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101 escabeche
( MEXICA)Pickling mixtureMixture of oil, vinegar, herbs and seasonings used to pickle jalapeños and other Mexican foods.♦ A mixture of vinegar, oil, herbs and seasonings used to preserve or "pickle" foods such as poultry, fish, chiles and other vegetables.♦ Vegetables pickled in vinegar, oil and herbs. Jalapeno peppers, carrots, onions and cauliflower are commonly used. May also refer to a meat stew.♦ A highly seasoned marinade used to flavor and preserve food. Fish and chicken are the most common foods used for escabeche. First the meat is fried and placed in a dish large enough to hold all of the food in one layer. Then a marinade made of onions, peppers, vinegar, and spices is poured over the food while hot. The whole dish is then allowed to rest overnight and served cold. -
102 flan
( MEXICA)(SPAIN / LA)A baked custard dessert topped with caramelCustard or dessert made with milk or cream and eggs.♦ Rich custard dessert made with condensed and evaporated milk, and covered with a soft caramel topping. Similiar to creme brulee but without the crisp caramel topping.A rich custard dessert with a layer of soft caramel on top.a baked custard with a caramel coating (also crema caramela)◘ This is a term that may be used to describe two different preparations. The first use of this word is describes an open top tart that is filled with pastry cream and topped with fruit. Flan is used in Spanish and Mexican cooking to describe an egg custard that is baked in a large shallow dish, and flavored with caramel. The dish is inverted when served and the excess caramel is used as a sauce for the flan. The flan may be flavored with orange, anise, cinnamon, or liqueur.sweet or savory tart. Also, a crustless custard pie. -
103 florentine
( FRANCE)with spinach♦ Also, a cookie of nougatine and candied fruit brushed with a layer of chocolate.This is used to describe foods that are cooked in the style of Florence. The word is most commonly associated with dishes containing spinach and sometimes a cream sauce. Steak cooked ala Florentine is a large T-bone steak, rubbed with olive oil and garlic, grilled and served with fresh lemon on the side. -
104 magret
(maigret)( FRANCE)breast of fattened duck, cooked with the skin on; usually grilledThe breast meat from a mallard or Barbary duck. These ducks are specially raised for foie gras. Their breasts are large and have a much thinner layer of fat than do the Peking or Long Island duckling. Maitre d' Hotel Butter -( Compound) This is the most common of all the compound butters. It is flavored with lemon and chopped parsley and used to garnish fish and grilled meats. Garlic may be added, but it would then be called escargot butter. -
105 marzipan
An almond paste with the addition of egg whites. This mixture is kneaded intoa smooth paste and used to wrap or layer cakes and candies. Marzipan is also shaped into figures of animals, fruits, and vegetables, and sold in pastry or candy shops. -
106 napé
To completely coat food with a light, thin, even layer of sauce. -
107 pare
To remove the thin outer layer of foods using a paring knife or a vegetable peeler. -
108 rillette
A coarse, highly spiced spread made of meat or poultry and always served cold. This is called potted meat because rillettes are often covered with a layer of lard and stored for a period of time to age the mixture. -
109 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. -
110 takoyaki
( JAPAN)a round dumpling filled with octopus♦ fried balls of batter and types of onion with a small piece of boiled octopus at the center, usually served with a thin layer of a sweet sauce and katsuobushi on top.♦ osaka style battered ball shaped things with diced octopus inside, with osaka style sauce, mayo, red ginger, nori flakes and katsuobushi flakes -
111 zest
To remove the outermost skin layers of citrus fruit using a knife, peeler or zester. When zesting, be careful not to remove the pith, the white layer between the zest and the flesh, which is bitter. Zucchini -( Seed vegetable) A long, green squash that looks something like a cucumber. Also known as vegetable marrow, courgette.The outer rind of citrus fruit -
112 zuccotto
( ITALY)ice-cream cake with sponge, fresh cream and chocolate♦ This is an Italian form of charlotte royale. In this dessert, triangles of sponge cake are placed in a bowl to form a shell for the filling. The filling consists of stiffly whipped cream which is studded with toasted almonds, hazelnuts, chocolate chips, and candied fruit. A final layer of cake is placed over this, and when well set, the dessert is inverted onto a platter to form a large dome, reminiscent of Florence's Duomo. -
113 strato
coat, layer -
114 bilayer fosfolipidico
m ingl [CHIM, BIOL] -
115 cromatografia su strato sottile
[CHIM]Dizionario chimica Italiano-Inglese > cromatografia su strato sottile
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116 doppio strato di Helmholtz
[CHIM]Dizionario chimica Italiano-Inglese > doppio strato di Helmholtz
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117 doppio strato fosfolipidico
[CHIM, BIOL]Dizionario chimica Italiano-Inglese > doppio strato fosfolipidico
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118 monostrato
2) m [CHIM] monolayer, monomolecular layer -
119 strato anodico
[CHIM, METALL] -
120 strato di adsorbimento di tensioattivi
Dizionario chimica Italiano-Inglese > strato di adsorbimento di tensioattivi
См. также в других словарях:
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layer — 1. (lè ié. Il se conjugue comme payer) v. a. Terme d eaux et forêts. Tracer une laie, une route étroite dans une forêt. Marquer les bois qu on doit laisser dans l abatis des bois de haute futaie ou dans la coupe des taillis. HISTORIQUE XVIe … Dictionnaire de la Langue Française d'Émile Littré
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Layer — Lay er, n. [See {Lay} to cause to lie flat.] 1. One who, or that which, lays. [1913 Webster] 2. [Prob. a corruption of lair.] That which is laid; a stratum; a bed; one thickness, course, or fold laid over another; as, a layer of clay or of sand… … The Collaborative International Dictionary of English
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layer — Layer. v. act. Terme des eaux & forests. Tracer une laye, une route dans une forest. Layer un bois … Dictionnaire de l'Académie française
