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ETIMOLOGI PERKATAAN GALANTINE
From Old French, from Medieval Latin galatina, probably from Latin gelātus frozen, set.
Etimologi adalah kajian asal perkataan dan perubahan struktur dan makna mereka.
KATEGORI TATABAHASA GALANTINE
APAKAH MAKSUD GALANTINE dalam CORSICA?
Klik untuk melihat definisi asal «galantine» dalam kamus Corsica.
Klik untuk melihat terjemahan automatik definisi dalam Melayu.
Galantine
Galantine
Galantine adalah hidangan Perancis daging boneka yang bon-bonet, yang paling lazimnya ayam atau ikan, yang dibakar dan dihidangkan sejuk, disalut dengan aspic. Galantines sering disumbat dengan forcemeat, dan ditekan menjadi bentuk silinder. Memandangkan peredaran ayam dianggap sebagai sukar dan memakan masa, ini adalah hidangan yang agak rumit, yang sering dihiasi dengan mewah, dengan itu namanya, menghubungkan persembahan di meja yang galant, atau urbane dan canggih. Pada abad kesembilan belas, asal-usul teknik itu telah dikaitkan dengan chef marquis de Brancas. Pada Zaman Pertengahan, istilah galauntine atau galantyne, mungkin dengan konotasi gagah yang sama, dirujuk ke mana-mana beberapa sos yang dibuat dari akar tepung galangal, biasanya dibuat dari serbuk roti dengan bahan-bahan lain, seperti serbuk kayu manis, tegang dan berpengalaman garam dan lada. Hidangan ini kadang-kadang direbus atau direbus sebelum atau selepas menerkam, dan kadang-kadang ditinggalkan mentah, bergantung kepada resipi. Sos digunakan dengan ikan dan belut, dan juga dengan angsa dan rusa. A galantine is a French dish of de-boned stuffed meat, most commonly poultry or fish, that is poached and served cold, coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since deboning poultry is thought of as difficult and time-consuming, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. In the later nineteenth century the technique's origin was already attributed to the chef of the marquis de Brancas. In the Middle Ages, the term galauntine or galantyne, perhaps with the same connotations of gallantry, referred instead to any of several sauces made from powdered galangal root, usually made from bread crumbs with other ingredients, such as powdered cinnamon, strained and seasoned with salt and pepper. The dish was sometimes boiled or simmered before or after straining, and sometimes left uncooked, depending on the recipe. The sauce was used with fish and eels, and also with geese and venison.
Definisi galantine dalam kamus Corsica
Takrif galantine dalam kamus adalah hidangan sejuk daging atau unggas, yang dibungkus, dimasak, disumbat, kemudian ditekan menjadi bentuk yang kemas dan berkilau.
The definition of galantine in the dictionary is a cold dish of meat or poultry, which is boned, cooked, stuffed, then pressed into a neat shape and glazed.
Klik untuk melihat definisi asal «galantine» dalam kamus Corsica.
Klik untuk melihat terjemahan automatik definisi dalam Melayu.
CORSICA PERKATAAN YANG BERIMA DENGAN GALANTINE
Sinonim dan antonim galantine dalam kamus sinonim Corsica
Terjemahan «galantine» ke dalam 25 bahasa
TERJEMAHAN GALANTINE
Cari terjemahan galantine kepada 25 bahasa dengan penterjemah Corsica pelbagai bahasa kami.
Terjemahan galantine dari Corsica ke bahasa lain yang dibentangkan dalam bahagian ini telah diperolehi menerusi terjemahan statistik automatik; di mana unit terjemahan penting adalah perkataan «galantine» dalam Corsica.
Penterjemah Corsica - Cina
galantine
1,325 juta pentutur
Penterjemah Corsica - Czech
galantine
570 juta pentutur
Penterjemah Corsica - Hindi
galantine
380 juta pentutur
Penterjemah Corsica - Amhara
galantine
280 juta pentutur
Penterjemah Corsica - Rusia
галантин
278 juta pentutur
Penterjemah Corsica - Punjabi
galantine
270 juta pentutur
Penterjemah Corsica - Basque
galantine
260 juta pentutur
Penterjemah Corsica - Frisia
galantine
220 juta pentutur
Penterjemah Corsica - Melayu
Galantine
190 juta pentutur
Penterjemah Corsica - Chichewa
galantine
180 juta pentutur
Penterjemah Corsica - Jepun
ガランティーヌ
130 juta pentutur
Penterjemah Corsica - Kreol Haiti
galantine
85 juta pentutur
Penterjemah Corsica - Jerman
Galantine
85 juta pentutur
Penterjemah Corsica - Vietnam
thịt nhồi nhét trong con gà
80 juta pentutur
Penterjemah Corsica - Tagalog
galantine
75 juta pentutur
Penterjemah Corsica - Marathi
गॅलेन्टिन
75 juta pentutur
Penterjemah Corsica - Turki
söğüş
70 juta pentutur
Penterjemah Corsica - Itali
galantina
65 juta pentutur
Penterjemah Corsica - Poland
galantyna
50 juta pentutur
Penterjemah Corsica - Ukraine
галантин
40 juta pentutur
Penterjemah Corsica - Romania
Galantine
30 juta pentutur
Penterjemah Corsica - Cina
κρεμαλα
15 juta pentutur
Penterjemah Corsica - Afrikaans
Galantine
14 juta pentutur
Penterjemah Corsica - Swahili
galantine
10 juta pentutur
Penterjemah Corsica - Parsi
Galantine
5 juta pentutur
Aliran kegunaan galantine
KECENDERUNGAN PENGGUNAAN TERMA «GALANTINE»
KEKERAPAN
Kurang digunakan
Peta yang ditunjukkan di atas memberikan kekerapan penggunaan terma «galantine» dalam negara berbeza.
Kecenderungan carian utama dan penggunaan umum galantine
Senarai carian utama yang dibuat oleh pengguna untuk mengakses kamus Corsica dalam talian kami dan ungkapan yang paling banyak digunakan dengan perkataan «galantine».
KECENDERUNGAN PENGGUNAAN TERMA «GALANTINE» DARI MASA KE MASA
Grafik menyatakan evolusi tahunan kekerapan penggunaan perkataan «galantine» selama 500 tahun yang lalu. Pelaksanaannya adlah berdasarkan kepada menganalisa kekerapan istilah «galantine» muncul dalam sumber bercetak digital dalam Corsica antara tahun 1500 dan hari ini.
Contoh penggunaan dalam kesusasteraan Corsica, petikan dan berita mengenai galantine
CORSICA BUKU YANG BERKAIT DENGAN «GALANTINE»
Ketahui penggunaan galantine dalam pilihan bibliografi berikut. Buku yang berkait dengan galantine dan ekstrak ringkas dari yang sama untuk menyediakan konteks penggunaannya dalam kesusasteraan Corsica.
1
Professional Cooking for Canadian Chefs
A galantine is a ground meat mixture—that is,a forcemeat—that is wrapped in the skin of the product it is made from,such as chicken or duck.A galantine is almost always poached although,in some instances,it is roasted. A galantine is made ...
Wayne Gisslen, Mary Ellen Griffin, Le Cordon Bleu, 2006
2
Charcuterie: The Craft of Salting, Smoking, and Curing
The galantine is cooked in chicken stock that is just below a simmer, about 160 to 180 degrees F./71 to 82 degrees C. A hotel pan is being used here, but a standard pot works fine so long as the galantine is completely submerged.
Brian Polcyn, Michael Ruhlman, 2005
3
French Provincial Cooking
To serve the galantine, slice it and arrange it in the centre of a long, flat dish. Surround it with the chopped jelly, which will be beautifully flavoured and as clear as glass. This recipe is based on one used in Lorraine for making one of their ...
4
Garde Manger: The Art and Craft of the Cold Kitchen
According to this source, the association with chicken is so specific, in fact, that all by itself, galantine presumes chicken unless specified otherwise in the title. Other experts have promoted the idea that galantine more likely comes from the ...
Culinary Institute of America, 2012
5
Jacques Pepin Celebrates
Make a loop with the loose end of the string, slide it underneath the galantine, and position it about l '32 inches away from the tied end. then pull gently to create one loop. This is called a halfhitch. Make additional loops every I '/2 to 2 inches.
6
Professional Cooking, College Version
A galantine is almost always poached although, in some instances, it is roasted. A galantine is made by rolling up a forcemeat in a large piece of skin, giving it a cylindrical or sausage shape that yields round slices. Consequently, the name ...
7
The royal cookery book: [le livre de cuisine]
Three silver skewers, garnished with cocks' combs and truffles, may be stuck in the galantine, and will improve its appearance. YORK HAM Trim a ham weighing about 161bs.; steep it in cold water over night ; tie it in a cloth, and boil it gently ...
Here the fairies placed Galantine, with a governess named Bonnette. Fairy Grave , by a tap of her wand on the water, assembled two thousand ferocious sharks, and ordered them to keep strict watch around the tower, and tear in pieces every ...
9
The Escoffier Cook Book: A Guide to the Fine Art of Cookery
and roll the galantine in a napkin, either end of which should be tightly tied. \Vith six lbs. of shin of veal, one-half lb. of fresh blanched pork rind, and the fowl's skeleton, prepare a white veal stock [10]. When this stock has cooked for about five ...
10
Practical Cooking and Serving: A Complete Manual of how to ...
GALANTINE OF CHICKEN OR TURKEY 177 Fill the space between with raw chicken, or veal, scraped from the fibres, pounded in a mortar and seasoned with salt, pepper, chopped mushrooms, chopped parsley, and thyme moistened with ...
Janet McKenzie Hill, 1902
BARANGAN BERITA YANG TERMASUK TERMA «GALANTINE»
Ketahui apa yang diterbitkan oleh akhbar nasional dan antarabangsa dan cara istilah galantine digunakan dalam konteks perkara berita berikut.
Pizza Buona Renting for $6500, Health Grade System Changes …
For $65, get a French-infused seven course dinner that includes things like rabbit galantine, salmon en croute, duck magret, and tarte tatin for ... «Eater LA, Jul 15»
Jane Grigson: the woman whose words you'll want to eat
She describes Grigson as “a writer who could combine a delightful quote from Chaucer on the subject of a pike galantine with a careful recipe ... «New Statesman, Jul 15»
Indy chefs cook the meal of their lifetimes
Goose galantine with salted goose egg, crabapple aspic, mulberries, pistachios and bitter greens opens the evening. Gonzales pairs the dish ... «Indianapolis Star, Jul 15»
Taste Regina: Fuel your inner foodie with a culinary tour
He wowed the group with a lovely tuna, herb and spinach galantine balanced atop a morel and quinoa pilaf, spears of delicate wild asparagus ... «Regina Leader-Post, Jul 15»
Ben Vaughn: The unexpected joy and versatility of charcuterie
The very popular and versatile Galantine is prepared with boned meat or whole poultry that has been stuffed or rolled, cooked and glazed with ... «Las Vegas Sun, Jun 15»
The finest dining experience
... white wine and saffron] while the Rice Tartlet on Apple Sauce is a well-conceived montage of long grain rice, vanilla bean, apples, Galantine, ... «The Asian Age, Jun 15»
Norman Van Aken's Kitchen Conversations: Traci Des Jardins
... make the sausage stuffing and how he would cook it and then slice it like a galantine. I was a chef by the time my grandfather passed away. «The Daily Meal, Jun 15»
Well-known chef leaving Kennebunk's White Barn Inn
He made a duck galantine with a baumkuchen [a traditional German pastry] wrapped around it, with a strawberry gastrique and strawberry ... «Press Herald, Jun 15»
My favourite things with TV gardener David Domoney
My signature dish is duck galantine. I love cooking, and the more challenging the recipe, the better. I picked up this recipe in France and it ... «Western Morning News, Jun 15»
Nor Cal Hot Shots youth basketball teams capture championships
... Strong, Eva Flynn, Maci Lemke, Lucia Acevedo, Haley Womack, Addie Galantine, Ella Dotson, Emma Forsberg and Savannah Dainauskus. «Red Bluff Daily News, Mei 15»
RUJUKAN
« EDUCALINGO. Galantine [dalam talian]. Tersedia. Nov 2022 ».
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