"used to refer to cream-based soups that do not contain seafood, in which the sometimes pre-cooked ingredients are pureed or processed in a food processor or a food mill. Common varieties include squash, tomato, mushroom, and red pepper. Bisque (food) Bisque is a smooth, creamy, highly seasoned soup of French origin, classically based on a strained broth (coulis) of crustaceans. It can be made from lobster, langoustine, crab, shrimp, or crayfish. It is thought the name is derived from ""Biscay"", as in Bay of Biscay, but the crustaceans are certainly ""bis cuites"" ""twice cooked"" (by analogy to a biscuit) for"
"pressing them together by pushing a finger down through both pieces. It is then baked and served as warm soft rolls. This type is identified with Mennonites. The other type is a bread sliced before it is baked a second time, which produces crisp, brittle slices that closely resemble melba toast. ""Zwieback"" is commonly used to feed teething children and as the first solid food for patients with an upset stomach. The name comes from German ""zwei"" (""two"") or ""zwie"" (""twi-""), and ""backen"", meaning ""to bake"". ""Zwieback"" hence literally translates to ""twice-baked"". The French and Italian names, respectively, ""biscotte"" and"
"and mainly seafood-based meals. Couscous, called ""Kosksi"", is the national dish of Tunisia, and can be prepared in many ways. It is cooked in a special kind of double boiler called a ""kiska:s"" in Arabic or ""couscoussière"" in French, resembling a Chinese steamer atop a Mongolian pot. Meats, vegetables and spices are cooked in the lower pot. Cooking steam rises through vents into the container above. It is layered with whole herbs such as bay leaves and covered with a fine-grain couscous. The couscous pasta is therefore cooked with aromatic steam. During the cooking process, the couscous needs to be"
"Double steaming Double steaming, sometimes called ""double boiling"", is a Chinese cooking technique to prepare delicate food such as bird's nest soup and shark fin soup. The food is covered with water and put in a covered ceramic jar and the jar is then steamed for several hours. This technique ensures there is no loss of liquid or moisture (its essences) from the food being cooked, hence it is often used with expensive ingredients like Chinese herbal medicines. In Cantonese, double steaming is called ""dun"" (). The meaning of the Chinese character for ""dun"" in Cantonese is different from that"
"in the oven or under the grill. This preparation is also called twice-baked potatoes. ""Gratin Dauphinois"" is a speciality of the Dauphiné region of France. The dish is typically made with thinly sliced and layered potatoes and cream, cooked in a buttered dish rubbed with garlic. Some recipes call also for cheese and egg to be added. Gratin savoyard is a similar dish found in the neighbouring Savoie (Savoy) region. It consists of alternating layers of sliced potatoes, Beaufort cheese, and pieces of butter, with bouillon as the liquid. Cream is not used. A common alternative to using potatoes in"
"""fette biscottate"" have the same origin, ""biscotto"" (biscuit), which also means twice (""bis-"") baked (-""cotto""). Slovene name is ""prepečenec"" which would imply baked over ordinary or overbaked. Croatian name is ""dvopek"" which, again, is literally twice (""dvo"") baked (""pek""). Zwieback Zwieback is a form of rusk eaten in Scandinavia, Germany, Austria, France, Belgium, The Netherlands, Switzerland, Italy, Slovenia, Croatia, Serbia, Macedonia, Bulgaria, Greece and Turkey. It is a type of crisp, sweetened bread, made with eggs and baked twice. It originated in East Prussia. The Mennonites brought ""Zwieback"" to the Russian Empire; before the Russian Revolution, when many emigrated to"
"Twice-cooked pork Twice-cooked pork or double-cooked pork is a Sichuan-style Chinese dish. The dish's ingredients include pork, which is simmered, sliced, and stir-fried; commonly stir-fried vegetables such as cabbage, bell peppers, onions, or scallions; and a sauce that may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar, ginger, chili bean paste, and tianmianjiang bean paste. This dish is commonly associated with ""yan jian rou"" (Chinese: 盐煎肉, literally salted fried pork), which tastes quite similary to twice cooked pork, but with a different process of cooking. The process of cooking twice-cooked pork involves first simmering pork belly steaks in water"
"high. It is then cut in wedges and served immediately on a hot plate, usually accompanying roasted meats. A special double baking dish made of copper called ""la cocotte à pommes Anna"" is still manufactured in France for the cooking of this dish. It consists of upper and lower halves which fit into each other so that the whole vessel with its contents can be inverted during cooking. The dish is generally credited with having been created during the time of Napoleon III by the chef Adolphe Dugléré, a pupil of Carême, when Dugléré was head chef at the Café"
"of frying the pork twice led to the name ""twice-cooked pork"". Premade twice-cooked pork sauces are also available from food manufacturers. The origins of twice-cooked pork are unknown. The Sichuan people have a tradition of enjoying a feast every 1st and 15th of lunar months, with twice-cooked pork as the main course. Twice-cooked pork Twice-cooked pork or double-cooked pork is a Sichuan-style Chinese dish. The dish's ingredients include pork, which is simmered, sliced, and stir-fried; commonly stir-fried vegetables such as cabbage, bell peppers, onions, or scallions; and a sauce that may include Shaoxing rice wine, hoisin sauce, soy sauce, sugar,"
"sugar. ""Korppu"" is a common coffee bread, normally eaten after having been dipped in coffee. A sour version, called ""hapankorppu"", is a flat rusk made from rye flour and salt, and can be eaten like bread. ""Zwieback"" (literally ""twice baked"") is a form of rusk eaten in Germany. Like the Danish and French words, the name refers to being baked or cooked twice. The term ""paximadi"" () covers various forms of Greek rusk, made commonly from barley or chickpea flour, and softened with wine, water or oil before eating. ""Paximadi"" form the basis of the Cretan snack ""dakos"" (). In"
"Quiche Quiche ( ) is a savoury open flan consisting of pastry crust filled with eggs, milk or cream, and cheese, meat, seafood or vegetables. Quiche can be served hot or cold. It is part of French cuisine but is also popular in other countries, particularly as party food. The word is first attested in French in 1805, and in 1605 in Lorrain patois. The first English usage — ""quiche Lorraine"" — was recorded in the ""Indiana Evening Gazette"" in 1925. The further etymology is uncertain but it may be related to the German """" meaning ""cake"" or ""tart"". Quiche"
"across the country. Knowledge of French cooking has contributed significantly to Western cuisines. Its criteria are used widely in Western cookery school boards and culinary education. In November 2010, French gastronomy was added by the UNESCO to its lists of the world's ""intangible cultural heritage"". In French medieval cuisine, banquets were common among the aristocracy. Multiple courses would be prepared, but served in a style called ""service en confusion"", or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers. The sauces were highly seasoned and thick,"
"Other types of consommé such as a tomato consommé are traditionally served chilled, this keeps the clearness of the consommé. Double consommé is a consommé made to double strength. There are at least three methods of producing a double consommé, the first of which is doubling the quantity of meat used in the recipe, the second of which is producing a normal strength consommé and reducing it to half its volume, and the third of which is producing a consommé with all water in the recipe replaced with equal quantities of an already-prepared consommé. It is often found in other"
"made by sandwiching ""guratan korokke."" Korokke Korokke (; ) is the Japanese name for a deep-fried dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese style breadcrumbs, then deep-frying this until brown on the outside. In 1887, the French croquette was introduced to Japan. It is thought that the ""korokke"" using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that stage. ""Korokke"""
"twice"" in French. The biscuit initially was white. In order to add flavor to it, a pod of vanilla was introduced into the recipe. This vanilla left brown traces on the biscuit. In order to hide them, the baker decided to add a natural color based on cochineal, a scarlet dye, to disguise his mistake. From this sequence of events, the Biscuit Rose de Reims was born. The biscuit is oblong in shape, and is lightly sprinkled with caster sugar. Enthusiasts for the biscuit included King Charles X, Leopold II of Belgium, the Russian czar, and the Marquise de Polignac."
"Korokke Korokke (; ) is the Japanese name for a deep-fried dish originally related to a French dish, the croquette. Korokke is made by mixing cooked chopped meat, seafood, or vegetables with mashed potato or white sauce, usually shaped like a flat patty, rolling it in wheat flour, eggs, and Japanese style breadcrumbs, then deep-frying this until brown on the outside. In 1887, the French croquette was introduced to Japan. It is thought that the ""korokke"" using mashed potatoes was invented because dairy processing technology had not been popularized in Japan at that stage. ""Korokke"" can be found in almost"
"section ""Soft Biscuits"". She writes, It is interesting that these soft biscuits (such as scones) are common to Scotland and Guernsey, and that the term biscuit as applied to a soft product was retained in these places, and in America, whereas in England it has completely died out. The Old French word ""bescuit"" is derived from the Latin words ""bis"" (twice) and ""coquere"", ""coctus"" (to cook, cooked), and, hence, means ""twice-cooked"". This is because biscuits were originally cooked in a twofold process: first baked, and then dried out in a slow oven. This term was then adapted into English in"
"described in 1802, and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate dining room added it to the menu in honor of Louisiana Senator Allen Ellender. The popularity of chef Paul Prudhomme in the 1980s spurred further interest in the dish. The name of the dish comes from Louisiana French. Scholars and chefs have offered various explanations for the etymology of the word ""gumbo"". The dish was likely named after one of its two main ingredients, okra or filé. In the"
"is over. Etymologically, ""biscotto"" (16th-century Italian), biscuit (19th century, from 16th-century ""bisket"") and ""beschuit"" come from Latin ""(panis)"" ""bis""+""coctus"", (bread, twice cooked). In Norway, rusk is referred to as ""kavring"", and is similar to the Swedish ""skorpor"". Crushed kavring, called ""strøkavring"", is used, amongst other things, for making ""kjøttkaker"" and in the traditional dessert ""tilslørte bondepiker"". Kavring is also broken up and can be served with regular, soured or cultured milk. The Philippine version of rusk is called ""biscocho"". Cake rusks are called ""mamon tostado"". In Portuguese, rusk is called ""tosta"". ""Tosta"" word means a hard, biscuit-textured slice of bread"
"military governor of Lyon under Napoléon III is often said to have been responsible for the change of name. Tablier de sapeur Tablier de sapeur (; literal meaning: sapper's apron) is a Lyonnais speciality dish make from beef tripe, specifically the ""gras-double"", which is the membrane of the rumen. It was formerly known as tablier de Gnafron (; literal meaning: Gnafron's apron); Gnafron is a marionette in Lyonnais puppetry. The tripe is boiled in a court-bouillon, marinated in white wine, then covered in breadcrumbs and fried. It is usually served with a sauce gribiche with chives added and steamed potatoes."
"and later a dessert such as a pumpkin pie. Courses may vary in size as well as number depending on the culture where the meal takes place. Meals are composed of one or more courses, which in turn are composed of one or more dishes. When dishes are served mostly in a single course, this is called service à la française; when dishes are served mostly in separate courses, this is called service à la russe. The word is derived from the French word ""cours"" (run), and came into English in the 14th century. It came to be used perhaps"
"or ""to grate"" (for example, ""scrapings"" of bread or cheese), and ""gratiné"", from the transitive verb form of the word for crust or skin. The technique predates the current name which did not appear in English until 1846 (""OED"", ""s.v."" ""gratin""). In addition to the well-known potato dishes such as ""Gratin dauphinois"", cooking au gratin is a widely used cooking technique in the preparation of numerous dishes including many meat, fish, vegetable and pasta dishes, fennel, leeks, crab meat, celeriac and aubergines (eggplant). The term ""le gratin"" signifies the ""upper crust"" of Parisian society, and, as ""gratin"", has since been"
"and served filleted or sliced with lemon juice and a little olive oil. Fish can also be baked, fried in olive oil, stuffed, seasoned with cumin (kamoun). Squid, cuttle fish, and octopus are often served in hot crispy batter with slices of lemon, as a cooked salad or stuffed and served with couscous. Couscous is the national dish of Tunisia and can be prepared in many ways. It is also known as the best couscous of North Africa. It is cooked in a special kind of double boiler called a ""kiska:s"" in Arabic or ""couscoussière"" in French. Meat and vegetables"
"Chafing dish A chafing dish (from the French ""chauffer"", ""to make warm"") is a kind of portable grate raised on a tripod, originally heated with charcoal in a brazier, and used for foods that require gentle cooking, away from the ""fierce"" heat of direct flames. The chafing dish could be used at table or provided with a cover for keeping food warm on a buffet. Double dishes that provide a protective water jacket are known as ""bains-marie"" and help keep delicate foods, such as fish, warm while preventing overcooking. The Roman politician and writer Cicero described a ""kind of saucepan"
"called ""double-steamed frog ovaries in a coconut"" (椰青燉雪蛤膏) is traditionally prepared for women. Chinese medicinal ingredients (including ""hasma""), spices, and rock sugar, are placed inside a young coconut to soak in the original coconut juice. The filled coconut is then double-steamed for several hours. The whole coconut is served whole at the table after dinner. The contents and the inside wall of the coconut are scooped out to be consumed. Double steaming Double steaming, sometimes called ""double boiling"", is a Chinese cooking technique to prepare delicate food such as bird's nest soup and shark fin soup. The food is covered"
"Purée A purée (or mash) is cooked food, usually vegetables, fruits or legumes, that has been ground, pressed, blended or sieved to the consistency of a creamy paste or liquid. Purées of specific foods are often known by specific names, e.g., applesauce or hummus. The term is of French origin, where it meant in Old French (13th century) ""purified"" or ""refined"". Purées overlap with other dishes with similar consistency, such as thick soups, creams (""crèmes"") and gravies—although these terms often imply more complex recipes and cooking processes. ""Coulis"" (French for ""strained"") is a similar but broader term, more commonly used"
"from Greek tiganos (τίγανος), meaning ""frying pan"", which in English is literally translated to Pancakes. The French term, crêpe, derives from the Latin ""crispa"", meaning tiganitai with ""creases"". The name ""galette"" came from the French word ""galet"" (""pebble"") since the first gallettes were made on a large pebble heated in a fire. In France, crêpes are traditionally served on Candlemas (""La Chandeleur""), 2 February. This day was originally Virgin Mary's Blessing Day but became known in France as ""Le Jour des Crêpes"" (literally translated ""The Day of the Crêpes"", and sometimes called colloquially as ""Avec Crêpe Day"", ""National Crêpe Day"","
"Pot-au-feu Pot-au-feu ( ""pot on the fire"") is a French beef stew. According to the chef Raymond Blanc, ""pot-au-feu"" is ""the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike."" It is difficult to know when the name ""pot-au-feu"" first appeared and when its meaning changed to describe the dish instead of the pot in which it is cooked. While ""pot"" was used to describe the rounded pot to cook on the fire at least since the 11th century (even in English), there seems to be"
"Fricassee Fricassee or fricassée is a method of cooking meat in which it is cut up and braised, and served with its sauce, traditionally a white sauce. Fricassee is first attested in England in the mid-16th century. It is a French word, but the exact etymology is uncertain. It is theorized to be a compound of the French ""frire"" (to fry) and ""casser"" or ""quasser"" (to break in pieces). Many cooking references describe fricassee simply as a French stew, usually with a white sauce. Julia Child in ""Mastering the Art of French Cooking"" describes it as ""halfway between a sauté"
"for New Orleans-style French bread; the batter is an egg-based custard that may include spirits. Common toppings include cane syrup, strongly-flavored honey, or fruit syrups; a dusting of powdered sugar is also traditional. French toast French toast is a dish made of bread soaked in eggs and milk, then fried. Alternative names and variants include eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), and Torrija. The earliest known reference to French toast is in the ""Apicius"", a collection of Latin recipes dating to the 4th or 5th century, where it is described as simply ""aliter dulcia"""
"toast is made by lightly toasting slices of bread under a grill, on both sides. The resulting toast is then sliced laterally. The thin slices are then returned to the grill with the untoasted sides towards the heat source, resulting in toast half the normal thickness. Thus, it can be described as a twice-baked food (see rusk). Melba toast is also available commercially, and was at one time given to infants who were teething as a hard food substance on which to chew. In France, it is referred to as ""croûtes en dentelle"". In 1925, the Mayo Brothers prescribed the"
"French toast French toast is a dish made of bread soaked in eggs and milk, then fried. Alternative names and variants include eggy bread, Bombay toast, German toast, gypsy toast, poor knights (of Windsor), and Torrija. The earliest known reference to French toast is in the ""Apicius"", a collection of Latin recipes dating to the 4th or 5th century, where it is described as simply ""aliter dulcia"" (""another sweet dish""). The recipe says to ""slice fine white bread, remove the crust, and break it into large pieces. Soak these pieces in milk and beaten egg, fry in oil, and cover"
"Dopiaza Dopiaza (Persian: دوپیازه meaning ""two onions"") is a South Asian dish. It is prepared with a large amount of onions, both cooked in the spices and curry and as a garnish. Onions are added at two stages during cooking, hence the name. The dish usually contains a meat, usually beef, chicken, lamb, mutton, or shrimp; however, it can also be prepared in a vegetarian style. According to the legend the dish was created when a courtier of Mughal emperor Akbar Mullah Do Piaza accidentally added a large quantity of onions to a dish. The dish evolved further in Hyderabad,"