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French "à la goutte de sang" | ||
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 Language Learning Forum : Questions About Your Target Languages |  | |
| administrator Hexaglot Forum Admin Switzerland FXcuisine.com Joined 7382 days ago 3094 posts - 2987 votes  12 sounds Speaks: French*, EnglishC2, German, Italian, Spanish, Russian Personal Language Map | Message 1 of 8 02 July 2008 at 10:37am | IP Logged | ||
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I'm looking for a proper translation in English of the French culinary expression "Cuire à la goutte de sang", that is to cook a dove or pigeon that has been choked to death (ah, the French) so that when you cut the breast a couple small drops of blood come out, rather than overcooking it until the blood has coagulated. I have a French-English gastronomic dictionary by Bernard Luce but no joy. Thanks and I apologize in advance to our vegetarian forum readers.
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 Fasulye Heptaglot Winner TAC 2012 Moderator Germany fasulyespolyglotblog Joined 5853 days ago 5460 posts - 6006 votes 1 sounds Speaks: German*, DutchC1, EnglishB2, French, Italian, Spanish, Esperanto Studies: Latin, Danish, Norwegian, Turkish Personal Language Map | Message 2 of 8 18 September 2009 at 4:32pm | IP Logged | ||
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Too difficult question for me: My English cooking book is indeed vegetarian. :-(
But perhaps English native speakers can help... Fasulye 1 person has voted this message useful | |||
 magister Pro Member United States Joined 6609 days ago 346 posts - 421 votes Speaks: English* Studies: Turkish, Irish Personal Language Map | Message 3 of 8 18 September 2009 at 5:16pm | IP Logged | ||
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I personally had no idea, but I immediately passed your question along to a colleague here who is Romanian, is obsessed with birds, loves cooking, and speaks both French and English. Seemed like a perfect fit! Here's what he had to say:
"I had to look through a few recipes with this technique and it doesn't sound anything like what your friend is describing...here are some notes... 'NOTE: La cuisson à la goutte de sang signifie une cuisson rapide à feu moyennement élevé d'une viande pour qu'il y ait coloration de surface des chairs mais que l'intérieur reste bien saignant. Dans le meilleur des cas, on estime que pour une poitrine de canard, une dizaine de minutes devrait suffire selon la taille de chacune. Faire chauffer l'huile et le beurre dans un poêlon en fonte ou en cuivre. Pendant ce temps, bien saler et poivrer les poitrines de canard, puis les faire cuire dans l'huile chaude jusqu'à «la goutte de sang» en commençant par le côté gras. aler et poivrer les poitrines et les cuire à la goutte de sang en commençant par le côté du gras.' SOOOO...;) the issue here is certainly not of language in itself but of knowing what the heck the expression means in culinary terms in any language...it simply means in English to cook the meat rare or medium rare...... for any meat really, not just slightly bleeding squab:) you made my day! and it s Friday! :) This is my take on this but I might be wrong! I hope this helps, François. magister 1 person has voted this message useful | |||
| Fasulye Heptaglot Winner TAC 2012 Moderator Germany fasulyespolyglotblog Joined 5853 days ago 5460 posts - 6006 votes 1 sounds Speaks: German*, DutchC1, EnglishB2, French, Italian, Spanish, Esperanto Studies: Latin, Danish, Norwegian, Turkish Personal Language Map | Message 4 of 8 18 September 2009 at 5:32pm | IP Logged | ||
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This is what my Oxford Advanced Learner's Dictionary explains:
"rare (of meat) = cooked for only a short time so that the inside is still red." The opposite of "rare" is "well done". Fasulye Edited by Fasulye on 18 September 2009 at 5:37pm 1 person has voted this message useful | |||
| Sennin Senior Member Bulgaria Joined 6040 days ago 1457 posts - 1759 votes 5 sounds | Message 5 of 8 18 September 2009 at 6:00pm | IP Logged | ||
I think that's à l'anglais but it has nothing to do with doves... poor birds. Edit: Oh, sorry. Apparently à l'anglais refers to a way of cooking vegetables. This expression is something of a paradox but in any case doves are not related. Edited by Sennin on 18 September 2009 at 6:13pm 1 person has voted this message useful | |||
| drfeelgood17 Bilingual Hexaglot Groupie United Kingdom Joined 6455 days ago 98 posts - 117 votes Speaks: English*, Tagalog*, French, Italian, Spanish, Portuguese Studies: Japanese, Latin, Arabic (Written) | Message 6 of 8 18 September 2009 at 6:30pm | IP Logged | ||
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La cuisson à la goutte
de sang signifie une cuisson rapide à feu moyennement élevé d'une viande pour qu'il y ait coloration de surface des chairs mais que l'intérieur reste bien saignant So basically, "à la goutte de sang" is just another way of saying rare, or very rare, just like some steaks are cooked. That is the closest translation I can think of. This method of cooking birds isn't particularly unusual (although the method of killing them might be). There are many Chinese (especially Cantonese) recipes that call for a similar method of cooking chicken so the flesh is still very pink or slightly bloody. Edited by drfeelgood17 on 18 September 2009 at 6:31pm 1 person has voted this message useful | |||
| administrator Hexaglot Forum Admin Switzerland FXcuisine.com Joined 7382 days ago 3094 posts - 2987 votes 12 sounds Speaks: French*, EnglishC2, German, Italian, Spanish, Russian Personal Language Map | Message 7 of 8 18 September 2009 at 7:58pm | IP Logged | ||
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Well thanks for this belated avalanche of help!
Pity there seems to be no English expression as colorful as the French for this ... 1 person has voted this message useful | |||
| magister Pro Member United States Joined 6609 days ago 346 posts - 421 votes Speaks: English* Studies: Turkish, Irish Personal Language Map | Message 8 of 8 18 September 2009 at 8:04pm | IP Logged | ||
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I didn't notice the date of your original post...July 2008?!
Oh well. If anyone else researches this same question we at least have the answer in the archives! 1 person has voted this message useful |
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