guiso
Sign in to savethumb|Gurupina, a traditional guiso from Province of Granada|Granadan cuisine. thumb|Guiso "potatoes with blood", served like a Tapas|tapa. Guiso is a Spanish meat dish prepared by roasting or frying combined with braising. It is typically a hot, mildly fatty food. Unlike stew, it allows the vapors to circulate during culinary process. In making guiso, a wide variety of ingredients may be used relative to region, season, availability, and taste.
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Encyclopedic overview
6 sectionsContents
- History
- Characteristics
- Ingredients
- See also
- References
- External links
thumb|Gurupina, a traditional guiso from Province of Granada|Granadan cuisine. thumb|Guiso "potatoes with blood", served like a Tapas|tapa. Guiso is a Spanish meat dish prepared by roasting or frying combined with braising. It is typically a hot, mildly fatty food. Unlike stew, it allows the vapors to circulate during culinary process. In making guiso, a wide variety of ingredients may be used relative to region, season, availability, and taste.
== History == One of the first books written on Spanish cuisine, El Libro de los Guisados, written by Catalan chief Robert de Nola in 1525 CE, was based upon an older, Catalan book called Llibre de Coch, and lists various different recipes of the 15th century Mediterranean. Among these were the first recipes for guiso.
Excerpted from Wikipedia’s “guiso” article, available under the CC BY-SA 4.0 licence.