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Beurre noisette (French pronunciation: [bœʁ nwazɛt], literally: hazelnut butter, loosely: brown butter) [1] is a type of warm sauce used in French cuisine. It can accompany savoury foods, such as winter vegetables, [ 2 ] pasta, [ 3 ] fish, omelettes, [ 4 ] and chicken. [ 5 ]
a close relationship or connection; an affair. The French meaning is broader; liaison also means "bond"' such as in une liaison chimique (a chemical bond) lingerie a type of female underwear. littérateur an intellectual (can be pejorative in French, meaning someone who writes a lot but does not have a particular skill). [35] louche
[1] [2] The origin of both tenné and tawny is the Medieval Latin word tannare, meaning "to tan leather". [4] As such, in French (and most of continental) heraldry, tenné is the light-brownish colour that leather is supposed to have once tanned. Used primarily for depicting wood and skin in proper charges, it then slowly became its own tincture.
The fat is most often butter in French cuisine, but may be lard or vegetable oil in other cuisines. Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce. [4] Roux may be made with any edible fat. For meat gravies, fat rendered from meat is often used.
Maroon (US/UK / m ə ˈ r uː n / mə-ROON, [2] Australia / m ə ˈ r oʊ n / mə-ROHN [3]) is a brownish crimson color that takes its name from the French word marron, meaning chestnut. [4] Marron is also one of the French translations for "brown". Terms describing interchangeable shades, with overlapping RGB ranges, include burgundy, claret ...
Poutine (Quebec French: [puˈt͡sɪn] ⓘ) is a dish of french fries and cheese curds topped with a brown gravy. It emerged in Quebec in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain, and there are several competing claims regarding its invention. For many years, it was used by some to mock Quebec ...
The crusts of most breads, such as this brioche, are golden-brown mostly as a result of the Maillard reaction. The Maillard reaction (/ m aɪ ˈ j ɑːr / my-YAR; French:) is a chemical reaction between amino acids and reducing sugars to create melanoidins, the compounds that give browned food its distinctive flavor.
The current meaning developed in Middle English from the 14th century. [10] Words for the color brown around the world often come from foods or beverages; in the eastern Mediterranean, the word for brown often comes from the color of coffee: in Turkish, the word for brown is kahverengi; in Greek, kafé.