Farced: meaning, definitions and examples
๐ฝ๏ธ
farced
[ fษrst ]
cooking technique
To farce a dish means to stuff it with a mixture, often made of minced meat, vegetables, and seasonings. This technique revolves around enhancing the flavor and texture of the main ingredient. Common examples include farcing poultry or fish. It plays a vital role in French cuisine, providing depth and richness to various preparations. Farcing is not just limited to meats, as vegetables and pastries can also be farced for culinary delight.
Synonyms
Examples of usage
- The chef farced the chicken with herbs and garlic.
- They decided to farce the bell peppers with quinoa and spices.
- She learned how to farce fish with a delightful seafood mixture.
Translations
Translations of the word "farced" in other languages:
๐ต๐น farced
๐ฎ๐ณ เคซเคพเคฐเฅเคธเฅเคก
๐ฉ๐ช farced
๐ฎ๐ฉ farced
๐บ๐ฆ ัะฐััะธัะพะฒะฐะฝะธะน
๐ต๐ฑ farced
๐ฏ๐ต ใใกใซใน
๐ซ๐ท farce
๐ช๐ธ farced
๐น๐ท farced
๐ฐ๐ท ํ๋ฅด์ธ๋
๐ธ๐ฆ ู ุญุดู
๐จ๐ฟ farced
๐ธ๐ฐ farced
๐จ๐ณ ๅกซๅ ็
๐ธ๐ฎ farced
๐ฎ๐ธ farced
๐ฐ๐ฟ ัะฐััะธัะพะฒะฐะฝะฝัะน
๐ฌ๐ช farced
๐ฆ๐ฟ farced
๐ฒ๐ฝ farced
Etymology
The term 'farce' originates from the Latin term 'farcire', which means 'to stuff'. It evolved through Middle French before entering the English culinary lexicon. The usage of farcing in cooking dates back centuries, especially in French and Mediterranean cuisines. In these traditions, farced dishes became a means to elevate basic ingredients into elaborate meals, showcasing the chef's skill and creativity. Over time, the practice spread across various cultures, adapting local ingredients and flavors while maintaining the core concept of stuffing as a method to improve both flavor and presentation.