compote
Information about compote
Compote is used in a number of cultures to define different dishes. Common preparation of a compote is a cooked dish of fresh or dried fruits, simmered whole or in pieces in a sugar syrup. A compote can also refer to a game meat dish containing rabbit, pigeon or partridge, cooked in a roux for a long time over low heat with bacon, pearl onions until the meat has completely cooked to a fine texture. A third type of compote is a drink made in Eastern European countries from dried fruit simmered in water and sugar and set-aside to infuse flavors until ready to drink.
Compote can also be used to refer to a dish made from game meats. Examples of game meats used are rabbit, partridge and pigeon. The meats are cooked in a roux for a long time over low heat along with pearl onions and bacon added at the end. The dish is cooked until the meat has completely fallen from the bones and shredded into fine fibers.[2]
"In the mid-1980s, 60 percent of beverages consumed by an average Pole consisted of compote and other homemade drinks,"[3] where the beverage is called kompot. In recent years, that number has dropped to 30%[3], while fruit juices and tea served with lemon have replaced the consumption of compote.[3] Compote is found more often in the home than in restaurants in Poland.[3]
Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F).
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As a dish
A compote is made of whole or pieces of fruit simmered in a sugar syrup. As whole fruit, the fruit is simmered in the syrup over gentle heat. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins. The whole fruit is then served either warm or chilled arranged in a large fruit bowl or single serve bowl for individual presentation. The dish is then potentially topped with whipped cream, cinnamon, or vanilla sugar. Other preparations consist of using dried fruits which have been soaked in water in which alcohol can be added, for example kirsch, rum, or Frontignan.[1]Compote can also be used to refer to a dish made from game meats. Examples of game meats used are rabbit, partridge and pigeon. The meats are cooked in a roux for a long time over low heat along with pearl onions and bacon added at the end. The dish is cooked until the meat has completely fallen from the bones and shredded into fine fibers.[2]
As a drink
Compote is a traditional drink in Eastern European countries, especially in Bosnia, where it has been a tradition since Ottoman times. It is a light refreshing drink most often made of dried fruit (raisins, prunes, apricots, etc.) boiled in water with sugar and left to cool and infuse."In the mid-1980s, 60 percent of beverages consumed by an average Pole consisted of compote and other homemade drinks,"[3] where the beverage is called kompot. In recent years, that number has dropped to 30%[3], while fruit juices and tea served with lemon have replaced the consumption of compote.[3] Compote is found more often in the home than in restaurants in Poland.[3]
Naming of compote drink in Eastern Europe
This drink is known in Europe in different languages as:- kompot in Bosnian, Bulgarian, Croatian, Czech, Dutch, Polish, Serbian, Slovenian; this spelling is represented in the Cyrillic alphabet as компот in Macedonian, Russian, and Ukrainian
- kompót in Hungarian
- kompott in Estonian
- κομπόστα komposta in Greek
- kompotas in Lithuanian
- compot in Romanian
- Hoşaf (or Komposto if it's made of fresh fruits) in Turkish made with dried fruit (raisins, prunes, apricots, etc.) boiled and infused in sugar syrup sometimes with spices. It is often consumed with Pilav and Makarna.
Notes
1. ^ Robuchon, 322.
2. ^ Robuchon, 322-323.
3. ^ [1] Jewish Recipies website. Retrieved August 17, 2007.
2. ^ Robuchon, 322-323.
3. ^ [1] Jewish Recipies website. Retrieved August 17, 2007.
fruit has different meanings depending on context. In botany, a fruit is the ripened ovary—together with seeds—of a flowering plant. In many species, the fruit incorporates the ripened ovary and surrounding tissues.
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syrup (from Arabic شراب sharab, beverage, via Latin siropus) is a thick, viscous liquid, containing a large amount of dissolved sugars, but showing little tendency to deposit crystals.
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Roux (IPA: /ˈruː/) (pronounced like the English word "rue") is a mixture of wheat flour and fat. It is the basis of three of the mother sauces of classical French cooking: Sauce béchamel, Sauce velouté
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Bacon is defined as any of certain cuts of meat taken from the sides, belly or back of a pig that may be cured and/or smoked. Meat from other animals may also be cured or otherwise prepared to resemble bacon, such as chicken,goat or turkey bacon.
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A. cepa
Binomial name
Allium cepa
L.
Many plants in the genus Allium are known by the common name onion but, used without qualifiers, it usually refers to Allium cepa.
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Binomial name
Allium cepa
L.
Many plants in the genus Allium are known by the common name onion but, used without qualifiers, it usually refers to Allium cepa.
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Meat, in its broadest definition, is animal tissue used as food. Most often it refers to skeletal muscle and associated fat, but it may also refer to non-muscle organs, including lungs, livers, skin, brains, bone marrow and kidneys.
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The word drink is primarily a verb, meaning to ingest liquids. As a noun, it refers to the liquid that is ingested. It is often used in a narrower sense to refer to alcoholic beverages (as both a verb and a noun).
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Dried fruit is fruit that has been dried, either naturally or through use of a machine, such as a dehydrator. Raisins, prunes and dates are examples of popular dried fruits.
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For the district of Vienna, see .
Simmering is a cooking technique in which foods are cooked in hot liquids kept at or just barely below the boiling point of water (at average sea level air pressure), 100 °C (212 °F).
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fruit has different meanings depending on context. In botany, a fruit is the ripened ovary—together with seeds—of a flowering plant. In many species, the fruit incorporates the ripened ovary and surrounding tissues.
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syrup (from Arabic شراب sharab, beverage, via Latin siropus) is a thick, viscous liquid, containing a large amount of dissolved sugars, but showing little tendency to deposit crystals.
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Vanilla is a flavouring derived from orchids in the genus Vanilla native to Mexico. The name came from the Spanish word "vainilla", meaning "little pod".
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C. × limon
Binomial name
Citrus × limon
(L.) Burm.f.
The lemon (Citrus × limon) is a hybrid in cultivated wild plants.
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Binomial name
Citrus × limon
(L.) Burm.f.
The lemon (Citrus × limon) is a hybrid in cultivated wild plants.
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C. sinensis
Binomial name
Citrus sinensis
(L.) Osbeck
The orange—specifically, the sweet orange—is the citrus tree Citrus sinensis (syn. Citrus aurantium L.
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Binomial name
Citrus sinensis
(L.) Osbeck
The orange—specifically, the sweet orange—is the citrus tree Citrus sinensis (syn. Citrus aurantium L.
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C. verum
Binomial name
Cinnamomum verum
J.Presl
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Binomial name
Cinnamomum verum
J.Presl
Cassia ("Chinese cinnamon") is also commonly called (and sometimes sold as) cinnamon.
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S. aromaticum
Binomial name
Syzygium aromaticum
(L.) Merrill & Perry
Cloves (Syzygium aromaticum, syn.
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Binomial name
Syzygium aromaticum
(L.) Merrill & Perry
Cloves (Syzygium aromaticum, syn.
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P. dulcis
Binomial name
Prunus dulcis
(Mill.) D.A.Webb
The Almond (Prunus dulcis, syn. Prunus amygdalus Batsch., Amygdalus communis L.
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Binomial name
Prunus dulcis
(Mill.) D.A.Webb
The Almond (Prunus dulcis, syn. Prunus amygdalus Batsch., Amygdalus communis L.
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Cocos
Species: C. nucifera
Binomial name
Cocos nucifera
L.
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Species: C. nucifera
Binomial name
Cocos nucifera
L.
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Raisins are dried grapes. They are produced in many regions of the world, such as the United States, Australia, Chile, Argentina, Mexico, Greece, Turkey, Iran, Togo, Jamaica, South Africa, Southern and Eastern Europe. Raisins may be eaten raw or used in cooking and baking.
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Dried fruit is fruit that has been dried, either naturally or through use of a machine, such as a dehydrator. Raisins, prunes and dates are examples of popular dried fruits.
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alcohol is any organic compound in which a hydroxyl group (-OH) is bound to a carbon atom of an alkyl or substituted alkyl group. The general formula for a simple acyclic alcohol is CnH2n+1OH.
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Kirschwasser, German for "cherry water", (pronounced [ˈkɪɐ̯ʃˌvasɐ/span>]]), often known simply as Kirsch
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Rum is a distilled beverage made from sugarcane byproducts such as molasses and sugarcane juice by a process of fermentation and distillation. The distillate, a clear liquid, is then usually aged in oak and other casks.
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Commune of
Frontignan
Church of St. Paul in Frontignan.
Location
Longitude 03° 45' 22" E
Latitude 43° 26' 54" N
Administration
Country France
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Frontignan
Church of St. Paul in Frontignan.
Location
Longitude 03° 45' 22" E
Latitude 43° 26' 54" N
Administration
Country France
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Rabbits are small mammals in the family Leporidae of the order Lagomorpha, found in several parts of the world. There are seven different genera in the family classified as rabbits, including the European rabbit (Oryctolagus cuniculus), cottontail rabbit (genus
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Partridges are birds in the pheasant family, Phasianidae. They are a non-migratory Old World group.
These are medium-sized birds intermediate between the larger pheasants and the smaller quails. The partridges are ground-nesting seed-eaters.
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These are medium-sized birds intermediate between the larger pheasants and the smaller quails. The partridges are ground-nesting seed-eaters.
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Columbidae
Subfamilies
see article text
Pigeons and doves constitute the family Columbidae within the order Columbiformes, which include some 300 species of near passerine birds.
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Subfamilies
see article text
Pigeons and doves constitute the family Columbidae within the order Columbiformes, which include some 300 species of near passerine birds.
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Roux (IPA: /ˈruː/) (pronounced like the English word "rue") is a mixture of wheat flour and fat. It is the basis of three of the mother sauces of classical French cooking: Sauce béchamel, Sauce velouté
..... Click the link for more information.
..... Click the link for more information.
A. cepa
Binomial name
Allium cepa
L.
Many plants in the genus Allium are known by the common name onion but, used without qualifiers, it usually refers to Allium cepa.
..... Click the link for more information.
Binomial name
Allium cepa
L.
Many plants in the genus Allium are known by the common name onion but, used without qualifiers, it usually refers to Allium cepa.
..... Click the link for more information.
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