2019年2月25日 · Chaud-froid (pronounced "show-FRWAH") is a word that has two meanings in the culinary arts. Originally, it referred to a dish of cooked chicken which was then cooled and bathed in a jellied sauce made from its cooking liquid.

In its classic preparation, a chaud-froid dish consists of cooked poultry that is cooled and then coated with a jellied white or brown sauce. The final dish is served cold. Although Dubois describes eight different recipes for sauce chaufroix, all the preparations can be divided into those made from sauce espagnole (brown) or sauce velouté (white).

Chaudfroid sauce, also spelled as chaud-froid sauce, [1] is a culinary sauce that can be prepared using a reduction of boiled meat carcasses and other ingredients. Simpler preparations of the sauce omit the use of meat, with some variations using sauces such as espagnole, allemande or velouté as a base.

Chaud-froid （发音为“show-FRWAH”）是一个在烹饪艺术中有两个含义的词。 最初，它提到了一盘熟鸡肉，然后冷却，并用其烹饪液制成的酱汁沐浴。 今天，chaud-froid这个词大多用来描述酱本身。 但酱汁得名的鸡肉菜更加有趣。

2023年11月28日 · Chaud-Froid, literally translating to “hot-cold” in French, plays a pivotal role in haute cuisine. This culinary technique involves applying a sauce that is initially cooked and applied hot but then chilled and served cold.

2024年3月27日 · Chaud froid, translated literally means hot – cold. This name refers to the fact that the sauce is cooked and is applied hot, but then chilled and served cold. The high gelatin content of the sauce makes it possible to apply it to an item while still warm and flowing.

2020年5月25日 · Ham cloaked in Chaud-Froid sauce decorated with egg-white petals and stems cut from onion tops

2011年7月8日 · Chaud-froid (literally "hot-cold" in French) has two separate but closely linked culinary meanings. Originally it meant a dish (meat, poultry, eggs, fish) that had been cooked, then cooled and coated with a thick sauce that would, when refrigerated, gel into an attractive coating, in the same way that aspic coats a dish.

2012年11月7日 · The quality of a chaud – froid is judged according to flavor, tooth, color and appearance. 1.Flavor – The flavor should complement the dish. 2.Tooth – The chaud – froid should have a very delicate tooth.

Chaud – froid is a sauce that is applied to a product and is never served as an accompaniment or used to cook an item in like other sauces. Galantines, timbales, terrines, whole or smaller joints of poultry and ham are some of the products that can be coated with a chaud – froid.