Ramequin: meaning, definitions and examples
๐ฎ
ramequin
[ rรฆmษชkษn ]
cooking dish
A ramequin is a small, typically ceramic dish used for baking and serving individual portions of dishes. It is commonly employed in the culinary arts to prepare certain types of desserts like soufflรฉs or crรจme brรปlรฉe, as well as savory dishes such as casseroles or terrines. The ramequin's size and shape make it ideal for portion control and even cooking, ensuring that all servings are uniform. They can also be used to serve sauces or condiments alongside meals.
Synonyms
baking dish, cooking vessel, serving dish.
Examples of usage
- I baked a chocolate souffle in a ramequin.
- The chef served the creamy custard in a small ramequin.
- Ramequins are perfect for individual servings of baked mac and cheese.
- For the party, I prepared several ramequins of spiced pumpkin pie.
Translations
Translations of the word "ramequin" in other languages:
๐ต๐น ramequim
๐ฎ๐ณ เคฐเคฎเฅเคเฅเคตเคฟเคจ
๐ฉ๐ช Ramequin
๐ฎ๐ฉ ramequin
๐บ๐ฆ ัะฐะผะตะบัะฝ
๐ต๐ฑ ramekin
๐ฏ๐ต ใฉใกใญใณ
๐ซ๐ท ramequin
๐ช๐ธ ramequรญn
๐น๐ท ramekin
๐ฐ๐ท ๋ผ๋ฉํจ
๐ธ๐ฆ ุฑุงู ูููู
๐จ๐ฟ ramekin
๐ธ๐ฐ ramekin
๐จ๐ณ ๆ็พ่ฏ
๐ธ๐ฎ ramekin
๐ฎ๐ธ ramekin
๐ฐ๐ฟ ัะฐะผะตะบัะฝ
๐ฌ๐ช แ แแแแแแแ
๐ฆ๐ฟ ramekin
๐ฒ๐ฝ ramequรญn
Etymology
The term 'ramequin' originated from the French word 'ramequin', which itself is derived from 'ramel', a Medieval Latin term for a type of dish. The first known use of the word in English dates back to the late 19th century when cooks began to utilize these small dishes for individual servings. Ramequins became popular due to their versatility and aesthetic appeal, allowing for a range of culinary creations, from savory to sweet. The tradition of using ramequins reflects the French emphasis on presentation and quality in cooking. Today, they are a staple in both professional kitchens and home cooking across the globe, often made in various materials such as porcelain, glass, or ceramic.