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Croutons atop a salad. A crouton (/ ˈ k r uː t ɒ n /) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads [1] —notably the Caesar salad [2] — as an accompaniment to soups and stews, [1] or eaten as a snack food. [citation needed]
In 1938, Ruth Graves Wakefield invented the chocolate chip cookie, a lasting symbol of culinary creativity. While working in the kitchen at the Toll House Inn, she tried to improve her butter drop cookie recipe. She added chopped pieces of a Nestlé semi-sweet chocolate bar, expecting the chocolate to melt evenly into the dough.
Chocolate is a Spanish loanword, first recorded in English in 1604, [1] and in Spanish in 1579. [2] However, the word's origins beyond this are contentious. [3] Despite a popular belief that chocolate derives from the Nahuatl word chocolatl, early texts documenting the Nahuatl word for chocolate drink use a different term, cacahuatl, meaning "cacao water".
Since Tootsie had a nominally chocolate taste, it was a first for summer candies. Its patent describes that the moderately hard texture of Tootsie — in contrast to the light, porous texture of other pulled candies — was achieved by baking it at a low temperature for about two hours, giving it "a peculiar mellow consistency" that maintained ...
Milton S. Hershey, c. 1915 Milton Snavely Hershey (September 13, 1857 – October 13, 1945) was an American chocolatier, businessman, and philanthropist.. Trained in the confectionery business, Hershey pioneered the manufacture of caramel, using fresh milk.
That same year, Reese invented Reese's Peanut Butter Cups after one of his customers in Harrisburg, Pennsylvania, reported supply problems with another confectioner who made a candy consisting of peanut butter covered with chocolate. [4] Reese developed an automated manufacturing process and the candy became part of his assorted chocolate line. [9]
Coenraad Johannes van Houten (15 March 1801 – 27 May 1887) was a Dutch chemist and chocolate maker known for the treatment of cocoa mass with alkaline salts to remove the bitter taste and make cocoa solids more water-soluble; the resulting product is still called "Dutch process chocolate".
The cooking temperature must never exceed 115 °F (46 °C) for milk chocolate and white chocolate, or 120 °F (49 °C) for dark chocolate, or the chocolate will burn. Although convenient, melted chocolate chips are not always recommended as a substitute for baking chocolate .