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Dariole is a French term for a small culinary mold in the shape of a truncated cone. The word also refers to the dessert that is baked in the mold. Classically, the dessert is an egg-custard filled puff pastry. In the Middle Ages they sometimes included fruit, cheese, bone marrow or fish inside the pastry. [citation needed]
In Denmark, aspic is called sky and is made from meat juices, gelatin, and sometimes mushrooms. Sky is almost solely eaten as a topping for cold cuts or rullepølse on Danish open faced sandwiches called smørrebrød. It is a key ingredient in Dyrlægens natmad, a dish combining leverpostej, sliced salt beef and onions. Sky, with or without ...
A basil salmon terrine. A terrine (French pronunciation:), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.
Food safety experts explain the health risks of eating mold, why blue cheese is safe, and when to throw moldy food away. ... A type called penicillium roqueforti is used to make blue cheeses like ...
Molds are considered to be microbes and do not form a specific taxonomic or phylogenetic grouping, but can be found in the divisions Zygomycota and Ascomycota. In the past, most molds were classified within the Deuteromycota. [5] Mold had been used as a common name for now non-fungal groups such as water molds or slime molds that were once ...
A canelé (French:) is a small French pastry flavored with rum and vanilla with a soft and tender custard center and a dark, thick caramelized crust. It takes the shape of a small, striated cylinder up to five centimeters in height with a depression at the top.
Mold allergies are present in a minority of the population that is genetically predisposed to mold, and usually this allergy is not life threatening. Black molds, or so called toxic molds, can ...
The curd is then cut into roughly 1 cm (1/2 inch) cubes, salted, and transferred to low cylindrical camembert molds. [2] The molds are turned every six to twelve hours to allow the whey to drain evenly from the cut curds; after 48 hours, each mold contains a flat, cylindrical, solid cheese mass weighing generally 250 grams (about 9 oz). At this ...