recuit
/ʁə.kɥi/
FR
A cooking or baking term referring to cooked dough, especially a second rising of dough after kneading and shaping before baking
Le recuit donne plus de légèreté à la pâte à pain.
The second rising gives more lightness to the bread dough.
Etymology
Recuit comes from the past participle of the French verb recuire, meaning 'to cook again', formed from the prefix re- (again) and cuire (to cook). It entered culinary usage in the 16th century to describe an additional cooking or rising step.
Memory Aid
Split the word into 're-' (meaning 'again') and 'cuit', which looks similar to English 'cook' — remember it means 'cooked again' or a second rising.
Collocations
pâte en recuitdeuxième recuittemps de recuit
Synonyms
deuxième levéedeuxième pousse
Related Words
cuirecuitlevéepâtepâtisserie