à la broche

Traductions

• anglais

  Auteur : Office québécois de la langue française, 1983

  Note :

  Many gastronomes do not recognise any roast as such except one cooked on a spit. They go even further and insist that the roasting must be done not before a coal but a wood fire. It was in this manner that roasts were done in the olden days, in great houses as well as in modest ones. Things are different now. Kitchen utensils have been greatly improved to be in line with present day requirements. This does not always meet with the approval of the gastronomical purists who would not hear of abandoning the old methods and who would like to make sure that only the archaic utensils of our fathers are used in the kitchen today. No doubt a piece of meat, a fowl or a wild bird roasted the old-fashioned way, that is to say, on a spit, before a blazing fire of dry wood, has its charm and always tasted good, but conditions in the kitchen have changed and kitchen equipment has to be modified to come into line with modern needs. Gas and electric spits are very different from the spits used by our fathers, but they are nevertheless excellent and enable us to produce perfect roasts. And, no matter what some gastronomes who are so set on things of the past might say, joints roasted in the oven are also excellent, provided they are cooked with due care. For these roasts (and this is the method now used almost universally) special utensils and devices are in use which allow the joint to be put on a spit before it is put in the oven, for raising it above the dripping or roasting pan.

  Termes :

  1. on a spit
  2. on the spit