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Chateaubriand Steak
Chateaubriand (; sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand. In gastronomy of the 19th century, the steak for Chateaubriand could be cut from the sirloin, and served with a reduced sauce named Chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. It was also traditionally served with mushrooms. Etymology and origins Chateaubriand is named after the French author François-René de Chateaubriand. There are several stories about what the original dish was. With French origins, the '' Larousse Gastronomique'' indicates that the dish ''Chateaubriand'' was created by the namesake's p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
France
France, officially the French Republic, is a country located primarily in Western Europe. Overseas France, Its overseas regions and territories include French Guiana in South America, Saint Pierre and Miquelon in the Atlantic Ocean#North Atlantic, North Atlantic, the French West Indies, and List of islands of France, many islands in Oceania and the Indian Ocean, giving it Exclusive economic zone of France, one of the largest discontiguous exclusive economic zones in the world. Metropolitan France shares borders with Belgium and Luxembourg to the north; Germany to the northeast; Switzerland to the east; Italy and Monaco to the southeast; Andorra and Spain to the south; and a maritime border with the United Kingdom to the northwest. Its metropolitan area extends from the Rhine to the Atlantic Ocean and from the Mediterranean Sea to the English Channel and the North Sea. Its Regions of France, eighteen integral regions—five of which are overseas—span a combined area of and hav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georges Auguste Escoffier
Georges Auguste Escoffier (; 28 October 1846 – 12 February 1935) was a French chef, restaurateur, and culinary writer who popularised and updated traditional French cooking methods. Much of Escoffier's technique was based on that of Marie-Antoine Carême, one of the codifiers of French ''haute cuisine''; Escoffier's achievement was to simplify and modernise Carême's elaborate and ornate style. In particular, he codified the recipes for the five mother sauces. Referred to by the French press as ''roi des cuisiniers et cuisinier des rois'' ("king of chefs and chef of kings"—also previously said of Carême), Escoffier was a preeminent figure in London and Paris during the 1890s and the early part of the 20th century. Alongside the recipes, Escoffier elevated the profession. In a time when kitchens were loud, riotous places where drinking on the job was commonplace, Escoffier demanded cleanliness, discipline, and silence from his staff. In bringing order to the kitchen, he t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Reduction (cooking)
In cooking, reduction is the process of thickening and intensifying the flavor of a liquid mixture, such as a soup, sauce, wine or juice, by simmering or boiling. Reduction is performed by simmering or boiling a liquid, such as a stock, fruit or vegetable juice, wine, vinegar or sauce, until the desired concentration is reached by evaporation. This is done without a lid, enabling the vapor to escape from the mixture. Different components of the liquid will evaporate at slightly different temperatures, and the goal of reduction is to drive away those with lowest points of evaporation. While reduction does concentrate the flavors left in the pan, reducing too much will decrease the amount of all liquid in the sauce, leaving a sticky, burnt coating on the pan. Sauces, ranging from basic brown sauce to béchamel sauce and even tomato sauce, are simmered for long periods (from 1 to 10 hours) but not boiled. Simmering not only develops the maximum possible flavor, but also allows i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce
In cooking, a sauce is a liquid, cream, or semi- solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. ''Sauce'' is a French word probably from the post-classical Latin ''salsa'', derived from the classical ''salsus'' 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' 20. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jus Lié
Jus or JUS may refer to: Language * Jussive mood, in grammar * Yus, two early Cyrillic letters * Jumla Sign Language, of Nepal (ISO 639-3:jus) Law * Jus (law), a right afforded to ancient Romans * Jus (canon law), a Roman Catholic custom Technologies * Japan-US (cable system), a sub-marine telecommunications cable * Jupiter Upper Stage, a NASA launch vehicle proposal Other uses * Jus Reservoir, Malacca, Malaysia * USA Jet Airlines, a cargo carrier (IATA:JUS) People with the given name ''Jus'' * Juš Kozak (1892–1964), Slovenian writer * Juš Milčinski, Slovenian theatre improviser * Jus Oborn (born 1971), British heavy metal musician See also * Au jus, in cooking, meat with sauce * IUS (other) * Ju (other) * Juice, liquid fruit * Jos (other) * Joos (other) Joos may refer to: * Joos (given name) * Joos (surname) See also * Jos (other) * Joss (other) --> , typing = , scope = Lexical , programming l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hollandaise Sauce
Hollandaise sauce ( or ; from French meaning "Dutch sauce") is a mixture of egg yolk, melted butter, and lemon juice (or a white wine or vinegar reduction). It is usually seasoned with salt, and either white pepper or cayenne pepper. It is well known as a key ingredient of eggs Benedict, and is often served on vegetables such as steamed asparagus. Origins ''Sauce hollandaise'' is French for "Hollandic sauce". The first documented recipe is from 1651 in La Varenne's ''Le Cuisinier François'' for "asparagus with fragrant sauce": The name was given during the Franco-Dutch war. La Varenne is credited with bringing sauces out of the Middle Ages with his publication and may well have invented hollandaise sauce. A more recent name for it is ''sauce Isigny'', named after Isigny-sur-Mer, which is famous for its butter. Isigny sauce is found in recipe books starting in the 19th century. By the 19th century, sauces had been classified into four categories by Carême. One o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tournée
''On Tour'' () is a 2010 internationally co-produced comedy-drama film directed by Mathieu Amalric. It stars Amalric himself as a producer who brings an American Neo-Burlesque troupe to France, played by genuine performers Mimi Le Meaux, Kitten on the Keys, Dirty Martini, Julie Atlas Muz, Evie Lovelle and Roky Roulette. In a road movie narrative, the plot follows the troupe as they tour French port cities with their show, which was performed for actual audiences during the production. The inspiration for the film was a book by Colette about her experience from music halls in the early 20th century, and a part of Amalric's aim was to translate the sentiment of the book to a modern setting. The film premiered at the 2010 Cannes Film Festival where it won the FIPRESCI Award, the festival's main prize from film critics. Amalric also received the Best Director Award, and the film was a nominee for the inaugural Queer Palm. Plot Formerly successful television producer Joachim Zand ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pommes Duchesse
Duchess potatoes () consist of a purée of mashed potato, Egg (food), egg yolk, and butter, which is forced from a piping bag or hand-moulded into various shapes which are then baked in a high temperature oven until golden."Duchess Potatoes" ''Cook's Country'', 2010. They are typically seasoned similarly to mashed potatoes with, for example, salt, pepper, and nutmeg. They are a classic item of French cuisine, and are found in historic French cookbooks. History The first known recipe for the dish was published in ''Menon (cookbook author), La Nouvelle Cuisinière Bourgeoise'' in 1746. The phrase ''à la duchesse'' became an appellation in French cuisine for any dish incorporating a mashed potato/egg yolk mixture. Recipes for duchess potat ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duchess Potatoes
Duchess potatoes () consist of a purée of mashed potato, egg yolk, and butter, which is forced from a piping bag or hand-moulded into various shapes which are then baked in a high temperature oven until golden."Duchess Potatoes" ''Cook's Country'', 2010. They are typically seasoned similarly to mashed potatoes with, for example, salt, pepper, and . They are a classic item of , and are found in historic French cookbooks. History The first known recipe for the dish was published in ''[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New York Strip With Beurre Maitre D'Hotel, Potatoes And Creamed Spinach
New or NEW may refer to: Music * New, singer of K-pop group The Boyz * ''New'' (album), by Paul McCartney, 2013 ** "New" (Paul McCartney song), 2013 * ''New'' (EP), by Regurgitator, 1995 * "New" (Daya song), 2017 * "New" (No Doubt song), 1999 * "new", a song by Loona from the 2017 single album '' Yves'' * "The New", a song by Interpol from the 2002 album ''Turn On the Bright Lights'' Transportation * Lakefront Airport, New Orleans, U.S., IATA airport code NEW * Newcraighall railway station, Scotland, station code NEW Other uses * ''New'' (film), a 2004 Tamil movie * New (surname), an English family name * NEW (TV station), in Australia * new and delete (C++), in the computer programming language * Net economic welfare, a proposed macroeconomic indicator * Net explosive weight, also known as net explosive quantity * Network of enlightened Women, an American organization * Newar language, ISO 639-2/3 language code new * Next Entertainment World, a South Korean media company ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Duchess Potatoes
Duchess potatoes () consist of a purée of mashed potato, egg yolk, and butter, which is forced from a piping bag or hand-moulded into various shapes which are then baked in a high temperature oven until golden."Duchess Potatoes" ''Cook's Country'', 2010. They are typically seasoned similarly to mashed potatoes with, for example, salt, pepper, and . They are a classic item of , and are found in historic French cookbooks. History The first known recipe for the dish was published in ''[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Woman's Day
''Woman's Day'' is an American women's magazine that covers such topics as homemaking, food, nutrition, physical fitness, physical attractiveness, and fashion. The print edition is one of the Seven Sisters (magazines), Seven Sisters magazines. The magazine was first published in 1931 by The Great Atlantic & Pacific Tea Company; the current publisher is Hearst Corporation. History A&P began publishing the U.S. edition as a free in-store menu/recipe planner, calculated to make customers buy more by giving them meal ideas in an easy-to-read format available inside A&P grocery stores. Following the 1936 opening of A&P's first modern supermarket (in Braddock, Allegheny County, Pennsylvania, Braddock, Pennsylvania), A&P expanded ''Woman's Day'' in 1937 through a wholly owned subsidiary, the Stores Publishing Company. Selling for five cents a copy (¢ today), the magazine featured articles on childcare, crafts, food preparation and cooking, home decoration, needlework and health, plu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
