| Information | |
|---|---|
| has gloss | (noun) cooking in simmering liquid poaching |
| has gloss | eng: Poaching is the process of gently simmering food in liquid, generally water, milk, stock or wine. |
| lexicalization | eng: poaching |
| subclass of | (noun) the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife" preparation, cooking, cookery |
| Meaning | |
|---|---|
| Bulgarian | |
| lexicalization | bul: бракониерство |
| Czech | |
| lexicalization | ces: pytlačení |
| lexicalization | ces: pytláctví |
| Danish | |
| lexicalization | dan: krybskytteri |
| German | |
| has gloss | deu: Pochieren (im 19. Jhd. aus französisch pocher entlehnt, zu poche, „Tasche“) oder Garziehen ist eine sanfte Garmethode in heißem, aber nicht kochendem Wasser (etwa 75 °C bis 95 °C). Die Bezeichnung Pochieren geht auf die Zubereitung von verlorenen Eiern (Œufs pochés) zurück, bei denen der Dotter vom Eiklar durch geschicktes Hineingleitenlassen ins Wasser umhüllt wird. |
| lexicalization | deu: Pochieren |
| lexicalization | deu: Wilderei |
| lexicalization | deu: Wildern |
| Modern Greek (1453-) | |
| lexicalization | ell: λαθροθηρία |
| Estonian | |
| lexicalization | est: salaküttimine |
| Basque | |
| lexicalization | eus: isilpeko ehiza |
| Finnish | |
| lexicalization | fin: salametsästys |
| lexicalization | fin: uppokypsennyskattilat |
| French | |
| lexicalization | fra: braconnage |
| Hebrew | |
| has gloss | heb: שליקה היא שיטת בישול בחום, כאשר המזון אותו מבקשים לבשל מושם על פי רוב במים, בציר או ביין ומונח על הכיריים באש קטנה. הנוזל בעת הבישול נמצא בטמפרטורות 70-85° צלזיוס, כך שאינו מבעבע. |
| lexicalization | heb: שליקה |
| Hungarian | |
| lexicalization | hun: vadorzás |
| Show unreliable ▼ | |
| lexicalization | hun: orvhalászat |
| lexicalization | hun: orvvadászat |
| Italian | |
| lexicalization | ita: bracconaggio |
| Dutch | |
| has gloss | nld: Pocheren is het gaar maken van voedsel in weinig vocht, en net iets onder het kookpunt. Het meest bekend is het pocheren van eieren, die men uit de opengebroken schil direct in bijna kokend water laat vallen. |
| lexicalization | nld: pocheren |
| Norwegian Bokmål | |
| lexicalization | nob: ulovlig jakt |
| Norwegian | |
| has gloss | nor: Posjering er en kokemetode. Posjere betyr egentlig å koke uten å koke. Dvs at man koker opp vannet/væsken og legger råvaren oppi og lar den trekke såvidt under kokepunktet til den er ferdig. |
| lexicalization | nor: Posjering |
| lexicalization | nor: ulovlig jakt |
| Polish | |
| lexicalization | pol: kłusownictwo |
| Portuguese | |
| lexicalization | por: caça furtiva |
| Russian | |
| lexicalization | rus: браконьерство |
| Slovak | |
| lexicalization | slk: pytliactvo |
| Slovenian | |
| lexicalization | slv: divji lov |
| Castilian | |
| has gloss | spa: El escalfado o pochado es una técnica de cocina (procedente del latín excalfacĕre, ‘calentar’) mediante la cual los alimentos se calientan en un líquido (puede ser un caldo, un consomé, leche o simplemente agua) mientras se agita lentamente, no alcanzando nunca durante el proceso el punto de ebullición (punto mijoter - 80 °C), esta es la diferencia fundamental que posee con el escaldado. El alimento a escalfar debe quedar completamente sumergido en el líquido caliente durante el proceso. Se suele referir generalmente a un huevo escalfado. |
| lexicalization | spa: escalfado |
| lexicalization | spa: caza furtiva |
| Swedish | |
| has gloss | swe: Pochera innebär att man inom kokkonsten sjuder någonting i vätska. |
| lexicalization | swe: pochera |
| Turkish | |
| lexicalization | tur: kaçak avcýlýk |
| Ukrainian | |
| lexicalization | ukr: браконьєрство |
| Links | |
|---|---|
| Show unreliable ▼ | |
| similar | e/Poaching (cooking) |
| Media | |
|---|---|
| media:img | Diego Velázquez 017.jpg |
| media:img | Poached chicken.jpg |
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