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1 al gusto di
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2 condire
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3 insaporire
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4 gusto
flavor, taste -
5 foie gras
( FRANCE)liver of a specially fattened goose or duck♦ This literally means goose liver, but the term is used to describe the fattened liver of both duck and geese. The birds are force fed a rich mixture to help expedite this process. These livers are praised for their delicate flavor and rich, buttery texture. The largest production of commercial foie gras is done in France and Israel. The US will only allow this product to be imported in a cooked stage, either canned, vacuum-sealed, or frozen. These are inferior products and will never highlight the true delicacy of foie gras. But fresh foie gras is now available from breeders in the US. These foie gras are very fine specimens, but a very high price goes along with them. Foie gras is prepared in a vast number of ways, though one should remember to keep these as simple as possible to avoid masking the flavor of this treasure.♦ the fattened liver of both duck and geese. The birds are force fed a rich mixture to help expedite this process. These livers are praised for their delicate flavor and rich, buttery texture. The largest production of commercial foie gras is done in France and Israel. The US will only allow this product to be imported in a cooked stage, either canned, vacuum-sealed, or frozen. These are inferior products and will never highlight the true delicacy of foie gras. But fresh foie gras is now available from breeders in the US. These foie gras are very fine specimens, but a very high price goes along with them. Foie gras is prepared in a vast number of ways, though one should remember to keep these as simple as possible to avoid masking the flavor of this treasure. -
6 insaporire
flavo(u)r* * *insaporire v.tr. to flavour, to season: carne insaporita con aglio, meat seasoned with garlic.◘ insaporirsi v.intr.pron. to gain flavour: lascialo insaporire in erbe aromatiche, leave it to gain flavour in aromatic herbs.* * *[insapo'rire]1. vtto flavour Brit o flavor Am, (con spezie) to season2. vip (insaporirsi)* * *[insapo'rire] 1. 2.verbo pronominale insaporirsi to become* tasty* * *insaporire/insapo'rire/ [102]II insaporirsi verbo pronominaleto become* tasty. -
7 cervil
A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. Though most chervil is cultivated for its leaves alone, the root is edible and was, in fact, enjoyed by early Greeks and Romans. Today it is available dried but has the best flavor when fresh. Both forms can be found in most supermarkets. It can be used like parsley but its delicate flavor can be diminished when boiled. -
8 chervil
A mild-flavored member of the parsley family, this aromatic herb has curly, dark green leaves with an elusive anise flavor. Though most chervil is cultivated for its leaves alone, the root is edible and was, in fact, enjoyed by early Greeks and Romans. Today it's available dried but has the best flavor when fresh. Both forms can be found in most supermarkets. It can be used like parsley but its delicate flavor can be diminished when boiled. -
9 aromatizzare
flavo(u)r* * *aromatizzare v.tr. to make* aromatic, to aromatize, to flavour.* * *[aromatid'dzare]verbo transitivo to flavour BE, to flavor AE; (con spezie) to spice, to season* * *aromatizzare/aromatid'dzare/ [1] -
10 condire
seasoninsalata dressfig spice up* * *condire v.tr.1 to season, to flavour, to spice; ( insalata) to dress2 (fig.) to season; to give* zest to (sthg.): condire un discorso con immagini retoriche, to pepper a speech with rhetorical images* * *[kon'dire]verbo transitivo1) to season; (con condimento liquido) to dress [ insalata]2) (con spezie) to spice3) fig. to flavour BE, to flavor AE* * *condire/kon'dire/ [102]1 to season; (con condimento liquido) to dress [ insalata]2 (con spezie) to spice3 fig. to flavour BE, to flavor AE. -
11 sapidità
* * *[sapidi'ta]sostantivo femminile invariabile flavour BE, flavor AE* * *sapidità/sapidi'ta/f.inv.flavour BE, flavor AE. -
12 sapore
m taste (di of)sapori pl aromatic herbsavere sapore di qualcosa taste of somethingsenza sapore tasteless* * *sapore s.m.1 taste, flavour: gustare un sapore, to taste a flavour; ''Che sapore ha?'' ''é simile alla cipolla'', ''What does it taste like?'' ''It tastes of onion''; un po' di rosmarino dà sapore, a bit of rosemary adds taste; questa carne non ha sapore, this meat has no taste2 (fig.) spice, taste; flavour, relish: il rischio dà sapore ad ogni impresa, risk gives spice (o relish) to any enterprise; parole di sapore amaro, words with a bitter taste // un film di sapore romantico, a romantic film* * *[sa'pore] 1.sostantivo maschile1) (gusto) taste, flavour BE, flavor AEsenza sapore — tasteless, flavourless BE, flavorless AE
dar sapore a qcs. — to flavour sth.
lasciare un cattivo sapore in bocca — to leave a bad o nasty taste in the mouth
2) fig.2.sostantivo maschile plurale sapori herbs* * *sapore/sa'pore/I sostantivo m.1 (gusto) taste, flavour BE, flavor AE; sapore di aglio taste of garlic; avere un buon sapore to taste good; che sapore ha? what does it taste like? senza sapore tasteless, flavourless BE, flavorless AE; dar sapore a qcs. to flavour sth.; lasciare un cattivo sapore in bocca to leave a bad o nasty taste in the mouth2 fig. il sapore della libertà the taste of freedom; il sapore amaro della sconfitta the bitter aftertaste of defeatII sapori m.pl.herbs. -
13 acuyo
( MEXICA)Piper sanctum. Plant with large leaves which has an anis-like flavor and is used to flavor stews and to wrap tamales. More often called hoja santa in Mexico and "root beer plant" in this country. -
14 arôme
( FRANCE)aroma, flavor (arôme = aroma; goût = taste; parfum = flavor of ice cream; -
15 balsamic vinegar
A wonderfully fragrant vinegar made from the juice of Trebbiano grapes. The juice is then heated and aged in wooden barrels, evaporating and concentrating in flavor. The resulting vinegar is deep rich brown with a sweet and sour flavor. Well aged balsamic vinegars are very costly, some reaching an astronomical $200 an ounce. -
16 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. -
17 caramelisé
cooked with high heat to brown the sugar and heighten flavor.♦ To heat sugar until it liquefies and become a clear caramel syrup ranging in color from golden to dark brown. Fruits and vegetables with natural sugars can be caramelized by sauteeing, roasting or grilling, giving them a sweet flavor and golden glaze. -
18 caviar
These are the eggs of sturgeon that have been salted and cured. Grading for caviar is determined by the size and color of the roe and the species of the sturgeon. Beluga caviar, which is the most expensive of the three types of caviar, are dark gray in color and are the largest eggs. Ossetra caviar are light to medium brown and are smaller grains than beluga. Sevruga caviar are the smallest grains, the firmest in texture and are also gray in color. Pressed caviar is made of softer, lower quality eggs and have a stronger, fishier flavor. The term malossol is used to describe the amount of salt used in the initial curing process. The roe from other fish such as salmon, lumpfish, and whitefish are not considered caviars, regardless of their label. They should be addressed as roe. Caviar should be served as simply as possible. Traditional accompaniments, inspired by the Russians, are sour cream, blinis, and ice cold vodka. Lemon and minced onion are often served with caviar, but their flavors will only detract from the pure delicate flavor of the caviar. -
19 chutney
The name for a large range of sauces or relishes used in East Indian cooking. Fresh chutneys have a bright, clean flavor and are usually thin, smooth sauces. Cilantro, mint, and tamarind are common in fresh chutney. Cooked chutneys have a deeper, broader flavor. -
20 epazote
(Espanol)( MEXICA)Es una hierba de color verde obscuro, de hojas largas. Olor muy particular ligeramente picante. Es de origen mexicano. Se utiliza mucho en la cocina mexicana para la elaboración de salsas para pescados, mariscos, carnes, frijoles. Ingrediente de muchos guisos y tamales. Poderoso anti-helmíntico.♦ A wild herb that grows all over North America. Used to flavor Mexican food soups and stews.♦ Chenopodium ambrosioides. An herb found wild throughout North America that is used extensively to flavor beans, soups, stews and quesadillas.
См. также в других словарях:
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flavor — [flā′vər] n. [ME flavour, an odor, altered (by analogy with savour, SAVOR) < OFr flaur < VL * flator, odor < L flatare, to blow, freq. of flare, blow (see BLAST), prob. infl. by foetor, foul odor] 1. Archaic an odor; smell; aroma 2. a)… … English World dictionary
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flavor — [n1] odor and taste acidity, aroma, astringency, bitterness, essence, extract, gusto, hotness, piquancy, pungency, relish, saltiness, sapidity, sapor, savor, seasoning, smack, sourness, spiciness, sweetness, tang, tartness, twang, vim, wallop,… … New thesaurus
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flavor — |ô| s. m. [Enologia] Qualidade do vinho que tem cor amarelada. ‣ Etimologia: flavo + or … Dicionário da Língua Portuguesa
flavor — n Caste, savor, tang, relish, smack … New Dictionary of Synonyms
