What is au gratin?
Au Gratin is a French cooking style where bread crumbs and butter are placed on a casserole of any type and brown under the broiler to make it a nice crisis. The cheese in this icing is not a requirement, even if it is tasty. Chefs can make an au gratin bowl without cheese simply with breadcrumbs and dots of butter. When it is placed under the broiler, the cheese melts into a saucepan and combines with breadcrumbs on the breadcrumbs to create a beautiful brown bay. For example, potatoes are sliced potatoes with béchamel or early sauce that are baked in the oven about an hour before completion of this method.
chefs can even save the remnants by serving them in the au gratin style. For example, potatoes with mash, slightly heated and then poured with breadcrumbs, butter and NEMBorn cheese can be used for a quick form of potatoes that is gratin. The remaining meat or fish added to the cream sauce, heated in a microwave and the finished au Gratin can be beautiful.
There are even several recipes for strict vegan recipes. Instead of traditional béchamel sauce, they can use vegetarian and not milk mushroom soup and breadcrumbs can be fast brushing with olive oil or margarine. The grated tofu cheese can also be added.
If the chef adds a little brown sugar to the breadcrumbs and butter, onnebo can make a quick fruit dessert. Using this method, the stews can be ended with a mixture and then stupid for a quick gossip for a few minutes.
In preparing anything using the Au Gratin method, attention should be paid to using a broiler. Broilers can easily turn the bowl into something blackened. Chefs should watch the recipes for noAS in the broiler and also check every minute to ensure that the icing is not burned.