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Spanish to English translations [PRO] Cooking / Culinary
Spanish term or phrase:Rehogado
A heading/grouping for a section of the ingredients lists in a Peruvian recipe book. Used in noun form. Other categories/headings sometimes also listed are: guarnición, carnes, marinada, salsa, etc. I've been using sauté as a verb to describe some of the cooking instructions, but not sure what to use for this heading.
Rehogado:
• xxx de taza de aceite
• xxx cebollas rojas
• xxx cucharadas de ajo picado
• xxx tazas de ají amarillo molido
• xxx taza de nueces
• xxx gramos de pan blanco
• xxx taza de leche evaporada
• xxx tazas de caldo de pollo
• xxx cucharadas de queso parmesano
• Pimienta blanca, cantidad necesaria
• Sal al gusto
Explanation: Yes, I agree that there is no word in pure English (whatever that may be) for "rehogado", but the Gallicism "sauté" is widely used, and has been made into a verb, whence adjective (e.g.,"sautéed potatoes"). The specific construction here is a bit tricky, because it assumes "[hacer un] rehogado [con/de] X, Y, Z". However, that is equivalent to the terse instruction "rehogado: X, Y, Z ". The latter conveys nicely into the imperative, in English.
Thanks to all. Decided to use sauté. Some of the other options were good, but carried other connotations that I didn't want. 4 KudoZ points were awarded for this answer
A point well made, Coolbrowne, with which I entirely agree. By the way, apologies for using the Portuguese word 'refogado' in my answer. I've been translating Portuguese recipe books recently and that version of the word got stuck in my mind!
In fact, the text supplied (which, by the way, does establish the context quite well, thank you) features the noun "rehogado". However, that carries an implicit imperative, as in "hacer [un] rehogado de/con:" followed by the ingredient list. In other words, the underlying construction is an imperative (as befits instructions) but, in Spanish (and in other Latin languages), it is usual to convey said imperative via the noun denoting the result of the suggested/ordered/mandated action - and that nound tends to be derived from a participle (that is, the verb is a dominant presence all around).
However, as we switch to English, at least in this case, that trick does not quite work, reason why it is recommended to revert to the explicit originally intended meaning, that is, the imperative. Incidentally, the colon following "sauté" helps to establish the imperative mood.
Explanation: Yes, I agree that there is no word in pure English (whatever that may be) for "rehogado", but the Gallicism "sauté" is widely used, and has been made into a verb, whence adjective (e.g.,"sautéed potatoes"). The specific construction here is a bit tricky, because it assumes "[hacer un] rehogado [con/de] X, Y, Z". However, that is equivalent to the terse instruction "rehogado: X, Y, Z ". The latter conveys nicely into the imperative, in English.
coolbrowne United States Local time: 14:14 Native speaker of: English, Portuguese PRO pts in category: 4
Grading comment
Thanks to all. Decided to use sauté. Some of the other options were good, but carried other connotations that I didn't want.
Explanation: This form of cooking, when done over a low heat, is called sweating in English. Usually onions are sweated, along with other ingredients to make a refogado. It means frying gently without allowing them to colour. The result is the 'refogado' (sweated vegetables).
If it is done over a high heat then sauté would be my preferred option.
There is no noun for what this process produces (the refogado) in English, and descriptions in recipes refer to the process, using the verb.
In your context here, an English recipe would probably give the instruction Sweat - then list the ingredients to be sweated.
Gilla Evans Local time: 19:14 Specializes in field Native speaker of: English PRO pts in category: 28
Explanation: "Rehogar" is "sweat" in English, i.e., slowly cook, usually onion but other ingredients too, in a little bit of fat, without browning. But I've never seen a noun.
The word "soffritto" is commonly used in cookery to mean just that. The first example comes from Delia Smith:
Brilliant Bertolli!
This Italian company is better known for its olive oil spread, but it’s also just introduced a range of very good pasta sauces. Unlike many on the shelves, they¹re not over-sweet, have a good texture with chunks of ingredients and are based on authentic Italian recipes, with an authentic soffritto base (onions and carrots sweated in oil). http://www.deliaonline.com/news-and-features/food-and-drink-...
SoffrittoThe Italian version of mirepoix is called soffritto (not to be confused with the Spanish sofrito). According to the American reference work The Joy of Cooking, an Italian soffritto is made with olive oil rather than butter, as in France, and may also contain garlic, shallot, leek, and herbs.[9] From Tuscany in central Italy, restaurateur Benedetta Vitali writes that soffritto means "underfried", describing it as: "a preparation of lightly browned minced vegetables, not a dish by itself". http://en.wikipedia.org/wiki/Mirepoix_(cuisine)
Explanation: refrito y rehogado - WordReference Forums
forum.wordreference.com/showthread.php?t=1270223
8 posts - 5 authors - Last post: 16 Jul 2010
Re: refrito y rehogado. Quote Originally Posted by Roberto_Mendoza View Post. 1. fried lightly (lightly fried). 2. refried. Saludos. No, refrito ...
Spanish Recipes from LaTienda.com: Braised Chickpeas, Spinach ... www.tienda.com/recipes/braisedchickpeas.html
It may be briefly sautéed in the initial sofrito, added directly to the cooking liquid or at the end in a rehogado. This recipe from Villa franca de los Barros in ...
rehogar in context | images | on twitter
re·ho·gar Verb
fry lightly in an open pan, braise, sauté, toss in hot oil; Synonyms: saltear, sofreír en una cazuela abierta; Sofreír un alimento sin agua y a fuego lento, para que se impregne de la manteca o aceite y otros ingredientes con que se condimenta.
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braising (noun) - Memidex dictionary/thesaurus www.memidex.com/braising noun
1 Aug 2011 – "braising" (noun) definition: cooking slowly in fat in a closed pot with little moisture. Type of: cooking.
BRAISING
Dictionary entry overview: What does braising mean?
• BRAISING (noun)
The noun BRAISING has 1 sense:
1. cooking slowly in fat in a closed pot with little moisture
Familiarity information: BRAISING used as a noun is very rare.
Dictionary entry details
• BRAISING (noun)
cookery - definition of cookery by the Free Online Dictionary ... www.thefreedictionary.com/cookery
Noun, 1. cookery - the act of preparing something (as food) by the application of heat; ... braising - cooking slowly in fat in a closed pot with little moisture ...
Taña Dalglish Jamaica Local time: 13:14 Works in field Native speaker of: English PRO pts in category: 36
The translation workplace 
