FRICASSES Meaning and
Definition
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A fricassee is a culinary term that refers to a cooking method and a dish characterized by sautéing or frying meat or poultry in butter or fat, then simmering it in a flavorful liquid until it becomes tender and richly flavored. The name "fricassee" is derived from the French word "frire," meaning "to fry," and "casser," meaning "to stew." This cooking technique involves first browning the meat in a pan over medium-high heat to seal in the juices and achieve a golden crust. Once browned, the meat is typically removed from the pan and a mixture of onions, herbs, and spices is added to infuse the flavor.
The fricassee is then created by returning the meat to the pan and adding a cooking liquid, often a combination of broth, wine, or cream, to cover the ingredients. The dish is then simmered gently until the meat becomes tender and absorbs the flavors of the liquid. Vegetables, such as carrots, mushrooms, and peas, may also be added to enhance the dish's taste and visual appeal. Fricassees can be made with various types of meat or poultry, such as chicken, veal, or rabbit, and are typically served with rice, pasta, or crusty bread.
Fricassees are appreciated for the combination of rich flavors and tender textures they offer, as well as their versatility in terms of ingredients and accompanying dishes. They are a classic and beloved preparation in many cuisines around the world, showcasing the art of slow-cooking and creating a comforting meal enjoyed by many.
Common Misspellings for FRICASSES
- fricassees
- fricasee
- fricassee
- frigassee
- Fricase
- frwcases
- dricasses
- cricasses
- vricasses
- gricasses
- tricasses
- rricasses
- feicasses
- fdicasses
- fficasses
- fticasses
- f5icasses
- f4icasses
- frucasses
- frjcasses
Etymology of FRICASSES
The word "fricasses" comes from the French term "fricassée", which means "a stew made by frying and then simmering meat in sauce". The French word originated from the Middle French term "friquasser", which meant "to stew or cook in a frying pan". The Middle French word, in turn, derived from the Old French term "fricast", meaning "a fricassee". The etymology further traces back to the Latin term "frigicare", meaning "to cool or chill", as the dish was traditionally made by frying and then simmering meat to cool it. Eventually, "fricassée" entered the English language, and subsequently, "fricasses" became an accepted variant.
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