Glossary entry (derived from question below)
română term or phrase:
fleică de vită
engleză translation:
beef plate/ flank or brisket
Added to glossary by
bobe
Jun 23, 2008 19:48
15 yrs ago
9 viewers *
română term
fleică de vită
din română în engleză
Altele
Bucătărie/Artă culinară
cuts of meat
La un "back translation" am o listă de diferite tipuri de carne si conţinutul respectiv de proteine ( de fapt m-ar interesa echivalentele cam pt. toate): antricot , muschi de vita, *fleică de vită*(rib eye steak?).
Mulţumiri anticipate.
Mulţumiri anticipate.
Proposed translations
(engleză)
| 5 | beef plate/ flank or brisket |
Anca Nitu
|
| 4 +1 | beef flank |
Mihaela BUFNILA
|
| 3 | beef skirt |
Andreea Vertes
|
Change log
Jun 25, 2008 13:38: PB Trans changed "Field (specific)" from "Alimente şi lactate" to "Bucătărie/Artă culinară"
Proposed translations
23 ore
Selected
beef plate/ flank or brisket
FLÉICĂ, fleici, s.f. Bucată de carne de pe pântecele bovinelor, care se consumă de obicei friptă la grătar. – Din germ. Flecken.
Sursa: DEX '98 | Trimisă de LauraGellner, 13 May 2004 | Greşeală de tipar
http://dexonline.ro/search.php?cuv=fleica
linkul de mai jos are un desen cu explicatii
http://en.wikipedia.org/wiki/Brisket
http://www.beeffoodservice.com/cuts/Info.aspx?Code=18
Beef Plate, Outside Skirt, IMPS/NAMP 121C -- The trimmed, boneless portion of the diaphragm muscle, which is attached to the 6th through 12th ribs on the underside of the short plate. The membrane, which is trimmed close to the lean, is attached.
• Beef Plate, Inside Skirt, IMPS/NAMP 121D -- A trimmed, boneless portion with the membrane removed. The lean surface is trimmed practically free of fat.
eu as vota cu "plate" dar "fleica" e cam toata burta
Sursa: DEX '98 | Trimisă de LauraGellner, 13 May 2004 | Greşeală de tipar
http://dexonline.ro/search.php?cuv=fleica
linkul de mai jos are un desen cu explicatii
http://en.wikipedia.org/wiki/Brisket
http://www.beeffoodservice.com/cuts/Info.aspx?Code=18
Beef Plate, Outside Skirt, IMPS/NAMP 121C -- The trimmed, boneless portion of the diaphragm muscle, which is attached to the 6th through 12th ribs on the underside of the short plate. The membrane, which is trimmed close to the lean, is attached.
• Beef Plate, Inside Skirt, IMPS/NAMP 121D -- A trimmed, boneless portion with the membrane removed. The lean surface is trimmed practically free of fat.
eu as vota cu "plate" dar "fleica" e cam toata burta
4 KudoZ points awarded for this answer.
Comment: "Mersi Anca- asta cred ca e raspunsul care lcuprinde toate variantele de mai sus. Cred ca originalul meu era "brisket", but I will never know. Aici un alt site cf.clar si informativ cu totul despre transarea carnii de vita.http://www.culinar.ro/forum/index.php?showtopic=15185&mode=threaded"
10 ore
Andreea Vertes
România
România
Native in română
Works in field
România
Take my word for it!
Native in: română
Works in: din engleză în română, din franceză în română, din română în engleză, and 1 more.
beef skirt
Nu sunt sigură de corectitudinea răspunsului, dar am găsit aici un site care poate vă va fi util: http://www.hub-uk.com/cooking/tipsbeef.htm
Beef skirt steak
Other Names: Bavette aloyau or hampe (French), carne de falda or falda residual (Spanish), fajita (Latin American), goose-skirt or thin skirt (British), Philadelphia steak, spuntatura di lombata, bavetta oculo de aba, or lombatello sottile (Italian).
General Description: Skirt steak is a thin, long, fan-shaped cut from the beef plate (belly) primal. Like its neighbor the hanger steak, skirt steak is one of the most flavorful of all steaks. There are two types of skirt: inside and outside, with inside skirt preferred because it doesn’t have as much membrane to be removed. This belt-shaped flap of tender meat is the source of the word fajita (“belt” in Spanish). Skirt steak is the authentic meat for fajitas, preferably cooked over natural wood or charcoal. This cut is particularly delicious when marinated because its loose texture allows it to absorb flavors and its strong taste holds up to bold seasonings.
http://www.chow.com/ingredients/250
Skirt steak is a thin, long, fan-shaped cut from the beef plate (belly) primal.
După definiţia din DEX a fleicii:"Bucată de carne de pe pântecele bovinelor", cred că beef skirt e corect.
Beef skirt steak
Other Names: Bavette aloyau or hampe (French), carne de falda or falda residual (Spanish), fajita (Latin American), goose-skirt or thin skirt (British), Philadelphia steak, spuntatura di lombata, bavetta oculo de aba, or lombatello sottile (Italian).
General Description: Skirt steak is a thin, long, fan-shaped cut from the beef plate (belly) primal. Like its neighbor the hanger steak, skirt steak is one of the most flavorful of all steaks. There are two types of skirt: inside and outside, with inside skirt preferred because it doesn’t have as much membrane to be removed. This belt-shaped flap of tender meat is the source of the word fajita (“belt” in Spanish). Skirt steak is the authentic meat for fajitas, preferably cooked over natural wood or charcoal. This cut is particularly delicious when marinated because its loose texture allows it to absorb flavors and its strong taste holds up to bold seasonings.
http://www.chow.com/ingredients/250
Skirt steak is a thin, long, fan-shaped cut from the beef plate (belly) primal.
După definiţia din DEX a fleicii:"Bucată de carne de pe pântecele bovinelor", cred că beef skirt e corect.
Note from asker:
| Mersi frumos, Andrea. Asta e de fapt termenul pe care deja l-am folosit si trimes (totusi, cred ca nu este folosit in US) . Am inclus la glosar raspunsul Ancai, ca sa avem toate variantele. Vezi si referinta mea acolo. Thanks again. |
+1
10 ore
Mihaela BUFNILA
România
România
Native in română
România
20 years of translation
Native in: română
Works in: din engleză în română, din franceză în română, din română în engleză, and 1 more.
Related KudoZ points
:
4
beef flank
Pentru fleică: http://dexonline.ro/search.php?cuv=fleică
După care: http://www.hub-uk.com/cooking/tipsbeef.htm
Şi pentru exmplificare:http://images.google.ro/images?hl=en&q="beef flank"&gbv=2
Iar pentru cine a luat micul dejun: http://www.iabeef.org/May/G. Past May Beef Month Recipes & P...
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Note added at 11 hrs (2008-06-24 07:03:43 GMT)
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http://www.altadict.ro/?lng=ro&dir=enro&word=flank
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Note added at 11 hrs (2008-06-24 07:13:23 GMT)
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http://www.askthemeatman.com/beef_flank_and_plate_primal_cut...
Aici se explică diferenţa între cele două variante. Poate te ajută.
După care: http://www.hub-uk.com/cooking/tipsbeef.htm
Şi pentru exmplificare:http://images.google.ro/images?hl=en&q="beef flank"&gbv=2
Iar pentru cine a luat micul dejun: http://www.iabeef.org/May/G. Past May Beef Month Recipes & P...
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Note added at 11 hrs (2008-06-24 07:03:43 GMT)
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http://www.altadict.ro/?lng=ro&dir=enro&word=flank
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Note added at 11 hrs (2008-06-24 07:13:23 GMT)
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http://www.askthemeatman.com/beef_flank_and_plate_primal_cut...
Aici se explică diferenţa între cele două variante. Poate te ajută.
Note from asker:
| Mersi frumos, Mihaela. Am inclus la glosar raspunsul Ancai, ca sa avem toate variantele. |
Peer comment(s):
| agree |
Ioana Isai (X)
11 ore
|
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