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17:03 Feb 16, 2013 |
Dutch to English translations [PRO] Cooking / Culinary / pastry | |||||||
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| Selected response from: Kitty Brussaard Netherlands Local time: 05:58 | ||||||
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3 | anti-curdling sugar |
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Summary of reference entries provided | |||
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schiftsuiker |
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Discussion entries: 1 | |
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anti-curdling sugar Explanation: De schiftsuiker wordt toegevoegd om schifting van de eiwitten tijdens het opkloppen te voorkomen. Feitelijk gaat het hier dus om 'anti-schiftingsuiker'. Anti-curdling sugar We avoid curdling by adding anti-curdling sugar (the first amount) which will form syrup around the cell walls. The syrup will prevent the walls from drying out. If we add the ant-curdling sugar too late the cell walls are already dried and will break. We then get a soft meringue with little volume. If we add he sugar to soon the syrup will be too heavy whereby the cell walls collapse. http://www.bakersassist.nl/baking-technology-confectionery.h... -------------------------------------------------- Note added at 29 min (2013-02-16 17:32:58 GMT) -------------------------------------------------- Volgens mij gaat het hier niet om een bepaald type suiker, maar heeft suiker per definitie deze eigenschap. Misschien is het dan ook beter om dit gewoon te vertalen als "(...) add some sugar as an anti-curdling agent/insurance(...)". -------------------------------------------------- Note added at 2 dagen1 uur (2013-02-18 18:10:28 GMT) -------------------------------------------------- Waarschijnlijk is 'caster sugar' hier de juiste term (zie verwijzing van Sindy). -------------------------------------------------- Note added at 4 dagen (2013-02-21 09:41:52 GMT) Post-grading -------------------------------------------------- Punten komen eigenlijk toe aan Sindy :-) Hierbij nog een link ter ondersteuning van haar indirecte antwoord (zie verwijzingen). Caster sugar is the usual option for meringues – the small grains dissolve easily in the foamy mixture. However, Angela Nilsen of BBC Good Food magazine has taken this a step further, by using half caster and half icing sugar, which is, of course, even finer. The resulting meringues are very light indeed, but to my mind, taste curiously of sherbet – one-dimensionally sweet. They'd be good for a pavlova, but not as a stand-alone treat. This gives me the idea of using golden caster sugar instead, however, which gives a slightly caramelised flavour, and a lovely golden colour. http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/aug/... |
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