Belcher Gastronomique

A cheerily unalphabetical dictionary of food terms

Bronze die extrusion

Bronze die extrusion is a traditional method of making pasta. Using bronze dies in the manufacturing process is said to ensure that the surface of the pasta remains rough, with what are called microstriations, so that it can best adhere to sauces. Bronze die extrusion demands a higher pressure than methods which use Teflon or other non-stick surfaces but is said to produce better results because of the smooth surface that results from lower friction die-surfaces. Traditionally, bronze-die extruded pasta should be dried relatively slowly to ensure the best results. Modern methods which use Teflon and other non-stick surfaces, typically use much faster drying methods.

a form of die extrusion


January 13, 2010 Posted by | B, Br, Bro | , , | Leave a comment

Giorgetto Giugiaro

Giorgetto Giugiaro is an Italian car designer, famed for such designs as the Ferrari 250 Berlinetta Bertone, the De Tomaso Mangusta, and the BMW M1, as well as more affordable designs for Seat, Škoda and VW. He was named car designer of the century in 1999 and inducted into the Automotive Hall of Fame in 2002. One of his other claims to fame is that, commissioned in 1983 by Voiello, an innovative pasta manufacturer, he designed a new pasta shape, Marille, which was designed to hold the maximum amount of sauce. Marille was, like other pasta, manufactured using die extrusion. Though Marille is no longer in procuction, there being some talk of difficulty with uneven cooking of the various parts of the design, it attracted some attention, and the traditionally-minded Antonio Carluccio, who went as far, in a book published ten years after the designer pasta was commissioned, of creating a new sauce for it, gave it high praise, saying “this was not just a publicity gag, marille’s ribbed tubular shape holds as much sauce as is possible”: Marille al sugo con piselli is collected in Carluccio’s BBC book A Passion for Pasta.

January 13, 2010 Posted by | Gi, Giu | , , , , | Leave a comment

Woolton Pie

Woolton Pie (or Lord Woolton Pie) was one of the most famous dishes created to suit the conditions of rationing in Britain during the Second World War. It was invented by Savoy maitre-chef Francois Latry and named after the Minister for Food, Lord Woolton. The dish was prepared from diced vegetables, usually potatoes or parsnips, cauliflower, swede, and perhaps turnip. Rolled oats and spring onions were added to the thickened vegetable water which was then poured over the vegetables. The dish was topped with wholemeal or potato pastry.

Though the dish was very quickly forgotten once rationing ended, Woolton Pie is often collected in books published on significant anniversaries to mark the war and wartime rationing. Most recently, for example, Valentine Warner will tackle the dish in a one-hour special on the Yesterday Channel entitled Ration Book Britain to be aired on the 15th January. He has stated that Woolton Pie was his favourite recipe of those he encountered on the series.

January 13, 2010 Posted by | Wo, Woo | , , , , , , , | Leave a comment