Gratin

Gratin ( pocaping cara Prancis: [ɡʁatɛ̃] ) iku sawijining tèknik kuliner kang bakal paling ndhuwur karo browned kulit, kerep nggunakake breadcrumbs, grated keju, endhog utawa butter. ^[1] ^[2] ^[3] Gratin asale saka masakan Prancis lan biasane disiapake ing sajian cethek. Gratin dipanggang utawa dimasak ing ngisor panggangan utawa broiler kanggo nggawe kerak emas ing sisih ndhuwur lan asring disajikake ing sajian panggang. Piring gratin minangka wadhah tahan oven cethek sing digunakake kanggo nyiyapake parut lan panganan sing padha.

Referensi

↑ Courtine, Robert J. (ed.) (2003) The Concise Larousse Gastronomique London: Hamlyn ISBN 0-600-60863-8
↑ The American Heritage Dictionary of the English Language, Fourth Edition definition from dictionary.com
↑ Montagne, Prosper (1961). Larousse Gastronomique. USA: Crown Publishers. kc. 1101.

[larousse2003-1] Courtine, Robert J. (ed.) (2003) The Concise Larousse Gastronomique London: Hamlyn ISBN 0-600-60863-8

[2] The American Heritage Dictionary of the English Language, Fourth Edition definition from dictionary.com

[LaGas-3] Montagne, Prosper (1961). Larousse Gastronomique. USA: Crown Publishers. kc. 1101.

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