Meat Stock Since you will want most meat stocks to be dark and rich, I recommend roasting your meat, bones and vegetables for about 45 minutes in a 450-degree oven, before adding them to your stock pot and adding water.
recipe Hungarian Beef Goulash is made with lean beef sirloin, beef stock, butter, chopped onion, chopped tomato, diced green pepper, flour, poppy seeds, hungarian sweet paprika, dry red wine, water, egg noodles, and sour cream.
Meat stocks: can turn up in soups, risottos and gravies.
Rennet: found in many hard cheeses. Rennet is an enzyme extracted from the stomach lining of slaughtered calves. Vegetarian cheese can be made using microbial or fungal enzymes.
Glazed, iced, or frosted to cover with a glossy coating ...
Reduced meat stock
A clear, seasoned soup usually made from beef or chicken, vegetables and seasonings; also obtained by dissolving a bouillon cube or envelope in boiling water.
Also, sauce made with red wine, , and chopped shallots.
Marée, la - (Fr.): literally the tide; usually used to indicate seafood that is fresh.
Marennes (Fr.): flat-shelled green-tinged plate oyster.
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low-caste poor of southern India it was a common practice to add to their pepper water a tiny salt fish known as karavat, but naturally it never occurred to the predominatly vegetatrian Hindus of southern India to beef up the soup with and ...
Clear soups, made from a rich meat stock, include consommé (beef, veal, or fowl) and bouillon (beef or chicken). A clear soup with finely shredded vegetables added is a julienne soup.
A savory glaze might be a reduced or aspic, whereas a sweet glaze could be anything from melted jelly to a chocolate coating. An egg wash brushed on pastry before baking to add color and shine is also called a glaze. glaze v.
" A clear jelly made from meat stock (or occasionally from fruit or vegetable juices) thickened with gelatin. Used to coat foods or it is cubed and used as a garnish. It also refers to a molded, usually tomato-based, gelatin salad.
Glace de Cuisne - Reduced .
Glacer - To decorate a cake or other pastry with a smooth and shiny layer of icing.
Julienne - Vegetables cut in very slender slices, smaller than matchsticks.
A clear soup made from a hearty meat stock which has been reduced and clarified. It can be served cold or hot.
Scallop or Shell-shaped ovenproof dish used to serve fish, shellfish or poultry.
Demi-Glaze - a rich brown sauce or gravy made by reducing .
Demijohn - a large glass wine container which can hold up to 10 gallons.
Demi-Sec - a distinctive type of sweet champagne.
A rich brown reduction of meat stock, Madeira or sherry, and other ingredients. Used as a base for many other sauces.
Borscht - soup containing beets and other vegetables; it is usually made with a base.
Boston Baked Beans - an American dish of navy or pea beans, salt pork, molasses and brown sugar baked in a beanpot or casserole.
marchand de vin: wine merchant; also a sauce made with red wine, meat stock, shallots
marée (la): literally the tide; usually used to indicate that seafood is fresh ...
a soup from Russia and Poland made with fresh beets, assorted vegetables, and sometimes with meat and/or , usually garnished with a dollop of sour cream and served either hot or cold.
glace de viande (glahs duh vee-AHND) - It is a meat glaze by French definition, but it is actually a very high end bouillon cube made by reducing unsalted meat stock.
Glacé de Viande - [French] Meat glaze or residue in the bottom of a pan after roasting or frying meat; concentrated .
Glass Noodles - See "Cellophane Noodles" ...
The ball with the flavored contents is placed in boiling water where it may be used to make tea or flavor sauces and soup or meat stocks. When the flavoring process is finished the ball is removed.
Also known as "borsch." This is a beet soup. It is prepared with beets and an assortment of vegetables with meat and/or . It is served hot or cold and is often garnished with a dollop of sour cream. Boston lettuce ...
glace, ice cream; also glace de viande, meat stock reduced to a syrup-like consistency)
gougère: hors d'oeuvre of baked choux pastry, flavored with Gruyére
goujonette: a battered and deep-fried strip of fish filet ...
It can be prepared using an assortment of vegetables, or with meat and , or with a combination of both. Borscht can be served hot or cold; it should always be garnished with a dollop of sour cream.
This liquid can be plain water, vegetable or meat stock, a spirit, some wine, verjuice or any other liquid. This allows the cook to scrape the dark spots from the bottom of the pan, and dissolve them creating a rich sauce.  ...
Escalope- a slice; or scallop
Escargot- edible snail
Espagnole- Basic brown sauce
Etuver- To cook slowly covered with a minimum amount of liquid ...
Risotto---Rice baked with minced onions and meat stock and adding Parmesan cheese after baking ...
Fruhlingsuppe (Ger.) A soup of spring vegetables in .
Fruhstuck (Ger.) Breakfast.
fruits de mer (Fr.) Seafood, usually shellfish ...
See also: Stock, Vegetable, Sauce, Water, Pepper