Coddle: Difference between revisions
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It is white [[sausage]]s simmered in [[broth]] with [[potato]]es and [[bacon]]. Coddle is only mildly seasoned with salt, pepper and parsley. | It is white [[sausage]]s simmered in [[broth]] with [[potato]]es and [[bacon]]. Coddle is only mildly seasoned with salt, pepper and parsley. | ||
Coddle is a regional dish and may be | Coddle is a regional dish and may not be known by that name in other parts of Ireland. | ||
==Other uses== | ==Other uses== | ||
===As a verb=== | ===As a verb=== | ||
*To coddle is also a cooking technique meaning to cook foods gently in liquid kept just below the boiling point. It is similar to ''simmer'', although simmering may be a little hotter, just ''at'' the boiling point. | *To coddle is also a cooking technique meaning to cook foods gently in liquid kept just below the boiling point. It is similar to ''simmer'', although simmering may be a little hotter, just ''at'' the boiling point. | ||
*To coddle is to overindulge or baby someone. ''Mollycoddle''. | *To coddle is to overindulge or baby someone. ''Mollycoddle''.[[Category:Suggestion Bot Tag]] | ||
Latest revision as of 06:01, 30 July 2024
Coddle is a dish from Dublin, Ireland.
It is white sausages simmered in broth with potatoes and bacon. Coddle is only mildly seasoned with salt, pepper and parsley.
Coddle is a regional dish and may not be known by that name in other parts of Ireland.
Other uses
As a verb
- To coddle is also a cooking technique meaning to cook foods gently in liquid kept just below the boiling point. It is similar to simmer, although simmering may be a little hotter, just at the boiling point.
- To coddle is to overindulge or baby someone. Mollycoddle.