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Suprême Sauce
''Suprême'' sauce is a classic and popular "daughter sauce" of French cuisine. It is made from mother sauce velouté, then thickened with cream. Recipes According the ''Larousse Gastronomique'', a seminal work of French ''haute cuisine'', first published in 1938, ''suprême'' sauce is made from the mother sauce ''velouté'' (white stock thickened with a white roux—in the case of ''suprême'' sauce, chicken stock is usually preferred), reduced with heavy cream or ''crème fraîche'', and then strained through a fine sieve. A light squeeze of lemon juice is commonly added. In many cases, chefs also choose to add finely chopped and lightly sautéed mushrooms to the dish, although this was not specifically mentioned in ''Larousse Gastronomique'' or by Auguste Escoffier, the "Emperor of the World's Kitchens", who was an arbiter of classic French cuisine. It is possible to make a similar sauce to pass for ''sauce suprême'' by taking béchamel sauce (a classic mother sauce made w ... [...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 southwestern C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ingred ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Supreme (cookery)
The term supreme (also spelled suprême) used in cooking and culinary arts refers to the best part of the food. For poultry, game and fish dishes, supreme denotes a fillet. Chicken In professional cookery, the term "chicken supreme" (french: suprême de volaille) is used to describe a boneless, skin-on breast of chicken. If the humerus bone of the wing remains attached, the cut is called "chicken cutlet" (french: côtelette de volaille, label=none). The same cut is used for duck (french: suprême de canard, label=none), and other birds. Chicken supremes can be prepared in many ways. For example, supremes ''à la Maréchale'' are treated ''à l'anglaise'' ("English-style"), i.e. coated with eggs and breadcrumbs, and sautéed. A supreme can be minced resulting in such dishes as '' suprême de volaille Pojarski''. There are also various versions with stuffing. A popular variety is ''suprême de volaille à la Kiev'', commonly known as chicken Kiev, for which chicken supremes are st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * * Beurre noisette * * Emulsified sauces * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * s include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce Sauces made of chopped fresh ingredients * * * * * * * * Latin American Salsa cruda of various kinds * * * * Sweet sauces * * * * * * * * * * * not liquid, but called a sauce nonetheless ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tablespoon
A tablespoon (tbsp. , Tbsp. , Tb. , or T.) is a large spoon. In many English-speaking regions, the term now refers to a large spoon used for serving; however, in some regions, it is the largest type of spoon used for eating. By extension, the term is also used as a cooking measure of volume. In this capacity, it is most commonly abbreviated ''tbsp.'' or ''Tbsp.'' and occasionally referred to as a tablespoonful to distinguish it from the utensil. The unit of measurement varies by region: a United States tablespoon is approximately , a United Kingdom and Canadian tablespoon is exactly , and an Australian tablespoon is . The capacity of the utensil (as opposed to the measurement) is defined by neither law nor custom but only by preferences, and may or may not significantly approximate the measurement. Dining Before about 1700, it was customary for Europeans to bring their own spoons to the table. Spoons were carried as personal property in much the same way as people today carry w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bain-marie
A bain-marie (; also known as a water bath or double boiler), a type of heated bath, is a piece of equipment used in science, industry, and cooking to heat materials gently or to keep materials warm over a period of time. A bain-marie is also used to melt ingredients for cooking. History The name comes from the French or , in turn derived from the medieval Latin and the Arabic , all meaning 'Mary's bath'. In his books, the 300 AD alchemist Zosimos of Panopolis credits for the invention of the device Mary the Jewess, an ancient alchemist. However, the water bath was known many centuries earlier (Hippocrates and Theophrastus). Description The double boiler comes in a wide variety of shapes, sizes, and types, but traditionally is a wide, cylindrical, usually metal container made of three or four basic parts: a handle, an outer (or lower) container that holds the working fluid, an inner (or upper), smaller container that fits inside the outer one and which holds the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Strainer
A sieve, fine mesh strainer, or sift, is a device for separating wanted elements from unwanted material or for controlling the particle size distribution of a sample, using a screen such as a woven mesh or net or perforated sheet material. The word ''sift'' derives from ''sieve''. In cooking, a sifter is used to separate and break up clumps in dry ingredients such as flour, as well as to aerate and combine them. A strainer (see Colander), meanwhile, is a form of sieve used to separate suspended solids from a liquid by filtration. Industrial strainer Some industrial strainers available are simplex basket strainers, duplex basket strainers, T-strainers and Y-strainers. Simple basket strainers are used to protect valuable or sensitive equipment in systems that are meant to be shut down temporarily. Some commonly used strainers are bell mouth strainers, foot valve strainers, basket strainers. Most processing industries (mainly pharmaceutical, coatings and liquid food indus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chinois
A chinois (; ) is a conical sieve with an extremely fine mesh. It is used to strain custards, purees, soups, and sauces, producing a very smooth texture. It can also be used to dust food with a fine layer of powdered ingredient. Etymology ''Chinois'' is a loanword from the French adjective meaning Chinese. French cooks call it this not because this kitchen tool comes from China, but because it resembles an Asian conical hat Description A related utensil is the tamis – a flat strainer through which food is pressed with a scraper or pestle. A similarly-shaped utensil is the China cap, a reference to the conical Asian hats that used to be common in China. It is a perforated metal conical strainer with much larger holes than a chinois. A China cap is used to remove seeds and other coarse matter from soft foods, but produces a coarser-textured product than the chinois. Both the chinois and the China cap often are used with a cone-shaped pestle. With the pestle tip placed i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cup (unit)
The cup is a cooking measure of volume, commonly associated with cooking and serving sizes. In the US, it is traditionally equal to . Because actual drinking cups may differ greatly from the size of this unit, standard measuring cups may be used, with a metric cup being 250 millilitres. United States Customary cup In the United States, the customary cup is half of a liquid pint. Legal cup The cup currently used in the United States for nutrition labelling is defined in United States law as 240 ml. Conversion table to US Legal cup The following information is describing that how to measure US Legal Cup in different ways. Coffee cup A "cup" of coffee in the US is usually 4 fluid ounces (118 ml), brewed using 5 fluid ounces (148 ml) of water. Coffee carafes used with drip coffee makers, e.g. Black and Decker models, have markings for both water and brewed coffee as the carafe is also used for measuring water prior to brewing. A 12-cup carafe, for example, has mar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saucepan
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning. Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down. History The history of cooking vessels before the development of pottery is minimal due to the limited archaeolog ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pint
The pint (, ; symbol pt, sometimes abbreviated as ''p'') is a unit of volume or capacity in both the imperial unit, imperial and United States customary units, United States customary measurement systems. In both of those systems it is traditionally one eighth of a gallon. The British imperial pint is about 20% larger than the American pint because Comparison of the imperial and US customary measurement systems, the two systems are defined differently. Almost all other countries have standardized on the metric system, so although some of them still also have traditional units called pints (such as for beverages), the volume varies by regional custom. The imperial pint (≈) is used in the United Kingdom and Ireland and to a limited extent in Commonwealth of Nations, Commonwealth nations. In the United States, two kinds of pint are used: a liquid pint (≈) and a less-common dry pint (≈). Other Dominion , former British colonies, such as Canada, Australia, South Africa and New Z ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
The Cook's Decameron
''The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes'' is a cookbook by Emily Waters (as Mrs. W. G. Waters) first published in 1901. Introduced in the form of a story inspired by Giovanni Boccaccio's ''Decameron ''The Decameron'' (; it, label=Italian, Decameron or ''Decamerone'' ), subtitled ''Prince Galehaut'' (Old it, Prencipe Galeotto, links=no ) and sometimes nicknamed ''l'Umana commedia'' ("the Human comedy", as it was Boccaccio that dubbed Dan ...'' (for which it is named), the book introduces the fictional Marchesa di Sant Andrea who learns that nine aristocratic friends have all been forced to postpone much anticipated dinner parties as their cooks have all resigned. That evening, the Marchesa and her friends meet and make plans to establish a cooking school under the Marchesa's direction. Following the introductory fiction, the form reverts to a more conventional cookbook, and Waters presents more than 200 recipes for Ita ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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