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 Translation for 'cooking liquid' from English to French
NOUN   a cooking liquid | cooking liquids
cuis.
jus {m} de cuisson
cooking liquid
Partial Matches
cuis.
cuisson {f}
cooking
2
cuisine {f} [acte de cuisiner]cooking
2
popote {f} [fam.]cooking
cuis.
température {f} de cuisson
cooking temperature
cuis.
méthode {f} de cuisson
cooking method
cuis.
temps {m} de cuisson
cooking time
cuis.
marmite {f}
cooking pot
cuis.
cuisine {f} maison
home cooking
cuis.outil.
casserole {f}
cooking pot
cuis.outil.
papier {m} d'alu
cooking foil
cuis.
cuisine {f} fusion
fusion cooking
cuis.outil.
plaque {f} électrique
cooking plate
cuis.
herbe {f} aromatique
herb (for cooking)
cuis.
faire la tambouille [fam.]
to do the cooking
cuis.
méthode {f} de cuisson
method of cooking
cuis.outil.
plaque {f} électrique
cooking ring [electric]
cuis.
mi-cuisson {adv}
halfway through cooking
cuis.
art {m} culinaire
art of cooking
liquide {m}liquid
fluide {adj}liquid
21 translations
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Usage Examples English
  • It is served with a "beurre blanc" consisting of the cooking liquid mounted with butter.
  • Red wine and/or the animal's own blood is sometimes added to the cooking liquid.
  • they are served on a bowl of noodles, in a broth made from their seasoned cooking liquid.
  • The wrapped "sarma" are layered over bone-in lamb chops and simmered slowly in the cooking liquid.
  • Pressure cooking is the process of cooking food under high pressure steam and water or a water-based cooking liquid, in a sealed vessel known as a "pressure cooker".

  • A successful braise intermingles the flavors of the foods being cooked with those of the cooking liquid.
  • Simmering is gentle boiling, while in poaching the cooking liquid moves but scarcely bubbles.
  • Fresh leaves are typically torn into strips, tied in a knot to facilitate removal, placed in the cooking liquid, then removed at the end of cooking.
  • One method skips the added sugar by reducing the cooking liquid to a naturally sweet starch-thickened glaze.
  • The texture of dishes cooked by the boiling pot method varies from pilafs and very thick stews to soups, all the recipes in Juan 1 of the YSZY were made using the same base mutton and cardamom broth as a cooking liquid.

  • Poule, chapon, or poularde au riz is a dish in French cuisine consisting of a poached or braised chicken served with rice cooked in the chicken's cooking liquid or broth.
  • Historically, mutton stock was the most common cooking liquid for Turkish pilafs, which according to 19th century American sources was called "pirinç".
  • The blood of a slaughtered animal was thus drained before the meat was used and the blood itself was not used as a cooking liquid or drink.
  • It is similar in function to a sieve; however, a ladle-sized slotted spoon is most typically used to retrieve items from a cooking liquid while preserving the liquid in the pot, while table-sized slotted spoons are often used to serve foods prepared or packaged in juices, such as canned fruit and vegetables.
  • The advantage of the method is that the meat does not come into contact with the cooking liquid; in "Poularde de Bresse en vessie", the juices from the chicken all stay in the chicken, and turn into a flavorful jelly if the dish is served cold.

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    © dict.cc French-English dictionary 2024
    Contains translations by TU Chemnitz and Mr Honey's Business Dictionary (German-English only).
    Links to this dictionary or to individual translations are very welcome!