sábado, 27 de octubre de 2012

Coriander vs Parsley

Description

CORIANDER
Coriander is also known as Chinese parsley. It is called cilantro in America. Heat diminishes the flavor of coriander leaves so is used at the end of cooking
There are two types of parsley, Curly Leaf and the Italian Flat Leaf. Curly leaf parsley is usually used as a garnish for its bright green and pleasing appearance.

Culinary uses

Chopped coriander leaves are used in many Asian and Mexican dishes as key ingredient or garnish. It is a key ingredient in Salsa and Guacamole, also in chutneys and sauces. The seeds can be dry roasted and powdered, and are used in Indian cooking (it’s a key ingredient of Garam Masala).
Parsley is a key ingredient of West Asian salads such as Tabbouleh from Lebanon; Gremolata, which accompanies veal stew; and Persillade, a mix of chopped garlic and parsley used in French cuisine. Parsley is also used as part of a bouquet garni (or bundle of various herbs) to flavor soups and stocks while boiling. Mainly used in European and American cooking as a garnish for food. 

Effects on health

PARSLEY
Coriander leaves and seeds are high in antioxidants. The chemicals from the leaves have antibacterial activity against Salmonella. It can also delay or prevent from spoiling. It is a traditional treatment for diabetes. Also used in cold medicine for relief of anxiety and insomnia in Iran. Used in traditional Indian medicine as a diuretic by boiling equal amounts of coriander seeds and cumin seeds, then cooling and drinking the liquid. Coriander juice mixed with turmeric and applied on the skin is a treatment used for acne.
Parsley tea can be used as an enema and to control high blood pressure. Parsley is high in oxalic acid, a compound involved in the formation of kidney stones. It is not recommended to be consumed by pregnant women as it can lead to uterine stimulation and premature labor, but is recommended for lactating mothers as stimulates milk production.



Coliander (Cilantro)
Parsley (Perejil)
Botanical Classification:
Coriandrum sativum is an annual herb in the family Apiaceae.
Petroselinum crispum is a biennial herb from the family Apiaceae.
Uses:
All parts: leaves, roots, stems and seeds are used in cooking either as a garnish, a key ingredient or as a powder.
Only the leaves are used, chopped and sprinkled as a garnish. Also as part of a bouquet garni (bundle of herbs) to flavor soups and stocks.
Regions used/found:
Native to Southern Europe, North Africa and South western Asia.
Common in Middle Eastern, European and American cooking. Use for its leaf in similar way to coriander but has a milder flavor.
Flavor:
Seeds when crushed have a warm, nutty, spicy flavor. The leaves have been described to a have 'soapy' taste.
The leaves when chopped have a mild flavor.


sábado, 20 de octubre de 2012

Léxico completo sobre productos alimenticios y cocina

Descarga el archivo con la serie completa de 49 plantillas con todo tipo de utensilios y productos alimenticios con sus denominaciones tanto en inglés como español. Haz clic sobre el icono que prefieras (Microsoft Word u OpenOffice writer)


  


domingo, 14 de octubre de 2012

Why Would You Eat That? CASU MARZU

Puedes visionar este video en YouTube, donde podrás activar los subtitulos

Este canal de YouTube (tasted) nos ofrece interesantes videos sobre el mundo culinario, sus cocineros, sus tendencias, y sus tradiciones. Ofrece deliciosas recetas, consejos útiles de cocina... asi como peculiaridades de la gastronomía de todo el mundo. 
Obviamente, todo ello en inglés. Aprovecha para conocer más sobre el universo gastronómico, a la vez que practicas listenning ;)

CASU MARZU 

Casu marzu (also called casu modde, casu cundídu, casu fràzigu in Sardinian language, or in Italian formaggio marcio, "rotten cheese") is a traditional Sardinian sheep milk cheese, notable for containing live insect larvae. It is found mainly in Sardinia, Italy.

Derived from Pecorino, casu marzu goes beyond typical fermentation to a stage most would consider decomposition, brought about by the digestive action of the larvae of the cheese fly Piophila casei. These larvae are deliberately introduced to the cheese, promoting an advanced level of fermentation and breaking down of the cheese's fats. The texture of the cheese becomes very soft, with some liquid (called lagrima, from Latin for "tear") seeping out. The larvae themselves appear as translucent white worms, about 8 millimetres (0.3 in) long. 

When disturbed, the larvae can launch themselves for distances up to 15 centimetres (6 in). Some people clear the larvae from the cheese before consuming while others do not.

Vocabulary/expressions:

Rotten  = podrido                       Fly = mosca

Sheep   = oveja                          Deliberately = deliberadamente

Mainly   = principalmente             Promoting = promoviendo

Derived  = derivado                    Breaking down = rompiendo, derribando

Beyond = más allá de                 Becomes = llegar a ser

Stage = etapa                            Seeping out = f¡ltrando

Larvae = larvas                          Worms = lombrices 


En el video: Maggots = gusanos; Flavour = sabor... (entre otros)

viernes, 5 de octubre de 2012

Verbos en La Cocina


to add (ád) - agregar
to bake (béik) - hornear
to beat (bíit) - batir
to blend (blend) - combinar, mezclar

to boil (bóil) - hervir
to bone (bóun) - deshuesar
to break (bréik) - romper
to broil (bróil) - asar a la parrilla

to chill (chil) - refrigerar, enfriar
to chop (chóp) - picar, cortar en trozos
to coat (kóut) - rebozar
to cook (kúuk) - cocinar

to cover (káver) - cubrir
to curdle (kérdl) - cuajar
to cut into strips (kat íntchu strips) - cortar en tiritas
to decorate (dékoreit) - decorar

to defrost (difróst) - descongelar
to dice (dáis) - cortar en cubitos
to dilute (dilút) - diluir
to dissolve (disólv) - disolver

to dry (drái) - secar
to empty (émpti) - vaciar
to fill (fil) - llenar
to flip (flip) - dar vuelta

to fold (fóuld) - doblar, plegar
to fry (frái) - freir
to glaze (gléiss) - glasear
to grate (gréit) - rallar

to grease (gríis) - engrasar
to grill (gril) - asar a la parrilla
to grind (gráind) - moler
to halve (jáv) - partir en dos

to heat (jíit) - calentar
to knead (níid) - amasar
to liquidize (líkuidáiss) - licuar
to melt (melt) - derretir

to mince (míns) - picar carne
to mix (míks) - mezclar
to peel (píil) - pelar
to pour (páur) - volcar, verter

to press (pres) - presionar, apretar
to put (put) - colocar, poner
to remove (rimúuv) - quitar, sacar
to rinse (ríns) - enjuagar

to roast (róust) - asar
to roll out (róul áut) - aplanar, extender
to scoop up (skup-áp) - ahuecar (con cuchara)
to seal (síil) - sellar

to season (síson) - aderezar
to serve (sérv) - servir
to shake (shéik) - agitar, sacudir
to sharpen (shárpen) - afilar

to sieve (síiv) - tamizar
to simmer (símer) - hervir a fuego lento
to slice (sláis) - rebanar
to smoke (smóuk) - ahumar

to soak (sóuk) - remojar
to spill (spil) - derramar
to sprinkle (sprínkl) - rociar, salpicar
to squeeze (skuíis) - exprimir

to steam (stíim) - cocinar al vapor
to stew (stiú) - guisar, estofar
to stir (ster) - freír
to stir-fry (stér-frái) - rehogar

to strain (stréin) - colar
to stuff (staf) - rellenar, mechar
to thicken (zíken) - espesar
to trim (trim) - recortar

to waste (uéist) - desperdiciar
to whisk (uísk) - batir

*Entre paréntesis su pronunciación
Aqui puedes escuchar la pronunciación de estos verbos