Greenmasterfoods

05/05/2022

One of China's favorite breakfast foods and an everyday snack, baozi - or simply bao, as it’s usually called - is a steamed bun, made with the so-called mantou bread, and stuffed with a wide variety of fillings ranging from savory to sweet, but they typically include various meats, seafood, or vegetables.

Most popular types are char siu bao, filled with Cantonese-style barbecued pork; the smaller, mincemeat-filled Shanghai-style baozi called xiao long bao or Shengjian mantou; and the succulent tangbao or guantang bau, large soup-filled bao buns made with pork or crab stock.

05/05/2022

The famous Japanese gyoza are crescent-shaped dumplings that have originated from the traditional Chinese jiaozi dumplings. The recipe was slightly altered to accommodate the Japanese taste, and gyoza soon became one of the favorite Japanese meals.

They consist of a thin wrapper made with wheat flour, eggs, and water, which is then stuffed with a mixture of meat and vegetables. The ingredients used in the stuffing are regionally influenced, but most commonly include minced pork or chicken, cabbage, chives, a substantial amount of garlic, ginger, and green onions.

05/05/2022

Ricotta is a fresh, soft cheese made from sheep's, cow's, goat's or Italian water buffalo's milk. Technically, it is not a cheese but a creamy curd made by reheating the whey, a byproduct of cheesemaking – hence the name ricotta, which literary means re-cooked.

Ricotta curds are white and creamy, very fresh, and slightly sweet in taste. The shape and weight might vary, depending on the milk used in the process, but it usually has a conical shape achieved by the usage of fuscella - a traditional container in which the cheese is placed after skimming in order to drain.

05/05/2022

Tagliatelle al ragù alla Bolognese is a traditional Italian dish originating from Bologna, consisting of tagliatelle pasta and a rich ragù made with beef (and sometimes pork) and tomatoes as key ingredients. Even though they are often thought to be synonymous, tagliatelle al ragù—one of Bologna's signature dishes—bears little or no resemblance to the dish known as spaghetti Bolognese in the rest of the world.

In fact, the world famous Italian ragù alla Bolognese meat sauce is never served with spaghetti in Bologna. Instead, when it isn't served over fresh tagliatelle, you will most often find it topping a bed of some other other ribbon-like pasta, such as fettuccine or pappardelle.

05/05/2022

This popular French pie consists of a pastry crust filled with eggs, cream, and anything from bacon, cheese, and leek to mushrooms and seafood. Quiche is usually very filling and high in calories, making it a frequent choice for parties and buffet tables.

It can be served either hot or cold, and is traditionally cut into slices. Numerous varieties of quiche exist today, the most popular of which are quiche Lorraine, quiche Florentine, and quiche Provençale.

04/05/2022

The most popular food of the Southern cuisine, fried chicken is the theme of many arguments where everyone involved seems to have a favorite, be it what their mothers used to make, a cult roadside eatery, or a bygone restaurant. However, it is universally agreed that the meat must be moist, succulent, and tender, coated with a crunchy, golden-brown crust.

It all started during the colonization period, when Scottish immigrants settled in the South, bringing their fried chicken recipes along. The African slaves then introduced new seasonings and spices, and the dish quickly gained popularity. Typical seasonings include salt, pepper, and hot chiles, and the pieces of meat should be edible by hand so that the consumer can bite both the crust and the meat at the same time.

04/05/2022

Deliciously chewy, dense and fudgy with a rich chocolate flavor, the beloved brownies are one of the most popular American desserts. Some claim that Bertha Palmer, wife of the owner of Palmer House Hotel, asked the chef to invent a new chocolate dessert to serve at the 1893 Colombian Exposition.

Others say that it was an accident, when Brownie Schrumpf, a librarian, excluded baking powder from a chocolate cake and was left with a thick, black cake bar. Regardless of the origins, what really popularized the brownies were instant, boxed mixes from the 1950s made by two brands - Duncan Hines and Betty Crocker.

04/05/2022