oh casserole
Writing by wisteria on Tuesday, 22 of May, 2007 at 7:05 am
From tuna, chicken, beef & potato, to Enchilada recipes, you’ve seen, smelled, tasted, cooked, and probably even touched a casserole dish. But how much do you really know about it?
After several years of eating casserole, I decided to do some research and found some fascinating tips and facts:
- The word casserole (kasa-rol) is derived from the Old French word casse and the Latin word cattia meaning a “frying pan or stew pan”.
- The culinary term en casserole, which is also from French, means “served in the vessel used for cooking”.
- Since cooking a casserole can range from 25 minutes to two hours, consider using dried herbs in dishes which require longer cooking (more than an hour) rather than delicate fresh herbs which tend to lose their flavor when exposed to extended periods of high heat.
- If you are not sure about the capacity of your casserole pan or pot, you can check it by measuring water and pouring it in the pan.
- If your casserole is bland, try adding one of these ingredients: Worcestershire Sauce, powdered mustard,
or a dash of hot pepper sauce. - One of the best things about casseroles is that they can be made anytime, stored in the freezer, and reheated whenever you need them. So make two, and freeze the second for later.
- Most casseroles can be frozen two to three months.
- Most frozen casseroles do not need to be thawed before reheating.
- The best containers for freezing casseroles are glass and hard plastic containers as well as plastic bags for freezer use. This is because they provide a barrier to moisture and evaporation.
Whatever casserole you’re into, I’m sure you’ll find this information worth your while. Enjoy cooking!
Category: wine and dine
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