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Nage (food)
Nage is the term (French word) for a flavored liquid used for poaching delicate foods, typically seafood. A traditional nage is a broth flavored with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter. Background Cooking something ''à la nage'' translates as “while swimming” ( French ''nage'') and refers to cooking in a well-flavored court-bouillon Court-bouillon or court bouillon (in Louisiana, pronounced ''coo-bee-yon'') is a quickly-cooked broth used for poaching (food), poaching other foods, most commonly fish (food), fish or seafood. It is also sometimes used for poaching vegetables, e .... Eventually the term "nage" itself came to refer to a broth which, while light, is strong enough to be served as a light sauce with the dish itself, unlike a court-bouillon which is omitted. Additional ingredients such as tomatoes are sometimes added. See also * Demi-glace References Food ingredie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poaching (cooking)
Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock (food), stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about ). This temperature range makes it particularly suitable for delicate food, such as egg (food), eggs, poultry, fish and fruit, which might easily fall apart or dry out using other cooking methods. Poaching is often considered a healthy cooking method because it does not use fat for cooking or flavoring the food. Variations Shallow poaching This moist-heat cooking method uses a sautoir or other shallow cooking vessel; heat is transferred by conduction from the pan, to the liquid, to the food. Shallow poaching is best suited for boneless, naturally tender, single-serving-size, sliced, or diced pieces of meat, poultry, or fish. This preparation involves smearing the inside of the pan with whole bu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seafood
Seafood is any form of Marine life, sea life regarded as food by humans, prominently including Fish as food, fish and shellfish. Shellfish include various species of Mollusca, molluscs (e.g., bivalve molluscs such as clams, oysters, and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as Pinniped, seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some Edible seaweed, seaweeds and microalgae are widely eaten as :edible seaweeds, sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many Diet (nutrition), diets around the world, especially in coastal areas. Semi-vegetarianism, Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. The harv ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Language
French ( or ) is a Romance languages, Romance language of the Indo-European languages, Indo-European family. Like all other Romance languages, it descended from the Vulgar Latin of the Roman Empire. French evolved from Northern Old Gallo-Romance, a descendant of the Latin spoken in Northern Gaul. Its closest relatives are the other langues d'oïl—languages historically spoken in northern France and in southern Belgium, which French (Francien language, Francien) largely supplanted. It was also substratum (linguistics), influenced by native Celtic languages of Northern Roman Gaul and by the Germanic languages, Germanic Frankish language of the post-Roman Franks, Frankish invaders. As a result of French and Belgian colonialism from the 16th century onward, it was introduced to new territories in the Americas, Africa, and Asia, and numerous French-based creole languages, most notably Haitian Creole, were established. A French-speaking person or nation may be referred to as Fra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Court-bouillon
Court-bouillon or court bouillon (in Louisiana, pronounced ''coo-bee-yon'') is a quickly-cooked broth used for poaching (food), poaching other foods, most commonly fish (food), fish or seafood. It is also sometimes used for poaching vegetables, egg (food), eggs, sweetbreads, Comb (anatomy), cockscombs, and delicate Meat, meats. It includes seasonings and salt but lacks animal gelatin. Description Court bouillon loosely translates from French as "short broth" because the cooking time is brief in comparison with a rich and complex Stock (food), stock, and generally is not served as part of the finished dish. Because delicate foods do not cook for very long, it is prepared before the foods are added. Typically, cooking times do not exceed 60 minutes. Although a court bouillon may become the base for a stock or fumet, in traditional terms it is differentiated by the inclusion of Acidulated water, acidulating ingredients such as wine, vinegar, or lemon juice. In addition to contributi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Demi-glace
Demi-glace (, 'half glaze') is a rich brown sauce in French cuisine used by itself or as a base for other sauces. The term comes from the French word ''glace'', which, when used in reference to a sauce, means "icing" or "glaze." It is traditionally made by combining one part espagnole sauce and one part brown stock. The sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine. Common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (''demi-glace au bœuf'') or "chicken demi-glace" (''demi-glace au poulet''). Preparation Due to the considerable effort involved in making the traditional demi-glace, chefs commonly substitute a simple ''jus lié'' of veal stock or to create a simulated version, which the American cookbook author Julia Child referred to as a "semi-demi-glace" (i.e. sans espagnole sauce). See also * Gypsy sauce * List of sauces * Mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Footnotes
In publishing, a note is a brief text in which the author comments on the subject and themes of the book and names supporting citations. In the editorial production of books and documents, typographically, a note is usually several lines of text at the bottom of the page, at the end of a chapter, at the end of a volume, or a house-style typographic usage throughout the text. Notes are usually identified with superscript numbers or a symbol.''The Oxford Companion to the English Language'' (1992) p. 709. Footnotes are informational notes located at the foot of the thematically relevant page, whilst endnotes are informational notes published at the end of a chapter, the end of a volume, or the conclusion of a multi-volume book. Unlike footnotes, which require manipulating the page design (text-block and page layouts) to accommodate the additional text, endnotes are advantageous to editorial production because the textual inclusion does not alter the design of the publication. H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
