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121 steak and oyster pie
( NEW ZELAND)cubed beef is browned and cooked in a thickened gravy then poured into a prepared piecrust. Fresh shelled oysters are arranged on top then covered with pastry and quickly oven-baked. A great favorite in a country where the more than three million population consume 100,000,000 oysters annually.Italiano-Inglese Cucina internazionale > steak and oyster pie
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122 strudel
Paper thin pastry rolled around sweet fillings of fruit, nuts, or cheese. Savory versions of this are similar to the Russian coulibiac. -
123 tarte Tatin
( FRANCE)upside-down apple tart, invented by the Tatin sisters♦ A type of tart in which the pastry is baked on top of the fruit, then inverted when finished baking. Apples are traditionally used, becoming soft and caramelized during baking. -
124 temper
1. To slowly bring up the temperature of a colder ingredient by adding small amounts of a hot or boiling liquid, or even applying heat carefully Adding the heat or hot liquid gradually prevents the cool ingredient, such as eggs, from cooking or setting. The tempered mixture can then be added back to a hotter liquid for further continued cooking. This process is used most in making pastry cream and the like.2. To bring chocolate to a state in which it has snap, shine and no streaks ( feathers). Commercially available chocolate is already tempered but this condition changes when it is melted. Tempering is often done when the chocolate will be used for candy making or decorations. Chocolate must be tempered because it contains cocoa butter, a saturated fat which has the ability to form crystals, chocolate is melted and cooled. Dull grey streaks form and are called bloom or feathers. The classic tempering method is to melt chocolate until it is totally without lumps (semisweet chocolate melts at a temperature of 104 degrees F.) One third of the chocolate is then poured onto a marble slab then spread and worked back and forth with a metal spatula until it becomes thick and reaches a temperature of about 80°F. The thickened chocolate is then added back to the remaining 2/3 melted chocolate and stirred. The process is repeated until the entire mixture reaches 88-92 degrees for semisweet chocolate, 84-87 degrees for milk or white chocolate. -
125 torta pasqualina
( ITALY)flaky pastry with spinach, cheese, ham and hard-boiled eggs -
126 tourton
( FRANCE)vegetable pie, without pastry
См. также в других словарях:
Pastry — Pas try, n.; pl. {Pastries}. 1. The place where pastry is made. [Obs.] Shak. [1913 Webster] 2. Articles of food made of paste, or having a crust made of paste, as pies, tarts, etc. [1913 Webster] {Pastry cook}, one whose occupation is to make… … The Collaborative International Dictionary of English
pastry — (n.) mid 15c., food made with paste, not originally limited to sweets, from M.E. paste (see PASTE (Cf. paste) (n.)), probably influenced by O.Fr. pastaierie pastry, from pastoier pastry cook, from paste (see PASTE (Cf. paste) (n.)); also borrowed … Etymology dictionary
pastry — ► NOUN (pl. pastries) 1) a dough of flour, fat, and water, used as a base and covering in baked dishes such as pies. 2) a cake consisting of sweet pastry with a cream, jam, or fruit filling. ORIGIN from PASTE(Cf. ↑paste) … English terms dictionary
Pastry — est un protocole P2P utilisant une table de hachage distribuée. Liens externes Site officiel Portail de l’Internet … Wikipédia en Français
pastry — [n] baked product made with flour bread, cake, croissant, dainty, Danish, delicacy, doughnut, éclair, panettone, patisserie, phyllo, pie, strudel, sweet roll, tart, turnover; concepts 457,461 … New thesaurus
pastry — [pās′trē] n. pl. pastries [see PASTE & ERY] 1. flour dough or paste made with shortening and used for the crust of pies, tarts, etc. 2. foods made with this, as pies, tarts, etc. 3. broadly, all fancy baked goods, including cakes, sweet rolls,… … English World dictionary
Pastry — This article describes Pastry in food. For the Distributed Hash Table system, see Pastry (DHT). Pastry is the name given to various kinds of baked goods made from ingredients such as flour, butter, shortening, baking powder or eggs. It may also… … Wikipedia
pastry — /pay stree/, n., pl. pastries. 1. a sweet baked food made of dough, esp. the shortened paste used for pie crust and the like. 2. any item of food of which such dough forms an essential part, as a pie, tart, or napoleon. [1530 40; PASTE + RY] * *… … Universalium
pastry — noun 1 (esp. BrE) mixture of flour and water ADJECTIVE ▪ crisp, light ▪ Bake until the pastry is crisp and golden. ▪ soggy (BrE) ▪ golden, golden brown … Collocations dictionary
pastry — [16] The original word in English for ‘pastry’ in English was paste. This is still in use as a technical term, but in everyday usage it has gradually been replaced by pastry. This was derived from paste, modelled apparently on Old French… … The Hutchinson dictionary of word origins
pastry — [16] The original word in English for ‘pastry’ in English was paste. This is still in use as a technical term, but in everyday usage it has gradually been replaced by pastry. This was derived from paste, modelled apparently on Old French… … Word origins
