Aryan Cuisine

Agar-agar, known as just agar in culinary circles, is a plant-based gelatin derived from seaweed. The white and semitranslucent vegetable gelatin is sold in flake, powder, bar, and strand form, and can be used in recipes as a stabilizing and thickening agent. Agar is nondigestible. It is used in food products where its emulsifying, stabilizing, and gelling properties and the heat resistance of its gel are useful. In sherbets and ices, agar–locust bean gum–gelatin is superior with respect to texture, syneresis, incrustation, and flavor stability. The optimum stabilizer concentrations have 0.12% of agar, 0.07% of locust bean gum, and 0.20% of gelatin. Agar is employed at levels of 0.05–0.85% in Neufchatel-type processed and cream cheeses and in fermented milk products, such as yogurt. Improved texture and stability are conferred. In confectionery, agar jelly candies are staples; fig–agar and marshmallows are leaders. In South America, a sweet potato–sugar–agar confection has wide popular

               The steak tartar had been a haute cuisine recipe, elaborated in sophisticated restaurants that could, for example, afford to finish in the dining room this preparation based on raw minced meat —not ground—, Perrins sauce, salt, pepper, egg yolk and some acid counterpoint such as mustard or vinegar. In 1206, a leader unifies the tribes of Mongolia under his power. His name was Genghis Khan. Under his command, the Mongols initiated one of the most extensive empires in history, a domain that was based on the magnificent expertise of its riders. The Tartars were part of this great empire, in the central and northern part of the Asian continent. They were riding masters and fearsome warriors, the special forces of the Khan. Their long days did not allow them to spend the night or eat sitting peacefully. Therefore, they were designed to preserve and consume raw meat. Genghis Khan The first written reference to this trend leads us to China and Kublai Khan, grandson of Genghis,

“Saké” (pronounced sah-keh) is actually a generic Japanese term for all alcoholic drinks. The term "nihon-shu" (literally "Japanese sake") is a more accurate term but it is rarely used outside of Japan. “Shu” is a suffix meaning “wine” or “wine-like” beverage. Saké is often referred to as “rice wine” though that is not a fully accurate description. It is not quite a wine, though it is not quite a beer either. Saké is a fermented beverage made from rice, which is a grain, making it in some respects more like beer than a wine. But, it is not carbonated and tastes more like a wine than a beer. Unlike both beer and wine, Saké also undergoes multiple fermentations in the U.S. It is thought that Saké originated in China, as far back as 4800 B.C. It then reached Japan by the third century B.C. So, it has more than two thousand years of history in Japan. Over the centuries, as brewing methods and technology have improved, the quality of Saké has improved. And though Saké