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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Friday
Aug272010

Something beginning with Z

DateFriday, August 27, 2010 at 12:17AM

ZEPHYR  The name (meaning literally 'a light wind') given to various savoury or sweet dishes, served hot or cold, characterized by a light and frothy consistency.

A zephyr is often a souffle. The name is also given to quenelles, mousses or small savoury puddings made in dariole moulds and consisting of pounded lean veal, chicken meat or fish mixed with butter, egg yolks, and either creme fraiche or stiffly whisked egg whites.

In the West Indies zephyrs are balls of vanilla and rum ice cream surrounded by meringue shells and accompanied by a chocolate zabaglione, served as a dessert. Zephyrs may also be small light cakes made of layers of sweet pastry or meringue covered with praline- or coffee-flavoured buttercream, sandwiched together, then iced (frosted) with fondant. 

Larousse Gastronomique. (2001). English ed. London: Hamlyn.

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