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음식 에 해당되는 글 330건
- 2012.01.18 Yeot 3
- 2012.01.18 Hwachae 1
- 2012.01.18 Bokbunja ju
- 2012.01.18 Miso soup
- 2012.01.18 Cajeta
- 2012.01.11 Serrano Ham
- 2012.01.11 Chorba
- 2012.01.10 Latte macchiato
- 2012.01.10 Boxty
- 2012.01.09 Yukgaejang
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Yeot
Yeot is a variety of hangwa, or Korean traditional confectionery. It can be made in either liquid or solid form, as a syrup, taffy, or candy. Yeot is made from steamed rice, glutinous rice, glutinous sorghum, corn, sweet potatoes, or mixed grains. The steamed ingredients are lightly fermented and boiled in a large pot called a sot (솥) for a long time. Yeot boiled for a shorter time is called jocheong (조청), liquid yeot. This sticky syrup-like jocheong is usually used as a condiment for cooking and for coating other hangwa, or as a dipping sauce for garae tteok, white cylindrical tteok. If boiled for a longer time, the yeot will solidify when chilled, and is called gaeng yeot (갱엿). Gaeng yeot is originally brownish but if stretched (as taffy is prepared), the color lightens. Pan-fried beans, nuts, sesame, sunflower seeds, walnuts, or pumpkin can be added into or covered over the yeot as it chills. Variations of yeot are named for their secondary ingredients, as follows
Types of yeot
- Ssallyeot (쌀엿) - made from rice
- Hobangnyeot (호박엿) - made with pumpkin, local specialty of Ulleungdo
- Hwanggollyeot (황골엿) - made from a mixture of rice, corn, and malt.
- Kkaeyeot (깨엿) - covered with kkae (깨, sesame)
- Dangnyeot (닭엿) - local specialty of Jeju Island, made with glutinous millet and chicken
- Kkwongnyeot (꿩엿) - local specialty of Jeju Island, made with glutinous millet and pheasant meat
- Dwaejigogiyeot (돼지고기엿) - local specialty of Jeju Island, made with glutinous millet and pork
- Haneuraegiyeot (하늘애기엿) - local specialty of Jeju Island, made with glutinous millet and haneulaegi herb
- Boriyeot (보리엿) - local specialty of Jeju Island, made with barley
- Maneullyeot (마늘엿) - local specialty of Jeju Island, made with glutinous millet and garlic
The word yeot as slang
In modern times the Korean phrase "eat yeot" (엿 먹어라) has a vulgar meaning, comparable to using the f-word in English. The phrase originated from the middle school entry exams scandal of 1964. One of the multiple choice questions asked in the exam: "Which of the following ingredients can be used instead of yeot oil (엿기름, i.e. barley malt) to make yeot?" The correct answer was diastase, but another one of the multiple choices was mu juice, which many people argued was also a correct answer. The parents of the students whose grades suffered from this result held demonstrations and protests in front of government education bureaus and offices, holding up yeot made with mu juice and yelling to the officials to "eat yeot".
Han Ah Reum 25 W 32nd St, New York, 10001 (212) 695-3283 hmart.com
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Hwachae
Baesuk (Korean pronunciation: [pɛsuk]) is a variety of hwachae, Korean traditional fruit punch made with bae (배: Korean pear), black peppercorns, ginger, honey or sugar, and water. Originally, baesuk was served in Korean royal court cuisine, so that it was not spread to the public until the mid-20th century. Baesuk is also called isuk, and both terms literally mean "cooked pear" in Korean. A peeled pear is cut into several pieces easily to be eaten or prepared as a whole and then generally three black peppercorns are stuck onto the surface of each piece. In case of cooking Korean pear a whole pear without slicing, it is called hyangseolgo (향설고, 香雪膏) and sour and hard munbae (문배, Pyrus ussuriensis var.seoulensis) is used.The pieces are poached by simmering with sliced ginger and sugar or honey over low heat until tender.[2] After removing from the heat, gingers are discarded and the mixture is chilled in a cold place. The baesuk is poured into a glass bowl for hwachae and is garnished with ground pine nuts. It can be served with a dash of yujajeub (유자즙, yuzu juice) mixed together. Baesuk is a seasonal food usually drunken cold just like other hwachae varieties but can be served hot.Baesuk is usually prepared and drunk in the summer or for Chuseok (Korean Mid-Autumn Festival).Together with sujeonggwa (persimmon punch), baesuk is considered a representative Korean beverage. Due to the similar recipes of the two beverages, baesuk is sometimes called "baesujeonggwa" (배수정과). Baesuk is usually served as dessert and also considered a good remedy for the common cold.[10] The beverage is widely popular in South Korea because of the moderate sweet flavor and easy recipe.
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Bokbunja ju
Bokbunja ju (hangul: 복분자주; hanja: 覆盆子酒; also spelled bokbunjaju, bokbunja-ju, or bokbunjajoo, and also called bokbunja wine) is a Korean fruit wine made from wild and/or cultivated Korean black raspberries called bokbunja (hangul: 복분자; hanja: 覆盆子; Rubus coreanus). It is produced in Gochang County, Jeollabuk-do, in Damyang, Jeollanam-do, and in Jeju Island, South Korea. It is made by fermenting berries with water.Some varieties also contain rice and jicho herbThe wine is deep red in color and moderately sweet. It ranges between 15% and 19% alcohol by volume, depending on the brand. It is believed to be healthful and to promote male sexual stamina.It is often drunk on special occasions.Since 2008, South Korean scientists have searched for ways to utilize bokbunja seeds, which are a by-product of bokbunja ju production Pocha 32 Inc 15 W 32nd St # 2, New York, NY 10001-3229 (212) 279-1876 View Larger Map
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Miso soup
Miso soup (味噌汁 misoshiru) is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste. Many ingredients are added depending on regional and seasonal recipes, and personal preference.The choice of miso paste for the miso soup defines a great deal of its character and flavor. Miso pastes can be categorized into red (akamiso), white (shiromiso), or mixed (awase). There are many variations within these themes, including regional variations, such as Shinshū miso or Sendai miso.According to Japanese custom, the solid ingredients are chosen to reflect the seasons and to provide contrasts of color, texture, and flavor. Thus negi and tofu, a strongly flavored ingredient mixed with a delicately flavored ingredient, are often combined. Ingredients that float, such as wakame seaweed, and ingredients that sink, such as potatoes, are also combined. Ingredients can include mushrooms, potatoes, seaweed, onion, shrimp, fish, and grated or sliced daikon. Nearly any Japanese ingredient is added to some type of misoshiru. However, misoshiru does not typically contain many ingredients beyond the stock and miso.If pork is added to miso soup, it is called tonjiru, meaning "pork soup".Instant miso soup is available in many grocery stores outside of Japan. It has a shelf life of 3 to 12 monthsKatsu-Hama11 East 47th Street, New York, NY 10017-1919(212) 758-5909 katsuhama.comView Larger Map
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Cajeta
Cajeta is a Mexican confection of thickened syrup usually made of sweetened caramelised milk.According to chef Rick Bayless, the name for cajeta came from the Spanish phrase al punto de cajeta, which means a liquid thickened to the point at which a spoon drawn through the liquid reveals the bottom of the pot in which it is being cooked.However, it is more popularly known it takes its name from the small wooden boxes in which it was traditionally packed. Mexicancajeta is considered a specialty of and popularly associated with the city of Celaya in the state of Guanajuato, although it is also produced with the traditional method in several towns of the state ofJalisco, such as Mazamitla, Sayula, and Atotonilco el Alto.Cajeta is made by simmering goat's milk, or occasionally a sweetened liquid, stirring frequently, until it becomes very viscous due to evaporation of water, and caramelized. While goat milk is the most usual base, other liquids or juices may be used.In Celaya, and eventually the rest of Mexico, the confection of half goat's milk and half cow's milk became known by the name cajeta, but elsewhere, the milk candy became known as leche quemada, dulce de leche, etc. It has cousins in the many Indian milk-based sweets like pera and the milk fudge burfi, and in the opera fudge of the U.S. Cajeta is eaten on its own as a sweet, as a spread or filling for breads and pastries, such as churros, and as a topping for ice cream.Certain liquors are added to special recipes called cajeta envinada. In addition, cajeta envinada especial is enriched with raisins, almonds, pecans or nuts. Often it is used as a topping for crepes, as a sweet sauce boiled and softened down with milk to soak the crepes, resulting in a tasty dessert.Dos Caminos Midtown825 3rd Avenue, New York, NY 10022-7519(212) 336-5400 doscaminos.comView Larger Map'음식 ' 카테고리의 다른 글
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Serrano Ham
Jamon serrano (Spanish: [xa'mon se'rano]; literally mountain ham) is a type of jamon (dry-cured Spanish ham), which is generally served raw in thin slices, or occasionally diced. The French jambon de Bayonne and Italian prosciutto crudo are similar. A foreleg prepared in the same manner is called paleta.The majority of Serrano hams are made from the Landrace breed of white pig and are not to be confused with the much more expensive and entirely different Jamon iberico.PreparationFresh hams are trimmed and cleaned, then stacked and covered with salt for about two weeks in order to draw off excess moisture and preserve the meat from spoiling. The salt is then washed off and the hams are hung to dry for about six months. Finally, the hams are hung in a cool, dry place for six to eighteen months, depending on the climate, as well as the size and type of ham being cured. The drying sheds (secaderos) are usually built at higher elevations, which is why the ham is called mountain ham.AvailabilityThe majority of Serrano hams are made from the Landrace breed of white pig and are not to be confused with the much more expensive and entirely different Jamon iberico. These hams were known as a delicacy even in the days of the Roman Empire. Though not expensive in Spain and the European Union, duties imposed on imported meats and exchange rates makes these hams more costly outside the EU. Where available, the meat can usually be purchased sliced, in chunks, or as a complete, bone-in ham.Jamon Serrano has TSG Status.Other hamsJamon Iberico, BEHER "Bellota Oro", was elected as "Best ham in the world" in IFFA Delicat 2007 and 2010.There are many producers of Spanish hams but the level of quality can be judged by the following:The type of pigThe way the pig has been fedThe part of the pig used to make the hamThe way the ham is curedThe four major quality categories of cured ham are as follows, from highest to lowest quality:Jamon Iberico de Bellota: Free-range, acorn-fed Iberian pigsJamon Iberico de Recebo: Acorn, pasture and compound-fed Iberian pigsA regional variation of Jamon SerranoJamon Iberico de Campo: (Sometimes just Jamon Iberico in short and also known as Jamon de Pata Negra). Compound-fed Iberian pigs. Pata negra (literally black hoof), which only accounts for about five percent of total ham production, is made from the Black Iberian Pig (cerdo iberico). The best varieties of pata negra are range fed and fattened on acorns in cork oak groves along the southern border between Spain and Portugal. (see the two subcategories above)Jamon Serrano: (also known as Jamon Reserva, Jamon Curado and Jamon Extra). Compound-fed white pigs.Bar Jamon125 East 17th Street, New York, NY 10003(212) 253-2773 casamononyc.com View Larger Map
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Chorba
Chorba (Turkish: corba, pronounced [tʃoɾˈba]), ciorbă (Romanian: ciorbă, pronounced [ˈt͡ʃorbə]), shurpa (Russian: шурпа [ʂurˈpa]), shorpo (Kyrgyz: шорпо [ʃorpo]), or sorpa (Kazakh: сорпа [su̯ʊrpɑ́]) is one of various kinds of soup or stew found in national cuisines across Middle East. In the South Asia the term shorba (Hindi: शोरबा, Urdu: شوربہ) simply means gravy.Etymology
Chorba is derived from the Arabic word "Shorba" of which origin comes from the root "Š-R-B" means "to drink".Romania and Balkans
In Romanian cuisine, "ciorbă" is a thick soup (distinct from a stew) coming in a large array of variants and combinations of vegetables and meat. The most popular are "ciorbă de burtă" tripe soup and "ciorbă de fasole" bean soup.Central Asia
In Kyrgyz and Kazakh respectively, shorpo and sorpa may refer to any broth. A typical shorpo is made by boiling sheep parts.Other regional varieties include corba (Turkmen), and shurbo or shurpo (Tajik).Jacques 20 Prince Street, New York, NY 10012 (212) 966-8886 jacquesnyc.comView Larger Map'음식 ' 카테고리의 다른 글
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Latte macchiato
Latte Macchiato (Italian pronunciation: [ˈlatte makˈkjaːto]) is a coffee beverage, which literally means stained milk. This refers to the method of preparation, wherein the steamed "pure" white milk gets "stained" by the addition of espresso.Related drinks
It differs significantly from caffe latte firstly in that espresso is added to milk (rather than milk to espresso), secondly that it features more foam, rather than simply hot milk, thirdly in that often only ½ (or less) of an espresso shot is used, and fourthly in that it is often a "layered" drink, rather than being mixed as in a caffe latte.Simply, in a caffe latte, the emphasis is on the coffee, while in a latte macchiato, the emphasis is on the milk.The macchia is the little "spot" of crema left on top of the milk to clearly distinguish that is a latte macchiato and not a caffe latte, where the espresso traditionally has been added before the milk, hence having no "mark". Conversely, caffe macchiato, another similarly named beverage, is actually espresso "stained" with a small amount of milk.Preparation
A latte macchiato may be prepared simply by frothing milk, generally producing generous foam, pouring it (generally into a glass), and adding espresso. The frothing is generally extensive, yielding significant light, "dry" foam, with a layer of liquid milk underneath, rather than the "wet" microfoam used in latte art.Alternatively, it may be prepared as a layered drink, with the espresso gently poured (most gently out of a small espresso brew pitcher, over the back of a spoon) so that it forms a layer between the denser liquid milk below and the lighter foam above. In this case a glass is essential for the layers to be visible.The espresso may be brewed into a standard espresso cup or shot glass and then swiftly dumped in, or may be brewed into a specialized espresso brew pitcher, which makes pouring easier, particularly for layering.Cafe Grumpy 224 West 20th Street, New York, NY 10011-3502 (212) 255-5511 cafegrumpy.comView Larger Map
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Boxty
Boxty (bacstai or aran bocht ti in Irish meaning "poor house bread") is a traditional Irish potato pancake. The dish is mostly associated with the north midlands, north Connacht and southern Ulster, in particular the counties of Mayo, Sligo, Donegal (where it is known locally as poundy or poundies; also known as potato bread in Ulster), Fermanagh, Longford, Leitrim and Cavan. There are many different recipes but all contain finely grated, raw potatoes and all are served fried. The most popular version of the dish consists of finely grated, raw potato and mashed potato with flour, baking soda, buttermilk and sometimes egg. The grated potato may be strained to remove most of the starch and water but this is not necessary. The mixture is fried on a griddle pan for a few minutes on each side, similar to a normal pancake. Traditional alternatives include using only raw potatoes, boiling it as a dumpling or baking it as a loaf. The most noticeable difference between boxty and other fried potato dishes is its smooth, fine grained consistence.As the interest in Irish cuisine has increased, so the popularity of boxty has risen. It is not unusual to see boxty on the menus of restaurants outside the areas with which it is traditionally associated. Boxty may be bought in shops and supermarkets either in the dumpling form or ready cooked as pancakes. Some modern recipes use garlic and other spices to flavour the mixture. It is occasionally served as wrap, similar to kebabs for fajitas. For hygiene and convenience, the raw potato may be blended in a food processor instead of grating it by hand.EMAIL US YOUR RESTAURANT’S PICTURES, SPECIALTY AND MENU TO ADVERTISE ON COOKSNS.COM!Ward 3 111 Reade Street, New York, NY 10013(212) 240-9194 View Larger Map'음식 ' 카테고리의 다른 글
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Yukgaejang
Yukgaejang is a spicy, soup-like Korean dish made from shredded beef with scallions and other ingredients, which are simmered together for a long time. It is a variety of gomguk, or thick soup, which was formerly served in Korean royal court cuisine. It is believed to be healthful and is popular due to its hot and spicy nature.[1]
In addition to shredded beef, scallions, and water, the dish generally also includes bean sprouts, gosari (bracken fern), torandae (taro stems), sliced onion, dangmyeon (sweet potateo noodles), chili powder, garlic, soy sauce, oil (sesame oil and/or vegetable oil), black pepper, and salt. Chili oil may also be used.[1] Yukgaejang is generally served with a bowl of rice and kimchi.
The dish may alternatively be made with chicken rather than beef, in which case it is called dak yukgaejang or Dakgyejang.
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