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Cassoulet Carcassonne FRA 002
Cassoulet (, also , ; ; from Occitan and cognates with Spanish: ''cazoleta'' and Catalan: ''cassolet'') is a rich, slow-cooked stew containing meat (typically pork sausages, goose, duck and sometimes mutton), pork skin () and white beans (), originating in southern France. It is named after its traditional cooking vessel, the ''casserole'', a deep, round, earthenware pot with slanting sides. The dish is said to have originated in the town of Castelnaudary, and is particularly popular in the neighboring towns of Toulouse and Carcassonne. It is associated with the region once known as the province of Languedoc. An organization called The Grand Brotherhood of the Cassoulet of Castelnaudary (French: ''La Grande Confrérie du Cassoulet de Castelnaudary''), has organized competitions and fairs featuring cassoulet every year since 1999. Composition All cassoulets are made with white beans (French: ''haricots blancs'' or ''lingots''), duck or goose confit, sausages, and additional mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bowl Of Cassoulet
A bowl is a typically round dish or container generally used for preparing, serving, or consuming food. The interior of a bowl is characteristically shaped like a spherical cap, with the edges and the bottom forming a seamless curve. This makes bowls especially suited for holding liquids and loose food, as the contents of the bowl are naturally concentrated in its center by the force of gravity. The exterior of a bowl is most often round but can be of any shape, including rectangular. The size of bowls varies from small bowls used to hold a single serving of food to large bowls, such as punch bowls or salad bowls, that are often used to hold or store more than one portion of food. There is some overlap between bowls, cups, and plates. Very small bowls, such as the tea bowl, are often called cups, while plates with especially deep wells are often called bowls. In many cultures bowls are the most common kind of vessel used for serving and eating food. Historically small bowls w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castelnaudary
Castelnaudary (; oc, Castèlnòu d'Arri) is a commune in the Aude department in the Occitanie region of southern France. It is located in the former province of the Lauragais and famous for cassoulet of which it claims to be the world capital, and of which it is a major producer. Geography Castelnaudary is a market town, and the capital of the territory of Lauragais. The town is located southeast of Toulouse, about midway along the route from that city to the Mediterranean. This route has been used since at least Roman times, and today carries road, motorway ( A61), rail and canal links. Castelnaudary is the main port of the Canal du Midi to which it owed a period of prosperity in the 17th century when agricultural and manufactured produce became easier to export. The ''Grand Bassin'' in the town is at 7 ha the largest open area of water in the canal, and is today its major pleasure port. Castelnaudary station has rail connections to Toulouse, Carcassonne and Narbonne. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deglazing (cooking)
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies. When a piece of meat is roasted, pan- fried, or prepared in a pan with another form of dry heat, a deposit of browned sugars, carbohydrates, and/or proteins forms on the bottom of the pan, along with any rendered fat. The French culinary term for these deposits is ''sucs'', ), from the Latin word ''succus'' (sap). The meat is removed and the majority of the fat is poured off, leaving a small amount with the dried and browned meat juices. The pan is returned to the heat, and a liquid such as vegetable or meat stock, a spirit, wine, or verjuice is added to act as a solvent. Dairy, however, is not recommended for deglazing, as it may curdle when added to high heat. The solvent allows the cook to scrape the dark spots from the bottom of the pan and dissolve them, incorporating the remaining browned material at the bottom of the pan into a basic sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peasant Foods
Peasant foods are dishes eaten by peasants, made from accessible and inexpensive ingredients. In many historical periods, peasant foods have been stigmatized. They may use ingredients, such as offal and less-tender cuts of meat, which are not as marketable as a cash crop. One-dish meals are common. Common types Meat-and-grain sausages or mushes Ground meat or meat scraps mixed with grain in approximately equal proportions, then often formed into a loaf, sliced, and fried * Balkenbrij * Black pudding * Boudin * Goetta, a pork or pork-and-beef and pinhead oats sausage * Groaty pudding * Haggis, a savory dish containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while encased in a sheep's stomach * Knipp * Livermush * Lorne sausage * Meatloaf * Scrapple, pig scraps, cornmeal and other flours and spices fried together in a mush * Slatur Pasta * Pasta con i peperoni cruschi, an Italian pasta dish from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haute Cuisine
''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high price. Early history ''Haute cuisine'' represents the cooking and eating of carefully prepared food from regular and premium ingredients, prepared by specialists, and commissioned by those with the financial means to do so. It has had a long evolution through the monarchy and the bourgeoisie and their ability to explore and afford prepared dishes with exotic and varied flavors and looking like architectural wonders. ''Haute cuisine'' distinguished itself from regular French cuisine by what was cooked and served, by obtaining premium ingredients such as fruit out of season, and by using ingredients not typically found in France. Trained kitchen staff was essential to the birth of ''haute cuisine'' in France, which was organized at the turn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saucisse De Toulouse
Saucisse de Toulouse (Toulouse Sausage) is a fresh sausage originating from Toulouse in the southwest of France. It is made from pork (75% lean, 25% belly), salt and pepper, has a natural casing of about 3cm in diameter and is usually sold in a coil (like Cumberland sausage). It is an ingredient of most Cassoulet recipes and is also served grilled or confit. ''Saucisse de Toulouse'' does not have a Geographical indications and traditional specialities in the European Union, protected status so variations on the original recipe can be sold under the same name. Producer's organisations have proposed a Label Rouge designation for the product the recipe for which would adhere to the criteria : raw pork meat and fat (no more than 80% lean), ham without shank, shoulder without shank, loin, brisket, and back fat; a natural casing of pork or mutton; salt at an amount between 1.5% and 1.8% of the total ingredients; water, ice; sugars at a maximum of 1% of the total ingredients (only sucros ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tin Can
A steel can, tin can, tin (especially in British English, Australian English, Canadian English and South African English), steel packaging, or can is a container for the distribution or storage of goods, made of thin metal. Many cans require opening by cutting the "end" open; others have removable covers. They can store a broad variety of contents: food, beverages, oil, chemicals, etc. Steel cans are made of tinplate (tin-coated steel) or of tin-free steel. In some dialects, even aluminium cans are called "tin cans". Steel cans are highly recyclable, unlike materials like plastic, with around 65% of steel cans being recycled. History The tin canning process was conceived by the Frenchman Philippe de Girard, who got a British merchant Peter Durand to patent the idea in 1810. The canning concept was based on experimental food preservation work in glass containers the year before by the French inventor Nicholas Appert. Durand did not pursue food canning, but, in 1812, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duck Confit
Duck confit (french: confit de canard ) is a French dish made with whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Each part can have a specific destination in traditional cooking, the neck being used for example in an invigorating soup, the garbure. Duck confit is considered one of the finest French dishes. Traditional preparation While it is made across France, it is seen as a specialty of Gascony. The confit is prepared in a centuries-old process of preservation that consists of salt curing a piece of meat (generally goose, duck, or pork) and then cooking it in its own fat. To prepare a confit, the meat is rubbed with salt, garlic, and sometimes herbs such as thyme, then covered and refrigerated for up to 36 hours. Salt-curing the meat acts as a preservative. Prior to cooking, the spices are rinsed from the meat, which is then patted dry. The meat is placed in a cooking dish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Partridge
A partridge is a medium-sized Galliformes, galliform bird in any of several genera, with a wide Indigenous (ecology), native distribution throughout parts of Europe, Asia and Africa. Several species have been introduced to the Americas. They are sometimes grouped in the Perdicinae subfamily of the Phasianidae (pheasants, quail, etc.). However, molecular research suggests that partridges are not a distinct taxon within the family Phasianidae, but that some species are closer to the pheasants, while others are closer to the junglefowl. Description Partridges are medium-sized Game (hunting), game birds, generally intermediate in size between the larger pheasants, smaller quail; they're ground-dwelling birds that feature variable plumage colouration across species, with most tending to grey and brown. Range and habitat Partridges are native to Europe, Asia, Africa, and the Middle East. Some species are found nesting on steppes or agricultural land, while other species prefer mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confit
Confit (, ) (from the French word '' confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of preservation. Confit, as a cooking term, describes when food is cooked in grease, oil, or sugar water (syrup), at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in oil or fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. For meat, this method requires the meat to be salted as part of the preservation process. After salting and cooking in fat, confit can last for several months or years when sealed and stored in a cool, dark place. Confit is a specialty of southwestern France. Etymology The word comes from the French verb ''con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broad Bean
''Vicia faba'', commonly known as the broad bean, fava bean, or faba bean, is a species of vetch, a flowering plant in the pea and bean family Fabaceae. It is widely cultivated as a crop for human consumption, and also as a cover crop. Varieties with smaller, harder seeds that are fed to horses or other animals are called field bean, tic bean or tick bean. Horse bean, ''Vicia faba'' var. ''equina'' Pers., is a variety recognized as an accepted name. This legume is very common in Southern European, Northern European, East Asian, Latin American and North African cuisines. Some people suffer from favism, a hemolytic response to the consumption of broad beans, a condition linked to a metabolism disorder known as G6PDD. Otherwise the beans, with the outer seed coat removed, can be eaten raw or cooked. In young plants, the outer seed coat can be eaten, and in very young plants, the seed pod can be eaten. Description ''Vicia faba'' is a stiffly erect, annual plant tall, with two ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Bean
''Phaseolus vulgaris'', the common bean, is a herbaceous annual plant grown worldwide for its edible dry seeds or green, unripe pods. Its leaf is also occasionally used as a vegetable and the straw as fodder. Its botanical classification, along with other '' Phaseolus'' species, is as a member of the legume family Fabaceae. Like most members of this family, common beans acquire the nitrogen they require through an association with rhizobia, which are nitrogen-fixing bacteria. The common bean has a long history of cultivation. All wild members of the species have a climbing habit, but many cultivars are classified either as ''bush beans'' or ''climbing beans'', depending on their style of growth. Best-known cultivar groups include the kidney bean, the navy bean, the pinto bean, and the wax bean. The other major types of commercially grown beans are the runner bean (''Phaseolus coccineus'') and the broad bean (''Vicia faba''). Beans are grown on every continent except Antarctic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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