Misplaced Pages

#637362

55-553: Studen may refer to: Foods [ edit ] Aspic , a gelatinous meat dish known in Eastern Europe as Studen. Places [ edit ] Studen, Bern , a municipality in the canton of Bern, Switzerland Studen, Schwyz , a village in the municipality of Unteriberg, Schwyz, Switzerland Studen Kladenets , a reservoir in Bulgaria Studen Kladenets (village) ,

110-479: A flavouring in soups, stews, and pot roasts. Harvesting occurs when the average size of celery in a field is marketable; due to extremely uniform crop growth, fields are harvested only once. The petioles and leaves are removed and harvested; celery is packed by size and quality (determined by colour, shape, straightness and thickness of petiole, stalk and midrib length and absence of disease, cracks, splits, insect damage and rot). During commercial harvesting, celery

165-410: A hot bed or in the open garden according to the season of the year, and, after one or two thinnings and transplantings, they are, on attaining a height of 15–20 cm (6–8 in), planted out in deep trenches for convenience of blanching, which is effected by earthing up to exclude light from the stems. Development of self-blanching varieties of celery, which do not need to be earthed up, dominate both

220-598: A jelly. Kholodets is usually eaten with chrain or mustard . The Croatian version of this dish is called hladetina ( hladno meaning cold). Variants range from one served in a dish with rather delicate gelatin, to tlačenica more resembling the German sulze, a kind of head cheese . In Slovenia , aspic is known as žolca (derived from the German sülze , meaning head cheese ) or tlačenka in Slovene . It

275-540: A large hypocotyl. A celery stalk readily separates into "strings" which are bundles of angular collenchyma cells exterior to the vascular bundles . The main chemicals responsible for the aroma and taste of celery are butylphthalide and sedanolide . First attested and printed in English as "sellery" by John Evelyn in 1664, the modern English word "celery" derives from the French céleri , in turn from Italian seleri ,

330-584: A long time. The resulting stewing liquid sets to form a jelly-like substance when cooled. Among the Newars of Kathmandu Valley in Nepal , buffalo meat jelly, known as ta khaa , is a major component of the winter festivity gourmet. It is eaten in combination with fish aspic ( sanyaa khunna ), which is made from dried fish and buffalo meat stock, soured, and containing a heavy mix of spices and condiments. In Central, Eastern, and Northern Europe, aspic often takes

385-606: A pot of cold water and letting it cook over a slow fire for three hours. The broth is allowed to cool, while also removing any undesirable fats. Subsequently, white vinegar and the juice of half an orange or lemon can be added to the meat so that it is covered. The entire mixture is then allowed to cool and gel. Bay leaves or chili can be added to the broth for added taste (the Romanian variety is based on garlic and includes no vinegar, orange, lemon, chili, bay leaves, etc.). However, there are many alternate ways of preparing pork jelly, such as

440-451: A salad or as a garnish. In temperate countries, celery is also grown for its seeds. Actually very small fruit, these "seeds" yield a valuable essential oil that is used in the perfume industry. The oil contains the chemical compound apiole . Celery seeds can be used as flavouring or spice, either as whole seeds or ground. Celery seeds can be ground and mixed with salt to produce celery salt . Celery salt can be made from an extract of

495-557: A significant proportion of connective tissue . Pork jelly is a popular appetizer and, nowadays, is sometimes prepared in a more modern version using lean meat , with or without pig leftovers (which are substituted with store-bought gelatin ). It is very popular in Croatia , Serbia , Poland , Czech Republic , Romania , Moldova , Estonia , Latvia , Lithuania , Slovakia (called huspenina/studeno ), Hungary , Greece , and Ukraine . In Russia , Belarus , Georgia and Ukraine , it

550-404: A soup with high gelatin content. The broth containing gelatin is poured over the boiled meat and mashed garlic in bowls, the mixture being then cooled to become a jelly. Piftie is traditionally served for Epiphany . Jokpyeon ( 족편 ) is a dish prepared by boiling beef and pork cuts with high collagen content such as the head, skin, tail , cow's trotters , or other cuts in water for

605-602: A village in Bulgaria People [ edit ] Nenad Studen , a Bosnian Serb professional footballer Topics referred to by the same term [REDACTED] This disambiguation page lists articles associated with the title Studen . If an internal link led you here, you may wish to change the link to point directly to the intended article. Retrieved from " https://en.wikipedia.org/w/index.php?title=Studen&oldid=1129845633 " Category : Disambiguation pages Hidden categories: Short description

SECTION 10

#1733085974638

660-472: Is 95% water, 3% carbohydrates , 0.7% protein , and contains negligible fat . A 100-gram ( 3 + 1 ⁄ 2 -ounce) reference amount provides 16 calories of food energy and is a rich source of vitamin K , providing 73% of the Daily Value , with no other micronutrients in significant content. Celery is eaten around the world as a vegetable. In North America and Europe the crisp petiole (leaf stalk)

715-462: Is a staple in many soups. It is used in the Iranian stew khoresh karafs . Celery leaves are frequently used in cooking to add a mild spicy flavour to foods, similar to, but milder than black pepper. Celery leaves are suitable dried and sprinkled on baked, fried or roasted fish or meats, or as part of a blend of fresh seasonings suitable for use in soups and stews. They may also be eaten raw, mixed into

770-404: Is an aspic-like dish, generally made from lamb, chicken or pork meat, such as the head, shank, or hock, made into a semi-consistent gelatinous cake-like form. In some varieties, chicken is used instead of pork. Some recipes also include smoked meat and are well spiced. Pihtije is commonly just one component of the traditional meal (or an appetizer), although it can be served as a main dish. It

825-482: Is an easy-to-find product in most supermarkets. Mujuji or muzhuzhi ( Georgian : მუჟუჟი ) is a traditional Georgian dish of cold jellied pork. Its ingredients include pork meat, tails, ears, feet, carrots, vinegar, garlic, herbs, onions, roots, bay leaves, allspice, and cinnamon. In some recipes, the dish is cooked in two separate processes, slightly pickled with wine vinegar and spiced with tarragon and basil. One part contains pork feet, tails and ears;

880-478: Is different from Wikidata All article disambiguation pages All disambiguation pages Studen (dish) According to one poetic reference by Ibrahim ibn al-Mahdi , who described a version of a dish prepared with Iraqi carp , it was "like ruby on the platter, set in a pearl ... steeped in saffron thus, like garnet it looks, vibrantly red, shimmering on silver". Historically, meat aspics were made even before fruit- and vegetable-flavoured aspics. By

935-468: Is dominated by the cultivar called 'Pascal' celery. Gardeners can grow a range of cultivars, many of which differ from the wild species, mainly in having stouter leaf stems. They are ranged under two classes, white and red. The stalks grow in tight, straight, parallel bunches, and are typically marketed fresh that way. They are sold without roots and only a small amount of green leaf remaining. The stalks can be eaten raw, or as an ingredient in salads, or as

990-739: Is far more abundant. In Homer 's Iliad , the horses of the Myrmidons graze on wild celery that grows in the marshes of Troy , and in Odyssey , there is mention of the meadows of violet and wild celery surrounding Calypso's Cave . In the Capitulary of Charlemagne , compiled c. 800, apium appears, as does olisatum , or alexanders , among medicinal herbs and vegetables the Frankish emperor desired to see grown. At some later point in medieval Europe , celery displaced alexanders. The name "celery" retraces

1045-498: Is firmer than the delicate aspic. The inedible aspic is never for consumption and is usually for decoration. Aspic is often used to glaze food pieces in food competitions to make the food glisten and make it more appealing to the eye. Foods dipped in aspic have a lacquered finish for a fancy presentation. Aspic can be cut into various shapes and be used as a garnish for deli meats or pâtés . The preparation of pork jelly includes placing lean pork meat, trotters, rind, ears, and snout in

1100-534: Is known as kholodets , kholodne during Christmas or Easter . In Russia , kholodets is a traditional winter and especially Christmas and New Year 's dish, which is eaten with chrain (horseradish paste) or mustard . It is also eaten in Vietnam ( thịt nấu đông ) during Lunar New Year . The meat in pork pies is preserved using pork jelly. Pihtije ( Serbian : пихтије ), pivtija ( Macedonian : пивтија ), pača ( Bulgarian : пача )

1155-593: Is not considered clinically significant. In the European Union and the United Kingdom, foods that contain or may contain celery, even in trace amounts, must be clearly marked. The Apium graveolens plant has an OPALS allergy scale rating of 4 out of 10, indicating moderate potential to cause allergic reactions, exacerbated by over-use of the same plant throughout a garden. Celery has caused skin rashes and cross-reactions with carrots and ragweed . Raw celery

SECTION 20

#1733085974638

1210-482: Is not uncommon to see kholodets on a Russian table in summer. Kholodets is usually made by boiling the bones and meat rich in collagen for about 5–8 hours to produce a thick and fatty broth, with the collagen hydrolizing into the natural gelatin , mixed with salt, pepper, and other spices. The meat is then separated from the bones, minced, recombined with the broth, dressed with the slices of boiled egg and herbs like parsley and cooled until it solidifies into

1265-486: Is packaged into cartons which contain between 36 and 48 stalks and weigh up to 27 kg (60 lb). Under optimal conditions, celery can be stored for up to seven weeks from 0–2 °C (32–36 °F). Inner stalks may continue growing if kept at temperatures above 0 °C (32 °F). Shelf life can be extended by packaging celery in anti-fogging, micro-perforated shrink wrap . Freshly cut petioles of celery are prone to decay, which can be prevented or reduced through

1320-489: Is sold at sausage shops in Vietnam most markets nationwide. Aspic is a source of various nutrients like iron, vitamin A, vitamin K, fatty acids, selenium, zinc, magnesium and phosphorus. An amino acid called glutamine in aspic may enhance the integrity of the intestinal barrier, which may be beneficial for inflammatory bowel disease and other digestive problems. Glycine from aspic can improve sleep and reduce fatigue during

1375-476: Is traditionally served at Easter . In Denmark , aspic is called sky and is made from meat juices, gelatin, and sometimes mushrooms. Sky is almost solely eaten as a topping for cold cuts or rullepølse on Danish open faced sandwiches called smørrebrød . It is a key ingredient in Dyrlægens natmad , a dish combining leverpostej , sliced salt beef and onions. Sky, with or without mushrooms,

1430-448: Is used. In Europe the hypocotyl is also used as a root vegetable. The leaves are strongly flavoured and are used less often, either as a flavouring in soups and stews or as a dried herb. Celery, onions, and bell peppers are the "holy trinity" of Louisiana Creole and Cajun cuisine . Celery, onions, and carrots make up the French mirepoix , often used as a base for sauces and soups. Celery

1485-414: Is usually accompanied by cold mastika or rakija (grape brandy) and turšija (pickled tomatoes, peppers, olives, cauliflower, cucumber). The recipe calls for the meat to be cleaned, washed, and then boiled for a short time, no longer than 10 minutes. Then the water is changed, and vegetables and spices are added. This is cooked until the meat begins to separate from the bones, then the bones are removed,

1540-522: Is usually cut and served in equal sized cubes. Pihtije are frequently used in slavas and other celebratory occasions with Serbs . Romanian and Moldovan piftie is also called răcitură (plural răcituri ), derived from the Romanian rece , meaning cold. Piftie has a different method of preparation. It is usually made with pig's trotter (but turkey or chicken meat can also be used), carrots and other vegetables, boiled to make

1595-597: The Middle Ages , cooks had discovered that a thickened meat broth could be made into a jelly. A detailed recipe for aspic is found in Le Viandier , written in or around 1375. In the early 19th century, the French chef Marie-Antoine Carême created chaudfroid . The term chaudfroid means "hot cold" in French, referring to foods that were prepared hot and served cold. Aspic was used as a chaudfroid sauce in many cold fish and poultry meals, where it added moisture and flavour to

1650-646: The Petroseline Family) was formerly a stranger with us (nor very long since in Italy) is a hot and more generous sort of Macedonian Persley or Smallage ... and for its high and grateful Taste is ever plac'd in the middle of the Grand Sallet, at our Great Men's tables, and Praetors feasts, as the Grace of the whole Board". Celery makes a minor appearance in colonial American gardens; its culinary limitations are reflected in

1705-513: The added salt to cure food. In 2019, a trend of drinking celery juice was reported in the United States, based on " detoxification " claims posted on a blog . The claims have no scientific basis, but the trend caused a sizable spike in celery prices. Daniel Zohary and Maria Hopf note that celery leaves and inflorescences were part of the garlands found in the tomb of pharaoh Tutankhamun (died 1323 BCE), and celery mericarps dated to

Studen - Misplaced Pages Continue

1760-407: The air, to give food more flavor, or as a decoration. It can also be used to encase meats, preventing them from becoming spoiled. The gelatin keeps out air and bacteria , keeping the cooked meat or other ingredients fresh for longer. There are three types of aspic: delicate, sliceable, and inedible. The delicate aspic is soft. The sliceable aspic must be made in a terrine or in an aspic mold. It

1815-646: The ancient Greeks, celery was said to have sprouted from the blood of Kadmilos , father of the Cabeiri , chthonian divinities celebrated in Samothrace , Lemnos , and Thebes . The spicy odor and dark leaf colour encouraged this association with the cult of death. In classical Greece, celery leaves were used as garlands for the dead, and the wreaths of the winners at the Isthmian Games were first made of celery before being replaced by crowns made of pine . According to Pliny

1870-501: The aspic are called Húndòng ( Chinese : 浑冻 ). In Zhenjiang , aspic using pig trotters is called Salted Pork in Jelly ( Chinese : 水晶肴肉 ; pinyin : Shuǐjīng Xiáoròu ). The dish has two layers of meat. The upper layer, about half an inch thick, is 'pigskin aspic', while the lower layer is half red and half white, made from boiling pig's trotter and pigskin until gelled, forming 'meat aspic'. The traditional method of preparing

1925-415: The aspic sets. The most common are pieces of meat, seafood, eggs, fruits , or vegetables . Veal stock (in particular, stock from a boiled calf's foot ) provides a great deal of gelatin, so other types of meat are often included when making stock. Fish consommés usually have too little natural gelatin, so fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than

1980-518: The commercial and amateur market. Celery was first grown as a winter and early spring vegetable. It was considered a cleansing tonic to counter the deficiencies of a winter diet based on salted meats without fresh vegetables. By the 19th century, the season for celery in England had been extended, to last from the beginning of September to late in April. In North America, commercial production of celery

2035-403: The country, more or less similar forms of preparation like this dish also exist in many other cuisines around the world. The processing process is relatively easy, the ingredients are easy to find, and the finished product is delicious and strangely chewy, making spring rolls a familiar dish of people all over the region. Giò thủ is often made by families during the traditional Lunar New Year , and

2090-982: The day. Notes Bibliography Celery Celery ( Apium graveolens Dulce Group or Apium graveolens var. dulce ) is a cultivated plant belonging to the species Apium graveolens in the family Apiaceae that has been used as a vegetable since ancient times. Celery has a long fibrous stalk tapering into leaves. Celery seed powder is used as a spice. Celeriac and leaf celery are different groups of cultivars of Apium graveolens . Celery leaves are pinnate to bipinnate with rhombic leaflets 3–6 centimetres (1– 2 + 1 ⁄ 2 inches) long and 2–4 cm (1– 1 + 1 ⁄ 2  in) broad. The flowers are creamy-white, 2–3 mm ( 3 ⁄ 32 – 1 ⁄ 8  in) in diameter, and are produced in dense compound umbels . The seeds are broad ovoid to globose, 1.5–2 mm ( 1 ⁄ 16 – 5 ⁄ 64  in) long and wide. Modern cultivars have been selected for either solid petioles , leaf stalks, or

2145-539: The dish involves boiling the trotter with Saltpeter , resulting in a crimson hue. However, due to the use of saltpeter in food being banned, the modern approach is using German pork knuckles. Giò thủ , giò tai , also known by another popular name giò xào , is one of the traditional Vietnamese sausage dishes with the main ingredient being stir-fried meat with some other ingredients, then wrapped and compressed. Originating in Northern Vietnam and now popular throughout

2200-582: The fish with the gelatin stock. In this manner the fish would keep 2–4 days without refrigeration. The dish is served cold with bread for breakfast or as a snack, or can be served as an appetizer. In Northern China , Pídòng ( Chinese : 皮冻 ) is a traditional dish served in winter, especially during the Chinese New Year . This Chinese dish of aspic is usually made by boiling pork rind in water. The dishes cooled without pork rind are called Qīngdòng ( Chinese : 清冻 ) while those containing pork rind in

2255-506: The food. Carême also invented various types of aspic and ways of preparing it. Aspic came into prominence in America in the early 20th century. By the 1950s, meat aspic was a popular dinner staple, as were other gelatin-based dishes such as tomato aspic. Cooks showed off their aesthetic skills by creating inventive aspics. Aspic jelly may be colorless (white aspic) or contain various shades of amber . Aspic can be used to protect food from

Studen - Misplaced Pages Continue

2310-562: The form of pork jelly and is popular around the Christmas and Easter holidays. In Poland , certain meats, fish and vegetables are set in aspic, creating a dish called galareta . In Belarusian , Russian , and Ukrainian cuisine, a meat aspic dish is called kholodets ( Belarusian : халадзец [xalaˈd͡zʲɛt͡s] ; Russian : холодец [xəlɐˈdʲets] ; Ukrainian : холодець [xoloˈdɛtsʲ] ; also written as holodetz outside these countries) derived from

2365-446: The gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth. Most fish stocks usually do not maintain a molded shape with their natural gelatin alone, so additional gelatin is added. Vegetables have no natural gelatin. However, pectin serves a similar purpose in culinary applications such as jams and jellies. Pork jelly is an aspic made from low-grade cuts of pig meat, such as trotters , that contain

2420-495: The meat stock is filtered, and the meat and stock are poured into shallow bowls. Garlic is added as well as thin slices of tomatoes or green peppers (or something similar for decoration). It is left to sit in a cold spot, such as a fridge or outside if the weather is cold enough. It congeals into jelly and can be cut into cubes (it is often said that good pihtijas are "cut like glass"). These cubes can be sprinkled with various spices or herbs as desired before serving. Pihtije

2475-480: The observation by the author of A Treatise on Gardening, by a Citizen of Virginia that it is "one of the species of parsley ". Its first extended treatment in print was in Bernard M'Mahon 's American Gardener's Calendar (1806). After the mid-19th century, continued selections for refined crisp texture and taste brought celery to American tables, where it was served in celery vases to be salted and eaten raw. Celery

2530-406: The other contains the lean meat of piglets. They are combined into one dish, chilled and served with green onions and spicy herbs. Rog in 't zuur or rog in zure gelei is a Flemish traditional recipe to preserve ray wings which are otherwise notoriously quick to spoil. Ray wings are poached in a fish stock with vinegar, spices and onions, then preserved by adding gelatin to the stock and covering

2585-655: The plant's route of successive adoption in European cooking, as the English "celery" (1664) is derived from the French céleri coming from the Lombard term , seleri , from the Latin selinon , borrowed from Greek. Celery's late arrival in the English kitchen is an end-product of the long tradition of seed selection needed to reduce the sap's bitterness and increase its sugars. By 1699, John Evelyn could recommend it in his Acetaria. A Discourse of Sallets : "Sellery, apium Italicum, (and of

2640-767: The plural of selero , which comes from Late Latin selinon , the latinisation of the Ancient Greek : σέλινον , romanized :  selinon , "celery". The earliest-attested form of the word is the Mycenaean Greek se-ri-no , written in Linear B syllabic script. The species Apium graveolens was described by Carl Linnaeus in Volume One of his Species Plantarum in 1753. Cultivated celery has been called Apium graveolens var. dulce or Apium graveolens Dulce Group. The plants are raised from seed, sown either in

2695-573: The preservative caused allergic reactions in some people. In 1986, the U.S. Food and Drug Administration banned the use of sulfites on fruits and vegetables intended to be eaten raw. Celery is among a small group of foods that may provoke allergic reactions; for people with celery allergy, exposure can cause potentially fatal anaphylactic shock . Cases of allergic reaction to ingestion of celery root have also been reported in pollen-sensitive individuals resulting in gastrointestinal disorders and other symptoms, although in most cases, celery sensitivity

2750-560: The roots or by using dried leaves. Celery salt is used as a seasoning, in cocktails (commonly to enhance the flavour of Bloody Mary cocktails), on the Chicago-style hot dog , and in Old Bay Seasoning . Similarly, combinations of celery powder and salt are used to flavour and preserve cured pork and other processed meats as an alternative to industrial curing salt . The naturally occurring nitrates in celery work synergistically with

2805-481: The seventh century BCE were recovered in the Heraion of Samos . However, they note A. graveolens grows wild in these areas, it is hard to decide whether these remains represent wild or cultivated forms." Only by classical antiquity is it thought that celery was cultivated. M. Fragiska mentions an archeological find of celery dating to the 9th century BCE, at Kastanas ; however, the literary evidence for ancient Greece

SECTION 50

#1733085974638

2860-490: The usage of celery , beef and even pig bones . Poultry jellies are made the same way as making pork jelly, but less water is added to compensate for lower natural gelatin content. Almost any type of food can be set into aspics, and almost any type of meat (poultry or fish included) can be used to make gelatin, although in some cases, additional gelatin may be needed for the aspic to set properly. Stock can be clarified with egg whites and then filled and flavored just before

2915-404: The use of sharp blades during processing, gentle handling, and proper sanitation. Celery stalk may be preserved through pickling by first removing the leaves, then boiling the stalks in water before finally adding vinegar, salt, and vegetable oil. In the past, restaurants used to store celery in a container of water with powdered vegetable preservative, but it was found that the sulfites in

2970-440: The word kholod meaning "cold". In some areas it is called studen' ( студень ) or studenets ([студенец] Error: {{Lang}}: invalid parameter: |translit= ( help ) ), derived from a different root with a similar meaning. The dish is part of winter holiday celebrations such as the traditional Russian New Year ( novy god ) or Christmas meal. However, modern refrigeration allows for its year-round production, and it

3025-624: Was so popular in the United States during the 19th and early 20th centuries that the New York Public Library 's historical menu archive shows that it was the third-most-popular dish in New York City menus during that time, behind only coffee and tea . In those days, celery cost more than caviar , as it was difficult to cultivate. There were also many varieties of celery back then that are no longer around because they are difficult to grow and do not ship well. A chthonian symbol among

#637362