リーダーズダイジェスト2月号に中国の正月を祝う料理の特集記事があり、その中にあった料理に関する四つの表現を覚えたいと思いましたので今日から４回に分けて取り上げます。
The famous Dongpo Pork (braised pork belly) dish from Hangzhou, for example, is named after a Song dynasty poet and stateman, Su Dongpo (1037-1101), whose millennium-old writing is filled with references to the pleasures of food.
"braised pork" の "braise" は料理方法の一つだと思いますが、"bake" 、"broil"、 "steam"、 "fry" "stir-fry"、 "saute"、 "roast" うーん...これ以上は思いつかない。 辞書で "braise" を見ます。
・OneLook Quick Definitions: cook in liquid ("Braise beef")
・Dictionary.com: to cook (meat, fish, or vegetables) by sauteeing in fat and then simmering slowly in very little liquid.
・American Heritage Dictionary: To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.
これで大体分かりました。 カレーもこの調理法で作っていると言えるようです。 OneLook検索で普通は出てこない辞書のLinda's Culinary Dictionaryがリストにあったので、ついでに見てみます。
Braising is basically a slow-cooking method for tough cuts of meat or poultry and even stringy vegetables. They are cooked slowly in a small amount of liquid in a covered pan. Stews and pot roasts are among the dishes prepared this way. Braising may be done in a covered container in the oven, on the range, or in a covered steam kettle or fry pan. In all the moist-heats methods of cooking, the moisture or liquid not only conducts heat to a product, but it interacts with the food being cooked and can influence the final taste and texture of a product.
やはり私には普通の辞書の簡単な説明の方が分かり易いですね。
The famous Dongpo Pork (braised pork belly) dish from Hangzhou, for example, is named after a Song dynasty poet and stateman, Su Dongpo (1037-1101), whose millennium-old writing is filled with references to the pleasures of food.
"braised pork" の "braise" は料理方法の一つだと思いますが、"bake" 、"broil"、 "steam"、 "fry" "stir-fry"、 "saute"、 "roast" うーん...これ以上は思いつかない。 辞書で "braise" を見ます。
・OneLook Quick Definitions: cook in liquid ("Braise beef")
・Dictionary.com: to cook (meat, fish, or vegetables) by sauteeing in fat and then simmering slowly in very little liquid.
・American Heritage Dictionary: To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container.
これで大体分かりました。 カレーもこの調理法で作っていると言えるようです。 OneLook検索で普通は出てこない辞書のLinda's Culinary Dictionaryがリストにあったので、ついでに見てみます。
Braising is basically a slow-cooking method for tough cuts of meat or poultry and even stringy vegetables. They are cooked slowly in a small amount of liquid in a covered pan. Stews and pot roasts are among the dishes prepared this way. Braising may be done in a covered container in the oven, on the range, or in a covered steam kettle or fry pan. In all the moist-heats methods of cooking, the moisture or liquid not only conducts heat to a product, but it interacts with the food being cooked and can influence the final taste and texture of a product.
やはり私には普通の辞書の簡単な説明の方が分かり易いですね。
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