Italian traditional food as prepared by a typical country housewife. Organic, rustic home cooking at its best. http://www.italiantraditionalfood.com http://www.italiantraditionalfood.com/plates_7.html Continuing the potted history of plates. Sevres porcelain. The history of the famous French porcelain factory of Sevres really began at Vincennes in 1738. There, the brothers Dubois. http://www.italiantraditionalfood.com/plates_7.html http://www.italiantraditionalfood.com/plates_6.html Continuing the potted history of plates. Meissen porcelain. It is not seriously suggested that you start collecting early Meissen porcelain unless you have unlimited funds and patience. http://www.italiantraditionalfood.com/plates_6.html http://www.italiantraditionalfood.com/plates_5.html More on the potted history of plates. Earthenware itself, at first glance, may not seem a very exciting subject but as with most things, the more you learn, the more fascinating it becomes. http://www.italiantraditionalfood.com/plates_5.html http://www.italiantraditionalfood.com/how_to_fry_2.html Continuing the tips on how to fry. Deep fat frying is quicker then shallow fat frying as food is immersed completely. Therefore food usually needs a coating to protect it from the great heat. http://www.italiantraditionalfood.com/how_to_fry_2.html http://www.italiantraditionalfood.com/how_to_fry.html It is important to know how to fry. After roasting, frying is perhaps the next most important cooking process, and the advantages are that it is quick and simple to do. http://www.italiantraditionalfood.com/how_to_fry.html http://www.italiantraditionalfood.com/plates_8.html More info about the potted history of plates. At the same time, good, strong earthenware was being made for general consumption, and a little later Josiah Spode helped to pioneer English bone china http://www.italiantraditionalfood.com/plates_8.html http://www.italiantraditionalfood.com/plates.html What do you know about plates? We all use plates, and we all take them for granted. Here is a potted history of splates. The Chinese discovered how to make porcelain in the 6th century. http://www.italiantraditionalfood.com/plates.html http://www.italiantraditionalfood.com/how_to_marinate.html Not everyone knows how to marinate. Marinating is a process of soaking meat, game or fish in a mixture of wine, oil, vegetables, herbs and spices. http://www.italiantraditionalfood.com/how_to_marinate.html http://www.italiantraditionalfood.com/plates_2.html Page 2 of the history of plates. But perhaps the most famous single name associated with the development of British pottery is that of Josiah Wedgwood who first set up his own factory in 1759. http://www.italiantraditionalfood.com/plates_2.html http://www.italiantraditionalfood.com/plates_4.html Another interesting history in the development of plates is that of Coalport, which really began in the mid-eighteenth century at a place called Caughley, where pottery was being made. http://www.italiantraditionalfood.com/plates_4.html http://www.italiantraditionalfood.com/plates_3.html Talking of plates it's appropriate to link together Chelsea and Derby, two great names in English porcelain, because for a time their fortunes were shared. The Chelsea factory was started in 1745. http://www.italiantraditionalfood.com/plates_3.html http://www.italiantraditionalfood.com/meringues.html Meringues, a mixture of egg white and sugar, are thought to have been invented in the early 18th century by Gasparini, a Swiss pastrycook, in the town of Mehrinyghen - hence "meringue". http://www.italiantraditionalfood.com/meringues.html http://www.italiantraditionalfood.com/how_to_stew_2.html Here are some important tips on how to prepare both white and brown stews. White stew. Soak meat well in plenty of cold salted water. Brown stew. The pan is important in the making of a brown stew. http://www.italiantraditionalfood.com/how_to_stew_2.html http://www.italiantraditionalfood.com/home_baked_bread_2.html Stages in home baked bread making. There are four distinct stages in bread-making. Sponging, this helps to speed up the general rising of the dough and produces a fine grain in the finished bread. http://www.italiantraditionalfood.com/home_baked_bread_2.html http://www.italiantraditionalfood.com/home_baked_bread.html Nothing is more satisfying then the taste and warm smell of home baked bread, yet how many people ever try making it? It's really very easy to bake your own bread. and the taste is so much better. http://www.italiantraditionalfood.com/home_baked_bread.html http://www.italiantraditionalfood.com/how_to_stew.html Stew is an ideal winter dish. It is full of flavour, is filling and mouth-watering. Stewing means cooking food gently in liquid. The food can be meat of any kind, fish, vegetables or fruit. http://www.italiantraditionalfood.com/how_to_stew.html http://www.italiantraditionalfood.com/solid_fuel_cookers_and_heat_storage_cookers.html The heat given out by solid fuel cookers fluctuates more than with the oil or gas-fired heat storage cookers because change of wind and certain weather can cause a solid fuel cooker to go “dead”. http://www.italiantraditionalfood.com/solid_fuel_cookers_and_heat_storage_cookers.html http://www.italiantraditionalfood.com/cooking_equipment_for_making_cakes_and_pastries.html This is a guide to cooking equipment for making cakes and pastries. It is not meant to be comprehensive and many of you will already have suitable alternatives. http://www.italiantraditionalfood.com/cooking_equipment_for_making_cakes_and_pastries.html http://www.italiantraditionalfood.com/solid_fuel_cookers_and_heat_storage_cookers_2.html The smaller solid fuel cookers usually have two ovens: a roasting one, and a slow one which can be used for meringues or keeping plates warm, and for rising bread. http://www.italiantraditionalfood.com/solid_fuel_cookers_and_heat_storage_cookers_2.html http://www.italiantraditionalfood.com/how_to_make_custards.html Custards play an important part in cooking. They not only form the basis of many sweets and some savoury dishes, but can also accompany cooked fruits and hot puddings. http://www.italiantraditionalfood.com/how_to_make_custards.html http://www.italiantraditionalfood.com/how_to_make_omelets.html Omelets, are one of the most useful egg dishes, is quick, quite easy to make and delicious whether plain or stuffed. The secret lies in using really fresh eggs and a good omelet pan. http://www.italiantraditionalfood.com/how_to_make_omelets.html http://www.italiantraditionalfood.com/wine_labels.html Wine labels or bottle tickets – to give them their original name – came into being at the beginning of the 18th century with the advent of the decanter. http://www.italiantraditionalfood.com/wine_labels.html http://www.italiantraditionalfood.com/decanters.html By 1750, glass decanters had gained ground-glass stoppers to prevent evaporation, and several identifiable shapes were in evidence. http://www.italiantraditionalfood.com/decanters.html http://www.italiantraditionalfood.com/how_to_make_pastry.html So many puddings are made with pastry that it is important to be able to make it well. Good pastry is not difficult if certain rules – which are often forgotten – are followed. http://www.italiantraditionalfood.com/how_to_make_pastry.html http://www.italiantraditionalfood.com/cooking_for_a_home_freezer_2.html Here are some more ideas and tips on cooking for a home freezer. Freezing food for parties Fresh herbs from the garden can also be frozen. http://www.italiantraditionalfood.com/cooking_for_a_home_freezer_2.html http://www.italiantraditionalfood.com/cooking_for_a_home_freezer.html Cooking for a home freezer can be very useful if done correctly. It is wise to freeze food ready for the holidays when the children will spend more time at home, http://www.italiantraditionalfood.com/cooking_for_a_home_freezer.html http://www.italiantraditionalfood.com/italian_cuisine_and_its_multiple_appreciations.html When you are thinking about what to feed your family for dinner why not consider Italian cuisine and its multiple appreciations. There seems to be something for everyone. http://www.italiantraditionalfood.com/italian_cuisine_and_its_multiple_appreciations.html http://www.italiantraditionalfood.com/having_the_right_ingredients_makes_the_dish_complete.html When it comes to Italian cooking, the first thing you are going to want to ensure is that you have all the necessary ingredients for the dish you plan on preparing. http://www.italiantraditionalfood.com/having_the_right_ingredients_makes_the_dish_complete.html http://www.italiantraditionalfood.com/choosing_your_refrigerator_2.html Buy the largest size refrigerator you can afford. Unless space or price considerations make it impossible, 3cu.ft. is about the smallest size that even a single person should buy. http://www.italiantraditionalfood.com/choosing_your_refrigerator_2.html http://www.italiantraditionalfood.com/choosing_your_refrigerator.html Next to a cooker, a refrigerator is probably the most important aid a cook can have. It keeps raw ingredients in good condition. http://www.italiantraditionalfood.com/choosing_your_refrigerator.html