salamander

Tanımlar (İngilizce)

1. isim A long, slender, chiefly terrestrial amphibian of the order Caudata, superficially resembling a lizard.

   “[…]and most plainly Pierius, whose words in his hieroglyphicks are these: "Whereas it is commonly said that a salamander extinguisheth fire, we have found by experience that it is so far from quenching hot coals, that it dyeth immediately therein."”

2. isim A creature much like a lizard that is resistant to and lives in fire (in which it is often depicted in heraldry), hence the elemental being of fire.

   ““Not a chance, Ranger,” Bob Mason was speaking. “This little cuss is a salamander. He's been travelling through fire all day and there isn't a blister on him. …””

3. isim A metal utensil with a flat head which is heated and put over a dish to brown the top.

   “The salamander, a fairly long metal utensil with a flat rounded head, was left in the fire until red hot and then used to brown the top of a dish without further cooking.”

4. isim A small broiler (North America) or grill (Britain) that heats the food from above, used in professional cookery primarily for browning.

   “The chef first put the steak under the salamander to sear the outside.”

5. isim A pouched gopher (Geomys pinetis etc.)
6. isim A large poker.

   “Multitudes had little Tin Kettles in their Houses, with Small-coal kindled, to light their Pipes withal; though in some places they use Candles, in others Salamanders”

7. isim Solidified material in a furnace hearth.

   “Salamander tapping is done at the salamander base, which is the bottom-most level of the liquid pool in a blast furnace hearth. A high degree of precision is required to tap the salamander base effectively”

8. isim A portable stove used to heat or dry buildings under construction.

   “The necessary fires alone — the salamanders and tinner's pots — had caused dozens of small blazes.”

9. isim A fire-eater (performer who pretends to swallow fire).
10. fiil To use a salamander (cooking utensil) in a cooking process.

    “When cold, sprinkle the custard thickly with sugar and salamander it.”