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14-September-2008 18:38:43 - Casserole This article has multiple issues. Please help improve the article or discuss these issues on the talk page. It relies largely or entirely upon a single source. Tagged since March 2008. Its introduction may need to be rewritten to comply with 's lead section guidelines. Tagged since March 2008. Finnish macaroni casserole Finnish macaroni casserole A casserole, from the French for sauce pan,1 is a large, deep pot or dish used both in the oven and as a serving dish. The word casserole is also used for the food cooked and served in such a dish. Casseroles originate from the ancient practice of stewing meat slowly in earthenware containers. Types of casserole include ragout, hotpot, cassoulet and carbonnade. A distinction may be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel typically over a fire or on a hob, whereas casseroling is done in an oven where heat circulates all round the cooking vessel. Braising is similar to casseroling except that the pieces of meat or vegetable are larger and cooked in a smaller quantity of liquid. Casseroles tend to be thicker than soup. However the choice of name is largely a matter of custom; it is possible for the same dish to be described as soup, stew, and casserole. Early 18th century casserole recipes consisted of rice that was pounded, pressed, and used as a fillingcitation needed. Casseroles are cooked in Europe and Canada and the United States, and are found in other forms in many other cultures around the world. The culinary term en casserole also from French means 'served in the vessel used for cooking'. Casseroles usually consist of one or two meats or vegetables as the main ingredients. Liquid in the form of stock, alcohol in the form of wine; for example coq au vin or beef Bourguignon, beer for example lapin à la Gueuze, gin, or cider or vegetable juices is added. Further liquids are released from the meat and vegetables during cooking. Binders such as pasta, potato, rice or other grains are added to thicken the sauce. It is cooked slowly and may be served as a main course or a side dish. Meat is usually precooked or browned before placed in the casserole. Contents 1 Use of term in the US and Canada 2 See also 3 References 4 External links Use of term in the US and Canada A characteristic method of preparing casserole in the United States and Canada is to use condensed soup, especially cream of mushroom soup. Examples for casseroles that can be prepared in this manner are tuna casserole with canned tuna, cooked noodles, sometimes peas, and cream-of-mushroom soup and green bean casserole green beans with cream of mushroom soup, topped with french fried onions. A similar staple, macaroni and cheese, can also be prepared as a casserole. Casseroles are a staple at potlucks and family gatherings. Hotdish is a US Midwestern and particularly Minnesotan term for a casserole; it is one of the quintessential foods of that region. That is legacy of the Scandinavian immigrants of the area; casseroles are immensely popular dishes in all Nordic countries. See also Cookware and bakeware Parched grain Jugging Dutch oven References ^ Online Etymology Dictionary, Entry: Casserole, retrieved October 10, 2007, from Dictionary.com External links Wikimedia Commons has media related to: Casseroles Look up Casserole in Wiktionary, the free dictionary. Taste of Home: Casserole Recipes Complete Recipes: Casseroles This food-and-drink-related article is a stub. Retrieved from http://en..org/wiki/Casserole Categories: Cooking techniques | Cookware and bakeware | Casserole dishes | Food and drink stubsHidden categories: Articles lacking reliable references from March 2008 | Cleanup from March 2008 | All pages needing cleanup | All articles with statements | Articles with statements since June 2007 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages Avañe'ẽ Aymar ÄŒesky Deutsch Español Français עברית Nederlands 日本語 Polski Português РуÑ?Ñ?кий Simple English Suomi Türkçe ä¸æ–‡ This page was last modified on 10 August 2008, at 02:48
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