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σβήνω μe grand marnier (πάπια φαγητό)

English translation: de-glaze with grand marnier

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Greek term or phrase:σβήνω μe grand marnier (πάπια φαγητό)
English translation:de-glaze with grand marnier
Entered by: STAMATIOS FASSOULAKIS

18:55 Jan 5, 2012
Greek to English translations [PRO]
Cooking / Culinary / recipe
Greek term or phrase: σβήνω μe grand marnier (πάπια φαγητό)
το σβήνω κύριοι/ες μάγειροι ή μη.
STAMATIOS FASSOULAKIS
Greece
Local time: 10:14
de-glaze with grand marnier
Explanation:
Please see note to previous answer. This is a correction of that.
Reference: Larousse Gastronomique

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Note added at 1 hr (2012-01-05 20:38:16 GMT)
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This is a correction to my previous answer of "braising". "De-glazing" or "deglacage" is defined as: Technical term used in French cookery for the operation of pouring any liquid into the pan in which food has been cooked in butter or other fat. Wine is used for this purpose, heated and stirred in the pan so that all the concentrated juices are incorporated into it. White or brown stocks, cream, vinegar or alcohol can also be used.
Selected response from:

Vasiliki (Betty Jean) Petropoulou
Greece
Local time: 10:14
Grading comment
Ευχαριστώ
4 KudoZ points were awarded for this answer



Summary of answers provided
5 +6de-glaze with grand marnier
Vasiliki (Betty Jean) Petropoulou
3 +4douse with Grand Marnier
richardc
4braise in Grand Marnier
Vasiliki (Betty Jean) Petropoulou
3add Grand Marnier to stop it from cooking
Epameinondas Soufleros
3quench with Grand Marnier
Philip Lees


  

Answers


11 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
add Grand Marnier to stop it from cooking


Explanation:
I couldn't find any one-word verb for the process, that's why I'm suggesting this 'descriptive' wording.

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Note added at 12 mins (2012-01-05 19:08:08 GMT)
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Όταν λέω "stop it", εννοώ την πάπια, φυσικά, κι ό,τι άλλο υπάρχει μες στο κατσαρόλι.

Epameinondas Soufleros
Greece
Local time: 10:14
Works in field
Native speaker of: Native in GreekGreek
PRO pts in category: 8
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25 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
quench with Grand Marnier


Explanation:
I have no idea if this is correct, but "quench" is a lovely word and deserves to be used more. (It does have the right literal meaning, too.)

Philip Lees
Greece
Local time: 10:14
Native speaker of: Native in EnglishEnglish
PRO pts in category: 4
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47 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
braise in Grand Marnier


Explanation:
Braise – To cook in a small amount of liquid (also called stewing or pot roasting). In contract to poaching, in which the food is completely submerged in simmering liquid, braised dishes use a relatively small amount of liquid. Usually, the purpose of braising is to concentrate the food’s flavors in the surrounding liquid so that it can be made into a sauce, or allowed to reduce so that it coats or is reabsorbed by the foods being braised.

Please note: I agree that quench is a good literal translation for σβήνω, but I am not aware of that term being used in cooking terminology in English and it is not listed in the cooking glossaries that I found.

Example sentence(s):
  • After sauteeing in oil, braise in Grand Marnier.

    Reference: http://www.newitalianrecipes.com/cooking-terms.html
Vasiliki (Betty Jean) Petropoulou
Greece
Local time: 10:14
Works in field
Native speaker of: English
PRO pts in category: 8
Notes to answerer
Asker: Betty thanks for the cooking terms very helpfull.


Peer comments on this answer (and responses from the answerer)
agree  Maya M Fourioti
3 hrs
disagree  Epameinondas Soufleros: "Braising" σημαίνει απλώς "σιγοβράζω". Όταν λέμε "σβήνω", εννοούμε ότι ρίχνω υγρό για να διακοπεί απότομα ο βρασμός του φαγητού.
13 hrs
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1 hr   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +4
douse with Grand Marnier


Explanation:
Perhaps the two meanings of 'douse' (drench and extinguish) could correspond quite nicely to the use of 'σβηνω'.

richardc
Local time: 08:14
Native speaker of: Native in EnglishEnglish

Peer comments on this answer (and responses from the answerer)
agree  Vasiliki (Betty Jean) Petropoulou: I like the word "douse" for cooking.
9 mins
agree  D. Harvatis: What Betty said.
30 mins
agree  Philip Lees: Yes, douse is better than my suggestion.
11 hrs
agree  Mihailolja
12 hrs
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1 hr   confidence: Answerer confidence 5/5 peer agreement (net): +6
de-glaze with grand marnier


Explanation:
Please see note to previous answer. This is a correction of that.
Reference: Larousse Gastronomique

--------------------------------------------------
Note added at 1 hr (2012-01-05 20:38:16 GMT)
--------------------------------------------------

This is a correction to my previous answer of "braising". "De-glazing" or "deglacage" is defined as: Technical term used in French cookery for the operation of pouring any liquid into the pan in which food has been cooked in butter or other fat. Wine is used for this purpose, heated and stirred in the pan so that all the concentrated juices are incorporated into it. White or brown stocks, cream, vinegar or alcohol can also be used.

Vasiliki (Betty Jean) Petropoulou
Greece
Local time: 10:14
Works in field
Native speaker of: English
PRO pts in category: 8
Grading comment
Ευχαριστώ

Peer comments on this answer (and responses from the answerer)
agree  d_vachliot (X): Αυτός είναι ο (μόνος) σωστός όρος.
3 hrs
agree  Vicky Valla
9 hrs
agree  Angeliki Papadopoulou
10 hrs
agree  Epameinondas Soufleros: http://www.cookthink.com/reference/867/What_does_deglaze_mea...
12 hrs
agree  Dave Bindon
14 hrs
agree  Assimina Vavoula: Deglaze with .... http://www.epicurious.com/tools/fooddictionary/entry/?id=226... http://www.termwiki.com/EL:deglaze
2 days 18 hrs
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