Glossary entry (derived from question below)
French term or phrase:
Vanner
English translation:
Stir to prevent formation of skin and assist cooling
Added to glossary by
judithr
Mar 10, 2011 16:47
13 yrs ago
2 viewers *
French term
Vanner
French to English
Other
Cooking / Culinary
Translation of recipes
Voici le contexte:
Vanner : remuer une préparation cuite pour accélérer son refroidissement et, le cas échéant, empêcher la formation d’une peau.
No problem translating the sense but I can't find a direct English equivalent (a simple verb or noun) and wondered if this was one case where an exact equivalent doesn't exist?
Vanner : remuer une préparation cuite pour accélérer son refroidissement et, le cas échéant, empêcher la formation d’une peau.
No problem translating the sense but I can't find a direct English equivalent (a simple verb or noun) and wondered if this was one case where an exact equivalent doesn't exist?
Proposed translations
(English)
| 3 +7 | Stir |
Sheila Wilson
|
| 3 -1 | agitate |
kashew
|
References
| Larousse Gastronomique |
Evans (X)
|
Proposed translations
+7
8 mins
Sheila Wilson
Spain
Spain
Native in English
Works in field
Spain
20 years producing 100% natural English
Native in: English (Variant: British) 
Works in: English, French to English
Related KudoZ points
:
56
Selected
Stir
A lot less specific than the French, of course, vut it certainly fits the context here.
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Note added at 11 mins (2011-03-10 16:58:23 GMT)
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Although as the second reference here points out, it should be a "Z" shaped stirring motion.
vanner - Encyclopedia
- [ Traduire cette page ]
19 Feb 2011 ... Vanner To stir a sauce after it has been cooked until it is cool, so that no skin forms, and its texture remains uniform. ...
www.encyclo.co.uk/define/vanner -
2009 January « An Amateur's Adventures in Culinary School
- [ Traduire cette page ]
26 Jan 2009 ... Vanner: Stir. Basically, Chef said: Don't Do This. Very bad. Moving bones and mirepoix around guarantees that you will cloud your stock. ...
culinarytechniques.wordpress.com/2009/01/ -
--------------------------------------------------
Note added at 11 mins (2011-03-10 16:58:23 GMT)
--------------------------------------------------
Although as the second reference here points out, it should be a "Z" shaped stirring motion.
vanner - Encyclopedia
- [ Traduire cette page ]
19 Feb 2011 ... Vanner To stir a sauce after it has been cooked until it is cool, so that no skin forms, and its texture remains uniform. ...
www.encyclo.co.uk/define/vanner -
2009 January « An Amateur's Adventures in Culinary School
- [ Traduire cette page ]
26 Jan 2009 ... Vanner: Stir. Basically, Chef said: Don't Do This. Very bad. Moving bones and mirepoix around guarantees that you will cloud your stock. ...
culinarytechniques.wordpress.com/2009/01/ -
Peer comment(s):
| agree |
Tony M
: AFAIK, there isn't an exact equivalent term in EN. I usually 8-stir — but I still ruin the dinner ;-)
3 mins
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Thanks, Tony. Nice to have an excuse: sorry the meal's ruined but I O-stirred when I should have Z-stirred!
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| agree |
Euqinimod (X)
8 mins
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Thanks
|
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| agree |
Evans (X)
: see my reference below!
16 mins
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Thanks. Now I know why French is the international language of cuisine.
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| agree |
emiledgar
: "stir to cool"
1 hr
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Thanks
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| agree |
Mark Nathan
3 hrs
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Thanks
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| agree |
Ingeborg Gowans (X)
: yes, the rench are much more precise in their terminology of "cuisine" and take it more seriously than us "mere mortals" :)
3 hrs
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Thanks. It does rub off a bit though, when you live in France
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| agree |
Yvonne Gallagher
8 hrs
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Thanks
|
4 KudoZ points awarded for this answer.
Comment: "Yes!! My conclusion too - no exact English equivalent."
Reference comments
24 mins
Reference:
Larousse Gastronomique
"A French culinary term meaning to stir a hot cream, sauce, or mixture until it is cold, with a wooden spatula or a whisk, to keep it smooth and particularly to prevent a skin forming on its surface. This process also shortens the cooking time."
It says quite a lot in one word!
It says quite a lot in one word!
Peer comments on this reference comment:
| agree |
Ingeborg Gowans (X)
3 hrs
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cheers, Ingeborg
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Discussion