What is Salpicon?

Salpicon is a term used in French cooking to define a mixture of ground ingredients that are used to fulfill single -tips, roulade, rissols and croquets. The mixture can also be used to fill cakes, croustades, Timbales and eggs. It is common for the ingredients to be tied with sauce after sliced ​​and mixed and before they are used as stuffing. The ingredients used in salpicin usually consist of a mixture of meat and vegetables. Salpicon sometimes includes fish.

Salpicon ingredients are commonly cooked before they are prepared as a mixture. In French cuisine, the mixture is sometimes used to create spicy meals and sometimes to create sweet meals. Spicy meals usually use meat and vegetables as described above. Sweet meals, however, are made of salpic fruit and possibly nuts. In these cases, it is common for the ingredients to be associated with syrup or cream instead of spicy sauce like smiling meat and vegetables.

In addition to being used as stuffing, salpicon sometimes usedIt is as an ornament. It can be used as a bread ornament to create a certain type of bruschetta or can be administered along the side inputs. For example, the mixture can be used on top of a piece of fish, chicken or meat.

The term salpicon is also sometimes used to indicate the center -American shredded beef, which is used to the top of the Tostadas and sometimes rolled in tortilla. In fact, this kind of salpicon is used in a way that is quite similar to the French version of the bowl. The key ingredients in the Central American Salpica are avocado, tomatoes, beef, onions and chily. There are many variations in Central America and South America.

As with the French version of the bowl, the Central American version cooks a number of ingredients before the creation of the mixture disappears. Some vegetables, such as avocado, are added to mature but uncooked forms to the bowl. As in French cuisine, the Centralime alsoThe ricka version of Salpicon sometimes uses as a decoration for meat, poultry and seafood. Many center -American versions of this meal require lime juice that adds a nice citrus brightness to the mixture and for every meal that includes it as a decoration.