Gratin
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A gratin is an encrusted ( gratinated ) dish. The top of the preparation is usually made with grated cheese, breadcrumbs and the like. a. coated before it is browned in the oven or under the grill, which improves the taste of the food and prevents it from drying out. This layer can consist of heavily flavored grated cheese (like Gruyère or Parmesan ) or breadcrumbs with melted butter. In principle, however, the crust can also be created solely by the action of strong heat, i.e. without an additional layer.
Pariser Nocken are a sweet gratin in which the nocks are doused with a cream sauce and gratinated with grated cheese and flakes of butter.
Difference between gratin and casserole
In German, gratin is a preparation made from cooked, still warm ingredients that are only baked. Gratins are flat preparations with no eggs in the sauce to crust over. This also distinguishes it from the German term casserole , which is made up of massive amounts of raw ingredients, contains eggs in the sauce for gratinating and has to be cooked through completely.
In French and English, the term gratin means both a preparation that is cooked from scratch in the oven and a preparation that is reheated until a crust forms on the surface.
Individual evidence
- ^ A b New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed June 2, 2020]).
- ↑ Claus Schünemann: Alphabetical Technical Words Lexicon Technical words from N to P and their explanations. Retrieved June 2, 2020 .
- ↑ Claus Schünemann: Alphabetical Technical Words Lexicon Technical words from G to J and their explanations. Retrieved June 2, 2020 .
- ↑ Claus Schünemann: Alphabetical Technical Words Lexicon Technical words from A to C and their explanations. Retrieved June 2, 2020 .