AU GRATIN Meaning and
Definition
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Au gratin is a culinary term that originated in French cuisine and refers to a cooking method that involves topping a food dish with breadcrumbs or cheese, or often a combination of both, before baking or broiling it until a golden brown crust forms. The term "au gratin" itself translates to "with gratings" or "with crust." This technique is used to create a deliciously crispy and flavorful exterior while keeping the interior moist and tender.
Typically, the dish that is prepared au gratin involves layering ingredients such as vegetables, meat, or seafood, and then covering them with a creamy sauce or cheese. The dish is then baked, allowing the top layer to become crispy and browned due to the application of high heat. This cooking method adds an appetizing texture and enhances the overall taste of the dish.
Au gratin dishes can vary widely, with some popular examples including potatoes au gratin, where thinly sliced potatoes are layered with cheese and baked until bubbly and golden; seafood au gratin, which may consist of shrimp or scallops in a creamy sauce topped with breadcrumbs or cheese and baked until crispy; and vegetable au gratin, where vegetables like cauliflower or broccoli are smothered in cheese sauce and baked until the top forms a gratifying crust.
Overall, the term "au gratin" describes an appetizing cooking technique that involves baking or broiling a dish until a browned and crispy topping forms, typically made from breadcrumbs or cheese.
Common Misspellings for AU GRATIN
- zu gratin
- su gratin
- wu gratin
- qu gratin
- ay gratin
- ah gratin
- aj gratin
- ai gratin
- a8 gratin
- a7 gratin
- au fratin
- au vratin
- au bratin
- au hratin
- au yratin
- au tratin
- au geatin
- au gdatin
- au gfatin
- au ghratin
Etymology of AU GRATIN
The term "au gratin" is derived from French and its etymology can be traced back to the Latin word "cratis", which means "wickerwork" or "grating". In French cuisine, the phrase "au gratin" refers to a dish that is topped with breadcrumbs, cheese, or a combination of both, and then browned or melted under a broiler or in an oven. The term "gratin" itself refers to the crust or crispy layer that forms on top of such a dish when it is cooked in this manner.
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