Difference between casserole, gratin and soufflé
Due to their composition, casseroles must be cooked through completely, in contrast to gratins , which are only baked. The casserole has nothing in common with the soufflé , except for a baking pan in which they are baked.
The linguist Joachim Heinrich Campe explained the lemma with "The casserole, that which comes up, in the kitchen language, where one understands a dish by it, which is baked in an oven or in the coals and puffs up."
Casseroles were made from filled pies that were already part of medieval cuisine. The first casserole recipes are from the beginning of the 18th century. These first casserole recipes had a pressed rice porridge as a base, which was prepared in ovenproof pots with a sweet or savory filling. At the end of the 19th century, the casserole was represented in English-language cookbooks. Today the casserole is an integral part of the kitchen and the only “national dish” with North American roots.
- Claus Schünemann: Learning fields of the bakery and confectionery - sales: practical theory textbook for vocational training to become a specialist salesperson in the food trade . Gildebuchverlag GmbH, 2006, ISBN 978-3-7734-0170-0 , p. 478 ( google.de [accessed June 21, 2020]).
- Dictionary of the German Language - First Part, A - E. 1807, p. 241 , accessed on June 21, 2020 .
- Rachel Nolan, The many-layered story of the casserole, a longtime staple of American cuisine. (No longer available online.) In: The Daily . May 6, 2012, archived from the original on January 5, 2013 ; Retrieved February 19, 2017 .