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Culinary Trivia?

post #1 of 56
8/22/00 at 7:55am
Thread Starter 
Well since the Iron Chef Trivia took off so well I thought we could try some Culinary Trivia and see who can stump everyone else.

Here is a semi-tough question:

What did Escoffier use to clarify his fish consomme with?
Thanks,

Nicko 
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post #2 of 56
8/22/00 at 5:51pm
Egg whites
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 56
8/22/00 at 7:20pm
I belive he states to use caviar mashed, mixed with cold fish fumet, bring up to a boil and simmer gently for twenty minutes with the pot offset of the flame in order to clarifiy. and gently pour the consomme through cheesecloth.

-Here's one-
What is the Indian version of clarified butter, simular in preparation to Beurre Noisette, called?

opps! I forgot....did I get the first question right?


[This message has been edited by layjo (edited August 23, 2000).]
Another Day, Another Battle.
Don't Ride A Boat Without A Paddle.
If The Water Is Not Too Deep,
Take A Little Swim But Don't Fall Asleep!
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post #4 of 56
8/22/00 at 9:59pm
Ghee. Next question: Why did the French name brown sauce "espagnole"?
Anulos qui animum ostendunt omnes gestemus!
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post #5 of 56
8/22/00 at 10:26pm
From what i've heard....The sauce means Spanish Sauce and was named so because the ingredients that were used to make the sauce back then were the finest of those type of ingredients from Spain.
Another Day, Another Battle.
Don't Ride A Boat Without A Paddle.
If The Water Is Not Too Deep,
Take A Little Swim But Don't Fall Asleep!
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post #6 of 56
8/23/00 at 5:27am
Thread Starter 
Layjo you are right, Escoffier used caviar when clarifying consomme. I am not sure on the naming of espagnole sauce anyone know?
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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post #7 of 56
8/23/00 at 5:38am
Here is one for you all: How did the term "upper crust" of society come about? And another: Why is a Baker's dozen 13? Good luck.
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
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post #8 of 56
8/24/00 at 12:16pm
Thread Starter 
I am not sure about the baker's dozen, does it have something to do with the disciples?
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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post #9 of 56
8/24/00 at 2:34pm
Pete, about the "Baker's Dozen" question - I have heard that back in the 17th (or 18th) century, in Europe, there were very severe penalties for "short changing" (by weight)customers on grain items, such as rolls, buns, etc. So, the bakers started adding an extra item - just in case their scales were a little off. I've seen this explanation in more than one place - hope this helps.
..... from the bayou
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post #10 of 56
8/25/00 at 5:09pm
In southern Louisiana Lagniape is alittle extra.....does anyone know when the cajuns or Acadians started this?
cooking with all your senses.....
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post #11 of 56
8/26/00 at 3:28am
Thread Starter 
Ok we need a re-cap, will all of the people who posted a question make sure they answered it.

What was the answer to this question:

What is the Indian version of clarified butter, simular in preparation to Beurre Noisette, called?

And this one:

Why did the French name brown sauce "espagnole"?
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
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(26 photos)
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post #12 of 56
8/26/00 at 5:41am
Bayou answered the one about "baker's dozen" pretty much correctly. In the Middle Ages (1300-1500) penalties were very stiff for bakers who overcharged or underweighed bread. To make sure that they would not be punished, in case their scales were off compared to the regulators, they would throw in an extra piece. Better to lose a little product than to spend a day or 2 in the pillory. Now can anyone answer the other question I posted.
From Man's sweat and God's love, beer came into the World-Saint Arnoldus
http://www.onceachef.com/
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post #13 of 56
8/26/00 at 12:27pm
sauce espagnole is one of the five mother sauces (the # is debated these days)but regardless what are the remaining 4 mother sauces
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #14 of 56
8/26/00 at 12:38pm
ok,, how about mangosteen
where is it from?
what is it?
and what is it used for?
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #15 of 56
8/26/00 at 1:22pm
Sorry about that folks!....the answer to the question.
What is the Indian version of clarified butter, simular in preparation to Beurre Noisette,
ANSWER: Ghee, Greg answer is correct!
Another Day, Another Battle.
Don't Ride A Boat Without A Paddle.
If The Water Is Not Too Deep,
Take A Little Swim But Don't Fall Asleep!
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post #16 of 56
8/26/00 at 2:57pm
The French named brown sauce espagnole because the use of roux originated in Spain. Next question: Where did mayonnaise originate?
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post #17 of 56
8/26/00 at 3:56pm
Sauce Espagnole was so named because of its brown colour.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #18 of 56
8/26/00 at 4:07pm
Four versions of the origin of mayonnaise

The first version, gives the credit to the Duc de Richelieu who captured Port Mahon on June 28 1756. He gave the name mayonnaise to the sauce he or his cook made for the fisrt time that night.

Other sources think that the mayonnaise originated in Bayonne where the mayonnaise was a speciality. The bayonnaise with time became the mayonnaise.

Carême has said that the mayonnaise is a derivation of the verb manier. At first it would have been known as magonnaise or magnionnaise.

Prosper Montagné belived the word was a deformation of moyeunaise which came from a old french word moyeu meaning egg yolks.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #19 of 56
8/26/00 at 6:33pm
How about this? Where did the Japanese get the idea for tempura from?
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post #20 of 56
8/27/00 at 12:46am
the portugese catholic priests staying in japan after its dicovery. Im not sure of the exact portugese dish, but it was a way of cooking the priests the obligatory friday night seafood meal.
"Nothing quite like the feeling of something newl"
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post #21 of 56
8/27/00 at 6:46am
The Spanish and Portuguese who established mission in southern Japan in the late XVI century used to make fried fish and seafood on friday night. The dish cought on with the Japanese. They soon added a dipping sauce with daikon mixed in.


I have heard that the name tempura comes from the Portuguese word for temple day, temple dia.
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #22 of 56
8/27/00 at 2:09pm
Correct. I only found out cause my pal was serving tempura in her Spanish restaurant. I asked, she told me about the Portugese, so naturally it came to Spain. Try tempura green onions with Romesco sauce. Oh my God, it kills...
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post #23 of 56
8/27/00 at 8:08pm
Mangosteen is a Thai fruit, seen it once in a NYC joint, supposed to be kind of like a custardy strawberry if you can imagine. Comes in sections like a pale tangerine. Suppose it would make a terrific sorbet but have never seen it used. Course I've never been to Thailand either.

[This message has been edited by Live_to_cook (edited August 27, 2000).]
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post #24 of 56
8/28/00 at 10:21am
Thread Starter 
Yeah Pete, what does the term "Upper Crust" come from?

Ok I have a very cool question;

Where does pumernickle bread get its name?
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
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post #25 of 56
8/28/00 at 3:49pm
During the depression, when people were making pies they stopped putting a uppercrust because it would make the pie too expensive. Only th rich were able to affford a upper crust on their pies...

Sisi
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #26 of 56
8/29/00 at 8:54am
Two stories exist about the origin of pumpernickel.

In 1450, food was scare and people were heading for starvation. The people of Osnabruck baked, for the poor, a bonum panicum (a good bread). That bread was so popular that people continued to make it. The name evolved to bumponickel and to pumpernickel.

Secondly, it is believe that pumper would be a onomatopeia for the yeast rising the bread. Nickel is a abreviation of the name Nikolaus. The name Nickolaus is often use to describe a simple-minded person. The word pumpernickel was used to describe a big simple bread.


Sisi
When I get a little money, I buy books. And if there is any left over, I buy food.

- Desiderius Erasmus
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post #27 of 56
8/29/00 at 11:10pm
Man, this is like a food fight, it's confusing because all these questions and answers a firing all over the place!

I believe espagnol came from the brown color and Spaniards had brown eyes.

Mayonnaise I understood came from the island of Mahon off the coast of France and Spain.

Here's one for you: Does searing meat seal in juices?
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post #28 of 56
8/30/00 at 3:27am
sealing the meat properly will assist in holding the juices, however the properties of protein dictate that the contraction during heating will try to squeeze out the juices - so my opinion would be that sealing and resting the meat will retain SOME of the juices.
"Nothing quite like the feeling of something newl"
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post #29 of 56
8/30/00 at 3:34am
Also with the naming of french sauces in cookery, apparently the naming is based on visual and geography (i.e.) sauce indienne - indian people or landscape are percieved as being red therefore the sauce is red, or based on the specialty of a regional area (i.e) lyonnaise, the specialty of the area being onions and bacon.
"Nothing quite like the feeling of something newl"
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post #30 of 56
8/30/00 at 7:54am
Arguably, the five mother sauces:
Espagnole - (brown, based on meat)
Bechamel - (white, based on milk)
Hollandaise - (yellow, based on eggs)
Tomato - (red, self explanatory)
Veloute - (ivory, based on cream)
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