Pronunciation Noun
salamander (plural salamanders)
- A long, slender, chiefly terrestrial amphibian of the order Caudata, superficially resembling a lizard.
- 1672, Thomas Browne, Pseudodoxia Epidemica, 1852, Simon Wilkin (editor), The Works of Sir Thomas Browne, Volume 1, page 292 ↗,
- […] 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."
- 1672, Thomas Browne, Pseudodoxia Epidemica, 1852, Simon Wilkin (editor), The Works of Sir Thomas Browne, Volume 1, page 292 ↗,
- (mythology) 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.
- 1920, Peter B. Kyne, The Understanding Heart, Chapter XI
- “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. …”
- 1849, John Brand, Observations on the Popular Antiquities of Great Britain: Chiefly Illustrating the Origin of Our Vulgar and Provincial Customs, Ceremonies, and Superstitions, Volume 3, page 372
- "There is a vulgar error," says the author of the Brief Natural History, p. 91, "that a salamander lives in the fire. Yet both Galen and Dioscorides refute this opinion; and Mathiolus, in his Commentaries upon Dioscorides, a very famous physician, affirms of them, that by casting of many a salamander into the fire for tryal he found it false. The same experiment is likewise avouched by Joubertus."
- 1920, Peter B. Kyne, The Understanding Heart, Chapter XI
- (cooking) A metal utensil with a flat head which is heated and put over a dish to brown the top.
- 1977, Richard Daunton-Fear, Penelope Vigar, Australian Colonial Cookery (discussing 19th century cookery), Rigby, 1977, ISBN 0-7270-0187-6, page 41
- 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.
- 1977, Richard Daunton-Fear, Penelope Vigar, Australian Colonial Cookery (discussing 19th century cookery), Rigby, 1977, ISBN 0-7270-0187-6, page 41
- (cooking) A small broiler (North America) or grill (Britain), used in professional cookery primarily for browning.
- The chef first put the steak under the salamander to sear the outside.
- The pouched gopher, Geomys tuza, of the southern United States.
- (UK, obsolete) A large poker.
- (metallurgy) Solidified material in a furnace hearth.
- salamandrian
- salamandric
- salamandrid
- salamandriform
- salamandrine
- salamandroid
- salamandrous
- French: salamandre
- German: Salamander
- Italian: salamandra
- Portuguese: salamandra
- Russian: салама́ндра
- Spanish: salamandra
- German: Salamander
- Italian: salamandra
- Russian: салама́ндра
- Spanish: salamandra
- German: Salamander
- Italian: salamandra
- German: Salamander
- Italian: salamandra
- Spanish: salamandra
salamander (salamanders, present participle salamandering; past and past participle salamandered)
- To use a salamander (cooking utensil) in a cooking process.
- 19th century (quoted 1977), recipe in Richard Daunton-Fear, Penelope Vigar, Australian Colonial Cookery, Rigby, ISBN 978-0-7270-0187-0, page 41:
- When cold, sprinkle the custard thickly with sugar and salamander it.
- 19th century (quoted 1977), recipe in Richard Daunton-Fear, Penelope Vigar, Australian Colonial Cookery, Rigby, ISBN 978-0-7270-0187-0, page 41:
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