Glossary entry (derived from question below)
French term or phrase:
Coller
English translation:
to gel
- The asker opted for community grading. The question was closed on 2012-11-29 11:54:07 based on peer agreement (or, if there were too few peer comments, asker preference.)
Nov 26, 2012 10:55
11 yrs ago
2 viewers *
French term
Coller
French to English
Other
Cooking / Culinary
This is from a guide for new students at a cookery school, in the list of defined terms. The entry is:
"Coller: Ajouter de la gélatine dans une préparation servie froide pour l’épaissir ou la durcir". As I have a definition, I understand what it means, but I have no idea what the equivalent term would be in (American, if poss) English.
Any help would be greatly appreciated! Thank you.
"Coller: Ajouter de la gélatine dans une préparation servie froide pour l’épaissir ou la durcir". As I have a definition, I understand what it means, but I have no idea what the equivalent term would be in (American, if poss) English.
Any help would be greatly appreciated! Thank you.
Proposed translations
(English)
| 4 +7 | to gel |
B D Finch
|
| 4 +2 | Gelatinize |
Beth Burleigh (X)
|
| 3 +2 | set |
Claire Cox
|
| 4 | bind |
Tony M
|
| 3 -1 | To set in jelly |
Rachel Fell
|
Proposed translations
+7
2 hrs
Selected
to gel
www.gelatin-gmia.com/images/GMIA_Gelatin_Manual_2012.pdf
"Gelatin in Meats – Gelatin is used to gel aspics, head cheese, souse, chicken rolls, glazed and canned hams, and jellied meat products of all kinds. "
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Note added at 2 hrs (2012-11-26 13:03:03 GMT)
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www.education.com/science-fair/.../amount-water-gel-affect-...
"What effect does the addition of fresh fruit have on the ability of a gelatin to gel? Canned fruit? Types of fruit—citrus or noncitrus? "
www.geliko.com/
"Globally recognized as a safe and highly functional natural ingredient, gelatin has been used for centuries to gel and thicken food products."
"Gelatin in Meats – Gelatin is used to gel aspics, head cheese, souse, chicken rolls, glazed and canned hams, and jellied meat products of all kinds. "
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Note added at 2 hrs (2012-11-26 13:03:03 GMT)
--------------------------------------------------
www.education.com/science-fair/.../amount-water-gel-affect-...
"What effect does the addition of fresh fruit have on the ability of a gelatin to gel? Canned fruit? Types of fruit—citrus or noncitrus? "
www.geliko.com/
"Globally recognized as a safe and highly functional natural ingredient, gelatin has been used for centuries to gel and thicken food products."
4 KudoZ points awarded for this answer.
Comment: "Selected automatically based on peer agreement."
+2
7 mins
Gelatinize
A quick browse of wordreference (scroll down to the 'culinary' entry) suggests 'jelly, jellify' for UK English and 'gelatinize, add aspic to' for US English
Note from asker:
| You have no idea how long I spent researching this, including looking on Wordreference. I can't believe I missed this entry! I'm just going to close the question now as this is exactly what I was looking for. Thank you for pointing it out to me! |
Peer comment(s):
| agree |
Lara Barnett
10 mins
|
| neutral |
B D Finch
: I think we'd use the verb "to gel", rather than "to jellify".
1 hr
|
| neutral |
Tony M
: The problem is, we don't only do this using gelatine, so I think this would be risky as a translation; there are plenty of other substances, such as egg-white, agar-agar, etc. that we might use. / In my UK catering training, I never heard this term.
2 hrs
|
|
Thanks Tony, good point - looks like the right translation for "coller" is going to be very much context-dependent
|
|
| agree |
Yvonne Gallagher
3 hrs
|
+2
1 hr
Claire Cox
United Kingdom
United Kingdom
Native in English
Works in field
United Kingdom
French & German Technical Translations
Native in: English
Works in: French to English, German to English
Related KudoZ points
:
56
set
is what I would use here; that's my understanding of why we'd use gelatine in a recipe
Peer comment(s):
| neutral |
Tony M
: Yes, up to a point, and in colloquial usage; the trouble is, one can also use things like cornflour to make a cream set, but that isn't 'coller'... :-( / 'to set' is really 'prendre' or 'faire prendre'.
1 hr
|
| neutral |
cc in nyc
: setting occurs after the gelatin has been added.
1 hr
|
| agree |
James Perry
: I would go with this (however, I am from UK). But this is always the term I have heard with gelatine/jellies (same thing) all my life.
21 hrs
|
| agree |
Debbie Lim
23 hrs
|
-1
21 hrs
Rachel Fell
United Kingdom
United Kingdom
Native in English
Specializes in field
United Kingdom
Thorough, knowledgeable and resourceful
Native in: English (Variant: UK) 
Works in: French to English, Spanish to English, Italian to English, and 4 more.
Related KudoZ points
:
84
To set in jelly
though this isn't gelatine-specific
Peer comment(s):
| disagree |
Tony M
: The term doesn't mean to set IN jelly — it actually means 'to make something set', the 'jelly' being more likely WITHIN rather than AROUND it. / Yes indeed, as I was at pains to point out, 'bind' cannot be used in all cases.
1853 days
|
|
No, it isn't to set in a jelly, it's to form a gel or set as a gel; in asker's specific context "coller" would be to gel. I wouldn't use "to bind" for gelatine.
|
1854 days
bind
Because the term 'coller' in FR can have such a wide range of meanings and hence translations, here's another important one to remember: 'to bind'; again, used in more restrictive meanings that the FR term, so needs to be used with caution. But if 'coller' has the sense of 'make loose ingredients stick together', then 'bind' is a good option — in EN, very often by using an egg: "Use an egg to bind the ingredients together..." etc.
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Note added at 1856 jours (2017-12-26 14:17:34 GMT) Post-grading
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As Rachel points out, so perhaps I should have been more explicit: in situations where actual gelatine is used, 'to bind' is unlikely to be the right solution for 'coller'
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Note added at 2235 days (2019-01-10 08:12:06 GMT) Post-grading
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Just to reiterate, as this has come up again recently: 'to bind' is the official, usual culinary technical term for this, albeit used in a more restricted range of circumstances than in FR.
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Note added at 1856 jours (2017-12-26 14:17:34 GMT) Post-grading
--------------------------------------------------
As Rachel points out, so perhaps I should have been more explicit: in situations where actual gelatine is used, 'to bind' is unlikely to be the right solution for 'coller'
--------------------------------------------------
Note added at 2235 days (2019-01-10 08:12:06 GMT) Post-grading
--------------------------------------------------
Just to reiterate, as this has come up again recently: 'to bind' is the official, usual culinary technical term for this, albeit used in a more restricted range of circumstances than in FR.
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