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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.
lit. "with juice", referring to a food course served with sauce. Often redundantly formulated, as in 'Open-faced steak sandwich, served with au jus.' No longer used in French, except for the colloquial, être au jus (to be informed). au naturel 1. a. Nude. b. In a natural state: an au naturel hairstyle. 2. Cooked simply.
The rank of a diner also decided how finely ground and white the salt was. Salt for cooking, preservation or for use by common people was coarser; sea salt, or "bay salt", in particular, had more impurities, and was described in colors ranging from black to green. Expensive salt, on the other hand, looked like the standard commercial salt ...
Potage was a common dish in the medieval cuisine of northern France, and it increased in popularity from the High Middle Ages onward. The word potage as a culinary term appears as early as the mid-13th century, describing a wide variety of boiled and simmered foods. Some potages were very liquid, others were relatively solid with ingredients ...
"Espagnole" is the French for "Spanish". Many French sauces have names of countries, such as hollandaise sauce or crème anglaise.Generally, the country's name is chosen as a tribute to a historical event or because the sauce's content evokes that country.
As a result of French influence on the English language, "hors d'oeuvre" has become a commonly used term in English to refer to small dishes served before meals. [17] The custom of the savoury course is of British origin and comes towards the end of the meal, before dessert or sweets [ 18 ] or even after the dessert, in contrast to the hors d ...
In addition to calcium, it is important in the regulation of neuromuscular activity. Food sources include bananas, avocados, nuts, vegetables, potatoes, legumes, fish, and mushrooms. [67] Sodium, a common food ingredient and electrolyte, found in most foods and manufactured consumer products, typically as sodium chloride (salt).
The etymology of gratin is from the French language words gratter, meaning "to scrape" (from having to scrape the food out of the dish it was cooked in). [5] The technique predates the current name, which did not appear in English until 1846 (OED, s.v. "gratin").