Hueso manzano
English translation: beef marrow bone
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| 10:34 Jul 18, 2014 |
| Spanish to English translations [PRO] Cooking / Culinary | |||||||
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|  Selected response from: Rachel Fell United Kingdom Local time: 10:05 | ||||||
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| Summary of answers provided | ||||
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| 2 +1 | knuckle bone |
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| 3 | beef femur bone |
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Answers
1 hr confidence: 
peer agreement (net): +1
peer agreement (net): +1knuckle bone Explanation: http://www.hispanickitchen.com/page/latin-food-dictionary-sp... http://culinaryperu.blogspot.com/2009/09/fondos-y-caldos.htm... FONDO OSCURO. (Caldo Oscuro De Ternera, Estouffade O Fonds Brun) Para la preparación de este fondo se utilizan huesos de res o ternera, de preferencia “hueso pescuezo”, “hueso manzano”, huesos de cadera, costillas, recortes, etc. No son recomendables huesos que contengan médula porque podrían enturbiar el preparado. Por cada kilo de huesos 2 lts. de agua y por reducción deberá quedar a un litro. Se trozan los huesos y se doran en una asadera junto con el mirepoix a 360°F (180°C) para caramelizar los azúcares naturales que darán color al caldo. Luego se colocan en una olla, se les adiciona agua fría y el bouquet garní y se deja en cocción a fuego lento tapado por un período prolongado de tiempo. La temperatura debe ser inferior a la de ebullición a fin de que se produzca la infusión entre sólidos y líquidos. Una temperatura excesiva evaporaría los líquidos y eliminaría los aromas. El preparado se debe ir espumando con frecuencia para que quede limpio y transparente. http://www.nikkeiesperu.com/pdf/nikkei_es_peru_mr.pdf (pages 318 and 324) 14 - RAMEN BASE ***2 kg knuckle bone*** 2 kg bone (with marrow) 1 unit medium pork head 1 unit black hen 1 kg pork leg 250 g carrot mirepoix cut 300 g Chinese cabbage mirepoix cut 50 g ginger, peeled 10 cloves garlic, peeled 300 g Cabbage mirepoix cut 175 g red onion mirepoix cut 15 l water |
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43 mins confidence:
| hueso manzano beef femur bone Explanation: seems to be: ...francamente pocas cosas pueden ser mejores que un hueso grande (en Perú llamamos hueso manzano al fémur de los toros, no sé de donde eres, pero pregunta en el mercado)... https://ar.answers.yahoo.com/question/index?qid=201011111303... -------------------------------------------------- Note added at 45 mins (2014-07-18 11:20:02 GMT) -------------------------------------------------- Un buen fondo oscuro, o caldo de res, se obtiene del llamado hueso manzano, el cual podemos obtener en el mercado. http://cheffcasero.blogspot.co.uk/2009/02/sopa-la-criolla.ht... -------------------------------------------------- Note added at 1 hr (2014-07-18 12:02:09 GMT) -------------------------------------------------- 2-2.5kg/4lb 6oz-5lb 8oz of beef bones (rib, leg marrowbones - you can buy these from your butcher) http://www.bbc.co.uk/food/recipes/basicbeefstock_90181 Beef stock requires beef marrow bones, which I have to actually buy special. Now, there are some cuts of beef that include bones, and some of them even have marrow in them (like Beef Chuck Arm Steak). If you use these cuts of beef often and save the bones, then you can make your stock with those. Since I do not, however, I must buy my bones from the butcher. So I make it a little less often, but one of the things that I absolutely love about making beef stock is that the marrow bones render so much fat! I get five times the fat out of one batch of beef stock than I do out of a batch of chicken stock. http://thecookinggeek.com/beef-stock/ |
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