GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
---|---|---|---|---|---|---|
|
20:03 Nov 28, 2014 |
Italian to English translations [PRO] Cooking / Culinary | |||||||
---|---|---|---|---|---|---|---|
|
| ||||||
| Selected response from: P.L.F. Persio Netherlands Local time: 01:20 | ||||||
Grading comment
|
Summary of answers provided | ||||
---|---|---|---|---|
4 +4 | Aperol Spritz air/foam |
| ||
3 +1 | fragrance / scent of Aperol Spritz |
|
Discussion entries: 3 | |
---|---|
Aperol Spritz air/foam Explanation: This is molecular gastronomy, which is now all the rage, thanks to chefs such as Ferran Adrià and Heston Blumenthal. In Italian, you can also say schiuma, as a matter of fact, see reference from the authoritative magazine La Cucina Italiana. See also here http://www.modernistcookingmadeeasy.com/info/modernist-techn... Airs Typically a dry, coarse foam that is mainly made up of air. Strongly flavored liquids should be used in airs because they have such a small amount of liquid. Reference: http://en.wikipedia.org/wiki/Molecular_gastronomy Reference: http://www.lacucinaitaliana.it/community/forums/t/28377.aspx |
| |
Grading comment
| ||