For the original table setting or for preparing an unusual dish, dishes and kitchen utensils are often used, the names of which are not always known to everyone. Sokilnitsa, scaffold, cezve, cocotte - what is it? Such borrowed words indicate tableware of a completely specific purpose.
Kokotnitsa as a sign of new tastes
From this dishware series, among the certain strata of the population, the last two are known and even enjoy popularity - a cezve and a cocotte maker.
What it is? This is a special dish for the coffee and julienne who are so fond of, who have taken root and become "ours." And julienne, in his modern interpretation - “mushrooms in sour cream” - is an old Russian dish. But never before did you need a cocotte maker to prepare dozens of dishes from them. This is an achievement of time. Now, given the global information space and the huge number of culinary shows on television, it is very difficult to adhere to only traditional ways of cooking. It is completely impossible to ignore the new designs of the old kitchen utensils and the appearance of new, convenient and beautiful items, which include the cocotte maker.
Borrowed names of popular dishes
So sometimes it happens that something is given a name whose origin and exact meaning is unknown, and it takes root. What is the correct linguistic interpretation of the words "julienne" or "olivier" that they mean? Either the name of the cook-innovator, or the month of July, hinting at the summer origin of the ingredients of salads, soups, sauces, in the name of which there is this expression. Be that as it may, but in French cuisine, julienne is a certain way of slicing vegetables or any kind of food. Chiffonade also refers to shredding - chopping leafy vegetables (cabbage, lettuce, and so on). If julienne is a kind of slicing vegetables, then cocotte - what is it? A small container with two purposes - cooking and serving it on the table. All given names are borrowed, and all from French. No wonder - this is a historical fact, given the fact that for decades this language has been "native" to the Russian aristocracy.
Advantages and disadvantages of a specialized saucepan
The current domestic julienne in kokotnitsa has only taste advantages, because after preliminary frying it is also baked in the spirit of the cabinet in a container specially designed for this purpose. It is not necessary to talk about preserving the initial benefits of the raw product after double hot processing with any shredder. The form for this kind of mushroom dish can be anything - specially processed potatoes, rolls in the form of small bowls, processed zucchini or other products according to the same principle. And any of these edible containers is a cocotte for Julien. Having soaked in the contents of the cooking process, it will add delights to the dish. But there is a special dish for such dishes. It is usually portioned. The materials from which this utensil is made can be different, but necessarily heat-resistant and safe in every sense. Ceramic cocotte makers fully comply with all these requirements. Their modern design is extremely attractive. Dishes made from specially baked clay are very popular because the food created in it has a new, unique taste. Thanks to the thick walls, the cooking process itself changes - something is obtained between cooking, stewing and frying. In the age of a global experiment combining incompatible ingredients, cocotte bears cannot be left out. And now a new dish is appearing - pork with oranges in wine sauce, brought to perfection in a portioned container. Pans, pans, baking dishes, along with quick cooking, guarantee an increase in the taste of the final product. A dish in a cocotte is a vivid illustration of this.
Variants of the word "cocotte"
Where did this name come from? Firstly, his homeland is France. Cocote - translated from French means "chicken." It is natural to assume that the cocotte for julienne, this portioned container, was intended for a dish prepared from poultry. In France, along with the famous onion or mashed soup, a very popular hot dish is potazh-julien. A small portioned utensil for preparing and serving this dish on the table or, more likely, utensils for preparing sauces on chicken broth or roast chicken, was required to have in its name a hint of poultry - specifically on cocote. The question arises: "Kokotnitsa, what is it?" Most often, this is a small, one-serving, metal or
ceramic saucepan with a fairly long handle. It is intended for the preparation of
hot snacks of any kind, but, as noted above, the composition of the dish must include chicken and vegetables, chopped in a certain way.
Appointment cocotte
The portioned form itself is elegant and designed for serving. When there are several of them, while the handles are decorated with a cuff, and the top of the dish is sprinkled with fresh herbs, the spectacle not only excites appetite, but also delivers a purely aesthetic joy.
Julien in the Cocotte is an incredibly popular and delicious dish, which is an integral part of the menu of all modern restaurants and cafes. Portion containers can also be of various shapes. If they are made in the form of a sea shell, then this is a chill mold, which also comes in both metal and ceramic. Other forms are pots, pots, pitchers, and small pans. The diminutive form is quite appropriate here, since the volume of this specialized dishes is always no more than 100 ml. Most often, the molds were made of stainless steel. They are more durable.
Tribute to time
Ceramic cocotte makers are in great demand now. They are usually beautiful and modern, the dish looks more appetizing in them, they wash well, as the products in them do not burn. In addition, they are well stored food. The porosity of ceramics causes a special cooking mode - the food languishes, which gives it a unique taste. Kokotnitsa for julien withstands high temperatures and maintains its presentation for a long time.
French cuisine has its own national dish, reminiscent of Russian julienne. Only this appetizer is cold, served on a slice of bread, and instead of sour cream, a little dry wine is added to it. And the authors of this dish will never have a question: "Cocotte, what is it?" Because you just don't need it to make cold snacks. All of the above qualities are possessed by a very expensive portioned container made of high-grade porcelain. It has not only a specialized purpose, but also a specialized range of applications.