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faire tomber

English translation: wilt


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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
French term or phrase:faire tomber
English translation:wilt
Entered by: Kimberly De Haan
Options:
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- Include in personal glossary

11:03 Dec 20, 2011
French to English translations [PRO]
Science - Cooking / Culinary / recipe
French term or phrase: faire tomber
This is from a recipe for "Écrasé de pomme de terre au vin jaune et cèpes frais"

The instructions are as follows:
 Cuire le vin jaune dans une casserole et le réduire d’un tiers.
 Monter avec 80g de beurre, ajouter l’huile de noisette, mixer et réserver.
 Mettre au four les écrasés de pomme de terre à l’huile d’olive à 150 °C pendant 25 minutes.
 Parallèlement, faire tomber les feuilles de chou avec le reste de beurre et 2 cuillères à soupe d’eau à couvert.

In the last line, I don't understand what I'm supposed to do to the cabbage leaves, nor what "à couvert" means.
Kimberly De Haan
Local time: 02:32
wilt
Explanation:
Often used for spinach leaves or other green vegetable leaves like chard or cabbage to cook them in a minimum of water for a very short time, to retain their fresh colour and taste
See:
http://www.greatfood.ie/item_display.asp?cde=8&id=863
Selected response from:

Claire Cox
Local time: 01:32
Grading comment
I went with this. Thanks everyone for your help.
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +7wilt
Claire Cox
4 +1sweat
B D Finch
4 -1drop (the leaves) in
Romain Gril


Discussion entries: 3





  

Answers


2 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): -1
drop (the leaves) in


Explanation:
"à couvert" just means "covered". You let it simmer with the lid on.

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Note added at 3 mins (2011-12-20 11:07:15 GMT)
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Or maybe in this case "faire tomber" means making the leaves softer by cooking them?...

Romain Gril
Local time: 02:32
Native speaker of: Native in FrenchFrench

Peer comments on this answer (and responses from the answerer)
disagree  Tony M: Nothing to do with 'dropping', it's a culinary technical term.
23 mins
  -> Thanks for the info, Tony. I read the recipe too fast. :)
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11 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
sweat


Explanation:
You put the cabbage leaves in a covered pot over a low heat and they reduce to a much smaller volume.

www.kikkoman.eu/.../spaghetti-with-savoy-cabbage-and-mushro...
"Stir in the cabbage and sweat gently, then pour in the stock. Cook the savoy cabbage covered over a medium heat for about 15 minutes."

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Note added at 15 mins (2011-12-20 11:19:10 GMT)
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"Tomber les légumes
Il ne s'agit pas de faire tomber par terre les légumes, loin de là, mais de leur faire perdre leur forme en les asséchant. En effet, tomber les légumes est le terme utilisé pour leur faire perdre leur forte teneur en eau. Le plus souvent, c'est avec de l'huile d'olive que vous faites tomber les légumes comme les navets, les épinards, les poireaux..."
http://www.inspirationelles.yahoo.fr/gourmande/top-chef-488_...

B D Finch
France
Local time: 02:32
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 39

Peer comments on this answer (and responses from the answerer)
neutral  Tony M: Though the technique's basically the same, isn't act. quite the same term. / 'Wilt' is a tech. term specifically applied to leaves (spinach, cabbage, lettuce, etc.), while 'sweat' is used for all sorts of vegetables + in many cases = longer cooking time
15 mins
  -> How would you differentiate them?// Thanks.
agree  Sheila Wilson
27 mins
  -> Thanks Sheila
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21 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +7
wilt


Explanation:
Often used for spinach leaves or other green vegetable leaves like chard or cabbage to cook them in a minimum of water for a very short time, to retain their fresh colour and taste
See:
http://www.greatfood.ie/item_display.asp?cde=8&id=863

Claire Cox
Local time: 01:32
Works in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 56
Grading comment
I went with this. Thanks everyone for your help.

Peer comments on this answer (and responses from the answerer)
agree  Tony M: This is the correct culinary technical term / And 'à couvert' simply means 'covered' — in other words, you put the lid on the pan! It is not implicit in 'wilt' (though logical!), so does need to be stated.
3 mins
agree  Gilla Evans: yes
5 mins
agree  Jeux de Mots
11 mins
agree  LaraBarnett
20 mins
agree  Rachel Fell
3 hrs
agree  emiledgar
5 hrs
agree  jasonwkingsley: Wilting does imply that it is covered. To wilt = faire tomber à couvert. In other words you do not need to include 'covered'. (My answer was incorrect)
7 hrs
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