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saisir (here)

English translation: the thicker the sponge, the lower the initial settings need to be

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23:33 Apr 15, 2007

French to English translations [PRO]
Cooking / Culinary / Sacher sponge recipe

French term or phrase: saisir (here)

This is from a set of recipes that I'm translating and I'm not sure if I'm just tired or incredibly dense or if there is actually something missing from the sentence. It seems to me that there is something missing before the clause that starts with "car".

I'm also puzzled as to the use of "saisir " here.

Any help would be greatly appreciated, as my deadline is fast approaching.

Here is the context:

Lorsque les blancs sont montés, ajouter une petite partie au premier mélange afin d’alléger la masse, puis rassembler le tout : le reste des blancs et le mélange de cacao pâte et de beurre détendu, en remuant à la Maryse et en versant les poudres en pluie.

Cuire entre 170 ºC et 190 ºC selon l’épaisseur.

* Plus le biscuit est épais et moins la température sera élevée, car on aura moins besoin de le saisir dans un four chaud, pour le conserver moelleux.

It's the last part that's giving me trouble.

TIA

roneill KudoZ activity Questions: 83 (none open) (2 closed without grading) Answers: 603
Local time: 04:14

English translation:the thicker the sponge, the lower the initial settings need to be

Explanation:
on saisit le mets afin que l'intérieur soit moelleux (pour un gâteau) tendre (pour une viande)
s' il y a une épaisse couche de pâte est épais, le besoin est moindre
puisque "l'intérieur est plus protégé"

ART CULIN. (Faire) saisir un mets, de la pâte. L'exposer à feu vif en début de cuisson afin de faire cuire l'extérieur tout en conservant l'intérieur saignant ou mou.

La principale falsification du pain est son hydratation exagérée, obtenue en surchauffant le four avant l'enfournage, de façon à saisir fortement la surface du pâton (MACAIGNE, Précis hyg., 1911, p. 251).

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Note added at 6 heures (2007-04-16 05:48:42 GMT)
--------------------------------------------------

lire "s' il y a une épaisse couche de pâte est épais, le besoin est moindre", pardon

Selected response from:

danièle davout
Local time: 12:14

Grading comment

Thank you
4 KudoZ points were awarded for this answer

Summary of answers provided

1 +7

the thicker the sponge, the lower the initial settings need to be

danièle davout

4 +4

to sear

rousselures

2 +2

seal

writeaway

bake (in a hot oven)

Alison Jeffries-Thierry

fry very quickly / fry over a fierce heat

kironne

Discussion entries: 1

Answers

42 mins confidence:

fry very quickly / fry over a fierce heat

Explanation:

According to Robert-Collins

--------------------------------------------------
Note added at 43 mins (2007-04-16 00:16:28 GMT)
--------------------------------------------------

What is the recipe for? Does fry make sense?

--------------------------------------------------
Note added at 51 mins (2007-04-16 00:25:07 GMT)
--------------------------------------------------

SEAL!

That's what I was looking for.

The correct term is to SEAL.

French Food and Cook : French Culinary Words
Saisir : to seal - A la vapeur : steamed. Les accessoires de cuisine - Le plat : dish - La poêle : pan - La casserolle : saucepan - La marmite : pot ...
http://www.ffcook.com/pages/frenchwords.htm

kironne
Chile
Local time: 07:14
Works in field
Native speaker of:

English

Peer comments on this answer (and responses from the answerer)

neutral

writeaway: not in the context-it's in an oven for starters....... and fried sponge?

1 min

-> Yes, you're right. That's why I only put a very low level of confidence. Thanks for your ever-so-positive sense of humor.

neutral

Tony M: Clearly, 'fry' does not make sense here; did you actually read the question through properly? / It only makes sense to respond to your HEADWORD answer, not your afterthoughts; if you want to reconsider an answer, you can always hide and re-post

6 hrs

-> Yes, I read it. And yes, fry is not correct, but I think "seal" is not far from the actual meaning. So, if I may I ask however, did you read my complete answer properly? // Please refer to your own answers on that one

neutral

Cervin: I dont think this what it means-R-C's translation is in relation to meat.........

7 hrs

-> Cervin, "to fry quickly" is not my only answer. The second one was "seal", which in fact you also do with pastry.

neutral

juliebarba: I just thought that I'd comment to be an a*rse really, in case you didn't get it with the other three comments above ;-)))

13 hrs

-> ; - )))

53 mins confidence:

peer agreement (net): +2

seal

Explanation:
the only thing that comes to mind is that they use the heat to "seal" the cake so it says moist on the inside (and not runny). Do they first 'seal' it at a higher temperature and then finish baking it in a slower oven?

writeaway
Local time: 13:14
Specializes in field
Native speaker of:

English
PRO pts in category: 66

Notes to answerer

Asker: All it says is "Cuire entre 170 ºC et 190 ºC selon l’épaisseur" The note that follows is supposedly explanatory in that regard, but makes no sense to me at all. I was expecting something along the lines of " The thicker the sponge, the higher the temperature..." I think you may be onto something with your "sealing" idea.

1 hr confidence:

peer agreement (net): +4

to sear

Explanation:
All it means, is that the thicker the cake, the softer it will stay after baking. If it's too thin, you'll have to sear it in a very hot oven first, to form a crust that will protect the center and keep it moist.

saisir v.=sear, to
Définition :
Commencer la cuisson d'un aliment en l'exposant brièvement à une forte chaleur afin de provoquer la coagulation instantanée des parties superficielles, de sorte qu'il ne rende pas son jus.
http://w3.granddictionnaire.com/BTML/FRA/r_Motclef/index800_...

Sear cakes on both sides 2-3 minutes, finish heating through on stove top or in oven. Our summer line of "Ready for BBQ" products can be placed straight on ...
www.quince.ca/cooking_instructions.html

The initial searing is where you get good color and flavor; the roasting ... A very hot oven produces a juicy interior. You'll need to turn the oven on as ...
www.taunton.com/finecooking/pages/c00010.asp

.

rousselures
Local time: 07:14
Works in field
Native speaker of:

French,

English
PRO pts in category: 12

2 hrs confidence:

bake (in a hot oven)

Explanation:
I know saisir usually means sear or seal, but that is what you would use for meat, in a frypan ... not, I think for baking.

Alison Jeffries-Thierry
Local time: 21:14
Works in field
Native speaker of:

English
PRO pts in category: 4

6 hrs confidence:

peer agreement (net): +7

the thicker the sponge, the lower the initial settings need to be

danièle davout
Local time: 12:14
Native speaker of:

French
PRO pts in category: 8

Grading comment

Thank you

Notes to answerer

Asker: As always, I wish I could split the points.

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saisir (here)

English translation: the thicker the sponge, the lower the initial settings need to be

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saisir (here)

English translation: the thicker the sponge, the lower the initial settings need to be

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