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sfumare

French translation: déglacer

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Italian term or phrase:sfumare
French translation:déglacer
Entered by: Laure Gilbert

12:03 Mar 8, 2017
Italian to French translations [PRO]
Cooking / Culinary / Cooking terminology
Italian term or phrase: sfumare
Bonjour. Comment traduit-on ce terme dans la cuisine française ? La phrase en IT est : "Sfumare con aceto di vino e portare a cottura con un bicchiere d’acqua." Je crois qu'il s'agit d'ajouter du liquide (ici, du vinaigre), pour interrompre la cuisson, puis continuer à cuire avec de l'eau...
Merci d'avance.
Laure Gilbert
Italy
Local time: 08:10
déglacer
Explanation:
Il s'agit de mouiller les sucs de cuisson qui adhérent à la poêle/casserole pour en faire une sauce, par exemple.
Selected response from:

Malefi Cicu
Germany
Local time: 08:10
Grading comment
Thanks everyone!
4 KudoZ points were awarded for this answer



Summary of answers provided
5 +5déglacer
Malefi Cicu
3 +2déglacer
CAGR
5diluer
Francoise Le Merrer
4 +1mouiller / ajouter, verser un liquide que l'on laisse évaporer
Françoise Vogel
4mélanger; emulsionner
Andrew Bramhall
Summary of reference entries provided
Sfumare consente di deglassare
Françoise Vogel

  

Answers


5 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
mélanger; emulsionner


Explanation:
puisqu'il s'agit d'y verser et mélanger des liquides;

Andrew Bramhall
United Kingdom
Local time: 07:10
Native speaker of: Native in EnglishEnglish
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6 mins   confidence: Answerer confidence 5/5 peer agreement (net): +5
déglacer


Explanation:
Il s'agit de mouiller les sucs de cuisson qui adhérent à la poêle/casserole pour en faire une sauce, par exemple.


    Reference: http://chefsimon.lemonde.fr/articles/lexique-deglacer
Malefi Cicu
Germany
Local time: 08:10
Specializes in field
Native speaker of: Native in FrenchFrench, Native in ItalianItalian
PRO pts in category: 4
Grading comment
Thanks everyone!

Peer comments on this answer (and responses from the answerer)
agree  Chéli Rioboo
23 mins
agree  Annie Dauvergne
47 mins
agree  Francine Alloncle
55 mins
agree  Paolo Dagonnier
1 hr
agree  Frédérique Jouannet
21 hrs
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11 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +2
déglacer


Explanation:
c'est le terme employé en cuisine pour récupérer les sucs de cuisson avec l'ajout d'un vin ou autre...


CAGR
France
Local time: 08:10
Native speaker of: French

Peer comments on this answer (and responses from the answerer)
agree  Francine Alloncle
3 hrs
agree  Frédérique Jouannet
21 hrs
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3 hrs   confidence: Answerer confidence 5/5
diluer


Explanation:
"sfumare" veut dire plusieurs choses, entre autre : s'évaporer, s'évanouir, s'estomper. Ici, Diluer rend très bien cette idée.

Francoise Le Merrer
France
Local time: 08:10
Native speaker of: Native in FrenchFrench
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23 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
mouiller / ajouter, verser un liquide que l'on laisse évaporer


Explanation:

La recette du risotto est un exemple classique où "sfumare" est la règle.


http://www.agrodolce.it/2015/03/09/sfumare-con-il-vino/
si deve sfumare ogni preparazione al momento di massimo calore e non coprire mai fino a completa evaporazione.

http://www.saveurs-italiennes.com/Risotto-au-parmesan.html
Mouillez avec le vin blanc. Laissez-le s'évaporer

http://www.femina.fr/Cuisine/Recettes/Risotto-traditionnel
Versez le vin blanc dans la casserole, salez, poivrez, mélangez et laissez cuire 5 min sur feu vif jusqu’à ce que le vin blanc soit presque évaporé.

https://fr.wikipedia.org/wiki/Risotto
Le premier mouillage du risotto se fait au vin blanc (parfois au vin rouge ; le vin ne doit pas être trop tannique).

MOUILLER : ajouter du liquide (eau, lait, vin, fond blanc ou brun) à une préparation afin de permettre sa cuisson.

Françoise Vogel
Local time: 08:10
Native speaker of: Native in FrenchFrench
PRO pts in category: 24

Peer comments on this answer (and responses from the answerer)
agree  Marie Christine Cramay: Mon dictionnaire Larousse/Sansoni me dit : baigner avec du vin et faire évaporer.
2 days 2 hrs
  -> de bon augure pour un we gourmand? Merci Christine.
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Reference comments


4 hrs peer agreement (net): +1
Reference: Sfumare consente di deglassare

Reference information:
http://cucina.corriere.it/dizionario/antipasti/sfumare.htm
Sfumare
Bagnare una preparazione con un vino o un liquido alcolico e lasciare parzialmente evaporare.Sfumare

http://www.cibovino.com/phpBB3/viewtopic.php?t=161
Sfumare Bagnare con un liquido un alimento molto caldo che per effetto del calore della pietanza bagnata tenderà ad evaporare quasi subito. Le pietanze sfumate vengono poi ultimate nella cottura con l'aggiunta di un altro liquido. Per esempio si sfuma il riso.
Deglassare Sciogliere con un liquido (vino, acqua, panna, brodo) i succhi che si sono attaccati sul fondo di un recipiente dopo aver arrostito o saltato un cibo (spesso la carne). Per deglassare occorre in primo luogo eliminare i grassi di cottura, quindi bagnare le incrostazioni con il liquido prescelto e lasciare cuocere fino a quando si saranno disciolte completamente. Il sugo ottenuto viene utilizzato per preparare la salsa che accompagna l'alimento cotto

https://www.saporie.com/it-it/a-cosa-serve-sfumare-con-il-vi...
Sfumare un cibo con il vino significa aggiungere un po’ di vino nella fase terminale della cottura.
Questa pratica, che in genere accompagna la preparazione di sughi, carni, arrosti, risotti, AIUTA A deglassare il piatto grazie alla parte alcolica del vino.

http://www.ricettecucina.info/dizionariogastronomico.htm
Sfumare: bagnare in cottura un alimento con un liquido, che per effetto del calore evaporerà subito.

www.panoramachef.it/il-vino-in-cottura-sfumare-deglassa-e-d...
Feb 26, 2016 - Sfumare le pietanze con il vino, purché sia di qualità, consente di deglassare la preparazione e aggiunte al piatto un sapore ricco e corposo.

Françoise Vogel
Native speaker of: Native in FrenchFrench
PRO pts in category: 24

Peer comments on this reference comment (and responses from the reference poster)
agree  Marie Christine Cramay
2 days 22 hrs
  -> merci :-)
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