Hard ball stage
| 22:47 Dec 8, 2019 |
| English to Arabic translations [PRO] Social Sciences - Cooking / Culinary / Confections | |||||
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| 5 +1 | مرحلة الكرة الصلبة |
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| 5 +1 | طور الكرة الصلبة |
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| 5 | hard ball stage Suger (Arabic) |
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Answers
7 mins confidence: 
peer agreement (net): +1
peer agreement (net): +1| hard ball stage مرحلة الكرة الصلبة Explanation: You are here: Home / Cooking Techniques / Hard-Ball Stage HARD-BALL STAGE This page first published: Jun 27, 2004 · Modified: Jun 24, 2018 · by CooksInfo. Copyright © 2019 Hard-Ball StageHard-Ball Stage © Randal Oulton Contents hide 1 The stages of cooking sugar syrup are: 2 Cooking Tips Hard-Ball Stage is a cooking term meaning that a sugar syrup being heated has reached 121 – 130 C (250 – 266 F.) It is a test of how hot a sugar syrup is, and of how much water is left in it. At this point of heating, the sugar concentration in the syrup is 92%. You test by drizzling a small amount of the sugar syrup from a spoon into a cup of cold water. If the stage has been reached, the syrup will form a firm ball (clump). You can press down on the ball and it will hold its shape; you can take it out of the water and it will hold its shape. Reference: http://https://www.cooksinfo.com/hard-ball-stage |
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1 hr confidence: peer agreement (net): +1
peer agreement (net): +1| hard ball stage طور الكرة الصلبة Explanation: عندما تطبخ شراب السكر ، ستحافظ على شكله الكروي ، لكنه لا يزال لزجًا. كانت الطريقة التقليدية لقياس ذلك هي إسقاط ملعقة صغيرة في وعاء من الماء المثلج ، وأثناء وجودك في الماء ، استخدم أطراف أصابعك لتشكيل كرة. وهناك طريقة أكثر دقة لقياس استخدام مقياس حرارة الحلوى ، وطهي الشراب إلى 250-260F درجة. |
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16 days confidence:
| hard ball stage hard ball stage Suger (Arabic) Explanation: مرحلة تكون الحالة الصلبة للسكر هي مرحله وضع السكر مع الماي على النار وغليانة حتى درجة 250 - 266 فهرنهايت ثم نأخذ ملعقة صغيرة من مقدار الغليان ونضعه في كوب ملئ بالماء البارد فنلاحظ تشكل كرات السكر الصلبة |
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