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41 Bain-Marie
Casserole qui permet de maintenir au chaud sauces ou garnitures ou pour la cuisson de certains plats (par pochage). Le bain-marie est placé dans une autre casserole ou sauteuse, plus large, remplie d'eau bouillante.♦ Simply a water bath. It consists of placing a container of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep foods warm.♦ A double boiler used for cooking (insulated from direct heat) -
42 blanc
Se dit de certaines préparations qui doivent se rapprocher le plus possible de la couleur blanche - roux blanc, sauce blanche, pâte qui, à force d'être travaillée (sucre et jaunes d'oeufs), doit devenir blanche.white portion (of leek).usually breast (of chicken).♦ classic reduced sauce of vinegar; white wine, shallots, and butter blanc lightly salted, un-smoked or very lightly smoked ham, served cooked; sold, cold, in charcuteries as jambon de Paris, glacé, or demi-sel.♦ a smooth low-fat cheese similar to cottage cheese.( FRANCE)3. fromage blanc = white cheese; vin blanc = white wine -
43 brasser
Remuer le plus ou moins vigoureusement une préparation en exécutant une mouvement circulaire. -
44 cured bacon
Most supermarket bacon is cured, using preservatives such as sodium nitrite. In the 18th century, the British system for making bacon became widespread in Europe. For centuries, bacon was cured with saltpeter, a teaspoon for 100 pounds of meat, plus lots of salt. The salt was for flavor; saltpeter was the cure. However, in the late 20th century saltpeter was banned. with the discovery of harmful nitrates that developed in the curing process. -
45 dés
Pain, viande, lard ou légume coupés en cubes plus ou moins gros.diced pieces. -
46 larding
A technique by which thin strips of backfat, or vegetables, are inserted into a piece of meat. These strips help the meat to remand juicy during cooking. Larding with vegetables gives the meat a contrast of color plus the addition of flavor. This practice is not used as often now because of the higher quality of meat available to us. -
47 thali
( INDIA)complete meal on a tray with each curry, relish and dessert in separate bowls or katori, plus bread or rice -
48 vegemite
( AUSTRALIA)Brand name of a thick, dark brown, intensely salty yeast extract paste flavored with a variety of ingredients including celery and onions. It's used as a bread spread and is a favorite on breakfast toast./ Marmite♦ Not the same thing, but similar enough to not deserve separate entries. A thick brown paste made mostly from yeast extract, most commonly spread thinly on toast or sandwiches. The taste is mostly salt plus yeast. Despite the occasional rumor, neither contains any meat. -
49 più
and, more, plus -
50 vantaggio
advantage, benefit, lead, plus -
51 blix
m ingl [CHIM] (bleach plus fix, sbianca e fissaggio)blix, bleach-fix, bleach-fix bath -
52 segno più
[CHIM] (+)
См. также в других словарях:
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Plus — Plus, a. [L., more; akin to Gr. ?, ?, and E. full. See {Full}, a., and cf. {Pi[ u]}, {Pleonasm}.] [1913 Webster] 1. (Math.) More, required to be added; positive, as distinguished from negative; opposed to {minus}. [1913 Webster] 2. Hence, in a… … The Collaborative International Dictionary of English
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