What is ragott?
Ragoět is a strong, abundant goulash of French origin; A similar version known as rags is also made in Italy. Depending on the chef and in the area, ragott can be made with the intention of serving it as a main meal, or it can be designed as a strong sauce that accompanies boiled new potatoes, noodles or some other form of starch. Many French restaurants that offer provincial foods offer ragoys and the version of this stew is also produced in other areas of the world, especially during the winter, when a filling bowl can be very appreciated. Slow cooking allows flavors over time and creates a richly layered taste. Many chefs historically caused ragoěta over the fire or on a closed woodcut, allowing the stew slowly slowly during the day, while regularly added the ingredients as needed. Modern chefs simply use low stoves or sometimes oven.
As for inGredience, there are no rules with ragott. Usually there is a brownish main ingredient in the pan, such as meat, mushroom or root vegetables, before adding fluids such as water or wine, and then various spices such as pepper and herbs can also be added. The folders can also be added as ragut chefs to ensure that they do not melt into steamed meat; When cooking this meal, imagination is really the only limit. For example, some cooks prefer to focus on one component, while others as a diverse mixture.
The term "ragott" comes from the French ragoister , which means "revive appetite". Recipes for this steamed meat from 1600 were found in France, suggesting that people have been doing it for a very long time, and in the 17th century a very diverse range of recipes was published. Some ragoys are completely vegetarian, for example, while others are heavy on the meat and some chefs introduce ingredients such as cream to change the taste.
When consuming as a main meal is rAgoT usually best paired with dense hearty bread. When it is served as a sauce, ragott is often thinned, so it spreads easier. Because ragott can be very fulfilled, small portions are usually recommended; People can always return to second aid if they want more and goulash will not suffer if he is left on the stove dinner. This goulash also tastes great the second day after the flavors softened.