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Tracta, tractum (Ancient Greek: τρακτὸς, τρακτόν), also called laganon, laganum, or lagana (Ancient Greek: λάγανον), was a kind of drawn out or rolled-out pastry dough in Roman [1] and Greek cuisines. What exactly it was is unclear: [2] "Latin tracta... appears to be a kind of pastry.
Placenta cake is a dish from ancient Greece and Rome consisting of many dough layers interspersed with a mixture of cheese and honey and flavored with bay leaves, baked and then covered in honey. [1] [2] The dessert is mentioned in classical texts such as the Greek poems of Archestratos and Antiphanes, as well as the De agri cultura of Cato the ...
Melitoutta (Ancient Greek: μελιτοῦττα), was a honeycake [42] [43] [44] and oinoutta (οἰνοῦττα) was a cake or porridge of barley mixed with wine, water, and oil. [45] Placenta cake was a thin, flat cake of flour, mixed with cheese and honey.
Freshly mixed dough in the bowl of a stand mixer. Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings.
You can swap parchment paper and wax paper in baking when the items don't go into the oven. Think: rolling dough two pieces of either to keep your counters clean and avoid excess flour absorption.
Parchment is also extremely affected by its environment and changes in humidity, which can cause buckling. Books with parchment pages were bound with strong wooden boards and clamped tightly shut by metal (often brass) clasps or leather straps; [20] this acted to keep the pages pressed flat despite humidity changes. Such metal fittings ...
Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. [1] It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned. When made with kasseri cheese, it may be called kasseropita (κασερόπιτα). [2]
In ancient times the Greek bread was barley bread: Solon declared that wheat bread might only be baked for feast days. By the 5th century BC, bread could be purchased in Athens from a baker's shop, and in Rome, Greek bakers appeared in the 2nd century BC, as Hellenized Asia Minor was added to Roman dominion as the province of Asia ; [ 19 ] the ...