Users' questions

What does au bleu means?

What does au bleu means?

: cooked by boiling in acidulated water immediately after being killed and cleaned but without being washed or scaled —used especially of trout.

What is au bleu in food production?

The French term translated as “with blue”. The term references the skin color of a fish as it is boiled. It is most often used to describe the process of placing fish, immediately after being killed, into a pot of boiling broth to be prepared for serving.

What does the term Aublu means?

1 : a Hawaiian tree (Sideroxylon sandwicense) the milky juice of which is used as birdlime. 2 : a Hawaiian tree (Sapindus oahuensis) the fruit of which yields a native soap.

What does Cordon Bleu mean?

The Blue Ribbon
First, we should translate Le Cordon Bleu. For those of us who don’t know a bit of French, it means “The Blue Ribbon.” Then we should ask, “What was the significance of a blue ribbon?” Either way, if you earned the blue ribbon, you were the best of the best.

What is the meaning of the word au bleu?

au bleu. adjective (or adverb) \\(ˌ)ōˈblœ̅, -ˈblə̄, -ˈblü\\. : cooked by boiling in acidulated water immediately after being killed and cleaned but without being washed or scaled —used especially of trout.

How does a Truite au bleu become blue?

Truite au bleu is an unusual and nearly forgotten French dish in which a trout becomes blue-colored before being poached. The trout needs to be as fresh as possible – it is first stunned (usually by hitting it on the head), then gutted, and left to soak for a short while in vinegar – the process will turn the natural exterior mucus of the fish blue

What kind of perfume is Eau parfumee AU the Bleu?

Eau Parfumee au The Bleu by Bvlgari is a Aromatic fragrance for women and men. Eau Parfumee au The Bleu was launched in 2015. The nose behind this fragrance is Daniela (Roche) Andrier. Top notes are Lavender and Shiso; middle notes are Tea and Violet; base notes are iris and Musk.

When do you boil a trout for au bleu?

\\ (ˌ)ōˈblœ̅, -ˈblə̄, -ˈblü\\. : cooked by boiling in acidulated water immediately after being killed and cleaned but without being washed or scaled —used especially of trout.