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101 etouffé
; étuvéliterally "smothered"; method of cooking very slowly in a tightly covered pan with almost no liquid. -
102 mughlai
( INDIA)method of cooking using cream, yoghurt, almonds and pistachios -
103 rotisseur
Roast cooking method -
104 sake
( JAPAN)1. Japanese word for alcohol, but used outside of Japan to refer to nihonshu, a brewed rice drink with an alcohol content a little stronger than the average wine. The word is pronounced /sah-kay/.2. salmon.♦ in Japanese, sake or o-sake refers to alcoholic drinks in general. The Japanese term for the “rice wine” we know is Nihonshu meaning "Japanese sake". Although we call sake rice wine the brewing method is more like beer than wine.♦ Fermented rice wine with approximately the same alchohol content as table wine♦ all Japanese alcohol is called sake, but you and I know it as rice wine. but its actually nothing like wine but more like a beer process, a story for another time -
105 sear
(Dry heat)To brown meat or fish quickly (Maillard Protein Reaction) extremely high heat either in a fry pan, Searing helps seal in the food's juices and provides a crispier tasty exterior. Seared food can then be eaten rare or roasted or braised to desired degree of doneness.To brown very quickly by intense heat. This method increases shrinkage but develops flavor and improves appearance. -
106 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. -
107 tenugui
( JAPAN)a patterned cloth traditionally used a wrapping or method of carrying things, also used as wall decorations or bandanas. -
108 determinazione del numero di iodio secondo Wijs
Dizionario chimica Italiano-Inglese > determinazione del numero di iodio secondo Wijs
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109 metodo a flusso continuo
[CHIM, FIS]Dizionario chimica Italiano-Inglese > metodo a flusso continuo
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110 metodo a flusso interrotto
[CHIM, FIS]Dizionario chimica Italiano-Inglese > metodo a flusso interrotto
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111 metodo assoluto
[CHIM, FIS] -
112 metodo crioscopico
[CHIM] -
113 metodo del cloruro di dansile
[CHIM]Dizionario chimica Italiano-Inglese > metodo del cloruro di dansile
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114 metodo del legame di valenza
[CHIM]Dizionario chimica Italiano-Inglese > metodo del legame di valenza
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115 metodo delle polveri
[CHIM] -
116 metodo dell'orbitale molecolare
[CHIM]Dizionario chimica Italiano-Inglese > metodo dell'orbitale molecolare
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117 metodo di Carius
[CHIM] -
118 metodo di Dumas
[CHIM] -
119 metodo di Fenske-Underwood-Gilliland
Dizionario chimica Italiano-Inglese > metodo di Fenske-Underwood-Gilliland
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120 metodo di Heitler e London
[CHIM]Dizionario chimica Italiano-Inglese > metodo di Heitler e London
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