A maraschino cherry "spelling English respelling"> marr -? - SKEE -noh or "English respelling pronunciation> marr -? - SHEE -noh ) is a cherry preserved, sweet, usually made of bright, varieties of Royal Ann, Rainier, or Gold. In its modern form, cherries are preserved first in a saltwater solution which usually contains sulfur dioxide and calcium chloride to whiten the fruit, then soaked in food coloring suspensions (common red food color is FD & C Red 40), sugar syrup, and components others.
The Maraschino cherry is the ingredient in many cocktails, giving them the nickname "cherry cocktail". As an ornament, they are often used to decorate frozen yogurt, baked ham, cookies, cakes, parfait, milkshakes, ice cream sundaes, and ice cream sodas. They are an integral part of American sundae ice cream. The term " cherry above " refers to the Maraschino cherry on the ice cream sundae. Ice cream sundaes were discovered in 1939. They are often included in canned fruit cocktails. They are also used as accompanist for sweet paan. Sometimes cherries, along with some maraschino "juice", are stuffed into a glass of Coca-Cola to make "Cherry Coke" old-fashioned or homemade.
Video Maraschino cherry
Europe
The name maraschino comes from the Croatian Marasca cherries and maraschino alcoholic beverages made from it, where the Marasca cherries are crushed and preserved after being pickled. All the cherries preserved in this drink are known as "cherry maraschino". This is the local way of preserving the fruit in Dalmatia.
In the 19th century, it became popular throughout Europe, but the supply in Dalmatia was too small for the whole continent, so they came to be seen as a delicacy for the nobility and the rich.
Due to the relative scarcity of Marasca, other cherries come to be conserved in various ways and sold as "maraschino".
Maps Maraschino cherry
United States
Cherries were first introduced in the United States at the end of the 19th century, where they were served in bars and restaurants. Because they are rare and expensive, at the turn of the century American producers experimented with other processes to preserve cherries, with flavors such as almond extracts and substitute fruits such as the Queen Anne cherry. Among these, alcohol has become less common.
In response, the USDA in 1912 defined "cherry maraschino" as "Marasca cherry cherry preserved in maraschino" under the authority of the Food and Drug Act of 1906. The various types of Royal Anne colored and sweetened are required to be called "Maraschino Cokes Kokas " As a replacement. The Food Checkup Decision 141 defines the Marasca and Maraschino cherries themselves. It was signed on February 17, 1912.
During the Prohibition in the United States in 1920, the increasingly popular alcohol variety was also illegal. Ernest H. Wiegand, a professor of horticulture at Oregon State University, developed the modern method of making maraschino cherries using a brine solution rather than alcohol. Therefore, most modern maraschino cherries have only a historical connection with maraschino alcoholic beverages.
According to Bob Cain, Cliff Samuels, and Hoya Yang, who work with Wiegand at OSU, Prohibition has nothing to do with Wiegand research: his intention is to develop a better brining process for cherries that will not soften them. When Wiegand started his research, there were several ways to preserve non-alcoholic maraschin cherries, long before the ban was imposed. Wiegand takes the process that people have their own recipes for - "and who knows what they put into it" (often not alcohol) - and turn it into science, something that can be copied.
When Wiegand began his research, sodium metabisulfite was used to preserve the maraschino cherries. Some accounts indicate that this preservation method is used long before the Prohibition. Some manufacturers use maraschino or imitation liquor to flavor cherries, but newspaper stories from the early part of this century show that many manufacturers stop using alcohol and artificial coloring before the Prohibition.
After the ban lifted lobbying by the cured non-alcoholic cherry industry prompted the Food and Drug Administration to revise the federal policy on canned cherries. It held a hearing in April 1939 to establish a new standard of identity. Since 1940, "maraschino cherries" have been defined as "red-colored cherries, impregnated with sugar, and packed in sugar syrup flavored with bitter almond oil or similar flavor."
FD & amp; C Red Number 1 and 4, and FD & amp; C Yellow Number 1 through 4 was removed from the list approved in 1960. The ban on No. 4 Red was revoked in 1965 to allow for the cultivation of the maraschino cherries, which at the time were considered primarily decorative and not foodstuffs. In 1975, William F. Randolph of the FDA decided that if "artificial bitter almond flavor or whatever synthetic flavor is used, the product should be labeled artificial or artificial flavors." The following year, the Red 4 ban was restored.
In 2010, the modern American American cherry Maraschino usually uses FD & amp; C Red 40 as a dye.
Pair
They are associated with a bitch's ice cream and ice cream dessert.
See also
- A similar process produces the fruit of GlacÃÆ'Â ©
- Amarena cherries
References
Source of the article : Wikipedia
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