coddle
American Heritage Dictionary:
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cod·dle
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coddle
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To cook slowly in water kept just below boiling point.
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A cooking method most often used with eggs, though other foods can be coddled as well. There are special containers with tight-fitting lids called "egg coddlers" made specifically for this purpose. Coddling is usually done by placing the food in an individual-size container that is covered, set in a larger pan of simmering water and placed either on stovetop or in the oven at very low heat. The gentle warmth of this water bath slowly cooks the food. Coddling can also be done by gently lowering the food into water that's come to a boil and removed from the heat.
Roget's Thesaurus:
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coddle
verb
- To treat with indulgence and often overtender care: baby, cater, cosset, indulge, mollycoddle, overindulge, pamper, spoil. See treat well/treat badly/treat.
Word Tutor:
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coddle
IN BRIEF: v. - Cook in nearly boiling water; Treat with excessive indulgence.
Tutor's tip: She loves to "cuddle" (hug or affectionately embrace) her child, and also to "coddle" (to pamper) her by serving her favorite dish of "cuttle" (a type of fish).
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Random House Word Menu:
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categories related to 'coddle'
- Cooking Techniques - coddle: (vb) cook in water just below boiling point
- Approval, Respect, and Recognition - coddle: (vb) treat with extreme care
See crossword solutions for the clue Wikipedia on Answers.com:
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Coddle
Coddle (sometimes Dublin coddle) is an Irish dish consisting of layers of roughly sliced pork sausages and rashers (thinly sliced, somewhat fatty back bacon) with sliced potatoes, and onions. Traditionally, it can also include barley.
Coddle is traditionally associated with Dublin, Ireland.[1] It was reputedly a favourite dish of Seán O'Casey and Jonathan Swift,[2] and it appears in several Dublin literary references including the works of James Joyce.[3]
The dish is semi-boiled, and semi-steamed in the stock produced by boiling the rashers and sausages. Some traditional recipes favour the addition of a small amount of Guinness to the pot, but this is very rare in modern versions of the recipe.[2] The dish should be cooked in a pot with a well-fitting lid in order to steam the ingredients left uncovered by water.[1] The only seasoning is usually salt, pepper, and occasionally parsley. It could be considered a comfort food in Ireland, and is inexpensive, easy to prepare and quick to cook. It is often eaten in the winter months. In the days when Catholics were not supposed to eat meat on Fridays, this was a meal often eaten on Thursdays as it allowed a family to use up any remaining sausages or rashers.
The name comes from the verb coddle, meaning to cook food in water below boiling, which in turn derives from caudle, a warm drink given to the sick.
See also
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Bacon portal |
References
- ^ a b A Little Irish Cookbook. Appletree. 1986. ISBN 086281166x.
- ^ a b O'Connor, Derek (September 21, 2008). "Food that Only The Irish Eat (Apparently)". Sunday Tribune (Sunday Tribune). http://www.tribune.ie/article/2008/sep/21/food-that-only-the-irish-eat-apparently/
- ^ Veronica Jane O'Mara & Fionnuala O'Reilly. (1993). "A Trifle, a Coddle, a Fry: An Literary Irish Cookbook" . Wakefield: Moyer Bell. ISBN 1559210818.
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Translations:
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Coddle
Dansk (Danish)
v. tr. - forkæle, småkoge, opfordre
Nederlands (Dutch)
verwennen, bijvoeding geven, zachtjes koken
Français (French)
v. tr. - choyer, dorloter, (Culin) faire cuire (des ¯ufs) en cocotte
Deutsch (German)
v. - verwöhnen
Ελληνική (Greek)
v. - παραχαϊδεύω, κανακεύω, σιγοβράζω (αβγά κ.λπ.)
Italiano (Italian)
coccolare, viziare
Português (Portuguese)
v. - cozinhar em fogo brando, mimar, tratar como inválido
Русский (Russian)
обхаживать, нежить
Español (Spanish)
v. tr. - mimar, consentir
Svenska (Swedish)
v. - skämma bort, koka sakta, förvälla
中文（简体）(Chinese (Simplified))
娇养, 煮蛋, 溺爱
中文（繁體）(Chinese (Traditional))
v. tr. - 嬌養, 煮蛋, 溺愛
한국어 (Korean)
v. tr. - 소중히 기르다, 약한 불로 삶다
日本語 (Japanese)
v. - 甘やかす, とろ火でゆでる
العربيه (Arabic)
(فعل) دلل, دلع, عامله برقه و لطف
עברית (Hebrew)
v. tr. - בישל באיטיות, פינק
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American Heritage Dictionary
The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.
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A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.
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Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.
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