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

[Elaine Koogler]

Yes, we went out with friends to a place in northern Virginia and it was
excellent, thank you very much...

Kiri (grinning with great pleasure at the memory!!)

Philip & Susan Troy wrote:

> 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
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