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CUISSON ETUVEE [1 record]

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Alphabetical list of terms

Record 1 1993-10-18

English

Subject field(s)
  • Culinary Techniques
CONT

stewing is the process of cooking by gentle heat in a small quantity of liquid .... The temperature should never reach boiling point.

French

Domaine(s)
  • Techniques culinaires
DEF

Mode de cuisson des aliments en récipient hermétiquement clos, très lentement et dans leur propre jus. (Cuisine et vins de France, 1974).

CONT

La cuisson à l'étuvée se fait en récipient clos avec peu [...] de liquide. (La cuisine, 1976, p. 64).

Spanish

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