Glossary entry (derived from question below)
Dec 20, 2011 11:03
12 yrs ago
5 viewers *
French term
faire tomber
French to English
Science
Cooking / Culinary
recipe
This is from a recipe for "Écrasé de pomme de terre au vin jaune et cèpes frais"
The instructions are as follows:
Cuire le vin jaune dans une casserole et le réduire d’un tiers.
Monter avec 80g de beurre, ajouter l’huile de noisette, mixer et réserver.
Mettre au four les écrasés de pomme de terre à l’huile d’olive à 150 °C pendant 25 minutes.
Parallèlement, faire tomber les feuilles de chou avec le reste de beurre et 2 cuillères à soupe d’eau à couvert.
In the last line, I don't understand what I'm supposed to do to the cabbage leaves, nor what "à couvert" means.
The instructions are as follows:
Cuire le vin jaune dans une casserole et le réduire d’un tiers.
Monter avec 80g de beurre, ajouter l’huile de noisette, mixer et réserver.
Mettre au four les écrasés de pomme de terre à l’huile d’olive à 150 °C pendant 25 minutes.
Parallèlement, faire tomber les feuilles de chou avec le reste de beurre et 2 cuillères à soupe d’eau à couvert.
In the last line, I don't understand what I'm supposed to do to the cabbage leaves, nor what "à couvert" means.
Proposed translations
(English)
| 3 +7 | wilt |
Claire Cox
|
| 4 +1 | sweat |
B D Finch
|
| 4 -1 | drop (the leaves) in |
Romain Gril
|
Proposed translations
+7
21 mins
Claire Cox
United Kingdom
United Kingdom
Native in English
Works in field
United Kingdom
French & German Technical Translations
Native in: English
Works in: French to English, German to English
Related KudoZ points
:
56
Selected
wilt
Often used for spinach leaves or other green vegetable leaves like chard or cabbage to cook them in a minimum of water for a very short time, to retain their fresh colour and taste
See:
http://www.greatfood.ie/item_display.asp?cde=8&id=863
See:
http://www.greatfood.ie/item_display.asp?cde=8&id=863
Peer comment(s):
| agree |
Tony M
: This is the correct culinary technical term / And 'à couvert' simply means 'covered' — in other words, you put the lid on the pan! It is not implicit in 'wilt' (though logical!), so does need to be stated.
3 mins
|
| agree |
Evans (X)
: yes
5 mins
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| agree |
Sarah Bessioud
11 mins
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| agree |
Lara Barnett
20 mins
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| agree |
Rachel Fell
3 hrs
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| agree |
emiledgar
5 hrs
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| agree |
jasonwkingsley
: Wilting does imply that it is covered. To wilt = faire tomber à couvert. In other words you do not need to include 'covered'. (My answer was incorrect)
7 hrs
|
4 KudoZ points awarded for this answer.
Comment: "I went with this. Thanks everyone for your help."
-1
2 mins
Romain Gril
Native in French
High quality for high expectations
Native in: French
Works in: English to French, French to English
drop (the leaves) in
"à couvert" just means "covered". You let it simmer with the lid on.
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Note added at 3 mins (2011-12-20 11:07:15 GMT)
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Or maybe in this case "faire tomber" means making the leaves softer by cooking them?...
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Note added at 3 mins (2011-12-20 11:07:15 GMT)
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Or maybe in this case "faire tomber" means making the leaves softer by cooking them?...
Peer comment(s):
| disagree |
Tony M
: Nothing to do with 'dropping', it's a culinary technical term.
23 mins
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Thanks for the info, Tony. I read the recipe too fast. :)
|
+1
11 mins
sweat
You put the cabbage leaves in a covered pot over a low heat and they reduce to a much smaller volume.
www.kikkoman.eu/.../spaghetti-with-savoy-cabbage-and-mushro...
"Stir in the cabbage and sweat gently, then pour in the stock. Cook the savoy cabbage covered over a medium heat for about 15 minutes."
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Note added at 15 mins (2011-12-20 11:19:10 GMT)
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"Tomber les légumes
Il ne s'agit pas de faire tomber par terre les légumes, loin de là, mais de leur faire perdre leur forme en les asséchant. En effet, tomber les légumes est le terme utilisé pour leur faire perdre leur forte teneur en eau. Le plus souvent, c'est avec de l'huile d'olive que vous faites tomber les légumes comme les navets, les épinards, les poireaux..."
http://www.inspirationelles.yahoo.fr/gourmande/top-chef-488_...
www.kikkoman.eu/.../spaghetti-with-savoy-cabbage-and-mushro...
"Stir in the cabbage and sweat gently, then pour in the stock. Cook the savoy cabbage covered over a medium heat for about 15 minutes."
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Note added at 15 mins (2011-12-20 11:19:10 GMT)
--------------------------------------------------
"Tomber les légumes
Il ne s'agit pas de faire tomber par terre les légumes, loin de là, mais de leur faire perdre leur forme en les asséchant. En effet, tomber les légumes est le terme utilisé pour leur faire perdre leur forte teneur en eau. Le plus souvent, c'est avec de l'huile d'olive que vous faites tomber les légumes comme les navets, les épinards, les poireaux..."
http://www.inspirationelles.yahoo.fr/gourmande/top-chef-488_...
Peer comment(s):
| neutral |
Tony M
: Though the technique's basically the same, isn't act. quite the same term. / 'Wilt' is a tech. term specifically applied to leaves (spinach, cabbage, lettuce, etc.), while 'sweat' is used for all sorts of vegetables + in many cases = longer cooking time
15 mins
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How would you differentiate them?// Thanks.
|
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| agree |
Sheila Wilson
27 mins
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Thanks Sheila
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Discussion