Abstract This research paper is about three (3) French Dishes and British Dishes in the USA, their ingredients, cooking methods, and why they fit in American culture. It was discovered, especially for British dishes, that restaurants have adjusted the flavour and appearance of the recipes to make them acceptable to the customers in America…
Introduction The purpose of this research of French Recipes and British Recipes in the USA is to identify food coming from the culture of France and UK, in order to see how their food have become acceptable to Americans. A little of each of the country’s background relevant to the recipes had to be included to give an idea of how such recipe became popular in the past and how such recipe reached the present or were changed to meet the demands of the present American society. In place of describing the colour and appearance in words, pictures of the selected recipes are shown. A.French Dishes La Salade Lyonnaise (French Appetizer) It will take about 20 minutes to prepare this salad recipe. Given the mixture of vegetables below, these are mixed with a little water, mustard, and vinegar along with Rapeseed Oil to serve as emulsifier. Notice that the specified gree vegetables are not specified. In order to utilize fresh American vegetables depending on whatever is available, this French salad is prepared in the procedures described bel;ow. a. Mixed Greens b. Lardons c. Croutons d. Poached Egg L’Assiete de Hors D’oeuvres 8 Lentil e. Celery Root f. Carrot Salads Water and white wine vinegar are boiled first. While the water and vinegar are simmering, eggs are cracked, poured onto the liquid, and stirred for 3 minutes. The eggs are then removed from the simmering liquid and cooled with fresh water. In a separate saucepan, water and bacon are boiled with high heat and boil for only 10 seconds. Bacon is drained. Thereafter, the bacon is transferred to a large frying pan and cooked some more for 1 minute under high heat, followed by a medium heat cooking time of 5 minutes while it is stirred. Before serving with the vegetables and dressing, the eggs are heated for 3 minutes with 90 degrees hot water. The salt and better amount will depend on the taste test. A recommended dressing would be made up of a combination of 20 grams of mustard, 15 grams of white wine vinegar, 5 grams of water, 45 grams of Rapeseed Oil, Sea Salt, Black Pepper, 10 grams of chopped Shalot, 20 grams or ? of diced garlic clove. (Blanc, R. n.d.) Figure 1 - Picture of Salad Lyonnais [Source: Google Search] Matsumoto, M. (2012) described the taste to be “like a fireworks display for your taste bud” while the eggs and bacon fat protect the tongue with too much taste and these ingredients add texture. The salad itself can be placed on a sandwich. Thus for Americans who love to eat sandwiches, this will make it very tasty. Mark Matsumoto was featured in USA Today, HY Times, and Wall Street Journal for his culinary expertise. To the French people, the Salad Lyonnaise is essentially fresh bitter vegetables with properly cooked bacon and eggs. At La Sardine in the USA, the price is $ 8.oo. L’Assiette de Charcuterie The term came the L’Assiette which means a plate, and the French word Charcuterie which refers to a 1930 shop of a pork butcher (Boogert, K.2012, p.149) reminds people in France about a moderate-priced but delicious food. The recipe itself may vary. Meat is usually from pork. But it can be from other meat sources like ducks. At La Sardine, it is made up of Duck Rillette, Peppered Salami, Beet Salad, and Cornichons. a. Country Pate b. Duck Rillette c. Peppered Salami d. Beet Salad e. Cornichons The preparation is very common ...
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