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Terrina

De Wikipedia, la enciclopedia libre

Una terrina es un cacharro de barro vidriado (terracota, en francés terre cuite) usado en la cocina con los lados verticales y una tapa que ajusta firmemente, de forma rectangular u oval. Las versiones modernas también se fabrican en hierro fundido esmaltado.

Terrina de salmón y albahaca.

Por extensión, el término también alude al alimento preparado y servido en una terrina, principalmente carne de caza o venado, queso de cabeza y patés. Si se prensa y enfría, cortándose en rodajas para servirlo, una terrina se convierte en paté, que Julia Child definió como «un pastel de carne frío de lujo».[1]​

YouTube Encyclopedic

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  • Preparar Terrina De Vegetales
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  • Terrina Soufflé / Terrine Soufflé by Guillermo Corral - Recetas de Autor / Signature Recipes

Transcription

Notas

  1. ↑ The French Chef Cookbook p. 28.

Enlaces externos

Esta página se editó por última vez el 28 mar 2022 a las 12:44.
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