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Dishes cooked in liquid, then fat

Shalmanese

By Shalmanese
in Cooking

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Shalmanese

Shalmanese

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I realize the title is not extremely descriptive but I'm talking about a cooking style in which a dish is initially cooked in a water-based liquid until the water evaporates completely and then the leftover fat in the pan fries the dish as a finish. This technique pops up in a surprisingly wide range of different cuisines including:

Chinese: Potstickers

Malaysian: Beef Rendang

French: Glazed Carrots

Mexican: Carnitas

Modern American: Cooking Issue style Mushrooms

What are some other examples of recipes that utilize this technique?

PS: I am a guy.

Alex

Alex

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Posted

Asparagus. It works the reverse way, too, starting with butter.

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