May 15, 2009 05:53
15 yrs ago
German term
aufklaren
German to English
Other
Cooking / Culinary
Wenn sie aufklaren, Erwärmungsprozess beenden, [decorate with the orange slices].
The preparation of this drink involves steaming the ingredients, followed by this step. I edited some stuff out for client confidentiality.
not sure what "aufklaren" here means... the heating process is the steaming.
no umlaut in the original
The preparation of this drink involves steaming the ingredients, followed by this step. I edited some stuff out for client confidentiality.
not sure what "aufklaren" here means... the heating process is the steaming.
no umlaut in the original
Proposed translations
(English)
3 +7 | clarify | FX Fraipont (X) |
5 +2 | to become clear | strongbow (X) |
Proposed translations
+7
21 mins
Selected
clarify
just remove the impurities
"Clarify - To clear a liquid of all solid particles using a special cooking process. (1) To clarify butter means to melt it and pour off the clear top layer from the milky residue at the bottom of the pan. The resulting clear liquid can be used at a higher cooking temperature and will not go rancid as quickly as unclarified butter. (2) To clarify stock, egg whites and/or eggshells are commonly added and simmered for about 15 minutes. The egg whites attract and trap particles from the liquid. After cooling, strain the mixture through a cloth-lined sieve to remove residue. (3) To clarify rendered fat, add hot water and boil for about 15 minutes. The mixture should then be strained through several layers of cheesecloth and chilled. The resulting layer of fat should be completely clear of residue. "
http://whatscookingamerica.net/Glossary/CookingTerms.htm
"Clarify - To clear a liquid of all solid particles using a special cooking process. (1) To clarify butter means to melt it and pour off the clear top layer from the milky residue at the bottom of the pan. The resulting clear liquid can be used at a higher cooking temperature and will not go rancid as quickly as unclarified butter. (2) To clarify stock, egg whites and/or eggshells are commonly added and simmered for about 15 minutes. The egg whites attract and trap particles from the liquid. After cooling, strain the mixture through a cloth-lined sieve to remove residue. (3) To clarify rendered fat, add hot water and boil for about 15 minutes. The mixture should then be strained through several layers of cheesecloth and chilled. The resulting layer of fat should be completely clear of residue. "
http://whatscookingamerica.net/Glossary/CookingTerms.htm
Peer comment(s):
agree |
Jacqueline Comte
: I agree hundred percent!
38 mins
|
Thanks
|
|
agree |
izy
58 mins
|
thanks
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agree |
Trinh Do
: The noun is "clarification" - a special way of cooking.
1 hr
|
thanks
|
|
agree |
maja.freelan (X)
: Yes I agree it is clarify. It also came first to my mind, whitout seeing this answer.
2 hrs
|
thanks
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agree |
Kerstin Green
2 hrs
|
thanks
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agree |
Inge Meinzer
6 hrs
|
thanks
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agree |
Ventnai
8 hrs
|
Thanks
|
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neutral |
Lonnie Legg
: Maybe--not enough context to be sure. See strongbow's alternate suggestion.
13 hrs
|
4 KudoZ points awarded for this answer.
Comment: "Selected automatically based on peer agreement."
+2
3 hrs
to become clear
It seems to me that this is not about the process of clarifying, which you would apply to soups and broths and which usually involves some clarifying agent (as described above). Rather the liquid becomes clear through heating or some other process.
Example sentence:
The cucumber liquid needs at least an hour for the froth to dissolve and the liquid to become clear.
Peer comment(s):
agree |
Lonnie Legg
: Vegetables, such as onions, also become "clear" (not really but at least opaque--the German term commonly being "glasig") when heated.
10 hrs
|
Thanks, Lonnie.
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agree |
Isabel Severing
: that's my take on this as well, although it may depend on more context
1 day 3 hrs
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Discussion