Salpicon: Difference between revisions
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[[File:Salpicón de marisco, Galiza.jpg|250px|thumbnail|right|Seafood salpicon, an example from Spanish cuisine]] |
[[File:Salpicón de marisco, Galiza.jpg|250px|thumbnail|right|Seafood salpicon, an example from Spanish cuisine]] |
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'''Salpicon''' and '''salpicón''' (meaning "hodgepodge" or "medley" in Spanish)<ref name="Raichlen2011">{{cite book|author=Steven Raichlen|title=Bold & Healthy Flavors: 450 Recipes from Around the World|url=http://books.google.com/books?id=N9PkMJX1-vQC&pg=PA195|date=January 2011|publisher=Black Dog & Leventhal|isbn=978-1-57912-855-5|pages=195–}}</ref> are terms used in different ways in [[French cuisine|French]], [[Spanish cuisine|Spanish]], [[Central American cuisine|Central American]] and [[Latin American cuisine]] for preparations of one or more ingredients diced or minced and bound with a sauce or liquid. In contrast to the usual savory |
'''Salpicon''' and '''salpicón''' (meaning "hodgepodge" or "medley" in Spanish)<ref name="Raichlen2011">{{cite book|author=Steven Raichlen|title=Bold & Healthy Flavors: 450 Recipes from Around the World|url=http://books.google.com/books?id=N9PkMJX1-vQC&pg=PA195|date=January 2011|publisher=Black Dog & Leventhal|isbn=978-1-57912-855-5|pages=195–}}</ref> are terms used in different ways in [[French cuisine|French]], [[Spanish cuisine|Spanish]], [[Central American cuisine|Central American]] and [[Latin American cuisine]] for preparations of one or more ingredients diced or minced and bound with a sauce or liquid.<ref name="Sokolov2010">{{cite book|author=Raymond Sokolov|title=Saucier's Apprentice|url=http://books.google.com/books?id=HKUSH4Pu_f0C&pg=PT189|date=22 September 2010|publisher=Random House LLC|isbn=978-0-307-76480-5|pages=189}}</ref> A salpicon is sometimes used as [[stuffing]]. In contrast to the usual savory versions of other cuisines, in Colombia "salpicon" refers to a sweet snack. |
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In French cuisine the resulting mixture is used to stuff [[tart]]lets, [[canapé]]s, [[croquette]]s, [[rissole]]s, [[timbale]]s, [[vol-au-vent]]s, [[croustade]]s, eggs, [[roulade]]s, etc. |
In French cuisine the resulting mixture is used to stuff [[tart]]lets, [[canapé]]s, [[croquette]]s, [[rissole]]s, [[timbale]]s, [[vol-au-vent]]s, [[croustade]]s, eggs, [[roulade]]s, etc. |
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Revision as of 22:36, 10 November 2013
Salpicon and salpicón (meaning "hodgepodge" or "medley" in Spanish)[1] are terms used in different ways in French, Spanish, Central American and Latin American cuisine for preparations of one or more ingredients diced or minced and bound with a sauce or liquid.[2] A salpicon is sometimes used as stuffing. In contrast to the usual savory versions of other cuisines, in Colombia "salpicon" refers to a sweet snack.
In French cuisine the resulting mixture is used to stuff tartlets, canapés, croquettes, rissoles, timbales, vol-au-vents, croustades, eggs, roulades, etc.
In Mexican cuisine and Central American cuisine, the term refers to a salad mixture containing thinly sliced or chopped flank steak, onion, oregano, chile serrano, avocado, tomatoes, and vinegar. The mixture is commonly served on tostadas, tacos or as a filling of Poblano peppers.
In Colombian cuisine, salpicón is a fruit cocktail beverage made with a base of watermelon or orange juice, and soda water.[3][4][5]
References
- ^ Steven Raichlen (January 2011). Bold & Healthy Flavors: 450 Recipes from Around the World. Black Dog & Leventhal. pp. 195–. ISBN 978-1-57912-855-5.
- ^ Raymond Sokolov (22 September 2010). Saucier's Apprentice. Random House LLC. p. 189. ISBN 978-0-307-76480-5.
- ^ http://www.southamerica.cl/Colombia/Drinks.htm
- ^ [1]
- ^ [2]
Additional sources
- Le Guide Culinaire by Auguste Escoffier, Flammarion, Paris (1903)
- Larousse Gastronomique, Crown Publishers (1961)
(Translated from the French, Librairie Larousse, Paris (1938))
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