스크랩

Rusk

violinplayer 2007. 8. 10. 10:02

프랑스에서 돌아올 때 직장 (비뇨기과 외래) 선물로 쿠키를 사 왔다. 오늘에야 풀어봤는데, 내가 기대했던 것과는 달리 구운 식빵이 들어있는 것이 아닌가? 그래서 쿠키의 제목인 rusk라는 단어를 찾아보니...

두번 구운 식빵이더라...

그런데, 먹어보니 맛있다. 그냥 단 쿠키보다 낫다 !!!

Rusk

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See Rusk (disambiguation) for other meanings.

The word rusk can refer to

  • a rectangular, hard, dry biscuit
  • a twice-baked bread, slices of bread baked until they are hard and crisp (also called a zwieback)
  • a childrens weening food
  • a cereal binder used in meat product manufacture



Contents

South Africa

Zwieback
Zwieback

In South Africa, 'rusk' normally means the biscuit, which is considered a traditional food (called beskuit in Afrikaans) and is eaten after having been dipped in coffee or (less often) tea. Historically, it was baked at home, but there are now several mass-market versions available, the most famous probably being Ouma Rusks. In addition to the traditional "plain" and buttermilk flavours, there are now numerous other flavours available, such as condensed milk, muesli, and lemon poppyseed.






Netherlands

The word beschuit (which, like Zwieback, means the same as "biscuit," namely baked twice) refers to the light and round rusks savoured in the Netherlands. It is customary to serve beschuit met muisjes at the birth of a baby.


United Kingdom (Great Britain)

- Farley's Rusks

In the UK farleys rusks are a dry biscuit dating from the 1880's but manufactured by Heinz since 1994. They are given to infants, sometimes soaked in milk and mashed up. They have a cult following amoung University students[1].

- Butcher's Rusk

To the British Butcher Rusk is a dry biscuit broken into particles, sorted by particle size and sold to Butchers and others for use in sausage manufacture. Various particle sizes are also used in Burger manufacture and in the manufacture of Faggots and other offal products. Contrary to popular belief the rusk is not primarily a "filler" used to "bulk-up" a meat product but used for a "technological purpose" [2] namely to bind the meat together and give proper texture. Though originally made from stale bread this is now called "Bread-rusk" and a yeastless variety called simply "Rusk" is now more commonly used.

Notes

  1. ^ BBC News, 2964052.stm
  2. ^ meatproductguidancescot.pdf, p. 23

References

External Links

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