TERMIUM Plus®

The Government of Canada’s terminology and linguistic data bank.

FAISANDER [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2012-10-09

English

Subject field(s)
  • Slaughterhouses
  • Culinary Techniques
DEF

To expose meat or game to the air ... in order to allow the meat to "ripen" before cooking and thus become tender when cooked.

French

Domaine(s)
  • Abattoirs
  • Techniques culinaires
CONT

Laisser reposer (rassir) pendant quelques jours la viande de boucherie et de gibier avant leur emploi, afin d'attendrir leur chair.

CONT

Les viandes que l'on veut mortifier sont accrochées dans un endroit frais, aéré et n'ayant aucune humidité.

Spanish

Campo(s) temático(s)
  • Mataderos
  • Técnicas culinarias
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