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stews

  • 41 kanpyo

       dried gourd strips.
       strips of dried gourd, used for tying foods placed in stews.

    Italiano-Inglese Cucina internazionale > kanpyo

  • 42 kanpyō

       strips of dried calabash gourd, used for tying foods placed in stews.

    Italiano-Inglese Cucina internazionale > kanpyō

  • 43 matelote

       A French fish stew made with wine. The Alsatian version of this dish is made with freshwater fish, Riesling wine, and thickened with cream and egg yolks. The Normandy version includes seafood and is flavored with cider and Calvados. These stews are normally embellished with pearl onions and mushrooms. Matjes Herring -( Bismark) A reddish herring that has been skinned and filleted before being cured in a spiced sugar-vinegar brine.

    Italiano-Inglese Cucina internazionale > matelote

  • 44 miso

       fermented soybean paste.
       ♦ salty soy bean paste used in soups, stews, as a dressing, and more. It comes in variety of styles, the most common being white and red (aka-miso); the latter being especially popular in the Chubu region.
       ♦ Soybean paste used a lot in Japanese cooking, such as in " miso soup" or " miso ramen".
       a fermented paste of soya beans and either barley or rice, with salt – basic to Japanese cookery and especially miso soup. miso is highly flavored and rich in protein

    Italiano-Inglese Cucina internazionale > miso

  • 45 mole

       Complex dark sauce with chiles, nuts, spices, fruits, vegetables, chocolate and seasonings. Mole Poblano. Buy your Mole sauce here at Mole sauce Mollete: The Mollete is a bolillo roll of bread that is toasted and smothered with refried beans, cheese and salsa. Birote.
       ♦ From the Nahuatl word molli, or sauce. Now refers to traditional stews which are thickened by their own ingredients including chiles, nuts, fruit and seeds.
       Complex sauce made of many ingredients and having many variations. Ingredients may include unsweetened chocolate, chiles, spices, nuts, fruits and seeds. May be served over chicken, turkey, or enchiladas.
       A spicy, rich sauce consisting of nuts, seeds, spices, chilies and a small amount of chocolate.
    (SPAIN / LA)
       sauce; most often a thick, dark sauce made with mild chilies and chocolate
       An assortment of thick sauces used in Mexican cooking made of chilies. These sauces are made with one or many chilies, and flavored with cumin, coriander, cinnamon, nuts, seeds, and chocolate. Their flavor is rich, smoky, and very complex. Some recipes are made with fresh herbs and have a green color. Chicken, turkey, and pork are then simmered in this sauce.

    Italiano-Inglese Cucina internazionale > mole

  • 46 parboil

       To boil food briefly in water, cooking it only partially. Parboiling is used for dense food like carrots and potatoes. After being parboiled, these foods can be added at the last minute to quicker-cooking ingredients. Parboiling insures that all ingredients will finish cooking at the same time. Since foods will continue to cook once they have been removed from the boiling water, they should be shocked in ice water briefly to preserve color and texture. Cooking can then be completed by sautéing or the parboiled vegetable can be added to simmering soups or stews.
       To boil until partially cooked; to blanch. Usually this procedure is followed by final cooking in a seasoned sauce.

    Italiano-Inglese Cucina internazionale > parboil

  • 47 polenta

       cornmeal porridge
       ♦ The Italian version of cornmeal mush. Coarsely ground yellow cornmeal is cooked with stock or water and flavored with onions, garlic, and cheese. Polenta may be eaten fresh out of the pot, as a perfect accompaniment to stews. Polenta may also be poured into a greased pan and allowed to set. It is then sliced, sautéed and topped with cheese or tomato sauce. When cooked properly, polenta is a simple treasure.
       ♦ yellow cornmeal porridge, left to set and cut in slices, can be fried or baked

    Italiano-Inglese Cucina internazionale > polenta

  • 48 quatre-épices

       four spices, a blend of ground cinnamon, cloves, nutmeg, pepper.
       ♦ A French spice mixture containing ground cinnamon, nutmeg, cloves, and pepper. This mixture is used to season stews and pâtes.

    Italiano-Inglese Cucina internazionale > quatre-épices

  • 49 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

    Italiano-Inglese Cucina internazionale > roux

  • 50 Scale Hyssop

       Any of various herbs belonging to the mint family with aromatic, dark green leaves that have a slightly bitter, minty flavor. Hyssop adds intrigue to salads, fruit dishes, soups and stews. It is also used to flavor certain liquors such as Chartreuse.

    Italiano-Inglese Cucina internazionale > Scale Hyssop

  • 51 shungiku

       chrysanthemum leaves, edible and used in stews. Quite tasty. Overcooking should be avoided since it easily loses the structure

    Italiano-Inglese Cucina internazionale > shungiku

  • 52 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.

    Italiano-Inglese Cucina internazionale > skim

  • 53 sofrito

       The cornerstone of countless Latino dishes, including soups, stews, rices, beans

    Italiano-Inglese Cucina internazionale > sofrito

  • 54 tagine

       A Moroccan dish named after the cooking utensil in which it has been cooked. These stews may contain poultry, fish, meat, or vegetables and are highly spiced with sweet overtones common in North African cuisine.

    Italiano-Inglese Cucina internazionale > tagine

  • 55 stew

    I n

    Look at her face. That is the result of a dreadful stew — Посмотри на ее лицо. Она так перенервничала, что на себя не похожа

    2) sl esp AmE
    3) AmE sl

    One more stew like that and I'll need a vacation to recover — Еще один такой запой, и мне потребуется целый отпуск, чтобы отойти

    4) AmE sl
    II vi infml

    The new dictionary of modern spoken language > stew

  • 56 беда, коль пироги начнёт печи сапожник

    беда, коль пироги начнёт печи сапожник <, а сапоги тачать пирожник>
    (И. Крылов)
    The pieman, that doth try to cobble shoes, / The cobbler, that doth take to pies and stews, / Will find that with them things go badly! (trans. by H. Harrison); cf. let the cobbler stick to his last; the cobbler must (should) stick to his last

    - Впрочем, я отвечу вам очень коротко: "беда, коль пироги начнёт печь сапожник..." Я всегда улыбаюсь, когда слушаю гневные рассуждения штатских людей о военном, особенно о морском деле. (Л. Соболев, Капитальный ремонт) — 'But in brief, I can tell you this: let the cobbler stick to his last. I always smile when I hear civilians getting worked up about naval matters.'

    Русско-английский фразеологический словарь > беда, коль пироги начнёт печи сапожник

  • 57 levee

    1. n дамба; насыпь, плотина; гать

    earth levee — земляная дамба, земляной вал

    2. n береговой вал реки
    3. n преим. ист. пристань
    4. n набережная
    5. v амер. воздвигать дамбы или строить набережные
    6. n дневной приём при дворе с присутствием одних мужчин
    7. n амер. приём в честь почётного гостя
    8. n утренний выход
    9. n собир. присутствующие при выходе монарха; собравшиеся на приёме
    10. n ист. приём при вставании с постели
    Синонимический ряд:
    1. embankment (noun) block; dam; dike; earthwork; embankment; obstruction; ridge; talus
    2. red-light district (noun) red-light district; stews; tenderloin
    3. wharf (noun) berth; dock; jetty; mooring; pier; quay; slip; wharf

    English-Russian base dictionary > levee

  • 58 odds and ends

    1. остатки; обрезки; обрывки; осколки
    2. разрозненные вещи; хлам

    odds and ends found lying around the attic — всякий хлам, валявшийся на чердаке

    3. разные дела; обязанности, занятия
    Синонимический ряд:
    1. miscellanies (noun) assortments; brews; hashes; jumbles; medleys; melanges; melees; miscellanies; mishmashes; mixed bags; motleys; pastiches; patchworks; porridges; potpourris; salads; salmagundis; smorgasbords; stews
    2. miscellany (noun) assortment; brew; chowchow; colluvies; gallimaufry; hash; jumble; medley; melange; melee; mingle-mangle; miscellany; mishmash; mixed bag; motley; olio; olla podrida; omnium-gatherum; pasticcio; pastiche; patchwork; porridge; potpourri; rumble-bumble; salad; salmagundi; smorgasbord; stew
    3. rummage (noun) frippery; hand-me-downs; hodgepodge; hotchpotch; knick-knacks; old clothes; rummage; scraps; thrift store stuff
    4. sundries (noun) etceteras; oddments; sundries; this and that; this and thats

    English-Russian base dictionary > odds and ends

  • 59 red-light district

    district nurse — медсестра, обслуживающая больных на дому

    Синонимический ряд:
    levee (noun) levee; stews; tenderloin

    English-Russian base dictionary > red-light district

  • 60 salmagundis

    Синонимический ряд:
    miscellanies (noun) assortments; brews; conglomerations; diversities; hashes; hotchpotches; jumbles; medleys; melanges; melees; miscellanies; mishmashes; mixed bags; motleys; odds and ends; olio; pastiches; patchworks; porridges; potpourris; salads; smorgasbords; stews; varieties

    English-Russian base dictionary > salmagundis

Страницы

См. также в других словарях:

  • stews — stjuː n. dish of meat and vegetables that is cooked by simmering; state of worry or confusion, agitated state; whorehouse, brothel (Archaic) v. cook at a slow boil, simmer; be cooked at a slow boil; worry, be anxious, fret (Informal); swelter,… …   English contemporary dictionary

  • stews — n. pl. Brothel, bagnio, bawdy house, whore house, house of prostitution, house of ill fame …   New dictionary of synonyms

  • stews — Certain brothels anciently permitted in England, suppressed by Henry VIII. Also, breeding places for tame pheasants …   Black's law dictionary

  • stews — plural of stew present third singular of stew …   Useful english dictionary

  • 2 Live Stews — The 2 Live Stews is an American syndicated sports talk radio show originating from WQXI, AM 790 the Zone, in Atlanta, Georgia hosted by brothers Doug and Ryan Stewart. Contents 1 The hosts and cast 2 History 3 Future of the show …   Wikipedia

  • irish stew, irish stews — ● irish stew, irish stews nom masculin (anglais irish stew, ragoût irlandais) Ragoût de morceaux de mouton avec des pommes de terre et des oignons. (Spécialité irlandaise.) …   Encyclopédie Universelle

  • (the) stews —    obsolete    a brothel    Originally a bath house, and we know what the other use of those places usually was:     An I could get me but a wife in the stews. (Shakespeare, 2 Henry W) …   How not to say what you mean: A dictionary of euphemisms

  • Lao cuisine — A Lao meal in Luang Prabang, Laos. Lao cuisine is the cuisine of Laos, which is distinct from other Southeast Asian cuisines. Laos shares borders with neighboring countries and as a result, Lao cuisine has strongly influenced the neighboring… …   Wikipedia

  • Stew — A stew is a combination of solid food ingredients that have been cooked in water or other water based liquid, typically by simmering, and that are then served without being drained.Ingredients in a stew can include any combination of vegetables… …   Wikipedia

  • Laotian cuisine — Lao cuisine is the cuisine of the Lao ethnic group of Laos and Northeast Thailand (Isan). Lao food is distinct from other Southeast Asian cuisines. The staple food of the Lao is sticky rice. Galangal and fish sauce are important ingredients. The… …   Wikipedia

  • Korean cuisine — Hanjeongsik, a full course Korean meal with a varied array of banchan (side dishes)[1] Korean name …   Wikipedia

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