SC - Arthurian References
Christine A Seelye-King
mermayde at juno.com
Thu Sep 3 10:22:42 PDT 1998
Just for terminology's sake, the method you describe here would
be called "braising" = roasting with liquid.
Still a fricasee, but the method could also be used for any piece
of roasted meat.
Christianna
>A fricasee is differentiated from a fry by having only a little
>cooking liquid--oil/butter, (actually, we use bacon drippings) but
>some additional liquid as well. The heavy cast iron lid is put over
>the meat once it is well browned. The heat is turned down, and the
>steam cooks the fricasee. The meat gets turned several times, and
>prodded with a 2-pronged fork, and the crusty bits scraped off the
>bottom of the pan if the liquid is cooking away. Perhaps the steam
>makes the original cooking liquid--we watch, and add water to the
>chicken if it's cooking too fast or drying out. With the beef, the
>liquid is tomato juice. With a Swiss steak, you get the
>coating--flour from North beaten or hammered in by Mother, but
>Berneice used a batter, I think. The coating on the meat, when done,
>is not a crispy crust, but a soft--I don't have a word for it, just
>know it when I see it--and there is a weak gravy, which can be and
>generally is, thickened with flour.
>
> Occasionally, the meat skillet (has to be the heavy cast iron one)
>was removed from the stove top and put in the oven to bake after the
>lid went on. This is how I learned to do game, too, with tiny onions,
>herbs, wine, etc. added. The cooking is slower and longer. Things
>that are tougher benefit from this. I think it was the young chickens
>that got fried crisply.
>
>
>Fried chicken and fricaseed chicken are 2 different critters at my
>house.
>
>
>Regards,
>
>Allison
>
>allilyn at juno.com
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