fricasseeing

Generally, when I'm cooking, I've got two or three burners going, boiling water in one, sauteeing in another, fricasseeing in a third.

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But it's to be expected of them because they're tawdry by definition, they enjoy fricasseeing ANY Democrat for ANY reason (and this is a doozy), and their owner's calling card is lurid tabloid coverage all over the world.

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-- A combination of sautéing and stewing results in the cooking process known as fricasseeing.

Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads

Indeed, since it is a long method of cookery, a rather old, comparatively tough fowl lends itself best to fricasseeing.

Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

In fricasseeing, the meat to be cooked is cut into pieces and sautéd either before or after stewing; then it is served with a white or a brown sauce.

Woman's Institute Library of Cookery Volume 1: Essentials of Cookery; Cereals; Bread; Hot Breads

To produce a tender, tasty dish, fricasseeing should be a long, slow process.

Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

-- As has already been learned, fricasseeing is a combination of sautéing and stewing.

Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

-- For chicken that is tough, fricasseeing is an excellent cooking method to employ.

Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish

The meat may be left raw or it may be prepared by any desirable cooking process, such as frying, fricasseeing, braizing, etc.

Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals

The methods of cookery that may be applied to meat include broiling, pan broiling, roasting, stewing or simmering, braizing, frying, sautéing, and fricasseeing.

Woman's Institute Library of Cookery Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish