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GREEN DOUGH [2 records]
Record 1 - internal organization data 2012-08-20
Record 1, English
Record 1, Subject field(s)
- Prepared Dishes (Cooking)
- Restaurant Menus
Record 1, Main entry term, English
- empanada
1, record 1, English, empanada
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 DEF
A small savory pie from Spain and South America. 2, record 1, English, - empanada
Record number: 1, Textual support number: 1 OBS
Fillings may be made of meat, seafood, or vegetables. The fillings can be seasoned in many ways. Those from around Spain are flavoured with peppers, onions, and tomatoes. Those from South America have a sweet/sour undertone from the addition of raisins and green olives. Crusts may be made from bread dough or flaky dough... 2, record 1, English, - empanada
Record 1, French
Record 1, Domaine(s)
- Plats cuisinés
- Menus (Restauration)
Record 1, Main entry term, French
- empanada
1, record 1, French, empanada
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 DEF
En Espagne et en Amérique du Sud, tourte, pâté en croûte ou chausson farci à la viande ou au poisson, au maïs tendre ou au fromage. 2, record 1, French, - empanada
Record number: 1, Textual support number: 1 CONT
Au Chili et en Argentine, les empanadas sont des petits pâtés en croûte (non moulés) [...] fourrés de viande hachée, de raisins secs, d'olives et d'oignons, épices de piment, de paprika et de cumin. On les sert en hors-d'œuvre ou comme amuse-gueule, toujours brûlants, très souvent avec du vin. 2, record 1, French, - empanada
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Platos preparados (Cocina)
- Menú (Restaurantes)
Record 1, Main entry term, Spanish
- empanada
1, record 1, Spanish, empanada
correct, feminine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record number: 1, Textual support number: 1 CONT
La empanada consiste en una envoltura de masa rellena de variados ingredientes, que por su facilidad para comerla (se lo hace con las manos y no requiere de cubiertos), es consumida en todo lugar y ocasión. Especie de pastelito, puede hornearse o freírse (en forma tradicional o souflé), y su relleno más común es de carne picada (o cortada a cuchillo en algunas regiones), que se la combina con cebolla, huevo, aceitunas y/o pasas de uva. Existen variados rellenos, además de la carne vacuna, como ser: pollo, jamón y queso, humita (choclo y salsa blanca), queso y cebolla, espinaca, atún, etc. 2, record 1, Spanish, - empanada
Record 2 - internal organization data 2001-08-27
Record 2, English
Record 2, Subject field(s)
- Grain Growing
- Breadmaking
Record 2, Main entry term, English
- twin intermediate proofers
1, record 2, English, twin%20intermediate%20proofers
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 CONT
Most bakers prefer to use the relatively short "green dough process" for breadmaking. This system, which does not appear to be used anywhere outside the Netherlands, involves the use of twin intermediate proofers. The dough is taken directly from the mixer, divided, rounded and given a first proof of 35 minutes, rounded a second time and given a second proof of 30 minutes before final moulding, final proof and baking. 1, record 2, English, - twin%20intermediate%20proofers
Record 2, French
Record 2, Domaine(s)
- Culture des céréales
- Boulangerie
Record 2, Main entry term, French
- deux apprêts intermédiaires
1, record 2, French, deux%20appr%C3%AAts%20interm%C3%A9diaires
correct
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 CONT
La plupart des boulangers préfèrent recourir à la méthode relativement brève de la "pâte verte" pour la panification. Ce procédé, que l'on ne semble pas employer en dehors des Pays-Bas, comporte deux apprêts intermédiaires. La pâte est sortie directement du pétrin, découpée, boulée et soumise à un pointage de 35 minutes, puis boulée une deuxième fois et soumise à une deuxième fermentation de 30 minutes avant le façonnage final, l'apprêt final et la cuisson. 1, record 2, French, - deux%20appr%C3%AAts%20interm%C3%A9diaires
Record 2, Spanish
Record 2, Textual support, Spanish
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