Ragouting: meaning, definitions and examples
๐ฒ
ragouting
[ rรฆหษกuห ]
cooking dish
Ragout is a traditional French stew that usually consists of meat, vegetables, and a variety of herbs and spices. It is typically slow-cooked to develop deep flavors, and it can consist of any type of meat, including beef, pork, or lamb, alongside diverse vegetables depending on regional recipes. Often served with rice or bread, ragout has variations across different cultures and cuisines, making it a versatile dish enjoyed around the world.
Synonyms
braise, casserole, pot roast, stew
Examples of usage
- I prepared a delicious beef ragout for dinner.
- The cookbook features a variety of ragout recipes.
- For a comforting meal, try this vegetable ragout.
- They enjoyed a hearty lamb ragout on a cold evening.
Translations
Translations of the word "ragouting" in other languages:
๐ต๐น ragout
๐ฎ๐ณ เคฐเคเคพเคเค
๐ฉ๐ช Ragout
๐ฎ๐ฉ ragout
๐บ๐ฆ ัะฐัะฐััะน
๐ต๐ฑ ragout
๐ฏ๐ต ใฉใฐใผ
๐ซ๐ท ragout
๐ช๐ธ ragout
๐น๐ท ragout
๐ฐ๐ท ๋ผ๊ตฌ
๐ธ๐ฆ ุฑุงุฌูุช
๐จ๐ฟ ragout
๐ธ๐ฐ ragout
๐จ๐ณ ็่
๐ธ๐ฎ ragout
๐ฎ๐ธ ragout
๐ฐ๐ฟ ัะฐะณั
๐ฌ๐ช แ แแแฃ
๐ฆ๐ฟ ragout
๐ฒ๐ฝ ragout
Etymology
The word 'ragout' originates from the French term 'ragoรปter', which means 'to revive the appetite'. The use of this term dates back to the 18th century when French cuisine began to gain prominence in Europe. In its early forms, ragout was designed to provide a richly flavored dish that could entice diners and offer a satisfying meal. Historically, ragouts were considered a hallmark of French culinary art, showcasing the careful balance of spices and ingredients to create complex flavors. As cooking techniques evolved, so did the recipes for ragout, which spread through various cultures and embraced local ingredients, making it a staple across many cuisines worldwide. Today, ragout is not only associated with French cooking but also with various international adaptations, underlining its versatility and enduring appeal.