Fricassee: meaning, definitions and examples
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fricassee
[ ˌfrɪkəˈsiː ]
cooking method
Fricassee refers to a method of cooking meat, usually chicken or veal, that is cut into small pieces, sautéed, and then simmered in a white sauce. This technique is popular in various cuisines and emphasizes the tenderness of the meat and the flavor of the sauce.
Synonyms
Examples of usage
- The chef prepared a delicious fricassee of chicken with mushrooms.
- Fricassee is often served with rice or pasta to soak up the flavorful sauce.
- In French cuisine, a classic fricassee is made with cream and herbs.
Translations
Translations of the word "fricassee" in other languages:
🇵🇹 fricassé
🇮🇳 फ्रिकास्सी
🇩🇪 Frikassee
🇮🇩 frikase
🇺🇦 фрикасе
🇵🇱 frikasee
🇯🇵 フリカッセ
🇫🇷 fricassée
🇪🇸 fricasé
🇹🇷 frikase
🇰🇷 프리카세
🇸🇦 فريكاسي
🇨🇿 frikassé
🇸🇰 frikassé
🇨🇳 法式炖菜
🇸🇮 frikase
🇮🇸 frikassé
🇰🇿 фрикасе
🇬🇪 ფრიკასე
🇦🇿 frikase
🇲🇽 fricasé
Etymology
The term 'fricassee' originates from the French word 'fricassée', which itself is derived from the Middle French term 'fricassier'. The word likely comes from the combination of 'fricasser', which means to cut into pieces and sauté. This style of cooking can be traced back to the 17th century, where it became a popular method in French cuisine, allowing cooks to create hearty and flavorful meals from less expensive cuts of meat. The technique soon spread across Europe and became a beloved comfort food in many cultures. By the 19th century, fricassee was well-established in American cooking as well, showcasing its versatility and the ability to adapt to local ingredients and preferences.