roussir – English Translation – Keybot Dictionary

Spacer TTN Translation Network TTN TTN Login Deutsch Français Spacer Help
Source Languages Target Languages
Dictionary
&nbsp;<a href='https://iate.europa.eu/home'>IATE</a> 52
roussir => to scorch
&nbsp;<a href='https://iate.europa.eu/home'>IATE</a> 6411
roussir => to singe

Keybot      17 Results   13 Domains
  www.buffalobillcity.com  
Show textShow cached sourceOpen source URL
Faire fondre le beurre sans le laisser roussir, à peine fondre.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine mycoboutique.com as primary domain
Melt the butter without letting it brown.
  www.omaf.gov.on.ca  
Show textShow cached sourceOpen source URL
Taches ou décoloration; les feuilles peuvent sécher et roussir ou brunir
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine omaf.gov.on.ca as primary domain
abiotic injury: winter injury, severe drought
  3 Hits bar.leo.org  
Show textShow cached sourceOpen source URL
Faites chauffer l'huile de sésame et l'huile végétale dans une poêle. Ajoutez le porc et faites-le roussir, puis ajoutez le kimchi et faites revenir.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine japancentre.com as primary domain
Warm 1.5 tsp of sesame and vegetable oil in a frying pan. Add the pork and cook until browned, then add the kimchi and stir fry again.
  web-japan.org  
Show textShow cached sourceOpen source URL
(érable). Celui-ci pousse du Hokkaido dans le nord au Kyushu dans le sud. Ses feuilles commencent à roussir à la mi-octobre, et à la fin novembre les embrasements rouges auront atteint le sud.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine web-japan.org as primary domain
(maple) grows from Hokkaido in the north to Kyushu in the south. The leaves begin turning in mid-October, and by the end of November the reds have reached the south.
  www.ulussavoy.com  
Show textShow cached sourceOpen source URL
Surveiller attentivement et retirer du feu dès que le beurre commence à roussir, puis verser dans une tasse à mesurer.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine schneiders.ca as primary domain
Watching carefully, just as butter starts to turn a golden dark brown remove from heat and pour into a measuring cup.
  2 Hits magyarfesteszet.hu  
Show textShow cached sourceOpen source URL
Faire chauffer l’huile dans la poêle et y mettre la viande de porc avec son jus. Laisser cuire à feu doux jusqu’à ce que le jus soit absorbé et, ensuite, ajouter le vin. Laisser la viande absorber le vin également et roussir et, ensuite, éteindre le feu.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine incrediblecrete.gr as primary domain
Wash and chop the meat into medium-sized pieces, season with salt and pepper, add oregano, sprinkle with vinegar and leave aside for a while. Heat oil in a frying pan and add the pork with its broth. Simmer over low heat, until the broth is absorbed and then add the wine. Continue simmering and when the wine is absorbed and the meat acquires a brown colour, turn the heat off.
  www.omafra.gov.on.ca  
Show textShow cached sourceOpen source URL
Taches ou décoloration; les feuilles peuvent sécher et roussir ou brunir
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine omafra.gov.on.ca as primary domain
abiotic injury: winter injury, severe drought
  www.dairyinfo.gc.ca  
Show textShow cached sourceOpen source URL
L'environnement, si on y trouve de l'eau stagnante, de la boue et du fumier, peut fort bien contaminer les pis et les flancs des animaux. On peut couper ou roussir les poils du pis pour aider à le garder propre.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine dairyinfo.gc.ca as primary domain
Forestripping stimulates milk let down, reduces bacteria and somatic cell counts (SCC) in milk by removing milk in the teats which contains higher levels of bacteria and somatic cells, and assists in the detection of mastitis. This stream of milk (first 2 or 3 strippings from each teat) should be properly discarded to avoid contamination (never strip onto milking stall bedding or the hands of the operator).
  www.pc.gc.ca  
Show textShow cached sourceOpen source URL
Pour fabriquer du pemmican, on coupait de minces tranches de viande (après en avoir retiré le cartilage, les os, et les ligaments, etc.) qu'on déposait sur des grilles placées sur la braise d'un feu doux. Il ne fallait pas brûler ni roussir la viande, mais plutôt la fumer et la sécher.
Compare text pagesCompare HTM pagesOpen source URLOpen target URLDefine pc.gc.ca as primary domain
There is no single recipe for pemmican (as any quick search of the Internet will show) and forms of pemmican can be made with almost any red meat. Historically, pemmican was made using moose, caribou, and deer meat, as well as the more common buffalo. To make pemmican, strips of red meat were cut (ideally with gristle, bone, ligaments etc. removed) and placed on racks above the glowing embers of a low fire. You do not want to burn or scorch the meat, rather dry and smoke it. The meat had to be periodically turned and moved to ensure complete and even drying. Alternatively, the meat could be dried on racks in the sun and wind. When dehydrated, the meat was resistant to spoiling. If moisture was retained in the meat, it would be prone to spoilage. This meat was essentially the same as modern jerky and could be kept in this state for future use or further processing. This jerky-like meat could be pounded or ground between stones, or later using metal tools, into small shreds. Sometimes this “pounded” or “beat” meat was traded as is, but more often it was turned into pemmican by adding rendered fat.