Definitions
- A dish made by cooking meat, poultry, or fish in a white sauce. - A method of cooking that involves browning the meat first and then simmering it in a sauce. - A French culinary term that refers to a stew made with white meat.
- A dish made by cooking meat, poultry, or fish in a thick sauce. - A method of cooking that involves slow-cooking the meat in a sauce until tender. - A French culinary term that refers to a stew made with red meat.
List of Similarities
- 1Both are dishes made by cooking meat, poultry, or fish in a sauce.
- 2Both involve slow-cooking the meat until it is tender.
- 3Both are French culinary terms used to describe stews.
What is the difference?
- 1Color: Fricassee is made with white meat while ragout is made with red meat.
- 2Consistency: Fricassee has a thinner, white sauce while ragout has a thicker sauce.
- 3Cooking method: Fricassee involves browning the meat first while ragout involves slow-cooking the meat.
- 4Meat type: Fricassee is typically made with chicken or other white meat while ragout is typically made with beef or other red meat.
Remember this!
Fricassee and ragout are both dishes made by cooking meat, poultry, or fish in a sauce until tender. However, the difference between them lies in the color, consistency, cooking method, meat type, and origin. Fricassee is made with white meat, has a thinner sauce, and involves browning the meat first. On the other hand, ragout is made with red meat, has a thicker sauce, and involves slow-cooking the meat. Additionally, fricassee is associated with French cuisine while ragout has roots in various European cuisines.
