Fricassee

[Anonymous No.16323556]

What's the deal with fricasseeing stuff?

The only references to it that I can recall are from old ass Looney Toons and Merry Melodies cartoons.

It's rare for a cooking method to outright disappear. The only videos on J00t00b even mentioning it are from central America, and I have a feeling that they're just using it as a loan-word, though I cannot confirm.

From what I've managed to understand, it's similar to braising, but at a lower temperature and the cooking liquid is made into a gravy before(?) the meat is finished.

Has anyone tried it? It seems like it'd be nice. I can't really find any mainstream recipes featuring it.

[Anonymous No.16323566]

>>16323556
It's a stew cooked in a pan

What's the complication?

[Anonymous No.16323622]

>>16323566
Nice dubs.

If it were just that, why isn't the term used?

Apparently, again, from my limited research, you're not meant to brown the meat or the vegetables before introducing the cooking liquid.

I realize it's not something complex or weird, but why is it never mentioned as a cooking technique?

I braise stuff all the time and I make plenty of stews, but I've - to the best of my knowledge - never fricasseed anything.

AND YET, it apparently it was common enough that it made it into old timey cartoons.

[Anonymous No.16324078]

>>16323556
It's not that fricassee'ing has disappeared, it's that it's no longer seen as a unique process of cooking as it's essentially a saute followed by a braise/stewing. Fricassee is more classified as a dish rather than a cooking method in modern times.