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Deutscher Wein 2007-09-27 06:05:00
Deutscher Wein
Wer weiß heute noch, dass die guten Rieslinge aus dem Rheingau einst, im 19. Jahrhundert, die teuersten Weine der Welt warten? Eine Flasche aus einem Rheingauer Spitzengut kostete bei den Londoner Weinhändlern so viel wie sechs Magnumflaschen Château Lafite, der auch damals schon ein teurer Bordeaux war.
Der lange schmerzhafte Niedergang des deutschen Weins führte nach dem Zweiten Weltkrieg in die berüchtigten Niederungen von Tropfen wie Kröver Nacktarsch oder Liebfrauenmilch, einem sehr lieblichen Verschnitt auf Rieslingbasis, der jahrelang die Hälfte des deutschen Exports ausmachte. Er war süß und er war billig. Und heute ist er so gut wie ausgestorben. Denn inzwischen haben wir, im Gefolge der neuen deutschen Küche, den neuen deutschen Wein: „Das deutsche Weinwunder“, wie der „Wine Spectator“ titelte.
Die Fachleute sprechen lieber von einer Riesling-Renaissance. Sie startete in den neunzi
Deutsche Wurst 2007-09-27 06:05:00 Deutsche
Wurst
Wenn international die Rede ist von deutscher Kost, fällt vielen wohl immer noch als erstes Schweinebraten oder Eisbein ein; vielleicht kommt noch das Sauerkraut dazu. Mal abgesehen davon, dass an diesen Klischees nicht mehr allzu viel dran ist und diese Gerichte zwar existieren, aber bestimmt nicht täglich auf dem Tisch stehen: Wenn es eine wirkliche nationale Spezialität Deutschlands gibt, dann dürfte das die Wurst sein. Es gibt von ihr weltrekordverdächtige 1500 Sorten, gekochte und gebratene und jene, die kalt als Brotauflage gegessen werden. Fast die Hälfte das Fleischkonsums wird in Deutschland in Form von Wurst verzehrt.
Die berühmteste ist die Currywurst. Die Hauptstadt reklamiert für sich, sie erfunden zu haben, aber, auch das Ruhrgebiet und Hamburg erheben Ansprüche. Zu bekommen ist sie heute eigentlich an jedem Imbissstand im Land. Wenn Politiker populär sein wollen, dann essen sie an einer Currywurstbud
[Kochlexikon] Commonly used kitchen words 2007-10-12 14:32:00 (En)recipes (De)Rezepte (Fr)recettes
(En)cooking (De)Kocken (Fr)cuisine
(En)baking (De)Backen (Fr)faire
Yang Zhao 2007-10-13 03:32 发表评论
[liste] The best films about western Food 2007-10-12 07:02:00
Eden / 伊甸园
Josef Ostendorf ... Gregor / Charlotte Roche ... Eden / Devid Striesow ... Xaver / 德国/瑞士 / Michael Hofmann / 伊甸园 / 德语
Bella Martha / 美味关系 / 厨房的秘密
Martina Gedeck / Sergio Castellitto / 奥地利 / 德国 / 意大利 / Sandra Nettelbeck / 美味关系 / Sandra Nettelbeck
Babettes gæstebud / Babette's Feast / 巴贝特之宴
Stéphane Audran / 丹麦 / Gabriel Axel / 巴贝特之宴 / 卡柏瑞尔亚斯里 (Gabriel Axel) / Isak Dinesen / Danish / Swedish / French
Chocolat / 浓情巧克力 / 情迷朱古力
Johnny De
"FoodandWind" (in Chinese) is a good magazine 2007-10-12 06:15:00 FoodandWine (in Chinese
) is a good magazine for readers. It's new, beinging from Jan. 2006. It introduce the Food & Wine, chefs, restaurants.
The covers of FoodandWine 2006:
The covers of FoodandWine 2007:
Yang Zhao 2007-10-12 19:15 发表评论
[Verbindungen]Deutsche Sterne 2007-11-11 16:19:00
Eckart Witzigmann
Harald Wohlfahrt
Johann Lafer
Michael Hoffmann
Sarah Wiener
Sybille Milde
Vincent Klink
Yang Zhao 2007-11-12 06:19 发表评论 Read more:Deutsche
, Sterne
[recipe]Custard Cream 2007-11-10 16:06:00 2 3/4 cups milk
1 vanilla bean, split
8 egg yolks
1 1/2 cups sugar
1.Boil the milk, add the split vanilla bean, cover and set aside.
2.Put the egg yolks and sugar in a bowl and beat with a wooden spoon until it becomes thick and creamy, and almost white in color. Remove the vanilla bean and slowly add the milk over a gentle heat. Or better yet, use a double boiler, stirring constantly so the eggs do not stick to the sides. It must not boil.
3.As egg yolks warm and thicken, finally coating the back of the spoon, remove from the heat and strain into a bowl, stirring while it cools.
l The richness of crème à l’anglaise at Collonges comes from Roger Jaloux and the team in the kitchen, increasing the number of egg yolks to up to 20 yolks for 1 quart of milk. “The way that Monsieur Paul likes it,” says Roger Jaloux. When the custard is cooled, in the tradition of Point and B Read more:Custard
, Cream
[recipe]Candied Pink Grapefruit 2007-11-10 16:05:00
2 pink grapefruit
3 pounds granulated sugar
1 cup water
8 tablespoons sugar crystals, crushed
1.Two days ahead, cut off the top and bottom of each grapefruit, then cut each grapefruit into 12 quarters.
2.Blanch the grapefruit pieces in a saucepan of cold water, brought slowly to a boil over medium heat and cool 4 or 5 times, each time starting with cold water. This will remove the bitterness in the pool. Remove grapefruit quarters and set aside.
3.Make a syrup, mixing the sugar and water in a saucepan and over high heat, cook for 5 to 10 minutes. Set aside to cool, then add the blanched grapefruit quarters. Bring slowly to a boil over medium heat and set aside to cool. Repeat this operation 6 or 7 times twice a day for 2 days.
4.The grapefruit is now candied, confit—the liquid will be like a syrup and the grapefruit will be translucent. Leave the fruit to drain on a grill over greaseproof paper, for a whole day, then Read more:Grapefruit
[recipe]Caramel Brulée Sirio 2007-11-10 16:04:00
2 cups heavy cream or crème fraîche
Half a vanilla bean, scraped
1/3 cup granulated sugar
4 egg yolks
1/3 cup brown sugar
1.Warm the heavy cream in a double boiler over hot water with the vanilla bean. Mix the granulated sugar and egg yolks together. Remove the vanilla bean and pour the cream into the sugar and yolk mixture and stir carefully with a wooden spoon.
2.Fill six 1 1/2-ounce molds and set them in a baking pan with water half way up the sides of the molds.
3.Bake for 30 minutes, or until they are set in the center of the mold. Remove and cool for 30 minutes.
4.Shake the brown sugar through a sieve to eliminate lumps. Sprinkle a thin even layer over the tops of the custards. Glaze for a few seconds under the broiler or a grill, until the sugar melts and forms a glassy crust.
l The custard should be smooth, and free of bubbles and
[recipe]Chocolate Gâteau St. Elysée 2007-11-10 16:02:00 4 squares semisweet chocolate, Valrhona Chocolat Equatoriale 55 percent Cacao
2 cups butter
2 cups granulated sugar
4 eggs yolks
1 tablespoon flour
4 egg whites
1/2 cup cocoa or confectioner’s sugar for dusting
1.Preheat the oven to 350°F. Butter and flour an 8-inch-round cake pan.
2.Heat the chocolate and butter together in a double boiler or heavy pot. Beat the sugar and egg yolks together. Combine these two mixtures in a bowl, and add the flour. Beat the egg whites until soft peaks form; do not beat until stiff; fold into above mixture.
3.Pour the mixture into the buttered and floured cake pan. Bake for 10 minutes in the oven at 350°F and then at 300°F for 20 minutes. Remove the cake from the oven. Let the cake cool slightly in to the pan before removing.
4.Sprinkle the top with cocoa or powdered sugar before serving.
Yang Zhao 2 Read more:Chocolate
[recipe]Bitter Chocolate Mousse 2007-11-10 16:01:00 4 1/2 ounces (4 1/2 squares) bitter chocolate, broken in pieces
3 generous tablespoons very strong hot black coffee
1 generous tablespoon unsweetened cocoa powder
1/2 lemon
1.Put the chocolate pieces, the hot black coffee, and cocoa powder in a large bowl.
2.Place the bowl in double boiler or large saucepan and slowly heat to melt the chocolate. When melted, stir the mixture well so it is smoothly blended. Remove the bowl from the saucepan and set aside.
3.Using a very clean bowl, rub the insides with the 1/2 lemon, rinsing it under cold water and drying. Add the egg whites with a pinch of salt and whisk until they resemble soft until the egg whites are quite dry and very firm.
4.Using the whisk, incorporate a quarter of the egg white mixture into the warm chocolate mixture. Using a spatula and not a whisk, fold in the remaining egg whites carefully to prevent deflating. T Read more:Chocolate
, Bitter
, Mousse
[recipe]Chocolate Truffles 2007-11-10 16:00:00 1 Pound extra heavy cram or crème fraîche
1 pound, 3 1/2 squares cooking chocolate or bittersweet chocolate (squares or bar)
3/4 cup confectioners’ sugar
7 squares bitter chocolate
8 ounces or 8 squares unsweetened or powdered bitter cocoa
1.One day ahead, put the heavy cream in a heavy saucepan and cook over medium heat for 1 minute, stirring constantly with a wire wish. Remove the saucepan from the heat.
2.Break the cooking chocolate into small pieces and add to the saucepan of boiled cream while it is off the heat, stirring continuously until the mixture is smooth. Cover and refrigerate for at least 12 hours.
3.On the day, remove the saucepan from the refrigerator and slowly warm it over boiling water at 122°F, measured with a cooking thermometer, until the paste softens. Using a spoon or Read more:Chocolate
, Truffles
[recipe]Meringue Hearts of Passion Fruit 2007-11-10 15:58:00 15 passion fruit
Sugar (see note)
Meringue
4 egg whites
2/3 cup confectioners’ sugar
2/3 cup superfine sugar of caster sugar
Pastry cream
6 tablespoons fine sugar or caster sugar
3 egg yolks
1/4 cup all-purpose flour
1.Preheat the oven to 212°F.
2.Open up the passion fruit and empty their pulp into a pan. Add sugar to balance the acidity of the fruit and set them over medium heat until they start to bubble. The pulp will thicken slightly. Remove and set aside.
3.To make the meringues, beat together the egg whites and sugars and continue to whisk them over low heat until the temperature reaches 140°F, measuring with a cooking thermometer. Set aside and continue beating the mixture until it is completely cold and very firm.
4.Butter lightly a sheet of aluminum foil and cut out 8 round shapes, 4 inches in diameter. Around the circle Read more:Hearts
, Passion
, Fruit
[recipe]Iced Meringues 2007-11-10 15:56:00 1 cup egg whites
2/3 cup confectioners’ sugar
Vanilla ice cream
2 cups whole milk
3 vanilla beans
1/2 cup granulated sugar
5 egg yolks
1/2 cup light cream
1.Preheat the oven to 300°F.
2.Beat the egg whites in a mixing bowl (copper, if possible), and slowly add the confectioners’ sugar. Spoon the whipped egg whites into a pastry bag.
3.Form the meringues by squeezing the egg-white mixture onto a baking sheet, each about 1 to 1 1/2 inches long. Sprinkle them with confectioners’ sugar and wait 10 minutes, then sprinkle them again and wait. Remove any excess sugar. Put them in the oven and bake for about 45 minutes. Cool them and put them in an airtight storage container.
4.To prepare the vanilla ice cream, heat the milk. Split the vanilla beans and infuse them in the saucepan of hot milk and cook over medium heat for 15 minutes. Mix the sugar and the egg yolks i
[Verbindungen]cupcakes sites 2007-11-12 18:09:00 New York City Cupcakes
Babycakes
Baked
Bill Jones Epicure Delights
Billy's Bakery
Brooklyn Cupcakes
Burgers and Cupcakes
Buttercup Bake Shop
Cheeks Bakery
Confetti Cakes
Crumbs Bake Shop
Cupcake Caboose
Cupcake Cafe
Downtown Atlantic
Eleni's
Happy Happy Happy
How Sweet It Is Pastry
Ivy Bakery
Kumquat Cupcakery
Let Them Eat Cake
Little Cupcake Bakeshop
Magnolia Bakery
Make My Cake
Mary's Off Jane
Polka Dot Cake Studio
Sage American Kitchen/Cafe St. Barts
Sprinkle Sprinkle (delivery only)
Sugar Sweet Sunshine
Two Little Red Hens
Tribeca Treats
William Greenberg Jr. Desserts
Cupcakes In Other Cities (U.S.)
Artisan Cupcake (Durham, North Carolina)
Atlanta Cupcake Factory (Atlanta, GA)
Babycakes (Austin, TX)
Babycakes (Kansas City, MO)
Back in the Day Bakery (Savannah, GA)
Bakeshop DC (Washington, DC)
Baltimore Cupcake Company
Beantown Cupcakes (Boston)
Beau Coup Cupcakes (San Diego, CA)
Bella Dolce Cupcakes (San Diego, CA)
Bittycakes (Raleigh, NC)
Buttercake Bakery (Los Angeles, CA)
Read more:cupcakes
[Auswahl]Kitchen checklist 2007-11-20 15:48:00
设备清单
Checklist
以下内容为小型烘焙房常用的基本设备清单。
固定设备和其他大型设备（Stationary Equipment and Other Large Equipment）
烹饪和烘焙设备（Cooking and Baking Equipment）
l 转炉（Revolving ovens, reel ovens） 是一种弗雷斯大转轮装置，大腔膛中含有很多叶片。这种转炉可将食品在炉内完全旋转，以防止烘焙不匀和糊点。
l 柜式烤炉（Deck ovens） 是一种传统烤炉，食品直接放在炉柜上烘烤，而不是放在线性烤架上。此种烤炉在制作脆皮面包及其他产品时，必须提供蒸汽。
l 对流炉（Convection） 配有扇片，以加速空气流动，使炉内热气迅速分布均匀。热气流动的力量使某些柔软的产品变形，例如蛋糕面糊可能会起皱。
l 烹调用炉（Cook Read more:Kitchen
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