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Barbecue or barbeque is a cooking method, a cooking device, a style of food, and a name for a meal or gathering at which this style of food is cooked and served.
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 flavor, moisture, and visual appeal to a dish. Sauce is a French word taken from the Latin salsa, meaning 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 in the 3rd century BC.
Scrambled eggs is a dish made from eggs stirred, whipped or beaten together while being gently heated, typically with salt, butter and sometimes other ingredients.
Chateaubriand is a dish that traditionally consists of a large center 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 center cut of the tenderloin the Chateaubriand.
Butter chicken curry or murg makhani is a curry of chicken in a spiced tomato, butter and cream sauce. It originated in India as a curry.
Hollandaise sauce, formerly also called Dutch sauce, is an emulsion of egg yolk, melted butter, and lemon juice. It is usually seasoned with salt, and either white pepper or cayenne pepper.
Steak tartare is a meat dish made from raw ground (minced) beef or horse meat. It is usually served with onions, capers, pepper, Worcestershire sauce, and other seasonings, often presented to the diner separately, to be added for taste. It is often served with a raw egg yolk on top of the dish.
A relish is a cooked and pickled product made of chopped vegetables, fruits, pickles or herbs and is a food item typically used as a condiment or as a salsa to enhance a staple. Examples are chutneys and the North American relish, a pickled cucumber jam eaten with hot dogs or hamburgers. In North America, the word "relish" is frequently used to describe a single variety of finely-chopped pickled cucumber relish, such as pickle, dill and sweet relishes.
A velouté sauce is a savory sauce that is made from a roux and a light stock. It is one of the "mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century, along with espagnole, tomato, béchamel, and mayonnaise or hollandaise. The term velouté is the French word for velvety.
A cooking apple or culinary apple is an apple that is used primarily for cooking, as opposed to a dessert apple, which is eaten raw. Cooking apples are generally larger, and can be tarter than dessert varieties. Some varieties have a firm flesh that does not break down much when cooked. Culinary varieties with a high acid content produce froth when cooked, which is desirable for some recipes. Britain grows a large range of apples specifically for cooking. Worldwide, dual-purpose varieties are more widely grown.
Mulukhiyah, molokheyya, molokhia or mulukhiyyahGreek: molokha is the leaves of Corchorus olitorius, commonly known in English as denje'c'jute,nalta jute, tossa jute, jute mallow or Jew's mallow. It is used as a vegetable. It is popular in Middle East, East African and North African countries and is called “Saluyot” in the Philippines. Mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. Mulukhiyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically bearing the same name as the vegetable in the local language. Traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.
In French cuisine, à la zingara, sometimes spelled as à la singara, is a garnish or sauce consisting of chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes madeira. Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind. The sauce is prepared by cooking the ingredients until the mixture reduces and thickens. This garnish is served with meat such as veal, poultry and sometimes eggs.
A steak is a meat generally sliced across the muscle fibers, potentially including a bone. It is normally grilled, though can also be pan-fried. It is often grilled in an attempt to replicate the flavor of steak cooked over the glowing coals of an open fire. Steak can also be cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.
Beurre Maître d'Hôtel, also referred to as Maître d'Hôtel butter, is a type of compound butter of French origin, prepared with butter, parsley, lemon juice, salt and pepper. It is a savory butter that is used on meats such as steak, fish, vegetables and other foods. It may be used in place of a sauce, and can significantly enhance a dish's flavor. Some variations with a sweet flavor exist. It is usually served cold as sliced disks on foods, and is sometimes served as a side condiment.
Testaroli, sometimes referred to as testarolo, is a type of pasta or bread in Italian cuisine that is prepared using water, flour and salt, which is sliced into triangular shapes. A common dish in the Lunigiana region and historical territory of Italy, it is an ancient pasta originating from the Etruscan civilization of Italy. Testaroli has been described as "the earliest recorded pasta." It is also a native dish of the southern Liguria and northern Tuscany regions of Italy.
Anchovy paste is a fish paste food product prepared using anchovies as a primary ingredient. It is used as a condiment and as an ingredient in various dishes, such as Scotch woodcock, and is a mass-produced product. It has been used for centuries to provide flavor to foods and as a source of nutrients, and it is a part of the cuisines of Great Britain, Italy, the Philippines and Vietnam. It is a major export product of Morocco.
Chaudfroid sauce, also spelled as chaud-froid sauce, is a culinary sauce that can be prepared using a reduction of boiled meat carcasses and other ingredients. Simpler preparations of the sauce omit the use of meat, and some use sauces such as espagnole, allemande or velouté as a base. Chaudfroid sauce is typically served cold, atop cold meats and cold meat-based dishes such as galantine and terrine.
References
- ↑ Sinclair, Charles Gordon (1998). International Dictionary of Food and Cooking. Chicago & London: Taylor & Francis. p. 11. ISBN 978-1-57958-057-5.
- ↑ Francatelli, Charles Elmé (1846). The Modern Cook: A Practical Guide to the Culinary Art in All Its Branches, Adapted as Well for the Largest Establishments as for the Use of Private Families. London: R. Bentley. pp. 12.
- ↑ Montagné, Prosper; Turgeon, Charlotte Snyder (1977) [1938]. Larousse Gastronomique: The Encyclopedia of Food, Wine and Cooking. New York: Crown Publishers. p. 816. ISBN 978-0-517-53137-2.
- ↑ "Albert Sauce". CooksInfo.com. Retrieved 2016-03-08.
- ↑ Krohn, Norman Odya (1983). Menu Mystique: The Diner's Guide to Fine Food & Drink. Middle Village, NY: Jonathan David Pub. p. 5. ISBN 978-0-8246-0280-2.
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