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cuire bleu

English translation: cook very lightly, leaving it almost raw

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:cuire bleu
English translation:cook very lightly, leaving it almost raw
Entered by: Theodora OB

10:52 Mar 3, 2006
French to English translations [PRO]
Cooking / Culinary /
French term or phrase: cuire bleu
- Démarrer la cuisson de la queue de boeuf
- Dénerver le rond de tranche grasse
- Larder de part en part
- Éplucher les légumes et laisser les pommes
de terre dans l’eau
- Tailler les pieds de cèpes en pommes
de terre et les blanchir
- Cuire les chapeaux de cèpes en papillote
- Démarrer la cuisson du rond de tranche
grasse et le ***cuire bleu***
- Le laisser reposer au chaud
- Confectionner son jus corsé
- Émietter la queue de boeuf et la
façonner en boule
- Réserver au chaud
- Mettre le rond de tranche grasse
en crépinette et glacer au four
- Dresser les cèpes
- Cuire les fritôts de queue de boeuf
à grande friture
- Dresser sur le plateau

I am supposing this is the same as 'cuire au bleu'. But I'm not sure how to translate it into English.

I found the following definition for 'cuire au bleu' (if this is indeed what is meant in my text). The thing is, it talks about fish and not meat, so I'm not 100% sure.

Cuire au bleu: cuire un poisson vivant ou très frais (tout particulièrement la truite) en le plongeant dans un court-bouillon vinaigré et assaisonné, en ébullition.

Many thanks in advance for any ideas!!!



Sheila
Sheila Hardie
Spain
Local time: 07:21
cook very lightly, leaving it almost raw
Explanation:
Cuire bleu - c'est-à-dire saisir les cubes et retirer de la poêle encore très rosés.

This is to do with lamb

--------------------------------------------------
Note added at 9 mins (2006-03-03 11:01:25 GMT)
--------------------------------------------------

The explanation is for lamb and from the above website
Selected response from:

Theodora OB
Local time: 06:21
Grading comment
Thanks very much to everyone for your answers and comments!


Sheila
4 KudoZ points were awarded for this answer



Summary of answers provided
4 +14cook very lightly, leaving it almost raw
Theodora OB
4 +7just seared
Dr Sue Levy (X)
4flash-fry
HelenG
4cook till rare
Miranda Joubioux (X)
4brown
Sorcha Diskin
3singe it
Leveleki


Discussion entries: 1





  

Answers


8 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +14
cook very lightly, leaving it almost raw


Explanation:
Cuire bleu - c'est-à-dire saisir les cubes et retirer de la poêle encore très rosés.

This is to do with lamb

--------------------------------------------------
Note added at 9 mins (2006-03-03 11:01:25 GMT)
--------------------------------------------------

The explanation is for lamb and from the above website


    Reference: http://www.saveursdumonde.net/ency_6/agneau/bardet.htm
Theodora OB
Local time: 06:21
Works in field
Native speaker of: Native in DutchDutch, Native in EnglishEnglish
PRO pts in category: 4
Grading comment
Thanks very much to everyone for your answers and comments!


Sheila

Peer comments on this answer (and responses from the answerer)
agree  Conor McAuley: Yes
6 mins
  -> Thank you
agree  French Foodie
19 mins
  -> Thank you
agree  Tony M: Yes, it's 'very rare' for steak, in your case, I presume, 'barely sealed'
27 mins
  -> Thank you
agree  Cetacea
27 mins
  -> Thank you
agree  cmwilliams (X)
31 mins
  -> Thank you
agree  Cervin
2 hrs
  -> Thank you
agree  sktrans
2 hrs
  -> Thank you
agree  roneill: Yes, you see it all the tiome for steak
3 hrs
  -> Thank you
agree  Leanne Evans
5 hrs
  -> thank you
agree  Assimina Vavoula
10 hrs
  -> Thanks
agree  RHELLER: blue as opposed to brown - much rarer than rare
11 hrs
  -> Thanks
agree  Rachel Fell
23 hrs
  -> Thanks
agree  emiledgar
1 day 6 hrs
  -> Thanks
agree  Anne McKee
2 days 3 hrs
  -> Thanks
Login to enter a peer comment (or grade)

29 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
flash-fry


Explanation:
Maybe this is what you are looking for..?


    Reference: http://www.athollglens.co.uk/caaz061.htm
HelenG
United Kingdom
Local time: 06:21
Native speaker of: English
PRO pts in category: 4
Login to enter a peer comment (or grade)

36 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5
singe it


Explanation:
From the context, I would say that they are talking of just "singeing" the meat to seal in the flavour.

Leveleki
France
Local time: 07:21
Native speaker of: English

Peer comments on this answer (and responses from the answerer)
neutral  writeaway: singe implies lightly burning it-which is not (or should not be) the case
2 hrs
neutral  Tony M: Not a word I would usually associate with this cooking process
320 days
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1 hr   confidence: Answerer confidence 4/5Answerer confidence 4/5
cook till rare


Explanation:
Another choice

Miranda Joubioux (X)
Local time: 07:21
Works in field
Native speaker of: English
PRO pts in category: 24

Peer comments on this answer (and responses from the answerer)
neutral  writeaway: bleu would be very rare, just seared or sealed, not really cooked at all. the meat itself is just one step up from raw. saignant is rare.
1 hr
neutral  Tony M: As W/A says, "bleu" is one step down from "rare" again; "mooing", almost!
320 days
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15 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +7
just seared


Explanation:
the meat is not cooked, just the exterior seared quickly

--------------------------------------------------
Note added at 1 hr (2006-03-03 12:32:30 GMT)
--------------------------------------------------

http://allrecipes.com/advice/coll/beef/articles/491P1.asp



Dr Sue Levy (X)
Local time: 07:21
Native speaker of: Native in EnglishEnglish
PRO pts in category: 48

Peer comments on this answer (and responses from the answerer)
agree  French Foodie: Another good way of putting it // Yup, just returned from the Great White North yesterday!
13 mins
  -> hi Mara! back to the fray? :-)
agree  Cetacea: with Sue and Mara
20 mins
  -> thanks :-)
agree  cmwilliams (X)
24 mins
  -> thanks :-)
agree  writeaway: I always order my steak 'bleu' when I know that the restaurant serves an overcooked 'saignant' :-)
30 mins
  -> hi P! Thanks :-)
agree  MDI-IDM
51 mins
  -> thanks :-)
disagree  Miranda Joubioux (X): nothing implies that the meat is grilled, which the word "sear" does.
1 hr
  -> I always sear meat in a pan, not with a grill
agree  roneill
3 hrs
  -> thanks Rónat
agree  Josephine79: Yes, and I would never sear meat with a grill, so disagree completely with Miranda.
1 day 9 hrs
  -> thanks Josephine
agree  Tony M: Yes, lightly seared in order just to seal it
320 days
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3 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
brown


Explanation:
Brown.
Often when cooking meat for roasting on the oven or pieces for a stew etc the meat is browned (in effect seared) in a hot pan first to seal in the juices

Sorcha Diskin
United Kingdom
Local time: 06:21
Native speaker of: Native in FrenchFrench, Native in EnglishEnglish

Peer comments on this answer (and responses from the answerer)
neutral  RHELLER: just the opposite
8 hrs
  -> Or not.... browning meat just sears the outside leaving the inside raw... techincal term for the first answer given which I agree with
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