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coddle

 
(kŏd'l) pronunciation
tr.v., -dled, -dling, -dles.
  1. To cook in water just below the boiling point: coddle eggs.
  2. To treat indulgently; baby. See synonyms at pamper.

[Possibly alteration of CAUDLE.]

coddler cod'dler n.

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To cook slowly in water kept just below boiling point.

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:

coddle

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verb

    To treat with indulgence and often overtender care: baby, cater, cosset, indulge, mollycoddle, overindulge, pamper, spoil. See treat well/treat badly/treat.


v

Definition: indulge, pamper
Antonyms: ignore, turn away

Word Tutor:

coddle

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pronunciation

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:

categories related to 'coddle'

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Random House Word Menu by Stephen Glazier
For a list of words related to coddle, see:

  See crossword solutions for the clue Coddle.
Coddle with carrots, which are not used in the traditional recipe.
A cooked rasher. Raw bacon rashers are an essential ingredient of 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.

See also

NCI bacon.jpg Bacon portal

References

  1. ^ a b A Little Irish Cookbook. Appletree. 1986. ISBN 086281166x. 
  2. ^ 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/ 
  3. ^ Veronica Jane O'Mara & Fionnuala O'Reilly. (1993). "A Trifle, a Coddle, a Fry: An Literary Irish Cookbook" . Wakefield: Moyer Bell. ISBN 1559210818. 



Translations:

Coddle

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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


 
 
Related topics:
codle
correct
cocker

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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.  Read more
Oxford Food & Nutrition Dictionary. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more
Barron's Food Lover's Companion. Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.  Read more
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