Difference between revisions of "Talk:Ingredients"

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===Cooking Styles===
===Cooking Styles===
Coming soon!
<TABLE borderColor="#FFCC99" cellSpacing=0 cellPadding=4 align=left border=1>
 
<TR>
<TD><STRONG>Cooking Term</STRONG></TD>
<TD><STRONG>Achaean Equivalent</STRONG></TD>
<TD><STRONG>Notes</STRONG></TD>
</TR>
 
<TR>
<TD><font class="textdeux">Baghaar</font></TD>
<TD>TBA</TD>
<TD>a frying technique where cooking oil is heated and spices, minced ginger, or sugar are added, with the oil serving as a garnish after cooking</TD></TR>
 
<TR>
<TD><font class="textdeux">Brochette</font></TD>
<TD>kebab</TD>
<TD>A French term meaning food grilled and then served on skewers, especially when the skewer is used to dip pieces of food in a fondue.</TD></TR>
 
<TR>
<TD><font class="textdeux">Dum pukht</font></TD>
<TD>TBA</TD>
<TD>A technique where meat and vegetables are cooked in sealed containers over a very low heat.</TD></TR>
 
<TR>
<TD><font class="textdeux">En papillote</font></TD>
<TD>TBA</TD>
<TD>Baking food in a folded pouch </TD></TR>
 
<TR>
<TD><font class="textdeux">En vessie</font></TD>
<TD>TBA</TD>
<TD>Cooking meat or vegetables in a bladder (of a pig, for example), similar to modern vacuum packed foods cooked in a water bath.</TD></TR>
 
<TR>
<TD><font class="textdeux">Flambé</font></TD>
<TD>TBA</TD>
<TD>The process of adding alcohol to a hot pan to create a burst of flames, infusing the food with additional aroma and flavour.</TD></TR>
 
<TR>
<TD><font class="textdeux">Fondue (unconfirmed)</font></TD>
<TD>TBA</TD>
<TD>A dish of melted sauce (such as cheese, chocolate, or spiced oils) served in a communal pot over a stand heated with a candle or lamp.</TD></TR>
 
<TR>
<TD><font class="textdeux">Hibachi</font></TD>
<TD>TBA</TD>
<TD>Cooking food over a small charcoal-heated stove or an iron hot plate.</TD></TR>
 
<TR>
<TD><font class="textdeux">Purée</font></TD>
<TD>TBA</TD>
<TD>A process of grinding, pressing, blending, sieving, or mashing foods into a creamy paste or thick liquid.</TD></TR>
 
<TR>
<TD><font class="textdeux">Robatayaki</font></TD>
<TD>TBA</TD>
<TD>Slow grilling skewered food over hot charcoal.</TD></TR>
 
<TR>
<TD><font class="textdeux">Rotisserie</font></TD>
<TD>TBA</TD>
<TD>The process of roasting skewered meat (often large joints of livestock or entire animals, like pigs or fowl) on a spit over an open fire, such as a fireplace or campfire, or inside an oven.</TD></TR>
 
<TR>
<TD><font class="textdeux">Sauté</font></TD>
<TD>TBA</TD>
<TD>A quick method of cooking small pieces of food in hot oil so that the exterior browns without compromising the texture, moisture, or flavour.</TD></TR>
 
<TR>
<TD><font class="textdeux">Sous-vide</font></TD>
<TD>TBA</TD>
<TD>Sealing food in airtight containers and cooking in a water bath.</TD></TR>
 
<TR>
<TD><font class="textdeux">Tataki</font></TD>
<TD>TBA</TD>
<TD>A way to prepare fish or other meat by searing briefly over either in a plan or over a flame and then marinating in vinegar and seasing wtih ginger. The food is then sometimes served with soy sauce and garnishes like a sashimi.</TD></TR>
 
<TR>
<TD><font class="textdeux">Teriyaki</font></TD>
<TD>TBA</TD>
<TD>Brushing meat with a sauce made of grain and sugar during the broiling or glazing process of cooking.</TD></TR>
 
</TABLE>

Revision as of 04:47, 15 January 2016

Introduction

This is a working repository of Achaean origins for certain foods. It is probably going to be rigorously debated, but the basic minimum for an entry would be:

  • A credible point of origin (i.e. Actar is known for its goats not sheep, it's more likely to produce a goat cheese as a regional specialty)
  • A basic description of the flavour/smell/appearance/consistency when cooked/uncooked
  • Appended note if there is a real world equivalent

Completed and approved entries will be entered into the guild's manuscript in Delos for IG reference.

Cheeses

Cheese Type Achaean Equivalent Description
Asiago TBA TBA
Blue cheese TBA TBA
Brie TBA TBA
Buffalo cheese aka Mozzarella Buffalo Cheese a semi-moist, semi-soft white cheese, typically from the milk of buffaloes of Sangre or Dardanic plains. Real world equivalent: Mozzarella.
Caboc TBA TBA
Cheddar Nimickan Cheese Borme uses this cheese in the recipes for the wares he sells, layering it with other ingredients, for example the plate of manaye, or grating it and sprinkling it atop a dish, such as in the potato bake.
Cheese curds TBA TBA
Chèvre Actarian Goat Cheese A white cheese typically known for its salty and slightly sour flavours and often pungent smell. Soft and hard varieties exist, with hard varieties taking on a typical yellowish cheese hue due to the formation of rind. On cooking, the cheese becomes more soft and pliable, or may take on a slightly molten consistency, but not to the point of runniness like other cheeses do. NOTE: May encompass any sort of goat's cheese, but typically all varieties of chèvre. Goat's milk may also be used as an alternative milk source for other types of cheeses, do adjust your recipe accordingly for such situations.
Colby TBA TBA
Colby Jack TBA TBA
Cottage cheese TBA TBA
Cream cheese TBA TBA
Farmer cheese TBA TBA
Feta TBA TBA
Goat cheese Dwarven Goat Cheese Due to the cold and mountainous terrain of Inbhir Ness and the Siroccian mountains, hard varieties of goat cheese are more prevalent among dwarven communities. The salty and tart flavours of dwarven goat cheese are augmented by the presence of their rind which adds a hint of powdery nuttiness.
Goat cheese i.e. Chèvre Actarian Goat Cheese A white cheese typically known for its salty and slightly sour flavours and often pungent smell. Soft and hard varieties exist, with hard varieties taking on a typical yellowish cheese hue due to the formation of rind. On cooking, the cheese becomes more soft and pliable, or may take on a slightly molten consistency, but not to the point of runniness like other cheeses do. NOTE: May encompass any sort of goat's cheese, but typically all varieties of chèvre. Goat's milk may also be used as an alternative milk source for other types of cheeses, do adjust your recipe accordingly for such situations.
Gouda TBA TBA
Goya TBA TBA
Havarti TBA TBA
Herve TBA TBA
Jarlsberg TBA TBA
Limburger TBA TBA
Moose cheese TBA TBA
Mozzarella Buffalo Cheese a semi-moist, semi-soft white cheese, typically from the milk of buffaloes of Sangre or Dardanic plains
Muenster cheese TBA TBA
Parmesan TBA TBA
Pepper Jack cheese TBA TBA
Pimento TBA TBA
Port TBA TBA
Queso Blanco TBA TBA
Rice cheese TBA Not a dairy product, made from rice/grain
Soy cheese TBA Not a dairy product, made from soybeans
Swiss TBA TBA

.

Pastas and Noodles

Pasta Type Achaean Equivalent Description
Angel hair TBA Long pasta
Cannelloni TBA Stuffable pasta tubes
Conchiglie or Conchiglioni TBA Pasta shaped like a conch shell
Farfalle TBA Bow tie pasta
Fettuccini TBA Ribbon pasta
Fiori TBA Flower-shaped pasta
Fusilli TBA Long, corkscrew-shaped pasta
Gemelli TBA Single strand of pasta folded into an "S" and twisted into a spiral
Gigli TBA Cone-shaped pasta (like a trumpet flower)
Gnocchi TBA Lobed shells (not the dumpling of the same name)
Lasagna TBA Wide, flat pasta with ruffled edges
Linguine TBA Long, narrow, flat pasta
Macaroni TBA Short, bent pasta tubes often referred to as "elbows"
Mafaldine TBA Long ribbon pasta with ruffled edges
Manicotti TBA Stuffable pasta tubes with a ridged texture
Pappardelle TBA Thick flat ribbon pasta
Penne TBA Medium-length pasta tubes with a ridged texture, cut diagonally on both ends
Ravioli TBA Square pasta stuffed with meat, cheese, vegetables, or any number of blended ingredients
Rigatoni TBA Medium-to-large pasta tubes with square-cut ends
Rotelle TBA Wheel-shaped pasta
Rotini TBA Mid-length, twisted pasta ribbons
Shells TBA Pasta shaped like conch shells
Spaghetti TBA Long, thin cylindrical pasta
Tortellini and Tortelloni TBA Ring-shaped pasta stuffed with cheese (cheese, meats, and vegetables) and folded to prevent the ingredients from escaping
Vermicelli TBA A thicker version of spaghetti
Ziti TBA Long, narrow tubular pasta

.

Cooking Styles

Cooking Term Achaean Equivalent Notes
Baghaar TBA a frying technique where cooking oil is heated and spices, minced ginger, or sugar are added, with the oil serving as a garnish after cooking
Brochette kebab A French term meaning food grilled and then served on skewers, especially when the skewer is used to dip pieces of food in a fondue.
Dum pukht TBA A technique where meat and vegetables are cooked in sealed containers over a very low heat.
En papillote TBA Baking food in a folded pouch
En vessie TBA Cooking meat or vegetables in a bladder (of a pig, for example), similar to modern vacuum packed foods cooked in a water bath.
Flambé TBA The process of adding alcohol to a hot pan to create a burst of flames, infusing the food with additional aroma and flavour.
Fondue (unconfirmed) TBA A dish of melted sauce (such as cheese, chocolate, or spiced oils) served in a communal pot over a stand heated with a candle or lamp.
Hibachi TBA Cooking food over a small charcoal-heated stove or an iron hot plate.
Purée TBA A process of grinding, pressing, blending, sieving, or mashing foods into a creamy paste or thick liquid.
Robatayaki TBA Slow grilling skewered food over hot charcoal.
Rotisserie TBA The process of roasting skewered meat (often large joints of livestock or entire animals, like pigs or fowl) on a spit over an open fire, such as a fireplace or campfire, or inside an oven.
Sauté TBA A quick method of cooking small pieces of food in hot oil so that the exterior browns without compromising the texture, moisture, or flavour.
Sous-vide TBA Sealing food in airtight containers and cooking in a water bath.
Tataki TBA A way to prepare fish or other meat by searing briefly over either in a plan or over a flame and then marinating in vinegar and seasing wtih ginger. The food is then sometimes served with soy sauce and garnishes like a sashimi.
Teriyaki TBA Brushing meat with a sauce made of grain and sugar during the broiling or glazing process of cooking.