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See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
Browning is typically done using a frying pan, which is generally preheated to a medium high temperature to avoid sticking. In order to brown properly, the meat should first have surface moisture removed. This is usually achieved by patting the meat with a paper towel to remove water. [1] [page needed]
† Percentages estimated using US recommendations for adults, [1] except for potassium, which is estimated based on expert recommendation from the National Academies. [ 2 ] Kitchen Bouquet is a browning and seasoning sauce primarily composed of caramel with vegetable flavorings.
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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.
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The culinary term fond, French for "base" or "foundation", refers to this sauce. [3] (In the United States, fond may also be used interchangeably with sucs. [4]) The flavour is determined chiefly by the meat, the liquid used for deglazing, and any flavouring or finishing ingredients added, such as aromatics, herbs, or butter.
The sauce is colored by first browning the butter in the pan, before adding the wheat flour and letting it brown further. Food coloring (sukkerkulør, literally "sugar coloring"), soy sauce, and brown cheese (both for colour and taste) are sometimes added. The sauce may acquire different tastes depending on the meat served, as it is common to ...