|
Sole Meunière
''Sole meunière'' (or ''sole à la meunière'') is a classic French fish dish consisting of sole, preferably whole (gray skin removed) or filet, that is dredged in flour, pan fried in butter and served with the resulting brown butter sauce, parsley and lemon. When cooked, sole meunière has a light but moist texture and a mild flavor. Since sole is a flatfish, a single fish will yield four filets rather than the two filets that a roundfish will produce. When preparing ''sole meunière'', a true Dover sole is preferred. In classic service, the whole sole is first sautéed in butter. Then, when cooking is finished, the fish is boned and plated by the waiter tableside. ''Sole meunière'' was the first meal Julia Child Julia Carolyn Child (née McWilliams; August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, '' ... ate upon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sole Meuniere With Shrimp
Sole may refer to: * Sole (foot), the bottom of the foot * Sole (shoe), the bottom supporting member of the shoe Business * Sole proprietorship, a business which legally has no separate existence from its owner * Corporation sole, in English law, a legal entity consisting of a single person ("sole") * Sole Technology, an American footwear company specializing in skateboarding shoes Fish * Sole (fish), one of several species and groups of flatfishes: * Soleidae, the family of the "true soles" ** ''Solea solea'', the common or Dover sole, used in European cooking * American sole, the family Achiridae * Tonguefish, or tongue sole, in the family Cynoglossidae * Several species of righteye flounder in the family Pleuronectidae: ** Lemon sole ** ''Microstomus pacificus'' (Pacific Dover sole) People * Solé (surname), a French and Spanish surname * Sole (hip hop artist) (born 1977), hip-hop emcee and co-founder of the Anticon record label * Solé (born 1973), American rapper and form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Cuisine
French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the regions and colonies of France. In the 14th century, Guillaume Tirel, a court chef known as "Taillevent", wrote ''Le Viandier'', one of the earliest recipe collections of medieval France. In the 17th century, chefs François Pierre La Varenne and Marie-Antoine Carême spearheaded movements that shifted French cooking away from its foreign influences and developed France's own indigenous style. Cheese and wine are a major part of the cuisine. They play different roles regionally and nationally, with many variations and ''appellation d'origine contrôlée'' (AOC) (regulated appellation) laws. Culinary tourism and the ''Guide Michelin'' helped to acquaint commoners with the ''cuisine bourgeoise'' of the urban elites and the peasant cuisine o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sole (fish)
Sole is a fish belonging to several families. Generally speaking, they are members of the family Soleidae, but, outside Europe, the name ''sole'' is also applied to various other similar flatfish, especially other members of the sole suborder Soleoidei as well as members of the flounder family. In European cookery, there are several species which may be considered ''true soles'', but the common or Dover sole ''Solea solea'', often simply called ''the sole'', is the most esteemed and most widely available. Etymology of the word The word ''sole'' in English, French, and Italian comes from its resemblance to a sandal, Latin ''solea''. In other languages, it is named for the tongue, e.g. el, γλώσσα, german: Seezunge, nl, zeetong or ', hu, nyelvhal, es, lenguado, zh, 龍脷 ("dragon tongue"), ar, لسان الثور lisan Ath-thawr (for the common sole) meaning 'the tongue of ox' in Qosbawi accent. A partial list of common names for species referred to as sole include: ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fillet (cut)
A fillet or filet (, ; from the French word , ) is a boneless cut or slice of meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients. Meat Beef In the case of beef, the term most often refers to beef tenderloin in the United States, especially filet mignon. Chicken Chicken filets, sometimes called inner filets, are a specific cut of meat from the chicken or ostrich steaks. There are two filets in a chicken, and they are each a few inches long and about 1 inch or less wide. They lie under the main portion of the breast just above the ribcage around the center of the sternum. They are separated from the main breast by filament. Chicken filets are very popular in supermarkets in many countries. They can come attached to the main breast itself or separated from the breast in packages of generally four or more filets. File:Kycklingfilé.jpg, Raw chicken filets File:Schweinefilet-1. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dredging (cooking)
Dredging is a cooking technique used to coat wet or moist foods with a dry ingredient prior to cooking. Put most simply, dredging involves little more than pulling or rolling the wet food through the dry material to provide an even coating. The technique is particularly common with breaded foods, such as fried fish or chicken cutlets. Advantages of dredging There are several reasons to dredge food prior to sautéing or frying: *The flour and other dry ingredients seal in moisture to prevent the food from becoming tough. *The coating applied to the food acts as a barrier that keeps the food from sticking to the pan as it cooks. *The coating helps to brown the food and provide a crunchy surface. *The coating enables the exterior of the food to become crisp and darken evenly without burning. *The seasoning in the coating adds flavor to the food. *Mozzarella Cheese Sticks Dredge Mix: For Every 1 Egg add half a teaspoon of milk. See also * List of cooking techniques This is a list of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatfish
A flatfish is a member of the Ray-finned fish, ray-finned demersal fish order (biology), order Pleuronectiformes, also called the Heterosomata, sometimes classified as a suborder of Perciformes. In many species, both eyes lie on one side of the head, one or the other migrating through or around the head during development. Some species face their left sides upward, some face their right sides upward, and others face either side upward. Many important food fish are in this order, including the flounders, sole (fish), soles, turbot, plaice, and halibut. Some flatfish can camouflage themselves on the ocean floor. Taxonomy Over 800 described species are placed into 16 families. Broadly, the flatfishes are divided into two suborders, Psettodoidei and Pleuronectoidei, with > 99% of the species diversity found within the Pleuronectoidei. The largest families are Soleidae, Bothidae and Tonguefish, Cynoglossidae with more than 150 species each. There also exist two monotypic families (P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Common Sole
The common sole, Dover sole, or black sole (''Solea solea'') is a species of flatfish in the family Soleidae. It is one of the largest fish in the ''Solea'' genus. It lives on the sandy or muddy seabed of the northern Atlantic and the Mediterranean Sea where it often semi-immerses itself in the substrate. The upper side is greyish-brown while the underside is white. It grows to a maximum length of about . The species is prized as a food fish, being caught mostly by trawling on the seabed. Description The small eyes are close to each other on the right side of the body. This gives the fish the possibility of lurking half-buried in the sand for passing prey. The common sole, just like all other flatfishes, hatches as an "ordinary" fish with one eye on each side of the body. The young metamorphose to flatfish when they are about one centimeter long. The upper side is greyish-brown and the underside is white. The common sole approaches a maximum length of . In the UK, a small sol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Julia Child
Julia Carolyn Child (née McWilliams; August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, ''Mastering the Art of French Cooking'', and her subsequent television programs, the most notable of which was ''The French Chef'', which premiered in 1963. Early life On August 15, 1912, Julia Child was born as Julia Carolyn McWilliams in Pasadena, California. Child's father was John McWilliams Jr. (1880–1962), a Princeton University graduate and prominent land manager. Child's mother was Julia Carolyn ("Caro") Weston (1877–1937), a paper-company heiress and daughter of Byron Curtis Weston, a lieutenant governor of Massachusetts. Child was the eldest of three, followed by a brother, John McWilliams III, and sister, Dorothy Cousins. Child attended Polytechnic School from 4th grade to 9th grade in Pasadena, California. In high school, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
My Life In France
''My Life in France'' is an autobiography by Julia Child, published in 2006. It was compiled by Julia Child and Alex Prud'homme, her husband's grandnephew, during the last eight months of her life, and completed and published by Prud'homme following her death in August 2004. In her own words, it is a book about the things Julia loved most in her life: her husband, France (her "spiritual homeland"), and the "many pleasures of cooking and eating." It is a collection of linked autobiographical stories, mostly focused on the years between 1948 and 1954, recounting in detail the culinary experiences Julia and her husband, Paul Child, enjoyed while living in Paris, Marseille, and Provence. The text is accompanied by black-and-white photographs taken by Paul Child, and research for the book was partially done using family letters, datebooks, photographs, sketches, poems and cards. ''My Life in France'' provides a detailed chronology of the process through which Julia Child's name, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meunière Sauce
Meunière (, , ; See also on Wiktionary.) is both a French sauce and a method of preparation, primarily for fish, consisting of brown butter, chopped parsley, and lemon. The name suggests a simple rustic nature, i.e. that to cook something was originally to cook it by first dredging it in flour. Preparation Meunière sauce is a variation on a brown butter sauce. While there is general agreement on the addition of parsley and lemon, some include ingredients such as Worcestershire sauce, red wine vinegar, or beef stock. Another common variation is to use pecans rather than almonds in an ''amandine''. Fish meunière There are two primary ways to prepare the fish (most popularly, sole or trout). One is by sautéing—first dredging the fish in seasoned flour (white flour or corn flour) and then cooking in a hot sauté pan with a small amount of clarified butter. The alternative method is to pan-fry or deep fry the floured fish. In pan frying, oil or a combination of oil and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Common Sole")
