Ad
related to: how to basic cook properly in spanish pdf
Search results
Results from the WOW.Com Content Network
Deep frying – food is submerged in hot oil or fat. This is normally performed with a deep fryer or chip pan. Gentle frying. Hot salt frying. Pan frying – cooking food in a pan using a small amount of cooking oil or fat as a heat transfer agent and to keep the food from sticking. Pressure frying.
Paella (/ paɪˈɛlə /, [1] / pɑːˈeɪjə /, [2] py-EL-ə, pah-AY-yə, Valencian: [paˈeʎa]; Spanish: [paˈeʝa]) is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. [3][4] It is one of the best-known dishes in Spanish cuisine. The dish takes its name from the wide ...
The use of garlic has been noted as common in Spanish cooking. [5] The most used meats in Spanish cuisine include chicken, pork, lamb and veal. [6] Fish and seafood are also consumed on a regular basis. [6] Tapas and pinchos are snacks and appetizers commonly served in bars and cafes.
Espagnole sauce (French pronunciation: [ɛspaɲɔl] ⓘ) is a basic brown sauce, and is one of the mother sauces of classic French cooking. In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking. In the early 20th century Auguste Escoffier named it as one of the five sauces at the core ...
Release. January 10, 1984. ( 1984-01-10) –. May 1991. ( 1991-05) Con las manos en la masa is a Spanish cooking show by Televisión Española, directed and presented by Elena Santonja, aired between 1984 and 1991 on TVE-2. It is the first ever Spanish cooking show in the history of television.
Castilian-Leonese cuisine refers to the typical dishes and ingredients of the region of Castile and León in Spain. This cuisine is known for its cooked dishes (guiso) and its grilled or roasted meats (asado), its high-quality wines, the variety of its desserts, its sausages (embutidos), and its cheeses. In addition, in certain areas of Castile ...
Sofrito (Spanish, Spanish: [soˈfɾito]), sofregit (Catalan, Catalan: [sufɾə'ʒit]), [1] soffritto (Italian, Italian: [sofˈfritto]), or refogado (Portuguese, Portuguese: [ʁɨfuˈɣaðu]), is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into ...
A Txoko (Basque pronunciation: [ˈtʃoko]) is a typically Basque type of closed gastronomical society where men come together to cook, experiment with new ways of cooking, eat and socialize. It is believed that over 1000 of these societies exist; the town of Gernika, Spain, for example, with around 15,000 inhabitants, has nine txokos with some ...
Ad
related to: how to basic cook properly in spanish pdf