Nage (food)

From Wikipedia, the free encyclopedia

Nage is the term used in the USA for a flavoured liquid used for poaching delicate foods, typically seafood. A traditional nage is a broth flavoured with white wine, vegetables, and herbs, in which seafood is poached. The liquid is then reduced and thickened with cream and/or butter.[1]

Background

Cooking something à la nage translates as “while swimming” (French nage) and refers to cooking in a well-flavoured court-bouillon.[2] Eventually the term "nage" itself came to refer to a broth which, while light, is strong enough to be served as a light sauce with the dish itself,[3] unlike a court-bouillon which is omitted. Additional ingredients such as tomatoes are sometimes added.[1]

See also

References

  1. ↑ 1.0 1.1 Busico, Michalene (2001). The chefs of the times: more than 200 recipes and reflections from some of America's most creative chefs, based on the popular column in the New York Times. Macmillan. p. 5. ISBN 978-0-312-28447-3. 
  2. ↑ Cooking Terms
  3. ↑ Court Bouillon Recipe


This article is issued from Wikipedia. The text is available under the Creative Commons Attribution/Share Alike; additional terms may apply for the media files.