Glossary E
Deutsch: Osterei / Español: Huevo de Pascua / Português: Ovo da Páscoa / French: Å’uf de Pâques / Italiano: Uovo di Pasqua /
Easter Egg in the food context refers to a delightful and often decorative treat associated with the Easter holiday. These eggs are typically made from chocolate or sugar and are designed to resemble real eggs. Easter Eggs are a cherished tradition in many cultures, where they symbolize rebirth and new beginnings. They come in various sizes, colors, and designs, making them a popular treat during the Easter season.
Ensaimada is a delectable pastry hailing from the Spanish island of Mallorca, known for its delicate, coiled shape and sweet, airy texture. This cherished pastry has gained popularity not only in Spain but also in various parts of the world. In this article, we will explore the culinary significance of Ensaimada, its preparation methods, potential risks related to its consumption, its historical and legal context, and similar pastries found globally.
Deutsch: Ethanol / Español: Etanol / Português: Etanol / Français: Éthanol / Italiano: Etanolo /
Ethanol, also known as ethyl alcohol or simply alcohol, is a colorless and flammable liquid that has a long history of use in various applications, including as a beverage and a food ingredient. In the food context, ethanol serves several purposes, from enhancing flavors in culinary creations to preserving certain foods. This article explores the role of ethanol in food, provides examples of its uses, discusses potential risks, and offers insights into its historical significance and legal regulations. Additionally, we will touch upon some similar substances commonly used in the food industry.
Deutsch: Aubergine / Español: Solanum melongena/ Português: Beringela / Français: Aubergine / Italiano: Solanum melongena
Eggplant (Solanum melongena) is a species of nightshade commonly known in British English as aubergine and also known as brinjal, brinjal eggplant, melongene, garden egg, or guinea squash. It bears a fruit of the same name (commonly either "eggplant" in American English or "aubergine" in British English) that is widely used in cooking, most notably as an important ingredient in dishes such as moussaka and ratatouille.
The egg is the organic vessel containing the zygote in which an embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an egg cell. Most arthropods, vertebrates (excluding live-bearing mammals), and mollusks lay eggs, although some, such as scorpions, do not.