Definition, Betydelse & Anagram | Engelska ordet SAUCES

Definition av SAUCES

1. böjningsform av sauce

Exempel på hur man kan använda SAUCES i en mening

• In the early 19th century the chef Antonin Carême included it in his list of the basic sauces of French cooking.
• It is used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple.
• Neapolitan sauce is the collective name given (outside Italy) to various basic tomato-based sauces derived from Italian cuisine, often served over or alongside pasta.
• They are often served as an appetizer or a main course and can be accompanied by a variety of sauces and side dishes.
• Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes.
• Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.
• It also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, ranch dressing, and rouille.
• Most sauces are not normally consumed by themselves; they add flavor, texture , and visual appeal to a dish.
• The most common custards are used in custard desserts or dessert sauces and typically include sugar and vanilla; however, savory custards are also found, e.
• The falafel balls may be topped with salads, pickled vegetables, and hot sauce, and drizzled with tahini-based sauces.
• These are sliced and either served unheated (or chilled) with various dipping sauces, or added to various hot soups, rice, or noodle dishes.
• AB, a South Australian dish made of hot potato chips, gyro meat and sauces, similar to a Halal snack pack.
• Mirepoix is a long-standing part of French cuisine and is the flavor base for a wide variety of dishes, including stocks, soups, stews, and sauces.
• It can be served with or inside a rolled pita, typically with lemon, sauces, vegetables such as sliced tomato and onion, and fried potatoes as a side.
• Roux is used in three of the five mother sauces of classic French cooking: béchamel sauce, velouté sauce, and espagnole sauce.
• The cuisine was very rich and opulent, with decadent sauces made out of butter, cream, and flour, the basis for many typical French sauces still in use today.
• SSL finds widespread application in baked goods, pancakes, waffles, cereals, pastas, instant rice, desserts, icings, fillings, puddings, toppings, sugar confectionaries, powdered beverage mixes, creamers, cream liqueurs, dehydrated potatoes, snack dips, sauces, gravies, chewing gum, dietetic foods, minced and diced canned meats, mostarda di frutta, and pet food.
• In East Asian cuisine (Chinese, Japanese, Korean and Vietnamese cuisine), the fruit of the tree is used in juices, as a flavouring for alcohol, as a pickle, and in sauces.
• Pork is cooked on a grill over hot coals, cut into bite-sized pieces, and wrapped in a lettuce leaf along with garlic, hot peppers, rice, and various other vegetables and sauces, then eaten by hand.
• ' In French cuisine, this term is used for techniques like using butter instead of cooking oil; frying vegetables with buttered breadcrumbs; using minced parsley and boiled eggs (Polonaise garnish); and adding horseradish, lemon juice, or sour cream to sauces like velouté.

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