Chaud-froid/Gallery: Difference between revisions

Revision as of 18:33, 8 July 2010

Citable Version ^[?]

Gallery ^[?]

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.

The first coating of chaud-froid has been applied and is sticking to the chicken.

White wine has been added and also boiled until it evaporates.

Canned tomatoes and canned, unflavored tomato sauce have been added and are ready to begin cooking, along with a little red wine.

Near the end of the very slow, 8-hour simmering; a little additional water has been added every half-hour or so.

The finished Bolognese, ready to be served on tagliatelle.

Bolognese sauce on fusilli pasta

@@ Line 9: / Line 9: @@
 |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 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.
+|002_First_Coating_of_Chaud-Froid.jpg|The first coating of chaud-froid has been applied and is sticking to the chicken.
 |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.