NOUN | a cooking liquid | cooking liquids | |
NOUN article.ind sg | pl
21 translations
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Usage Examples English
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- It is served with a "beurre blanc" consisting of the cooking liquid mounted with butter.
- Red wine and/or the animal's own blood is sometimes added to the cooking liquid.
- they are served on a bowl of noodles, in a broth made from their seasoned cooking liquid.
- The wrapped "sarma" are layered over bone-in lamb chops and simmered slowly in the cooking liquid.
- Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a "pressure cooker".
- A successful braise intermingles the flavors of the foods being cooked with those of the cooking liquid.
- Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.
- Fresh leaves are typically torn into strips, tied in a knot to facilitate removal, placed in the cooking liquid, then removed at the end of cooking.
- One method skips the added sugar by reducing the cooking liquid to a naturally sweet starch-thickened glaze.
- The texture of dishes cooked by the boiling pot method varies from pilafs and very thick stews to soups, all the recipes in Juan 1 of the YSZY were made using the same base mutton and cardamom broth as a cooking liquid.
- Poule, chapon, or poularde au riz is a dish in French cuisine consisting of a poached or braised chicken served with rice cooked in the chicken's cooking liquid or broth.
- Historically, mutton stock was the most common cooking liquid for Turkish pilafs, which according to 19th century American sources was called "pirinç".
- The blood of a slaughtered animal was thus drained before the meat was used and the blood itself was not used as a cooking liquid or drink.
- It is similar in function to a sieve; however, a ladle-sized slotted spoon is most typically used to retrieve items from a cooking liquid while preserving the liquid in the pot, while table-sized slotted spoons are often used to serve foods prepared or packaged in juices, such as canned fruit and vegetables.
- The advantage of the method is that the meat does not come into contact with the cooking liquid; in "Poularde de Bresse en vessie", the juices from the chicken all stay in the chicken, and turn into a flavorful jelly if the dish is served cold.
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Contains translations by TU Chemnitz and Mr Honey's Business Dictionary (German-English only).
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