difficult to work with than shortening because of its low melting point.
Pastry makers often chill all their ingredients and utensils while
working with a butter dough.
Butter also has many non-culinary,
traditional uses which are specific to certain cultures. For instance,
in North America, applying butter to the handle of a door is a common
prank on April Fools' Day.oni, or bucatini can also be used. The dish was created in the middle of the 20th century.[3]
The pork is cooked in fat, which may be olive oil, lard, or less frequently butter.[4] The hot pasta is combined with a mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream)[2] away from additional direct heat to avoid coagulating the egg, either in the pasta pot or in a serving dish. The eggs should create a creamy sauce, and not curdle.[1][3][4][5] Guanciale is the most commonly used meat in Italy, but pancetta[6][7] and local bacon are also used.[8][9] Versions of this recipe may differ in how the egg is added: some people use the whole egg, while other people use only the yolk; intermediate versions with some whole eggs and some yolk[10] are also possible.
Cream is not common in Italian recipes, but is often used elsewhere.[8][9][11][12] Garlic is similarly found mostly outside Italy.[4]
Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables.[11] Many of these preparations have more sauce than the Italian versions.[13] As with many other dishes, ersatz versionsdevelopment, and general services to their members. The chambers were given responsibilities of public administration in various fields by the state which they exercise in order management. The chambers also have a consultative function; this means the chambers must be consulted whenever a new law related to industry or commerce is proposed.[13]
In Germany, the chambers of commerce and industry (IHK - Industrie- und Handelskammer) and the chambers of skilled crafts (HwK - Handwerkskammer) are public statutory bodies with self-administration under the inspectorate of the state ministry of economy. Enterprises are members by law according to the chamber act (IHK-Gesetz) of 1956. Because of this, such chambers are much bigger than chambers under private law. IHK Munich, the biggest German chamber of commerce, has 350,000 member companies.[14] Germany also has compulsory chambers for "free occupations" such as architects, dentists, engineers, lawyers, notaries, physicians and pharmacists.
Continental/private law chambers[edit]
Under the private model, which exists in English-speaking countries like USA, Canada or the UK, but as well in Sweden, Finland, Norway and Denmark, companies are not obligated to become chamber members. However, companies often become members to develop their business contacts and, regarding the local chambers (the most common level of organization), to demonstrate a commitment to the local economy. Though governments are not required to consult chambers on proposed laws, the chambers are often contacted given their local influence and membership numbers.
Multilateral chambers[edit]
Wednesday, January 1, 2014
in Italian recipes, but is often used elsewhere.[8][9][11][12] Garlic is similarly found mostly outside Italy.[4] Other variations on carbo
difficult to work with than shortening because of its low melting point.
Pastry makers often chill all their ingredients and utensils while
working with a butter dough.
Butter also has many non-culinary, traditional uses which are specific to certain cultures. For instance, in North America, applying butter to the handle of a door is a common prank on April Fools' Day.oni, or bucatini can also be used. The dish was created in the middle of the 20th century.[3]
The pork is cooked in fat, which may be olive oil, lard, or less frequently butter.[4] The hot pasta is combined with a mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream)[2] away from additional direct heat to avoid coagulating the egg, either in the pasta pot or in a serving dish. The eggs should create a creamy sauce, and not curdle.[1][3][4][5] Guanciale is the most commonly used meat in Italy, but pancetta[6][7] and local bacon are also used.[8][9] Versions of this recipe may differ in how the egg is added: some people use the whole egg, while other people use only the yolk; intermediate versions with some whole eggs and some yolk[10] are also possible.
Cream is not common in Italian recipes, but is often used elsewhere.[8][9][11][12] Garlic is similarly found mostly outside Italy.[4]
Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables.[11] Many of these preparations have more sauce than the Italian versions.[13] As with many other dishes, ersatz versionsdevelopment, and general services to their members. The chambers were given responsibilities of public administration in various fields by the state which they exercise in order management. The chambers also have a consultative function; this means the chambers must be consulted whenever a new law related to industry or commerce is proposed.[13]
In Germany, the chambers of commerce and industry (IHK - Industrie- und Handelskammer) and the chambers of skilled crafts (HwK - Handwerkskammer) are public statutory bodies with self-administration under the inspectorate of the state ministry of economy. Enterprises are members by law according to the chamber act (IHK-Gesetz) of 1956. Because of this, such chambers are much bigger than chambers under private law. IHK Munich, the biggest German chamber of commerce, has 350,000 member companies.[14] Germany also has compulsory chambers for "free occupations" such as architects, dentists, engineers, lawyers, notaries, physicians and pharmacists.
Continental/private law chambers[edit]
Under the private model, which exists in English-speaking countries like USA, Canada or the UK, but as well in Sweden, Finland, Norway and Denmark, companies are not obligated to become chamber members. However, companies often become members to develop their business contacts and, regarding the local chambers (the most common level of organization), to demonstrate a commitment to the local economy. Though governments are not required to consult chambers on proposed laws, the chambers are often contacted given their local influence and membership numbers.
Multilateral chambers[edit]
Butter also has many non-culinary, traditional uses which are specific to certain cultures. For instance, in North America, applying butter to the handle of a door is a common prank on April Fools' Day.oni, or bucatini can also be used. The dish was created in the middle of the 20th century.[3]
The pork is cooked in fat, which may be olive oil, lard, or less frequently butter.[4] The hot pasta is combined with a mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream)[2] away from additional direct heat to avoid coagulating the egg, either in the pasta pot or in a serving dish. The eggs should create a creamy sauce, and not curdle.[1][3][4][5] Guanciale is the most commonly used meat in Italy, but pancetta[6][7] and local bacon are also used.[8][9] Versions of this recipe may differ in how the egg is added: some people use the whole egg, while other people use only the yolk; intermediate versions with some whole eggs and some yolk[10] are also possible.
Cream is not common in Italian recipes, but is often used elsewhere.[8][9][11][12] Garlic is similarly found mostly outside Italy.[4]
Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables.[11] Many of these preparations have more sauce than the Italian versions.[13] As with many other dishes, ersatz versionsdevelopment, and general services to their members. The chambers were given responsibilities of public administration in various fields by the state which they exercise in order management. The chambers also have a consultative function; this means the chambers must be consulted whenever a new law related to industry or commerce is proposed.[13]
In Germany, the chambers of commerce and industry (IHK - Industrie- und Handelskammer) and the chambers of skilled crafts (HwK - Handwerkskammer) are public statutory bodies with self-administration under the inspectorate of the state ministry of economy. Enterprises are members by law according to the chamber act (IHK-Gesetz) of 1956. Because of this, such chambers are much bigger than chambers under private law. IHK Munich, the biggest German chamber of commerce, has 350,000 member companies.[14] Germany also has compulsory chambers for "free occupations" such as architects, dentists, engineers, lawyers, notaries, physicians and pharmacists.
Continental/private law chambers[edit]
Under the private model, which exists in English-speaking countries like USA, Canada or the UK, but as well in Sweden, Finland, Norway and Denmark, companies are not obligated to become chamber members. However, companies often become members to develop their business contacts and, regarding the local chambers (the most common level of organization), to demonstrate a commitment to the local economy. Though governments are not required to consult chambers on proposed laws, the chambers are often contacted given their local influence and membership numbers.
Multilateral chambers[edit]
difficult to work with than shortening because of its low melting point. Pastry makers often chill all their ingredients and utensils while working with a butter dough. Butter also has many non-culinary, traditional uses which are specific to certain cultures. For instance, in North America, applying butter to the handle of a door is a common prank on April Fools' Day.
ious reasons.
Butter fills several roles in baking, where it is used in a similar manner as other solid fats like lard, suet, or shortening, but has a flavor that may better complement sweet baked goods. Many cookie doughs and some cake batters are leavened, at least in part, by creaming butter and sugar together, which introduces air bubbles into the butter. The tiny bubbles locked within the butter expand in the heat of baking and aerate the cookie or cake. Some cookies like shortbread may have no other source of moisture but the water in the butter. Pastries like pie dough incorporate pieces of solid fat into the dough, which become flat layers of fat when the dough is rolled out. During baking, the fat melts away, leaving a flaky texture. Butter, because of its flavor, is a common choice for the fat in such a dough, but it can be more difficult to work with than shortening because of its low melting point. Pastry makers often chill all their ingredients and utensils while working with a butter dough.
Butter also has many non-culinary, traditional uses which are specific to certain cultures. For instance, in North America, applying butter to the handle of a door is a common prank on April Fools' Day.
Nutritional information[edit]
As butter is essentially just the milk fat, it contains only traces of lactose, so moderate consumption of butter is not a problem for the lactose intolerant.[43] People with milk allergies may still need to avoid butter, which contains enough of the allergy-causing proteins to cause reactions.[44]
It is a good source of Vitamin A equivalent.
Butter may play a useful role in dieting by providing satiety. A small amount added to low fat foods such as vegetables may ward off feelings of hunger.[45]re:
Hot
Main ingredient(s):
eggs, bacon, black pepper, grated cheese
Variations:
(US) peas, mushrooms, or other vegetables, cream
Recipes at Wikibooks:
Cookbook Carbonara
Media at Wikimedia Commons:
Wikimedia Commons Carbonara
Carbonara is an Italian pasta dish from Latium,[1] and more specifically to Rome,[2] based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano),[1] bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigat
Butter fills several roles in baking, where it is used in a similar manner as other solid fats like lard, suet, or shortening, but has a flavor that may better complement sweet baked goods. Many cookie doughs and some cake batters are leavened, at least in part, by creaming butter and sugar together, which introduces air bubbles into the butter. The tiny bubbles locked within the butter expand in the heat of baking and aerate the cookie or cake. Some cookies like shortbread may have no other source of moisture but the water in the butter. Pastries like pie dough incorporate pieces of solid fat into the dough, which become flat layers of fat when the dough is rolled out. During baking, the fat melts away, leaving a flaky texture. Butter, because of its flavor, is a common choice for the fat in such a dough, but it can be more difficult to work with than shortening because of its low melting point. Pastry makers often chill all their ingredients and utensils while working with a butter dough.
Butter also has many non-culinary, traditional uses which are specific to certain cultures. For instance, in North America, applying butter to the handle of a door is a common prank on April Fools' Day.
Nutritional information[edit]
As butter is essentially just the milk fat, it contains only traces of lactose, so moderate consumption of butter is not a problem for the lactose intolerant.[43] People with milk allergies may still need to avoid butter, which contains enough of the allergy-causing proteins to cause reactions.[44]
It is a good source of Vitamin A equivalent.
Butter may play a useful role in dieting by providing satiety. A small amount added to low fat foods such as vegetables may ward off feelings of hunger.[45]re:
Hot
Main ingredient(s):
eggs, bacon, black pepper, grated cheese
Variations:
(US) peas, mushrooms, or other vegetables, cream
Recipes at Wikibooks:
Cookbook Carbonara
Media at Wikimedia Commons:
Wikimedia Commons Carbonara
Carbonara is an Italian pasta dish from Latium,[1] and more specifically to Rome,[2] based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano),[1] bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigat
Monday, August 19, 2013
Black, green, pink (Schinus terebinthifolius), and white peppercorns Green pepper[edi
White pepper consists of the seed of the pepper plant alone, with the darker-colored skin of the pepper fruit removed. This is usually accomplished by a process known as retting, where fully ripe red pepper berries are soaked in water for about a week, during which the flesh of the pepper softens and decomposes. Rubbing then removes what remains of the fruit, and the naked seed is dried. Sometimes alternative processes are used for removing the outer pepper from the seed, including removing the outer layer through mechanical, chemical or biological methods.[7]
Ground white pepper is often used in cream sauces, Chinese and Thai cuisine, and dishes like salad, light-colored sauces and mashed potatoes, where black pepper would visibly stand out. White pepper has a slightly different flavor than black pepper, due to the lack of certain compounds present in the outer fruit layer of the drupe, but not found in the seed.
Black, green, pink (Schinus terebinthifolius), and white peppercorns
Green pepper[edit]
Green pepper, like black, is made from the unripe drupes. Dried green peppercorns are treated in a way that retains the green color, such as treatment with sulfur dioxide, canning or freeze-drying. Pickled peppercorns, also green, are unripe drupes preserved in brine or vinegar. Fresh, unpreserved green pepper drupes, largely unknown in the West, are used in some Asian cuisines, particularly Thai cuisine.[8] Their flavor has been described as spicy and fresh, with a bright aroma.[9] They decay quickly if not dried or preserved.
Orange pepper and red pepper[edit]
Orange pepper or red pepper usually consists of ripe red pepper drupes preserved in brine and vinegar. Ripe red peppercorns can also be dried using the same color-preserving techniques used to produce green pepper.[10]
Pink pepper and other plants used as pepper[edit]
Pink pepper from Piper nigrum is distinct from the more-common dried "pink peppercorns", which are actually the fruits of a plant from a different family, the Peruvian pepper tree, Schinus molle, or its relative the Brazilian pepper tree, Schinus terebinthifolius.
The bark of Drimys winteri (Canelo or Winter's Bark) is used as a substitute for pepper in cold and temperate regions of Chile and Argentina where it is easily available.
In New Zealand the seeds of Kawakawa (Macropiper excelsum), a relative of black pepper, are sometimes used as pepper and the leaves of Pseudowintera colorata (Mountain horopito) are another replacement for pepper.
Several plants in the United States are used also as pep
Wednesday, August 7, 2013
Schweineschmalz, German lard
ther pepper producing nations as well.[50]
See also[edit]
And in Japan, back loin lard(fatback) is frequently used for ramen's soup, it create a thick, nutty, slightly sweet and very hearty.
Traditionally, along with peanut oil, lard is extensively used in Asian cooking as a general-purpose cooking oil, esp. in stir-fries and deep-frying.
1916 advertisement for lard produced by Swift & Company.
Germany
Schweineschmalz, German lard
Griebenschmalz, German lard with crispy pieces of pork skin
In Germany, lard is called Schweineschmalz (literally, "rendered fat from swine") and is extremely popular as a spread. It can be served plain, or it can be mixed with seasonings: pork fat can be enhanced with small pieces of pork skin, called Grieben (cf. Jewish gribenes) to create Griebenschmalz. Other recipes contain small pieces of apple or onion.
Schmalzbrot ("bread with Schmalz") can be found on many menus in Germany, especially in grounded restaurants or brewery pubs. Schmalzbrot is often served as Griebenschmalz on rye bread accompanied with pickled gherkin.
Schmalz for sale in German shops with Grieben, apple, onion and herbs
Poland
In Poland, lard is often served as a starter. It is mixed with fruit, usually chopped apple, and spread on thick slices of bread.
Other uses, and, traditionally, in the anointing of monarchs at their coronation. The Church of Jesus Christ of Latter-day Saints (Mormons) and a number of other religions use olive oil when they need to consecrate an oil for anointings.
Eastern Orthodox Christians still use oil lamps in their churches, home prayer corners and in the cemeteries. A vigil lamp consists of a votive glass containing a half-inch of water and filled the rest with olive oil. The glass has a metal holder that hangs from a bracket on
See also[edit]
And in Japan, back loin lard(fatback) is frequently used for ramen's soup, it create a thick, nutty, slightly sweet and very hearty.
Traditionally, along with peanut oil, lard is extensively used in Asian cooking as a general-purpose cooking oil, esp. in stir-fries and deep-frying.
1916 advertisement for lard produced by Swift & Company.
Germany
Schweineschmalz, German lard
Griebenschmalz, German lard with crispy pieces of pork skin
In Germany, lard is called Schweineschmalz (literally, "rendered fat from swine") and is extremely popular as a spread. It can be served plain, or it can be mixed with seasonings: pork fat can be enhanced with small pieces of pork skin, called Grieben (cf. Jewish gribenes) to create Griebenschmalz. Other recipes contain small pieces of apple or onion.
Schmalzbrot ("bread with Schmalz") can be found on many menus in Germany, especially in grounded restaurants or brewery pubs. Schmalzbrot is often served as Griebenschmalz on rye bread accompanied with pickled gherkin.
Schmalz for sale in German shops with Grieben, apple, onion and herbs
Poland
In Poland, lard is often served as a starter. It is mixed with fruit, usually chopped apple, and spread on thick slices of bread.
Other uses, and, traditionally, in the anointing of monarchs at their coronation. The Church of Jesus Christ of Latter-day Saints (Mormons) and a number of other religions use olive oil when they need to consecrate an oil for anointings.
Eastern Orthodox Christians still use oil lamps in their churches, home prayer corners and in the cemeteries. A vigil lamp consists of a votive glass containing a half-inch of water and filled the rest with olive oil. The glass has a metal holder that hangs from a bracket on
Sunday, May 12, 2013
Lanair MX-Series 80 Gallon 150,000 BTU Ceiling Mount Waste Oil-Filled Heater with Wall Chimney MX-150B
Lanair MX-Series 80 Gallon 150,000 BTU Ceiling Mount Waste Oil-Filled Heater with Wall Chimney MX-150B
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Saturday, May 11, 2013
Lanair MX-Series 200,000 BTU Ceiling Mount Waste Oil Space Heater MX-200
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- Power Source : Gas
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