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1 braised meat
Макаров: тушеное мясо -
2 braised meat
n. kavurma -
3 braised meat
n. kavurma -
4 braised meat
n.Schmorbraten m. -
5 braised meat
Англо-русский словарь по пищевой промышленности > braised meat
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6 braised meat
s.carne a la brasa. -
7 carne a la brasa
• braised meat -
8 brasato
m gastronomy di manzo braised beef* * ** * *[bra'zato] brasato (-a)1. aggCulin braised2. sm* * *[bra'zato] 1.participio passato brasare2. 3.sostantivo maschile pot roast, braised meat* * *brasato/bra'zato/→ brasareII aggettivogastr. [ carne] braisedIII sostantivo m.pot roast, braised meat. -
9 Geschmorte
* * *Ge|schmor|te(s) [gə'ʃmoːɐtə] braised meat* * *Ge·schmor·te<- es>nt kein pl (fam) braised meat* * * -
10 Schmorbraten
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11 mięs|o
n 1. Kulin. meat- mięso wieprzowe pork- mięso wołowe beef- mięso drobiowe fowl- duszone mięso stewed a. braised meat- łososiowe mięso salmon- pierogi z mięsem dumplings filled with meat- wywar z mięsa a meat stock- mięso bez kości boned meat- białe mięso white meat- czerwone mięso red meat2. sgt (miękkie części ciała ludzkiego) raw flesh- obtarł sobie skórę na dłoni aż do mięsa he rubbed the skin on his palm until it was raw- □ dzikie mięso Med. granulation tissue, proud flesh■ mięso armatnie pot. cannon fodderThe New English-Polish, Polish-English Kościuszko foundation dictionary > mięs|o
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12 тушёный
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13 Geschmortes
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14 kavurma
n. braised meat -
15 Geschmorte
Ge·schmor·te <- es> nt kein pl( fam) braised meat -
16 Geschmortes
nbraised meat -
17 Schmorbraten
m1. braised meat2. pot roast -
18 confit
( FRANCE)preserved, jelly: confit de canard is filleted duck cooked and preserved in its own fat; confit de fruit is candied, jellied or crystallized fruit.pork, goose, duck, turkey or other meat braised and sealed in its own fat♦ This is a preparation for meat to preserve it for long periods of time when fresh meat would be scarce. The meat is first salted to remove moisture. It is then cooked at the barest of simmers, submerged in fat, until the meat is buttery tender. After the meat is cooled, it is stored in crocks and covered with the fat to prevent exposure to air. The whole crock is stored to help age the meat. During this aging period the meat develops a new flavor, completely different from its original state. When ready to eat, the meat is fried in a skillet or grilled until the skin is crisp and the meat is warmed through. Duck confit was once served with potatoes fried in the same duck fat as the confit. This practice is less popular now, but good companions to the confit are lentils or bitter green salads to balance the richness of the meat. Fatty meats such as duck, goose, and pork work best in confit. Confit is an indispensable component in cassoulet.♦ a preserve, generally pieces of duck, goose, or pork cooked and preserved in their own fat; also fruit or vegetables preserved in sugar; alcohol, or vinegar. -
19 schmoren
I v/t GASTR. braise, stewII v/i GASTR. stew; umg., fig., in der Hitze: roast, bake; jemanden schmoren lassen umg., fig. let s.o. stew (in his oder her own juice), let s.o. sweat it out* * *to braise; to stew; to roast* * *schmo|ren ['ʃmoːrən]1. vtto braise; Braten auch to pot-roast2. vi1) (COOK) to braise; (inf = schwitzen) to roast, to swelterjdn (im eigenen Saft or Fett) schmóren lassen — to leave sb to stew (in his/her own juice)
in der Hölle schmóren — to roast in hell
* * *1) (to stew (meat etc) slowly in a closed dish.) braise2) (to cook (meat, fruit etc) by slowly boiling and simmering: She stewed apples; The meat was stewing in the pan.) stew* * *schmo·ren[ˈʃmo:rən]I. vt▪ etw \schmoren to braise sthII. vi1. KOCHK to braiseam Strand/in der Sonne \schmoren to roast [or swelter] on the beach/in the sun4.* * *1.transitives Verb braise2.jemanden [im eigenen Saft] schmoren lassen — (ugs.) leave somebody to stew in his/her own juice
intransitives Verb1) (garen) braise2) (ugs.): (schwitzen) swelter* * *A. v/t GASTR braise, stew* * *1.transitives Verb braise2.jemanden [im eigenen Saft] schmoren lassen — (ugs.) leave somebody to stew in his/her own juice
intransitives Verb1) (garen) braise2) (ugs.): (schwitzen) swelter* * *v.to braise v.to stew v. -
20 ballotine
( FRANCE)boned, stuffed and rolled poultry♦ A pâté-like dish in which ground meat is stuffed back into the boneless carcass from which the ground meat was made. This may include fish, poultry, game birds, or even some cuts of meat. The mixture is wrapped in muslin and poached or braised. These dishes may be served hot or cold.Stuffed boneless game or domestic bird
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См. также в других словарях:
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