08:52 Jun 26, 2007 |
English to Italian translations [PRO] Cooking / Culinary | |||||||
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| Selected response from: Caterina Rebecchi Italy Local time: 14:47 | ||||||
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Summary of answers provided | ||||
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3 | vedi link |
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Discussion entries: 3 | |
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vedi link Explanation: ... -------------------------------------------------- Note added at 32 mins (2007-06-26 09:24:42 GMT) -------------------------------------------------- Per "round" dovrebbe intendersi la carne del quarto posteriore del bovino (che comprende: 1 Lombata - 2 Filetto - 3 Scamone - 4 Girello - 5 Fesa esterna - 6 Noce - 7 Fesa interna - 8 Pesce - 9 Geretto). Vedi immagine: http://www.ricetteecooking.com/view.php/id_604/lingua_0/whoi... Primal cut - Round: Beef cuts from the round are located in the rear portion of the carcass, which includes the top of the leg, or hind shank, and the rump. Cuts from the round primal are lean, but not necessarily tender. The fat and marbling that is present in some of the other primal beef cuts help to tenderize and flavor the meat as it cooks. Because of the limited quantity of marbling, round cuts benefit from a moist, slow cooking method such as braising in order to produce the most tender and flavorful meat. Oven roasting may only be used for top quality round cuts. http://www.hormel.com/templates/knowledge/knowledge.asp?cati... -------------------------------------------------- Note added at 33 mins (2007-06-26 09:25:34 GMT) -------------------------------------------------- Bottom Round Steak (Swiss Steak) The bottom round steak is often referred to as a Swiss steak (as is a chuck arm steak). -------------------------------------------------- Note added at 42 mins (2007-06-26 09:34:07 GMT) -------------------------------------------------- "Blade" invece dovrebbe essere un taglio della spalla. -------------------------------------------------- Note added at 42 mins (2007-06-26 09:34:21 GMT) -------------------------------------------------- http://www.chow.com/ingredients/194 |
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