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The culinary term à la lyonnaise – in the style of Lyon – which is applied to numerous French dishes, generally means that onions are a key part of the recipe. [1] Potatoes à la lyonnaise are sautéed and served with fried onions. All five recipes mentioned below, dating from 1806 to 1970, call for the potatoes to be boiled, peeled and ...
Heat can help cut down on the vapors, so you could microwave an onion before cutting it, Le said. Depending on the size of the onion, it should take anywhere from 30 seconds to a few minutes, he ...
Onions, in particular, produce a sulfur product that acts as a lacrimator, or a substance that causes tearing: “This volatile chemical escapes from the damaged onion into the air, and lands in ...
Cutting an onion can produce crying and tears. This trick, backed by experts, can help you stop crying when slicing or chopping onions and it's safe and easy. I Stopped My Onion-Cutting Tears With ...
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Lyonnaise or Lyonnais may refer to: Lyonnais (masculine) and Lyonnaise (feminine), something from or relating to Lyon, a city in France; Gaule Lyonnaise, French name of Gallia Lugdunensis, a province of the Roman Empire; Lyonnais, a historical province of France; Lyonnaise cuisine; Lyonnaise, cooked with onions Lyonnaise potatoes; Sauce lyonnaise
Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of Lyon [1] and historical Lyonnais culinary traditions. In the 16th century, Catherine de Medici brought cooks from Florence to her court and they prepared dishes from agricultural products from many regions of France .
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