Glossary entry (derived from question below)
Spanish term or phrase:
añadir a hebra muy fina
English translation:
add in a very fine stream
Added to glossary by
Bubo Coroman (X)
Oct 3, 2010 11:05
13 yrs ago
2 viewers *
Spanish term
añadir a hebra muy fina
Spanish to English
Other
Cooking / Culinary
recipe
From a recipe "Espuma de frambuesa con gelée de fresas":
Elaboración
Espuma:
Añadir las yemas a la pulpa de frambuesas y verter sobre ellas el jarabe para pasteurizarlas. Fundir en la mezcla la gelatina y añadir el merengue italiano en ello fundimos la gelatina y le añadimos el merengue italiano (montar las claras mientras se pone a fuego el agua y el azúcar hasta punto de hebra fuerte para, luego, ***añadir a hebra muy fina*** sobre las claras montadas). Añadir la nata semimontada y colocar en los moldes.
Many thanks
Elaboración
Espuma:
Añadir las yemas a la pulpa de frambuesas y verter sobre ellas el jarabe para pasteurizarlas. Fundir en la mezcla la gelatina y añadir el merengue italiano en ello fundimos la gelatina y le añadimos el merengue italiano (montar las claras mientras se pone a fuego el agua y el azúcar hasta punto de hebra fuerte para, luego, ***añadir a hebra muy fina*** sobre las claras montadas). Añadir la nata semimontada y colocar en los moldes.
Many thanks
Proposed translations
(English)
4 +2 | add in a very fine stream | Isamar |
4 +3 | whisk into (the whisked egg whites) in a (very) thin stream | Cecilia Gowar |
Proposed translations
+2
22 mins
Selected
add in a very fine stream
My understanding is that the caramel is added quickly but not all at once in a fine stream to the egg whites
Peer comment(s):
agree |
Lanna Rustage
: agree!
4 hrs
|
Thanks Lanna!
|
|
agree |
claudia16 (X)
: yes fine
4 hrs
|
Thanks Claudia!
|
4 KudoZ points awarded for this answer.
Comment: "thanks so much Cecilia and Isa!"
+3
16 mins
whisk into (the whisked egg whites) in a (very) thin stream
http://uktv.co.uk/food/recipe/aid/583004
When the syrup temperature reaches 110C, whisk the whites in a large bowl until stiff using electric beaters. When the syrup temperature reaches 115C, slowly and carefully whisk it into the whisked whites in a thin stream taking care not to let the syrup run onto the whisk.
When the syrup temperature reaches 110C, whisk the whites in a large bowl until stiff using electric beaters. When the syrup temperature reaches 115C, slowly and carefully whisk it into the whisked whites in a thin stream taking care not to let the syrup run onto the whisk.
Peer comment(s):
agree |
Grace Girouard
3 mins
|
Thanks Grace!
|
|
agree |
Isamar
: You beat me to it!
6 mins
|
Thanks Isamar!
|
|
agree |
Noni Gilbert Riley
22 mins
|
Thanks Noni!
|
Discussion
It probably makes more sense now!!