A pie is a baked dish that is usually made from a cake dough casing that covers or actually contains stuffing of various sweet or savory ingredients.
Pie is determined by its crust. Pie filled (also crust or crust bottom ), has a cake that covers the pan, and the contents are placed on top of the pastry but left open. The top-crust cake has stuffing on the bottom of the plate and is covered with a cake or other cover before baking. Pie two-crust is filled completely in the pastry shell. Shortcrust pastry is a type of pastry commonly used for pie crusts, but many things can be used, including baking powder biscuits, mashed potatoes, and crumbs.
Pies can range in size, from bite size to those designed for multiple servings.
Video Pie
History
The need for nutritious, easy-to-store, portable, long-lasting food, especially at sea, was initially solved by taking live food with butchers or cooks. However, this takes up extra space on what is either a horse-powered horse or a small boat, reducing travel time before additional food is needed. This resulted in early troops adopting a hunter-foraging style.
The introduction of refined cereal roasting includes flour making, providing a more reliable source of food. Egyptian sailors brought a very fragile loaf of bread from a millet bakery called dhourra cake, while the Romans had biscuits called buccellum .
During the Neolithic period of Egypt or the New Stone Age period, the use of stone tools formed by polishing or grinding, the domestication of plants and animals, the establishment of permanent villages, and the practice of handicrafts such as pottery and weaving became common. Early pie cake is a flat, round or cake-shaped pastry called galettes consisting of a whole wheat crust, wheat, rye, or barley containing honey in it. These galettes evolved into early cake or dessert form, a proof found on the wall of the tomb of Pharaoh Ramesses II, who ruled from 1304 to 1237 BC, which lies in the Valley of the Kings. Sometime before 2000 BC, chicken cake recipe was written on a tablet in Sumer.
Ancient Greeks are believed to come from pastry cakes. In the drama of Aristophanes (5th century BC), there are candied names including small cakes filled with fruit. Nothing is known about the actual cake used, but the Greeks certainly admitted the pastry-cook trade as different from the bakers. (When the fat is added to the water-flour paste, it becomes a cake.) The Romans make pastry flour, oil, and water to cover the roasted meat and poultry, so it remains in the juice. (The cover is not meant to be eaten; it fills the role of what is then called pasta puff.) A richer cake, intended to be eaten, is used to make small pasties containing eggs or small birds that are among the small items served at banquets.
The 1st century Roman cookbook Apicius makes a variety of recipes involving pie boxes. In 160 BC, Roman statesman Marcus Porcius Cato (234-149 BC), who wrote De Agri Cultura, recorded the most popular cake recipe called placenta . Also called libum by Romans, it's more like a modern cheesecake at a cake base, often used as an offering to the gods. With the development of the Roman Empire and its efficient road transport, cooking pie spread throughout Europe.
Pies remain a staple food for people traveling and working in the more cold northern European countries, with regional variations based on locally available meat and meat, as well as local agricultural cereal crops. Cornish rice is an adaptation of the cake to the daily dietary needs of a worker.
Medieval chefs have limited access to the oven due to construction costs and the need for abundant fuel supplies. Pies can be easily cooked over an open fire, while partnering with bakers allows them to cook filling inside a locally determined casing. The earliest pie-like recipes are coffyns (words that are actually used for baskets or boxes), with the straight sides closed and the top; open-top pies are referred to as traps . The hardened, dry cake is not necessarily eaten, its function is to fill in the stuffing for cooking, and store it, though whether the waiters may have eaten it as their master eats the stuffing is impossible to prove. This may also be the reason why the initial prescription focuses on filling in the surrounding cases, with the development of partnerships leading to the use of reusable glass pie cases that reduce the use of expensive flour.
The first reference to "pyes" as a food item appeared in England (in the Latin context) as early as the 12th century, but no firm reference to the items associated with this article was proved until the 14th century ( Oxford English Dictionary sb pie ).
The bird song at the time was a delicacy and protected by the Royal Law. In the coronation of the eight-year-old English King of England, Henry VI (1422-1461) in 1429, "Partrich" and "Pecok enhakill" were served, presumably by some modern writers composed of peacocks cooked on their skins in peacocks. pie filled. Cooked birds are often placed by European royal chefs over large pies to identify their contents, leading to later adaptations in pre-Victorian times as porcelain ornaments to release steam and identify good cakes.
Pilgrim pilgrims and early settlers brought their pie recipes to America, adapting to the materials and techniques available to them in the New World. Their first pie was based on fruit and fruit shown to them by Native Americans. Pies allow the colonial cook to stretch the ingredients and also use a shallow round pot to really "cut corners" and to create regional variations of the shallow pie.
Maps Pie
Area variation
Meat pies with stuffing like steaks, cheeses, steaks and kidneys, minced beef, or chicken and mushrooms are popular in England, Australia, South Africa and New Zealand as a take-out snack. They are also served with chips as an alternative to fish and chips at UK chips shops.
Pot pie with crust and bottom is also a popular American dish, usually with meat content (especially beef, chicken, or turkey), sauces, and mixed vegetables (potatoes, carrots, and peas). Frozen pie pots are often sold in individual portion sizes.
The fruit pie can be served with an ice cream scoop, a style known in North America as the pie ÃÆ' la mode. Many sweet cakes are served this way. Apples pie is a traditional choice, although pies with sweet fillings can be served ÃÆ' la mode . This combination, and possibly also its name, is thought to have been popularized in the mid-1890s in the United States. Apple pie can be done with various types of apples: Golden Delicious, Pink Lady, Granny Smith, and Rome Beauty.
Pie throws
The cream filled or top pie is the favorite props for slapstick humor. Throwing a cake on someone's face has been a staple of comedy since Ben Turpin received one at Mr. Reversed in 1909. More recently, chips have also become political action; some activists toss cream pie to politicians and other public figures as a form of protest.
Type
Savory Pie
- Pai Savory
Sweet pies
Some of these pies are pies in name only, like the Boston cream pie, which is a cake. Many fruits and berry pies are very similar, varying only the fruits used in filling. Patches for sweet or fruit are often mixed, like strawberry rhubarb pie.
- Sweet pies
See also
References
Source
- Clarkson, Jane (2009). Pai: Global History . Reaktion. ISBN: 978-1-86189-425-0.
External links
- Ã, Chisholm, Hugh, ed. (1911). "Pie". EncyclopÃÆ'Â|dia Britannica (issue 11). Cambridge University Press.
- Story Two Tarts by Monica Gaudio (contains info that can be added to articles by reference)
- Food Chronology, Historical Note: Pie & amp; Pastry
- Various Pie Recipes at recipeforpie.com
Source of the article : Wikipedia
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