Jelaskan apa yang dimaksud dengan Galantine?
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 ETIMOLOGI PERKATAAN GALANTINEFrom Old French, from Medieval Latin galatina, probably from Latin gelātus frozen, set. Etimologi adalah kajian asal perkataan dan perubahan struktur dan makna mereka. KATEGORI TATABAHASA GALANTINEAPAKAH MAKSUD GALANTINE dalam CORSICA?Klik untuk melihat definisi asal «galantine» dalam kamus Corsica. Klik untuk melihat terjemahan automatik definisi dalam Melayu. GalantineGalantineGalantine adalah hidangan Perancis daging boneka yang bon-bonet, yang paling lazimnya ayam atau ikan, yang dibakar dan dihidangkan sejuk, disalut dengan aspic. Galantines sering disumbat dengan forcemeat, dan ditekan menjadi bentuk silinder. Memandangkan peredaran ayam dianggap sebagai sukar dan memakan masa, ini adalah hidangan yang agak rumit, yang sering dihiasi dengan mewah, dengan itu namanya, menghubungkan persembahan di meja yang galant, atau urbane dan canggih. Pada abad kesembilan belas, asal-usul teknik itu telah dikaitkan dengan chef marquis de Brancas. Pada Zaman Pertengahan, istilah galauntine atau galantyne, mungkin dengan konotasi gagah yang sama, dirujuk ke mana-mana beberapa sos yang dibuat dari akar tepung galangal, biasanya dibuat dari serbuk roti dengan bahan-bahan lain, seperti serbuk kayu manis, tegang dan berpengalaman garam dan lada. Hidangan ini kadang-kadang direbus atau direbus sebelum atau selepas menerkam, dan kadang-kadang ditinggalkan mentah, bergantung kepada resipi. Sos digunakan dengan ikan dan belut, dan juga dengan angsa dan rusa. A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. In the later nineteenth century the technique's origin was already attributed to the chef of the marquis de Brancas. In the Middle Ages, the term galauntine or galantyne, perhaps with the same connotations of gallantry, referred instead to any of several sauces made from powdered galangal root, usually made from bread crumbs with other ingredients, such as powdered cinnamon, strained and seasoned with salt and pepper. The dish was sometimes boiled or simmered before or after straining, and sometimes left uncooked, depending on the recipe. The sauce was used with fish and eels, and also with geese and venison. Definisi galantine dalam kamus CorsicaTakrif galantine dalam kamus adalah hidangan sejuk daging atau unggas, yang dibungkus, dimasak, disumbat, kemudian ditekan menjadi bentuk yang kemas dan berkilau. The definition of galantine in the dictionary is a cold dish of meat or poultry, which is boned, cooked, stuffed, then pressed into a neat shape and glazed. Klik untuk melihat definisi asal «galantine» dalam kamus Corsica. Klik untuk melihat terjemahan automatik definisi dalam Melayu. CORSICA PERKATAAN YANG BERIMA DENGAN GALANTINESinonim dan antonim galantine dalam kamus sinonim CorsicaTerjemahan «galantine» ke dalam 25 bahasaTERJEMAHAN GALANTINECari terjemahan galantine kepada 25 bahasa dengan penterjemah Corsica pelbagai bahasa kami. Terjemahan galantine dari Corsica ke bahasa lain yang dibentangkan dalam bahagian ini telah diperolehi menerusi terjemahan statistik automatik; di mana unit terjemahan penting adalah perkataan «galantine» dalam Corsica. Penterjemah Corsica - Cinagalantine 1,325 juta pentutur Penterjemah Corsica - Czechgalantine 570 juta pentutur Penterjemah Corsica - Hindigalantine 380 juta pentutur Penterjemah Corsica - Amharagalantine 280 juta pentutur Penterjemah Corsica - Rusiaгалантин 278 juta pentutur Penterjemah Corsica - Punjabigalantine 270 juta pentutur Penterjemah Corsica - Basquegalantine 260 juta pentutur Penterjemah Corsica - Frisiagalantine 220 juta pentutur Penterjemah Corsica - MelayuGalantine 190 juta pentutur Penterjemah Corsica - Chichewagalantine 180 juta pentutur Penterjemah Corsica - Jepunガランティーヌ 130 juta pentutur Penterjemah Corsica - Kreol Haitigalantine 85 juta pentutur Penterjemah Corsica - JermanGalantine 85 juta pentutur Penterjemah Corsica - Vietnamthịt nhồi nhét trong con gà 80 juta pentutur Penterjemah Corsica - Tagaloggalantine 75 juta pentutur Penterjemah Corsica - Marathiगॅलेन्टिन 75 juta pentutur Penterjemah Corsica - Turkisöğüş 70 juta pentutur Penterjemah Corsica - Italigalantina 65 juta pentutur Penterjemah Corsica - Polandgalantyna 50 juta pentutur Penterjemah Corsica - Ukraineгалантин 40 juta pentutur Penterjemah Corsica - RomaniaGalantine 30 juta pentutur Penterjemah Corsica - Cinaκρεμαλα 15 juta pentutur Penterjemah Corsica - AfrikaansGalantine 14 juta pentutur Penterjemah Corsica - Swahiligalantine 10 juta pentutur Penterjemah Corsica - ParsiGalantine 5 juta pentutur Aliran kegunaan galantineKECENDERUNGAN PENGGUNAAN TERMA «GALANTINE»KEKERAPAN Kurang digunakan Peta yang ditunjukkan di atas memberikan kekerapan penggunaan terma «galantine» dalam negara berbeza. Kecenderungan carian utama dan penggunaan umum galantine Senarai carian utama yang dibuat oleh pengguna untuk mengakses kamus Corsica dalam talian kami dan ungkapan yang paling banyak digunakan dengan perkataan «galantine». KECENDERUNGAN PENGGUNAAN TERMA «GALANTINE» DARI MASA KE MASAGrafik menyatakan evolusi tahunan kekerapan penggunaan perkataan «galantine» selama 500 tahun yang lalu. Pelaksanaannya adlah berdasarkan kepada menganalisa kekerapan istilah «galantine» muncul dalam sumber bercetak digital dalam Corsica antara tahun 1500 dan hari ini. Contoh penggunaan dalam kesusasteraan Corsica, petikan dan berita mengenai galantineCORSICA BUKU YANG BERKAIT DENGAN «GALANTINE»Ketahui penggunaan galantine dalam pilihan bibliografi berikut. Buku yang berkait dengan galantine dan ekstrak ringkas dari yang sama untuk menyediakan konteks penggunaannya dalam kesusasteraan Corsica. 1 Professional Cooking for Canadian Chefs A galantine is a ground meat mixture—that is,a forcemeat—that is wrapped in the skin of the product it is made from,such as chicken or duck.A galantine is almost always poached although,in some instances,it is roasted. A galantine is made ... Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu, 2006 2 Charcuterie: The Craft of Salting, Smoking, and Curing The galantine is cooked in chicken stock that is just below a simmer, about 160 to 180 degrees F./71 to 82 degrees C. A hotel pan is being used here, but a standard pot works fine so long as the galantine is completely submerged. Brian Polcyn, Michael Ruhlman, 2005 3 French Provincial Cooking To serve the galantine, slice it and arrange it in the centre of a long, flat dish. Surround it with the chopped jelly, which will be beautifully flavoured and as clear as glass. This recipe is based on one used in Lorraine for making one of their ... 4 Garde Manger: The Art and Craft of the Cold Kitchen According to this source, the association with chicken is so specific, in fact, that all by itself, galantine presumes chicken unless specified otherwise in the title. Other experts have promoted the idea that galantine more likely comes from the ... Culinary Institute of America, 2012 5 Jacques Pepin Celebrates Make a loop with the loose end of the string, slide it underneath the galantine, and position it about l '32 inches away from the tied end. then pull gently to create one loop. This is called a halfhitch. Make additional loops every I '/2 to 2 inches. 6 Professional Cooking, College Version A galantine is almost always poached although, in some instances, it is roasted. A galantine is made by rolling up a forcemeat in a large piece of skin, giving it a cylindrical or sausage shape that yields round slices. Consequently, the name ... 7 The royal cookery book: (le livre de cuisine) Three silver skewers, garnished with cocks' combs and truffles, may be stuck in the galantine, and will improve its appearance. YORK HAM Trim a ham weighing about 161bs.; steep it in cold water over night ; tie it in a cloth, and boil it gently ... Here the fairies placed Galantine, with a governess named Bonnette. Fairy Grave , by a tap of her wand on the water, assembled two thousand ferocious sharks, and ordered them to keep strict watch around the tower, and tear in pieces every ... 9 The Escoffier Cook Book: A Guide to the Fine Art of Cookery and roll the galantine in a napkin, either end of which should be tightly tied. \Vith six lbs. of shin of veal, one-half lb. of fresh blanched pork rind, and the fowl's skeleton, prepare a white veal stock (10). When this stock has cooked for about five ... 10 Practical Cooking and Serving: A Complete Manual of how to ... GALANTINE OF CHICKEN OR TURKEY 177 Fill the space between with raw chicken, or veal, scraped from the fibres, pounded in a mortar and seasoned with salt, pepper, chopped mushrooms, chopped parsley, and thyme moistened with ... Janet McKenzie Hill, 1902 BARANGAN BERITA YANG TERMASUK TERMA «GALANTINE»Ketahui apa yang diterbitkan oleh akhbar nasional dan antarabangsa dan cara istilah galantine digunakan dalam konteks perkara berita berikut. Pizza Buona Renting for $6500, Health Grade System Changes … For $65, get a French-infused seven course dinner that includes things like rabbit galantine, salmon en croute, duck magret, and tarte tatin for ... «Eater LA, Jul 15» Jane Grigson: the woman whose words you'll want to eat She describes Grigson as “a writer who could combine a delightful quote from Chaucer on the subject of a pike galantine with a careful recipe ... «New Statesman, Jul 15» Indy chefs cook the meal of their lifetimes Goose galantine with salted goose egg, crabapple aspic, mulberries, pistachios and bitter greens opens the evening. Gonzales pairs the dish ... «Indianapolis Star, Jul 15» Taste Regina: Fuel your inner foodie with a culinary tour He wowed the group with a lovely tuna, herb and spinach galantine balanced atop a morel and quinoa pilaf, spears of delicate wild asparagus ... «Regina Leader-Post, Jul 15» Ben Vaughn: The unexpected joy and versatility of charcuterie The very popular and versatile Galantine is prepared with boned meat or whole poultry that has been stuffed or rolled, cooked and glazed with ... «Las Vegas Sun, Jun 15» The finest dining experience ... white wine and saffron) while the Rice Tartlet on Apple Sauce is a well-conceived montage of long grain rice, vanilla bean, apples, Galantine, ... «The Asian Age, Jun 15» Norman Van Aken's Kitchen Conversations: Traci Des Jardins ... make the sausage stuffing and how he would cook it and then slice it like a galantine. I was a chef by the time my grandfather passed away. «The Daily Meal, Jun 15» Well-known chef leaving Kennebunk's White Barn Inn He made a duck galantine with a baumkuchen (a traditional German pastry) wrapped around it, with a strawberry gastrique and strawberry ... «Press Herald, Jun 15» My favourite things with TV gardener David Domoney My signature dish is duck galantine. I love cooking, and the more challenging the recipe, the better. I picked up this recipe in France and it ... «Western Morning News, Jun 15» Nor Cal Hot Shots youth basketball teams capture championships ... Strong, Eva Flynn, Maci Lemke, Lucia Acevedo, Haley Womack, Addie Galantine, Ella Dotson, Emma Forsberg and Savannah Dainauskus. «Red Bluff Daily News, Mei 15» RUJUKAN « EDUCALINGO. Galantine [dalam talian].
Temui semuanya yang tersembunyi dalam perkataan di Apa maksud Galantine?KOMPAS.com – Galantin adalah daging halus yang dimasak dalam kaldu menyerupai sosis berukuran besar dan disajikan dalam bentuk potongan. Saus galantin menyerupai saus steak. Sebagai bahan baku, umumnya memakai daging sapi namun kamu juga bisa menggunakan daging ayam seperti pada resep galantin dari Food 52 ini.
Apa saja komposisi Galantine?Bahan-bahan. 600 gr daging giling (boleh diganti ayam+udang). 1 bh bawang bombay, dicincang halus.. 5 btr telur.. 150 gr tepung roti.. 2-3 sdt garam.. 1 sdt merica bubuk.. 1 sdt pala bubuk.. 1 sdt kaldu sapi bubuk.. Galantine termasuk hidangan apa?Galantin atau galantine adalah hidangan Perancis yang biasanya berisi daging isi tak bertulang, direbus dan disajikan dingin, dilapisi dengan aspic. Galantin sering diisi dengan forcemeat, dan dibuat dalam bentuk silinder (Wikipedia).
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