Fricassee
Fricassee
Fricassee (/frɪkəˈsiː/; from the French fricasser which means to fry and break into pieces) is a type of cooking method and dish that is popular in many cultures worldwide.
Etymology
The term Fricassee is derived from the French word fricasser, which is a combination of frire (to fry) and casser (to break in pieces). This refers to the method of cooking where meat is cut into pieces, sautéed, and then braised in a sauce.
Description
In a Fricassee, the meat is not browned before it is simmered in liquid, which differentiates it from other similar cooking methods such as stew or braise. The result is a white or light-colored sauce. The dish can be made with various types of meat, including chicken, rabbit, and veal. It is often garnished with parsley and served with rice or noodles.
Related Terms
- Braise: A cooking method where the food is first browned in fat, then cooked in a small amount of liquid at low heat for a lengthy period of time.
- Stew: A combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
- Sauté: A method of cooking that uses a small amount of oil or fat in a shallow pan over relatively high heat.
See Also
External links
- Medical encyclopedia article on Fricassee
- Wikipedia's article - Fricassee
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