Apr 29, 2013 16:22
11 yrs ago
1 viewer *
Spanish term
con textura de corte
Spanish to English
Other
Cooking / Culinary
Pastry
Por ejemplo un gelificado, que presenta una textura sólida y fácil de cortar; o también una ganache para bañado.
Proposed translations
(English)
| 3 +1 | [with/of a] cuttable texture |
Rachel Fell
|
Proposed translations
+1
5 hrs
Rachel Fell
United Kingdom
United Kingdom
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Native in: English (Variant: UK) 
Works in: French to English, Spanish to English, Italian to English, and 4 more.
Related KudoZ points
:
184
[with/of a] cuttable texture
Gums such as pectin are great options to help combat this and provide a creamy and ‘cuttable’ texture.
http://www.foodbusinessnews.net/articles/news_home/Supplier-...{04E3FDBE-5D65-4CC4-9AFA-CFD0B1AEDF6A}&cck=1
Modifying mouthfeel is an important facet of hydrocolloid use, but it does go beyond thickening or adding body. Xanthan gum might come across as slimy due to its long, cohesive structure, which is unpleasant in certain applications. A kappa-carrageenan or agar can promote a stiff, even cuttable texture that might be appropriate in a dessert. But these effects need to be carefully weighed in the finished product. For example, "a brittle gel does not lead to succulence," says Conklin. "Think of a cooked egg white's texture; you'd never say it was juicy."
http://taninos.tripod.com/gum.htm
Peer comment(s):
| agree |
Rosaelena5 (X)
115 days
|
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Thank uou Rosaelena :-)
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Reference comments
12 mins
Reference:
Words commonly used to describe Water Dessert Jellies are brittleness, cohesiveness, elastic, creamy, sticky, firm, wobbling, syneresis, easy demoulding, first bite or cut through and hard or soft gels. One word to describe these attributes is “TEXTURE”.
http://www.cpkelco.com/market_food/app-water-desserts.html
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Note added at 14 mins (2013-04-29 16:36:20 GMT)
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Using this method often allows one to collect even dried basidiomes of larger jelly fungi ... Texture: Here, the texture is much like that of gelatin, quivery like Jello, but .... delicate than cork - very easily cut or sliced into section with a razor blade.
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Note added at 15 mins (2013-04-29 16:37:18 GMT)
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http://www.svims.ca/council/Jelly.htm
http://www.cpkelco.com/market_food/app-water-desserts.html
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Note added at 14 mins (2013-04-29 16:36:20 GMT)
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Using this method often allows one to collect even dried basidiomes of larger jelly fungi ... Texture: Here, the texture is much like that of gelatin, quivery like Jello, but .... delicate than cork - very easily cut or sliced into section with a razor blade.
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Note added at 15 mins (2013-04-29 16:37:18 GMT)
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http://www.svims.ca/council/Jelly.htm
Discussion
"Los mono y diglicéridos de ácidos grasos nos permiten elaborar un praliné de pistacho con textura de corte sin cobertura de chocolate ni manteca de cacao."
The phrase 'con textura de corte' is widely used in professional pastry in Spanish, it's just that kind of phrases which every pastry chef uses, like for example 'agradable al paladar' and so on.