This site uses cookies. Some of these cookies are essential to the operation of the site, while others help to improve your experience by providing insights into how the site is being used. For more information, please see the ProZ.com privacy policy.
Cookie settings
  1. KudoZ™ Top
  2. Spanish to English
  3. Cooking / Culinary

Lomo de Bacalao Confitado al Vacío

English translation: Cod Loin Confit Sous-Vide

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Spanish term or phrase:Lomo de Bacalao Confitado al Vacío
English translation:Cod Loin Confit Sous-Vide
Entered by: Lisa McCarthy

23:31 Mar 3, 2010
Spanish to English translations [PRO]
Cooking / Culinary / Menu
Spanish term or phrase: Lomo de Bacalao Confitado al Vacío
**Lomo de Bacalao Confitado al Vacío** con Base de Espinacas y Paletilla Ibérica. Acompañado de un Nido de Cebolla en Crujiente,
Lisa McCarthy
Spain
Local time: 10:19
Cod Loin Confit (Slow-)Cooked in a Vacuum
Explanation:
Or, depending on your style
"Vacuum-cooked Cod Loin Confit", but I prefer to have the ingredients first. I don't believe there are many other ways of putting this, although I'll have another look around, since it interests me too...
Here's an article where they discuss the terminology a little: http://www.time.com/time/magazine/article/0,9171,1539185,00....
More to follow if I find anything of interest...

--------------------------------------------------
Note added at 9 mins (2010-03-03 23:40:42 GMT)
--------------------------------------------------

His legendary barbecue shrimp awash in a brick-red sauce of red wine peppered with garlic, cayenne, and tangy Worcestershire is a signature, as is the sous-vide (slow-cooked in a vacuum-sealed pouch) sliced local spiny lobster in kicky a sour orange and allspice poured into a bowl of sweet corn chowder sauce with diced new potatoes, tomatoes, and parsley.

Read More http://www.epicurious.com/articlesguides/diningtravel/restau...

--------------------------------------------------
Note added at 12 mins (2010-03-03 23:43:59 GMT)
--------------------------------------------------

Bacchus
The speciality of chef Nuno Mendes - sous-vide cooking in which ingredients are slow-cooked in a vacuum for hours and hours - is put to the test at this smart erstwhile pub and succeeds. The rabbit mousse is just this side of absolute perfection but you must try the langoustines with Catalan mix to experience one of Mendes' signature foams (in this case a hot garlic one). For mains, expect the likes of warm cod wrapped in chicken skin and sesame-crusted squab with foie gras.
Read more about Bacchus

http://www.lonelyplanet.com/england/london/restaurants

--------------------------------------------------
Note added at 16 mins (2010-03-03 23:47:16 GMT)
--------------------------------------------------

Ooh! Ooh! We have a French term for this- always useful...
You can use "Sous-vide"! Nice! And a new one for me, since I've seen Blumenthal and his chums always like to talk about vacuums. But I quite like this as a very nice alternative. Check this out: http://en.wikipedia.org/wiki/Sous-vide
More to come.

--------------------------------------------------
Note added at 20 mins (2010-03-03 23:51:38 GMT)
--------------------------------------------------

Loads of hits for "confit sous vide", especially in duck recipes. But check this! Cod! And it fits the style of cuisine of your menu I reckon...

The cod has been cooked slowly en sous vide after salting. The scallops have been dusted with a pinch of curry salt to enhance sweetness, prior to frying. Weeks later, these scallops are seared...

http://www.telegraph.co.uk/foodanddrink/restaurants/6662094/...

--------------------------------------------------
Note added at 21 mins (2010-03-03 23:52:35 GMT)
--------------------------------------------------

It's gotta be "Cod Confit Sous-Vide" or similar...

--------------------------------------------------
Note added at 21 mins (2010-03-03 23:53:04 GMT)
--------------------------------------------------

"Cod LOIN..."
Selected response from:

Kate Major Patience
Spain
Local time: 10:19
Grading comment
Thanks a lot, Kate, and thanks Noni (Kate just pipped you at the post!) for your help.
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +7Confit of cod loin en sous vide
Noni Gilbert Riley
4 +2Cod Loin Confit (Slow-)Cooked in a Vacuum
Kate Major Patience


  

Answers


19 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +7
Confit of cod loin en sous vide


Explanation:
On sous vide technique: http://amath.colorado.edu/~baldwind/sous-vide.html

"If Blumenthal were not already sighing in chefly appreciation, he is cooing even more compliments over scallops and cod confit with cauliflower, smoked corals, macadamia nuts and shallot dressing. The cod has been cooked slowly en sous vide after salting. " http://www.telegraph.co.uk/foodanddrink/restaurants/6662094/... - looks like they're doing this all over the place!



--------------------------------------------------
Note added at 20 mins (2010-03-03 23:51:34 GMT)
--------------------------------------------------

Ah, I see that Kate and I were working in parallel!

Noni Gilbert Riley
Spain
Local time: 10:19
Meets criteria
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 233

Peer comments on this answer (and responses from the answerer)
agree  Tara Orzolek
1 hr
  -> Thanks Tara
agree  Edward Tully: absolutely swelegant!
2 hrs
  -> Thank you!
agree  Lourdes Sanchez: voila!
3 hrs
  -> Thanks Lourdes
agree  Carol Gullidge
8 hrs
  -> Thanks Carol
agree  Evans (X): bravo!
9 hrs
  -> Thank you!
agree  Isamar: Good one. Better have a translation for sous-vide though just in case! Slow-cooked in an airtight bag is a bit long-winded, but a precise definition.
10 hrs
  -> Since when have menus been comprehensible?!? Seriously though, this is a possiblity.
neutral  Kate Major Patience: Noni- didn't I post this as a option already?
12 hrs
  -> Yes, but I was writing as you posted! Hence my comment. But as you say, as long as Lisa gets her answer....
agree  Nick Robinson: This is obviously a posh restaurant, so why not give it the French touch, it sounds very tantalising.
15 hrs
  -> Can't say I'm actually v tempted!! Thanks Nick.
Login to enter a peer comment (or grade)

7 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +2
Cod Loin Confit (Slow-)Cooked in a Vacuum


Explanation:
Or, depending on your style
"Vacuum-cooked Cod Loin Confit", but I prefer to have the ingredients first. I don't believe there are many other ways of putting this, although I'll have another look around, since it interests me too...
Here's an article where they discuss the terminology a little: http://www.time.com/time/magazine/article/0,9171,1539185,00....
More to follow if I find anything of interest...

--------------------------------------------------
Note added at 9 mins (2010-03-03 23:40:42 GMT)
--------------------------------------------------

His legendary barbecue shrimp awash in a brick-red sauce of red wine peppered with garlic, cayenne, and tangy Worcestershire is a signature, as is the sous-vide (slow-cooked in a vacuum-sealed pouch) sliced local spiny lobster in kicky a sour orange and allspice poured into a bowl of sweet corn chowder sauce with diced new potatoes, tomatoes, and parsley.

Read More http://www.epicurious.com/articlesguides/diningtravel/restau...

--------------------------------------------------
Note added at 12 mins (2010-03-03 23:43:59 GMT)
--------------------------------------------------

Bacchus
The speciality of chef Nuno Mendes - sous-vide cooking in which ingredients are slow-cooked in a vacuum for hours and hours - is put to the test at this smart erstwhile pub and succeeds. The rabbit mousse is just this side of absolute perfection but you must try the langoustines with Catalan mix to experience one of Mendes' signature foams (in this case a hot garlic one). For mains, expect the likes of warm cod wrapped in chicken skin and sesame-crusted squab with foie gras.
Read more about Bacchus

http://www.lonelyplanet.com/england/london/restaurants

--------------------------------------------------
Note added at 16 mins (2010-03-03 23:47:16 GMT)
--------------------------------------------------

Ooh! Ooh! We have a French term for this- always useful...
You can use "Sous-vide"! Nice! And a new one for me, since I've seen Blumenthal and his chums always like to talk about vacuums. But I quite like this as a very nice alternative. Check this out: http://en.wikipedia.org/wiki/Sous-vide
More to come.

--------------------------------------------------
Note added at 20 mins (2010-03-03 23:51:38 GMT)
--------------------------------------------------

Loads of hits for "confit sous vide", especially in duck recipes. But check this! Cod! And it fits the style of cuisine of your menu I reckon...

The cod has been cooked slowly en sous vide after salting. The scallops have been dusted with a pinch of curry salt to enhance sweetness, prior to frying. Weeks later, these scallops are seared...

http://www.telegraph.co.uk/foodanddrink/restaurants/6662094/...

--------------------------------------------------
Note added at 21 mins (2010-03-03 23:52:35 GMT)
--------------------------------------------------

It's gotta be "Cod Confit Sous-Vide" or similar...

--------------------------------------------------
Note added at 21 mins (2010-03-03 23:53:04 GMT)
--------------------------------------------------

"Cod LOIN..."

Kate Major Patience
Spain
Local time: 10:19
Meets criteria
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 202
Grading comment
Thanks a lot, Kate, and thanks Noni (Kate just pipped you at the post!) for your help.

Peer comments on this answer (and responses from the answerer)
agree  Noni Gilbert Riley: After all your research it seems a bit mean that I pipped you at the post with our final conclusion!//You're quite right - I was looking at the time below not above. Apologies.
9 hrs
  -> Um, I posted it before you :S Doesn't matter! As long as Lisa gets the answer she needs the more the merrier eh! :)
agree  Evans (X): and bravo to you too!
9 hrs
  -> :) Thanks Gilla. Much appreciated!
Login to enter a peer comment (or grade)



Login or register (free and only takes a few minutes) to participate in this question.

You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.

Return to KudoZ list

KudoZ™ translation help

The KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases.

See also:
ProZ.com term search
Search millions of term translations
Close search
Term search
  • All of ProZ.com
  • Term search
  • Jobs
  • Forums
  • Multiple search