Ragouted: meaning, definitions and examples
๐ฒ
ragouted
[ rรฆหษกuหtษชd ]
cooking term
The term 'ragouted' refers to a cooking technique where ingredients, typically meat or vegetables, are prepared in a sauce and served with a rich, flavorful broth. It is often associated with stews or casseroles, where the ingredients are simmered together to develop deep flavors. This method is popular in many cuisines, as it allows for a combination of textures and tastes. Additionally, ragout can be made with various proteins and vegetables, making it a versatile dish.
Synonyms
Examples of usage
- The chef ragouted the lamb with herbs.
- She ragouted the vegetables until tender.
- He learned how to make a traditional ragout.
- They enjoyed a hearty ragout on a cold night.
Translations
Translations of the word "ragouted" in other languages:
๐ต๐น guisado
๐ฎ๐ณ เคฐเคเคเคเฅเคก
๐ฉ๐ช geschmort
๐ฎ๐ฉ ragout
๐บ๐ฆ ัะฐะณั
๐ต๐ฑ ragout
๐ฏ๐ต ใฉใฐใผ
๐ซ๐ท ragout
๐ช๐ธ ragรบ
๐น๐ท ragout
๐ฐ๐ท ๋ผ๊ตฌ
๐ธ๐ฆ ุฑุงุฌู
๐จ๐ฟ ragout
๐ธ๐ฐ ragout
๐จ๐ณ ็่
๐ธ๐ฎ ragout
๐ฎ๐ธ ragout
๐ฐ๐ฟ ัะฐะณั
๐ฌ๐ช แ แแแฃ
๐ฆ๐ฟ ragout
๐ฒ๐ฝ ragรบ
Etymology
The word 'ragout' originates from the French term 'ragouter', which means 'to revive the taste'. The foundational meaning evolved from the Latin word 'recalere' ('to warm again'). Ragouts were traditionally a way to combine leftovers with fresh ingredients, allowing the flavors to blend through slow cooking. Throughout history, ragouts became a staple in French cuisine and eventually spread to other culinary traditions, often adapting to local tastes and available ingredients. Its popularity soared particularly in the 17th and 18th centuries, giving birth to numerous variations in different cultures, each showcasing their unique flavors and cooking techniques.