[Sca-cooks] Re: asparagus in sauce (long)

[Philip & Susan Troy]

Vincent Cuenca wrote:
>
> >Soffrig-los means to lightly fry. The translated term is deceptive.
>
> Master Adamantius and I had a discussion about this lo these many years ago
> (over some kick-butt dim sum), and he suggested the term "sweat" as a
> possible English equivalent.  In my translation of de Nola I used sweat when
> referring to vegetables, and lightly fry when referring to meats. Six of
> one, half dozen of the other. :-)

"Sweating" is a fairly common term in culinary English, used to describe
a very light sauteeing of things like aromatic vegetables (mirepoix,
etc.) used to flavor a stock, stew, or some such, in such a manner as to
prevent browning. Sometimes the pan is covered, but frequently, not. The
idea is to "open the pores", so to speak, of the vegetables, increase
transfer of flavorful whatevers, and perhaps concentrate flavorful
juices. Since this is also usually the technique applied to the
ingredients used for Sofrito in Spain, South America, and even,
sometimes, Greece, I had suggested "sweat" as an appropriate translated
verb. "Lightly fry" is a good term, too, but I would suspect it is as
likely to be misunderstood as "sweat", since for some, "lightly fry"
might mean not to burn the crust, or brown it a lot, etc. I know it's
bad form to translate terms into terms which themselves, in turn,
require translation, but that was the best I could come up with at the time.

That was good dim sum, wasn't it?

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98