What is Fricassee?
Fricassee is essential and the verb. When used as a noun, it refers to food made of roasted and steamed meat, which is served in a thick white sauce that resembles a sauce. In the word sense, the word describes the act of making Fricassee. Food is particularly associated with the American South, although it is also produced in other regions of the world. Most often Fricassees are made at home, although some old -fashioned restaurants can offer Fricassee on offer.
The Fricassee base is of course meat. Chicken is traditional meat for fricasseeing, although other poultry and white meat can be used. Usually the meat is cooked on the bones, allowing it to develop a particularly rich and intense taste. The meat is first slightly brown in the pan Sauch before it is nittering in the broth for about an hour, so it cooks all the way, becomes very tender and falls from the bone.
As soon as the meat is basically cooked, the sauce is produced in a separate pan. A base such as mushrooms will usually be gently fried before adding flour and then with KRemine to create a very strong rich sauce. Several cups of meat stock are loaded into a pot to dilute it, and herbs such as thyme can also be added. Once the sauce is properly flavored, the meat is added to it. The completion of meat in the sauce, rather than making a sauce in the same pan with meat, brings Fricassee with a finer taste and also reduces the amount of fat in the finished bowl.
The whole chicken is a common choice for Fricassee because the chicken can be cut into about eight parts, all of which will remain bone. As the meat of steamed meat, it is important to slip fat and dirt from the top of cooking, as they can change the taste of the finished bowl. It is also important to make Sure that the meat is completely cooked before adding the sauce. The thermometer of meat can be used to test the meat or the cook can simply trim a large portion with an open knife to check the Doeness.
hips such as greens, mashed potatoes and biscuits are not unusual with Fricassee. At least the absorbent starch side is recommended to make a salt, abY The taste was not unnecessary.