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Croutons atop a salad. A crouton (/ ˈ k r uː t ɒ n /) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads [1] —notably the Caesar salad [2] — as an accompaniment to soups and stews, [1] or eaten as a snack food. [citation needed]
In practice, it is a dish which stands on its own as a snack or supports the main course. [ 1 ] [ 6 ] The French spelling is the same for singular and plural usage. In English, the typographic ligature œ is usually replaced by the digraph oe and two plural forms are acceptable: "hors d' oeuvre " (same as singular) or "hors d' oeuvres " [ 7 ...
A sour-tasting, highly acidic, liquid made from the oxidation of ethanol in wine, cider, beer, fermented fruit juice, or nearly any other liquid containing alcohol. Viniculture The art and science of making wine. Also called enology (or oenology). Not to be confused with viticulture. Vinification The process of making grape juice into wine. Vin ...
Bake up a loaf of sourdough to enjoy on its own or to incorporate in another recipe, then use the discard to add a touch of tang to waffles, crackers, and more.
A shallow fry in a pool of olive oil turns torn bread into something that's salty, savory, crispy, and chewy all at once.
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The gratinée lyonnaise, originating in the restaurants of Lyon, is a more luxurious version of the basic soupe à l'oignon, enriched with wine, bread, eggs and gratinéed cheese. [7] Another French onion soup is velouté Soubise, in which puréed onions are blended with veal stock, enriched with cream and egg yolks and served with croutons. [25]
Eggs & Assembly Fill a medium pot halfway with water and bring to a bare simmer over medium-high heat (an instant-read thermometer should register 180°). Reduce heat to low to maintain a bare simmer.