|
Sauce Vin Blanc
Wine sauce is a culinary sauce prepared with wine as a primary ingredient, heated and mixed with stock, butter, herbs, spices, onions, garlic and other ingredients. Several types of wines may be used, including red wine, white wine and port wine. Some versions are prepared using a reduction. Several types of wine sauces exist, and it is used in many dishes, including those prepared with seafood, poultry and beef. Wine sauces are associated with French cuisine. Ingredients and preparation Wine is a primary ingredient in wine sauce. Wine sauce may be prepared using various wines, such as red wines, white wines, Burgundy wines, and port wines, among others. Ingredients in addition to wine may include stock, mushrooms, butter or shrimp butter, tarragon vinegar, shallot, chervil, tarragon, spices, onion, garlic and others. Some wine sauces are prepared using a reduction, which may intensify their flavor or make the flavor sharper. Reduced wine may be used to prepare thicker wine sau ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Wine 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, wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Velouté Sauce
A velouté sauce () is a savory sauce that is made from a roux and a light stock. It is one of the " mother sauces" of French cuisine listed by chef Auguste Escoffier in the early twentieth century. ''Velouté'' is French for 'velvety'. In preparing a velouté sauce, a light stock (one in which the bones of the base used have not been roasted previously), such as veal, chicken, or fish stock, is thickened with a blond roux. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté, fish velouté, seafood velouté). One of the first appearances of this sauce is in Sabina Welserin's recipe book of 1553 Derived sauces ''Sauce velouté'' often is served on poultry or seafood dishes and is also used as the base for other sauces. Sauces derived from a velouté sauce include: * Albufera sauce: with addition of meat glaze, or ''glace de viande'' * Allemande sauce: by adding a few drops of lemon juice, egg yolks, and cream *Aurore: tomato purée * Sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coq Au Vin
''Coq au vin'' (; , "rooster/cock with wine") is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. A red Burgundy wine is typically used, though many regions of France make variants using local wines, such as ''coq au vin jaune'' ( Jura), ''coq au riesling'' (Alsace), ''coq au pourpre'' or ''coq au violet'' ( Beaujolais nouveau), and ''coq au Champagne''. History Several legends trace ''coq au vin'' to ancient Gaul and Julius Caesar, but the recipe was not documented until the early 20th century; it is generally accepted that it existed as a rustic dish long before that. Oxford Companion to Food, ''s.v.'' cock A somewhat similar recipe, ''poulet au vin blanc'', appeared in an 1864 cookbook. Simone Beck, Louisette Bertholle and Julia Child included ''coq au vin'' in their 1961 cookbook ''Mastering the Art of French Cooking'', and Child prepared it twice on the PBS cooking show '' The French Chef.'' This exposure helped to increase the visi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poultry
Poultry () are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, Eggs as food, eggs or feathers. The practice of animal husbandry, raising poultry is known as poultry farming. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, and domestic turkey, turkeys). The term also includes waterfowls of the family Anatidae (ducks and geese) but does not include wild birds hunted for food known as game (hunting), game or wild meat, quarry. Recent genomic studies involving the four extant junglefowl species reveals that the domestication of chicken, the most populous poultry species, occurred around 8,000 years ago in Southeast Asia. This was previously believed to have occurred around 5,400 years ago, also in Southeast Asia. The process may have originally occurred as a result of people hatching and rearing young birds from eggs collected from the wild, ... [...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] |
Coq Au Vin Rouge
Coenzyme Q10 (CoQ10 ), also known as ubiquinone, is a naturally occurring biochemical cofactor (coenzyme) and an antioxidant produced by the human body. It can also be obtained from dietary sources, such as meat, fish, seed oils, vegetables, and dietary supplements. CoQ10 is found in many organisms, including animals and bacteria. CoQ10 plays a role in mitochondrial oxidative phosphorylation, aiding in the production of adenosine triphosphate (ATP), which is involved in energy transfer within cells. The structure of CoQ10 consists of a benzoquinone moiety and an isoprenoid side chain, with the "10" referring to the number of isoprenyl chemical subunits in its tail. Although a ubiquitous molecule in human tissues, CoQ10 is not a dietary nutrient and does not have a recommended intake level, and its use as a supplement is not approved in the United States for any health or anti-disease effect. Biological functions CoQ10 is a component of the mitochondrial electron transport ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce Lyonnaise
Sauce lyonnaise () is a compound or small French sauce of demi-glace, white wine, vinegar and onions served with small cuts of meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ... principally for left-overs.'' Larousse Gastronomique'' (1961), Crown Publishers(''Translated from the French, Librairie Larousse, Paris (1938)'') See also * Lyonnaise cuisine * Lyonnaise potatoes References {{France-cuisine-stub French sauces Cuisine of Lyon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bone Marrow (food)
Humans widely use the bone marrow of animals as food. It consists of yellow marrow contained in long bones. There is also red marrow, which contains more nutrients than yellow marrow. It may be found in bone-in cuts of meat purchased from a butcher or supermarket. History Many cultures have used bone marrow as food throughout history. Some anthropologists believe that early humans were scavengers rather than hunters in some regions of the world. Marrow would have been a useful food source (largely due to its fat content) for tool-using hominids, who were able to crack open the bones of carcasses left by apex predators such as lions and wolves.Bruce Bower"Hunting ancient scavengers – some anthropologists say early humans were scavengers, not hunters" ''Science News''. 9 March 1985. Retrieved 16 February 2013. . Retrieved March 23, 2019. Stones shaped like hand-sized balls have been revealed as tools used for cracking open bones to get access to the marrow, and go back almo ... [...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] |
Meat Glaze
Meat glaze (French: ''glace de viande'') is a dark brown, gelatinous flavouring agent used in food preparation. It is obtained by reducing brown stock through evaporation by slow heating. Compared to demi-glace, meat glaze is about twice as concentrated. Its high viscosity and salt content gives it an unusually long shelf life. Meat glaze is used to add flavor to soups. Early History In the Late Middle Ages, Upper-class families used glazing to elevate the appeal of not just meat but also pies, poultry, and meatballs with gold, green, and even red colored glazes; these glazes would make the meat seem like it was for royalty and more valuable. Differences The main difference between glazes and sauces, and marinades is that glazes are typically brushed on not only meat, but also vegetables and poultry, while sauces are poured or dipped into, and marinades are infused by soaking into the meat. Marinade and glazing are very similar when it comes to cooking and meat. While both ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bordelaise Sauce
Bordelaise sauce () is a classic French sauce named after the Bordeaux region of France, which is famous for its wine. The sauce is made with dry red wine, bone marrow, butter, shallots and sauce demi-glace. ''Sauce marchand de vin'' ("wine-merchant's sauce") is a similar designation. Traditionally, bordelaise sauce is served with grilled beef or steak, though it can also be served with other meats that pair well with red wine demi-glace–based sauces. New Orleans bordelaise A bordelaise sauce in traditional New Orleans-style Louisiana Creole cuisine is different from the French classical version, although both are available in the city. The basic flavor is garlic rather than red wine and bone marrow. Another sauce called "bordelaise" in New Orleans consists of butter, olive oil, shallots, parsley Parsley, or garden parsley (''Petroselinum crispum''), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
