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Supreme (cookery)
The term supreme (also spelled suprême) used in cooking and culinary arts refers to the best part of the food. For poultry, game and fish dishes, supreme denotes a fillet. Chicken In professional cookery, the term "chicken supreme" () is used to describe a boneless, skin-on breast of chicken. If the humerus bone of the wing remains attached, the cut is called "chicken cutlet" (). The same cut is used for duck () and other birds. Chicken supremes can be prepared in many ways. For example, supremes '' à la Maréchale'' are treated ''à l'anglaise'' ("English-style"), i.e. coated with eggs and breadcrumbs, and sautéed. A supreme can be minced, resulting in such dishes as '' suprême de volaille Pojarski''. There are also various versions with stuffing. A popular variety is ''suprême de volaille à la Kiev'', commonly known as chicken Kiev, for which chicken supremes are stuffed with butter. Fruit To supreme a citrus fruit is to remove the skin, pith, membranes, and seeds, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan Roasted Chicken Breasts, Garlic Mashed Potatoes, Fiddlehead Ferns And Sauce Supreme
Pan or PAN may refer to: Food * Pan (cooking), a piece of cooking equipment * Harina P.A.N., a pre-cooked corn meal * Pan or Paan, a North Indian term for betel Prefix * ''Pan-'', a prefix meaning "all", "of everything", or "involving all members" of a group People * Pan (surname), Chinese family name (潘 or 盤) * Pen Ran (), Cambodian singer and songwriter whose name is sometimes Romanized as Pan Ron Arts, entertainment, and media Card games * Pan (game), a shedding card game of Polish origin * Panguingue or Pan, a gambling card game Fictional characters * Pan (''Dragon Ball''), in ''Dragon Ball'' media * Peter Pan, created by James Barrie Films * ''Pan'' (1922 film), Norwegian film * ''Pan'' (1995 film), a Danish/Norwegian/German film * ''Pan'' (2015 film), film Literature and publishing * ''Pan'' (novel), by Knut Hamsun * ''Pan'' (magazine) an arts and literary review * Pan Books, a publisher Music Musical instruments * Pan, short for s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pozharsky Cutlet
A Pozharsky cutlet (, ', plural: , '; also spelled ''Pojarski'') is a breaded ground chicken or veal patty that is typical of Russian cuisine.Павел Сюткин, Ольга Сюткина. ''Непридуманная история русской кухни''Котлетная история Moscow: Астрель, 2015 (in Russian). .Н. А. Лопатина. История пожарских котлет. Тверь: ТО "Книжный клуб", 2014 (in Russian). Jeremy MacVeigh. ''International Cuisine''. Cengage Learning, 2008. pp218''Книга о вкусной и здоровой пище''. Moscow: Пищепромиздат (Food Industry publishing house), 1952, с. 191 (in Russian) nglish translation: ''Book of Tasty and Healthy Food: Iconic Cookbook of the Soviet Union''. Pozharskie croquettes. SkyPeak Publishing, 2012. /ref>Auguste Escoffier. ''A guide to modern cookery''. London: W. Heinemann, 1907. pp513 The dish was created in the beginning of the 19th c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cooking Techniques
This is a list of cooking techniques commonly used in cooking and food preparation. Cooking is the practice of preparing food for ingestion, commonly with the application of differentiated heating. Cooking techniques and ingredients vary widely across the world, reflecting unique environments, economics, cultural traditions, and trends. The way that cooking takes place also depends on the skill and type of training of an individual cook as well as the resources available to cook with, such as Butter, good butter which heavily impacts the meal. A B C File:Fromagerie gruyères-égouttage-4.jpg, The production of Gruyère cheese at the cheesemaking factory of Gruyères, Canton of Fribourg, Switzerland File:Svadbarski Kupus.jpg, Cooking of Svadbarski Kupus (wedding cabbage) in Clay pot cooking, clay pots, Serbia File:Coddled Eg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sorbet
Sorbet (, ) is a frozen dessert made using ice combined with fruit juice, fruit purée, or other ingredients, such as wine, liqueur, or honey. Sorbet does not contain dairy products. Sherbet is similar to sorbet, but contains dairy. Etymology The word ''sorbet'' entered English from French, derived from Italian ''sorbetto'', which in turn came from the Ottoman Turkish or Iranian ''sharbat'', originally referring to a type of beverage. The word ''sharbat'' is derived from the Arabic verb ''shariba'', which means "to drink". Sherbet in Europe still refers to a type of flavored drink, while North American sherbet is similar to sorbet. August Escoffier describes sorbet as "very light and barely-congealed ices, served after the Entrées. They serve in freshening the stomach, preparing it to properly receive the roast. They are appetizers and help to aid digestion".August Escoffier, ''The Escoffier Cook Book'', 1976, , translation of ''Le Guide Culinaire'', 1903, p. 853 Sorbet i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Sauce
White is the lightest color and is achromatic (having no chroma). It is the color of objects such as snow, chalk, and milk, and is the opposite of black. White objects fully (or almost fully) reflect and scatter all the visible wavelengths of light. White on television and computer screens is created by a mixture of red, blue, and green light. The color white can be given with white pigments, especially titanium dioxide. In ancient Egypt and ancient Rome, priestesses wore white as a symbol of purity, and Romans wore white togas as symbols of citizenship. In the Middle Ages and Renaissance a white unicorn symbolized chastity, and a white lamb sacrifice and purity. It was the royal color of the kings of France as well as the flag of monarchist France from 1815 to 1830, and of the monarchist movement that opposed the Bolsheviks during the Russian Civil War (1917–1922). Greek temples and Roman temples were faced with white marble, and beginning in the 18th century, wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Suprême Sauce
''Suprême'' sauce () is a classic and popular "daughter sauce" of French cuisine. It consists of velouté, a " mother sauce", thickened with cream and strained. Recipes According the '' Larousse Gastronomique'', a seminal work of French ''haute cuisine'', first published in 1938, ''suprême'' sauce is made from the mother sauce ''velouté'' (white stock thickened with a white roux—in the case of ''suprême'' sauce, chicken stock is usually preferred), reduced with heavy cream or ''crème fraîche'', and then strained through a fine sieve. A light squeeze of lemon juice is commonly added. In many cases, chefs also choose to add finely chopped and lightly sautéed mushrooms to the dish, although this was not specifically mentioned in ''Larousse Gastronomique'' or by Auguste Escoffier, the "Emperor of the World's Kitchens", who was an arbiter of classic French cuisine. '' The Cook's Decameron'' suggests the following recipe: the sauce is made by placing three-quarters of a pin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Citrus
''Citrus'' is a genus of flowering trees and shrubs in the family Rutaceae. Plants in the genus produce citrus fruits, including important crops such as oranges, mandarins, lemons, grapefruits, pomelos, and limes. ''Citrus'' is native to South Asia, East Asia, Southeast Asia, Melanesia, and Australia. Indigenous people in these areas have used and domesticated various species since ancient times. Its cultivation first spread into Micronesia and Polynesia through the Austronesian expansion (–1500 BCE). Later, it was spread to the Middle East and the Mediterranean () via the incense trade route, and from Europe to the Americas. Renowned for their highly fragrant aromas and complex flavor, citrus are among the most popular fruits in cultivation. With a propensity to hybridize between species, making their taxonomy complicated, there are numerous varieties encompassing a wide range of appearance and fruit flavors. Evolution Evolutionary history The large cit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mandarin Oranges Canned
Mandarin or The Mandarin may refer to: Language * Mandarin Chinese, branch of Chinese originally spoken in northern parts of the country ** Standard Chinese or Modern Standard Mandarin, the official language of China ** Taiwanese Mandarin, Standard Chinese as spoken in Taiwan * Old Mandarin or Early Mandarin was the speech of northern China during the Jurchen-ruled Jin dynasty and the Mongol-led Yuan dynasty (12th to 14th centuries). * Mandarin (late imperial lingua franca), the spoken standard of the Ming and Qing dynasties of China Biological species * Mandarin orange (''Citrus reticulata''), a sweet, orange lookalike * Mandarin duck (''Aix galericulata''), a perching duck species found in East Asia * Mandarin dogfish, two species of small shark in the genus ''Cirrhigaleus'' off East Asian coast * Mandarinfish (other), various fishes * Mandarin vole (''Lasiopodomys mandarinus''), a species of vole found in China and the Korean Peninsula * Spotted mandarin (disambigu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken Kiev
Chicken Kiev, also known as chicken Kyiv, is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. Since fillets are often referred to as suprêmes in professional cookery, the dish is also called "suprême de volaille à la Kiev". Stuffed chicken breast is generally known in Russian and Ukrainian cuisines as ''côtelette de volaille''. Though it has disputed origins, the dish is particularly popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world. History The history of this dish is not well documented, and various sources make claims about its origin. Since the 18th century, Russian chefs have adopted many techniques of French ''haute cuisine'' and combined them with the local culinary tradition. The adoption was furthered by the French chefs, such as Marie-Antoine Carême and Urbain Dubois, who were hired by Russ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; , , 'jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchange ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
