Pound Cake
Pound cake is known for its consistent ratios of flour, butter, eggs, and sugar, but beyond that, a pound cake can take on lots of forms and flavors.
Pound
1. To crush ingredients usually with a pestle in a mortar eg pound the dried chillies and garlic together in a mortar.
Pound:
a basic measure of weight in the U.S. system; 16 ounces = 1 pound, 1 pound = 453.6 grams or 0.4536 kilogram .
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Compound butter is butter which has been mixed with a seasoning to make it more flavorful. It is often served with steak, seafood, and vegetables as an alternative to a sauce or to add zest to the meal, and it comes in both savory and sweet varieties.
Buttermilk pound cake with Pimms-soaked fruits
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A recipe for Pimms that will last beyond the summer. This easy pound cake enjoys a side order of boozy berries.
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Gingerbread Pound Cake Recipe
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Pound cake
Pound cake is an American English name for a type of fruit cake known in British English as a Madeira cake. Its name originated from the ingredients used in quantities of Imperial pounds.
pound cake Notes: This is a rich buttery cake that's traditionally made with a pound each of butter, sugar, eggs, and flour.
pound or pound-mass (abbreviations: lb, ℔, lbm, or sometimes in the United States: #) is a unit of mass (sometimes called 'weight' in everyday parlance) in a number of different systems, including English units, ...
Pound- To flatten food, especially meat, to make it thinner and more tender.
Poach- To cook food in hot liquid, being careful that the food holds its shape while cooking.
POUND
Pounding thinner cuts of meat tenderizes it by breaking down muscle. Kitchen mallets are generally used for pounding, but it can be done using a small frying pan as well.
Pound
Use a meat mallet to pound chicken or beef to tenderize tough meats or to create a uniform size.
Preheat ...
Compound butter - Whole butter combined with herbs or other seasonings and used to sauce grilled or broiled meats or vegetables.
Compound Butter - Softened butter mixed with a variety of ingredients then rolled and chilled. During service, disks of the butter are cut and usually placed of top of the dish allowing it to melt over the finished product.
Compound butter - Butter creamed with herbs, spices, garlic, wine, or whatever you wish. Perfect for finishing sauces or jazzing up just about any grilled or broiled foods.
Con - [Spanish] with.
compound butter - Also known as finishing butter, flavoring butter, or beurre composé in French, A compound butter is butter that has been flavored by blending softened butter together with various ingredients. These can be savory or sweet.
lemon pound cake with macerated fruit Recipe
Ingredients: white chocolate, melted, Flour, baking powder, salt, butter, softened, sugar, Vanilla, eggs (large), Zest of 2 lemons, milk, powdered sugar, fresh lemon juice ...
Gently pounding the chicken to a consistent thickness promotes even cooking.
Take the time to prepare chicken properly will help ensure your finished product -- that is, your meal -- is as delicious as you hoped it would be! ...
Lobster pounds: Lobsters are kept on a readily supply for all seasons in lobster pounds.
Lobster roll : lobster salad on a hot dog roll.
Pound the garlic with the salt, then add the drained chilies and pound the mixture until it is smooth (you can also use a blender for this).
Pound cake
This is the ultimate butter cake. It gets its name (and texture) from the traditional proportions of its ingredients -- one pound each of butter, sugar, ...
Pound crab and extract juice on 1 1/2 cups of water
On a pan, sauté garlic and onions until golden brown then add crab fat, crab meat, 1 1/2 cups of crab wash, patis and MSG. Bring to a boil and simmer for 10 minutes.
Pounding Chicken Breasts, Smashed Potatoes
How Do You Know When The Chicken Is Done?
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Pound chicken breast to 1/4 inch thickness and sprinkle both sides with salt and pepper.
Heat canola oil in 14" nonstick skillet over med-high heat until hot.
Add chicken breasts.
Pound
To strike a food with a heavy utensil to crush it. Or, in the case of meat or poultry, to break up connective tissue in order to tenderize or flatten it.
Precook ...
pound. Frozen and canned forms are more accessible, but their taste never reaches that of fresh truffles.
...
1 pound boneless chicken breast
1 tablespoon dark soy sauce
1 tablespoon all-purpose flour
2 tablespoons cooking oil
2 tablespoons green curry paste
2 green onions with tops, chopped
3 cloves garlic, peeled and chopped ...
1 pound tofu
2 cups vegetable broth
1 pound seitan (wheat-based meat replacement, optional)
4 tablespoons vegetable oil
1 onion, cut into 1/2-inch squares
2 carrots, peeled and cut into 1/8-inch coins
4 cloves garlic
1 tablespoon garlic ...
1 pound red-skinned potatoes, cut into 3/4-inch chunks, about 3 cups
1 1/2 pounds baby carrots, trimmed of leaves and peeled, or
1 16-ounce package peeled baby carrots, about 6 cups ...
1 pound
2 cups liquid
or 4 cups flour
or 8 medium eggs with shells
or 10 eggs without shells
or 2 cups granulated sugar
or 2-1/3 cups packed brown sugar
or 3-3/4 cups unsifted confectioner's sugar ...
3 pounds baby red potatoes
1 clove garlic, finely diced, or 1 tablespoon garlic powder
½ stick butter
2 teaspoons salt
1 tabllespoon white pepper
¼ cup milk or cream ...
1 pound of cabbage yields about 4 cups of shredded raw cabbage or 2 cups of cooked cabbage.
A medium head of cabbage weighs 1 1/2 to 2 pounds and serves 4.
Nutrition Highlights ...
3/4 pound (3 sticks) cold unsalted butter, cut into 1-inch pieces
3 cups of flour, chilled
1 tsp salt
2/3 cup chilled water ...
A 1-pound eggplant yields approximately 3 to 4 cups diced. Some cooks peel eggplant and some don't. It depends on the recipe and particular eggplant.
25.4-pound ginger root
Ginger is also made into candy, is used as a flavoring for cookies and cake, and is the main flavor in "ginger ale", a sweet, carbonated, non-alcoholic beverage.
The compound responsible for the characteristic aroma was identified as (-)-(S)-citronellal, which is contained in the leaf oil up to 80%; minor components are citronellol (10%), nerol and limonene.
Kaffir lime fruits ...
Five Flavor Pound Cake
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Best Ever Banana Cake With Cream Cheese Frosting Handle ...
Algin - A compound which is extracted from algae and used in puddings, milk shakes and ice cream to make these foods creamier and thicker and to extend shelf life.
Dissolved compound capable of carrying an electric current and be broken down into elemental parts.
Electronic article surveillance (eas) (food industry term): ...
compound buner Butter combined with other seasonings such as herbs,
shallots, and wine.
concasser (Fr.) To pound in a mortar or chop roughly; often applied
to tomatoes that have been peeled, seeded, and chopped for sauce; ...
A chemical compound used for its astringent effects, which makes it useful in home pickling. It gives crispness to vegetables, such as cucumbers and onions, that are used for pickling.
Alumette ...
Brandade
A pounded combination of salted or smoked fish, olive oil, garlic, milk and cream.
Bresaola
Thin slices of air-dried and aged salted beef filet.
capon: A 6- to 9-pound castrated male chicken. Excellent as a roasting chicken because of its abundance of fat.
carafe: A glass bottle used for serving wine, water, or coffee.
A Creole dish of pounded round steak served in a sauce of tomatoes and other vegetables, and traditionally served with grits. Grillade is also a French word meaning grilled or broiled food.
Grillade: ...
Mash: To crush, pound, or beat a food, such as cooked potatoes, to remove lumps and make a soft, smooth mixture.
Melt: To heat a solid food over very low heat until it becomes liquid or semi-liquid.
palliardThinly pounded slices of meat, often veal, chicken or beef. palomboDogfish. Commonly stewed or used in soups. pan al latteA light, spongy, cake-like type of bread. pan bigio"Gray bread.
Kamaboko Fish cake made from pounded whitefish that is mixed with cornstarch, formed into a sausage-shape, and cooked. Commonly used in California Rolls. Kampyo Dried Gourd prepared as long, translucent-brown fettuccine-shaped strips.
Grinding stone or pounder. Khir. Technique of making a sort of cream. Milk is cooked with cucumber and pureed. Khurzi. Lamb or chicken, whole with spicy stuffing. Kish mish. Sultanas. Kofta.
Paillard - A piece of meat or fish that has been pounded very thinly and grilled or sauteed.
Palmier - A cookie made of sheets of puff pastry that are rolled in sugar and folded to resemble palm leaves.
Maitre d Hotel Butter - This is the most common of all the compound butters. It is flavored with lemon and chopped parsley and used to garnish fish and grilled meats. Garlic may be added, but it would then be called escargot butter.
Most of the "heat" is in the seeds and veins, and comes from the chemical compound capsaicin.
chimichanga A burrito that is fried or deep fried. A specialty of Sonora, Mexico.
beurre blanc, sauce made with reduced white wine and butter; beurre composé, compound butter; beurre manié, butter, worked together with flour, for used as a thickener by sauciers; beurre noir, browned butter, seasoned and used as a sauce; ...
Pound cake
The ultimate butter cake, so named after the traditional proportions of its ingredients - one pound each of butter, sugar, eggs and flour. Baking powder is now sometimes also added.
Praline paste (Praliné) ...
Pound Cake: Its name, "Pound cake", originated from the ingredients used in quantities of English pounds.
This bread was made, not from fine meal, but from grain crushed between some hard surfaces, and in these lake-dwellings many round-shaped stones have been found, which were evidently used for pounding or crushing grain against the surface, ...
Mortadella The name is thought to derive from mortaio because the mixture was pounded in a mortar. More probably it is derived from the Latin murtatu, a sausage seasoned with myrtle*.
Tabouleh dressing Cumin, lemon juice, olive oil, salt and pepper Tapenade A preparation from Provence consisting of black olives, anchovies, capers, olive oil, and garlic and lemon juice pounded to a thick paste, used as a dip or condiment.
A curing compound consisting of salt and other ingredients, which may include sugar, sodium nitrate, nitrates, phosphates, and other seasonings, is rubbed on the surface of the ham.
Try mixing 1/4 teaspoon ground Allspice with 2 pounds of ground beef to give a unique flavor to meatloaf or hamburgers. Or, add 1 teaspoon of ground Allspice to angel food or white cake mix for a sensational spicy flavor.
 See also: Cooking, Flavor, Water, Vegetable, Sauce
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