2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Every good housewife who likes to please her family with delicious home-cooked meals has come across countless recipes with the term "terrine" or "greten". What can be assumed, given the nature of the culinary process, is that it is a matter of different casserole in the oven.
The assumption is true, but let's dig a little deeper and clarify the concepts that characterize these delicious dishes with a crispy and appetizing crust.
Greten is a culinary term with the following meaning: heated, gratin or greten - this is any dish, topped or covered with cheese, yellow cheese, milk, cream or breadcrumbs mixed with lumps of butter. Such a dish must be prepared in the oven or under the grill, and baked to a golden crust.
The term is French - "au gratin" or "gratinée", whence comes the Bulgarian ogreten and is used for all dishes prepared in this way. Ogreten is prepared in special round or oval refractory vessels called gratin (gratin).
Wondering what terrine really is? It is little known to the native housewife, but more and more often used in cooking in our country. Terrine can actually be considered the French cousin of our casserole.
This term refers to the cooking vessel in which a certain type of dish is prepared. The terrine is usually rectangular or oval, medium deep, with a tightly fitting clay lid.
The preparation of absolutely all dishes in such a dish has an incredible taste and guarantees the preservation of all the taste qualities of the ingredients, although in most cases pre-mashed. A lot can be said about terrine, but the emphasis is on the slow fire on which it is cooked and on a healthy diet.
In culinary art, the more common forms are rectangular, so you will probably most often come across a dish called terrine and prepared in a rectangular shape.
Variations in the recipe of terrine are very different - you can find from vegetable and meat, to fruit and chocolate recipes cooked in terrine.
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