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What's the term for "cooking" food by the application of some kind of acid--vinegar or lemon juice, usually? The acid breaks it down. I've heard the word on the Food Network but have forgotten it.
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The dish "cooked" that way is called ceviche.
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cevicheHere is an interesting etymological speculation ( link for ceviche < escabeche < Arabic al-sikbāj 'sweet and sour stewed beef' < Persian sik 'vinegar' + bā 'broth'. Other etymolgies have been proposed and are mentioned in the Wikipedia article that Faldo linked to. As for the process, I thought it was simply called marination.
Ceci n'est pas un seing.
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Maybe there's a size limit?
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Ok--many posts for one reply?
No, and it's not macerate either, I don't think. That is, the item is marinated but more occurs than that if you leave it too long.
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Well--I found one answer though it's not what I'm (possibly mis-) remembering:
Citric acid in lime juice changes the proteins in fish by a process called denaturation.
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Hmm--this may be it:
Last edited by Jackie; 04/13/2013 3:35 PM.
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[color:#000099]A fourth category of marinade is used to marinate cooked fish in a vinegar-based mixture
Last edited by Jackie; 04/13/2013 3:36 PM.
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to impart more subtle flavors.
Last edited by Jackie; 04/13/2013 3:36 PM.
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(This type of dish
Last edited by Jackie; 04/13/2013 3:37 PM.
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is called
Last edited by Jackie; 04/13/2013 3:38 PM.
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Last edited by Jackie; 04/13/2013 3:39 PM.
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your word is sure marinating here. Hope it is ripe for cooking.
----please, draw me a sheep----
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Jackie asked me to post the final and most relevant word in her thread: "escabèche".
Ceci n'est pas un seing.
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your word is sure marinating here. Hope it is ripe for cooking. heh
formerly known as etaoin...
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Marination is a general term for a process in which there might be a small amount of the ceviche process going on, but I think what Jackie is looking for is the technique where that is all that you do and then you eat it without cooking it.
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Marination is a general term for a process in which there might be a small amount of the ceviche process going on, but I think what Jackie is looking for is the technique where that is all that you do and then you eat it without cooking it.
You are no doubt right, but I think of marination as a process and ceviche as a dish.
Ceci n'est pas un seing.
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Reading is a process, too, but all the recipe reading in the world won't get you any edible seafood.
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