WordNet
- cut of beef suitable for simmering in liquid in a closed pot
- plant in a pot; "He potted the palm"
- the cumulative amount involved in a game (such as poker) (同)jackpot, kitty
- the quantity contained in a pot (同)potful
- a container in which plants are cultivated (同)flowerpot
- street names for marijuana (同)grass, green goddess, dope, weed, gage, sess, sens, smoke, skunk, locoweed, Mary_Jane
- metal or earthenware cooking vessel that is usually round and deep; often has a handle and lid
- slang for a paunch (同)potbelly, bay_window, corporation, tummy
- (meat) cooked by dry heat in an oven (同)roasted
- cook with dry heat, usually in an oven; "roast the turkey"
- a piece of meat roasted or for roasting and of a size for slicing into more than one portion (同)joint
- cooking (meat) by dry heat in an oven (usually with fat added); "the slow roasting took several hours"
PrepTutorEJDIC
- 〈牛肉〉‘を'とろ火でなべ焼きにする
- 〈C〉(金属・陶器・ガラス製などの)『つぼ』,かめ,鉢(はち);深なべ・〈C〉びん・つぼ・かめ・なべなどの)1杯分(の分量)《+『of』+『名』》 / 〈C〉室内用便器(chamber pot) / 〈C〉《話》優勝カップ / 〈U〉《the pot》《おもに米》(ポーカーなどの)1回の総賭(か)け金 / 〈C〉《しばしば複数形で》《話》多額[の金] / 〈U〉《the pot》《米》(仲間が共同で使えるように出し合う)基金 / 〈C〉《話》《おもに英》お偉方,大物 / 〈U〉《属》マリファナ(marijuana) / =potbelly / 〈植物〉‘を'鉢植えにする / 〈食物〉‘を'容器に入れて保存する / (食用・スポーツとして)〈獲物〉‘を'撃ち殺す / 《話》〈子供〉‘を'室内便器に坐らせる
- (オーブンまたは直接火で)〈肉など〉‘を'『焼く』,あぶる,蒸し焼きにする / …‘を'『炒』〉い)『る』,焙(ほう)じる / …‘を'暖める,熱くする / 《話》〈人〉‘を'こっぴどく叱る,‘に'お灸(おきゅう)をすえる;…‘を'こきおろす / 『笑ける』,笑かれる,あぶられる / 炒られる,焙じられる / 《通例進行形で》焼けるように暑(熱)い / 〈U〉〈C〉(大きな塊の)焼肉;焼肉用の肉 / 〈C〉《おもに米語》野外の焼肉パーティー / 焼いた,あぶった;炒った
- 焼けつくように署い / 焼けつくように
- 焼いた,あぶった;炒(い)った
Wikipedia preview
出典(authority):フリー百科事典『ウィキペディア(Wikipedia)』「2015/11/07 18:33:17」(JST)
[Wiki en表示]
For the American football player nicknamed "Pot Roast", see Terrance Knighton.
Pot roast with carrots and fresh parsley in a slow cooker
Pot roast is an American variation of the French dish boeuf à la mode, which includes numerous influences from German and Jewish immigrants. Exact origins are difficult to find however, in an early cook book titled: "The Yankee Cook Book" by Imogene Wolcott, the author publishes a recipe for Pot Roast that includes raisins along with the traditional ingredients.
Origins
French immigrants to the United States are known for a cooking method called à l'étouffeé for tenderizing meats. Their influence through New Hampshire and Maine can be seen as reasonable evidence for this origin. Later immigrants from Germany to Pennsylvania and the Mid West would create sauerbraten and marinated roasts, larded and slow cooked for taste and tenderness. In New Orleans, Daube was a popular dish. Jewish immigrants would bring in adaptations from Hungary, Austria, and Russia.[1]
See also
- Lancashire hotpot
- Nikujaga
References
- ^ James Beard (28 February 2009). James Beard's American Cookery. Little, Brown. pp. 698–671. ISBN 978-0-316-06981-6.
UpToDate Contents
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English Journal
- Isoflavones in coffee: influence of species, roast degree, and brewing method.
- Alves RC1, Almeida IM, Casal S, Oliveira MB.
- Journal of agricultural and food chemistry.J Agric Food Chem.2010 Mar 10;58(5):3002-7. doi: 10.1021/jf9039205.
- This paper reports the isoflavone contents of roasted coffee beans and brews, as influenced by coffee species, roast degree, and brewing procedure. Total isoflavone level is 6-fold higher in robusta coffees than in arabica ones, mainly due to formononetin. During roasting, the content of isoflavones
- PMID 20131840
- Factors influencing the norharman and harman contents in espresso coffee.
- Alves RC1, Casal S, Oliveira BP.
- Journal of agricultural and food chemistry.J Agric Food Chem.2007 Mar 7;55(5):1832-8. Epub 2007 Feb 10.
- Espresso coffee (EC) brews were analyzed for beta-carboline [norharman (NH) and harman (H)] contents, by RP-HPLC with fluorescence detection. The influence of the coffee species (arabica or robusta), the roast degree, and the brew length was studied. The results show that the content of NH and H in
- PMID 17291006
- Effects of dentition status and personality on masticatory performance and food acceptability.
- Garcia RI, Perlmuter LC, Chauncey HH.
- Dysphagia.Dysphagia.1989;4(2):121-6.
- Missing natural teeth have been associated with a reduced acceptability for the taste and texture of hard foods as well as with an increase in the perceived difficulty of chewing these foods. The present study examined the role of the personality variables extroversion and anxiety in modulating the
- PMID 2640181
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