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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.
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 with peppercorns and bay leaves. 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.
Cooking with wine can be totally confusing. “Unless you’re making a sweet dish, choose a low-alcohol wine with some acidity that’s fresh with a little fruit on the nose.”
A common form of food preparation was to thoroughly cook, pound, and strain mixtures into fine pastes and mushes, something believed to be beneficial to make use of nutrients. [4]: 13–15 Visual display was prized. Brilliant colors were obtained by the addition of, for example, juices from spinach and the green part of leeks.
The most notable example is Gewürztraminer. Alsace wines are made from seven different grape varieties: Sylvaner, Pinot Blanc, Riesling, Muscat, Pinot Gris, Gewürztraminer and Pinot Noir. Pinot Noir is the only Alsatian red wine. The region also produces Crémant d'Alsace, a sparkling wine.
An overnight marinade of chicken, pork or beef in beer and spices is another example. Specialist cooking wines, liqueurs, vermouths and eaux de vie are widely used by professional chefs to enhance flavour in traditional and modern dishes. [failed verification] [2] These are specially created to be an ingredient in cooking, not a beverage. As ...
Nearly half of all women have "dense breasts"—yet countless don't find out until later in life. Dense breasts have more fibrous and glandular tissue relative to fat tissue in the breast. Because ...