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meter en un sifón con dos cargas de aire
la carga

Glossary entry

Spanish term or phrase:

añadir a hebra muy fina

English translation:

add in a very fine stream

Added to glossary by Bubo Coroman (X)
Oct 3, 2010 11:05
13 yrs ago
2 viewers *
Spanish term

añadir a hebra muy fina

Spanish to English Other Cooking / Culinary recipe
From a recipe "Espuma de frambuesa con gelée de fresas":

Elaboración
Espuma:
Añadir las yemas a la pulpa de frambuesas y verter sobre ellas el jarabe para pasteurizarlas. Fundir en la mezcla la gelatina y añadir el merengue italiano en ello fundimos la gelatina y le añadimos el merengue italiano (montar las claras mientras se pone a fuego el agua y el azúcar hasta punto de hebra fuerte para, luego, ***añadir a hebra muy fina*** sobre las claras montadas). Añadir la nata semimontada y colocar en los moldes.

Many thanks
Proposed translations (English)
4 +2 add in a very fine stream
4 +3 whisk into (the whisked egg whites) in a (very) thin stream

Discussion

Isamar Oct 3, 2010:
No, seriously, the clearer the recipe and how to prepare it, the better!
Cecilia Gowar Oct 3, 2010:
They are both correct Isamar! ;-))
Isamar Oct 3, 2010:
Thanks for the clarification and in that case your answer is better than mine!
Cecilia Gowar Oct 3, 2010:
With Italian meringue you do not fold in, but add slowly while beating. You have to be careful to avoid pouring the syrup over the whisks or sides of the bowl and have to continue beating until mixture is cold.
Isamar Oct 3, 2010:
Just a thought; you might want to ask with what implement the sugar should be added to the eggs whites. I'd guess that it should be folded in but it might be worth checking.
Cecilia Gowar Oct 3, 2010:
http://www.donpostre.com/2009/07/22/el-almibar/
Isamar Oct 3, 2010:
You're welcome Deborah
It probably makes more sense now!!
Bubo Coroman (X) (asker) Oct 3, 2010:
thank you Isa I hadn't guessed the meaning of either "hebra" correctly, so thanks for your explanation!
Isamar Oct 3, 2010:
It's the stage that sugar (and water) needs to get to before you add the syrup to the beaten egg whites ie soft-ball stage. http://www.ochef.com/r344.htm
Bubo Coroman (X) (asker) Oct 3, 2010:
thanks for the answers! has the "hebra fuerte" just before got anything to do with this, or does it mean that the sugar goes stringy?

Proposed translations

+2
22 mins
Selected

add in a very fine stream

My understanding is that the caramel is added quickly but not all at once in a fine stream to the egg whites
Reference:

http://webcache.googleusercontent.com/search?q=cache:DlNmNLa0IFcJ:www.foodnetwork.com/recipes/follow-that-food/cardamom-and-espresso-brownie

Peer comment(s):
agree Lanna Rustage : agree!
4 hrs
Thanks Lanna!
agree claudia16 (X) : yes fine
4 hrs
Thanks Claudia!
Something went wrong...
4 KudoZ points awarded for this answer. Comment: "thanks so much Cecilia and Isa!"
+3
16 mins

whisk into (the whisked egg whites) in a (very) thin stream

http://uktv.co.uk/food/recipe/aid/583004
When the syrup temperature reaches 110C, whisk the whites in a large bowl until stiff using electric beaters. When the syrup temperature reaches 115C, slowly and carefully whisk it into the whisked whites in a thin stream taking care not to let the syrup run onto the whisk.
Peer comment(s):
agree Grace Girouard
3 mins
Thanks Grace!
agree Isamar : You beat me to it!
6 mins
Thanks Isamar!
agree Noni Gilbert Riley
22 mins
Thanks Noni!
Something went wrong...
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