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Eggs/Dairy/Cream
 

Eggs/Dairy/Cream

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For those of you shunning dairy and eggs – whether due to ethical issues or dietary health – limiting your mixing bowl ingredients doesn't have to mean your desserts can’t be as moist, fluffy or ...

For those of you shunning dairy and eggs – whether due to ethical issues or dietary health – limiting your mixing bowl ingredients doesn't have to mean your desserts can’t be as moist, fluffy or creamy. With a little tweaking and a basic understanding of how traditional ingredients work in recipes, you can whip up tasty!

http://www.gourmetrecipe.com
http://www.gourmandia.ca
http://www.gourmetrecipe.com/recipes/ingredients/eggdairycream

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    Eggs/Dairy/Cream Eggs/Dairy/Cream Document Transcript

    • Eggs/Dairy/CreamEggs are laid by females animals such as birds, lizards, frogs and fish, some of whichare fit for human consumption. They range from marble-sized speckled ones laid byquail to the intimidating hard-shelled white ones laid by ostriches and served in exoticrestaurants. For the purposes of simplification, those laid by chickens are the point ofdiscussion here, being the most widely available and having the most applications forfood preparation.Nutritionally high in protein and used in savory and sweet cooking, the United StatesDepartment of Agriculture (USDA) categorizes eggs as a meat in the food guidepyramid. Ovo-vegetarians allow their consumption in their plant-based diet whilelacto-ovo-vegetarians additionally allow for milk and dairy products.Dairy pertains to a wide raw and processed products made from milk that is sourcedfrom any animal from the most readily available cow to those sourced from goats,buffalos even camels in the Middle East. These products are among the most widelyconsumed food groups in the world with hundreds of derivatives from milk (like crèmefraiche, sour and clotted cream, condensed and evaporated milk and kefir), butter(buttermilk and ghee), cheese (curds, whey, cottage cheese), yoghurt and even frozenconfections.
    • These have naturally high in protein and calcium and are used to make practicallycountless dishes from salads and entrees to drinks and desserts. Milk is one of themost widely consumed products and though can be used fresh, is unusuallypasteurization to kill any harmful microorganisms.From the moment a baby is born, the first food taken in a milk product, mother’s milkor infant formula that is (though that may not be considered dairy). Senior citizensalso have to take foods high in calcium to maintain their bone health and this is usuallyderived from milk products as well.Cream comes from the separation process wherein milk is separated into cream andskim milk. It can then be dried, powdered or condensed, optionally sweetened thenpackaged.The recipes provided are good representations of use in soups, entrees, desserts anddrinks, either as the main ingredient or as a binder, flavor or textural component. Inany case, the nutrient content is much improved of dishes that include them.Calcium need not be obtained exclusively from dairy products as vegetarians andvegans advocate. According to them, nuts and seeds are also excellent sources ofcalcium and other minerals attributed to milk. In fact, they even suggest that thecalcium from plant sources are better assimilated and are free from the potentiallynot so good effects of dairy consumption.
    • Pancake beaumaniere from ProvenceServings: 4Preparation Time: 30 minutesCooking Time: 30 minutesRecommended Wine: Sauternes, Beaumes de VeniseIngredients:Crepe dough: ½ lb.. flour, 2 pints milk, 4 eggs, 2 egg yolks, ½ teaspoon salt, 3 1/2 oz.butter Souffle cream: 2 pints creme patissiere (pastry cream), 2 preserved oranges,1/2 cup Grand Marnier, 6 egg whites, 1 pint English cream custard sauce, 1 cup orangeextract, 1 cup 30-degree-syrupPreparation Instructions:Crepe dough: Mix all the ingredients with cold milk to obtain a smooth, liquid dough.Add 3.5 oz. butter. Make 8 crepes. Soufflé cream: Mix creme patissiere, GrandMarnier, and chopped peel of the preserved oranges. Beat the whites and slowlyincorporate into the preceding mixture. Butter a dish. Place the soufflé cream on halfof the crepe. Fold the other half over the cream. Prepare an English cream and a 30-degree-syrop. Incorporate the orange extract into the latter. For qabout 5 minutes,place the crepes for about 5 minutes into the oven an a 390 degrees F. oven. Thecrepes will start to fluff up. Remove from the oven and sprinkle with powdered sugar.Serve with sauce of your choice.
    • Berry Buttermilk SoupAs we know buttermilk is very good for stomach and helps in digestion and this berrybuttermilk soup is very good on your stomach and is very light as well.Servings: 2Preparation Time: 10 minutesCooking Time: 20 minutesDifficulty Level: AverageIngredients:250gms blueberries, 1 1/2 cups water, 80gms sugar, 1/2 teaspoon orange zest - finelyshredded, 2 tablespoons orange juice, 300ml buttermilkPreparation Instructions:In a large saucepan mix berries, water, sugar, orange peel, and juice. Mix well. Allow itto boil. Simmer it and let it cook for 20-25 minutes. Turn off the gas and let it cool.Blend this mixture until smooth paste and later add buttermilk. Let it chill well. Youcan serve it with this slice of orange or strawberry.
    • Crusty peach-flowers filled with almondcreamThese Crusty peach-flowers filled with almond cream are very moist and munchy. Weshare the "secrets" about making good Peach blossoms. These will last for days in thefridge, without going gooey or hard. Don’t put the cream in until you are ready toserve. Mock cream is the better choice if you have to travel.Peach flowers have interesting uses, too. They represent beauty in paintings andembroideries. The flowers and the fruit make foods taste and look beautiful, they evenenhance sour foods such as when making vinegar. This fruit is very popular, even atthe most auspicious holiday. It is used for New Year decorations. In general, this fruitcan be round or somewhat egg-shaped coming to a point on the bottom. The surfacecan be smooth, but more commonly it is covered with fine hairs. The exterior is darkgreen when immature and brightens to the color that bears this fruits name whenfully ripe. The flesh inside is juicy and covered with a network of veins. The stone or pithas a kernel inside that is prized for its medicinal qualities.Servings: 4Preparation Time: 35 minutesCooking Time: 35 minutesRecommended Wine: BanyulsIngredients:4 peaches; For the English cream: 1 pint milk, 7 tablespoons sugar, 6 eggyolks; For the syrup: 1 lb. granulated sugar, 1 lb. water; 1 teaspoon Kirsch fruit brandy;1.8 oz. almond paste; butter; 4 layers filo dough; 3 ½ tablespoons powdered sugar;vanilla powder.Preparation Instructions:Place peaches in boiling water, to prepare for peeling. Prepare the English cream andchill it in the refrigerator. Remove peaches from the water, dunk in ice water, andremove the peels. Prepare the syrup. Soak the peaches in the syrup. Add the Kirsch.Cook for 15 minutes. Remove the peach pits and replace the pits with almond paste.Reconstitute the peach. Butter and wrap the peach in filo dough. Place in a buttereddish. Add some powdered sugar and vanilla powder. Heat for 2 minutes. Decoratewith the English cream.
    • OTHER RELATED TOPICS:yogurt word origincream dairy productmilk picturespictures of milkhistory of yogurt