Chaud-froid/Gallery: Difference between revisions

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imported>Hayford Peirce
(putting in a Bolognese template to get the gallery started)
imported>Hayford Peirce
(added the final image)
 
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|licence = CC
|licence = CC
|author  = Hayford Peirce
|author  = Hayford Peirce
|Bolognese 1.jpg|A ''soffrito'' of finely chopped onions, celery, carrots, and pancetta has been cooked in olive oil.
 
|Bolognese 2.jpg|Meats (beef, pork, and lamb) have been added, lightly cooked until they lose their color, and then are boiled rapidly with milk until the milk evaporates.
|001_Poached_Breasts_and_Chaud-Froid_Ready_to_Apply.jpg|Cold chicken breasts that had been poached in butter, along with almost-set chaud-froid sauce ready to be applied.
|Bolognese 3.jpg|White wine has been added and also boiled until it evaporates.
 
|Bolognese 4.jpg|Canned tomatoes and canned, unflavored tomato sauce have been added and are ready to begin cooking, along with a little red wine.
|002_First_Coating_of_Chaud-Froid.jpg|The first coating of chaud-froid has been applied and is sticking to the chicken.
|Bolognese 5.jpg|Near the end of the very slow, 8-hour simmering; a little additional water has been added every half-hour or so.
 
|Bolognese 6.jpg|The finished Bolognese, ready to be served on ''tagliatelle''.
|003_In_the_Refrigerator_to_Set.jpg|In the refrigerator to completely set the second or third coating.
|Bolognese_sauce.jpg|Bolognese sauce on ''fusilli'' pasta
 
|006d_Tarragon_on_the_Chaud-Froid.jpg|The final coating of chaud-froid, with a decoration of blanched tarragon leaves.
 
|008c_Ready_to_Apply_the_Chicken_Gelee.jpg|Nearly set jellied aspic is ready to be applied.
 
|009_Applying_the_Chicken_Gelee.jpg|Applying the first coating of aspic to the chaud-froid and tarragon.
 
|010_Ready_to_Serve,_with_Extra_Gelee_Chopped_and_Scattered.jpg|Ready to serve, with extra aspic chopped and scattered around the platter.
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Latest revision as of 18:53, 8 July 2010

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https://en.citizendium.org/wiki/index.php?title=Chaud-froid/Gallery&printable=yes
A collection of images about Chaud-froid.
Chicken breasts in chaud-froid preparation(CC) Images: Hayford Peirce
Cold chicken breasts that had been poached in butter, along with almost-set chaud-froid sauce ready to be applied.
Cold chicken breasts that had been poached in butter, along with almost-set chaud-froid sauce ready to be applied.
The first coating of chaud-froid has been applied and is sticking to the chicken.
The first coating of chaud-froid has been applied and is sticking to the chicken.
In the refrigerator to completely set the second or third coating.
In the refrigerator to completely set the second or third coating.
The final coating of chaud-froid, with a decoration of blanched tarragon leaves.
The final coating of chaud-froid, with a decoration of blanched tarragon leaves.
Nearly set jellied aspic is ready to be applied.
Nearly set jellied aspic is ready to be applied.
Applying the first coating of aspic to the chaud-froid and tarragon.
Applying the first coating of aspic to the chaud-froid and tarragon.
Ready to serve, with extra aspic chopped and scattered around the platter.
Ready to serve, with extra aspic chopped and scattered around the platter.
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