Escalloped Meaning: Definition, Examples, and Translations
🍽️
escalloped
[ɪˈskæl.əpt ]
Definition
cooking style
Escalloped refers to a cooking method where thinly sliced ingredients, usually vegetables or meat, are baked in a sauce or liquid, often with cheese. This technique can also refer to a dish that is topped with breadcrumbs or cheese before baking, resulting in a crispy, golden crust.
Synonyms
Examples of usage
- I love escalloped potatoes with cheese.
- The recipe calls for escalloped zucchini layered with sauce.
- She prepared a delicious escalloped chicken for dinner.
Translations
To see the translation, please select a language from the options available.
Interesting Facts
Culinary Techniques
- The process usually involves baking layers of thinly sliced vegetables, like potatoes, with creamy sauces for richness.
- Commonly, escalloped dishes include a topping of breadcrumbs or cheese, which becomes golden and crispy in the oven.
Pop Culture
- Escalloped potatoes, also known as scalloped potatoes, are a classic dish often featured in family gatherings and holiday meals.
- The dish commonly appears in cookbooks and is associated with comfort food in many Western cuisines.
Nutrition
- When made with whole ingredients, escalloped dishes can provide a balanced meal with carbohydrates, fats, and vitamins.
- However, many variations can be high in calories due to the creamy sauces and cheeses used, highlighting the importance of moderation.
Regional Variations
- In some regions, seafood such as scallops or shrimp can also be escalloped, combining shellfish with creamy sauces.
- In the American South, a popular variant includes layering sweet potatoes with spices for a twist on the traditional recipe.
Origin of 'escalloped'
Main points about word origin
- The term 'escalloped' comes from the French word 'escaloper,' which means to cut or shape in a scalloped design.
- Initially, the word was used in the culinary context to describe dishes cooked in a similar fashion to oysters that were baked in their shells.
The term 'escalloped' comes from the French word 'escaloper', meaning to cut into thin slices or to cut scallops, which also refers to a specific type of shellfish. The culinary usage of the term evolved in the 19th century, particularly in French cuisine, where the technique of layering and cooking ingredients was refined. As French cuisine became popular in Europe and North America, the term was adopted into English culinary jargon, describing a style of cooking that provides a rich flavor and appealing presentation. Over time, escalloped dishes have become a staple in home cooking and restaurants, maintaining their association with hearty, comforting meals.