Aug 4, 2013 07:28
10 yrs ago
French term
France
Traductions soignées et fiables
Native in: English (Variant: British)
Works in: French to English
crème de foin
French to English
Other
Cooking / Culinary
Gastronomy
The only text I have for this term is the name of the dish: "Crème de foin acidulée, eau de brocolis gélifiée à la fleur de sel et caviar".
The chef is talking about how he uses 'fleur de sel au caviar' in his cooking and so only make passing reference to 'crème de foin'. Apart from the obvious meaning of 'hay', I also see that 'foin' can refer to the 'touffe de poils soyeux qui garnit le fond d'un artichaut' (Le Petit Larousse 2013). I think this is sometimes called the 'beard' in English. I always thought it was inedible. What could I put? I honestly can't think of anything in English.
The chef is talking about how he uses 'fleur de sel au caviar' in his cooking and so only make passing reference to 'crème de foin'. Apart from the obvious meaning of 'hay', I also see that 'foin' can refer to the 'touffe de poils soyeux qui garnit le fond d'un artichaut' (Le Petit Larousse 2013). I think this is sometimes called the 'beard' in English. I always thought it was inedible. What could I put? I honestly can't think of anything in English.
Proposed translations
(English)
| 3 | hay infused cream |
Veronique Haour
|
| 2 | Creme with hay straws |
SafeTex
|
References
| Hay as a gourmet ingredient |
John Holland
|
Proposed translations
2 days 10 hrs
Veronique Haour
United States
United States
Native in French
United States
Native in: French (Variant: Standard-France) 
Works in: English to French, French to English
Related KudoZ points
:
4
Selected
hay infused cream
A suggestion ...
Caviar is very often served with a dollop of sour cream 'crème acidulée'. My feeling here is that the sour cream has been infused with hay to give it a somewhat earthy, slightly smoky flavor.
Caviar is very often served with a dollop of sour cream 'crème acidulée'. My feeling here is that the sour cream has been infused with hay to give it a somewhat earthy, slightly smoky flavor.
Note from asker:
| Could be this. But is 'crème acidulée' the same thing as 'sour cream'? I have a doubt. |
4 KudoZ points awarded for this answer.
Comment: "Thanks. This is indeed the correct answer (I checked with the client). Hay is used to give the cream a distinctive flavour. There were a couple of other references in the text that just had 'crème de foin', so I was able to avoid the 'sour cream' issue."
17 hrs
Creme with hay straws
There are pictures out there with other products 'decorated' with hay.
I don't think the creme is made from hay but probably decorated with it.
It apparently leaves a subtle taste/odor
So instead of saying creme with strands of hay, how about straws in this case?
As in this reference that you must see
http://blog.milkmadeicecream.com/post/33708351123/hay#
anyway, I'm guessing but i have a hunch I'm on the right track
I don't think the creme is made from hay but probably decorated with it.
It apparently leaves a subtle taste/odor
So instead of saying creme with strands of hay, how about straws in this case?
As in this reference that you must see
http://blog.milkmadeicecream.com/post/33708351123/hay#
anyway, I'm guessing but i have a hunch I'm on the right track
Reference comments
32 mins
Reference:
Hay as a gourmet ingredient
http://online.wsj.com/article/SB1000142405274870370840457558...
That second link includes a description of cream steeped in hay:
"Alinea, Chicago
Chef Grant Achatz was an early hay adopter; his creations include "hay brulée," made with cream that's steeped with hay, and toasted hay sauce, served with caramelized cauliflower and burnt bread puree."
Also:
http://www.utsandiego.com/news/2011/mar/18/tastefully-cookin...
http://gigabiting.com/what-the-hay/
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Note added at 11 hrs (2013-08-04 19:21:50 GMT)
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Hi, David.
I'm really not sure that a crème made with hay would go well with the other ingredients you mentioned. While I think hay as might be a bit more trendy/gourmet than the choke part of an artichoke, I really couldn't say that either of these options strike me as good alternatives. That's why I didn't post it as an answer - too much incertitude.
That second link includes a description of cream steeped in hay:
"Alinea, Chicago
Chef Grant Achatz was an early hay adopter; his creations include "hay brulée," made with cream that's steeped with hay, and toasted hay sauce, served with caramelized cauliflower and burnt bread puree."
Also:
http://www.utsandiego.com/news/2011/mar/18/tastefully-cookin...
http://gigabiting.com/what-the-hay/
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Note added at 11 hrs (2013-08-04 19:21:50 GMT)
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Hi, David.
I'm really not sure that a crème made with hay would go well with the other ingredients you mentioned. While I think hay as might be a bit more trendy/gourmet than the choke part of an artichoke, I really couldn't say that either of these options strike me as good alternatives. That's why I didn't post it as an answer - too much incertitude.
Note from asker:
| This is interesting. Does this rule out the other idea of 'crème de foin' being in some way made from artichokes? I am still unsure of what the chef is getting at in my example. |
| Pity you didn't risk an answer, John. You were right! |
Peer comments on this reference comment:
| agree |
Tony M
: Indeed, it is possible, as I too have come across 'hay' used in this way; it is even available from some of our professional catering suppliers here!
13 mins
|
| agree |
Miranda Joubioux (X)
: yes hay and even straw is often used with dairy products to give them a distinctive flavour.
2 days 5 hrs
|
Discussion