In English, many things are named after a particular country – but have you ever wondered what those things are called in those countries?
1cacerola femininecazo masculine Spainfeminine olla
- Pass the cooking juices through a food mill into a saucepan and stir in the lemon juice.
- Bring a large saucepan of salted water to boil, add peas and cook for 5 minutes.
- Strain the cooking juices into a saucepan and boil to reduce by half.
- Combine the sauce ingredients in a saucepan, bring to the boil, stirring, and simmer for two minutes.
- Heat a tablespoon of oil in a large saucepan and sauté the lardons until the fat starts to run.
- Put the lid back on the saucepan, and shake the potatoes quite heftily in the saucepan so that they become fluffy round the edges.
- Serve immediately straight out of the saucepan into deep soup bowls with the olives and eggs to the side.
- Heat the olive oil in a saucepan and sauté the onion and garlic for 5 minutes.
- Dinner party chefs know how difficult it is to feed meat-eaters and vegetarians at the same table without cooking two meals and having a mountain of saucepans to wash up afterwards.
- Heat a large saucepan and then gently sauté the chorizo until a spicy red oil starts to seep out and the sausage slices begin to crisp.
- Water was boiled in kettles, saucepans and other containers on the top of the stove, and baking done in the oven.
- Melt the butter and chocolate together in a heat-proof bowl suspended over a saucepan of barely simmering water.
- Heat a couple of tablespoons of olive oil in a wok or deep saucepan and add the red cabbage.
- Pots, saucepans, and other cooking implements were mostly cast from bronze.
- In a medium saucepan over medium heat, bring the reserved cooking liquid to a boil.
- Combine all the ingredients in a saucepan big enough to hold everything, including the pears.
- In a large saucepan, sauté the shallot with olive oil, then add the curry powder and rice.
- Remove plastic and wooden handles from frying pans and saucepans.
- Cut the remaining stalk into thirds and cook in a saucepan filled with water barely covering the asparagus.
- Transfer all or part of the solids into a food processor, purée and return to the saucepan.
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