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1 grasso
1. adj ( unto) greasycibo fatty2. m fatdi bue, pecora suetgrasso lubrificante greaseprivo di grassi fat-free* * *grasso agg.1 fat: un tacchino ben grasso, a very fat turkey; è enormemente grasso, he is immensely fat; quella signora è piuttosto grassa, that lady is rather fat; è grasso come un maiale, he is as fat as a pig2 (ricco di grassi) fat; rich; (unto, untuoso) greasy, fatty, oily: cibo grasso, fatty food; carne grassa, fat meat; cucina grassa, rich cooking: formaggio grasso, fatty cheese; pelle grassa, greasy skin; capelli grassi, greasy hair // (chim.) carbone grasso, fat coal // martedì grasso, Shrove Tuesday; la settimana grassa, Shrovetide3 (abbondante) prosperous; rich: annata grassa, prosperous year; guadagni grassi, rich earnings // è andata grassa, everything came out well // fare grasse risate, to guffaw // il tempo delle vacche grasse, the years of prosperity4 (agr.) rank; (di pianta) succulent; (di terreno) loamy5 (licenzioso) bawdy, dirty: discorso grasso, bawdy (o dirty) talk◆ s.m. (animale o vegetale) fat; (di balena) blubber; (di bue, di pecora) suet; (lubrificante) grease: grasso di maiale, pork fat; grasso per le scarpe, per il cuoio, grease for shoes, leather; macchia di grasso, grease stain; i grassi ti fanno male, fats are bad for you; cibo a basso contenuto di grassi, low-fat food // mangiare di grasso, to eat meat // (chim.): grasso del Giappone, Japan wax; grasso solubile, fat soluble; grasso saturo, fat.* * *['ɡrasso] grasso (-a)1. aggun'annata grassa Agr — a good year
2) (volgare) lewd, coarse2. sm* * *['grasso] 1.1) (pingue) [persona, animale] fat2) (contenente grassi) [ carne] fat, fatty; [ cibo] fatty, greasy3) (untuoso) [pelle, capelli] greasy, oily4) (abbondante) [ ricompensa] handsome; [ raccolto] plentiful; (fertile) [ terreno] fat, fertile5) med. [ tosse] productive, phlegmy6) bot.pianta -a — succulent, cactus
7) (volgare) [ barzelletta] coarse, crude8)2.giovedì grasso — = Thursday before Lent
sostantivo maschile1) (tessuto adiposo) fat; (di balena, foca) blubber2) gastr. fat, grease; (di carne) fat3) (unto) grease4) (lubrificante) grease•••••gli anni, i tempi delle vacche -e — prosperous years, times
Note:Il diretto equivalente inglese dell'aggettivo grasso riferito a persona è fat; tuttavia, poiché almeno nella società occidentale essere grassi è spesso percepito negativamente, se si vuole essere gentili si possono usare degli eufemismi, come (a little) overweight = (un po') sovrappeso, large = grosso, stout oppure heavy (in inglese americano) = robusto. - Alcuni aggettivi poi si usano con un riferimento più specifico: per indicare che una donna è leggermente e piacevolmente grassa, si impiega plump; ancora plump e chubby esprimono lo stesso concetto relativamente ai neonati e ai bambini piccoli; tubby o tubbish descrivono un uomo grassoccio e con la pancia. - Come l'italiano obeso, obese definisce una persona grassa in modo patologico* * *grasso/'grasso/Il diretto equivalente inglese dell'aggettivo grasso riferito a persona è fat; tuttavia, poiché almeno nella società occidentale essere grassi è spesso percepito negativamente, se si vuole essere gentili si possono usare degli eufemismi, come (a little) overweight = (un po') sovrappeso, large = grosso, stout oppure heavy (in inglese americano) = robusto. - Alcuni aggettivi poi si usano con un riferimento più specifico: per indicare che una donna è leggermente e piacevolmente grassa, si impiega plump; ancora plump e chubby esprimono lo stesso concetto relativamente ai neonati e ai bambini piccoli; tubby o tubbish descrivono un uomo grassoccio e con la pancia. - Come l'italiano obeso, obese definisce una persona grassa in modo patologico.1 (pingue) [persona, animale] fat3 (untuoso) [pelle, capelli] greasy, oily5 med. [ tosse] productive, phlegmy6 bot. pianta -a succulent, cactus8 martedì grasso Shrove Tuesday; giovedì grasso = Thursday before Lent1 (tessuto adiposo) fat; (di balena, foca) blubber3 (unto) grease; una macchia di grasso a grease stain4 (lubrificante) greaseuccidere il vitello grasso to kill the fatted calf; gli anni, i tempi delle vacche -e prosperous years, times\grasso animale animal fat; grasso vegetale vegetable fat. -
2 grasso
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3 ghee
( INDIA)clarified butter, regarded in India as the purest food because it comes from the sacred cow, giving a rich, buttery taste♦ The Indian name for cooking fat. Most commonly used is clarified butter made from the milk of buffaloes and yaks. In regions where milk is unobtainable, mustard and sesame oil are used. -
4 margarine
A solid fat invented in 1869 by the French chemist Henri Mege- Mouries. Margarine was first invented to replace butter in cooking and baking. It was then made solely of beef fat. Margarine is now made with a variety of fats, alone or with others, along with the addition of water, whey, yellow coloring, and vitamins. Beef fat is still used today, but with a higher consciousness towards a healthier diet, it is used sparingly by many -- Margarine can pose a trans fatty acid problem within digest as well. The Color of margarine is derived mainly from Achoite Marinate -( From the Latin - Marine to submerge -- To soak food in a seasoned liquid mixture for a certain length of time. The purpose of marinating is to add flavor and/or tenderize the food. Due to the acidic ingredients in many marinades, foods should be marinated in glass, ceramic or stainless steel containers. Foods should also be covered and refrigerated while they are marinating. When fruits are soaked in this same manner, the process is called macerating. -
5 skim
To remove the scum that rises to the surface from a liquid when it is boiled. The top layer of the liquid, such as the cream from milk or the foam and fat from stock, soups or sauces, can be removed using a spoon, ladle or skimmer. Soups, stews or sauces can be chilled so that the fat coagulates on the surface and may be easily removed before reheating.To remove impurities, whether scum or fat, from the surface of a liquid during cooking, thereby resulting in a clear, cleaner-tasting final produce. -
6 barder
to cover poultry or meat with strips of uncured bacon, to add moisture while cooking.Recouvrir d'une mince tranche de lard une pièce de boucherie, gibiers, volaille ou même poisson.To cover meats with fat during cooking proces -
7 baste
To brush or spoon food as it cooks with melted fat or the cooking juices from the dish. Basting prevents foods from drying out and adds color and flavor.To moisten the meat in the oven, to aviod over-dryingTo moisten foods during cooking with pan drippings or special sauce to add flavor and prevent drying. -
8 deglaze
To remove browned bits of food from the bottom of a pan after sauteing, usually meat. After the food and excess fat have been removed from the pan, a small amount of liquid is heated with the cooking juices in the pan and stirred to remove browned bits of food from the bottom. The resulting mixture often becomes the base for a sauce.♦ A process of adding liquid to a hot pan in order to collect the bits of food which stick to the pan during cooking. This is most common with sautéed and roasted foods. Wine, stock, and vinegar are common deglazing liquids.♦ To dissolve the thin glaze of juices and brown bits on the surface of a pan in which food has been fried, sauteed or roasted. To do this, add liquid and stir and scrape over high heat, thereby adding flavor to the liquid for use as a sauce. -
9 roux
A mixture of flour and fat used to thicken sauces, soups, and stews. Though usually made with butter, roux's are also made with bacon or poultry fats, margarine, and vegetable oil. The mixture is cooked for a brief time to remove the raw taste of the starch from the flour. Longer cooking results in a darker color, which is favorable in Creole cooking where roux's are cooked for long periods until they reach a dark brown color. Roux is classified as White, pale, blond, or brown. The darker the roux the less its capability of thickening and therefore the need to use more.Thickening agent made of equal parts of whole butter and sifted flour, cooked -
10 temper
1. To slowly bring up the temperature of a colder ingredient by adding small amounts of a hot or boiling liquid, or even applying heat carefully Adding the heat or hot liquid gradually prevents the cool ingredient, such as eggs, from cooking or setting. The tempered mixture can then be added back to a hotter liquid for further continued cooking. This process is used most in making pastry cream and the like.2. To bring chocolate to a state in which it has snap, shine and no streaks ( feathers). Commercially available chocolate is already tempered but this condition changes when it is melted. Tempering is often done when the chocolate will be used for candy making or decorations. Chocolate must be tempered because it contains cocoa butter, a saturated fat which has the ability to form crystals, chocolate is melted and cooled. Dull grey streaks form and are called bloom or feathers. The classic tempering method is to melt chocolate until it is totally without lumps (semisweet chocolate melts at a temperature of 104 degrees F.) One third of the chocolate is then poured onto a marble slab then spread and worked back and forth with a metal spatula until it becomes thick and reaches a temperature of about 80°F. The thickened chocolate is then added back to the remaining 2/3 melted chocolate and stirred. The process is repeated until the entire mixture reaches 88-92 degrees for semisweet chocolate, 84-87 degrees for milk or white chocolate. -
11 barding
The practice of wrapping lean cuts of meat to be with thin slices of back fat. The converse of this is larding, in which long strips of fat are inserted into the cut of meat to keep it moist during cooking. -
12 clarify
To remove sediment from a cloudy liquid, thereby making it clear. To clarify liquids, such as stock, egg whites and/or eggshells are commonly added and simmered for approximately 15 minutes. The egg whites attract and trap particles from the liquid. After cooling, strain the mixture through a cloth-lined sieve to remove residue. To clarify rendered fat, add hot water and boil for about 15 minutes. The mixture should then be strained through several layers of cheesecloth and chilled. The resulting layer of fat should be completely clear of residue. Clarified butter is butter that has been heated slowly so that its milk solids separate and sink, and can be discarded. The resulting clear liquid can be used at a higher cooking temperature and will not go rancid as quickly as unclarified butter. -
13 occhio
m (pl -cchi) eyea occhio nudo to the naked eyea occhio e croce roughlydare nell'occhio attract attention, be noticeda quattr'occhi in private* * *occhio s.m.1 eye: occhi a mandorla, almond-shaped (o slanting) eyes; occhi sporgenti, bulging (o protruding) eyes; bianco dell'occhio, white of the eye; con le lacrime agli occhi, with tears in one's eyes; dagli occhi neri, black-eyed; sollevare, abbassare gli occhi, to raise, to lower one's eyes; mi piange un occhio, my eye is watering; mi fanno male gli occhi, my eyes ache (o are sore); aveva gli occhi rossi di pianto, her eyes were red with crying; sfregarsi gli occhi, to rub one's eyes; strizzare gli occhi, to squint, ( per luce forte) to screw up one's eyes; strizzar l'occhio a qlcu., to wink at s.o.; affaticarsi, consumarsi gli occhi, to strain one's eyes; avere gli occhi storti, to be cross-eyed; guardare dritto negli occhi, to look straight in the eye // occhio per occhio, dente per dente, (prov.) an eye for an eye, a tooth for a tooth // occhio non vede, cuore non duole, (prov.) what the eye doesn't see the heart doesn't grieve over // occhio di vetro, glass eye // banca degli occhi, eye bank // non posso crederci finché non lo vedo con i miei occhi, I can't believe it until I see it with my own eyes // ormai non le sono rimasti che gli occhi per piangere, she has cried her eyes out // ho ancora davanti agli occhi la scena, I can still see the scene2 ( sguardo) look; glance: mi guardò con l'occhio assente, he looked at me absently; sotto gli occhi di qlcu., under s.o.'s eyes; cercare qlcu. con gli occhi, to look round for s.o.; distogliere gli occhi, to look away; interrogare qlcu. con gli occhi, to give s.o. a questioning look (o to look at s.o. inquiringly) // mi è caduto l'occhio su un errore, my eye fell on a mistake3 ( cosa a forma d'occhio): occhi del brodo, blobs of fat floating on the soup; gli occhi del formaggio, the holes in (gruyère) cheese; gli occhi delle penne del pavone, the eyes on a peacock's feathers5 (bot.) eye, bud, eyespot9 (tip.) typeface10 (tecn.) eye: occhio del martello, eye of the hammer; (mecc.) occhio della molla, spring eye; (arch.) occhio della voluta, eye of the volute; (edil., fot.) occhio di bue, bull's eye // (mar.): occhio di coperta, deck light; occhio di cubia, hawse-hole; (rad. fam.) occhio magico, magic eye◆ FRASEOLOGIA: occhio!, mind! (o watch out! o look out!); occhio al portafoglio!, watch your wallet! // non bisogna comprare niente a occhi chiusi, never buy anything with your eyes closed; saprei andarci, farlo a occhi chiusi, I could go there, do it blindfold; di lui ti puoi fidare a occhi chiusi, you can trust him blindly // la nuova stella è troppo piccola per poterla vedere a occhio nudo, the new star is too small to be seen with the naked eye; si vede a occhio nudo che è falso, you can tell at a glance that it is false // quattr'occhi, (scherz.) ( persona con gli occhiali) four-eyes; quattro occhi vedono meglio di due, two pairs of eyes are better than one; a quattr'occhi, in private (o in confidence): una conversazione a quattr'occhi, a tête-à-tête // la pianura si estende a perdita d'occhio, the plain stretches out as far as the eye can see; crescere a vista d'occhio, to grow by leaps and bounds (o visibly) // in un batter d'occhio, in a trice (o in the twinkling of an eye) // agli occhi miei ha ragione, in my opinion he is right // aveva gli occhi fuori dalla testa, his eyes were popping out of his head // darei un occhio ( della testa) per avere quell'auto, I'd give anything (in the world) to have that car // ma dove hai gli occhi?, watch what you're doing // non l'ha fatto certo per i suoi begli occhi!, he didn't do it for love! (o for nothing!) // la notte scorsa non ho potuto chiudere occhio, I didn't sleep a wink last night // quello che è successo mi ha aperto gli occhi, what happened (really) opened my eyes; quando aprirai gli occhi capirai che ti sta prendendo in giro, when you open your eyes you'll understand he's pulling your leg // avere gli occhi dappertutto, to have eyes in the back of one's head // avere occhio per qlco., to have an eye for sthg. // avere gli occhi pesanti, to be drowsy (o sleepy) // avere, tenere gli, stare a occhi aperti, to keep one's eyes open (o skinned o peeled); sognare a occhi aperti, to daydream // chiudere un occhio su qlco., (fig.) to turn a blind eye to sthg.: non può chiudere un occhio per questa volta?, couldn't you turn a blind eye (just) for this time? // mi si chiudono gli occhi, ( dal sonno) I can hardly keep my eyes open // dormire con gli occhi aperti, to sleep with one eye open; ( avere il sonno leggero) to sleep very lightly // essere tutt'occhi e tutt'orecchie, to be all eyes and ears // fare gli occhi neri, un occhio nero a qlcu., to give s.o. a black eye // c'è da cavarsi gli occhi a leggere con questa luce, reading in this light would ruin your eyesight; gli caverei gli occhi a quello!, (fam.) I'd scratch that fellow's eyes out! // guardare qlcu. con la coda dell'occhio, to look at s.o. out of the corner of one's eye // leggo nei tuoi occhi che stai mentendo, I can tell by your eyes that you are lying // mettere qlco. sotto gli occhi a qlcu., to bring (o to draw) sthg. to s.o.'s attention // sgranare gli occhi, to open one's eyes wide (o to goggle) // lo vedo come il fumo negli occhi, I can't bear the sight of him // vedere qlco. di buon occhio, di mal occhio, to look favourably, unfavourably on sthg. // la differenza salta all'occhio, the difference leaps out at you; salta all'occhio che non ha voglia di venire, it's clear as crystal that he doesn't want to come // dare nell'occhio, to attract attention: ci mescolammo agli invitati senza dare nell'occhio, we mingled with the guests without attracting attention // fare l'occhio a qlco., to get used to sthg. // perdere d'occhio qlcu., qlco., to lose sight of s.o., sthg. // tenere d'occhio qlcu., to keep an eye on s.o. // a colpo d'occhio, at first sight: ho capito la situazione al primo colpo d'occhio, I took the situation in at a glance; vedere qlco. al primo colpo d'occhio, to see sthg. at a glance // a occhio ( e croce), roughly (o about o approximately) // misurare qlco. a occhio, to measure sthg. by sight (o at a glance) // mettere gli occhi addosso a qlco., qlcu., to have one's eye on sthg., s.o.; non aveva occhi che per lei, non le toglieva gli occhi di dosso, he couldn't take his eyes off her // dare un occhio a qlco., to have a look at sthg. // fare gli occhi dolci a qlcu., to make (sheep's) eyes at s.o. // gettare l'occhio su qlco., to run (o to cast) one's eyes over sthg. (o to glance at sthg.) // mangiarsi qlco., qlcu. con gli occhio, to devour sthg., s.o. with one's eyes // la cucina cinese mi esce dagli occhi, I'm fed up to the back teeth with Chinese cooking.* * *1) eye- chi a mandorla — almond o slanting eyes
-chi chiari, scuri — light-coloured, dark eyes
un bambino dagli o con gli -chi blu a blue-eyed child; non riesco a tenere gli -chi aperti I can't keep my eyes open; sognare a occhio aperti to daydream; aprire gli -chi to open one's eyes; fig. to get wise; tenere gli -chi bene aperti fig. to keep one's eyes skinned o peeled; aprire gli -chi a qcn. su qcs. to awaken sb. to sth.; apri gli -chi! wake up! chiudere un occhio su qcs. fig. to turn a blind eye to sth.; trovare la strada a -chi chiusi fig. to find the way blindfold o with one's eyes closed; potrei farlo a -chi chiusi fig. I could do it in my sleep o with my eyes closed; non ho chiuso occhio (tutta la notte) I didn't sleep a wink (all night); tenere d'occhio qcn. to keep an eye on sb.; visibile a occhio nudo visible to the naked eye; ce l'ho sotto gli -chi I have it in front of me; sotto gli -chi di tutti for all the world to see; proprio davanti ai nostri -chi before our very eyes; non credevo ai miei -chi I couldn't believe my eyes; cercare qcs. con gli -chi to look around for sth.; mettere gli -chi su o addosso a qcn., qcs. to have one's eye on sb., sth., to set one's sights on sb., sth.; non staccare o togliere gli -chi di dosso a qcn. not to take one's eyes off sb.; non avere -chi che per qcn. to only have eyes for sb.; guardarsi negli -chi to gaze into each other's eyes; dare nell'occhio to attract attention, to be showy, to stand out a mile; guardare qcn. con la coda dell'occhio to see sb. out of the corner of one's eye; a colpo d'occhio at a glance; vedere qcn., qcs. di buon occhio to look with favour on sb., sth., to look on sb., sth. with favour o favourably; sotto l'occhio vigile di under the watchful eye of; guardare qcn. dritto negli -chi to look sb. straight in the eye o face; guardare qcs. con occhio critico to take a critical look at sth.; dove hai gli -chi? are you blind? agli -chi del mondo in the eyes of the world; vedere qcs. con altri -chi to take a different view of sth.; a occhio e croce avrà 30 anni roughly speaking I would say that he is about 30; dimagrisce a vista d'occhio he's getting thinner before our very eyes; in un batter d'occhio — in the bat of an eye, in less than no time
•occhio di bue — arch bull's-eye; fot. snoot
all'occhio di bue — [ uovo] sunny side up
occhio clinico — discerning o expert eye
occhio di pernice — (tessuto) bird's eye pattern; (callo) = small corn between toes
occhio di pesce — tecn. fisheye
••fare gli -chi dolci a qcn. — to make eyes o flutter one's eyelashes at sb., to make sheep's eyes at sb.
fare l'occhio a qcs. — to get used to sth.
fare un occhio nero a qcn. — to black BE o blacken AE sb.'s eye
cavare gli -chi a qcn. — to claw o gouge sb.'s eyes out
anche l'occhio vuole la sua parte — = you should also please the eye
saltare o balzare agli -chi to leap out at sb., to stand out a mile; buttare o gettare l'occhio su to clap eyes on, to have o take a look-see; rifarsi gli -chi con qcs. to feast one's eyes on sth.; avere occhio per to have an eye for [dettagli, colore]; avere gli -chi foderati di prosciutto to go around with one's eyes shut; a perdita d'occhio as far as the eye can see; a quattr'-chi [discutere, parlare] face to face, one-to-one; costare un occhio (della testa) to cost the earth, to cost an arm and a leg; avere -chi di lince to be lynx-eyed; occhio per occhio, dente per dente prov. an eye for an eye, a tooth for a tooth; lontano dagli -chi, lontano dal cuore prov. out of sight, out of mind; occhio non vede cuore non duole prov. what the eye doesn't see, the heart doesn't grieve over; essere nell'occhio del ciclone — to be in the eye of the storm
* * *occhiopl. - chi /'ɔkkjo, ki/ ⇒ 4sostantivo m.1 eye; - chi a mandorla almond o slanting eyes; -chi chiari, scuri light-coloured, dark eyes; avere gli -chi storti to be cross-eyed; un bambino dagli o con gli -chi blu a blue-eyed child; non riesco a tenere gli -chi aperti I can't keep my eyes open; sognare a occhio aperti to daydream; aprire gli -chi to open one's eyes; fig. to get wise; tenere gli -chi bene aperti fig. to keep one's eyes skinned o peeled; aprire gli -chi a qcn. su qcs. to awaken sb. to sth.; apri gli -chi! wake up! chiudere un occhio su qcs. fig. to turn a blind eye to sth.; trovare la strada a -chi chiusi fig. to find the way blindfold o with one's eyes closed; potrei farlo a -chi chiusi fig. I could do it in my sleep o with my eyes closed; non ho chiuso occhio (tutta la notte) I didn't sleep a wink (all night); tenere d'occhio qcn. to keep an eye on sb.; visibile a occhio nudo visible to the naked eye; ce l'ho sotto gli -chi I have it in front of me; sotto gli -chi di tutti for all the world to see; proprio davanti ai nostri -chi before our very eyes; non credevo ai miei -chi I couldn't believe my eyes; cercare qcs. con gli -chi to look around for sth.; mettere gli -chi su o addosso a qcn., qcs. to have one's eye on sb., sth., to set one's sights on sb., sth.; non staccare o togliere gli -chi di dosso a qcn. not to take one's eyes off sb.; non avere -chi che per qcn. to only have eyes for sb.; guardarsi negli -chi to gaze into each other's eyes; dare nell'occhio to attract attention, to be showy, to stand out a mile; guardare qcn. con la coda dell'occhio to see sb. out of the corner of one's eye; a colpo d'occhio at a glance; vedere qcn., qcs. di buon occhio to look with favour on sb., sth., to look on sb., sth. with favour o favourably; sotto l'occhio vigile di under the watchful eye of; guardare qcn. dritto negli -chi to look sb. straight in the eye o face; guardare qcs. con occhio critico to take a critical look at sth.; dove hai gli -chi? are you blind? agli -chi del mondo in the eyes of the world; vedere qcs. con altri -chi to take a different view of sth.; a occhio e croce avrà 30 anni roughly speaking I would say that he is about 30; dimagrisce a vista d'occhio he's getting thinner before our very eyes; in un batter d'occhio in the bat of an eye, in less than no time2 (come esclamazione) occhio! watch out! mind!fare gli -chi dolci a qcn. to make eyes o flutter one's eyelashes at sb., to make sheep's eyes at sb.; fare l'occhio a qcs. to get used to sth.; fare un occhio nero a qcn. to black BE o blacken AE sb.'s eye; cavare gli -chi a qcn. to claw o gouge sb.'s eyes out; anche l'occhio vuole la sua parte = you should also please the eye; la pasta mi esce dagli -chi I've had it up to here with pasta; saltare o balzare agli -chi to leap out at sb., to stand out a mile; buttare o gettare l'occhio su to clap eyes on, to have o take a look-see; rifarsi gli -chi con qcs. to feast one's eyes on sth.; avere occhio per to have an eye for [dettagli, colore]; avere gli -chi foderati di prosciutto to go around with one's eyes shut; a perdita d'occhio as far as the eye can see; a quattr'-chi [discutere, parlare] face to face, one-to-one; costare un occhio (della testa) to cost the earth, to cost an arm and a leg; avere -chi di lince to be lynx-eyed; occhio per occhio, dente per dente prov. an eye for an eye, a tooth for a tooth; lontano dagli -chi, lontano dal cuore prov. out of sight, out of mind; occhio non vede cuore non duole prov. what the eye doesn't see, the heart doesn't grieve over; essere nell'occhio del ciclone to be in the eye of the storm\occhio di bue arch bull's-eye; fot. snoot; all'occhio di bue [ uovo] sunny side up; occhio clinico discerning o expert eye; occhio di pernice (tessuto) bird's eye pattern; (callo) = small corn between toes; occhio di pesce tecn. fisheye; occhio di tigre tiger's eye; occhio di vetro glass eye. -
14 ala mode
Literal translation "in the fashion of." In American cookery it describes cake, pie, pudding or any other dessert topped with a scoop of ice cream. In French cooking it describes beef pot roast, larded with fat, braised with vegetables and simmered in a sauce. -
15 braise
A cooking method in which the main item, usually meat, is seared in fat, then simmered in stock or another liquid in a covered vessel. -
16 butter
A cooking and eating fat that is made from sweet or sour cream and, by federal law, must contain a minimum of 80% butterfat. Butter absorbs odors easily and is highly susceptible to rancidity. To avoid either of these problems, store butter in the refrigerator no longer than 2 weeks. For longer storage, butter may be frozen for up to 6 months without deterioration. -
17 crème fleurette
( FRANCE)light cream, a low-fat cream used in cooking, in place of crème fraîche; also "crème liquide" -
18 daikon
( JAPAN)long, white Japanese radish, served in a variety of ways year-round, but especially prevalent in winter cuisine, when it can be served as an element of oden or grated and served as a topping for a variety of dishes.Big white raddish used a lot in Japanese cooking, usually grated or cut into stripsA larege oriental radish with a sweet, fresh flavor. Can be as fat as a football but is usually 2 to 3 inches in diameter. Use raw in salads, shredded as a garnish or cook in a variety of ways including stir-fry. -
19 gruyere
A moderate-fat cow's-milk cheese with a rich, sweet, nutty flavor that is prized for both out-of-hand eating and cooking. It's usually aged for 10 to 12 months and has a golden brown rind and a firm, pale-yellow interior with well-spaced medium-size holes. -
20 sweat
To cook vegetables in minimum fat or liquid - covered, over gentle heat so they become soft but not brown, and their juices are concentrated in the cooking liquid. The procedure will allow the ingredients to keep a certain amount of their natural moisture.
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См. также в других словарях:
fat — /fæt / (say fat) adjective (fatter, fattest) 1. having much flesh other than muscle; fleshy; corpulent; obese. 2. having much edible flesh; well fattened: to kill a fat lamb. 3. consisting of, resembling, or containing fat. 4. having a large… …
Cooking Channel — logo Launched May 31, 2010 Owned by Scripps Networks Interactive Picture format 480i (SDTV) … Wikipedia
fat — [fat] adj. fatter, fattest [ME < OE fætt, pp. of fætan, to fatten, akin to Ger feist, plump < OHG feizzen, to make fat < IE * poid < base * pi , to be fat, distended > Gr pimelē, lard, Sans pīná , fat] 1. a) containing or full of… … English World dictionary
fat — ► NOUN 1) a natural oily substance in animal bodies, deposited under the skin or around certain organs. 2) such a substance, or a similar one made from plants, used in cooking. 3) Chemistry any of a group of solid natural esters of glycerol and… … English terms dictionary
Cooking in the Danger Zone — is a documentary television series produced by the BBC and presented by Stefan Gates. In each film food writer Gates explores unusual food stories in some of the world’s more dangerous places. He uses food to explore and understand people’s… … Wikipedia
Cooking oil — Plant oils Olive oil Types Vegetable fats (list) Macerated (list) Uses … Wikipedia
Cooking — This article is about the preparation of food by heating. For food preparation generally, see Food preparation. Modern fruit salad and a Russian cigarette pastry stuffed with cottage cheese Cooking is the process of preparing food by use of heat … Wikipedia
fat — {{Roman}}I.{{/Roman}} noun 1 substance directly under your skin ADJECTIVE ▪ excess, extra, stored ▪ Are you carrying extra fat around your middle? ▪ body ▪ baby … Collocations dictionary
Cooking show — A TV cooking show is a television program that presents the preparation of food, in a kitchen on the studio set. The host of the show, often a celebrity chef, prepares one or more dishes over the course of the show, taking the viewing audience… … Wikipedia
fat — 1 adjective 1 FLESH having a lot of flesh on your body, especially too much flesh: You ll get fat if you eat all that chocolate. | That big fat opera singer what s his name? opposite thin 1 (2) 2 THICK OR WIDE thick or wide: Dobbs was smoking a… … Longman dictionary of contemporary English
fat */*/ — I UK [fæt] / US adjective Word forms fat : adjective fat comparative fatter superlative fattest Other ways of saying fat: plump slightly fat in a way that looks quite nice: a plump friendly looking man in his forties chubby used especially for… … English dictionary
