ragouts
Slow-simmered meat dishes
Ragouts is the plural of ragout, a slow-cooked stew of meat and vegetables in a thick, well-seasoned sauce.
The word comes from French and suggests robust, hearty cooking: The menu featured lamb ragouts and braised short ribs.
Ragout can also verb: to ragout something is to prepare it this way.
Clear simmered meat liquid
- simmerCook just under boiling
- slow-cookCook gradually with heat
- casseroleSlow-cooked oven dish
- braiseSear, then slow-simmer
tender · chunks · one-pot · thicken · mirepoix · roux · saucepan · ladle
Promoting health through food
- fillingMaterial placed within
- comfortingGiving emotional ease
- robustStrong and durable
- wholesomeConducive to well-being
satisfying · rich · homestyle · rustic · warming · substantial · savory · fortifying
broth
Clear simmered meat liquid
braise · tender · chunks · one-pot · thicken · mirepoix · roux · saucepan · ladle · stock
nourishing
Promoting health through food
- fillingMaterial placed within
- comfortingGiving emotional ease
- robustStrong and durable
wholesome · satisfying · rich · homestyle · rustic · warming · substantial · savory · fortifying · peasant
cumin
Ground aromatic seed
ginger · allspice · saffron · thyme · rosemary · parsley · garlic · onion · tomato · wine
chef
Professional kitchen leader
- cuisineCharacteristic cooking style
- FrenchOf or from Paris's nation
- gastronomyScience of fine dining
haute · refined · Escoffier · classical · bistro · brasserie · presentation · elegant · reduction · garnish
ragoutsconsommés
Clarified, concentrated meat broths
bouillons · stocks · bone broth · dashi · carpaccios
ragoutssalads
Mixed vegetables served cold
crudités · gazpacho · palate cleansers · amuse-bouches · sorbets
- beef ragoutSlow-simmered meat dish