Fucking cock PENIS. PENIS. SHIT. ASS. Anyone ever made a chicken fricassee? Also what does that even mean? What even is it? What is this shit? HELP!!!
Is this the xD so randum thread
>>20696146You bet your mother's deceased ass it is fucker
>>20696132Fricassee or fricassée is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock
>>20696153Ah alright cool thanks.
>>20696153No, they have not been browned. Fricassee/blanquette are white ragouts.
>>20696321>Fricassee or fricassée /ˈfrJkəsiː/[1] is a stew made with pieces of meat that have been browned in butter then served in a sauce flavored with the cooking stock.[2] Fricassee is usually made with chicken, veal or rabbit, with variations limited only by what ingredients the cook has at handhttps://en.wikipedia.org/wiki/Fricassee?useskin=vector
>>20696153that the first result that come up when you google fricasse means entirely different things in different parts of the world france=beef/chicken stock ragout greece=dill spring onions spinach letucce celery or even blitum based sauce finished with avgolemeno like mageiritsaisrael=same as greece but only with chicken tripeusa=the original french from the middle ages with wine and eggs
>>20696346thats crazy because we're speaking in english right now
I made a shitty chicken chasseur with random leftover vedgies and it was delishesI plan to make one with brined pock chops called "chubby chasseur" will post when I get around to it
>>20696349fricasse isnt an english word
>>20696364the fuck did you fricassee?
>>20696362Looks good anon :)Félicitations
>>20696324Read further. Real fricassee/blanquette is kept white. Escoffier or Bocuse would rather say steam the meat in butter until it's stiff.
It's what lazy redneck women who cannot cook make all the time. Hate that shit. You'd think chicken in gravy with rice would be hard to mess up, but it is possible.
>>20696550Escoffier was a bitch and a thief, brown your fucking meat Europe
>>20696591How can you write a post like this and not expect everyone to think you’re stupid?
>>20696132the only question is how deep you brown your floured pieces, and if you add cream/yolks to your braising liquid, or keep it stock/wine based. Herbs of your choice, seriously your entire choice, with or without onions or mushrooms, This is it. I've had latino fricasse with lots of pimento strips, too. Many people balance the acidity in this dish, and add lemon.
>>20696591Myriads of brown ragouts exist. There's no point in fucking up the few white ones. Just make something different instead.
