Chaud-froid/Gallery: Difference between revisions

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imported>Hayford Peirce
(putting in a Bolognese template to get the gallery started)
imported>Hayford Peirce
(put in first picture, I hope)
Line 7: Line 7:
|licence = CC
|licence = CC
|author  = Hayford Peirce
|author  = Hayford Peirce
|001_Poached_Breasts_and_Chaud-Froid_Ready_to_Apply.jpg|Cold chicken breasts that had been poached in butter, along with almost-set chaud-froid sauce ready to be applied.
|Bolognese 1.jpg|A ''soffrito'' of finely chopped onions, celery, carrots, and pancetta has been cooked in olive oil.
|Bolognese 1.jpg|A ''soffrito'' of finely chopped onions, celery, carrots, and pancetta has been cooked in olive oil.
|Bolognese 2.jpg|Meats (beef, pork, and lamb) have been added, lightly cooked until they lose their color, and then are boiled rapidly with milk until the milk evaporates.
|Bolognese 2.jpg|Meats (beef, pork, and lamb) have been added, lightly cooked until they lose their color, and then are boiled rapidly with milk until the milk evaporates.

Revision as of 17:31, 8 July 2010

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https://en.citizendium.org/wiki/index.php?title=Chaud-froid/Gallery&printable=yes
A collection of images about Chaud-froid.
Chicken breasts in chaud-froid preparation(CC) Images: Hayford Peirce
Cold chicken breasts that had been poached in butter, along with almost-set chaud-froid sauce ready to be applied.
Cold chicken breasts that had been poached in butter, along with almost-set chaud-froid sauce ready to be applied.
A soffrito of finely chopped onions, celery, carrots, and pancetta has been cooked in olive oil.
A soffrito of finely chopped onions, celery, carrots, and pancetta has been cooked in olive oil.
Meats (beef, pork, and lamb) have been added, lightly cooked until they lose their color, and then are boiled rapidly with milk until the milk evaporates.
Meats (beef, pork, and lamb) have been added, lightly cooked until they lose their color, and then are boiled rapidly with milk until the milk evaporates.
White wine has been added and also boiled until it evaporates.
White wine has been added and also boiled until it evaporates.
Canned tomatoes and canned, unflavored tomato sauce have been added and are ready to begin cooking, along with a little red wine.
Canned tomatoes and canned, unflavored tomato sauce have been added and are ready to begin cooking, along with a little red wine.
Near the end of the very slow, 8-hour simmering; a little additional water has been added every half-hour or so.
Near the end of the very slow, 8-hour simmering; a little additional water has been added every half-hour or so.
The finished Bolognese, ready to be served on tagliatelle.
The finished Bolognese, ready to be served on tagliatelle.
Bolognese sauce on fusilli pasta
Bolognese sauce on fusilli pasta
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