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Glossary entry

French term or phrase:

en deux temps/en trois temps

English translation:

twice-baked/in batches of three

Added to glossary by NancyLynn
Nov 26, 2007 19:13
16 yrs ago
6 viewers *
French term

en deux temps

French to English Other Cooking / Culinary
Here is my quandary: I have two recipes, and they are very dissimilar.

One is called Souffles au fromage en deux temps.

I'm tempted to call it two-step cheese souffles, but actually the souffles are prepared and cooked in one step ;-) but the notes after the recipe indicate that you may cook them, set aside int he fridge and reheat them later.

The other recipe is for spinach.

Dans une grande casserole, chauffer l'huile à feu moyen. Ajouter l'ail et le dorer légèrement. Ajouter les épinards et les cuire en trois temps en tournant ou en brassant jusqu'à ce que les feuilles s'affaissent. Saler.
My French-Canadian mother (who's an excellent cook, BTW) tells me it must mean quickly, in a few seconds, because spinach wilts quickly.

so why en 2 temps and en 3 temps? Merci d'eclairer ma lanterne
Proposed translations (English)
3 in batches of three
3 +6 in two stages
3 +2 twice-cooked soufflés
4 Two-step process, or as you had it, two-step souffles
3 +1 in no time
3 souffle in a jiffy + spinach in a trice + more below
3 Reheatable

Discussion

NancyLynn (asker) Nov 26, 2007:
Thanks you, dearZ, all of your observations crossed my mind before I posted... and I see I'm not the only one who's confused. In the end, I sent a note to the publisher, who I hope will contact the author to find out exactly what she meant. I feel quite confident about the twice-baked souffle, yet I feel equally confident about the super-quick spinach, and wonder if NewCal hasn't really hit it on the head, as the spinach is quite simply taken from the package (or garden) and thrown into the hot pan and stirred until wilted.
Ghyslaine LE NAGARD Nov 26, 2007:
Could part of the expression be missing ? "En deux temps trois mouvements" means in no time.
Tony M Nov 26, 2007:
I wondered if your 'triple time' isn't simply the French version of 'double-quick time'?

Proposed translations

4 days
Selected

in batches of three

For the spinach one only: I'm thinking that since spinach cooks so quickly and quite often you can't fit all of it in the same pan before it wilts, that it's asking you to cook it in 3 batches (if the recipe calls for a lot of it).
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "Choosing the answer for the points was definitely a quandary for me in this case - my own fault, in a sense, because as it turns out I was querying about 2 terms, not one. I used twice-baked souffles but was still stumped by this 3 temps. Shannon's 3 batches makes perfect sense, as spinach does fill a pan before finally wilting. My sincere thanks to all in figuring this out."
+6
6 mins

in two stages

and in three stages (en trois temps)

JSTOR: Optimization of Multistage Testing Times and Critical ...
Two-stage and three-stage models are considered for a variety of values of power. ..... On considere ici des mod&les a deux ou trois temps d'analyse sous ...
links.jstor.org/sici?sici=0006-341X(199309)49%3A3%3C763%3AOOMTTA%3E2.0.CO%3B2-H - Similar pages

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Note added at 10 mins (2007-11-26 19:23:51 GMT)
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La cuisson

La cuisson se fait en un ou deux, voire trois temps.

- Cuisson en un temps : la farce crue est enveloppée et le tout est cuit. Autre variante, l’enveloppe est préalablement cuite et entoure un contenu cru, le mets ne subit pas de cuisson consécutive à sa mise en forme, comme c'est le cas des "rouleaux de printemps" de diverses cuisines asiatiques.

- Cuisson en deux temps : cuisson préalable de la farce, emballage dans une pâte, puis cuisson du mets.

- Cuisson en trois temps : la farce est cuite d'un côté, l'enveloppe d'un autre et une fois la farce enveloppée, l'ensemble subit une dernière cuisson ; les bricks à la viande d'Afrique du Nord en constituent un exemple.

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Note added at 12 mins (2007-11-26 19:25:51 GMT)
--------------------------------------------------

a trois temps (with a grave accent) on the "a" =

in triple time

according to Collins Robert

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Note added at 14 mins (2007-11-26 19:27:49 GMT)
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So from the previous examples, it could =

third stage cooking

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Note added at 19 mins (2007-11-26 19:32:14 GMT)
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http://216.239.59.104/search?q=cache:p4PcxgG5JiEJ:manouecuis...
Note from asker:
I'm still researching, even though I've already posted ;-) and found this: Twice-Baked Lancashire Cheese Souffle http://www.sugarvine.com/recipes/recipes_details.asp?dish=96
Peer comment(s):
agree Victoria Porter-Burns :
3 mins
Thank you!
neutral Sheila Wilson : It's certainly the common meaning, but the spinach recipe can't mean that
9 mins
Sure, I know, but I cannot find anything to the contrary, and await the reference.
agree Ghyslaine LE NAGARD : Yes if nothing is missing. See my comment to Ingeborg.
28 mins
Thank you!
agree Lionel CHEVALIER
2 hrs
Thank you!
agree gerard robin
19 hrs
Thank you!
agree Arleene McFarlane
1 day 3 hrs
agree mary kyriakopoulou
3 days 14 hrs
Something went wrong...
40 mins

Two-step process, or as you had it, two-step souffles

La cuisson

La cuisson se fait en un ou deux, voire trois temps.

- Cuisson en un temps : la farce crue est enveloppée et le tout est cuit. Autre variante, l’enveloppe est préalablement cuite et entoure un contenu cru, le mets ne subit pas de cuisson consécutive à sa mise en forme, comme c'est le cas des "rouleaux de printemps" de diverses cuisines asiatiques.

- Cuisson en deux temps : cuisson préalable de la farce, emballage dans une pâte, puis cuisson du mets.

- Cuisson en trois temps : la farce est cuite d'un côté, l'enveloppe d'un autre et une fois la farce enveloppée, l'ensemble subit une dernière cuisson ; les bricks à la viande d'Afrique du Nord en constituent un exemple.

Saveurs l’opération se fait en trois temps : dorer les tartines au grille-pain, les arroser généreusement d’une huile d’olive forte en goût, puis les frotter avec une gousse d’ail et les conserver au chaud dans le four (à température minimum c’est-à-dire 50
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+1
7 mins

in no time

yes, I think your Mom is right. Found this in Rebert & Collins dico.

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Note added at 1 hr (2007-11-26 20:37:26 GMT)
--------------------------------------------------

I guess we have to await final word from the customer. maybe twice-baked souffle would also be a possibility
Note from asker:
for both, then Ingeborg, would you say? Quick Cheese Souffles, and quickly steam the spinach?
Peer comment(s):
agree Gayle Wallimann
8 mins
thanks
neutral liz askew : Could you please quote the exact reference? I cannot find it in my Collins Robert...
8 mins
see my note toNewCal/ thanks
neutral Ghyslaine LE NAGARD : No such thing in my dictionaries either! except if part of the expression is missing which would be "en deux temps trois mouvements" which means "in not time"
26 mins
yes, ou are right; second part reads: en trois mouvements
Something went wrong...
2 hrs

souffle in a jiffy + spinach in a trice + more below

since, as you say, the souffle is prepared in a single stage/step, it can't be anything to do with that.

Fast cookery is extremely popular.

Other possible similar options:

Speedy souffle

double-quick souffle

Instant spinach

Superfast spinach
Peer comment(s):
neutral liz askew : I am not guessing, but sending in the refs I have found, whether it makes sense or not. What I mean is that do you have any evidence that "en trois temps" = in a trice, based on any French language evidence you have found. I am intrigued, that is all.
18 hrs
The only evidence either way is what appears in the question, ie, that the omelette is made in 1 step. Otherwise, we're all guessing (I think!)/ Afraid not, but perhaps it should be "2 or 3 ticks" :)
Something went wrong...
2 hrs

Reheatable

Leaving aside (!) the deux temps / trois temps conundrum, you might choose "reheatable soufflé", since this is a rare characteristic for soufflés.
Something went wrong...
+2
4 hrs

twice-cooked soufflés

Just to confirm that this is definitely what is meant for the soufflés, I would say.

see:

UKTV Food: Recipes: Twice-baked Goat's Cheese Soufflés with Chives ...Delia Smith's twice-cooked soufflés can be made in advance, even weeks ahead if you want to freeze them.
uktv.co.uk/food/recipe/aid/517507 - 53k - Cached - Similar pages - Note this
[ More results from uktv.co.uk ]

Friends for dinner - Epicure - www.theage.com.auThe twice-cooked goat's cheese souffles that accompanied the snails were cooked in china eggcups and were inspired by a recipe from the late Richard Olney ...
www.theage.com.au/articles/2004/06/14/1087065074736.html - 49k - Cached - Similar pages - Note this

However, I can't throw any light on your "en trois temps", I'm afraid. Spinach is usually cooked very quickly, just wilted in the pan, but it seems a very strange way of describing it.
Peer comment(s):
agree Melissa McMahon : yes, twice-baked is the expression I'm familiar with
25 mins
Thanks Melissa
agree Carol Gullidge : I almost posted this, but changed my mind. You've (or Delia!) convinced me of the error of my ways! And I was concentrating too much on spinach whereas the Q term concerns the souffles!//Or quickstep? :))
16 hrs
Thanks Carol - you daren't argue with Delia! Iwonder if the "en trois temps" is a musical analogy - quick-time maybe?
Something went wrong...
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