What is another word for paillard?

Pronunciation: [pˈe͡ɪlɑːd] (IPA)

Paillard is a specific meat preparation technique that refers to the process of pounding the meat to make it thinner before cooking. While there are no exact synonyms for the word paillard, there are a few alternative terms that refer to a similar technique. For instance, you might hear the term "escalope" used to describe thin slices of meat that have been pounded. Another word that is sometimes used interchangeably with paillard is "filet," which also refers to a cut of meat that has been flattened for cooking. Other possible synonyms for paillard might include "cutlet," "veneered meat," or simply "thinly sliced meat".

What are the hypernyms for Paillard?

A hypernym is a word with a broad meaning that encompasses more specific words called hyponyms.

What are the opposite words for paillard?

"Paillard" is a term that describes a food item that has been pounded thin and often grilled or fried. Its antonyms would be words that describe foods that are thick and substantial in texture. These may include terms such as "succulent," "plump," "juicy," "thick," "hearty," or "substantial." These terms are often used to describe meat dishes that are cooked at low temperatures or prepared with rich sauces, such as a hearty stew or a thick gravy. The antonyms of "paillard" provide a contrast to the lightness and crispiness of this popular culinary technique, offering a range of dishes that are comforting, satisfying, and deeply flavorful.

What are the antonyms for Paillard?

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