Here are the answers to Friday’s Food Quiz Number 15 posted by my friend Zirkie.
pasta is made from 00 (very fine) flour and eggs. My recipe, tried and tested on numerous occasions is as follows: 100g 00 flour, 1 egg, pinch of salt. Blend everything together in a food processor. When a ball forms, take the dough out of the blender and knead on a floured surface for 10 minutes. It needs to be dryish but not crumbly, so add a little bit of water if needed (sometimes I add a whole egg yolk). Shape into a ball, cover with cling film and refrigerate for 30 minutes. The dough is then ready for rolling.
2. Why and where was the “bunny chow” created?
Bunny chows were created so that the Indian Migrant Workers could take their lunch to work with them in the cane fields in Natal. These would have been created in Durban by the Indians.
3. What is Bocconcini?
These are small balls of Water Buffalo Mozzarella Cheese – an unripened semi soft white cheese. The balls are bite size, the word itself translates as small mouthfulls. In South Africa there is only one farm that makes Fior de Latte and that is Buffalo Ridge farm outside of Wellington. It is a family owned farm, and FIL and SIL take great pride in the produce. Make sure you ask for this by name when looking for this really great product.
4. When cooking rice, what is the proportion of rice to water?
My mom told me: 1 cup of rice to 2 cups of water. I have never read the packet instructions but this works for me.
5. Is sifting flour really necessary and why do some recipes call for flour to be sifted more than once?
yes, sifting the flour removes any lumps and in pastry this is very important. the second sifting would ensure a smoother flour.
6. What do watermelon, spanspek and sweet melon have in common?
they all grow on a vine like herb
a mousse is made from eggs and/or eggs and cream. Jelly is a gelatin based dessert.
8. Pawpaw is native to which country?
9. What is melted butter with the sediments removed called?
clarified butter or ghee
10. Which Disney movie made the meatball famous?
the lady and the tramp (I have never seen it but this is the one scene I know!)
11. What is a roux?
A mixture of wheat flour and clarified butter used as a thickening agent when make béchamel sauce or sauce veloute.
Pine nuts, basil leaves, olive oil, parmesan cheese, garlic.
13. Who developed the milk sterilization method that we still use today?
Pastuerization was developed by Louis Pasteur.
14. What is the advantage of using arrowroot instead of corn flour in a sauce?
arrowroot does not add any flavour or colour to the sauce
15. What are Yorkshire puddings known as in America?