century egg oor Indonesies
century egg
en
Chinese delicacy made by preserving an egg in its shell in a mixture of charcoal and lime for around a hundred days
Vertalings in die woordeboek Engels - Indonesies
Telur pitan
en
Chinese cuisine ingredient
Geskatte vertalings
Vertoon algoritmies gegenereerde vertalings
voorbeelde
Advanced filtering
Voorbeelde moet herlaai word.
In the 17th century, egg cells and sperm cells were discovered, but their actual role was misunderstood.
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The transforming agent in a century egg is its alkaline material, which gradually raises the pH of the egg from approximately 9 to 12 or more.
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The method for creating century eggs likely came about through the need to preserve eggs in times of plenty by coating them in alkaline clay, which is similar to methods of egg preservation in some Western cultures.
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But it was not until the 19th century that mass production of chickens and eggs became a commercial venture.
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By the 18th century, though, researchers correctly recognized that an egg and a sperm combine to form an embryo.
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Pausanias states that in the middle of the 2nd century AD, the remains of an egg-shell, tied up in ribbons, were still suspended from the roof of a temple on the Spartan acropolis.
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The builders relied on thousands of old photographs, memories of worshippers and church officials and crumbling old purchase orders detailing the quality of the mortar or pigments of the paint (as in the 18th century, copious quantities of eggs were used to make the color that provides the interior with its almost luminescent glow).
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Food writers James Beard and Evan Jones believed that the Denver or Western sandwich was created by "the many Chinese chefs who cooked for logging camps and railroad gangs in the nineteenth and early twentieth centuries" and was probably derived from egg foo young.
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Food writers James Beard and Evan Jones believed that the Denver or Western sandwich was actually created earlier by "the many Chinese chefs who cooked for logging camps and railroad gangs in the nineteenth and early twentieth centuries" and was probably derived from egg foo young.
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An early form of quiche can be found in Forme of Cury, a 14th-century recipe collection, as a Torte de Bry with a cheese and egg yolk filling.
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Finally, in the 17th century, Italian physician Francesco Redi proved that maggots appeared in rotten meat only after flies had laid eggs on it.
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Although the ingredients for the breakfast sandwich have been common elements of breakfast meals in the English-speaking world for centuries, it was not until the 19th century in the United States that people began regularly eating eggs, cheese, and meat in a sandwich.
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New techniques, like the shortcrust pie and the clarification of jelly with egg whites began to appear in recipes in the late 14th century and recipes began to include detailed instructions instead of being mere memory aids to an already skilled cook.
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In the mid-6th century AD, two monks, with the support of the Byzantine emperor Justinian I, successfully smuggled silkworm eggs into the Byzantine Empire, which led to the establishment of an indigenous Byzantine silk industry.
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Overall, a monk at Westminster Abbey in the late 15th century would have been allowed 2.25 pounds (1.02 kg) of bread per day; 5 eggs per day, except on Fridays and in Lent; 2 pounds (0.91 kg) of meat per day, 4 days/week (excluding Wednesday, Friday, and Saturday), except in Advent and Lent; and 2 pounds (0.91 kg) of fish per day, 3 days/week and every day during Advent and Lent.
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Here it notes that Patrick Connolly, an 18th-century Irish immigrant to England, sold a bread dish which: "combined the remains of pig, cured and sliced with a topping of Leicester cheese and a kiss of egg yolk sauce (a form of mayonnaise) in a round bread roll.
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16 sinne gevind in 7 ms. Hulle kom uit baie bronne en word nie nagegaan nie.