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

ESCABECHE [2 records]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2012-11-02

English

Subject field(s)
  • Prepared Dishes (Cooking)
DEF

A spicy cold marinade intended for preserving cooked foods and originating in Spain.

French

Domaine(s)
  • Plats cuisinés
DEF

Marinade froide très corsée, destinée à conserver des aliments cuits.

OBS

Généralement utilisée avec les poissons, cette marinade originaire d'Espagne, sert aussi à cuisiner la volaille, le gibier à plumes, etc.

Spanish

Campo(s) temático(s)
  • Platos preparados (Cocina)
Save record 1

Record 2 2011-08-25

English

Subject field(s)
  • Culinary Techniques
DEF

A mixture of vinegar, oil, herbs, or similar ingredients in which meat, fish, etc., may be steeped before cooking or eating, in order to tenderize it or to add flavour.

CONT

The liquid in question, the "marinade," can be acidic with ingredients such as vinegar, lemon juice, or wine, or savory with soy sauce, brine or other prepared sauces. Along with these liquids, a marinade often contains oils, herbs, and spices to further flavor the food items.

CONT

It is commonly used to flavor foods and to tenderize tougher cuts of meat. The process may last seconds or days. Different marinades are used in different cuisines. For example, in Indian cuisine the marinade is usually prepared with a mixture of spices.

French

Domaine(s)
  • Techniques culinaires
DEF

Liquide bien condimenté dans lequel on laisse baigner plus ou moins longtemps soit des viandes, des abats, du gibier ou du poisson, soit des légumes ou des fruits.

CONT

La marinade permet d'aromatiser les éléments, ensuite d'attendrir sensiblement les fibres de certaines viandes et, enfin, de conserver plus longtemps les produits (poissons et légumes surtout).

Spanish

Campo(s) temático(s)
  • Técnicas culinarias
Save record 2

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