Dunking (biscuit) (original) (raw)
Tremper un biscuit ou d'autres aliments, tel le pain ou généralement des pâtisseries, signifie le plonger dans une boisson, en général dans du thé, du café ou du lait. Tremper une pâtisserie libère plus de sa saveur car la boisson chaude dissout les sucres, tout en adoucissant leur texture. Le trempage peut être utilisé pour faire fondre du chocolat sur des biscuits afin de créer une saveur plus riche.
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| dbo:abstract | To dunk or to dip a biscuit or some other food, usually baked goods, means to submerge it into a drink, especially tea, coffee, or milk. Dunking releases more flavour from confections by dissolving the sugars, while also softening their texture. Dunking can be used to melt chocolate on biscuits to create a richer flavour. Dunking is a popular way of enjoying biscuits in many countries. A popular form of dunking in Australia is the "Tim Tam Slam", also known as 'tea sucking'.The physics of dunking is driven by the porosity of the biscuit and the surface tension of the beverage. A biscuit is porous and, when dunked, capillary action draws the liquid into the interstices between the crumbs. Dunking is first reported with ancient Romans softening their hard unleavened wafers (Latin: bis coctum – "twice baked") in wine. Modern day dunking has its roots in naval history when, in the 16th century, biscuits known as "hard tack" were on board Royal Navy ships, which were so hard that the British sailors would dunk them in beer in order to soften them up. The most popular biscuit to dunk in tea in the United Kingdom is McVitie's chocolate digestive. In the US, Oreos are frequently dunked in milk, while the Dunkin' Donuts franchise is named for the practice of dunking doughnuts into coffee. In South Africa and in India, rusks are a popular food for dunking in both tea and coffee. In the Netherlands, stroopwafels are commonly dunked in tea or coffee, often after having been set on above the hot drink for a few minutes to melt the caramel inside. In Nigeria, bread is commonly dunked in tea or coffee, while Acarajé is dunked in pap. In Australia and New Zealand gingernut biscuits are commonly dunked in tea or coffee. most commonly these are Arnotts brand Ginger Nuts. Dunking is also used as a slang term for intinction: the Eucharistic practice of partly dipping the consecrated bread, or host, into the consecrated wine, by the officiant before distributing. (en) Tremper un biscuit ou d'autres aliments, tel le pain ou généralement des pâtisseries, signifie le plonger dans une boisson, en général dans du thé, du café ou du lait. Tremper une pâtisserie libère plus de sa saveur car la boisson chaude dissout les sucres, tout en adoucissant leur texture. Le trempage peut être utilisé pour faire fondre du chocolat sur des biscuits afin de créer une saveur plus riche. (fr) |
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| rdfs:comment | Tremper un biscuit ou d'autres aliments, tel le pain ou généralement des pâtisseries, signifie le plonger dans une boisson, en général dans du thé, du café ou du lait. Tremper une pâtisserie libère plus de sa saveur car la boisson chaude dissout les sucres, tout en adoucissant leur texture. Le trempage peut être utilisé pour faire fondre du chocolat sur des biscuits afin de créer une saveur plus riche. (fr) To dunk or to dip a biscuit or some other food, usually baked goods, means to submerge it into a drink, especially tea, coffee, or milk. Dunking releases more flavour from confections by dissolving the sugars, while also softening their texture. Dunking can be used to melt chocolate on biscuits to create a richer flavour. Dunking is also used as a slang term for intinction: the Eucharistic practice of partly dipping the consecrated bread, or host, into the consecrated wine, by the officiant before distributing. (en) |
| rdfs:label | Dunking (biscuit) (en) Trempage (gastronomie) (fr) |
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