Thursday, May 26, 2011

Casseroles are a great dish for Yumologists. There are literally thousands of food and flavor combination to be tested and discovered all through this one miraculous invention. But where and how did the casserole come to life?

Our team of Yumologists have discovered that casserole cookery began during prehistoric times, when it was discovered that cooking food slowly in a tightly covered clay vessels softened fibrous meats and blended succulent juices.

Perfect for poverty-stricken populations, the addition or subtraction of leftovers or inexpensive cuts of meat makes the casserole a flexible and economical dish in both ingredients and effort.

The classic casserole, a French dish, was originally made with a mound of cooked rice that surrounded a pool of succulent meats. In the twentieth century, casseroles took on a distinctive American identity during the 1890s when the casserole had an opportunity to provided a welcome way to stretch meat, fish, and poultry for several people over several days. During World War I, leftovers were turned into casserole meals to ensure nothing was wasted. The same was true during the Great Depression of the 1930s.

Today casseroles include pastas, cheeses, vegetables, meats, poultry, fish, beans, rice and are even used as dessert recipes with cream, cake, chocolate and fruits. We've certainly come a long way and Yumologists the world over are still showing their admiration and respect for the bountiful meals that casseroles provide.

New casserole recipes are created and discovered every day, and we for one are grateful for the economical benefits this wonderous meal provides.

What's your favorite casserole?

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