GRATIN

Gratin

Gratin is a widespread culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.

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gratin

Noun

  1. The top crust of a dish, consisting of breadcrumbs or grated cheese heated under a grill; the dish itself.


The above text is a snippet from Wiktionary: gratin
and as such is available under the Creative Commons Attribution/Share-Alike License.

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