What is Ragut Fin?
Ragut Fin is food made primarily in France and Germany, where it is known as Wurzfleisch . Traditional food is known for its long ingredient list-some of which are not easily accessible in some areas-and requires a multi-stage cooking process. Although there are variations, the original recipe is a combination of many masses, including veal, sweet breads, chicken and fish that are cooked in stock and then thickened with roux. To complete the bowl, the cheese is sprinkled over the surface and then heated under the broiler to melt. Although it can be administered directly from a clay bowl or mug, it can also be prepared and then served in a pastry shell. Food uses many types of meat and some variations on the recipe actually use fewer different masses and focus more on products known for household chefs. Originally, meat, which was used by veal, chicken and fish, but also sweet breads, beef tongue, beef brain and pulp. In later recipes it was translated into mereveal or pork, with an occasional challenge to offal.
The first step in the production of fins is to cook meat. They are prepared by being cooked in a liquid. One of the classic preparation techniques that is not specific to this meal is to cook all meat together in water and vinegar with some salt and pepper. Vinegar helps to draw sometimes overwhelmed, mineral taste of the internal organs of the animal. Another way to cook meat is to slowly fry parts in butter or oil until they are cooked, although this method can ever create rubber meat if the timing is turned off.
After the meat has finished cooking in the sauce, the roux is prepared. It is a combination of flour and butter or oil. The mixture is boiled until the touch flavor disappeared and the pale roux begins to take over some color. The mushrooms are added to the roux and cooked until they release their moisture and start to shrink.
Two different sauces are mixedY together, which allows the Roux to thicken the meat and the accompanying liquid. The finished soup is poured into a mug or a bowl of oven safe and sprinkled with cheese. The soup is then broken under the broiler and the cheese can melt a little and brown. This completed meal can then be delivered.
variations of recipe for ragut fin include the removal of sweet breads and other masses, instead rely only on veal or pork with some chicken for taste. You can use pastries to create any cake instead of the bowl. Sauce, in which ragut chicks can also decorate with the addition of strong cream or butter to create a stronger and richer soup.