Glossary E
Deutsch: Estofado / Español: Estofado / Português: Estofado / Français: Estofado / Italiano: Estofado
Estofado is a traditional Spanish and Latin American dish, commonly referred to as a stew. The term "estofado" comes from the Spanish word "estofar," which means to stew or braise. This method of cooking involves slow-cooking meat, vegetables, and various seasonings in a covered pot, allowing the flavours to meld together over a low heat.
English: Estouffade / Deutsch: Estouffade / Español: Estouffade / Português: Estouffade / Français: Estouffade / Italiano: Estouffade /
Estouffade refers to a French dish made of meat (beef, pork etc) which is cooked very slowly in sealed or tightly closed pan with very little liquid or no liquid at all. Estouffade is a dish which is either braised or casseroled. Estouffade can also be cooked with red wine, also with vegetables or beans, herbs, seasoning and stock or wine.
Examples of this dish are Estouffade de Boeuf and Estouffade Provencale/a la Provencale, braised beef or a beef stew with fennel, red wine, and black olives.
Estouffade is also traditionally refer to a brown stock; brown meat stock or "fond brun"which is used to dilute and moisten braised dishes
Estouffade is pronounced "ehs-too-fahd".
Et is the Turkish generic word for "Meat". Turkish meat dishes are usually made from the meat of a chicken, calf, lamb or mutton:
Koyun Eti is mutton - The meat of sheep older than one year but nowadays over two years.
Kuzu Eti is meat of lamb - A young sheep under 1 year old but preferably 3 to 4 months old and weighing about 10 kg. The meat is tender and suitable for grilling, frying and roasting.
Sigir/Sığır Eti is beef - The meat of the animal known as a cow (female) or bull (male)
Dana Eti is veal - The meat of a young calf 6 to 14 weeks old.
It was said that during the Victorian times, mutton is the preferred meat.