hash
When Hash (from French hachée or Hachi , of hacher "chop" borrowed) warm dishes are boiled or fried minced or chopped meat or fish in a matching sauce called. Hashes made from raw or cooked vegetables are also common. Hashes made from meat are used, among other things, for the preparation of farces .
Hashing
The preparation is called hashing . Typical is the particularly fine chopping of the mass using a chopping knife or a meat grinder . Sometimes the use of a meat grinder is ruled out as atypical.
variants
- Hachis parmentier or Shepherd's Pie : hash made of beef and fried onions, which is covered with a layer of mashed potatoes and then gratinated with breadcrumbs and butter .
- Lung hash
Individual evidence
- ↑ Entry Haschee at duden.de
- ↑ Erhard Gorys : The new kitchen dictionary . dtv, Munich 2015, ISBN 978-3-423-36245-0 .
- ↑ a b c The Brockhaus. Culinary arts. international dishes, ingredients, kitchen technology, methods of preparation. Bibliographisches Institut & FA Brockhaus, 2008, ISBN 978-3-7653-3281-4 , p. 222.
- ↑ Food production technology. Fachbuchverlag Leipzig, 1987.
- ↑ Herings Lexicon of the Kitchen . 25th edition. Fachbuchverlag Pfannenberg, Haan-Gruiten 2016, ISBN 978-3-86820-344-8 .