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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.
Simone Beck, Louisette Bertholle and Julia Child in their Mastering the Art of French Cooking describe blanquette de veau, as "a much-loved stew in France … veal simmered in a lightly seasoned white stock … served in a sauce velouté made from the veal cooking stock and enriched with cream and egg yolks". [3]
Hungarian: onion, paprika, white wine Normande sauce : prepared with velouté or fish velouté, cream, butter, and egg yolk as primary ingredients; [ 2 ] [ 3 ] some versions may use mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté, finished with a liaison of egg yolks and cream.
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A fish fond with gelatinous structure In the culinary arts , fond is a contraction of fonds de cuisine which is loosely described as "the foundation and working capital of the kitchen". [ 1 ] In its native usage, fond refers to the sauce created by dissolving the flavorful solid bits of food ( sucs ) stuck to a pan or pot after cooking.
iChat (previously iChat AV) is a discontinued instant messaging software application developed by Apple Inc. for use on its Mac OS X operating system.It supported instant text messaging over XMPP/Jingle or OSCAR protocol, audio and video calling, and screen-sharing capabilities.
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Adult white-fronted chats are 11–13 cm (4.3–5.1 in) in length and weigh 11–17 g (0.4–0.6 oz). [8] The male has a white face and breast bordered by a black band across the breast and nape to the hind crown. [7] [9] The upperparts are silver-grey, wings and upper tail coverts are dark brown, and the abdomen is white. [7]