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  3. Cooking / Culinary

abgestockt

French translation: activation (de la coagulation des protides)

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
German term or phrase:abgestockt
French translation:activation (de la coagulation des protides)
Entered by: Arlène Geneviève Müller (X)

21:41 Dec 10, 2008
German to French translations [PRO]
Tech/Engineering - Cooking / Culinary
German term or phrase: abgestockt
Au secours, je nage!!!
Il s'agit d'un manuel pour fours combinés.
Voilà la phrase complète:
Schon zu Beginn wird das Fleischeiweiß abgestockt, doch die Fleischfaser hat weiterhin die Möglichkeit des Quellverhaltens.

Merci d'avance pour vos lumières!
Arlène Geneviève Müller (X)
Austria
Local time: 10:05
activation (de la coagulation des protides)
Explanation:
à la lumière de toutes vos réflexions, j'ai trouvé ça sur Google..
Selected response from:

Hélène ALEXIS
France
Local time: 10:05
Grading comment
Merci bcp Hélène!
4 KudoZ points were awarded for this answer



Summary of answers provided
4activation (de la coagulation des protides)
Hélène ALEXIS
Summary of reference entries provided
vielleicht ist das gemeint:
Noe Tessmann

Discussion entries: 2





  

Answers


10 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
activation (de la coagulation des protides)


Explanation:
à la lumière de toutes vos réflexions, j'ai trouvé ça sur Google..


    Reference: http://www.supertoinette.com/glossaire-cuisine/192/COOKINGTE...
    Reference: http://www.casteilla.fr/fr/images_db/NUTRIC.pdf
Hélène ALEXIS
France
Local time: 10:05
Specializes in field
Native speaker of: French
PRO pts in category: 76
Grading comment
Merci bcp Hélène!
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Reference comments


29 mins
Reference: vielleicht ist das gemeint:

Reference information:
Gute Saftigkeit und
individuelle Krustenbildung
Durch das Andämpfen des Gargutes werden die Fleischporen aufgrund der ***raschen Eiweißgerinnung*** an der Oberfläche sofort geschlossen. Das Austreten von Fleischeiweiß und Fleischsaft wird dadurch verhindert.


    Reference: http://www.universalspuelmaschinen.de/kuechentechnik/gartech...
Noe Tessmann
Specializes in field
Native speaker of: Native in GermanGerman
PRO pts in category: 40
Note to reference poster
Asker: Das mit der Krustenbildung klingt gut. Aber Eiweißgerinnung en cuisson, j'ai du mal!!!

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