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Versions include (i) béchamel and cooked chopped onions and (ii) onions and rice in white stock, reduced to paste and blended with butter and cream. [ 43 ] Tartare – Cold sauce of mayonnaise with hard-boiled egg yolks, with onions and chives.
A variety of thick soups, served hot - with many different types of recipes and regional differences. Avgolemono: Greece: Potage Chicken broth, rice or orzo, and lemon, thickened with tempered eggs: Avocado soup: Can be prepared and served as a cold or hot soup Bacon soup: Europe: Chunky Bacon, vegetables, and a thickening agent. Pictured is ...
A name given to different typical dishes of many countries with Iberian heritage. For example, in Brazil, a pastel is a common fast food dish, consisting of thin pastry envelopes wrapped around assorted fillings, then deep fried in vegetable oil. Pictured is a Brazilian pastel. Pastizz: Malta
Recipe writers sometimes also list variations of a traditional dish, to give different tastes of the same recipes. Recipe writers may include a narrative before or after the recipe to add to the significance of the recipe. These consist of cultural values or personal stories relating to the dish. [25]
Pressure cooking – cooking in a sealed vessel that does not permit air or liquids to escape below a preset pressure, which allows the liquid in the pot to rise to a higher temperature before boiling. Simmering – foods are cooked in hot liquids kept at or just below the boiling point of water, [3] but higher than poaching temperature.
Course – specific set of food items that are served together during a meal, all at the same time. A course may include multiple dishes or only one, and often includes items with some variety of flavors. For instance, a hamburger served with fries would be considered a single course, and most likely the entire meal. See also full course dinner.
Alternative names and variants include eggy bread, Bombay toast, gypsy toast, and poor knights (of Windsor). When French toast is served as a sweet dish, sugar , vanilla , or cinnamon are also commonly added before pan-frying, and then it may be topped with sugar (often powdered sugar ), butter, fruit, or syrup.
Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include pumpkin, carrots, potatoes, pig's trotters and bird's nests. [2] Other types of soup include fruit soups, dessert soups, pulse soups such as split pea, cold soups and other styles.