Gratin dish
A shallow ovenproof dish that is used for cooking au gratin dishes - where the dish is cooked until the top is crisply baked.
Waitrose ...
Gratin D'endives Ardennaise
Filed under: Side Dishes, French, Southern, Soul food, Canadian
Total time: 1½ hours PT5400.0S Prep time: 20 min ...
Au Gratin Carrots
1/4 cup butter, divided
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
4 ounces american cheese, cubed
2 tablespoons fresh parsley, chopped
2 cups crushed cornflakes ...
To gratinate Traditionally any dish that is topped with cheese or combination of bread crumbs and butter, then baked or grilled until brown and crispy.
Au Gratin
Origin: French
A cooked dish, covered with a sauce, sprinkled with grated cheese or crumbs and then browned under the grill.
Au gratin:
a French term referring to a dish with a browned topping of bread crumbs and/or grated cheese; also known as gratin.
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Gratin recipes
Brussels sprouts gratin with bacon, cream and almonds
By Sophie Grigson ...
Au gratin - A dish, such as a casserole, topped with cheese, butter, or bread crumbs, then browned.
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Au gratin is a French style of cooking where breadcrumbs and butter are placed on top of a casserole of any type and browned under the broiler to give the top a nice crunch. Cheese in au gratin topping is not a requirement, even if it is delicious.
Mashing, Grating, Grinding & Mixing Tools
chinois Notes: This fits on top of a deep container and mashes food that pressed through it.
eggbeater Substitutes: Beat mixture vigorously with a fork OR shake mixture in a sealed jar ...
Gratin
Any dish covered with cheese or buttered breadcrumbs and baked or broiled.
Gravlax
Cured raw salmon.
Gratin Dauphinois
Read full recipe published at Riverford Organic Vegetables
Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z ...
GRATIN:
From the French word for "crust." Term used to describe any oven-baked dish--usually cooked in a shallow oval gratin dish--on which a golden brown crust of bread crumbs, cheese or creamy sauce is form.
gratin de courge le beaujolais winter squash au gratin Recipe
Ingredients: Butternut squash to make 2 lbs chopped, garlic, minced and chopped, Salt, leek or bunch of scallions (chopped) (medium), bacon, butter, sour cream, Salt and pepper, ...
gratin To bind together or combine food with a liquid such as cream, milk, bchamel sauce, or tomato sauce, in a shallow dish. The mixture is then baked until cooked and set.
Gratinados - [Spanish] au gratin.
Gratine - Served with a bread crumb or cheese topping.
gratine: To sprinkle with cheese or breadcrumbs and brown under the salamander
gras: Fat, plump
graisse: Grease or fat ...
Gratin - A way of binding together, or combining, cooked or raw foods (usually vegetables or pasta-baked macaroni and cheese is a gratin) with a liquid such as cream, milk, bchamel sauce, or tomato sauce, ...
Gratin - Either the golden brown crust which forms on the surface of the dish when it is browned in the oven or put under a broiler, usually coated with grated cheese, bread crumbs, or a mixture of egg and bread crumbs, or, ...
Gratin, au:
[French] dishes cooked in the oven which form a crust on the surface. This is expedited by placing the dish under the broiler. Bread crumbs and cheese are often sprinkled on top of these dishes to help form the crust.
Gratin: ...
Au Gratin
Baking or Grilling using cheese or breadcrumbs on a sauce base.
Barbeque ...
Au gratin
Foods covered with a sauce, sprinkled with cheese or bread crumbs, or both, and baked to a golden brown
Au jus ...
Au Gratin Potatoes
This creamy casserole recipe layers potatoes, scallions, and Gruyere cheese topped with a half-and-half and nutmeg mixture.
More Side Dishes with Potatoes ...
Au gratin
Topped with crumbs or cheese and a sauce which is then browned in the oven, e.g., cauliflower au gratin.
Au jus ...
Au Gratin: To brown the top of a dish either in the oven or under a grill. Usually of cheese or breadcrumbs mixture.
au gratin (GRAH-tn) - To dress up vegetables, meats, and fish with a layer of bread crumbs and/or grated cheese on top. It is then broiled or baked until a thin brown crust forms.
Au gratin: Topped with crumbs and/or cheese and browned in oven or under a broiler.
Au jus: Served in its own juices.
Baste: To moisten foods during cooking with pan drippings or special sauce in order to add flavor and prevent drying.
Grating wasabi releases volatile compounds, which gradually dissipate with exposure to the air. Using a traditional sharkskin grater and keeping the rhizome at a 90-degree angle to the grating surface generally minimizes exposure to the air.
gratin pan: A shallow 10-inch pan without a lid. Often used to broil a dish.
griddle: A pan with a smooth surface and shallow sides.
Grating is defined as to reduce to fragments, shreds, or powder by rubbing against an abrasive surface. In most cases this means taking the ingredient and using a cooking utensil, such as a grater, to shred the ingredient.
Dutch Oven ...
Gratin
Food mixed together then baked until cooked, set and golden brown. Cheese or egg yolks are often and important ingredient.
Gravy ...
gratin: crusty-topped dish; also refers to a casserole
gratin dauphinois: baked casserole of sliced potatoes w/cream and sometimes cheese
gratin savoyard: baked casserole of sliced potatoes w/bouillon, cheese, butter ...
Gratin De Fruits Rouges (France): Berries gratin with Morella cherries and raspberries with a touch of vanilla.
Green Tea (Japan, China, Taiwan): Rich in epigallocatechingallate and believed to prevent occurrence of proglandin gland cancer.
A gratin is any dish that is topped with cheese or breadcrumbs mixed with bits of butter, then heated in the oven or under the grill until brown and crispy. The terms au gratin or gratine refer to any dish prepared in this way.
AU GRATIN
A way of covering a dish with cheese and breadcrumbs to obtain a brown crust in the oven.
AU JUS ...
Au gratin
Topped with crumbs and/or grated cheese and browned in the oven or under the broiler.
Au jus ...
Au Gratin
Refers to a food that is prepared so that when it is cooked it has a brown, crusty surface. The term also refers to the cooking process used to achieve this effect.
French Gratin Potatoes
Cheese Fondue
Baked Apricot Brie
More cheese, please » ...
What is Gratin? In the culinary arts, the term gratin refers to a dish that is topped with seasoned breadcrumbs and ... Read the definition of Gratin.
Gremolata ...
Potatoes Gratin
For Potatoes Gratin you will need russet potatoes sliced very thin, heavy cream, garlic cloves minced, fresh thyme leaves chopped, fresh chives chopped, parmesan cheese freshly grated, kosher salt, ...
Grind coconut gratings with roasted red chillies and tamarind smoothly.
Before removing, put ginger, green chillies and salt to the masala and grind for another few minutes.
No seasoning is required for thick chutney.
Au gratin A dish topped with breadcrumbs or grated cheese, cooked in the oven and/or finished off under the grill until golden brown and toasted.
Gratin A sweet or savory dish baked or broiled so its topping forms a golden crust. Guacamole A mixture of fresh avacado lime or lemon juice, other seasonings and frequently made with diced onion, tomatoes and cilantro.
...
Au Gratin Sprinkled with breadcrumbs, cheese or both and browned under a grill before serving. Translates as 'with a crust'.
Au Jus Describes a meat which is served in its own cooking juices. Translates as 'with the juice'.
Instead of manually grating the ube, you may cut it in cubes and use a blender to powderize the ube.
Filipino Recipes
Menu ...
for the table when young and excellent for grating when mature.
firm-ball stage Sugar syrup that has reached a temperature of 243 F.
( 117 C. ) and that forms a firm ball between the fingers when immersed
in cold water.
After it has aged, it has a more piquant, saltier flavour and is usually used only for grating and cooking. asparagiAsparagus. Both white and green varieties are available across Italy.
Cannelloni - An Italian dish made of sheets or tubes of pasta filled with meat, cheese or fish, sauced and baked au gratin.
Cauliflower Gratin - Gratin de Chou-Fleur
Asparagus in Fragrent Sauce
Panna Cotta
Chocolate Buttermilk Pie
Traditional Roast Rib of Beef with Gravy
Horseradish Sauce
Yorkshire Pudding
Roast Potatoes
Brown beef stock recipe ...
Gratin (Au Gratin): A dish covered with crumbs and cheese and baked either in the oven or under a broiler.
Grease: To rub and coat the inside of a baking pan with fat before pouring in food or batter.
Used for grating.
Pepper
A widely used seasoning ground from the pepper berry. Black pepper is ground from the immature berries. White pepper is ground from the mature berries with the hull removed. Also used whole in pickling.
Pesto ...
Wasabi paste ist made by grating fresh wasabi root on a grater to a very fine texture; most conservative cooks will use graters made from shark skin (samezayano-wasabi-oroshi ["皮のワサ"おろ-]), yet metal graters are also in use.
grater - a grater is necessary for grating cheese, vegetables (cabbage and carrots for coleslaw come to mind), citrus zest etc. One grater will usually have several different sets of blades for grating different textures and sizes.
gratin: a baked dish, often topped with cheese and/or bread crumbs, then browned under a salamander or broiler (also gratine, French onion soup, topped with a crouton and cheese, and browned under a salamander or broiler) ...
A food processor, fitted with the appropriate blades, can also be used for grating. The food that is being grated should be firm. Cheese that needs to be grated can be refrigerated first for easier grating.
GRILL ...
Roasted Sweet Potato and Vanilla Bean Gratin
Veggie sides. Warm vegetable casseroles are an easy side dish to make ahead and warm up just before serving.
The name of a potato gratin with lots of cream and garlic, all topped with Gruyere cheese.
Day letter (food industry term):
A daily bulletin with current product and pricing information sent to retail stores See bulletin.
Fresh breadcrumbs are made by grating fresh, soft bread. If a recipe specifically calls for fresh or soft breadcrumbs, make them of fresh or slightly dry white bread by processing it in a blender.
or baked in the oven Garides: shrimp Kafes: coffee Kalamaria: squid Kalamata: probably the most famous Greek olive Kasseri: creamy farm cheese with a bitey flavor Kefalotiri: a hard, salty cheese, good for grating ...
Grate- To rub food across a grating surface that separates the food into very fine particles.
Grease- To coat a pan with fat to keep foods from sticking.
Grill- To cook food over hot coals ...
 See also: Cheese, Cooking, Sauce, Vegetable, Flavor
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