For the original table setting or cooking unusual dishes frequently used crockery and kitchen utensils, whose names are not always well known.Kokilnitsa, menazhnitsa, pots, cocotte - what is it?Such loan words are designated dining items very specific purpose.
cocotte as a sign of new flavors
It houseware number among a certain segment of the population known and even popular last two - pots and cocotte.What it is?This special dishes for coffee and so loved Julien, who settled down and became "our".Julien, in its modern interpretation - "mushrooms in sour cream" - a long-standing Russian dish.But never before to prepare dozens of dishes are not required cocotte.This achievement time.Now in the presence of the world information space and the vast number of cooking shows on television it is very difficult to stick to the traditional ways of cooking.Absolutely impossible to ignore the new designs of the old kitchen utensils and new, comfortable and beautiful objects, to which the cocotte.
borrowed the name of the popular dishes
It sometimes happens that something give the name, origin and exact meaning of which is unknown, and it survives.What is the correct linguistic interpretation of the words "julienne" or "Olivier", what they mean?Whether the name of the chef and innovator, or the month of July, hinting at the origin of the ingredients of summer salads, soups, sauces, in the title of which is the expression.Whatever it was, but in French cuisine "julienne" - a certain way of cutting vegetables or any food.By shredder applies shiffonad - shredding leafy vegetables (cabbage, lettuce and so on).If Julien - a kind of cutting vegetables, the cocotte - what is it?Small Dish capacity, has two purposes - food preparation and on the table.All of the names - borrowed, and all of the French.No wonder - it is a historical reality, given the fact that for decades the language was "native" for the Russian aristocracy.
Advantages and disadvantages of the specialized pan
current domestic Julien cocotte has only taste qualities, because after he had pre-frying and baked in the spirit of the closet in specially designed containers.On the preservation of the original use of the crude product after a double heat treatment can not speak for any shredder.The form for this kind of mushroom dishes can be anything - a specially processed potatoes, rolls in the form of small bowls, on the same principle processed zucchini or other products.And any of these edible containers - cocotte for Julien.Drenched in the process of preparing the content, it will add the charm of the dish.But there are special dishes for this kind of dishes.It is usually in portions.The materials of which made the utensils may be different, but not necessarily heat-resistant and safe in all senses.All these requirements are fully compatible ceramic cocottes.Modern design of an unusually attractive.Utensils made of specially baked clay, is very popular because the food created in it, has a new, peculiar only to her taste.Due to the thick walls of the cooking process itself is changing - it turns out that somewhere between boiling, stewing and frying.In the age of global experiment to reconcile incompatible ingredients cocotte can not remain on the sidelines.And now there is a new dish - pork with oranges in wine sauce, perfected in the serving container.Pots, pans, baking dishes to ensure, along with noodles and even increase the palatability of the final product.Dish in cocotte - a bright illustration of that.
Possible appearance of the word "cocotte»
Location happened this title?Firstly, his birthplace - France.Cocote - translated from French means "chicken."It is natural to assume that the cocotte for Julien, the serving containers, intended for dishes made with poultry.In France, along with the famous onion soup or mashed very popular main dish - potage-Julien.Small Portion utensils for cooking and serving of food or, more likely, utensils for cooking sauces with chicken broth or roast chicken had to have their names hint of poultry - specifically cocote.The question arises: "cocotte, what is it?"Most often it is small, designed for one serving, metal or ceramic saucepan with a rather long handle.It is intended for making hot snacks of any kind, but, as noted above, in the food must include chicken and vegetables, comminuted in a certain way.
itself Portion graceful shape and is designed for serving.When several of them, with handles decorated cuff and top dishes sprinkled with fresh herbs, a spectacle not only stimulates the appetite, but also delivers a pure aesthetic pleasure.Julien cocotte - it's incredibly popular and tasty dish, which is an integral part of the menu of modern restaurants and cafes.Serving containers may also be of different shapes.If they are made in the form of a seashell, it is already kokilnitsy that there are also metal and ceramic.Other forms - it pots, pots, jugs and small pans.Diminutive form is quite appropriate, since the scope of this specialized dishes are always no more than 100 ml.The most common forms are made of stainless steel.They last longer.
now are very popular ceramic cocottes.They tend to be beautiful and modern, the dish looks appetizing in them, they are well washed, as the products are not burnt.In addition, they are well stored food.The porosity of the ceramic leads to a special mode of cooking - the food languishing, which gives it a unique taste.Cocotte for Julien withstands high temperatures and long retains its presentation.
in French cuisine there is their national dish, resembling Russian Julien.Only this cold appetizer, served on a slice of bread, and instead of sour cream in it add a bit of dry wine.And the authors of the dishes will never have the question, "cocotte, what is it?"Because for the preparation of cold snacks, it is simply not needed.All the above qualities has a very expensive serving containers made of high-grade porcelain.It has not only for special purposes, but specialized range of applications.