Glossary entry (derived from question below)
Nov 17, 2004 11:26
19 yrs ago
6 viewers *
French term
etuve
French to English
Tech/Engineering
Cooking / Culinary
appliance
Can anyone enlighten me on the difference between a "four" and an "etuve"?
I have very little context, except that these items are in a list of professional cooking equipment.
"Fours, rechauds, etuves, salamandres..."
I have very little context, except that these items are in a list of professional cooking equipment.
"Fours, rechauds, etuves, salamandres..."
Proposed translations
(English)
| 4 +3 | steamer/braiser |
MoiraB
|
| 4 | incubator |
palani
|
| 3 +1 | proofer |
Dr Sue Levy (X)
|
Proposed translations
+3
17 mins
Selected
steamer/braiser
'cuire à l'étuvée' refers to either steaming vegetables or fish or braising meat. Can also just be another word for oven.
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Note added at 57 mins (2004-11-17 12:24:15 GMT)
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In response to asker\'s comment, I\'m really not sure, but I would have thought the top-of-the-cooker-type steamer would have been called a marmite à la vapeur or a cuiseur-vapeur or similar. Since all the other items (or at least the ones you mention) are types of ovens or stoves, you may be right that it\'s a steam oven. Perhaps someone else can confirm that. See, for example, the Miele steam oven: http://www.miele.com/usa/cooking/steam-oven/benefits.asp
The Sharp New Electric Superheated Steam Oven looks microwave sized:
http://sharp-world.com/corporate/news/040823.html
I also came across a couple of recipes, both cooked in the oven, but the étuve aspect was the way they were cooked, either sealed in a pot or wrapped in paper:
Pot roast chicken/poussin à l\'étuve: http://www.cpmac.com/ang/article.php3?id_article=1
Salmon étuve: http://www.fox13.com/recipes/salet.htm
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Note added at 57 mins (2004-11-17 12:24:15 GMT)
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In response to asker\'s comment, I\'m really not sure, but I would have thought the top-of-the-cooker-type steamer would have been called a marmite à la vapeur or a cuiseur-vapeur or similar. Since all the other items (or at least the ones you mention) are types of ovens or stoves, you may be right that it\'s a steam oven. Perhaps someone else can confirm that. See, for example, the Miele steam oven: http://www.miele.com/usa/cooking/steam-oven/benefits.asp
The Sharp New Electric Superheated Steam Oven looks microwave sized:
http://sharp-world.com/corporate/news/040823.html
I also came across a couple of recipes, both cooked in the oven, but the étuve aspect was the way they were cooked, either sealed in a pot or wrapped in paper:
Pot roast chicken/poussin à l\'étuve: http://www.cpmac.com/ang/article.php3?id_article=1
Salmon étuve: http://www.fox13.com/recipes/salet.htm
Peer comment(s):
| agree |
Claire Cox
1 hr
|
|
Hi Claire! Thanks.
|
|
| agree |
moya
3 hrs
|
| agree |
Michele Fauble
9 hrs
|
4 KudoZ points awarded for this answer.
Comment: "Your picture of the steam oven did the trick, but I also agree with Sue that in baking an etuve is a proofer or proofing oven. Thanks to all!"
4 mins
incubator
four is oven and it is use to either heat or cook foods whereas an incubator helps to maintain a certain level of temperature say 45°c over a period of time.It is said to be used for fermentation of milk.
Peer comment(s):
| neutral |
MoiraB
: isn't an incubator more likely to be used in a technical rather than a culinary context? Bacteriology, microbiology, etc.
15 mins
|
+1
55 mins
proofer
This Canadian site is bilingual. Look at the products listing. Their equivalent for "étuve" is "proofer".
http://www.doyon.qc.ca/en/mainen.html
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Note added at 58 mins (2004-11-17 12:25:19 GMT)
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My immediate thought however was steamer, as Moira has suggested
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Note added at 9 hrs 33 mins (2004-11-17 21:00:03 GMT)
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Apparently, this oven - proofer, proofing oven - is a low temperature affair used for getting bread dough to rise. Professional bakers use them, les boulangers-patissiers aussi (google étuve + pain)
http://www.doyon.qc.ca/en/mainen.html
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Note added at 58 mins (2004-11-17 12:25:19 GMT)
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My immediate thought however was steamer, as Moira has suggested
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Note added at 9 hrs 33 mins (2004-11-17 21:00:03 GMT)
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Apparently, this oven - proofer, proofing oven - is a low temperature affair used for getting bread dough to rise. Professional bakers use them, les boulangers-patissiers aussi (google étuve + pain)
Discussion