Casserole
Casserole
Casserole (/kæsəˈroʊl/, from the French word casserole, meaning "stew pan") is a type of large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.
Etymology
The term casserole is derived from the Old French word casse, meaning a case, and the diminutive suffix -erole. Casse refers to a container, while -erole implies a small size. Thus, a casserole is a small container in which food can be cooked and served.
Related Terms
- Baking dish: A container in which food is baked. A casserole is a type of baking dish.
- Stew: A dish of meat and vegetables cooked slowly in liquid in a closed dish or pan. Casseroles often contain similar ingredients.
- Dutch oven: A thick-walled cooking pot with a tight-fitting lid. Casseroles can be cooked in a Dutch oven.
- Gratin: A culinary technique in which an ingredient is topped with a browned crust. Casseroles can be prepared as a gratin.
- Bake: To cook food by dry heat without direct exposure to a flame, typically in an oven. Casseroles are typically baked.
External links
- Medical encyclopedia article on Casserole
- Wikipedia's article - Casserole
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