moist smoked ham
Hungarian translation: nedves pácolású sonka
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| 19:46 Jan 26, 2009 |
| English to Hungarian translations [PRO] Art/Literary - Food & Drink / food name | |||||||
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|  Selected response from: Dora Miklody Hungary Local time: 13:01 | ||||||
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| 4 +1 | gőzölt és füstölt - gőzöléssel és füstöléssel készült sonka |
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| 4 | nedves pácolású sonka |
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Answers
2 hrs confidence: 
peer agreement (net): +1
peer agreement (net): +1gőzölt és füstölt - gőzöléssel és füstöléssel készült sonka Explanation: Itt elég jól ismerteti a különbséget a húsfélék "moist" és a "dry" kezelési módja között: Cooking methods tend to be broken up into dry heat and moist heat. Moist heat is pretty self explanatory- heat is conducted to the food by water or water-based liquids like stock or by steam, etc. Dry heat is conducted without moisture. So hot air, hot metal, radiation, and even hot fat. This might surprise you, but deep frying and sautéing are both considered dry heating. Now, again, as a general rule, static muscles do best with dry heat methods, and locomotive muscles tend to do best with moist heat. Locomotive muscles have a lot of what’s called “connective tissue.” Connective tissue consists of collagen and elastin. Elastin does not break down during cooking and needs to be cut out for tenderization. But collagen does break down when cooked long and slow in the presence of moisture, making tougher pieces of meat more tender. Moist heating methods include poaching, simmering, boiling, steaming (and smoking), and braising. Dry heating methods include roasting, baking, broiling, griddling, pan-broil, sautéing, pan-frying, deep-frying, and grilling. http://theeatdown.wordpress.com/preferr ed-cooking-methods-for-fabricated-cuts-of-meat/ A sonka a "steaming and smoking" módszerrel készült. -------------------------------------------------- Note added at 3 hrs (2009-01-26 22:48:26 GMT) -------------------------------------------------- Ha csak "smoked", akkor szárazon füstölt. Némelyik módszert párosítani lehet, így lett a fentiből moist smoked ham. A "wet cured ham" nem ugyanaz, mint a "moist ham". További ismertető: www.waitrose.com/recipes/glossarytermpopup.aspx?glossaryid=... |
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9 mins confidence:
nedves pácolású sonka Explanation: van száraz és van nedves pác -------------------------------------------------- Note added at 12 óra (2009-01-27 08:01:02 GMT) -------------------------------------------------- és magyarul a sonka szerint automatikusan azt is jelenti, hogy füstölt is -------------------------------------------------- Note added at 13 óra (2009-01-27 08:57:57 GMT) -------------------------------------------------- de minden, ami összefüggő húsdarab (vagyis nem kolbász), pácolnak előtte. A nedves pác, az az, amikor valami lébe áztatják, a szárazpác az amikor száraz alapanyagok közé teszik (só, fűszerek, és azok a hús saját nedve révén kerülnek be a húsba) , mindkét esetben utána kicsepegtetik , majd füstölik |
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