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A terrine (French pronunciation:), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.
A contemporary terrine and galantine platter. A garde manger (pronounced [gaʁd mɑ̃ʒe]; French) is a cool, well-ventilated area where savory cold dishes (such as salads, hors d'œuvres, appetizers, canapés, pâtés, and terrines) are prepared and other foods are stored under refrigeration.
A terrine is a glazed earthenware (terracotta, French terre cuite) cooking dish [1] with vertical sides and a tightly fitting lid, generally rectangular or oval. Modern versions are also made of enameled cast iron .
The French word for a person who practices charcuterie is charcutier.The etymology of the word is the combination of chair and cuite, or cooked flesh.The Herbsts in Food Lover's Companion say, "it refers to the products, particularly (but not limited to) pork specialties such as pâtés, rillettes, galantines, crépinettes, etc., which are made and sold in a delicatessen-style shop, also ...
That said, sandwiches are an ideal travel food when done right. Try cutting the sandwich into quarters so it’s easier to manage. Choose simple ingredients, like a firm protein such as deli meat ...
Terrine may refer to: Terrine (cookware), a vessel for cooking a forcemeat loaf; Terrine (food), a forcemeat similar to pât ...
As you might expect, food regulations are much more strict in countries with well-protected heirloom-variety foods (as is the case in countries such as France and Italy), while Europe ...
It's a classic tale: You have last-minute guests coming over for dinner or a bake sale fundraiser you didn't find out about until the night before—and now you need to concoct some tasty treats ...