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CUISSON CHALEUR SECHE [3 records]
Record 1 - internal organization data 2001-07-26
Record 1, English
Record 1, Subject field(s)
- Heat (Physics)
- Culinary Techniques
Record 1, Main entry term, English
- dry heat
1, record 1, English, dry%20heat
correct
Record 1, Abbreviations, English
Record 1, Synonyms, English
Record 1, Textual support, English
Record number: 1, Textual support number: 1 CONT
bake: to prepare (as food) by a dry heat either in an oven or on heated metal or stone or under coals. 1, record 1, English, - dry%20heat
Record number: 1, Textual support number: 2 CONT
Tender beef cuts such as tenderloin, sirloin, porterhouse, T-bone ... are best for cooking by dry heat, as in broiling or roasting. 2, record 1, English, - dry%20heat
Record 1, French
Record 1, Domaine(s)
- Chaleur (Physique)
- Techniques culinaires
Record 1, Main entry term, French
- chaleur sèche
1, record 1, French, chaleur%20s%C3%A8che
correct, feminine noun
Record 1, Abbreviations, French
Record 1, Synonyms, French
Record 1, Textual support, French
Record number: 1, Textual support number: 1 CONT
La chaleur sèche est caractérisée par une température extérieure élevée, supérieure à 100 [Celsius] [...] 1, record 1, French, - chaleur%20s%C3%A8che
Record number: 1, Textual support number: 2 CONT
Types de cuisson. [...] à la chaleur sèche [, ] cuisson sans l'intermédiaire d’un liquide ou d’un corps gras abondant. La chaleur peut être transmise soit par conduction(gril en fonte chauffé à la flamme), qui permet la grillade, soit par convection(four) ou par rayonnement(infrarouge), qui permettent le rôtissage de viandes ou de volailles et le gratin de certains mets saupoudrés de chapelure. 2, record 1, French, - chaleur%20s%C3%A8che
Record 1, Spanish
Record 1, Campo(s) temático(s)
- Calor (Física)
- Técnicas culinarias
Record 1, Main entry term, Spanish
- calor seco
1, record 1, Spanish, calor%20seco
masculine noun
Record 1, Abbreviations, Spanish
Record 1, Synonyms, Spanish
Record 1, Textual support, Spanish
Record 2 - internal organization data 1997-07-04
Record 2, English
Record 2, Subject field(s)
- Food Industries
- Cooking and Gastronomy (General)
Record 2, Main entry term, English
- dry-heat cooking
1, record 2, English, dry%2Dheat%20cooking
correct
Record 2, Abbreviations, English
Record 2, Synonyms, English
Record 2, Textual support, English
Record number: 2, Textual support number: 1 OBS
A method of cooking meat by surrounding it with dry hot air. 2, record 2, English, - dry%2Dheat%20cooking
Record 2, French
Record 2, Domaine(s)
- Industrie de l'alimentation
- Cuisine et gastronomie (Généralités)
Record 2, Main entry term, French
- cuisson à la chaleur sèche
1, record 2, French, cuisson%20%C3%A0%20la%20chaleur%20s%C3%A8che
correct, feminine noun
Record 2, Abbreviations, French
Record 2, Synonyms, French
Record 2, Textual support, French
Record number: 2, Textual support number: 1 OBS
Méthode de cuisson à la chaleur sèche qui convient au rôtissage des viandes tendres. Cette cuisson peut se faire à la broche ou au four sans couvercle. 2, record 2, French, - cuisson%20%C3%A0%20la%20chaleur%20s%C3%A8che
Record 2, Spanish
Record 2, Textual support, Spanish
Record 3 - internal organization data 1986-07-22
Record 3, English
Record 3, Subject field(s)
- Culinary Techniques
Record 3, Main entry term, English
- oven braising
1, record 3, English, oven%20braising
correct
Record 3, Abbreviations, English
Record 3, Synonyms, English
Record 3, Textual support, English
Record number: 3, Textual support number: 1 CONT
Oven braising. Braising is cooking meat with a combination of dry and moist heat; it is usually used with less tender cuts of meat. 1, record 3, English, - oven%20braising
Record 3, French
Record 3, Domaine(s)
- Techniques culinaires
Record 3, Main entry term, French
- cuisson à l'étouffée au four
1, record 3, French, cuisson%20%C3%A0%20l%27%C3%A9touff%C3%A9e%20au%20four
correct, feminine noun
Record 3, Abbreviations, French
Record 3, Synonyms, French
Record 3, Textual support, French
Record number: 3, Textual support number: 1 CONT
Cuisson à l'étouffée au four. La cuisson à l'étouffée consiste à faire cuire une viande en utilisant une combinaison de chaleur sèche et humide. Cette méthode est généralement utilisée avec les coupes de viande qui sont moins tendres. 1, record 3, French, - cuisson%20%C3%A0%20l%27%C3%A9touff%C3%A9e%20au%20four
Record 3, Spanish
Record 3, Textual support, Spanish
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