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cuisson basse température

English translation: cooked at low temperature

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:cuisson basse température
English translation:cooked at low temperature
Entered by: MoiraB

10:35 May 19, 2011
French to English translations [PRO]
Cooking / Culinary / menu item
French term or phrase: cuisson basse température
Is this the same as "slow-cooking method"? What's the best way to incorporate it into this description of a main dish on a menu? Slow-cooked rack of lamb....?

Carré d’Agneau, Crumble de Courgette, Livèche, cuisson basse température
MoiraB
France
Local time: 22:55
cooked at low temperature
Explanation:
Although by definition this is almost certainly going to imply long, slow cooking, I think it's fashionable at the moment to emphasize the low temperature aspect; compare with slow-cooked dishes like 'agneau de sept heures'.

--------------------------------------------------
Note added at 37 minutes (2011-05-19 11:12:52 GMT)
--------------------------------------------------

By 'low-temperature' here, we usually mean something between 50 and 80 °C

--------------------------------------------------
Note added at 1 heure (2011-05-19 12:24:31 GMT)
--------------------------------------------------

To answer the objections by Antonio, "what makes me think I know" about the cooking temperature is that I am currently very involved with modern restaurant cooking techniques here in France, and my partner is a top-notch professional chef.

The reason I discounted 'simmering' when I answered is that this refers to a particular style of cooking, specifically immersed in water (or other cooking liquid, of course!) — and this is a highly unlikely method of cooking to use for a rack of lamb, which would much more usually be roasted; it would be a crying shame to 'waste' it in a stew!

There are different ways of cooking it, of course; one current method is to put things into heat-sealed vacuum packs and cook them without added liquid, thus preserving their natural juices and succulence. Although this might not be the case here, it would certainly be a perfectly viable way of cooking a rack of lamb.

Regarding the temperature, from my experience of professional restaurant cooking and training, I simply know that 'basse temperature' (in this specific culinary context) specifically refers to a range of temperatures that are well below boiling point — i.e. as I've suggested above, something like the range 50 to 80 °C.

--------------------------------------------------
Note added at 10 heures (2011-05-19 21:13:25 GMT)
--------------------------------------------------

Naturally, the use of low temperatures does rather imply slow cooking; however, it is perfectly possible to perform slow cooking at higher temperatures too, hence why the two terms shouldn't be regarded, technically, as synonyms.

--------------------------------------------------
Note added at 1 jour47 minutes (2011-05-20 11:22:33 GMT) Post-grading
--------------------------------------------------

Thanks for the feedback, Moira!

As you say, your client seems to have confirmed that we are talking about the modern attitude to cooking, rather than the traditional idea of 'mijoter' etc. (delicious though all that is too!)
Selected response from:

Tony M
France
Local time: 22:55
Grading comment
I checked with the client, mentioning the slow-cooked and low-temp options, but the only response was: "La cuisson basse température n’endommage pas les molécules des aliments durant la cuisson et permet de proposer une texture nettement plus savoureuse. D’autre part la température est constante et spécifique durant toute la cuisson." As you say, the process does involve slow cooking but temperature is clearly the key factor, based on Mark's molecular cuisine site, so 'cooked at low temperature' it is. Thanks a lot, everyone.
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +5slow-cooked/roasted
Lisa Jane
4 +4cooked at low temperature
Tony M
4 -1simmering
Antonio Tomás Lessa do Amaral
3 -1Slow cooker + recipe name
SafeTex
Summary of reference entries provided
Cuisine moléculaire
Mark Nathan

Discussion entries: 1





  

Answers


7 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +5
slow-cooked/roasted


Explanation:
roasted for meat.

Lisa Jane
Italy
Local time: 22:55
Specializes in field
Native speaker of: Native in EnglishEnglish, Native in ItalianItalian
PRO pts in category: 4

Peer comments on this answer (and responses from the answerer)
agree  Sarah Bessioud: slow-cooked
9 mins
  -> Thanks!
agree  Judith Prince: slow-cooked + recipe name
21 mins
  -> Thanks Judith!
agree  Philippa Smith: same comment as Jeux de mots
23 mins
  -> Thanks Philippa!
neutral  Isabelle Barth-O'Neill: not sure that slow et basse mean the same in cooking. You can cook for a short time -so it is not slow - at low temperature !!!
26 mins
  -> maybe not in every case but slow-cooked definately means at a low temperature and is usually for a longer time.
neutral  Tony M: I really couldn't agree that the sort of low temperatures we're talking about here could be applied to roasting (which really implies radiant heat) / Fair enough for a recipe explanation, but a bit long-winded for a menu!
27 mins
  -> slow-roasting usually means for 2 hours or more at a very low oven temperature-there are many meat recipes that use this method, some even with the oven on overnight at minimum temp-not very cost effective though!
agree  Claire Cox: Given that we're talking about meat, I think it's unlikely that you'd cook it at a low temperature but for a short time; slow-cooked creates the right vibes on a menu to my ears too
1 hr
  -> cheers Claire.
agree  B D Finch
2 hrs
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8 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): -1
Slow cooker + recipe name


Explanation:
Here is one way we often do it in English

or if you have a lot of recipes , to have a chapter title like
'slow cooker recipes' and then not repeat this each time


    Reference: http://allrecipes.com/Recipes/main-dish/slow-cooker/Main.asp...
SafeTex
France
Local time: 22:55
Native speaker of: Native in EnglishEnglish
PRO pts in category: 5

Peer comments on this answer (and responses from the answerer)
disagree  Tony M: In a restaurant, it is unlikely to be a specific slow cooker (Crockpot, etc.)
5 mins
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7 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): -1
simmering


Explanation:
http://en.wikipedia.org/wiki/Simmering

Hth

--------------------------------------------------
Note added at 9 mins (2011-05-19 10:44:12 GMT)
--------------------------------------------------

http://www.proz.com/?sp=gloss/term&id=13576102

Antonio Tomás Lessa do Amaral
Native speaker of: Native in PortuguesePortuguese

Peer comments on this answer (and responses from the answerer)
disagree  Tony M: According to the Wikpedia article you cite, simmering involves cooking things in liquid that is just below boiling point; in fact, this kind of low-temperature cooking is at an even lower temperature than that, and not necessarily in liquid either
29 mins
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17 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +4
cooked at low temperature


Explanation:
Although by definition this is almost certainly going to imply long, slow cooking, I think it's fashionable at the moment to emphasize the low temperature aspect; compare with slow-cooked dishes like 'agneau de sept heures'.

--------------------------------------------------
Note added at 37 minutes (2011-05-19 11:12:52 GMT)
--------------------------------------------------

By 'low-temperature' here, we usually mean something between 50 and 80 °C

--------------------------------------------------
Note added at 1 heure (2011-05-19 12:24:31 GMT)
--------------------------------------------------

To answer the objections by Antonio, "what makes me think I know" about the cooking temperature is that I am currently very involved with modern restaurant cooking techniques here in France, and my partner is a top-notch professional chef.

The reason I discounted 'simmering' when I answered is that this refers to a particular style of cooking, specifically immersed in water (or other cooking liquid, of course!) — and this is a highly unlikely method of cooking to use for a rack of lamb, which would much more usually be roasted; it would be a crying shame to 'waste' it in a stew!

There are different ways of cooking it, of course; one current method is to put things into heat-sealed vacuum packs and cook them without added liquid, thus preserving their natural juices and succulence. Although this might not be the case here, it would certainly be a perfectly viable way of cooking a rack of lamb.

Regarding the temperature, from my experience of professional restaurant cooking and training, I simply know that 'basse temperature' (in this specific culinary context) specifically refers to a range of temperatures that are well below boiling point — i.e. as I've suggested above, something like the range 50 to 80 °C.

--------------------------------------------------
Note added at 10 heures (2011-05-19 21:13:25 GMT)
--------------------------------------------------

Naturally, the use of low temperatures does rather imply slow cooking; however, it is perfectly possible to perform slow cooking at higher temperatures too, hence why the two terms shouldn't be regarded, technically, as synonyms.

--------------------------------------------------
Note added at 1 jour47 minutes (2011-05-20 11:22:33 GMT) Post-grading
--------------------------------------------------

Thanks for the feedback, Moira!

As you say, your client seems to have confirmed that we are talking about the modern attitude to cooking, rather than the traditional idea of 'mijoter' etc. (delicious though all that is too!)

Tony M
France
Local time: 22:55
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 410
Grading comment
I checked with the client, mentioning the slow-cooked and low-temp options, but the only response was: "La cuisson basse température n’endommage pas les molécules des aliments durant la cuisson et permet de proposer une texture nettement plus savoureuse. D’autre part la température est constante et spécifique durant toute la cuisson." As you say, the process does involve slow cooking but temperature is clearly the key factor, based on Mark's molecular cuisine site, so 'cooked at low temperature' it is. Thanks a lot, everyone.

Peer comments on this answer (and responses from the answerer)
agree  Evans (X)
58 mins
  -> Thanks, Gilla!
agree  B D Finch
2 hrs
  -> Thanks, Barbara!
agree  mimi 254
3 hrs
  -> Merci, Mimi !
agree  Mark Nathan: Yes, the mention of "basse temperature" suggests that they embrace "cuisine moléculaire" which, as you say, is an altogether more fashionable kettle of fish than plain old "slow-cooking".
9 hrs
  -> Thanks, Mark! Yes, indeed, I speak from personal experience here; my partner is a great exponent of both techniques.
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Reference comments


10 hrs peer agreement (net): +1
Reference: Cuisine moléculaire

Reference information:
This site also has a video.


    Reference: http://www.cuisinemoleculaire.com/index.php?page=shop.produc...
Mark Nathan
France
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 188
Note to reference poster
Asker: Thanks, Mark. Can't see any video on that site :-/ (just sound) but the text about the low-temp technique explains all. Another menu item here includes 'oeuf 64°' which is also outlined on this site.


Peer comments on this reference comment (and responses from the reference poster)
agree  Tony M
3 mins
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