Glossary entry (derived from question below)
French term or phrase:
plats mijotés
English translation:
stews
Added to glossary by
Ana Maria Sousa (X)
Jul 10, 2006 21:51
17 yrs ago
French term
Ana Maria Sousa (X)
plats mijotés
Non-PRO
French to English
Other
Other
est un lieu exclusif, qui offre des plats délicats de la meilleure tradition culinaire toscane, avec un accent particulier sur la mer, sans oublier les plats mijotés.
Proposed translations
(English)
| 4 +4 | stews |
zaphod
|
| 5 +1 | simmer |
Ghyslaine LE NAGARD
|
| 4 | Comment, NFG |
Tony M
|
Change log
Jul 10, 2006 21:57: writeaway changed "Level" from "PRO" to "Non-PRO"
Proposed translations
+4
24 mins
Selected
stews
Anything mijote is essentailly stewed
4 KudoZ points awarded for this answer.
+1
20 mins
Ghyslaine LE NAGARD
New Caledonia
New Caledonia
Native in French
&
English
New Caledonia
Professional, reliable and confidential
Native in: French (Variant: Standard-France) 
, English (Variants: British, US)
Works in: English to French, French to English, English, and 1 more.
Related KudoZ points
:
24
simmer
mijoter means to simmer but here I'm sure it means to prepare all sorts of dishes, whitobe more elaborate than salads, dishes with sauce etc...
to simmer would be used in a recipe.
to simmer would be used in a recipe.
Peer comment(s):
| agree |
Jocelyne S
: I'd say "(carefully) simmered dishes" as I find that "stew" has somewhat un-classy connotations.
12 hrs
|
17 hrs
Comment, NFG
To answer Zaphod's query.
Although 'mijoter' as form of cooking is indeed 'long, slow, gentle cooking', hence 'stew', the term is also very often used fo dishes that have not taken a long time to cook, but which have been lovingly, painstakingly and carefully prepared --- often in the sense of "What sort of treat has Grandma cooked up for us now?", etc. But as I said in my p.c., I don't believe it is being used exactly that way here, it is more likely in the sense of 'robust, hearty food' like stews, bœuf bourguignon, daube, cassoulet, etc.
'mijoter' can also be used figuratively, meaning 'to stew over' or something that has been simmering away in your heart / mind.
Although 'mijoter' as form of cooking is indeed 'long, slow, gentle cooking', hence 'stew', the term is also very often used fo dishes that have not taken a long time to cook, but which have been lovingly, painstakingly and carefully prepared --- often in the sense of "What sort of treat has Grandma cooked up for us now?", etc. But as I said in my p.c., I don't believe it is being used exactly that way here, it is more likely in the sense of 'robust, hearty food' like stews, bœuf bourguignon, daube, cassoulet, etc.
'mijoter' can also be used figuratively, meaning 'to stew over' or something that has been simmering away in your heart / mind.
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