Cooking Methods: Blanching/Escaldar

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Cooking Methods: Blanching/Escaldar

Post by Kangas on Thu Jun 11, 2015 10:38 am




One of the hardest fields of translation is certainly the culinary field. Not only because of the specificity of certain ingredients but also because it is sometimes hard to translate the methods, the tools involved etc.

This month we talk about cooking methods. There is so many ways to cook food, and so many methods you can use it may be confusing to translate them all.

This week’s cooking method is “blanch”. In Portuguese the word “blanch” is translated as “escaldar”. Let’s look at the dictionaries:

Collins Dicionary Online wrote:Blanch
verb (mainly transitive)

3. to plunge tomatoes, nuts, etc, into boiling water to loosen the skin
4. to plunge (meat, green vegetables, etc) in boiling water or bring to the boil in water in order to whiten, preserve the natural colour, or reduce or remove a bitter or salty taste

Dicionário Priberam Online wrote:Escaldar
verbo transitivo

1. Queimar com qualquer líquido ou vapor quente.
2. Deitar água quente ou a ferver em cima de.
3. Mergulhar em água muito quente ou a ferver.
4. Queimar com metal quente.
5. Lavar em água muito quente.
6. Produzir muito calor em, aquecer muito.
7. Esterilizar.
8. [Figurado]  Escarmentar.

verbo intransitivo
9. Causar muito calor.

verbo pronominal
10. Queimar-se com líquido muito quente; pelar-se.

Next time you read the word blanch or boiled you will know what it is in Portuguese.


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