commit: bd4540d0bd0985ef3142ca33c516ece2a987b8c6
parent d0e5d9d3803a4d9cffd1becc5cad6332e09930e0
Author: Rekka <rekkabell@gmail.com>
Date: Thu, 19 Dec 2019 12:15:00 -0500
Ing descriptions
Wheat semolina, tofu, burmese tofu, carob, vegemite, miso, red miso, white miso
Diffstat:
1 file changed, 25 insertions(+), 10 deletions(-)
diff --git a/scripts/database/ingredients.ndtl b/scripts/database/ingredients.ndtl
@@ -407,7 +407,7 @@ Bamboo shoots
Breadfruit
BREF : Breadfruit are prickly with yellow-green skin. Their appearances depends on the variety and growing conditions. When immature, the fruit is hard, and the flesh is starchy and a bit fibrous. Ripe breadfruit becomes soft, with the skin turning a yellow color, it also develops a creamy texture with a sweet aroma. Breadfruit is a high-energy food, containing all 9 EAA's. It's rich in {*protein*}, and contains {*vitamin C*}, {*calcium*} and {*iron*}.
LONG
- & Breadfruit trees can grow more than 80 feet tall, they are one of the highest yielding food plants with a single tree producing up to 450 pounds of fruit per year. Because of it's high-yield and energy content, it has the potential to address world hunger. Breadfruit can be baked into cakes and bread, it can also be made into {{pasta|#breadfruit pasta}}, {{pan-fried|#Pan fried breadfruit}}, marinated, pickled, made into chips etc.
+ & Breadfruit trees can grow more than 80 feet tall, they are one of the highest yielding food plants with a single tree producing up to 450 pounds of fruit per year. Because of it's high-yield and energy content, it has the potential to address world hunger. Breadfruit is a delicious substitute for any starchy root crop, vegetable, {{pasta|#breadfruit pasta}}, {{potato|#breadfruit gnocchi}}, or rice.
Scallions
BREF : Scallions, or green onions, is a term used for multiple varieties that were harvested when young before a bulb appears. They are crisp and juicy and have a milder taste than most onions. Scallions are a source of {*vitamin C*}, {*calcium*} and {*vitamin A*}.
LONG
@@ -692,7 +692,7 @@ Carob
COLOR : #875A2C
BREF : The carob, or {*Ceratonia siliqua*}, is a tree in the legume family {*Fabaceae*}. It is cultivated for its edible pods, which when ripe, are sometimes dried, toasted and ground into carob powder. Carob pods are sweet, not bitter, and contain no theobromine or caffeine.
LONG
- & They are non-toxic to animals because they lack {{theobromine}https://en.wikipedia.org/wiki/Theobromine}}. Carob seeds is the base ingredients for the product of locus bean gum, a thickening agent used in the food industry.
+ & They are non-toxic to animals because they lack {{theobromine|https://en.wikipedia.org/wiki/Theobromine}}. Carob seeds is the base ingredients for the product of locus bean gum, a thickening agent used in the food industry.
Carob Chips
BREF : Carob chips are the dried, toasted form of {{carob}} pods.
Bay leaf
@@ -824,10 +824,11 @@ All Purpose Flour
PARENT : Flour
Breadfruit Flour
PARENT : Breadfruit
- BREF : The product of dried and ground breadfruit. Can be used to make cakes, pasta and a number of other meals.
+ BREF : The product of dried and ground breadfruit. It it used to make cookies, cakes, {{pasta|#breadfruit pasta}} and a number of other recipes.
Wheat Semolina
-Oatmeal
-Cornmeal
+ BREF : Wheat semolina is the coarse wheat middlings of durum wheat. It is a pale yellow color, and is often used as the base for dried products (couscous) and to flour baking surfaces to prevent sticking.
+ LONG
+ & The wheat berries are fed into a mill, and the rollers gradually remove the bran and germ while the endosperm (starch) is cracked into coarse bits. The lot is sifted, and so the endosperm, particles and semolina is separated.
~ SPECIAL
@@ -835,26 +836,40 @@ Beni shouga
PARENT : Ginger root
BREF : Beni shouga, or pickled ginger, is a Japanese pickle or {*tsukemono 漬物*}.
LONG
- & Beni shouga is made from thin strips of ginger, pickled in {*umezu 梅酢*} (plum brine). Umezu is the brine that results during the process of making {*umeboshi 梅干*} (pickled plums). Traditionally, the red of the ginger comes from the {*shiso シソ*} plant of the genus {*Perilla*}, although most commercial products use artificial coloring. Beni shouga is commonly served in yakisoba (sauteed buckwheat noodles) and {{okonomiyaki|#okonomiyaki}}.
+ & Beni shouga is made from thin strips of ginger, pickled in {*umezu 梅酢*} (plum brine). Umezu is the brine that results during the process of making {*umeboshi 梅干*} (pickled plums). Traditionally, the red of the ginger comes from the {*shiso シソ*} plant of the genus {*Perilla*}, although most commercial products use artificial coloring. Beni shouga is commonly served in yakisoba (sauteed buckwheat noodles) and {{okonomiyaki|#okonomiyaki}}
Vegemite
COLOR : #875A2C
- BREF : It's one of the richest sources of B vitamins, specifically thiamine, riboglavin, niacin and folic acid. It doesn't have any fat, added sugar or animal content.
+ BREF : Vegemite is a thick, dark brown food spread. It's made from leftover brewer's yeast extract with various vegetable and spices added. Vegemite is very salty, with a strong umami, malty flavor. It is a rich source of {*B vitamins*}.
+ LONG
+ & Vegemite is the Australian cousin of {*Marmite*}, concocted by a chemist during a time where imports of Marmite into Australia were disrupted by the war (see {{story|https://theculturetrip.com/pacific/australia/articles/the-history-of-australias-favourite-spread-vegemite/}}).
Miso
- BREF : Miso can be used to pickle vegetables. It can be different colors such as {{red|red miso}} and {{white|white miso}}.
+ BREF : Miso, or {*みそ*}, is a traditional Japanese seasoning produced by fermenting {{soybeans}} with both salt and koji (fungus {*Aspergillus oryzae*}) and sometimes with {{rice}}, barley and {{seaweed}}. Miso is salty, but it's flavor and aroma depends on the ingredients used or the fermentation process. There is a wide variety of Japanese miso, it is typically classified by grain type (barley, buckwheat, rice etc), color (white, brown, black & red), taste (sweet, salty, earthy, fruity etc) and background (where it's from). The most common miso flavor categories are: {*Shiromiso*} (white), {*Akamiso*} (red) and {*Awasemiso*} (mixed). Miso is a rich source of {*protein*}.
+ LONG
+ & Miso is high in sodium, a known carcinogenic, but is {{safe to consume|https://nutritionfacts.org/video/is-miso-healthy/}} as the carcinogenic effects of the salt are counteracted by the {{anti-carcinogenic effects of the soy|https://www.ncbi.nlm.nih.gov/pubmed/23812102}}. As for risks of hypertention, the salt in miso is squeezing blood pressures up, but the {{soy protein|https://www.ncbi.nlm.nih.gov/pubmed/12097666}} in miso is relaxing blood pressures down. All in all, the anti-hypertensive effects of the soy in the miso exceed the {{hypertensive effects|https://www.ncbi.nlm.nih.gov/pubmed/11195162}} of the salt.
+ & Fermentation time ranges from as little as five days to several years. The color of fermented miso changes from white, to red or black, due to the {{Maillard reaction|https://en.wikipedia.org/wiki/Maillard_reaction}}, a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. Miso typically comes as a paste in a sealed container requiring refrigeration after opening. It is used in soups (miso soup, ramen, nabe, udon etc), traditional confections (mochidango) and to make pickes (misozuke).
+ & {*Cooking notes:*} As natural miso is a living food, it contains many beneficial microorganisms (like {{Tetragenococcus halophilus|https://en.wikipedia.org/wiki/Tetragenococcus_halophilus}}) which can be killed by overcooking. To better conserve these precious microorganisms, miso should be added to soups or other foods just before they're removed from heat. Eating raw miso is even better.
Red Miso
COLOR : #875A2C
~ Tell me (microlith57) if this color needs changing.
+ BREF : Red miso, or {*Akamiso (赤味噌)*}, is salty with some astringency with umami. It is strong-tasting, and the depth of color depends on the formula of the {{soybeans}} and the quantity that is used. Red miso is aged, for a year or more.
White Miso
COLOR : #955C19
+ BREF : White miso, or {*Shiromiso (白味噌)*}, is the most common type of miso. Its main ingredients include rice, barley, and a small quantity of soybeans. If there was a greater quanity of soybeans, the miso would turn a red or brown color. White miso has a very short fermentation time. It has a sweet taste, with a light umami taste.
Tofu
COLOR : #EFEFEF
- BREF : The word {_bean curds_} for tofu has been used in the US since 1840. See also: {{soft tofu}}, {{burmese tofu}}.
+ BREF : Tofu is prepared by coagulating {{soy milk}} and pressing the resulting curds into a solid block of varying softness (silken, soft, firm, extra firm etc). Tofu has a muted flavor, that can be used in both sweet and savory recipes. Tofu is low in calories, and is a rich source of {*protein*}, {*iron*} and {*calcium*} (if the tofu was calcium-set).
+ LONG
+ & Tofu is set using a variety of coagulants, like {*gypsum (calcium sulfate)*}, which produces tofu that is tender but brittle in texture, and {*chloride-type nigari salts (magnesium chloride and calcium chloride)*}, which produces tofu with a smooth and tender texture.
+ & There are many types of processed tofu, including pickled tofu ({{sticky tofu|https://en.wikipedia.org/wiki/Stinky_tofu}}, {{pickled tofu|https://en.wikipedia.org/wiki/Pickled_tofu}}) and frozen tofu (thousand-layer tofu, kori tofu). Tofu byproducts are also very popular, and this includes tofu skin (yuba) and soy pulp (okara).
Soft tofu
PARENT : Tofu
- BREF : Soft tofu, as its name suggests, is a softer version of tofu. It has a high water content, this should be taken into consideration when added to recipes. It is often used to make sauces, or smoothies.
+ BREF : Soft tofu (嫩豆腐 or silken tofu), as its name suggests, is a softer version of tofu. It is undrained, unpressed and has a high moisture content. Its moisture content should be taken into consideration when added to recipes. It is often used to make sauces, or smoothies.
Burmese Tofu
PARENT : Tofu
COLOR : #EFEFEF
+ BREF : Burmese tofu is not made from {{soybeans}}, but with besan (chickpea) flour. It's made in a way that is similar to polenta, by mixing flour with water, turmeric and salt. Burmese tofu is yellow, with a jelly texture that doesn't crumbled when cut or sliced.
+ LONG
+ & Burmese tofu can be fried, eaten in salads, curried etc. It is also used as an alternative to tofu for individuals who are sensitive to soy products.
Veganaise
PARENT : Tofu
BREF : Venagaise is a brand of plant-based mayonnaise, and it is also a general word used to refer to mayos that don't use animal products. To view the ingredients, see the {{recipe|#homemade veganaise}}.
