Consomme meaning in Urdu
Consomme Sentence
Consomme Definitions
1) Consomme : شوربا : (noun) consomme is a clear soup made by simmering meat or vegetables with aromatics and clarified to remove impurities. It is flavorful and often served as a starter or used as a base for other dishes.
Useful Words
Madrilene : ٹماٹر کی یخنی , Bullshot : ایک جام , Adobo : میکسیکو کا ایک کھانا , Mulligatawny : ایک قسم کا انڈین شوربہ یا سوپ , Samosa : سموسہ , Mock Turtle Soup : بچھڑےکے گوشت کی یخنی , Sauce : چٹنی , Minestrone : اطالیہ کی یخنی , Dingy : گندا , Clarify : صاف کرنا , Broth : یخنی , Matzah Ball : یہودی حلوہ , Distill : صاف کرنا , Pottage : سالن , Liquor : رس , Ragout : چٹ پٹا سالن , Egg Roll : انڈے والا رول , Stew : آب گوشت , Broth : شوربا , Fritter : پکوڑا , Biriani : بریانی , Muck : کیچڑ ہٹانا , Ghee : گھی , Topping : اوپر سے ڈش وغیرہ کو سجانا , Spice : مزید مزیدار بنانا , Poach : ابلتے ہوے پانی میں پکانا , Pot Roast : پکایا ہوا گوشت , Braised : بند برتن میں دم دینا , Potpie : گوشت اور ترکاریوں کا ایک مرکب , Well-Done : اچھی طرح سے پکایا ہوا , Void : خالی کرنا
Useful Words Definitions
Madrilene: a tomato-flavored consomme; often served chilled.
Bullshot: a cocktail made with vodka and beef bouillon or consomme.
Adobo: a dish of marinated vegetables and meat or fish; served with rice.
Mulligatawny: a soup of eastern India that is flavored with curry; prepared with a meat or chicken base.
Samosa: small turnover of Indian origin filled with vegetables or meat and fried and served hot.
Mock Turtle Soup: soup made from a calf's head or other meat in imitation of green turtle soup.
Sauce: flavorful relish or dressing or topping served as an accompaniment to food.
Minestrone: soup made with a variety of vegetables.
Dingy: (of color) discolored by impurities; not bright and clear.
Clarify: make clear by removing impurities or solids, as by heating.
Broth: a thin soup of meat or fish or vegetable stock.
Matzah Ball: a Jewish dumpling made of matzo meal; usually served in soup.
Distill: remove impurities from, increase the concentration of, and separate through the process of distillation.
Pottage: a stew of vegetables and (sometimes) meat.
Liquor: the liquid in which vegetables or meat have be cooked.
Ragout: well-seasoned stew of meat and vegetables.
Egg Roll: minced vegetables and meat wrapped in a pancake and fried.
Stew: food prepared by stewing especially meat or fish with vegetables.
Broth: liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces.
Fritter: small quantity of fried batter containing fruit or meat or vegetables.
Biriani: an Indian dish made with highly seasoned rice and meat or fish or vegetables.
Muck: remove muck, clear away muck, as in a mine.
Ghee: clarified butter used in Indian cookery.
Topping: a flavorful addition on top of a dish.
Spice: make more interesting or flavorful.
Poach: cook in a simmering liquid.
Pot Roast: cut of beef suitable for simmering in liquid in a closed pot.
Braised: cooked by browning in fat and then simmering in a closed container.
Potpie: deep-dish meat and vegetable pie or a meat stew with dumplings.
Well-Done: (meat) cooked until there is no pink meat left inside.
Void: clear (a room, house, place) of occupants or empty or clear (a place or receptacle) of something.