Cookipedia - User contributions [en-gb]

File:Jijona.jpg

2019-06-28T06:11:12Z

JuliaBalbilla: JuliaBalbilla uploaded a new version of File:Jijona.jpg

{{#seo:
|title=Photo of Jijona.jpg
|titlemode=replace
|description=Photograph of Jijona - check licence history first
}}


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Hotlinking is NOT permitted. [https://en.wikipedia.org/wiki/Inline_linking Google it] if you are that dumb!

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== Licensing ==
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<code 'hashtagrev:12032020'>#nougat #honey #almonds #sugars #almond #desserts #aluminiumfoil #knead #spanish #icecream #fish </code>

File:Ajo Morado de Las Pedroñeras.jpg

2019-06-18T06:54:58Z

JuliaBalbilla: JuliaBalbilla uploaded a new version of File:Ajo Morado de Las Pedroñeras.jpg

{{#seo:
|title=Quality picture of Ajo Morado de Las Pedroñeras.jpg
|titlemode=replace
|description=Creative Commons photograph of Ajo Morado de Las Pedroñeras
}}


==DON'T HOTLINK THIS IMAGE==
If this image has licensing that allows appropriate third party use, you may copy the image and host it on your server.

Hotlinking is NOT permitted. [https://en.wikipedia.org/wiki/Inline_linking Google it] if you are that dumb!

Our firewall will block attempts at hotlinking - you have been warned.

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<code 'hashtagrev:12032020'>#herbs #vegetables </code>

Template:G.g.A.

2018-11-29T11:58:33Z

JuliaBalbilla: /* g.g.A. ingredients */

== g.g.A. ingredients==

g.g.A. stands for '''Geschützte Geographische Angabe''' which in the UK we know as '''Protected Geographical Indication''' (PGI). Under the EU agricultural product quality policy, this "covers agricultural products and foodstuffs closely linked to the geographical area. At least one of the stages of production, processing or preparation takes place in the area." The following German ingredients are those which are registered as g.g.A.

{| class="wikitable"
|-
!'''Name'''
!'''Product'''
!'''Region'''
|-
| ''Aachener Printen '' ||Cake ||Aachen (Nordrhein-Westfalen)
|-
| ''Ammerländer Dielenrauchschinken ; Ammerländer Katenschinke '' ||Ham ||Ammerland (Niedersachsen)
|-
| ''Ammerländer Schinken ; Ammerländer Knochenschinken '' ||Ham ||Ammerland (Niedersachsen)
|-
| ''Bayerischer Meerrettich ; Bayerischer Kren '' ||Horseradish ||Bayern
|-
| Bayerisches Rindfleisch / Rindfleisch aus Bayern ' || Beef || Bayern
|-
| Beelitzer Spargel ||Asparagus|| Brandenburg
|-
| Bremer Klaben '' ||Cake || City of Bremen and the surrounding area
|-
| Dresdner Christstollen / Dresdner Stollen/ Dresdner Weihnachtsstollen ||Cake || Dresden (Freistaat Sachsen)
|-
| ''Feldsalate von der Insel Reichenau '' ||[[Lamb’s lettuces]] ||Insel Reichenau (Baden-Württemberg)
|-
| Göttinger Feldkieker ||Sausages || Göttingen (Niedersachsen)
|-
| Göttinger Stracke || Sausages|| Göttingen (Niedersachsen)
|-
| ''Greußener Salami '' ||Salami ||Greußen-Kyffhäuser (Thüringen)
|-
| ''Gurken von der Insel Reichenau '' ||Gherkins ||Insel Reichenau (Baden-Württemberg)
|-
| Halberstädter Würstchen || Sausages || Halberstadt (Sachsen-Anhalt)
|-
|[[Hessischer Handkäse cheese|Hessischer Handkäse]] ||Cheese||Hessen
|-
| Hofer Rindfleischwurst || Sausages || Hof (Bayern)
|-
| ''Holsteiner Karpfen '' ||Carp ||Schleswig-Holstein
|-
| Holsteiner Katenschinken / Holsteiner Schinken/ Holsteiner Katenrauchschinken / Holsteiner Knochenschinken || Ham || Entire state of Schleswig-Holstein
|-
| Hopfen aus der Hallertau || Hops || Eichstätt, Freising, Kehlheim, Landshut, Nürnberger Land, Pfaffenhofen (Bayern)
|-
| ''Lausitzer Leinöl '' ||Linseed oil ||Lausitz (Brandenburg and Sachsen)
|-
| ''Lübecker Marzipan '' ||Marzipan ||Lübeck (Schleswig-Holstein)
|-
| Lüneburger Heidekartoffeln || Potatoes || Celle, Gifhorn, Harburg, Lüchow-Dannenberg, Lüneburg, Soltau-Fallingbostel, Uelzen, Visselhövede (Niedersachsen)
|-
| ''Meißner Fummel '' ||Pastry ||Meissen (Sachsen)
|-
| Nieheimer Käse || Cheese || Nieheim (Nordrhein-Westfalen)
|-
| ''Nürnberger Bratwürste ; Nürnberger Rostbratwürste '' ||Sausages ||Nürnberg (Bayern)
|-
| ''Nürnberger Lebkuchen '' ||Cakes ||Nürnberg (Bayern)
|-
| ''Oberpfälzer Karpfen '' ||Carp ||Oberpfalz (Bayern)
|-
| Rheinisches Apfelkraut || Apple / pear syrup || Nordrhein-Westfalen, Rheinland-Pfalz
|-
| ''Salate von der Insel Reichenau '' ||Lettuces ||Insel Reichenau (Baden-Württemberg)
|-
| Salzwedeler Baumkuchen ||Cake || Salzwedel (Sachsen-Anhalt)
|-
| '' Schrobenhausener Spargel / Spargel aus dem Schrobenhausener Land / Spargel aus dem Anbaugebiet Schrobenhausen '' || Asparagus || Around Schrobenhausen (Bayern)
|-
| Schwäbische Spätzle / Schwäbische Knöpfle || Pasta || Schwaben (Baden-Württemberg, Bayern)
|-
| ''Schwäbisch-Hällisches Qualitätsschweinefleisch '' ||Pork ||Schwäbisch Hall, Ostalbkreis, Hohenlohekreis, Rems-Murr-Kreis and Tauberbischofsheim (Baden-Württemberg) and Ansbach (Bayern)
|-
| ''Schwäbische Maultaschen ; Schwäbische Suppenmaultaschen'' ||Pasta ||Swabia (Baden-Württemberg, Bayern)
|-
|[[Schwarzwälder Schinken]] ||Ham ||Schwarzwald (Baden-Württemberg)
|-
| ''Schwarzwaldforelle '' ||Trout ||Schwarzwald (Baden-Württemberg)
|-
| ''Spreewälder Gurken '' ||Gherkins ||Dahme-Spreewald (Brandenburg)
|-
| ''Spreewälder Meerrettich '' ||Horseradish ||Dahme-Spreewald (Brandenburg)
|-
| Tettnanger Hopfen || Hops || Tettnang (Baden-Württemberg)
|-
| ''Thüringer Leberwurst '' ||Liver sausages ||Thüringen
|-
| ''Thüringer Rostbratwurst '' ||Grilled sausages ||Thüringen
|-
| ''Thüringer Rotwurst '' ||Blood sausages ||Thüringen
|-
| ''Tomaten von der Insel Reichenau '' ||Tomatoes ||Insel Reichenau (Baden-Württemberg)
|}

Template:ZTS ingredients

2018-11-27T14:11:24Z

JuliaBalbilla:

|-
|[[:Category:Czech recipes|Czech Rep]] / Slovakia||Liptovská saláma/Liptovský salám||Sausage||TSG
|-
|[[:Category:Czech recipes|Czech Rep]] / Slovakia||Lovecký salám/Lovecká saláma||Sausage||TSG
|-
|[[:Category:Czech recipes|Czech Rep]]||Pražská šunka||Ham||TSG
|-
|[[:Category:Czech recipes|Czech Rep]] / Slovakia ||Špekáčky/Špekačky||Sausage||TSG
|-
|[[:Category:Czech recipes|Czech Rep]] / Slovakia ||Spišské párky||Sausage||TSG

Template:GTS/ГТС ingredients

2018-11-27T14:05:47Z

JuliaBalbilla:

|-
|[[:Category:Bulgarian recipes|Bulgaria]]||[[File Elena Филе Елена (Elena cured pork)|File Elena Филе Елена]]||Cured pork||TSG
|-
|[[:Category:Bulgarian recipes|Bulgaria]]||Kayserovanvrat Trakiya Кайсерован врат Тракия ||Cured pork||TSG
|-
|[[:Category:Bulgarian recipes|Bulgaria]]||Lukanka Panagyurska Луканка Панагюрска ||Cured sausage||TSG
|-
|[[:Category:Bulgarian recipes|Bulgaria]]||Pastarma Govezhda Пастърма говежд ||Cured beef||TSG
|-
|[[:Category:Bulgarian recipes|Bulgaria]]||Role Trapezitsa Роле Трапезица ||Cured meat||TSG

Template:PDO ingredients

2018-11-27T12:09:15Z

JuliaBalbilla:

|-
|[[:Category:British recipes|UK]]||[[Anglesey Sea Salt / Halen Môn]]||Salt||PDO
|-
|[[:Category:British recipes|UK]]||[[Beacon Fell traditional Lancashire cheese]]||Cheese||PDO
|-
|[[:Category:British recipes|UK]]||[[Bonchester cheese]]||Cheese||PDO
|-
|[[:Category:British recipes|UK]]||[[Buxton blue]]||Cheese||PDO
|-
|[[:Category:British recipes|UK]]||[[Conwy mussels]]||Shellfish||PDO
|-
|[[:Category:British recipes|UK]]||[[Cornish Clotted Cream|Cornish Clotted Cream]]||Cream||PDO
|-
|[[:Category:British recipes|UK]]||[[Dovedale cheese]]||Cheese||PDO
|-
|[[:Category:British recipes|UK]]||[[East Kent Goldings]]||Hop||PDO
|-
|[[:Category:British recipes|UK]]||[[Fal Oyster]]||Shellfish||PDO
|-
|[[:Category:British recipes|UK]]||[[Isle of Man Manx Loaghtan lamb|Isle of Man Manx Loaghtan Lamb]]||Lamb||PDO
|-
|[[:Category:British recipes|UK]]||[[Isle of Man Queenies]]||Shellfish||PDO
|-
|[[:Category:British recipes|UK]]||[[Jersey Royal potatoes]]||Potato||PDO
|-
|[[:Category:British recipes|UK]]||[[Lakeland Herdwick]]||Lamb||PDO
|-
|[[:Category:British recipes|UK]]||[[Lough Neagh Pollan]]||Fish||PDO
|-
|[[:Category:British recipes|UK]]||[[Orkney beef]]||Beef||PDO
|-
|[[:Category:British recipes|UK]]||[[Orkney lamb]]||Lamb||PDO
|-
|[[:Category:British recipes|UK]]||[[Shetland lamb]]||Lamb||PDO
|-
|[[:Category:British recipes|UK]]||[[Single Gloucester]]||Cheese||PDO
|-
|[[:Category:British recipes|UK]]||[[Staffordshire Cheese]]||Cheese||PDO
|-
|[[:Category:British recipes|UK]]||[[Swaledale cheese ; Swaledale ewes´ cheese|Swaledale cheese]]||Cheese||PDO
|-
|[[:Category:British recipes|UK]]||[[Swaledale cheese ; Swaledale ewes´ cheese|Swaledale ewes´ cheese]]||Cheese||PDO
|-
|[[:Category:British recipes|UK]]||[[Welsh Laverbread]]||Seaweed||PDO
|-
|[[:Category:British recipes|UK]]||[[West Country farmhouse Cheddar cheese]]||Cheese||PDO
|-
|[[:Category:British recipes|UK]]||[[White Stilton cheese ; Blue Stilton cheese|White Stilton cheese / Blue Stilton cheese]]||Cheese||PDO
|-
|[[:Category:British recipes|UK]]||[[Yorkshire forced rhubarb|Yorkshire Forced Rhubarb]]||Rhubarb||PDO

Template:TSG ingredients

2017-02-14T09:25:27Z

JuliaBalbilla:

|-
|[[:Category:British recipes|UK]]||[[Traditional Bramley Apple Pie Filling]]||Pie filling||TSG
|-
|[[:Category:British recipes|UK]]||[[Traditional Farmfresh Turkey]]||Turkey||TSG
|-
|[[:Category:British recipes|UK]]||[[Traditionally Farmed Gloucestershire Old Spot Pork]]||Pork||TSG
|-
|[[:Category:British recipes|UK]]||[[Traditionally reared pedigree Welsh pork]]||Pork||TSG

Template:DOP (Italy) ingredients

2017-02-13T01:26:33Z

JuliaBalbilla:

|-
||[[:Category:Italian recipes|Italy]]||[[Aceto balsamico tradizionale di Modena]]||Vinegar||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Aceto balsamico tradizionale di Reggio Emilia]]||Vinegar||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Aglio Bianco Polesano (Polesano white garlic)|Aglio Bianco Polesano]]||Garlic||PDO
|-
||[[:Category:Italian recipes|Italy]]||Aglio di Voghiera||Garlic||PDO
|-
||[[:Category:Italian recipes|Italy]]||Alto Crotonese||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Aprutino Pescarese (Pescara olive oil)|Aprutino Pescarese]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Arancia di Ribera||Orange||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Asiago]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Asparago Bianco di Bassano||Asparagus||PDO
|-
||[[:Category:Italian recipes|Italy]]||Basilico Genovese||Basil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Bergamotto di Reggio Calabria - Olio essenziale||Bergamot oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Bitto Valtellina cheese|Bitto]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Bra cheese|Bra]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Brisighella (Brisighella olive oil)|Brisighella]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Brovada||Turnip||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Bruzio (Bruzio olive oil)|Bruzio]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Caciocavallo Silano cheese|Caciocavallo Silano]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Canestrato Pugliese cheese|Canestrato Pugliese]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Canino (Canino olive oil)|Canino]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Capocollo di Calabria (Calabrian sausage)|Capocollo di Calabria]]||Sausage||PDO
|-
||[[:Category:Italian recipes|Italy]]||Carciofo Spinoso di Sardegna||Artichoke||PDO
|-
||[[:Category:Italian recipes|Italy]]||Cartoceto||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Casatella Trevigiana cheese|Casatella Trevigiana]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Casciotta di Urbino cheese| Casciotta d'Urbino]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Castagna di Vallerano||Chestnut||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Castelmagno cheese|Castelmagno]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Chianti Classico||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Cilento (Cilento olive oil)|Cilento||Olive oil]]||PDO
|-
||[[:Category:Italian recipes|Italy]]||Ciliegia dell'Etna||Cherry||PDO
|-
||[[:Category:Italian recipes|Italy]]||Cinta Senese||Pork||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Cipollotto Nocerino]]||Onion||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Collina di Brindisi (Brindisi Hills olive oil)|Collina di Brindisi]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Colline di Romagna||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Colline Pontine||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Colline Salernitane (Salerno olive oil)|Colline Salernitane]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Colline Teatine (Chieti olive oil)|Colline Teatine]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Coppa Piacentina (Piacenza cured ham)|Coppa Piacentina]]||Ham||PDO
|-
||[[:Category:Italian recipes|Italy]]||Cozza di Scardovari||Shellfish||PDO
|-
||[[:Category:Italian recipes|Italy]]||Crudo di Cuneo||Ham||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Culatello di Zibello (Zibello cured ham)|Culatello di Zibello]]||Ham||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Dauno (Dauno olive oil)|Dauno]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Fagioli Bianchi di Rotonda||Bean||PDO
|-
||[[:Category:Italian recipes|Italy]]||Fagiolo Cannellino di Atina||Bean||PDO
|-
||[[:Category:Italian recipes|Italy]]||Farina di castagne della Lunigiana||Chestnut flour||PDO
|-
||[[:Category:Italian recipes|Italy]]||Farina di Neccio della Garfagnana||Chestnut flour||PDO
|-
||[[:Category:Italian recipes|Italy]]||Farro di Monteleone di Spoleto||Emmer wheat||PDO
|-
||[[:Category:Italian recipes|Italy]]||Fichi di Cosenza||Fig||PDO
|-
||[[:Category:Italian recipes|Italy]]||Fico Bianco del Cilento||Fig||PDO
|-
||[[:Category:Italian recipes|Italy]]||Ficodindia dell'Etna||Prickly pear||PDO
|-
||[[:Category:Italian recipes|Italy]]||Ficodindia di San Cono||Prickly pear||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Fiore Sardo cheese|Fiore Sardo]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Fontina]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Formaggella del Luinese cheese|Formaggella del Luinese]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Formaggio di fossa cheese|Formaggio di Fossa di Sogliano]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Formai de Mut dell'Alta Valle Brembana cheese|Formai de Mut dell'Alta Valle Brembana]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Garda (Garda olive oil)|Garda]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Gorgonzola]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Grana Padano cheese|Grana Padano]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Irpinia - Colline dell'Ufita||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||La Bella della Daunia||Olive||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Laghi Lombardi (Lakes of Lombardy olive oil)|Laghi Lombardi]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Lametia (Lametia olive oil)|Lametia]]||Olive oil||PDO
|-
||Italy||Liquirizia di Calabria||Licorice||PDO
|-
||[[:Category:Italian recipes|Italy]]||Lucca||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Marrone di Caprese Michelangelo||Chestnut||PDO
|-
||[[:Category:Italian recipes|Italy]]||Marrone di San Zeno||Chestnut||PDO
|-
||[[:Category:Italian recipes|Italy]]||Mela Val di Non||Apple||PDO
|-
||[[:Category:Italian recipes|Italy]]||Melanzana Rossa di Rotonda||Aubergine||PDO
|-
||[[:Category:Italian recipes|Italy]]||Miele della Lunigiana||Honey||PDO
|-
||[[:Category:Italian recipes|Italy]]||Miele delle Dolomiti Bellunesi||Honey||PDO
|-
||[[:Category:Italian recipes|Italy]]||Miele Varesino||Honey||PDO
|-
||[[:Category:Italian recipes|Italy]]||Molise||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Montasio cheese|Montasio]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Monte Etna||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Monte Veronese cheese|Monte Veronese]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Monti Iblei||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Mozzarella di Bufala Campana cheese|Mozzarella di Bufala Campana]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Murazzano cheese|Murazzano]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Nocciola Romana||Hazelnut||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Nocellara del Belice (Belice olive)|Nocellara del Belice]]||Olive||PDO
|-
||[[:Category:Italian recipes|Italy]]||Nostrano Valtrompia||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Oliva Ascolana del Piceno||Olive||PDO
|-
||[[:Category:Italian recipes|Italy]]||Oliva di Gaeta||Olive||PDO
|-
||[[:Category:Italian recipes|Italy]]||Pagnotta del Dittaino||Bread||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Pancetta di Calabria (Calabrian pancetta)|Pancetta di Calabria]]||Bacon||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Pancetta Piacentina (Piacenza pancetta)|Pancetta Piacentina]]||Bacon||PDO
|-
||[[:Category:Italian recipes|Italy]]||Pane di Altamura||Bread||PDO
|-
||[[:Category:Italian recipes|Italy]]||Pane Toscano||Bread||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Parmigiano Reggiano]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Patata di Bologna||Potato||PDO
|-
||[[:Category:Italian recipes|Italy]]||Patata novella di Galatina||Potato||PDO
|-
||[[:Category:Italian recipes|Italy]]||Pecorino Crotonese||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Pecorino delle Balze Volterrane||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Pecorino di Filiano cheese|Pecorino di Filiano]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Pecorino di Picinisco||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Pecorino Romano]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Pecorino Sardo]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Pecorino Siciliano]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Pecorino Toscano]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Penisola Sorrentina (Sorrento olive oil)|Penisola Sorrentina]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Peperone di Pontecorvo||Pepper||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Piacentinu di Enna cheese|Piacentinu Ennese]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Piave cheese|Piave]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Pistacchio Verde di Bronte||Pistachio||PDO
|-
||[[:Category:Italian recipes|Italy]]||Pomodorino del Piennolo del Vesuvio||Tomato||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Pomodoro S. Marzano dell'Agro Sarnese-Nocerino]]||Tomato||PDO
|-
||[[:Category:Italian recipes|Italy]]||Pretuziano delle Colline Teramane||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Prosciutto di Carpegna||Ham||PDO
|-
||[[:Category:Italian recipes|Italy]]||Prosciutto di Modena||Ham||PDO
|-
||[[:Category:Italian recipes|Italy]]||Prosciutto di Parma||Ham||PDO
|-
||[[:Category:Italian recipes|Italy]]||Prosciutto di San Daniele||Ham||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Prosciutto Toscano (Tuscan ham)|Prosciutto Toscano]]||Ham||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Prosciutto Veneto Berico-Euganeo]]||Ham||PDO
|-
||[[:Category:Italian recipes|Italy]]||Provolone del monaco cheese|Provolone del Monaco]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Provolone Valpadana cheese|Provolone Valpadana]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Puzzone di Moena / Spretz Tzaorì||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Quartirolo Lombardo cheese|Quartirolo Lombardo]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Ragusano cheese|Ragusano]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Raschera cheese|Raschera]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Ricotta di Bufala Campana||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Ricotta Romana cheese|Ricotta Romana]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Riso di Baraggia Biellese e Vercellese||Rice||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Riviera Ligure (Ligurian Riviera olive oil)|Riviera Ligure]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Robiola di Roccaverano DOP – Piedmont cheese|Robiola di Roccaverano]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Sabina (Sabina olive oil)|Sabina]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Salame Brianza]]||Sausage||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Salame di Varzi]]||Sausage||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Salame Piacentino (Piacenza salami)|Salame Piacentino]]||Sausage||PDO
|-
||[[:Category:Italian recipes|Italy]]||Salamini italiani alla cacciatora||Sausage||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Salumi di Calabria: Soppressala, Capocollo, Salsiccia, Pancetta (Calabria sausage)|Salumi di Calabria: Soppressala, Capocollo, Salsiccia, Pancetta]]||Sausage||PDO
|-
||[[:Category:Italian recipes|Italy]]||Salva Cremasco||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Sardegna||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Seggiano||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Silter||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Soppressata di Calabria||Ham||PDO
|-
||[[:Category:Italian recipes|Italy]]||Soprèssa Vicentina||Sausage||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Spressa delle Giudicarie cheese|Spressa delle Giudicarie]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Squacquerone di Romagna||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Stelvio cheese|Stelvio ; Stilfser]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Strachitunt||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Susina di Dro||Plum||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Taleggio]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Tergeste||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Terra di Bari (Terra di Bari olive oil)|Terra di Bari]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Terra d'Otranto (Terra d'Otranto olive oil)|Terra d'Otranto]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Terre Aurunche||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Terre di Siena||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Terre Tarentine||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Tinca Gobba Dorata del Pianalto di Poirino||Fish||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Toma Piemontese cheese|Toma Piemontese]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Tuscia||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Umbria (Umbria olive oil)|Umbria]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Val di Mazara||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Valdemone||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Valle d’Aosta Lard d’Arnad/Vallée d’Aoste Lard d’Arnad (Aosta Valley Arnard lard)|Valle d’Aosta Lard d’Arnad/Vallée d’Aoste Lard d’Arnad]]||Lard||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Valle d'Aosta Fromadzo cheese|Valle d'Aosta Fromadzo]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Valle d'Aosta Jambon de Bosses (Aosta Valley Bosses ham)|Valle d'Aosta Jambon de Bosses]]||Ham||PDO
|-
||[[:Category:Italian recipes|Italy]]||Valle del Belice||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Valli Trapanesi]]||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Valtellina Casera cheese|Valtellina Casera]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Vastedda della Valle del Belice cheese|Vastedda della valle del Belìce]]||Cheese||PDO
|-
||[[:Category:Italian recipes|Italy]]||Veneto Valpolicella, Veneto Euganei e Berici||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||Vulture||Olive oil||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Zafferano dell'Aquila]]||Saffron||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Zafferano di San Gimignano]]||Saffron||PDO
|-
||[[:Category:Italian recipes|Italy]]||[[Zafferano di Sardegna]]||Saffron||PDO

Throumpa Chiou Θρούμπα Χίου (Chios olives)

2017-02-12T20:18:47Z

JuliaBalbilla:

{{#seo:
|title=Throumpa Chiou Θρούμπα Χίου (Chios olives)
|titlemode=replace
|keywords=#olive #olives #vegetables #aperitif #fruit #greekrecipes #salads
|hashtagrev=12032020
|description=POP/ΠΟΠ Throumpa Chiou Θρούμπα Χίου PDO THROUMBA CHIOU Table Olives. A table olive of the Throumba variety..
}}


[[Image:Throumpa Chiou Θρούμπα Χίου.jpg|300px|thumb|right|Throumpa Chiou Θρούμπα Χίου]]
'''[[Template:Prostateuomeni Onomasia Proeleusis (Προστατευόμενη Ονομασία Προέλευσης)|POP/ΠΟΠ]] Throumpa Chiou Θρούμπα Χίου''' is a table [[olive]] of the Throumba variety
for which [[olive]] beetle control is achieved, where
necessary, by bait-spraying from the ground and
biological methods.

'''Geographical area''': The administrative boundaries
of the Chios, Omiroupolis, Kardamylon, Anemona, loania
and Mistihoxoria municipalities and of the Ag.
Georgiou, Ag. Gaiatos, Amadon, Vessas, Vikiou,
Volissou, Dievhon, Elatas, Thymianon, Kambion, Keramou,
Kourounion, Langada, Leptopodon, Lithiou, Melanious,
Meston, Nenitourion, Neohori, Olymbon, Parparía,
Piramas, Pispiloïndas, Pitious, Potamia, Pyrgiou,
Sidiroundas, Spartoundas, Sykiada, Trypon, Fyton and
Halandron communes in [[Greek recipes|Greece]]

'''Evidence''': The product is cropped exclusively from
[[olive]] trees within the defined geographical area.

'''Method of production''': The [[olives]] are gathered
every 3-5 days nets from placed on the ground to
collect them as they reach full ripeness and fall
naturally.

'''Link''': The [[olives]] are produced from a variety
traditionally cultivated in the area and via the
application of traditional treatment methods within the
defined geographical area.

'''Gastronomy''': The table [[olive]] [[Template:Prostateuomeni Onomasia Proeleusis (Προστατευόμενη Ονομασία Προέλευσης)|POP/ΠΟΠ]] Throumpa Chiou Θρούμπα Χίου can be kept for long periods if maintained closed in its container. Once opened, it should be consumed within a few days, and kept at a cool temperature and away from direct light. It is served with [[Aperitif|aperitifs]], in [[salads]] and in many other gastronomic preparations.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=815 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Fruit]]
[[Category:Vegetables]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/olive|#olive]] [[Special:Search/olives|#olives]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/aperitif|#aperitif]] [[Special:Search/fruit|#fruit]] [[Special:Search/greekrecipes|#greekrecipes]] [[Special:Search/salads|#salads]]
</code>

Throumpa Thassou Θρούμπα Θάσου (Thassos olives)

2017-02-12T20:13:18Z

JuliaBalbilla:

{{#seo:
|title=Throumpa Thassou Θρούμπα Θάσου (Thassos olives)
|titlemode=replace
|keywords=#olive #olives #fruit #aperitif #salads #vegetables
|hashtagrev=12032020
|description=POP/ΠΟΠ Throumpa Thassou Θρούμπα Θάσου PDO THROUMBA THASOU Eating Olives. A table olive of the Throumba..
}}


[[Image:Throumpa Thassou Θρούμπα Θάσου.jpg|300px|thumb|right|Throumpa Thassou Θρούμπα Θάσου]]
'''[[Template:Prostateuomeni Onomasia Proeleusis (Προστατευόμενη Ονομασία Προέλευσης)|POP/ΠΟΠ]] Throumpa Thassou Θρούμπα Θάσου''' is table [[olive]] of the Throumba variety for which [[olive]] beetle
control is achieved, where necessary, by bait-spraying from the ground and
biological methods.

'''Geographical area''': All of the island of Thasos.

'''Evidence''': The product is cropped exclusively from [[olive]] trees within the
defined geographical area and also processed within the area.

'''Method of production''': The [[olives]] are harvested by hand when fully ripe
or overripe. Owing to the presence of the fungus ''Phoma oleae'' the
Throumba variety loses its bitterness Of taste by a hydrolytic reaction.
After cropping the [[fruit]] is washed and graded by size, coarse [[salt]] is added
in a proportion of 30-40% and it is placed in tanks. In 30-40 days it is
ready for consumption after exposure to the air to improve its colour by
oxidation.

'''Link''': The [[olives]] are produced from a variety traditionally cultivated in the
area and via the application of traditional treatment methods within the
defined geographical area.

'''Gastronomy''': The table [[olive]] [[Template:Prostateuomeni Onomasia Proeleusis (Προστατευόμενη Ονομασία Προέλευσης)|POP/ΠΟΠ]] Throumpa Thassou Θρούμπα Θάσου can be kept for long periods if maintained closed in its container. Once opened, it should be consumed within a few days, making sure to keep the [[olives]] immersed in the packaging liquid, at a cool temperature and away from direct light. It is served with [[aperitif|aperitifs]], in [[salads]] and in many other gastronomic preparations.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=814 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Fruit]]
[[Category:Vegetables]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/olive|#olive]] [[Special:Search/olives|#olives]] [[Special:Search/fruit|#fruit]] [[Special:Search/aperitif|#aperitif]] [[Special:Search/salads|#salads]] [[Special:Search/vegetables|#vegetables]]
</code>

Template:POP/ΠΟΠ ingredients

2017-02-11T14:16:13Z

JuliaBalbilla:

|-
|[[:Category:Greek recipes|Greece]]||Agoureleo Chalkidikis Αγουρέλαιο Χαλκιδικής ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Aktinidio Sperchiou Ακτινίδιο Σπερχειού (Sperchiou kiwi fruit)|Aktinidio Sperchiou Ακτινίδιο Σπερχειού]] ||Kiwi||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Anevato cheese|Anevato Ανεβατό]] ||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Apokoronas Chanion Kritis Αποκορώνας Χανίων Κρήτης (Apokoronas Chania Crete olive oil)|Apokoronas Chanion Kritis Αποκορώνας Χανίων Κρήτης]] ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||Arnaki Elassonas Αρνάκι Ελασσόνας ||Lamb||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Archanes Herakliou Kritis Αρχάνες Ηρακλείου Κρήτης (Archanes Heraklion olive oil)|Archanes Herakliou Kritis Αρχάνες Ηρακλείου Κρήτης]]||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Avgotaracho Messolongiou Αυγοτάραχο Μεσολογγίου (Messolongi fish roes)|Avgotaracho Messolongiou Αυγοτάραχο Μεσολογγίου]]||Fish roes||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Batsos cheese|Batzos Μπάτζος ]]||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Elia Kalamatas Ελιά Καλαμάτας (Kalamata olives)|Elia Kalamatas Ελιά Καλαμάτας]] ||Olives||PDO
|-
|[[:Category:Greek recipes|Greece]]||Exeretiko partheno eleolado "Trizinia Εξαιρετικό παρθένο ελαιόλαδο "Τροιζηνία" ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||Exeretiko Partheno Eleolado Selino Kritis Εξαιρετικό Παρθένο Ελαιόλαδο Σέλινο Κρήτης ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||Exeretiko partheno eleolado Thrapsano Εξαιρετικό παρθένο ελαιόλαδο Θραψανό ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||Fava Santorinis Φάβα Σαντορίνης ||Bean||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Feta cheese|Feta Φέτα]]||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||Finiki Lakonias Φοινίκι Λακωνίας ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||Firiki Piliou Φιρίκι Πηλίου ||Apple||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Formaella parnassou cheese|Formaella Arachovas Parnassou Φορμαέλλα Αράχωβας Παρνασσού]] ||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||Fystiki Aeginas Φυστίκι Αίγινας ||Pistachio||PDO
|-
|[[:Category:Greek recipes|Greece]]||Fystiki Megaron Φυστίκι Μεγάρων ||Pistachio||PDO
|-
|[[:Category:Greek recipes|Greece]]||Galano Metaggitsiou Chalkidikis Γαλανό Μεταγγιτσίου Χαλκιδικής ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Galotiri cheese|Galotyri Γαλοτύρι]] ||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Greek graviera cheese|Graviera Agrafon Γραβιέρα Αγράφων]] ||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Graviera Kritis cheese|Graviera Kritis Γραβιέρα Κρήτης]]||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Graviera Naxou cheese|Graviera Naxou Γραβιέρα Νάξου]]||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Kalamata|Kalamata Καλαμάτα]] ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Kalathaki of Limnos cheese|Kalathaki Limnou Καλαθάκι Λήμνου]]||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||Katsikaki Elassonas Κατσικάκι Ελασσόνας ||Kid||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Kefalograviera cheese|Kefalograviera Κεφαλογραβιέρα]]||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Kelifoto fystiki Fthiotidas Κελυφωτό φυστίκι Φθιώτιδας (Fthiotida pistachio)|Kelifoto fystiki Fthiotidas Κελυφωτό φυστίκι Φθιώτιδας]]||Pistachio||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Kerassia Tragana Rodochoriou Κεράσια τραγανά Ροδοχωρίου (Rodhohori cherry)|Kerassia Tragana Rodochoriou Κεράσια τραγανά Ροδοχωρίου]] ||Cherries||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Kolymvari Chanion Kritis Κολυμβάρι Χανίων Κρήτης (Kolymvari Chania Crete olive oil)|Kolymvari Chanion Kritis Κολυμβάρι Χανίων Κρήτης]] ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Konservolia Atalantis Κονσερβολιά Αταλάντης (Atalantis olive)|Konservolia Atalantis Κονσερβολιά Αταλάντης]] ||Olive||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Konservolia Piliou Volou Κονσερβολιά Πηλίου Βόλου (Volos olive)|Konservolia Piliou Volou Κονσερβολιά Πηλίου Βόλου]] ||Olive||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Konservolia Rovion Κονσερβολιά Ροβίων (Rovies olive)|Konservolia Rovion Κονσερβολιά Ροβίων]] ||Olive||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Konservolia Stylidas Κονσερβολιά Στυλίδας (Stylida olive)|Konservolia Stylidas Κονσερβολιά Στυλίδας]] ||Olive||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Kopanisti cheese|Kopanisti Κοπανιστή]] ||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||Korinthiaki Stafida Vostitsa Κορινθιακή Σταφίδα Βοστίτσα ||Currant||PDO
|-
|[[:Category:Greek recipes|Greece]]||Kranidi Argolidas Κρανίδι Αργολίδας ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||Krokees Lakonias Κροκεές Λακωνίας ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Krokos Kozanis|Krokos Kozanis Κρόκος Κοζάνης]]||Saffron||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Mytilene ladotiri cheese|Ladotyri Mytilinis Λαδοτύρι Μυτιλήνης]] ||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||Lygourio Asklipiou Λυγουριό Ασκληπιείου ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Manouri cheese|Manouri Μανούρι]] ||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||Masticha Chiou Μαστίχα Χίου ||Mastic||PDO
|-
|[[:Category:Greek recipes|Greece]]||Mastichelaio Chiou Μαστιχέλαιο Χίου ||Mastic||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Meli Elatis Menalou Vanilia|Meli Elatis Menalou Vanilia Μέλι Ελάτης Μαινάλου Βανίλια]]||Honey||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Metsovone cheese|Metsovone Μετσοβόνε]] ||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||Mila Delicious Pilafa Tripoleos Μήλα Ντελίσιους Πιλαφά Τριπόλεως ||Apple||PDO
|-
|[[:Category:Greek recipes|Greece]]||Mila Zagoras Piliou Μήλα Ζαγοράς Πηλίου ||Apple||PDO
|-
|[[:Category:Greek recipes|Greece]]||Petrina Lakonias Πέτρινα Λακωνίας ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||Peza Irakliou Kritis Πεζά Ηρακλείου Κρήτης ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Pichtogalo Chanion cheese|Pichtogalo Chanion Πηχτόγαλο Χανίων]]||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||Portokalia Maleme Chanion Kritis Πορτοκάλια Μάλεμε Χανίων Κρήτης ||Orange||PDO
|-
|[[:Category:Greek recipes|Greece]]||Prasines Elies Chalkidikis Πράσινες Ελιές Χαλκιδικής ||Olive||PDO
|-
|[[:Category:Greek recipes|Greece]]||Rodakina Naoussas Ροδάκινα Νάουσας ||Peach||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[San Michali cheese|San Michali Σαν Μιχάλη]]||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Sfela cheese|Sfela Σφέλα]]||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Sitia Lasithiou Kritis|Sitia Lasithiou Kritis Σητεία Λασιθίου Κρήτης]]||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||Stafida Zakynthou Σταφίδα Ζακύνθου ||Currant||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Throumpa Ampadias Rethymnis Kritis Θρούμπα Αμπαδιάς Ρεθύμνης Κρήτης (Rethymnon Crete olives)|Throumpa Ampadias Rethymnis Kritis Θρούμπα Αμπαδιάς Ρεθύμνης Κρήτης]] ||Olive||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Throumpa Chiou Θρούμπα Χίου (Chios olives)|Throumpa Chiou Θρούμπα Χίου]] ||Olive||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Throumpa Thassou Θρούμπα Θάσου (Thassos olives)|Throumpa Thassou Θρούμπα Θάσου]] ||Olive||PDO
|-
|[[:Category:Greek recipes|Greece]]||Tsikla Chiou Τσίχλα Χίου ||Chewing gum||PDO
|-
|[[:Category:Greek recipes|Greece]]||Viannos Irakliou Kritis Βιάννος Ηρακλείου Κρήτης ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||Vorios Mylopotamos Rethymnis Kritis Βόρειος Μυλοπόταμος Ρεθύμνης Κρήτης ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||Xera syka Kymis Ξερά σύκα Κύμης ||Fig||PDO
|-
|[[:Category:Greek recipes|Greece]]||Xira Syka Taxiarchi Ξηρά Σύκα Ταξιάρχη ||Fig||PDO
|-
|[[:Category:Greek recipes|Greece]]||Xygalo Siteias / Xigalo Siteias Ξύγαλο Σητείας / Ξίγαλο Σητείας ||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Xinomizithra cheese|Xynomyzithra Kritis Ξυνομυζήθρα Κρήτης]]||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Kasseri cheese|Kasseri Κασέρι]] ||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||[[Katiki Domokou cheese|Katiki Domokou Κατίκι Δομοκού ]]||Cheese||PDO
|-
|[[:Category:Greek recipes|Greece]]||Konservolia Amfissis Κονσερβολιά Αμφίσσης ||Olive||PDO
|-
|[[:Category:Greek recipes|Greece]]||Messara Μεσσαρά ||Olive oil||PDO
|-
|[[:Category:Greek recipes|Greece]]||Tomataki Santorinis Τοματάκι Σαντορίνης ||Tomato||PDO
|-
|[[:Category:Greek recipes|Greece]]||Tsakoniki Melitzana Leonidiou Τσακώνικη μελιτζάνα Λεωνιδίου ||Aubergine||PDO
|-
|[[:Category:Greek recipes|Cyprus]]||Kolokasi Sotiras / Kolokasi-Poulles Sotiras Κολοκάσι Σωτήρας / Κολοκάσι-Πούλλες Σωτήρας ||Taro||PDO

Template:G.U. (Germany) ingredients

2017-02-10T23:38:23Z

JuliaBalbilla:

|-
|[[:Category:German recipes|Germany]]||[[Allgäuer Bergkäse]]||Cheese||PDO
|-
|[[:Category:German recipes|Germany]]||[[Allgäuer Emmentaler]]||Cheese||PDO
|-
|[[:Category:German recipes|Germany]]||Allgäuer Sennalpkäse||Cheese||PDO
|-
|[[:Category:German recipes|Germany]]||[[Altenburger Ziegenkäse]]||Cheese||PDO
|-
|[[:Category:German recipes|Germany]]||[[Diepholzer moorschnucke (Diepholz lamb)|Diepholzer moorschnucke]]||Lamb||PDO
|-
|[[:Category:German recipes|Germany]]||Fränkischer Grünkern||Spelt||PDO
|-
|[[:Category:German recipes|Germany]]||[[Lüneburger Heidschnucke (Lüneburg lamb)|Lüneburger Heidschnucke]]||Lamb||PDO
|-
|[[:Category:German recipes|Germany]]||[[Odenwälder Frühstückskäse]]||Cheese||PDO
|-
|[[:Category:German recipes|Germany]]||Spalt Spalter||Hop||PDO
|-
|[[:Category:German recipes|Germany]]||Stromberger Pflaume||Damson||PDO
|-
|[[:Category:German recipes|Germany]]||Weideochse vom Limpurger Rind||Ox||PDO
|-
|[[:Category:German recipes|Germany]]||Weißlacker / Allgäuer Weißlacker||Cheese||PDO

Painho de Portalegre (Portalegre smoked sausage)

2017-02-10T14:58:15Z

JuliaBalbilla:

{{#seo:
|title=Painho de Portalegre (Portalegre smoked sausage)
|titlemode=replace
|keywords=#sausage #fat #smoked #smoking #dried #portuguese #sweetpepper #garlic #pork #oliveoil #meats
|hashtagrev=12032020
|description=IGP Painho de Portalegre is a Portuguese smoked sausage which consists of salted meat (fresh fat from Alentejano pigs, in pieces exceeding 2 cm with..
}}


[[Image:Painho de Portalegre.png|300px|thumb|right|Painho de Portalegre]]
'''[[Template:Indicação Geográfica Protegida|IGP]] Painho de Portalegre''' is a [[Portuguese]] [[smoked]] [[sausage]] which consists of salted [[meat]] (fresh [[fat]] from Alentejano pigs, in
pieces exceeding 2 cm with crushed ungerminated [[dried]] [[garlic]], [[sweet pepper]] and
[[pepper]] paste. The casing is of dried natural pig's intestine. The [[sausage]] is
cylindrical, tied with cotton thread at both ends and measures up to 30 cm. It is
reddish-black, shiny and semi-hard; the case is unbroken and adheres closely to
the content. It is between 25 and 40 mm in diameter. Cut, the [[sausage]] reveals a
perfectly adhering, slightly marbled content. It is has a pleasant, smooth or
delicate taste, slightly salty and sometimes slightly spicy. It has a pleasant, unique,
slightly smoky aroma. The [[fat]] is shiny and pearly white, of pleasant smell and
taste. The consistency varies depending on the feed and percentage of acorns
eaten by the Alentejano pigs.

'''Geographical area''': The taste of the product, the soil and climate required for its production and the
local, correct and consistent methods used mean that the geographical area of
production is restricted to the municipalities of Alter do Chão, Arronches, Avis,
Campo Maior, Castelo do Vide, Crato, Elvas, Fronteira, Gavião, Marvão,
Monforte, Nisa, Ponte de Sor, Portalegre and Sousel in the district of Portalegre.

'''Proof of origin''': The Painho de Portalegre may be produced only on authorized premises situated
in the geographical area outlined. The raw material comes from Alentejano pigs
reared extensively or semi-extensively in the open air under hill conditions (feed
based on grass and acorns) in the Alentejo. An inspection system ensures that the
whole production process can be traced. The fame of the cooked [[meat]] products
produced in the Portalegre area is attested by a reference in a parish record of
1750.

'''Method of production''': The leg, shoulder, loin and top loin [[meat]] and hard [[fat]] obtained from the slaughter
of Alentejano pigs reared as described above are cut in the traditional way
("miga"), seasoned (using [[pepper]] paste), stuffed and [[smoked]], so acquiring the
appearance, colour, taste and aroma characteristic of the Painho de Portalegre.
Processing is carried out in a natural environment in accordance with local,
correct and consistent practice and local wood is used for [[smoking]].

'''Link''': The region of Portalege has its own micro-climate providing special conditions for
the production of cooked [[meats]] (cold dry winters). Because of the constant supply
of Alentejano [[pork]] resulting from the particular conditions under which these
animals are raised, local inhabitants developed special techniques for preserving
it and developing its particular taste either by using very simple flavourings based
on regional products or by [[smoking]] with local wood. This gives the Painho de
Portalegre its special appearance, taste and aroma and its unmistakable links with
the area.

'''Gastronomy''': [[Template:Indicação Geográfica Protegida|IGP]] Painho de Portalegre must be stored at a temperature of between 5°C and 15°C. It can also be conserved in extra virgin [[olive oil]] such as for example Azeites do Norte Alentejano (North Alentejo olive oil) [[Template:Denominação de Origem Protegida|DOP]] . The [[sausage]] can be eaten as it is or used as a main ingredient in many of the local traditional dishes.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=756 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/sausage|#sausage]] [[Special:Search/fat|#fat]] [[Special:Search/smoked|#smoked]] [[Special:Search/smoking|#smoking]] [[Special:Search/dried|#dried]] [[Special:Search/portuguese|#portuguese]] [[Special:Search/sweetpepper|#sweetpepper]] [[Special:Search/garlic|#garlic]] [[Special:Search/pork|#pork]] [[Special:Search/oliveoil|#oliveoil]] [[Special:Search/meats|#meats]]
</code>

Fleur de sel

2017-02-09T08:56:28Z

JuliaBalbilla:

{{#seo:
|title=Fleur de sel: Cooking Wiki
|titlemode=replace
|keywords=#fleurdesel #selgris #condiments #storecupboarditems
|hashtagrev=12032020
|description=Flor De Sal ("Flower of salt" in Portuguese) ; Fleur de sel ("Flower of salt" in French) is a hand-harvested sea salt collected by workers
}}


[[Image:Fleur de sel.jpg|300px|thumb|right|Fleur de sel]]
Flor De Sal ("Flower of salt" in Portuguese) ; Fleur de sel ("Flower of [[salt]]" in French) is a hand-harvested sea salt collected by workers who scrape only the top layer of [[salt]] before it sinks to the bottom of large salt pans. Traditional French fleur de sel is collected off the coast of Brittany most notably in the town of Guérande ([[Sel de Guérande / Fleur de sel de Guérande (Guérande salt)|Fleur de Sel de Guérande]] being the most revered), but also in Noirmoutier, Ile de Ré and Camargue.

As well, Flor De Sal is largely produced in Portugal, being commercialized worldwide from the ancient salt production regions existing in this country, by traditional methods, with high certified quality standards. It is an artisanal food product. Due to its relative scarcity, Flor De Sal (flower of salt / fleur de sel) is one of the more expensive salts.
===Source===
* http://en.wikipedia.org/wiki/Fleur_de_sel
==See also==
* [[Sel gris]]
* [[Sel de Guérande / Fleur de sel de Guérande (Guérande salt)|Fleur de sel de Guérande]]

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Condiments]]
[[Category:Store cupboard items]]

<code 'hashtagrev:12032020'>[[Special:Search/fleurdesel|#fleurdesel]] [[Special:Search/selgris|#selgris]] [[Special:Search/condiments|#condiments]] [[Special:Search/storecupboarditems|#storecupboarditems]]
</code>

Sel de Guérande / Fleur de sel de Guérande (Guérande salt)

2017-02-09T08:39:59Z

JuliaBalbilla:

{{#seo:
|title=Sel de Guérande / Fleur de sel de Guérande (Guérande salt)
|titlemode=replace
|keywords=#brine #condiments #mineralsalts #storecupboarditems #sodium #fleurdesel #france #desserts
|hashtagrev=12032020
|description=IGP Sel de Guérande / Fleur de sel de Guérande are hand-harvested sea sea salts originating exclusively from the salt marshes of the Guérande peninsula.
}}


[[Image:Sel de Guérande-Fleur de sel de Guérande (Guérande salt).jpg|300px|thumb|right|Sel de Guérande / Fleur de sel de Guérande]]
'''[[Template:Indication Géographique ProtégéeFr |IGP]] Sel de Guérande / Fleur de sel de Guérande ''' are hand-harvested [[sea salt|sea salts]] originating exclusively from the [[salt]] marshes of the Guérande peninsula in [[France]]. They are unrefined, unwashed and additive-free [[sea salt|sea salts]]. They mainly consist of [[sodium|sodium chloride]] crystals, but also naturally contain other [[mineral salts]]
and trace elements.
The production of ‘Sel de Guérande’ and ‘Fleur de sel de Guérande’ is based on a natural process of
concentration of [[salt]] in sea water, which circulates through a series of pools until it reaches the point
of crystallisation in the final basin, the crystalliser or [[salt]] pan.

'''Sel de Guérande'''

‘Sel de Guérande’ is a grey [[sea salt]] consisting of [[salt]] crystals which form on the natural clay base of
the [[salt]] pan. It is harvested by hand from the [[brine]] in the [[salt]] pan using a special tool. After storage
and sorting, the ‘Sel de Guérande’ [[salt]] can be packaged either as it is, or after drying or grinding, in
order to obtain [[salt]]s of different granule sizes and moistness.

'''Fleur de sel de Guérande'''

‘Fleur de sel de Guérande’ is formed of light, fine, brittle crystals which, under favourable climatic
conditions (wind and sun), form on the surface of the [[brine]] in the [[salt]] pans producing grey [[salt]]. The
[[fleur de sel]] ([[salt]] blossom) is harvested by hand by skimming the surface of the [[salt]] pan using a special
tool, before it can sink to the bottom of the pool, where it is no longer harvested as [[salt]] blossom.
The [[salt]] blossom differs from grey [[salt]] as it crystallises on the surface of the [[salt]] pans and is white in
colour (it has no contact with the base of the [[salt]] pans). After storage and sorting, it is packaged
either as it is, or after partial drying to improve its flow.

'''Specific steps in production that must take place in the defined geographical area'''

— the harvesting of the ‘Sel de Guérande’ or the ‘Fleur de sel de Guérande’ [[salt]]

— the bulk storage of the ‘Sel de Guérande’ or the ‘Fleur de sel de Guérande’ [[salt]]

— the first packaging process which allows the products to be traced if they are re-packaged at a
later date outside the geographical area

'''Gastronomy'''

The [[Template:Indication Géographique ProtégéeFr |IGP]] Sel de Guérande / Fleur de sel de Guérande are kept in a cool, dry place away from heat and light; the container in which they are stored must be securely closed after opening. It is a product that has always appreciated in cuisines from around the world, not only because it is an essential condiment, but also for its culinary and gustatory virtues. The subtle flavour makes it possible to enhance the taste of food that it accompanies. In addition to including in savoury dishes, in French cuisine it is also widely used for making [[desserts]] such as ''Mini-crêpes de sarrasin'', or ''Sauce au chocolat et sel de Guérande''.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=3652 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Condiments]]
[[Category:Store cupboard items]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/brine|#brine]] [[Special:Search/condiments|#condiments]] [[Special:Search/mineralsalts|#mineralsalts]] [[Special:Search/storecupboarditems|#storecupboarditems]] [[Special:Search/sodium|#sodium]] [[Special:Search/fleurdesel|#fleurdesel]] [[Special:Search/france|#france]] [[Special:Search/desserts|#desserts]]
</code>

Category:Pies tarts and flans

2017-01-30T21:56:22Z

JuliaBalbilla:

{{#seo:
|title=Pies tarts and flans (a Cookipedia Wiki category page)
|titlemode=replace
|keywords=Pies tarts and flans (a Cookipedia Wiki category page)
|description=In this category you will find home baking recipes for sweet and savoury pies, tarts, flans, pasties etc. This is my new-found fad - making pies and
|og:image=https://www.cookipedia.co.uk/wiki/images/5/5e/Egg_and_bacon_flan.jpg
|og:type=article
}}


{{RandomCategoryLinkIngredient}}
[[Image:Egg and bacon flan.jpg|thumb|300px|right|Egg and bacon flan]]
In this category you will find home baking recipes for sweet and savoury pies, tarts, flans, pasties etc. {{Ideas and inspiration}}

This is my new-found fad - making pies and quiches! All you need is a packet of pre-made [[shortcrust pastry]], a [[push-out flan tin]], some [[baking beans]] and a little imagination.
Try some of our recipes, I guarantee you'll be hooked.
====Pies====
A '''pie''' in the UK and France is a [[pastry]] case consisting of a bottom, sides and top , containing a filling of [[meat]], [[fish]], [[vegetables]] or [[fruit]]. In principle, it should only apply to dishes enclosed in [[pastry]] and [[baked]] in the [[oven]]. The term, however, is also used to describe any preparation put into a pie dish and [[baked]], eg [[Shepherds pie|Shepherd's pie]]. Use [[shortcrust pastry]] ([[pâte à foncer]]) or [[pâte brisée]] for savoury recipes and [[pâte brisée]] or [[pâte sucrée]] for sweet ones. [[Flaky pastry]], [[puff pastry]] and [[hot water crust pastry]] is also possible.

''To prepare [[pastry]] [[dough]] for pies'', firstly grease and line a dish or tin, suitable for the type of pie you are making. This could be round, oval, rectangular, square (with or without a loose bottom) or a hinged mould. The [[dough]] should be well rested in a cool place and you should Use approximately 66%-75% of the dough for the base and sides and 25%-33% for the lid, depending on the height of your tin. Shape the larger portion into a ball, roll out into a circle, oval, square or rectangle, which measures the diameter of your tin or ring, plus the height of the sides (x2) with a little extra. If using a a circular or oval tin, it is best to roll from the middle outwards, turning the [[dough]] after each couple of rolls. Carefully transfer the [[pastry]] to your greased and/or lined tin (which can be plain or fluted) - you can drape it over your [[rolling pin]] to aid you with this. Let it fall into the tin, and press it round the inside. Bake blind if your recipe calls for it (see '''Tarts''' below), then add your filling according to your recipe instructions. Roll out the remaining [[dough]] to fit the top, plus a little extra, of the tin or ring. Brush the [[dough]] in the tin at the the edges with a little [[egg wash]], then place the lid on the top, with the aid of your rolling pin. Trim off the excess pastry and crimp to seal. You can use any leftover trimmings to make decorative leaves or other shapes. Brush these with egg wash and place on the lid. You can also brush the whole lid with [[egg wash]] if you like. Using a knife, cut a small hole in the top of the [[pastry]] and make a foil chimney to poke inside. This will allow excess steam to escape. Bake for 45 minutes at '''180°C / 350°F / Gas 4 / Fan 160°C''' or follow your recipe instructions.

====Tarts====
The words '''tart''' and '''flan''' are often used interchangeably in the UK and France to designate a [[pastry]] filled with [[fruit]], [[jam]], [[custard]] or some other filling. The US term most often used for this confection is open (faced) or single crusted '''pie'''. Almost all such dishes are cooked and served in the US in a pie dish, whereas in the UK and France, a flan tin or flan ring placed on a metal [[baking sheet]], is used. Technically '''flan''' is the name for a savoury preparation and '''tart''' for a sweet one, but this difference seems to be ignored these days. These are not to be confused with the Spanish '''flan''' which has no crust and is similar to the French [[Crème caramel]]. Use [[shortcrust pastry]] ([[pâte à foncer]]) or [[pâte brisée]] for savoury recipes and [[pâte brisée]] or [[pâte sucrée]] for sweet ones. [[Flaky pastry]] is also possible.

''To prepare a tart or flan casing'', roll out the chilled [[pastry]] into a circle, which measures the diameter of your tin or ring, plus the height of the sides (x2) with a little extra. It is best to roll from the middle outwards, turning the [[dough]] after each couple of rolls. Carefully transfer the circle of [[pastry]] to your greased and/or lined tin (which can be plain or fluted) - you can drape it over your [[rolling pin]] to aid you with this. Let it fall into the tin, and press it round the inside. Press the [[rolling pin]] over the top of the tin which will cut off the excess [[pastry]]. Prick the the bottom of the [[dough]] case with a fork, which will prevent the pastry from bubbling up during baking. Line the bottom and the edge of the pastry with greaseproof paper and fill with ceramic [[baking beans]]. Alternatively you can use [[dried beans]] or [[rice]]. Bake at '''190°C / 375°F / Gas 5 / Fan 170°C''' for 25 minutes. Remove the [[baking beans|beans]] and paper and lightly brush the inside of the case (base and sides) with beaten [[egg]]. Return the case to the oven for 30 seconds or so, just to dry the [[egg]]. Leave to cool if adding a cold filling, otherwise it can be used straight away.

====Quiches====
A '''quiche''' is a [[egg]] based savoury '''flan''' with its origins in Lorraine and Alsace and which was traditionally served as an [[hors d'oeuvre]]. The term is also used for some sweet '''tarts''', but this is incorrect because '''quiche''' was never served as a [[dessert]].

''To prepare a quiche casing'', follow the instructions for ''To prepare a tart or flan casing'' above. A fluted tin or ring is normally used.

===See also===
*[[Pie, tart and flan tin size conversion charts]] to convert the amount of [[shortcrust pastry]] [[dough]] required for different tin sizes
*[[Cake tin conversion charts]] to convert the volume of filling for different size tins

{{CategoryLine}}
[[Category:Meat recipes]]
[[Category:Vegetable recipes]]
[[Category:Fish recipes]]
[[Category:Recipes]]

Crystallised

2017-01-29T02:43:36Z

JuliaBalbilla: Redirected page to Candied fruit

#REDIRECT[[Candied fruit]]

Pie

2017-01-29T01:12:44Z

JuliaBalbilla: Redirected page to Category:Pies tarts and flans

#REDIRECT[[:Category:Pies tarts and flans]]

Sugar stages

2017-01-27T17:06:39Z

JuliaBalbilla:

{{#seo:
|title=Sugar stages: Cooking Wiki
|titlemode=replace
|keywords=#sugarstages #caramel #toffee #nougat #icing #fudge #praline #candythermometer #thermometers #butterscotch #confectionery
|hashtagrev=12032020
|description=The final texture of candy depends on the sugar concentration
}}


The final texture of candy depends on the [[sugar]] concentration. As the syrup is heated, it boils, water evaporates, the [[sugar]] concentration increases, and the boiling point rises. A given temperature corresponds to a particular [[sugar]] concentration. In general, higher temperatures and greater [[sugar]] concentrations result in hard, brittle candies, and lower temperatures result in softer candies. These "stages" of [[sugar]] cooking are:
<table>
<tr><th>Stage<th>Temperature in [[Fahrenheit|°F]]<th>Temperature in [[Celsius|°C]]<th>Sugar concentration<th></tr>
<tr><td>thread<td>230-233°F<td>110-111°C<td>80%<td>Syrup will form a loose thin thread. Used for [[sugar]] syrups.</tr>
<tr><td>soft ball (e.g., [[fudge]])<td>234-240°F<td>112-115°C<td>85%<td>Syrup will form a soft, sticky ball that can be flattened when removed from the water. Used for [[Caramel|caramels]], [[fudge]], [[praline|pralines]], [[Icing|fondant]], and [[Icing|butter creams]]</tr>
<tr><td>firm ball<td>244-248°F<td>118-120°C<td>87%<td>Syrup will form a firm but pliable, sticky ball that holds it shape briefly. Used for [[Caramel|caramels]], [[Icing|butter creams]], [[nougat]], [[marshmallows]], [[Meringues|Italian meringue]]s, gummies, and [[toffee]]s</tr>
<tr><td>hard ball<td>250-266°F<td>121-130°C<td>92%<td>Syrup will form a hard, sticky ball that holds its shape. Used for [[Caramel|caramels]], [[nougat]], divinity and [[toffee|toffees]]</tr>
<tr><td>soft crack<td>270-290°F<td>132-143°C<td>95%<td>Syrup will form strands that are firm yet pliable. Used for [[butterscotch]], firm [[nougat]], and taffy</tr>
<tr><td>hard crack (e.g., [[toffee]])<td>295-310°F<td>146-154°C<td>99%<td>Syrup will form threads that are stiff (brittle) and break easily. Used for brittles, [[toffee|toffees]], glazed fruit, hard [[confectionery|sweets]], pulled poured and spun [[sugar]]</tr>
<tr><td>clear liquid<td>320°F<td>160°C<td>100%<td></tr>
<tr><td>brown liquid ([[caramel]])<td>338°F<td>170°C<td>100%<td>Syrup will become transparent and will change colour, ranging from light golden brown to dark amber. Used for pralines, brittles, [[caramel]]-coated moulds, and nougatine</tr>
<tr><td>burnt sugar<td>350°F<td>177°C<td>100%<td></tr>
</table>
[[Image:Sugar stages on a thermometer.jpg|thumb|200px|right|Sugar stages on a thermometer|alt=Sugar stages shown on a thermometer]]
The names come from the process used to test the syrup before [[thermometers]] became affordable: a small spoonful of syrup was dropped into cold water, and the characteristics of the resulting lump were evaluated to determine the concentration of the syrup. Long strings of hardened [[sugar]] indicate "Thread" stage, while a smooth lump indicates "ball" stages, with the corresponding hardness described. The "crack" stages are indicated by a ball of candy so brittle that the rapid cooling from the water literally causes it to crack.

This method is still used today in some kitchens. A [[candy thermometer]] is more convenient, but has the drawback of not automatically adjusting for local conditions such as altitude, as the cold water test does.

Once the syrup reaches 340°F or higher, the sucrose molecules break down into many simpler sugars, creating an amber-coloured substance known as caramel. This should not be confused with caramel candy, although it is the candy's main flavouring.

{{CategoryLineIngredients}}
[[Category:Cooking methods]]

<code 'hashtagrev:12032020'>[[Special:Search/sugarstages|#sugarstages]] [[Special:Search/caramel|#caramel]] [[Special:Search/toffee|#toffee]] [[Special:Search/nougat|#nougat]] [[Special:Search/icing|#icing]] [[Special:Search/fudge|#fudge]] [[Special:Search/praline|#praline]] [[Special:Search/candythermometer|#candythermometer]] [[Special:Search/thermometers|#thermometers]] [[Special:Search/butterscotch|#butterscotch]] [[Special:Search/confectionery|#confectionery]]
</code>

Mineral salts

2017-01-26T06:02:03Z

JuliaBalbilla: Redirected page to Category:Vitamins, minerals and supplements

#REDIRECT[[Category:Vitamins, minerals and supplements]]

Pullets

2017-01-26T05:56:04Z

JuliaBalbilla: Redirected page to Category:Poultry recipes#Pullets

#REDIRECT[[Category:Poultry recipes#Pullets]]

Icing

2017-01-25T17:15:25Z

JuliaBalbilla:

{{#seo:
|title=Types of Icing (sweet)
|titlemode=replace
|keywords=#icing #icingsugar #butter #vinegar #lemonjuice #glycerine #eggwhite #eggwhites #cakes #vanillaextract #chocolate
|hashtagrev=12032020
|description=Icing is the collective name for various types of (usually) cake toppings and fillings and there are several varieties that can be used: Glacé icing..
}}


[[Image:Mille-feuille1.jpg|300px|thumb|right|Mille-feuille]]

Icing is the collective name for various types of (usually) cake toppings and fillings and there are several varieties that can be used:

* Glacé icing
* Royal icing
* Fondant icing (sugar paste)
* Mexican paste
* Ganache
* Buttercream icing
* Cream cheese icing
* Flower paste
* Modelling paste
* Pastillage
* Poured fondant

===Glacé icing===
A very simple icing, often drizzled over Fairy Cakes or larger cakes and used for feathering on Mille-feuilles. It is runny and shiny and probably the easiest icing to work with. It is made from [[icing sugar]] and water with the optional addition of flavourings and/or colourings.

For every 100g of [[icing sugar]], mix in about 13-20mls boiling water, depending on whether you are adding additional liquid. It takes around 30 minutes to set, but will not set hard. If you prod it, it will crack.

===Royal icing===
Royal icing sets rock hard and solid and is made from [[icing sugar]], whisked [[egg whites]], and [[lemon juice]] (or [[vinegar]]), but sometimes [[glycerine]] is added if you want a softer icing - however this is only suitable for covering cakes. It is normally used to cover celebration fruit cakes such as wedding and Christmas cakes which have a [[marzipan]] base. It can also be used for some decorations, including piping. It takes about to set 4-6 hours to set for a thin layer, but very thick layers can take several days. For coating cakes, it is best apply it in several thin layers, allowing it to dry each time in between. It will keep in a cool area for 1-2 days in a bowl covered with a damp tea towel.

For every 225g of [[icing sugar]], use 1 [[egg white]], 1 tsp [[lemon juice]] or [[vinegar]] and ½ tsp [[glycerine]] (if using). If you are reluctant to use raw [[egg whites]] for safety reasons, you can either pasteurise your [[eggs]] first or use a substitute such as albumen powder or dried [[egg white]]s.

===Fondant icing (sugar paste)===
===Mexican paste===
===Ganache===
===Buttercream icing===
Buttercream is a type of icing or filling used inside cakes, as a coating, and as decoration. In its simplest form, it is made by creaming [[butter]] with [[icing sugar]], although other [[fats]] can be used, such as [[margarine]]. Colourings and flavourings are often added, such as [[chocolate]], [[fruit]] purees, and various extracts. Buttercream is a common topping for cupcakes and sponge [[cakes]].

For every 125g softened, [[butter]], use 300g [[icing sugar]], 1 tablespoon of [[milk]], plus ½ tsp [[vanilla extract]] or other flavourings. You can also add a few drops of [[food colouring]] if desired. Beat the [[butter]] in a bowl then add a quarter of the [[icing sugar]] and beat until smooth. Continue in this way until all of the [[icing sugar]] is thoroughly incorporated into the [[butter]]. The mixture should be creamy and smooth. Beat in the [[milk]], if necessary, to loosen the mixture. Stir in the flavouring and colouring (if using) until well combined.

===Cream cheese icing===
===Flower paste===
===Modelling paste===
===Pastillage===
===Poured fondant===

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Prepared foods]]
[[Category:Store cupboard items]]

<code 'hashtagrev:12032020'>[[Special:Search/icing|#icing]] [[Special:Search/icingsugar|#icingsugar]] [[Special:Search/butter|#butter]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/glycerine|#glycerine]] [[Special:Search/eggwhite|#eggwhite]] [[Special:Search/eggwhites|#eggwhites]] [[Special:Search/cakes|#cakes]] [[Special:Search/vanillaextract|#vanillaextract]] [[Special:Search/chocolate|#chocolate]]
</code>

Buttercream

2017-01-25T17:12:58Z

JuliaBalbilla: Redirected page to Icing

#REDIRECT[[Icing]]

Buttercream icing

2017-01-25T17:12:26Z

JuliaBalbilla: Redirected page to Icing

#REDIRECT[[Icing]]

Royal icing

2017-01-25T17:11:46Z

JuliaBalbilla: Redirected page to Icing

#REDIRECT[[Icing]]

Glacé icing

2017-01-25T17:11:16Z

JuliaBalbilla: Redirected page to Icing

#REDIRECT[[Icing]]

Spreewälder Gurken (Spreewald cucumber)

2017-01-25T16:21:44Z

JuliaBalbilla:

{{#seo:
|title=Spreewälder Gurken (Spreewald cucumber)
|titlemode=replace
|keywords=#gherkins #refrigerator #pickled #vegetables #cucumbers #vinegar #dill #horseradish #onions #sucrose #cheese
|hashtagrev=12032020
|description=G.g.A. Spreewälder Gurken are fresh cucumbers (gherkins) grown in the Spreewald area of Germany by integrated production methods in accordance with the..
}}


[[Image:Spreewälder Gurken.jpg|300px|thumb|right|Spreewälder Gurken]]
'''[[Template:Geschützte Geographische AngabeDe|G.g.A.]] Spreewälder Gurken''' are fresh [[cucumbers]] ([[gherkins]]) grown in the Spreewald area of Germany by integrated production methods in accordance with the Brandenburg Ministry of Food, Agriculture and Forestry’s guidelines of 18 May 1995 on aid for the introduction of integrated production of [[fruit]] and [[vegetables]]. The processed product consists primarily (i.e. over 70%)
of [[gherkins]] grown in the Spreewald area by integrated production methods in accordance with the above
guidelines, to which fresh [[onions]], fresh [[dill]], [[herbs]] or
[[horseradish]] are added to obtain the desired flavour.
Bottled [[gherkins]] in jars with a nominal value of up to
1,700 ml are sweetened with [[sucrose]] only. The total
acidity (in terms of [[vinegar|acetic acid]]) of fermentation [[vinegar]] in
the final product is less than 1%. Salzdillgurken (“salteddill”
or sour [[gherkins]]) contain a maximum 3% table [[salt]].

'''Geographical area''': In view of the soil conditions and other climatic factors, the special characteristics of the fresh product and the
traditional recipes and processing methods used, the geographical area is restricted to the Spreewald economic region.
This extends, to the north, along the border of the

'''Proof of origin''': The fresh [[gherkins]] come exclusively from growing areas
in the Spreewald region. These are processed exclusively in establishments
located within the Spreewald region constantly monitored
by the Brandenburg Ministry of Food, Agriculture and
Forestry.

'''Method of production''': Any processing follows traditional recipes that have been
handed down from generation to generation with traditional production and preservation
processes to obtain the various flavours.

'''Link''': The unique soil structure in the Spreewald economic
region (basically peat with some clay and fine silt
embedded, constant relatively high moisture content) and
its special microclimate provides favourable conditions
for growing [[gherkins]]. For centuries farms in this area
have been producing and selling fresh [[gherkins]] or
marketing processed [[gherkins]] bottled in accordance with
traditional recipes. “Spreewälder Gurken” have their
own distinctive flavour which identifies them beyond all
doubt as coming from the Spreewald region and accounts
for the good perception consumers have of them.
Therefore processing in the Spreewald area is particularly
important, as this guarantees that traditional preservation
and processing methods are used. The [[gherkin]] growers
and processors in the Spreewald area follow processing
guidelines which ensure quality and which are monitored
by independent inspectors.

'''Gastronomy''':

The [[Template:Geschützte Geographische AngabeDe|G.g.A.]] Spreewälder Gurken, if fresh, can be preserved in the [[refrigerator]] on the lower part; if [[pickled]], they should be preserved in a cool place, and once the jar is opened, in the [[refrigerator]]. These [[cucumbers]] are consumed both fresh and [[pickled]]; they are particularly suitable to accompany [[meat]] and [[cheese]] dishes.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=675 The European Commission] '''

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[[Category:Ingredients]]
[[Category:Vegetables]]
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<code 'hashtagrev:12032020'>[[Special:Search/gherkins|#gherkins]] [[Special:Search/refrigerator|#refrigerator]] [[Special:Search/pickled|#pickled]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/cucumbers|#cucumbers]] [[Special:Search/vinegar|#vinegar]] [[Special:Search/dill|#dill]] [[Special:Search/horseradish|#horseradish]] [[Special:Search/onions|#onions]] [[Special:Search/sucrose|#sucrose]] [[Special:Search/cheese|#cheese]]
</code>

Coquille Saint-Jacques des Côtes d'Armor (Côtes d'Armor scallops)

2017-01-22T16:14:13Z

JuliaBalbilla:

{{#seo:
|title=Coquille Saint-Jacques des Côtes d'Armor (Côtes d'Armor scallops)
|titlemode=replace
|keywords=#frozen #fish #fruit #butter #fishandseafood #vegetables #shellfish #apples #refrigerator #endives #cream
|hashtagrev=12032020
|description=Indication Géographique ProtégéIGP Coquille Saint-Jacques des Côtes dArmor is a natural fish product of the species pecten maximus (common..
}}


[[Image:Coquille Saint-Jacques des Côtes d'Armor.jpg|300px|thumb|right|Coquille Saint-Jacques des Côtes d'Armor]]
'''[[Template:Indication Géographique ProtégéeFr|IGP]] Coquille Saint-Jacques des Côtes d'Armor''' is a natural [[fish]] product of the species ''pecten maximus'' (common scallop). The
certified [[Template:Indication Géographique ProtégéeFr|IGP]] Coquille Saint-Jacques des Côtes d'Armor is marketed without additives or colourants in three
forms: whole and either fresh or [[frozen]] shelled.

'''Geographical area'''

Recognized natural bed in the Côtes-d'Armor (French department). Fishing zone with strictly regulated access, clearly identified and delimited.

'''Proof of origin'''

Very productive, famous bed which has been farmed regularly since the
beginning of the 1960s. Alone it provides 90 % of Brittany's production and almost
50 % of national supplies.
Licensed fishermen who are authorized to fish the recognized natural bed, identify the
bags of landed coquilles Sant-Jacques with a label. This identification is then maintained
throughout processing.

'''Method of production'''

[[Shellfish]] are fished during the winter period using a small, local
fleet. Management of this stock is subject to very strict regulations which serve as a
reference for the exploitation of other resources along the French coasts. The whole,
live coquille Sant-Jacques is conditioned in wooden baskets. The coquille Sant-Jacques
[[meat]] is taken from a live coquille Sant-Jacques. The maximum time allowed between
fishing and shelling is two days. It is a short, rapid process.

'''Link'''

The [[Template:Indication Géographique ProtégéeFr|IGP]] Coquille Saint-Jacques des Côtes d'Armor reproduction cycle is atypical. This
well-know bed has several special features (geographical, hydrological, biological). This
is a well-recognized local product which provides more than 40 % of annual output of
[[seafood]] products in the Cotes-d'Armor.

'''Gastronomy'''

[[Template:Indication Géographique ProtégéeFr|IGP]] Coquille Saint-Jacques des Côtes d'Armor is stored in a cool and well ventilated place. They can also be stored in the least cold compartment of the [[refrigerator]] in a clean cloth, where they will keep for up to three days. From a gastronomic point of view, the exquisiteness of its [[meat]] makes it a simple and sophisticated dish that has always seduced the greatest of chefs, as it is ideal for a great many dishes and satisfies the most delicate of palates. It is accompanied well with [[butter]], [[cream]], [[cider]] and [[apples]] and goes well with winter [[vegetables]], such as [[endives]]. The shells are usually accompanied with [[salad]], cooked on skewers with [[fruit]], or au gratin with [[breadcrumbs]] and [[béchamel sauce]]. It is advisable not to overcook and to cook them just before serving.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=266 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Fish and seafood]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/frozen|#frozen]] [[Special:Search/fish|#fish]] [[Special:Search/fruit|#fruit]] [[Special:Search/butter|#butter]] [[Special:Search/fishandseafood|#fishandseafood]] [[Special:Search/vegetables|#vegetables]] [[Special:Search/shellfish|#shellfish]] [[Special:Search/apples|#apples]] [[Special:Search/refrigerator|#refrigerator]] [[Special:Search/endives|#endives]] [[Special:Search/cream|#cream]]
</code>

Poularde

2017-01-22T10:34:21Z

JuliaBalbilla:

{{#seo:
|title=Poularde
|titlemode=replace
|keywords=#poularde #capons #chicken #cereals #poultry #corn #fat
|hashtagrev=12032020
|description=A poularde is a fatty chicken that is reared in a particular manner. In the past, the poularde was a hen from which the ovaries had been removed, like the..
}}


[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Poularde]]

A poularde is a fatty [[chicken]] that is reared in a particular manner. In the past, the poularde was a hen from which the ovaries had been removed, like the [[Capons|capon]], which is castrated. These days, young hens are raised free range for the first part of their life and fed with [[corn]], [[cereals]] and [[milk]]. Then just before it reaches sexual maturity, it is placed in a cage and maintained in the dark to be fattened with rich food for few weeks which delays the onset of laying and promotes fattening. In this way, the young hens do not reach sexual maturity, resulting in a very meaty bird (around 1.8Kg), covered with an important layer of [[fat]], with a very tender, moist and milky flesh, but slightly on the bland side. it is slaughter at a minimum of 120 days. Due to its high price it is mainly sold for festive meals, such as Christmas.

The poularde has white, tender flesh and a very fine taste. The most common varieties are the Bresse, [[Volailles du Maine (Maine poultry)|Le Mans]] or [[Volailles de Loué (Loué poultry)|Loué]].

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:Poultry]]

<code 'hashtagrev:12032020'>[[Special:Search/poularde|#poularde]] [[Special:Search/capons|#capons]] [[Special:Search/chicken|#chicken]] [[Special:Search/cereals|#cereals]] [[Special:Search/poultry|#poultry]] [[Special:Search/corn|#corn]] [[Special:Search/fat|#fat]]
</code>

Poulardes

2017-01-22T10:34:02Z

JuliaBalbilla: Redirected page to Poularde

#REDIRECT[[Poularde]]

Ducklings

2017-01-22T10:33:16Z

JuliaBalbilla:

#REDIRECT[[Duck]]

Duckling

2017-01-22T10:31:31Z

JuliaBalbilla: Redirected page to Duck

#REDIRECT[[Duck]]

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Meat]]
[[Category:Poultry]]
[[Category:Game]]

Brillat-Savarin cheese

2017-01-21T18:24:09Z

JuliaBalbilla:

{{#seo:
|title=Brillat-Savarin cheese suppliers, pictures, product info
|titlemode=replace
|keywords=#cheese #brillatsavarincheese #briecheese #creamcheese #cheeses #dairyproducts #cream #proteins #frenchcheeses #cowsmilkcheeses
|hashtagrev=12032020
|description=Brillat-Savarin is a soft, white-rinded cows’ milk cheese which is named after the 18th century French gourmet and political figure Jean
}}


[[Image:Brillat-Savarin cheese.jpg|300px|thumb|right| Brillat-Savarin cheese]]

[[Template:Indication Géographique ProtégéeFr|IGP]] Brillat-Savarin is a soft, white-rinded cows’ [[milk]] [[cheese]] which is named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin. The cheese was created in the 1930s by cheesemaker Henri Androuët.

The [[cheese]] is produced all year round, mainly in Normandy. It comes in wheels 12-13 cm in diameter and approximately 4 cm high. It is matured for one to two weeks and is also available as a fresh [[cheese]] that resembles rich [[cream cheese]].

Brillat-Savarin is a triple [[cream]] [[Brie cheese|Brie]] that is luscious, creamy and faintly sour. Because of its creaminess combined with its [[Brie cheese|Brie]] aroma and slight sharpness, it has been described as "Dairylea for grownups".

The French [[cheese]] making company Rouzaire (Ile-de-France) also produces an older Brillat Savarin under the name Pierre Robert. The longer maturation period concentrates the [[proteins]] and [[salt]] in the [[cheese]], resulting in deeper earthy flavours and a more intense salty taste. Wheels of Pierre Robert are physically smaller (due to loss of moisture), yet creamier than the usual Brillat Savarin.

{{CheeseContact}}
[[Category:Ingredients]]
[[Category:Dairy products]]
[[Category:Cheeses]]
[[Category:French cheeses]]
[[Category:Haute-Normandie cheeses]]
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</code>

Traditional Bramley Apple Pie Filling

2017-01-19T14:20:22Z

JuliaBalbilla:

{{#seo:
|title=Traditional Bramley Apple Pie Filling
|titlemode=replace
|keywords=#apple #apples #traditionalbramleyapplepiefilling #fruit #lemon #cornflour #ascorbicacid #preparedfoods #fruits #citricacid
|hashtagrev=12032020
|description=Traditional Bramley Apple Pie Filling is a homogeneous blend of Bramley apple pieces, sugar and water. The apples used in the making of Traditional Bramley..
}}


[[Image:Traditional Bramley Apple Pie Filling.jpg|300px|thumb|right|Traditional Bramley Apple Pie Filling]]
'''Traditional Bramley Apple Pie Filling''' is a homogeneous blend of Bramley [[apple]] pieces, [[sugar]] and water. The
[[apples]] used in the making of Traditional Bramley Apple Pie Filling must be between 65 mm-115 mm in size,
whole [[apples]] which are ripe and must be free from severe skin blemishes, cuts and bruises. The Bramley [[apples]]
must be cut to the minimum 15 mm required size, the shapes of the [[apple]] pieces may vary. This ingredient mix
must contain well defined pieces of [[fruit]] with good firm texture. The [[apple]] pieces range in colour and are found
in various shades of green which is typical of the Bramley’s Seedling variety.

The addition of Bramley [[apple]] purée and [[cornflour]] is optional and where it is used it should contain a minimum
of 97 % Bramley [[apple]] with the remaining % being moisture added during the cooking process. The purée is
processed by taking peel, core and flesh of the Bramley [[apple]] and applying heat and steam to the product. The
purée is then sieved to remove any fibrous matter and should be a thick, smooth green/pale brown liquid typical
of Bramley [[apple]].
[[Lemon]] juice may also be added.
The end product contains the characteristic Bramley tangy taste. Traditional Bramley Apple Pie Filling is distributed
to wholesalers, food service providers, bakeries, food manufacturers and retailers in a range of containers.

The ingredients for Traditional Bramley Apple Pie Filling consist of:

Bramley [[apple]] pieces — minimum size 15 mm

[[Sugar]]

Water

Bramley [[apple]] purée — optional

[[Cornflour]] — optional

[[Lemon]] juice — optional

The quantities of the ingredients used vary according to each manufacturer however the following technical
characteristics must be adhered to:

Bramley apple pieces — minimum 40 %

Sugar — maximum 20 %

Water content — Maximum water activity should be 0,97 aw.

pH — less than 4

Bramley [[apples]] are sourced as the raw material for Traditional Bramley Apple Pie Filling. The [[apples]] are grown in
accordance with the following protocol:

Complete records of the growing, harvesting and storage of [[fruit]] are maintained for each consignment delivered to
the manufacturing plant. Following initial inspection to ensure that the consignment is suitable for the Traditional
Bramley Apple Pie Filling, apples go through a water flotation process followed by machine grading and manual
line inspection prior to the manufacturing process.

The size of the [[apples]] that are used in making Traditional Bramley Apple Pie Filling vary between a minimum
65 mm to a maximum 115 mm. Due to the unique shape of the Bramley, adequate specialist sizing and handling
procedures must be used to ensure accurate preparation of the raw materials.

The [[apples]] must be sound, clean, free from severe skin blemish, whole and ripe, and free from cuts and
bruises > 0,5 mm in depth, bitter pit, rot or disfiguring scab. Due to the soft nature of the [[fruit]], flotation and
mechanical lines must be adapted to minimise low energy impact during the preparation and processing
procedures.

The flavour of the Bramley Seedling [[apple]] is tangy and sharp. The colour is typical of Bramley Seedling [[Apple]]; ranging
from very dark green to a lighter shade of green colour covering the whole skin of the apple. The texture of the [[apple]]
should be of good firm crispy texture and in general fall into the categories of crunchy, juicy and firm.

Machine peeling and coring: the Bramley shape is irregular and specialist sizing, peeling coring and handling
equipment is required to meet the demanding specification for the commercial manufacture of Traditional Bramley
Apple Pie Filling, and hand trimming is required.

Preparation: diced Bramley has unique oxidisation characteristics and requires specialist techniques.
The Bramley [[apples]] are cut to the required size. The pieces are generally irregular in size, varying between
a 15 mm diced ‘cube’ to 70 mm long ‘strips’, the cross-section of should not be less than 15 mm across. The
irregularity of the pieces is part of the character of Traditional Bramley Apple Pie Filling and is a result of the size
and shape of the [[apples]] themselves, the cutting method and the preference of the customer or consumer.

These Bramley [[apple]] pieces may then be immersed in an antioxidant dip, to prevent browning of the [[apples]]’ flesh.
The use of [[lemon]] juice, [[citric acid]] or [[ascorbic acid]] as an antioxidant dip is optional and a specific phase of the
processing. It is neither an ingredient nor an additive and therefore has no impact on the composition of the final
product.

The [[apple]] is then transferred straight to the [[apple]] pie filling area or to chill storage, after which it is processed into
Traditional Bramley Apple Pie Filling, either hot or in a cold mix.

A mixture of water and [[sugar]] is added to the [[apple]] pieces until it is all evenly dispersed, at this point, if desired,
[[cornflour]] and/or Bramley [[apple]] purée and/or [[lemon]] juice may be added. The [[apple]] purée must be processed from
100 % Bramley [[apples]] and be free from any preserving agent.

The unique flavour characteristics of the Bramley [[apple]] and the noted absence of any additives are responsible for
the Traditional Bramley Apple Pie Filling’s particular tangy taste. The flavour of the [[apples]] are characterised by the
balance between [[sugar]] and malic acid. Most other varieties of [[apples]] have lower levels of acid and higher [[sugar]]
content, giving them the sweet flavour that makes them good to eat — but this flavour is lost when the [[apple]] is
cooked. Bramley [[apples]], however, contain a higher malic acid content and lower [[sugar]] levels, producing a stronger,
tangier flavour that is retained when cooked.

The firm texture of Bramley [[apples]] is a vital quality which contributes to producing a ‘melt in the mouth’ moist
texture when cooked. Dessert [[apples]] can produce a chewy, dissatisfying texture because they contain up to 20 %
more dry matter than Bramley [[apples]].

The United Kingdom’s Good Housekeeping Institute has conducted research that confirms Bramley [[apples]]’ superiority
over dessert [[apple]] varieties when cooked in popular recipes. The Bramley was tested against Granny Smith,
Braeburn and Golden Delicious [[apples]]. All the [[apples]] where treated identically using recipes taken from the Good
Housekeeping recipe book, including traditional [[apple]] pie, and were tested for flavour, texture and overall quality
when cooked. The research showed that Bramley performs better than all the dessert [[apple]] varieties in traditional
British [[apple]] pies.

Bramley’s Seedling was discovered in around 1809 by Miss Mary Anne Brailsford (a seedling grown by nature in
response to a unique temperate island climate). It was planted in a garden in Southwell, Nottinghamshire.
The [[fruits]] of the grafted Bramley [[apple]] were first exhibited before the Royal Horticultural Society’s Fruit Committee
on 6 December 1876. They were highly commended.

During the Victorian Age, there was a quest to develop single purpose culinary [[apple]] varieties for the ultimate
apple pie recipe. At the 1883 National Apple Congress the Bramley was acclaimed as the best suited variety for
apple pies. It has therefore become a popular tradition.

In October 1887, Bramley Seedlings received a First Class Certificate by the Committee of the Royal Jubilee Exhibition
of Apples held in Manchester.

Bramley’s seedling is a unique single purpose culinary [[apple]] (it is not usually eaten raw as most people would find
it too acidic). It produces both a distinctive flavour and individual texture and it is these qualities which have
created and perpetuated the tradition of the [[apple]] pie.

The British did not favour the American notion of an apple to spike with a fork, nor the French style with its
decorative topping of [[apple]] slices, both of which require that an [[apple]] keeps its shape when cooked and are therefore
less acidic than a proper ‘cooker’. Whether the preferences or the [[apples]] came first is an open question but
‘Bramley’s Seedlings’, with the highest acidity levels of any ‘cooker’ passed the English tests with honours. Plentiful
acidity and the resulting characteristic sharp fruity taste also ensured its continuing use.

The early tradition of covering pieces of sliced Bramley in [[lemon]] juice (or some other acidic juice) to prevent them
turning brown has remained unchanged and is the same as the Traditional Bramley Apple Pie Filling recipe used
commercially today.

A number of the United Kingdom’s leading chefs have provided testimonials directly to UK Apples & Pears, to the
effect that the recipe for Traditional Bramley Apple Pie Filling has remained unchanged since it was popularised
following the National Apple Congress of 1883:

Some [[apple]] pie fillings including other Bramley [[apple]] pie fillings may contain a mix of [[apple]] varieties and these
do not adhere to our definition of ‘Traditional Bramley Apple Pie Filling’, which is made using Bramley [[apples]]
exclusively. Similarly, the use of artificial preservatives would not adhere to our definition of ‘Traditional Bramley
Apple Pie Filling’.

'''Fruit Quality'''

Upon delivery to the processor, the fruit must be sound, clean, whole and ripe. [[Apple]] must be free from severe
skin blemish and free from cuts and bruises > 0,5 mm in depth.
Colour should be green and typical of the Bramley variety, ranging from very dark green to a lighter shade of
green colour covering the whole skin of the [[apple]]; not yellow/green, yellow.

'''Fruit Size '''

A range of fruit size is acceptable, between 65 mm-115 mm.
7.3.2015 EN Official Journal of the European Union C 80/31

'''Texture'''

Texture should be of a good, firm, crispy texture.

'''Processing'''

Due to the soft nature of the [[fruit]], processing conditions must be such to minimise mechanical impact during
preparation and processing.
The Bramley shape is irregular and specialist sizing, peeling coring and handling equipment is required to meet the
specification.
Once peeled and cored, apples must be inspected and hand trimmed.
[[Apple]] may be dipped in an antioxidant dip, which is then shaken off, then drained to remove any excess.
[[Apple]] to be stored in chilled conditions < 5 °C prior to use.

'''Manufacturing'''

Other than the above ingredients, Traditional Bramley Apple Filling should contain only water and [[sugar]], with the
option of Bramley [[apple]] purée and [[cornflour]]. Variations on the recipe are permissible, but not the ingredients.
The blending and pumping process must be such that it produces a homogenous blend with good [[fruit]] definition.
Pie filling to be tested, every batch, for pH, total soluble solids, viscosity, colour, flavour to verify specification
parameters are met. Levels may vary between manufacturers, depending on the end customer’s specification. Products
must be labelled to ensure full traceability and maintained in chilled storage/distribution.

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Fruit]]
[[Category:Prepared foods]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/apple|#apple]] [[Special:Search/apples|#apples]] [[Special:Search/traditionalbramleyapplepiefilling|#traditionalbramleyapplepiefilling]] [[Special:Search/fruit|#fruit]] [[Special:Search/lemon|#lemon]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/ascorbicacid|#ascorbicacid]] [[Special:Search/preparedfoods|#preparedfoods]] [[Special:Search/fruits|#fruits]] [[Special:Search/citricacid|#citricacid]]
</code>

Chicha de Jora

2017-01-19T14:13:58Z

JuliaBalbilla:

{{#seo:
|title=Chicha de Jora: Cooking Wiki
|titlemode=replace
|keywords=#maize #chichadejora #rice #yuca #grape #pasta #fermenteddrink #whitewine #condensedmilk #cinnamon #apple
|hashtagrev=12032020
|description=Chicha is a term used in some regions of Latin America for several varieties of fermented and non-fermented beverages, rather often to
}}


[[Image:Chicha_de_jora.jpg|250px|thumb|right|Chicha de jora]]
'''Chicha''' is a term used in some regions of Latin America for several varieties of fermented and non-fermented beverages, rather often to those derived from maize and similar non-alcoholic beverages. Chicha may also be made from [[manioc root]] (also called [[yuca]] or [[cassava]]), [[maize]], [[grape]], [[apple]] or other [[fruits]].

While chicha is most commonly associated with [[maize]], the word is used in the Andes for almost any homemade [[fermented drink]], and many different grains or fruits are used to make "chicha" in different regions.
===Culinary substitute===
Whilst this is unlikely to satisfy purists, if, as in the UK, you are unable to obtain chica, a sweetish [[white wine]] or [[sherry]] is probably the closest you are likely to find.
==Regional variations==

There are a number of regional varieties of chicha, which can be roughly divided into lowland (Amazonia) and highland varieties, of which there are many.
===Amazonia===

Throughout the Amazon Basin (including the interiors of [[:Category:Ecuadorian recipes|Ecuador]], [[Peru]], and [[Brazil]]), chicha is made most often with cassava (yuca) root, sometimes with plantain. Traditionally, the chicha is prepared from cassava root by women, using a very simple method. Pieces of washed, peeled root are thoroughly chewed in the mouth, and the resulting juice is spat into a bowl. The fibrous mass that remains in the mouth is used elsewhere.[citation needed] The bowl is set aside for a few hours to allow the juice to ferment. This chicha is a somewhat opaque blue white, similar in appearance to defatted milk, and its flavour is mildly sweet and sour. Cassava root is very starchy, and enzymes in the preparer's saliva rapidly convert the starch to simple sugar, which is converted by [[wild yeast]] and/or bacteria into [[alcohol]].

It is traditional for families to offer chicha to arriving guests. Children are offered new chicha that has not fermented, whereas adults are offered fermented chicha; the most highly fermented chicha, with its significant alcohol content, is reserved for men.
=== Bolivia===

In Bolivia chicha is most often made from maize but amaranth chicha is also traditional and popular. Bolivian chicha has alcohol. A good description of the preparation of a Bolivian way to make chicha can be found in Cutler, Hugh and Martin Cardenas, "Chicha a Native South American Beer"
===Chile===
In Chile there are two main types of chicha: apple chicha produced in southern Chile and grape chicha produced in central Chile. Both are alcoholic beverages with no distillation, only fermentation. Chicha is mostly consumed in the countryside and during festivities, such as Fiestas Patrias on September 18. Chicha is usually not found on formal supermarkets unless close to September 18.
===Colombia===
In many parts of Colombia chicha is prepared with [[maize]], [[yuca]], [[quinoa]], [[pineapple]], [[rice]], [[potatoes]], etc., depending on the zone. Some recipes even include cannabis or coca leaf, or other traditional entheogens. It is drunk in large quantities in celebrations but also as a refreshing and nutritious beverage.

Chicha is prepared in many ways, and is considered an art, and a person who makes good chicha is respected, but it is usually kept between family and friends because of cases of prohibition, the difficulty of storing and transporting it, as well as prejudice against indigenous traditions (though the tradition has spread to many non-indigenous communities). While primarily consumed in rural areas, some bars and restaurants in Bogotá and other Andean cities serve chicha, and the drink is especially popular in countercultural circles as a sort of DIY alternative to mass produced beers.
===Ecuador===

In Ecuador chicha is, like in Colombia, prepared according to zone, lowland or highland. Highland chicha is likely to contain maize or quinoa. Chicha can be purchased from chicheros, or in restaurants, in many towns across the country, with type and availability varying seasonally. Otavalo hosts a festival of chicha, called Yamor, in September, which includes chicha contests[citation needed] and sampling of over 30 different varieties based on different types of maize.

European bread was once made in Ecuador using concho, the dregs of chicha, producing, by some accounts, a bread superior to that later made with other methods (and better milling): "In olden times when the sediment of chicha called concho was used as a ferment, we had good bread; and now with better mills good quality bread has disappeared entirely."
===El Salvador===

In El Salvador, chicha usually refers to an alcoholic drink made with maize, [[panela]] and pineapple. It is used as a drink and also as an ingredient on many traditional dishes, such as "Gallo en Chicha", a local version of Coq au vin. A non-alcoholic version usually named "Fresco de chicha" (chicha soft drink) is made with the same ingredients, but without allowing it to ferment.
===Nicaragua===

In Managua and Granada,"chicha de maiz" is a typical drink, unfermented and served very cold. It is often flavoured with banana or vanilla flavours, and its saleswomen can be heard calling "¡Chicha, cafe y jugo frio!" in the squares.

Nicaraguan "chicha de maiz" is made by soaking the corn in water over night. On the following day it is ground and placed in water, red food colouring is added, and the whole mixture is cooked. Once cooled, sugar and more water is added. On the following day one adds further water, sugar and flavouring. Although fermented chicha is available, the unfermented type is the most common.
===Panama===

In Panama, chicha can simply mean "fruit drink". Unfermented chicha often is called batido, another name for any drink containing a fruit puree. Locally, "chicha fuerte" refers to the fermented chicha. While chicha fuerte most traditionally refers to chicha made of germinated corn (germination helps to convert starch to sugar), any number of fruits can be fermented into unique, homemade versions of the beverage. In rural areas, chicha fuerte is the refreshment of choice during and after community work parties (juntas), as well as during community dances (tamboritos).
===Peru===
In Lima and other large coastal cities, chicha morada is prepared from purple corn (maiz morado). It is usually sweet and unfermented, and is consumed cold like a soft drink. It is even industrially prepared and sold in bottles, cans and even in sachets as an artificially-flavoured powder drink.

* In and around Cuzco, strawberries are added to chicha in season to make frutillada. Chicherias in the Cuzco area can be identified by (depending on the town) a flag, a bouquet of flowers, coloured plastic bags, or ribbons tied to a bamboo pole sticking out the door.
* In Puno, chicha can be found made from quinoa. It is very pale in colour, almost white.
* In Ayacucho, chicha de siete semillas is a thick, rich-tasting chicha made from maize, wheat, barley, and garbanzo beans.
* In the town of Huanta, chicha de molle is prepared from the small, reddish seeds of the molle tree. It is very rare and perhaps the most delicately flavoured chicha. The hangover from chicha de molle is legendary throughout the Andean highlands.

Mature chicha is used in cooking as a kind of cooking wine, in, for example, seco de cabrito (stewed goat) and adobo.

The word "Chicha" also means an informal, popular, cheap and transient arrangement, creating the "Cultura Chicha" ("Chicha Culture"), a mix of concepts made by the immigration for people outside of Lima to Lima. For example, "Diario Chicha" ("Chicha Newspaper") refers to Peruvian yellow press and "Musica Chicha" ("Chicha Music") refers to Peruvian Cumbia.

Remains of a 1,000 year old production facility for chicha have been discovered on a mountaintop in Peru.
===Venezuela===
In Venezuela chicha or chicha de arroz is made of boiled rice, milk, sugar; it is generally of white colour and has the consistency of eggnog. It is usually served as a sweet, refreshing beverage with ground [[cinnamon]] and/or [[condensed milk]] toppings. This chicha de arroz contains no alcohol as it is not fermented.

Sometimes it is made with [[pasta]] or [[semolina]] instead of [[rice]] and is commonly called "chicha de pasta".

In most large cities, chicha can be offered by street vendors, commonly referred to as Chicheros, these vendors usually use a flour-like mix and just add water, and generally serve them with chopped ice and a straw and they may ask to add chocolate chips and sugared condensed milk on top. It can also be found in commercial presentations just like milk and juices. The Venezuelan Andean regions (such as Mérida) prepare an alternative version, with added fermented pineapple, which has a more liquory taste. This variety is commonly referred to as Chicha Andina and is a typical Christmas time beverage.

{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Beverages]]
[[Category:Alcoholic beverages]]
[[Category:Non-alcoholic beverages]]
[[Category:Prepared foods]]

<code 'hashtagrev:12032020'>[[Special:Search/maize|#maize]] [[Special:Search/chichadejora|#chichadejora]] [[Special:Search/rice|#rice]] [[Special:Search/yuca|#yuca]] [[Special:Search/grape|#grape]] [[Special:Search/pasta|#pasta]] [[Special:Search/fermenteddrink|#fermenteddrink]] [[Special:Search/whitewine|#whitewine]] [[Special:Search/condensedmilk|#condensedmilk]] [[Special:Search/cinnamon|#cinnamon]] [[Special:Search/apple|#apple]]
</code>

Clementine di Calabria (Calabrian clementine)

2017-01-19T14:12:24Z

JuliaBalbilla:

{{#seo:
|title=Clementine di Calabria (Calabrian clementine)
|titlemode=replace
|keywords=#fruit #clementines #clementine #citrus #sugars
|hashtagrev=12032020
|description=IGP Clementine di Calabria is an Italian clementine without pips, bright orange in colour, not less than 16-18 mm..
}}


[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Clementine di Calabria]]
'''[[Template:Indicazione Geografica Protetta |IGP]] Clementine di Calabria''' is an Italian [[clementine]] without pips, bright orange in colour, not less than
16-18 mm in diameter, with juicy aromatic pulp. The [[fruit]] is distinguished from other
[[clementines]] by being speckled and juicy, with a better balance between [[sugars]] and
acids.

GEOGRAPHICAL AREA:

The production zone comprises the area of the Calabria region which is suitable for
growing [[clementines]] (only a
significant percentage of the municipalities bordering the sea).

HISTORY:

After 1950 the cultivation of the [[clementine]] spread in Calabria, where
it found the conditions of its natural habitat.

METHOD OF PRODUCTION:

By traditional techniques which respect the environment and are appropriate for
maintaining perfect equilibrium and development of the plant. In particular, the areas
used have specific soil characteristics (silt and clay content less than 60%, limestone
content not more than 15%) which, together with appropriate irrigation measures and
planting and cultivation methods (e.g. compulsory minimum distance from mandarin
trees), allow quality [[citrus]] [[fruit]] to be obtained, using specialized cultivars and relevant
selections or mutant forms.

LINK WITH THE GEOGRAPHICAL ENVIRONMENT:

The production of
[[clementines]] is highly dependent on climatic conditions. In the zones with the mild
and stable climate which is typical of the geographical area in question, the [[fruit]] can
fully develop its external and internal quality characteristics. A 1994 study by the
University of Catania showed that the climatic conditions in the production zone made it eminently suitable for growing [[clementines]]. The choice of areas
with suitable soil and methods of cultivation which allow products with unique
organoleptic characteristics to be obtained, including the characteristic absence of
pips, are of fundamental importance. It is the only clementine which ripens very early,
at the beginning of October.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=255 The European Commission] '''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Fruit]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/fruit|#fruit]] [[Special:Search/clementines|#clementines]] [[Special:Search/clementine|#clementine]] [[Special:Search/citrus|#citrus]] [[Special:Search/sugars|#sugars]]
</code>

Karlovarské trojhránky(Karlovy triangular wafer)

2017-01-19T14:02:10Z

JuliaBalbilla:

{{#seo:
|title=Karlovarské trojhránky(Karlovy triangular wafer)
|titlemode=replace
|keywords=#wafer #wafers #cocoa #chocolate #cinnamon #baked #vegetable #fat #vanilla #hazelnut #bakingpowder
|hashtagrev=12032020
|description=Chráněných Zeměpisných OznačCZO Karlovarské trojhránky are Czech wafer produced according to a traditional recipe as triangular divisions..
}}


[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Karlovarské trojhránky]]
'''[[Template:Chráněných Zeměpisných Označeni|CZO]] Karlovarské trojhránky ''' are Czech wafer produced according to a traditional recipe as triangular divisions from flat round Karlové oplatky sprinkled with various mixtures. Eight pieces of the Karlovarské oplatky are layered together with [[cocoa]] or [[chocolate]] fillings and finally divided with a cutter into their final shape (8 pieces). The prepared trojhránky are packaged either individually or in groups of several pieces. Karlovarské oplatky, which are the basis for Karlovarské trojhránky, are produced in the form of flat rounds of about 19 cm in diameter. They are composed of two thin [[wafer]] sheets bearing a characteristic relief depicting, in a 30 mm-wide strip around the outer edge, a branch which is in leaf, below which is the circular inscription ‘Karlovarské oplatky’, which is at least 20 mm wide. In the middle of the [[wafer]] is a symbol of the spa town of Karlovy Vary — either a mineral water fountain or a chamois. Karlovy Vary water plays a significant role in determining their taste and in moistening the [[wafer]] sheets. The [[wafer]] sheets are assembled into a single [[wafer]] by baking after being sprinkled with a [[sugar]]-and-[[hazelnut]] mixture or, depending on the variety, a mixture of a different flavour, namely [[almond]], [[cocoa]], [[vanilla]] or [[cinnamon]]. The [[wafers]] are crisp, light, thin and have a distinctive flavour and odour.

The basic raw materials for Karlovarské oplatky/trojhránky are [[wheat]] [[flour]], Karlovy Vary spring water, [[vegetable]] [[fat]], [[sugar]], [[milk]], [[egg]] mix, starch, [[baking powder]], [[butter]] and, depending on the type of sprinkling mixture used, [[hazelnuts]], [[almonds]], [[cocoa]] powder, [[vanilla]] or [[cinnamon]]. Karlovy Vary thermal spring water, which is used in the production of Karlovarské oplatky/trojhránky, has specific properties that are characteristic of the defined area. It is the properties of Karlovy Vary thermal spring water that give the [[wafer]] its distinctive characteristics, in particular its crispness and specific odour and taste. Karlovy Vary spring water is a natural bicarbonate-sulphate-chloride-soda type water which seeps to the surface through a tectonic fracture from a depth of more than 800 m at a temperature of 73 °C and contains lithium, [[sodium]], potassium, rubidium, caesium, copper, beryllium, magnesium, calcium, strontium, zinc, cadmium, aluminium, tin, lead, arsenic, antimony, selenium, manganese, iron, cobalt, nickel, fluorides, chlorides, bromides, sulphates, bicarbonates, carbonates and silicic acid. It has been used for centuries in Karlovy Vary, the biggest Czech spa, to treat chronic stomach ulcers, dyskinesis of bile excretory ducts, including postcholecystectomic syndrome, chronic disorders of the pancreas and liver, and bladder calculus and gout. 4.3 Geographical area: The area covered by the spa town of Karlovy Vary.

'''Method of production:'''

Karlovarské oplatky, from which Karlovarské trojhránky are produced, are composed of two thin round sheets of [[wafer]] having a diameter of about 19 cm and bearing a distinctive relief. The batter is prepared by mixing the ingredients listed above with fresh Karlovy Vary thermal spring water. After baking, the [[wafers]] are moistened with Karlovy Vary thermal spring water and [[baked]], always in twos, after being sprinkled with [[sugar]]-and-hazelnut mixture, or another flavour of mixture, depending on the variety. At the end of the production process, the [[wafers]] are joined into eight layers with [[cocoa]] or [[chocolate]] fillings. The filling is made with the following ingredients: [[chocolate]] chips, hardened [[vegetable]] [[fat]], dried [[milk]], [[cocoa]], [[sugar]], [[soy]] powder and broken [[Karlovarské oplatky (Karlovy round wafer)‎|Karlovarské oplatky]]. The broken [[Karlovarské oplatky (Karlovy round wafer)‎|Karlovarské oplatky]] ([[baked]] and crushed [[Karlovarské oplatky (Karlovy round wafer)‎|Karlovarské oplatky]] are added to the filling to make up 7 % of the total filling content. The filling is prepared so that the individual ingredients gradually become creamy in consistency. It is then spread, always on the upper side of the [[wafers]], eight of which are stacked one on top of the other, pressed, trimmed around the edge and lastly sliced into eight pieces of Karlovarské trojhránky. These are then packaged either individually or in 150 g or 200 g boxes. In order to maintain the product's quality and specific properties, it is essential that at least the production, resting and the assembly of the [[wafers]] take place in the defined area.

'''Link:'''

The specific characteristics of Karlovarské trojhránky are imparted by the use of Karlovy Vary thermal spring water and its specific properties, obtained from springs in the defined geographical area, and by the traditional recipe. The first historical references to the production of [[Karlovarské oplatky (Karlovy round wafer)‎|Karlovarské oplatky]], from which Karlovarské trojhránky are made, date from the mid-18th century in the defined geographical area. The production of Karlovarské trojhránky belongs within this tradition of more than two centuries. In the present day they are used in the promotion of Karlovy Vary by the town's local authorities and by the nation-wide organisation Czech Tourism in international presentations and campaigns. Their quality and popularity is attested to inter alia by the fact that they were presented in 2005 in Edinburgh (Scotland) in the context of the EU-Japan Food Festival and that they are mentioned by the world-famous hockey player Jaromír Jágr as a favourite treat.

'''Reference: [http://ec.europa.eu/agriculture/quality/door/registeredName.html?denominationId=906 The European Commission]'''

{{CategoryLine}}
[[Category:Ingredients]]
[[Category:Prepared foods]]
[[Category:PDO-PGI-TSG ingredients]]

<code 'hashtagrev:12032020'>[[Special:Search/wafer|#wafer]] [[Special:Search/wafers|#wafers]] [[Special:Search/cocoa|#cocoa]] [[Special:Search/chocolate|#chocolate]] [[Special:Search/cinnamon|#cinnamon]] [[Special:Search/baked|#baked]] [[Special:Search/vegetable|#vegetable]] [[Special:Search/fat|#fat]] [[Special:Search/vanilla|#vanilla]] [[Special:Search/hazelnut|#hazelnut]] [[Special:Search/bakingpowder|#bakingpowder]]
</code>

Flemish

2017-01-19T12:32:15Z

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#REDIRECT[[:Category:Belgian recipes]]

Belgium

2017-01-19T12:27:41Z

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#REDIRECT[[:Category:Belgian recipes]]

Dutch

2017-01-19T12:26:22Z

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#REDIRECT[[:Category:Dutch recipes]]

Belgian

2017-01-19T12:25:56Z

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#REDIRECT[[:Category:Belgian recipes]]

The Netherlands

2017-01-19T12:25:16Z

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Netherlands

2017-01-19T12:23:46Z

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#REDIRECT[[:Category:Dutch recipes]]

Stock clearance

2017-01-17T14:01:10Z

JuliaBalbilla:

{{#seo:
|title=Stock clearance
|titlemode=replace
|keywords=#stock #beef #stockclearance #eggwhites #mirepoix #cheesecloth #fish #fat #proteins #chicken #celery
|hashtagrev=12032020
|description=What is Stock Clearance There are times when it is necessary to clarify a stock eg for consommés and clear soups.
}}


[[Image:{{PAGENAME}}.jpg|300px|thumb|right|Stock clearance]]

===What is Stock Clearance===
There are times when it is necessary to clarify a [[stock]] eg for [[consommé]]s and clear [[soups]]. The method given below is the traditional method, which is quicker, but also quite expensive and trickier. The other method is [[Ice filtered consommé|ice filtering]] which is a very simple process, but takes much longer, because you have to [[freeze]] and then defrost the [[stock]]. The mixture of ingredients we use to clarify a [[stock]] is called the ''clearmeat'' or the ''clarification'' and these are as follows:

*Lean [[minced]] [[meat]] is one of the major sources of [[protein]] that enables the clearmeat to do its job. It also contributes flavour to the [[consommé]]. The [[meat]] must be lean because [[fat]] is undesirable in a [[consommé]]. [[Beef]] [[shank]], also called shin [[beef]], is the most desirable [[meat]] because it is high in albumin proteins as well as in flavour and [[gelatin]], and it is very lean. [[Beef]] and/or [[chicken]] are used to clarify [[chicken]] [[consommé]]. [[Meat]] is not used, obviously, to make [[fish]] or [[vegetable]] [[consommé]]. [[Minced]] lean [[fish]] may be used, but it is normal to omit flesh altogether and use only [[egg whites]].
*[[Egg whites]] are included in the clearmeat because, being mostly albumin, they greatly strengthen its clarifying power.
*[[Mirepoix]] and other seasonings and flavourings are usually included because they add flavour to the finished [[consommé]]. They do not actually help in the clarification, except possibly to give solidity to the raft. The raft is the coagulated clearmeat, floating in a solid mass on top of the [[consommé]]. The [[mirepoix]] must be cut into fine pieces so it will float with the raft. A large amount of a particular [[vegetable]] may be added if a special flavour is desired, as in, for example, essence of [[celery]] [[consommé]].
*Acid ingredients ([[tomato]] products for [[beef]] or [[chicken]] [[consommé]], [[lemon juice]] or white [[wine]] for [[fish]] [[consommé]]) are often added because the acidity helps coagulate the protein. They are not absolutely necessary — the heat will coagulate the protein anyway — but many people like to use them.

===Procedure for Stock Clearance===
#Start with a well-flavoured, cold, strong [[stock]] or broth. If your [[stock]] is weak, reduce it until it is concentrated enough, then cool it before proceeding, or plan on simmering the [[consommé]] longer to reduce while clarifying.
#Select a heavy stockpot or soup pot.
#Combine the clearmeat ingredients in the [[soup]] pot and mix them vigorously.
#Mix in a small amount of cold water or [[stock]] (250 to 500ml per kg) of [[meat]]—and let stand 30 to 60 minutes. This allows more opportunity for the [[proteins]] that do the clarifying to dissolve out of the [[meat]].
#Gradually add the cold, degreased [[stock]] and mix well with the clearmeat. The [[stock]] must be cold so it doesn’t cook the [[proteins]] on contact. Mixing distributes the dissolved [[proteins]] throughout the stock so they can collect all the impurities more easily.
#Set the pot over a moderately low heat and let it come to a simmer very slowly.
#Stir the contents occasionally so the clearmeat circulates throughout the [[stock]] and doesn’t burn to the bottom.
#When the simmering point is approaching, stop stirring. The clearmeat will rise to the surface and form a raft.
#Move the pot to lower heat so the liquid maintains a slow simmer. Do not cover. Boiling would break up the raft and cloud the consommé. The same principle operates in [[stock]]-making.
#Let simmer for 90 minutes without disturbing the raft.
#Strain the [[consommé]] through a [[chinois]] lined with several layers of [[cheesecloth]]. Ladle the [[consommé]] out carefully without breaking up the raft. Let the liquid drain through the [[cheesecloth]] by gravity. Do not force it, or fine particles will pass through and cloud the [[consommé]].
#Degrease. Remove all traces of [[fat]] from the surface. Strips of clean brown paper passed across the surface are effective in absorbing every last speck of [[fat]] without absorbing much [[consommé]].
#Adjust the seasonings. Natural [[salt]] is preferred to normal table [[salt]] because it has no impurities or additives that could cloud the [[stock]].

===Recipe for a basic consommé using pre-made stock===
*500g lean shin of [[beef]], [[minced]]
*[[Mirepoix]], chopped into small pieces: 250g [[onion]]; 125g [[celery]]; 125g [[carrot]]
*250g [[egg whites]]
*250g canned [[tomatoes]], crushed
*6–8 [[parsley]] stalks, chopped
*Pinch dried [[thyme]]
*1 [[bay leaf]]
*2 whole [[cloves]]
*½ tsp [[peppercorns]], crushed
*5 litres strong [[beef]] or [[veal]] [[stock]], cold (brown or white)

#Combine the [[beef]], [[mirepoix]], [[egg whites]], [[tomatoes]], [[herb]]s, and [[spices]] in a tall, heavy stockpot. Mix vigorously with a heavy whisk.
#Add about 450ml cold [[stock]] and stir well. Let stand about 30 minutes.
#Gradually stir in the remaining cold [[stock]]. Be sure the stock is well mixed with the other ingredients.
#Set the pot on moderately low heat and let it come to a [[simmer]] very slowly. Stir occasionally.
#When the [[simmering]] point is approaching, stop stirring.
#Move the pot to lower heat and [[simmer]] very slowly about 90 minutes. Do not stir or disturb the raft that forms on top.
#Very carefully strain the consommé through a [[chinois]] lined with several layers of [[cheesecloth]].
#Degrease thoroughly.
#Season to taste.

===See also===
The simpler, [[Ice filtered consommé|ice filtering]] method of clarification

{{CategoryLine}}
[[Category:Cooking methods]]
[[Category:Recipes]]
{{RecipeLine}}
[[Category:Meat recipes]]
[[Category:Beef recipes]]
[[Category:Lamb recipes]]
[[Category:Pork recipes]]
[[Category:Game recipes]]
[[Category:Poultry recipes]]
[[Category:Soup and stock recipes]]
{{RecipeSkip}}

<code 'hashtagrev:12032020'>[[Special:Search/stock|#stock]] [[Special:Search/beef|#beef]] [[Special:Search/stockclearance|#stockclearance]] [[Special:Search/eggwhites|#eggwhites]] [[Special:Search/mirepoix|#mirepoix]] [[Special:Search/cheesecloth|#cheesecloth]] [[Special:Search/fish|#fish]] [[Special:Search/fat|#fat]] [[Special:Search/proteins|#proteins]] [[Special:Search/chicken|#chicken]] [[Special:Search/celery|#celery]]
</code>

Talk:Chicken stock

2017-01-17T06:20:28Z

JuliaBalbilla: Same as Chicken stock (2)

<GoogleBanner>other-pages</GoogleBanner>

Category:Soup and stock recipes

2017-01-14T17:44:19Z

JuliaBalbilla:

{{#seo:
|title=Soup and stock recipes (a Cookipedia Wiki category page)
|titlemode=replace
|keywords=Soup and stock recipes (a Cookipedia Wiki category page)
|description=In this category you will find recipes for some interesting soups
|og:image=https://www.cookipedia.co.uk/wiki/images/9/9e/Stock_clearance.jpg
|og:type=article
}}


{{RandomCategoryLinkIngredient}}
[[Image:Stock clearance.jpg|thumb|300px|right|Stock clearance!]]
In this category you will find recipes for some interesting soups. {{Ideas and inspiration}}

Although making soups from scratch can be an arduous task as just making the stock can take many hours, it is worth trying if you have the time as most of it is taken up with cooking rather than actual preparation. It is a good idea to use bottled or filtered water when making them as this reduces the need to skim so much.
When you make stock, freeze it in paper or plastic vending machine coffee cups so you have small portion-sized amounts that are convenient to use and easy to find room for in the freezer.

A good cheat is to start off with a good quality tinned soup and tinker with that by adding fresh herbs and vegetables. You will be amazed by the zing that you get from very fresh ingredients.

===Stock clearance===

As illustrated, turn your stock into [[wine]] with this recipe tip for [[Stock clearance|crystal-clear stock]] from [[User:Robin|Robin]].

===For further information on stock making see:===
*[[Bones]]
*[[Bouquet garni]]
*[[Ice filtered consommé]]
*[[Mirepoix]]
*[[Sachet d'épices]]
*[[Stock clearance]]
*[[Stock making basics]]

=SOUP AND STOCK RECIPES=
{{CategoryLine}}
[[Category:Recipes]]

File:White stock.jpg

2017-01-14T14:07:48Z

JuliaBalbilla: Reverted edits by JuliaBalbilla (talk) to last revision by Chef

{{#seo:
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==DON'T HOTLINK THIS IMAGE==
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Bouquet garni

2017-01-13T14:02:18Z

JuliaBalbilla:

{{#seo:
|title=Bouquet garni: Cooking Wiki
|titlemode=replace
|keywords=#bouquetgarni #herbs #celery #parsley #thyme #leek #stock #rosemary #soup #beefbourguignon #bouquetgarniformutton
|hashtagrev=12032020
|description=The bouquet garni (French for "garnished bouquet") is a bundle of herbs usually tied together with string and mainly used to prepare soup
}}


[[Image:Bouquet garni.jpg|150px|thumb|right|A bouquet garni]]
The bouquet garni (French for "garnished bouquet") is a bundle of [[herbs]] usually tied together with string and mainly used to prepare [[soup]], [[stock]], and various [[stews]]. The bouquet is boiled (usually for a long time) with the other ingredients, but is removed prior to consumption.

There is no generic recipe for bouquet garni, but most recipes include [[parsley]], [[thyme]] and [[bay leaf]]. Depending on the recipe, the bouquet garni may include [[basil]], [[celery|celery leaves]], [[thyme]], [[chervil]], [[rosemary]], [[peppercorns]], [[savory]] and [[tarragon]]. Sometimes, [[vegetables]] such as [[carrot]], [[celery]], [[celery|celery root]], [[leek]], [[onion]] and [[Parsley|parsley root]], are also included in the bouquet. For [[stock]] making, the most common [[herbs]] are [[thyme]], [[parsley]] and [[bay leaves]].

Occasionally, the bouquet is not bound with string, and its ingredients are instead filled into a small sachet, a net, or even a tea strainer, when it is known as a [[Sachet d'épices|sachet d'épices]].

Traditionally, the aromatics are bound within [[leek]] leaves, though a coffee filter or [[butcher's twine]]/[[kitchen string]] can be used in their place.

Dishes made with a bouquet garni include:
* [[Beef Bourguignon]]
* [[Pot au feu]]
* [[Poule au pot]]
* Carbonnade flamande
* Lapin chasseur
* [[Ossobuco]]
* [[Bouillabaisse]]
==See also==
We have a number of bouquets garni recipes tailored for specific dishes
* [[Basic bouquet garni]]
* [[Bouquet garni for beef]]
* [[Bouquet garni for fish]]
* [[Bouquet garni for game]]
* [[Bouquet garni for lamb]]
* [[Bouquet garni for mutton]]
* [[Bouquet garni for pork]]
* [[Bouquet garni for poultry]]
* [[Bouquet garni for vegetables]]
{{CategoryLineIngredients}}
[[Category:Ingredients]]
[[Category:Herbs]]
[[Category:French recipes]]

<code 'hashtagrev:12032020'>[[Special:Search/bouquetgarni|#bouquetgarni]] [[Special:Search/herbs|#herbs]] [[Special:Search/celery|#celery]] [[Special:Search/parsley|#parsley]] [[Special:Search/thyme|#thyme]] [[Special:Search/leek|#leek]] [[Special:Search/stock|#stock]] [[Special:Search/rosemary|#rosemary]] [[Special:Search/soup|#soup]] [[Special:Search/beefbourguignon|#beefbourguignon]] [[Special:Search/bouquetgarniformutton|#bouquetgarniformutton]]
</code>

Fumet

2017-01-13T01:25:07Z

JuliaBalbilla:

{{#seo:
|title=Fumet; A French flavouring recipe Cooking Wiki
|titlemode=replace
|keywords=#fumet #stock #fish #sauces #sauce #poultry #recipes #chicken #soup #stocks #chickenstock
|hashtagrev=12032020
|description=In cookery, this name is given to a number of different liquids which are used to flavour or add body to stocks and sauces
|datePublished=2013-03-16
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[[Image:Fish fumet.jpg|300px|thumb|right|Fish fumet]]

===What is fumet===
In cookery, this name is given to a number of different liquids which are used to flavour or add body to [[stocks]] and [[sauces]]. Fumets are prepared by boiling foodstuffs of one kind or another in [[stock]] or wine. They should not be confused with essences, extracts or concentrates.

'''Chicken fumet''' is a kind of [[chicken]] [[soup]], made by boiling down very considerably a [[chicken stock]] which has been prepared in the usual way. It is used to add flavour to various [[poultry]] dishes which are served with a [[sauce]].

'''Fish fumet''' is used to add flavour to various [[fish]] dishes which are served with a [[sauce]]. It can also be made with red wine.

* Add 125g finely chopped [[onions]], 150g pared [[mushrooms]], a [[bouquet garni]] and 10 drops of [[lemon juice]] to a stockpot.
* Cover with 2.5 kilos [[fish]] [[bones]] and trimmings.
* Add 10g [[salt]], 2.5 litres water and 500ml white wine.
* Bring to the boil, skim and simmer gently for 30 minutes.
* Strain through muslin or a fine sieve.

'''Game fumet''' is a [[game]] [[stock]] (made with the carcasses and trimmings of different game) which is reduced to a more or less concentrated consistency, according to the flavour desired.

'''Truffle fumet''' is used to enhance the flavour of certain [[sauces]] and is made by boiling down almost to nothing, a [[stock]] made by simmering [[truffle]] peelings in Madeira or any other fortified wine. This [[stock]] is usually made when the [[truffles]] themselves are being used for some other purpose.

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Category:Serbian recipes

2017-01-12T16:23:32Z

JuliaBalbilla:

{{#seo:
|title=Serbian recipes (a Cookipedia Wiki category page)
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|description=In this category you will find recipes from Serbia. Serbian cuisine is a heterogeneous cuisine, sharing characteristics of the Balkans (especially
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[[Image:Serbia.jpg|thumb|right|300px|thumb|right|300px|Location of Serbia]]
[[Image:Serbian recipes.jpg|thumb|right|300px|thumb|right|300px|More than one-third of the world's raspberries are grown in Serbia]]
In this category you will find recipes from Serbia

Serbian cuisine is a heterogeneous cuisine, sharing characteristics of the Balkans (especially former Yugoslavia), the Mediterranean (especially Greek), Turkish, and Central European (especially Austrian and Hungarian) cuisines.
====National dishes====
The national dishes include; Pljeskavica (hamburger), [[Ćevapčići (Serbian sausages)|Ćevapčići]] (grilled minced meat), and [[Sarma]]. The national drink is the [[plum]] brandy Slivovitz.

Serbian food is characterised, not only by elements of Serbia, but of former Yugoslavia as a whole. Peasantry has greatly influenced the cooking process. During the centuries under Ottoman rule, the Balkans received influences of the rich oriental cuisine, some of the most traditional dishes have common roots with those of Greece and Turkey. The centuries under Austro-Hungarian Empire richly influenced, especially in desserts. The spectra of Yugoslavia has enriched all of the modern successor state's national cuisines.

In recent times the Serbian diaspora has spread the cuisine across the world.

Most people in Serbia will have three meals daily, breakfast, lunch and dinner, with lunch being the largest in the Mediterranean fashion. However, traditionally, only lunch and dinner existed, with breakfast being introduced in the second half of the 19th century.

It has unique mix of various traditions; Serbian confectioneries often offer koljivo, baklava, [[nut]] roll and sachertorte.

A number of foods which are simply bought in the west, are often made at home in Serbia. These include rakija ([[fruit]] brandy), slatko, jam, jelly, various pickled foods, notably [[sauerkraut]], ajvar or [[sausages]]. The reasons for this range from economical to cultural. Food preparation is a strong part of the Serbian family tradition.

'''Reference: [http://en.wikipedia.org/wiki/Serbian_cuisine Wikipedia]'''
=SERBIAN RECIPES=
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