Search results
Results from the WOW.Com Content Network
For premium support please call: 800-290-4726 more ways to reach us
With more than 200 varieties sold in the U.S. alone, potatoes are easily one of the most diverse foods around. They’re also one of the most versatile, transforming into everything from crispy ...
Optomen and One Potato Two Potato licensed the Cookalong format for Swedish television. Tina's Cookalong starring Tina Nordström premiered in September 2009, with Ramsay appearing as a guest. [11] A Spanish version titled Cocina conmigo was announced to premier on Nova on 24 February 2013, hosted by Rodrigo de la Calle. [12]
In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage. [8] Goose and goose liver are also used to make foie gras, pâtés, and other forms of forcemeat.
Confit, as a cooking term, describes the process of cooking food in fat, whether it be grease or oil, at a lower temperature compared to deep frying. While deep frying typically takes place at temperatures of 160–230 °C (325–450 °F), confit preparations are done at a much lower temperature, such as an oil temperature of around 90 °C (200 ...
Sliced potatoes seared in goose or duck fat with garlic, then steamed until soft but still crisp. [38] Pommes soufflées: France: Twice-fried slices of potato. First fried at 150 °C (300 °F), cooled, then fried again at 190 °C (375 °F), causing the slices to puff up. Potato babka: Eastern Europe
4. Baked Potato Wedges. Potato wedges make any meal seem more complete and nourishing. The wedge shape lets the potatoes crisp on the outside while the inside stays soft, for a pleasurable ...
Truffade is a rural dish traditionally associated with Auvergne in France.It is a sort of thick pancake made with thinly sliced potatoes that are slowly cooked in goose fat until tender, then mixed with thin strips of tome fraîche (which is very different from actual tomme cheese: the recipe will fail if tomme cheese is used, since that melts in a very different way).