En vessie refers to a cooking method in which a meat or other dish is cooked in a (pig) bladder. A well-known application is with Bresse chicken: Poularde de Bresse en vessie; a prepared chicken is stuffed with foie gras, truffles, and other flavorings, then enclosed in the bladder and poached in chicken broth. [1] 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. [2] The meat remains extremely moist. [3] It has been likened to the cooking method of sous vide where meat is vacuum packed and cooked slowly in a water bath. [4] [5] A similar effect can be achieved by wrapping chicken in aluminum foil. [6]
A curry is a dish with a sauce seasoned with spices, mainly associated with South Asian cuisine. In southern India, leaves from the curry tree may be included.
Paella is a rice dish originally from Valencia. While non-Spaniards commonly view it as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian region. Valencians, in turn, regard paella as one of their identifying symbols. It is one of the best-known dishes in Spanish cuisine.
Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia.
Chateaubriand 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.
Pilaf or pilau is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other.
Biryani is a mixed rice dish originating among the Muslims of the Indian subcontinent. It is made with Indian spices, rice, and usually some type of meat, or in some cases without any meat, and sometimes, in addition, eggs and potatoes.
Pot-au-feu is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France, and has many regional variations. The best-known have beef as the main meat, but pork, ham, chicken and sausage are also used.
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
Mulukhiyah, also known as molokhia, molohiya, or ewedu, is a dish made from 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 and is mainly eaten in the Levant, Egypt, Cyprus, Libya, and Tunisia. In some countries it 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 it is either eaten chopped and sautéed in oil, garlic and cilantro like in Syria or turned into a kind of soup or stew like in Egypt, 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.
The poulet de Bresse or volaille de Bresse is a French chicken product which has appellation d'origine contrôlée status, and which was registered as a Protected Designation of Origin under EU and UK law as Volaille de Bresse / Poulet de Bresse / Poularde de Bresse / Chapon de Bresse. It may be produced only from white chickens of the Bresse Gauloise breed raised within a legally-defined area of the historic region and former province of Bresse, in eastern France.
Fried chicken, also known as Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.
Philippine adobo is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the Philippines.
A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patties, such as hamburgers.
Eugénie Brazier, known as "la Mère Brazier", was a French chef who, in 1933, became the first person awarded six Michelin stars, three each at two restaurants: La Mère Brazier in the rue Royale, one of the main streets of Lyon, and a second, also called La Mère Brazier, outside the city. This achievement was unmatched until Alain Ducasse was awarded six stars with the publication of the 1998 Michelin Guide.
Poularde is culinary term for a chicken that is at least 120 days old at the time of slaughter and fattened with a rich diet that delays egg production. In the past it was common to spay the chickens early in life to ensure desirable meat quality, similar to the castration of a capon.
Mère is an honorary title given to talented female professional cooks, many of whom had no formal training, in France during the 18th, 19th, and 20th centuries. Between 1759 and the end of the 20th century multiple women have been called Mère. Their work turned the city of Lyon and its environs into the gastronomic center of France and the world, and the most famous of them, Mère Brazier, is regarded as "the mother of modern French cooking".
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