave his name to a sauce made of all kinds of meat and variety of seasonings".
The term is not encountered regularly in French culinary texts until the 19th century, so it is difficult to know what a dish a la mirepoix was like in 18th-century France. Beauvilliers, for instance, in 1814, gives a short recipe for a Sauce a la Mirepoix which is a buttery, wine-laced stock garnished with an aromatic mixture of carrots, onion,and a bouquet garni. Careme, in the 1830s, gives a similar recipe, calling it simply Mire-poix; and, by the mid-19th century, Gouffe refers to a mirepoix is listed among essences and, indeed, is a meaty concoction (laced with two bottles of Madeira!), which, like all other essences, was used to enrich many a classic sauce. By the end of the 19th century, the mirepoix had taken on its modern meaning and Joseph Favre in his Dictionnaire universel de cuisine (circa 1895, reprinted 1978) uses the term to describe a mixture of ham, carrots, onions, and herbs used as an aromatic condiment when making sauces or braising meat.
The matignon is very similar to the mirepoix, except that the matignon is designed to be brought to the table and eaten with the dish or alone as a side dish.
According to the 1938 Larousse Gastronomique, a mirepoix may be prepared "au gras" (with meat) or "au maigre" ("lean"). Mirepoix au maigre is sometimes called a brunoise (though strictly speaking this term more accurately merely designates the technique of cutting into small dices with a knife). A mirepoix au gras contains diced ham or pork belly as an additional ingredient. Similar combinations, both in and out of the French Culinary repertoire, may include leeks, parsnips, garlic, tomatoes, shallots, mushrooms, bell peppers, chilies, and ginger, according to the requirements of the regional cuisine or the instructions of the particular chef or recipe. The analogous soffritto (frequently containing parsley) is the basis for many traditional dishes in classic Italian cuisine,and the soffritto serves a similar purpose in Spanish cuisines. In Cajun and Creole cuisine, a mirepoix or (jocularly so-called) "holy trinity" is a combination of onions, celery, and bell peppers.
Traditionally, the weight ratio fro mirepoix is 2:1:1 of onions, celery, and carrots; the ratio for bones to mirepoix for stoc is 10:1. When making a white stock, or fond blanc, parsnips are used instead of carrots to maintain the pale color.
3. Mayonnaise (MAY-uh-nayz)
The word mayonnaise was not used for a dressing before the start of the 19th century. The earliest reference appears to be by Alexandre Viard (1806), who however never quite gives a recipe for the dressing itself. At that point, the sauce was made with aspic or jelly, rather than an egg emulsion. In 1808, Grimmod de La Reyniere referred to a "bayonnaise" sauce: "But if one wants to make from this cold chicken, a dish of distinction, one composes a bayonnaise, whose green jelly, of a good consistency, forms the most worthy ornament of poultry and fish salads.
The Oxford English Dictionary records the use of the word "mayonnaise" in English in 1815. The larousse Gastronomique suggests : "Mayonnaise, in our view, is a popular corruption of mayeunaise, derived from the very old French word moyeu, which means yolk of egg. The sauce may have been named mayennaise after Charles de Lorraine, duke of Mayenne, because he took the time to finish his meal of chicken with cold sauce before being defeated in the Battle of Arques. According to Trutter et al : "it is highly probable that wherever olive oil existed, a simple preparation of oil and egg came about - particularly in the Mediterranean region, where aioli (oil and garlic) is made."
One of the most common places named as the origin of mayonnaise is the town of Mahon in Menorca, Spain, where it was then taken to France after Armand de Vignerot du Plessis's victory over the British at the city's port in 1756. According to this version, the sauce was originally known as salsa mahonesa in Spanish, still an accepted form together with "mayonesa", and maonesa" (later maionesa) in Catalan (as it is still known in Menorca), with French mayonnaise being incorporated into English following popularization in French cuisine.
4. Bearnaise sauce (bair-naz)
The sauce was likely first created by the chef Collinet, the inventor of puffed potatoes (pommes de terre soufflees), and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye, not far from Paris. This assumption is supported by the fact that the restaurant was named for Henry IV of France, a gourmet himself, who was born in the Bearn region, a former province now in the department of Pyrenees-Atlantiques, in soutwestern France.
The sauce was likely first created by the chef Collinet, the inventor of puffed potatoes (pommes de terre soufflees), and served at the 1836 opening of Le Pavillon Henri IV, a restaurant at Saint-Germain-en-Laye, not far from Paris. This assumption is supported by the fact that the restaurant was named for Henry IV of France, a gourmet himself, who was born in the Bearn region, a former province now in the department of Pyrenees-Atlantiques, in soutwestern France.
5. Hollandaise Sauce (HOL-uhn-dayz)
Sauce Hollandaise translates from French as "Dutch sauce". The recipe for Dutch sauce would appear to be a classic Hollandaise. However, there seems to be little explanation as to why it was so named. From the name, Hollandaise sauce would imply Dutch origins. However, like many dishes, there are connections to the French Huguenots who were forced out of France in the late 17th century, but eventually returned from the various countries to which they had fled. Huguenots, returning from Holland, are said to have brought the recipe back to France that they had developed abroad. The first documented mention of a recipe is from 1651 in Francois Pierre La Varennes's Le Cuisinier Francios for "asparagus with fragrant sauce".
"Make a sauce with some good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle."
La Varenne is credited with bringin sauces out of the Middle Ages with his publication and may well have invented hollandaise sauce. The French developed Isigny sauce, very similar to hollandaise, and named after the Norman town of Isigny-sur-Mer which produces the finest French butter. Isigny sauce is found in recipe books from the 19th century. However, the story that the sauce began to be called Hollandaise after World War I, when butter shortages froced imports from Holland, is clearly inaccurate. While the Norman butter helped the sauce reach a higher status, it actually dates back to when the Dutch sold butter and cheese to Europe from cattle grazed on reclaimed sea land.
By the 19th century, sauces had been classified into four distinct categories by Chef Marie-Antoine Careme. One of Careme's family of sauces was allemande, which was a stock-based sauce using egg and lemon juice. Auguste Escoffier updated that list in the early 20th century by replacing allemande with Hollandaise sauce as part of his family of five mother sauces of Haute cuisine. While many believe that a true Hollandaise sauce should only contain the basic ingredients of eggs, butter and lemon, Prosper Montagne suggested using either a white wine a vinegar reduction, similar to a Bearnaise sauce, to help improve the taste.
"Make a sauce with some good fresh butter, a little vinegar, salt, and nutmeg, and an egg yolk to bind the sauce; take care that it doesn't curdle."
La Varenne is credited with bringin sauces out of the Middle Ages with his publication and may well have invented hollandaise sauce. The French developed Isigny sauce, very similar to hollandaise, and named after the Norman town of Isigny-sur-Mer which produces the finest French butter. Isigny sauce is found in recipe books from the 19th century. However, the story that the sauce began to be called Hollandaise after World War I, when butter shortages froced imports from Holland, is clearly inaccurate. While the Norman butter helped the sauce reach a higher status, it actually dates back to when the Dutch sold butter and cheese to Europe from cattle grazed on reclaimed sea land.
By the 19th century, sauces had been classified into four distinct categories by Chef Marie-Antoine Careme. One of Careme's family of sauces was allemande, which was a stock-based sauce using egg and lemon juice. Auguste Escoffier updated that list in the early 20th century by replacing allemande with Hollandaise sauce as part of his family of five mother sauces of Haute cuisine. While many believe that a true Hollandaise sauce should only contain the basic ingredients of eggs, butter and lemon, Prosper Montagne suggested using either a white wine a vinegar reduction, similar to a Bearnaise sauce, to help improve the taste.
6. Bechamel Sauce (bay-shah-mel)
Balsamella or Besciamella is the italian equivalent of the French Bechamel : a very simple white sauce of flour, butter and milk. The sauce was originally from renaissance Tuscany and was known as "Salsa Colla or Colletta" ("glue sauce") because of the gluey consistency of the sauce, and was brought to France by thhe chefs of Catherina de' Medici in 1533. Louis de Bechamel, Marquis de Nointel, was a financier who held the honoreary post of chief steward to King Louis XIV. The sauce was prominent in Italian cooking texts of the Renaissance as "salsa colla", but was renamed much later in Le Cuisinier : Francois, published in 1651 by Francois Pierre La Varenne (1615-1678), chef de cuisine to Nicolas Chalon du Ble, marquis d'Uxelles. The foundation of French cuisine, the Cuisinier Francois ran through some thirty editions in seventy-five years.
The sauce originally was a veal veloute with a large amount of cream added.
Balsamella or Besciamella is the italian equivalent of the French Bechamel : a very simple white sauce of flour, butter and milk. The sauce was originally from renaissance Tuscany and was known as "Salsa Colla or Colletta" ("glue sauce") because of the gluey consistency of the sauce, and was brought to France by thhe chefs of Catherina de' Medici in 1533. Louis de Bechamel, Marquis de Nointel, was a financier who held the honoreary post of chief steward to King Louis XIV. The sauce was prominent in Italian cooking texts of the Renaissance as "salsa colla", but was renamed much later in Le Cuisinier : Francois, published in 1651 by Francois Pierre La Varenne (1615-1678), chef de cuisine to Nicolas Chalon du Ble, marquis d'Uxelles. The foundation of French cuisine, the Cuisinier Francois ran through some thirty editions in seventy-five years.
The sauce originally was a veal veloute with a large amount of cream added.
/bechamel-01-2500-56a210195f9b58b7d0c62a9e.jpg)
7. Danish (Bread)
The origin of the Danish pasty is often ascribed to a strike amongst bakery workers in Denmark in 1850. The strike caused bakery owners to hire workers from abroad, among them several Austrian bakers, who brought along new baking tradition and pastry recipes. The Austrian pastry of Plundergeback soon became popular in Denmark and after the labour disputes ended, Danish bakers adopted the Austrian recipes, adjusting them the other own liking and tradition by increasing the amount of egg and fat for example. This development resulted in what is now knows as the Danish pastry.
One of the baking techniques and traditions that the Austrian bakers brought with them was the Viennese lamination technique. Due to such novelties the Danes called the pastry technique "wienerbrod" (Vienna bread) and, as mentioned, that name is still in use in Northern Europe today. At the time, almost all baked goods in Denmark were given exotic names.
8. Baguette (French Bread)
The word "baguette" was not used to refer to a type of bread until 1920, but what is now known as a baguette may have existed well before that date. The word simply means "wand", "baton" or "stick", as in baguette magique (magic wand), baguettes chinoises (chopsticks), or baguette de direction (conductor's baton).
Though the baguette today is often considered one of the symbols of French culture viewed from abroad, the association of France with long loaves predates any mention of it. Long, if wide, loaves had been made since the time of King Louis XIV, long thin ones since the mid-eighteenth century and by the nineteenth century some were far longer than the baguette: "...loaves of bread six feet long that look like crowbars (1862), housemaids were hurrying homewards with their purchases for various Gallic breakfasts, and the long sticks of bread, a yard or two in length, carried under their arms, made an odd impression upon me." (1898).
A less direct link can be made however with deck ovens, or steam ovens. Deck/steam ovens area combination of a gas-fired traditional oven and a brick oven, a thick "deck" of stone or firebrick heated by natural gas instead of wood.The first steam oven was brought (in the early nineteenth century) to Paris and whom some French sources thus credit with originating the baguette.
An unsourced article in The Economist states that in October 1920 a law prevented bakers from working before 4 a.m, making it impossible to make traditional round loaves in time for customer's breakfasts.Switching from the round loaf to the previously-less-common slender shape of the baguette, the article claims, solved the problem, because it could be prepared and baked much more quickly.
The law in question appears to be one from March 1919, though some say it took effect in October 1920 :
It is forbidden to employ workers at bread and pastry making between ten in the evening and four in the morning.
The rest of the account remains to be verified, but the use of the word for a long thin bread does appear to be a twentieth century innovation.
https://en.wikipedia.org/wiki/Baguette
9. Toasted Bread
The word "toast", which means "sliced bread singed by heat" comes from the Latin torrere, "to burn". The first reference to toast in print is in a recipe for Oyle Soppys (flavoured onions stewed in a gallon of stale beer and a pint of oil) that dates from 1430. In the 1400s and 1500s, toast was discarded or eaten after it was used as a flavouring for drinks. In the 1600s, toast was still thought of as something that was "put in into drinks. Shakespeare gave this line to Falstaff in The Merry Wives of Windsor, 1616: "Go, fetch me a quart of Sacke (sherry), put a tost in 't". By the 1700s, there were references to "toast" as a gesture that indicates sexual attraction for person: "Ay, Madam, it has been your Life's whole Pride of late to be the Common Toast of every Publik Table.
Toast has been used as an element of American haute cuisine since at least the 1850s.
https://en.wikipedia.org/wiki/Toast
10. Muffin
The name is first found in print in 1703, spelled moofin; it is of uncertain origin but possibly derived from the Low German Muffen, the plural of Muffe meaning a small cake, or possibly with some connection to the Old French Moufflet meaning soft as said of bread.
https://en.wikipedia.org/wiki/Muffin
Komentar
Posting Komentar