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Gravy
Gravy is a sauce often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavoured with gravy salt (a simple mix of salt and caramel food colouring) or gravy browning (gravy salt dissolved in water) or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with biscuits (North America, see biscuits and gravy), roasts, meatloaf, rice, noodles, chips (fries) and mashed potatoes. History Based on current understanding of what a gravy is at its core (a sauce made from meat drippings combined with a thickening agent), one of the earliest recorded instances of a gravy being used is from ''The Forme of Cury,'' a cookbook from the 14th century. The term "gravy" is believed to be derived from the French word "''gravé"'' that is found in many medieva ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sausage Gravy
Sausage gravy is a traditional Southern breakfast dish in the United States. After loose pork sausage is cooked in a pan and removed, a roux is formed by browning flour in the residual fat. Milk and seasonings, such as salt and pepper, are added to create a moderately thick gravy, to which the cooked sausage is added. Occasionally, ingredients such as cayenne pepper or a spicy sausage are used to make a spicier gravy. Sausage gravy is traditionally served as part of the dish biscuits and gravy and accompanied by other typical Southern breakfast items, such as fried eggs, sliced tomatoes and bacon. Combination gravy is a variation resulting from using the combined fat of bacon and sausage to make gravy. The resulting gravy is slightly darker in color than straight sausage gravy and carries the flavor of the bacon. This style is prevalent in North Georgia North Georgia is the northern hilly/mountainous region in the U.S. state of Georgia. At the time of the arrival of se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken-fried Steak
Chicken-fried steak, also known as country-fried steak or CFS, is an American breaded cutlet dish consisting of a piece of beefsteak (most often tenderized cube steak) coated with seasoned flour and either deep-fried or pan-fried. It is sometimes associated with the Southern cuisine of the United States. It is breaded and fried with a technique similar to the more common fried chicken, hence "chicken-fried". When deep-fried, it is usually referred to as "chicken-fried steak". Pan-fried versions are typically referred to as "country fried steak". Chicken-fried steak resembles the Austrian dish '' Wiener schnitzel'' and the Italian dish , which is a tenderized veal or pork cutlet, coated with flour, eggs, chicken stock cube, and bread crumbs, and then fried. It is also similar to the recipe for Scottish collops. History The precise origins of the dish are unclear, but many sources attribute its development to German and Austrian immigrants to Texas in the 19th century, wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biscuits And Gravy
Biscuits and gravy is a popular breakfast dish in the United States, especially in the South. The dish consists of soft dough biscuits covered in white gravy (sawmill gravy), made from the drippings of cooked pork sausage, flour, milk, and often (but not always) bits of sausage, bacon, ground beef, or other meat. The gravy is often flavored with black pepper. History The meal emerged as a distinct regional dish after the American Revolutionary War (1775–1783), when stocks of foodstuffs were in short supply. Breakfast was necessarily the most substantial meal of the day for a person facing a day of work on the plantations in the American South. In addition, the lack of supplies and money meant it had to be cheap. Restaurant chains specializing in biscuits and gravy include Biscuitville, in Virginia and North Carolina, and Tudor's Biscuit World, in West Virginia. Variations Tomato gravy is white gravy mixed with crushed or diced tomatoes. See also * Chipped beef on toast * Cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion Gravy
Onion gravy is a type of gravy prepared with onion. Various types of onions are used in its preparation. Some preparations caramelize the onions. Onion gravy may be served to accompany many foods, such as pork, beef steak, meatloaf, hamburger, bangers and mash, hot dogs, and French fries, among others. Vegan onion gravy also exists, which may use seitan cooking broth in its preparation. Premade mixes and formulations also exist, such as solid sauce bars. Ingredients Primary ingredients include onion, broth or stock, such as beef or chicken stock, and flour. Sweet onion is used in some versions, and some versions incorporate beer or red wine in the gravy. Additional ingredients may include cream, garlic, bread crumbs, butter, vegetable oil, and brown sugar, among others. Various herbs and spices may be used, such as salt, pepper, sage, oregano, and thyme. See also * List of gravies * List of onion dishes * List of sauces The following is a list of notable culinary and prep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biscuit (bread)
In the United States and Canada, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other types. Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes. Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, meaning that they do not need time for the dough to rise before baking. Biscuits developed from hardtack, which was first made from only flour and water, with later first lard and then baking powder being added. The long development over time and place explains why the word ''biscuit'' can, depending upon the context and the speaker's English dialect, refer to very different baked goods. History Earlier history American Engl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chips (hot Food)
French fries (North American English), chips (British English), finger chips (Indian English), french-fried potatoes, or simply fries, are '' batonnet'' or '' allumette''-cut deep-fried potatoes of disputed origin from Belgium and France. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. Fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. French fries can be made from s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushroom Gravy
Mushroom gravy is a simple sauce that can be composed from stock (beef is typical, but chicken may be used), roux (a mixture of equal parts butter and flour to thicken), and mushroom base. It can also be enhanced with mace Mace may refer to: Spices * Mace (spice), a spice derived from the aril of nutmeg * '' Achillea ageratum'', known as English mace, a flowering plant once used as a herb Weapons * Mace (bludgeon), a weapon with a heavy head on a solid shaft used ..., to add a delicate nutmeg flavor. See also * List of gravies * List of mushroom dishes * Mushroom sauce * References Sauces Mushroom dishes {{condiment-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meatloaf
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses. The cooked meatloaf can be sliced like a loaf of bread to make individual portions. It can easily become dry; therefore, various techniques exist to keep the dish moist, like mixing in bread crumbs and egg, covering it with sauce, wrapping it, or using moisture-enhancing ingredients in the mixture, such as filling it with fatty meats, rich cheeses, or vegetables. History Meatloaf of minced meat was mentioned in the Roman cookery collection ''Apicius'' as early as the 5th century. Meatloaf is a traditional German, Scandinavian a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mushroom Gravy
Mushroom gravy is a simple sauce that can be composed from stock (beef is typical, but chicken may be used), roux (a mixture of equal parts butter and flour to thicken), and mushroom base. It can also be enhanced with mace Mace may refer to: Spices * Mace (spice), a spice derived from the aril of nutmeg * '' Achillea ageratum'', known as English mace, a flowering plant once used as a herb Weapons * Mace (bludgeon), a weapon with a heavy head on a solid shaft used ..., to add a delicate nutmeg flavor. See also * List of gravies * List of mushroom dishes * Mushroom sauce * References Sauces Mushroom dishes {{condiment-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mashed Potato
Mashed potato or mashed potatoes ( American and Canadian English), colloquially known as mash (British English), is a dish made by mashing boiled or steamed potatoes, usually with added milk, butter, salt and pepper. It is generally served as a side dish to meat or vegetables. Roughly mashed potatoes are sometimes called smashed potatoes. Dehydrated instant mashed potatoes and frozen mashed potatoes are available. Mashed potatoes are an ingredient in other dishes, such as dumplings and gnocchi. Ingredients Most authors recommend the use of "floury" potatoes with a high ratio of amylose in their starch to achieve a fluffy, creamy consistency and appearance. The best-known floury varieties are King Edward, golden wonder, and red rascal in Britain and the Russet in North America. However, some recipes use "waxy" potatoes containing more amylopectin in their starch for a different texture or look; for instance, one pounded mashed potato dish from Yunnan cuisine (in southwester ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bangers And Mash
Bangers and mash, also known as sausages and mash, is a traditional British dish, consisting of sausages served with mashed potatoes. It may consist of one of a variety of flavoured sausages made of pork, lamb, or beef (often specifically Cumberland sausage). The dish is usually served with onion gravy, but may also include fried onions and peas. This dish, even when cooked at home, may be thought of as an example of pub grub A pub (short for public house) is a kind of drinking establishment which is licensed to serve alcoholic drinks for consumption on the premises. The term ''public house'' first appeared in the United Kingdom in late 17th century, and was ..., meaning it is relatively quick and easy to make in large quantities. In 2009, the dish was listed as Britain's most popular comfort food in a survey commissioned by TV channel ''Good Food''. Etymology Although it is sometimes stated that the term "bangers" has its origins in World War II, the t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Roux
Roux () is a mixture of flour and fat cooked together and used to thicken sauces. Roux is typically made from equal parts of flour and fat by weight. The flour is added to the melted fat or Cooking oil, oil on the stove top, blended until smooth, and cooked to the desired level of Food browning, brownness. A roux can be white, blond (darker) or brown. Butter, bacon drippings or lard are commonly used fats. Roux is used as a thickening agent for gravy, sauces, soups and stews. It provides the base for a dish, and other ingredients are added after the roux is complete. Uses The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of Cuisine classique, classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. In Cajun cuisine, roux is made with lard, oil, or meat, poultry, or bacon drippings instead of butter. It is often cooked to a medium or dark brown color, which l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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