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Updated: May 10, 2025
Much of this difficulty, however, can be overcome if an effort is made to secure as little absorption of the fat as possible. If the ingredients of the food are properly mixed before applying the fat and if the fat is at the right temperature, good results can be obtained by the various methods of cooking with hot fat, which are frying, sauteing, and fricasseeing.
There are numerous ways of cooking food, but the principal processes are boiling, stewing, steaming, dry steaming, braizing, fricasseeing, roasting, baking, broiling, pan broiling, frying, and sauteing. Which one of these to use will depend on the food that is to be cooked and the result desired.
The room opened into the large and smoky kitchen, where the lodgers took their meals with the people of the farm and with the farmer himself, who was a widower. "I washed my hands, after which I went out. The old woman was fricasseeing a chicken for dinner in a large fireplace, in which hung the stew-pot, black with smoke. "'You have travelers, then, at the present time? said I to her.
This process is used in preparing such foods as chicken, veal, or game, but it is more frequently employed for cooking fowl, which, in cookery, is the term used to distinguish the old of domestic fowls from chickens or pullets. In fricasseeing, the meat to be cooked is cut into pieces and sauted either before or after stewing; then it is served with a white or a brown sauce.
Chops and thin cuts of meat, which are intended to be pan-broiled, are really sauted if they are allowed to cook in the fat that fries out of them. FRICASSEEING. A combination of sauteing and stewing results in the cooking process known as fricasseeing.
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