- A (usually) terrestrial amphibian, resembling a lizard; taxonomic order Caudata
- (mythology) A creature much like a lizard that is resistant to and lives in fire, hence the elemental being of fire.
- (cooking) A metal utensil with a flat head which is heated and put over a dish to brown the top.
- 1977: 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. — Richard Daunton-Fear and Penelope Vigar, Australian Colonial Cookery, Rigby, 1977, ISBN 0-7270-0187-6, page 41 (discussing 19th century cookery)
- (cooking) In a professional kitchen a small broiler, used primarily for browning.
- The chef first put the steak under the to sear the outside.
- Dutch: salamander
- French: salamandre
- German: Salamander
Etymology: From Old French salamandre, from Latin salamandra, from Greek . Originating from Persian ÙÙ (samandar): sÄm = Fire, andarÅn = Within, as it was thought to be able to walk through fire, which is false.
- To apply a
- Noun, salamander (flat iron utensil above) in a cooking process.
- 19th C.: When cold, sprinkle the custard thickly with sugar and it. — a 19th century crème brí»lée recipe quoted in Richard Daunton-Fear and Penelope Vigar, Australian Colonial Cookery, Rigby, 1977, ISBN 0-7270-0187-6, page 41
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