Meat stock recipe Hungarian Beef Goulash is made with lean beef sirloin, beef stock, butter, chopped onion, chopped tomato, diced green pepper, flour, poppy seeds, hungarian sweet paprika, dry red wine, water, egg noodles, and sour cream.
Meat stocks: can turn up in soups, risottos and gravies.
Rennet: found in many hard cheeses. Rennet is an enzyme extracted from the stomach lining of slaughtered calves. Vegetarian cheese can be made using microbial or fungal enzymes.
Also, sauce made with red wine, meat stock, and chopped shallots.
Marée, la - (Fr.): literally the tide; usually used to indicate seafood that is fresh.
Marennes (Fr.): flat-shelled green-tinged plate oyster. Also the French coastal village where flat-shelled oysters are raised.
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"Among the low-caste poor of southern India it was a common practice to add to their pepper water a tiny salt fish known as karavat, but naturally it never occurred to the predominatly vegetatrian Hindus of southern India to beef up the soup with meat stock and add small pieces of meat to the ...
A savory glaze might be a reduced meat stock or aspic, whereas a sweet glaze could be anything from melted jelly to a chocolate coating. An egg wash brushed on pastry before baking to add color and shine is also called a glaze. glaze v.
" A clear jelly made from meat stock (or occasionally from fruit or vegetable juices) thickened with gelatin. Used to coat foods or it is cubed and used as a garnish. It also refers to a molded, usually tomato-based, gelatin salad.
Borscht - soup containing beets and other vegetables; it is usually made with a meat stock base.
Boston Baked Beans - An American bean dish often made in a crock. These are small white beans (navy or pea beans) cooked with salt pork and sweetener such as molasses, maple syrup or brown sugar.
a soup from Russia and Poland made with fresh beets, assorted vegetables, and sometimes with meat and/or meat stock, usually garnished with a dollop of sour cream and served either hot or cold.
glace de viande (glahs duh vee-AHND) - It is a meat glaze by French definition, but it is actually a very high end bouillon cube made by reducing unsalted meat stock. The stock is boiled down to about 20% of its original volume or until it is thick, viscous, and syrupy.
The ball with the flavored contents is placed in boiling water where it may be used to make tea or flavor sauces and soup or meat stocks. When the flavoring process is finished the ball is removed. An Infusion Ball may also be referred to as a tea ball or a tea egg.
Also known as "borsch." This is a beet soup. It is prepared with beets and an assortment of vegetables with meat and/or meat stock. It is served hot or cold and is often garnished with a dollop of sour cream. Boston lettuce ...
glace, ice cream; also glace de viande, meat stock reduced to a syrup-like consistency)
gougère: hors d'oeuvre of baked choux pastry, flavored with Gruyére
goujonette: a battered and deep-fried strip of fish filet
gousse: clove (of garlic); or pod (of a bean or pea) ...
Originally from Russia and Poland, borscht is a soup made with fresh beets. It can be prepared using an assortment of vegetables, or with meat and meat stock, or with a combination of both. Borscht can be served hot or cold; it should always be garnished with a dollop of sour cream.
Bosc pear ...
The pan is returned to the heat, and a liquid is added to act as a solvent. This liquid can be plain water, vegetable or meat stock, a spirit, some wine, verjuice or any other liquid. This allows the cook to scrape the dark spots from the bottom of the pan, and dissolve them creating a rich sauce.
Escalope- a slice; or scallop
Escargot- edible snail
Espagnole- Basic brown sauce
Estouffade- Brown meat stock
Etuver- To cook slowly covered with a minimum amount of liquid ...
Risotto---Rice baked with minced onions and meat stock and adding Parmesan cheese after baking
Romaine---Mild flavored,long narrow, and crisp leaves of salad greens of which the outer leaves are a fairly dark green and the inner leaves are light in color ...