Search results
Results from the WOW.Com Content Network
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.
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 ...
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 .
We love our food processor for effortlessly making pie dough, chopping ten cloves of garlic in record time and quickly mixing up a batch of pesto. But even seasoned pros are guilty of these five ...
For premium support please call: 800-290-4726 more ways to reach us
Forcemeat (derived from the French farcir, "to stuff" [1]) is a uniform mixture of lean meat with fat made by grinding or sieving the ingredients. The result may either be smooth or coarse.
Terrine may refer to: Terrine (cookware), a vessel for cooking a forcemeat loaf; Terrine (food), a forcemeat similar to pât ...
This cheese product is made of pasteurized milk, cheese cultures, salt, enzymes, modified food starch, and whey protein concentrate, and makes the pizza gooey and, of course, it’s cheaper to ...