What is the French culinary term for a dish that has been covered with breadcrumbs or grated cheese and browned?
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6 Answers
The French culinary term you are referring to is "au gratin." It is a cooking technique where a dish is topped with breadcrumbs and grated cheese and then browned under a broiler or in the oven. The term "gratin" itself refers to the browned crust that forms on the surface of the dish during this process.
The au gratin technique is commonly used in French cuisine to add a crispy and savory texture to various dishes. It is often applied to dishes such as gratin dauphinois (sliced potatoes baked with cream and cheese), gratinéed vegetables, or gratinéed seafood.
The au gratin technique is commonly used in French cuisine to add a crispy and savory texture to various dishes. It is often applied to dishes such as gratin dauphinois (sliced potatoes baked with cream and cheese), gratinéed vegetables, or gratinéed seafood.
The French culinary term for a dish that has been covered with breadcrumbs or grated cheese and browned is "gratin." This technique is often used to create a crispy and golden-brown crust on top of a dish, such as macaroni and cheese or potatoes au gratin. The term "gratin" comes from the French word "gratter," which means "to scrape."
Gratin.
In French cuisine, "Gratin" is a culinary term that refers to a dish that has been topped with breadcrumbs, cheese, or a combination of both, and then browned under a broiler or in an oven. The word "gratin" comes from the French word "gratter," which means "to scrape," and refers to the crusty layer that forms on top of the dish. Some classic French dishes that are prepared as gratins include Potatoes Dauphinoise, a dish of sliced potatoes baked with cream and cheese, and Gratinéed Onion Soup, a French onion soup topped with a layer of melted cheese.
In French cuisine, "Gratin" is a culinary term that refers to a dish that has been topped with breadcrumbs, cheese, or a combination of both, and then browned under a broiler or in an oven. The word "gratin" comes from the French word "gratter," which means "to scrape," and refers to the crusty layer that forms on top of the dish. Some classic French dishes that are prepared as gratins include Potatoes Dauphinoise, a dish of sliced potatoes baked with cream and cheese, and Gratinéed Onion Soup, a French onion soup topped with a layer of melted cheese.
The French culinary term for a dish that has been covered with breadcrumbs or grated cheese and browned is "gratin".
Gratin is a French culinary term that refers to a dish that has been topped with breadcrumbs, cheese, or a mixture of both, and then browned under a broiler or in an oven. The term "gratin" can refer to both the technique of browning a dish in this way, as well as to the dish itself.
To make a gratin, the base of the dish is typically made up of vegetables, pasta, or potatoes, and is then covered with a layer of breadcrumbs, cheese, or a mixture of both. The dish is then baked or broiled until the topping is golden brown and crispy.
Gratin dishes can vary widely in terms of ingredients and flavors. For example, a classic potato gratin might be made with sliced potatoes, cream, and Gruyere cheese, while a vegetable gratin might be made with zucchini, tomatoes, and Parmesan cheese. Gratin dishes can be served as a side dish or as a main course, and are often found on the menus of French and other European restaurants.