| 词条 | Nage (food) |
| 释义 |
BackgroundCooking something à la nage translates as “while swimming” (French nage) and refers to cooking in a well-flavored 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{{portal|Food}}
References1. ^1 {{cite book|last=Busico|first=Michalene|title=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|year=2001|publisher=Macmillan|isbn=978-0-312-28447-3|page=5|url=https://books.google.com/books?id=73YNnuujmpcC&pg=PA5}} {{ingredient-stub}}2. ^Cooking Terms 3. ^Court Bouillon Recipe 1 : Food ingredients |
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