wow

What’s this yummy food?

Perhaps you know of this dessert already?

Everyone but me knows what this is! But I’ve provided a knock-out recipe!

The English Macaroon and French Macaron are both derived from the Italian maccarone or maccherone. Ammaccare – meaning to Crush or Beat – lends itself to the Italian derivation. Classic Macaroons are often almonds, coconut, seeds and/or other nuts crushed or beaten with egg whites and sugar.

Rather than constantly say, “small, sweet cake consisting largely of ground almonds,” the English adopted the word, Macaroon since the Italian root can also mean, to paste . The stiff dough of a classic Macaroon is very like a paste. Unless…

There was a recent face lift for Macaroons. They were sold faster than they were being made as meringue cookies, crispy on the outside and soft on the inside, sandwiching a variety of fillings. While the sandwiching was new, the meringue cookies prized for their texture and luster was closer to the earliest recipes!

The Oxford English Dictionary has the first use of Macaroon in writing as early as 1611 (Markham, Country Content). The earliest written references struggle to describe Macaroons: “little Fritter-like Bunnes, or thicke Losenges, compounded of Sugar, Almonds, Rosewater and Muske.”

Many stories exist about origins: Macaroons are thought to be the results of a hasty need to impress a visiting Bishop; Another story has two nuns making Macaroons to sell in an effort to pay their hosts back for their hospitality.

What’s Involtino mean?

While both involve at least a partial cooking with boiling water, Parboiling does not involve cooling the food off rapidly with cold water or ice, a.k.a. shocked. One would Parboil peaches to remove the skin – like tomatoes, the skin of peaches can be parboiled (accurately), not Blanched (as even I’ve said) since there is no need to cool them.

Though this may not be a professional technique, my Mom used to Blanche hard boiled eggs to remove the shell; while they were still hot, she ran the eggs beneath cold running water and peeled off the shell, blanching them. The words are not interchangeable though they are often switched.

Parboiling is considered a first step in cooking something. Blanching is more considered a step in food preparation as removing the seed coat of almonds or pistachios. Blanching can be used to fully cook (not just prepare) some foods like asparagus when they are boiled for 30 seconds, then dipped in cold or iced water.

Synonymous with sift and the verb, fan. One would winnow wheat by using air to blow around the grain to remove the chaff. So what really separates wheat from chaff is verb. As heard, winnowing chocolate reveals the nibs which are key to making chocolate liquor. According to Chocolate Alchemy.com even something as simple as a hair dryer can blow away what’s left of a cracked cocoa shell to get at the nibs – arguably the “grain” of the cocoa.

Quite simply, to collect harvest or yield of any sort that has been decidedly left behind by any process used initially to gather whatever yield for market. As used by, Bob, “the group of us would go out to the field and glean when the owner told us he was done,” on the subject of preventing food waste.