TERMIUM Plus®

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DRY ROASTING [1 record]

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Alphabetical list of terms

Record 1 1986-07-22

English

Subject field(s)
  • Culinary Techniques
CONT

Dry roasting. A cut of meat that is tender enough to dry roast does not require the addition of liquid during roasting and will be tender and juicy if properly prepared.

French

Domaine(s)
  • Techniques culinaires
CONT

Rôtissage à sec. Une coupe de viande qui est assez tendre pour être rôtie à sec n'a pas besoin de liquide supplémentaire pendant la cuisson et elle sera tendre et juteuse si elle est préparée convenablement.

Spanish

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