المرق

المرق (بالإنجليزية: bouillon)‏ أو (بالإنجليزية: Broth)‏^[1]^[2]، عبارة عن الماء المالح الذي يتم فيه غلي اللحوم أو الأسماك أو الخضار لفترة قصيرة من الزمن. ^[3] يمكن تناوله بمفرده، ولكن يتم إستخدامه أكثر لتحضير أطباق أخرى، مثل الحساء ، ^[4] الجريفي، والصلصات.

تتوفر المرقة السائلة المحضرة تجارياً، وعادةً ما تكون أنواع الدجاج ولحم البقر والأسماك والخضروات. تم تسويق المرق المجفف على شكل مكعبات مرق بداية في أوائل القرن العشرين.

مراجع[عدل]

^ Wright, Clifford A. (2011). The Best Soups in the World (بالإنجليزية). Houghton Mifflin Harcourt. ISBN:978-0544177796. Archived from the original on 2023-01-10. I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.
^ Davidson, Alan (2014). The Oxford Companion to Food (بالإنجليزية) (3rd ed.). Oxford University Press. p. 112. ISBN:9780191040726. Archived from the original on 2023-01-10. broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.
^ Rombauer، Irma S.؛ Marion Rombauer Becker؛ Ethan Becker (1997). Joy of Cooking. New York: Scribner. ص. 42. ISBN:0-684-81870-1.
^ Wayne Gisslen (2015). Essentials of Professional Cooking. جون وايلي وأولاده ^{[لغات أخرى]}‏. ص. 192. ISBN:9781118998700. مؤرشف من الأصل في 2023-04-30.{{استشهاد بكتاب}}: صيانة الاستشهاد: علامات ترقيم زائدة (link)

في كومنز صور وملفات عن: المرق

بوابة مطاعم وطعام

[:1-1] Wright, Clifford A. (2011). The Best Soups in the World (بالإنجليزية). Houghton Mifflin Harcourt. ISBN:978-0544177796. Archived from the original on 2023-01-10. I use the terms 'broth' and 'stock' interchangeably, as do many people, although technically there is a very small difference—not important to the home cook....Some English-speaking writers make a distinction between broth and bouillon, but bouillon is simply the French word for broth.

[:2-2] Davidson, Alan (2014). The Oxford Companion to Food (بالإنجليزية) (3rd ed.). Oxford University Press. p. 112. ISBN:9780191040726. Archived from the original on 2023-01-10. broth: a term which usually means the liquid in which meat has been cooked or a simple soup based thereon. It is a close equivalent to the French bouillon and the Italian brodo....It could be said that broth occupies an intermediate position between stock and soup. A broth...can be eaten as is, whereas a stock...would normally be consumed only as an ingredient in something more complex.

[3] Rombauer، Irma S.؛ Marion Rombauer Becker؛ Ethan Becker (1997). Joy of Cooking. New York: Scribner. ص. 42. ISBN:0-684-81870-1.

[4] Wayne Gisslen (2015). Essentials of Professional Cooking. جون وايلي وأولاده ^{[لغات أخرى]}‏. ص. 192. ISBN:9781118998700. مؤرشف من الأصل في 2023-04-30.{{استشهاد بكتاب}}: صيانة الاستشهاد: علامات ترقيم زائدة (link)

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