en forma de hilo
English translation: stir in melted chocolate
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| 16:38 Dec 5, 2006 |
| Spanish to English translations [PRO] Cooking / Culinary | |||||||
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|  Selected response from: Irina Dicovsky - MD (X) Argentina | ||||||
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| Summary of answers provided | ||||
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| 5 | stir in melted chocolate |
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| 4 +1 | pour the melted... |
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| 3 +2 | dribble in |
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| 4 | mix in / add the melted choclate |
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| Discussion entries: 2 | |
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Answers
18 mins confidence: 
stir in melted chocolate Explanation: http://www.cooks.com/rec/doc/0,176,154169-241198,00.html Cake: Combine cookie crumbs, 1/4 cup sugar and butter and blend well. Press into bottom and 2 inches up the sides of 9 inch springform pan. Set aside. Combine 1 (8 oz.) pkg. cream cheese and 1/4 cup sugar; beating until fluffy. Add 1 egg and 1/4 tsp. vanilla; blend well. Stir in melted chocolate and 1/3 cup sour cream. Pour over chocolate crust. En realidad, los pasos de las recetas se describen de otra forma en inglés. Por eso no sería correcto traducir literalmente http://www.cs.cmu.edu/~mjw/recipes/candy/truff-coll.html COGNAC TRUFFLES From: [email protected] (Mary Jane Kelly) Ingredients: ------------ 3 1 oz square of unsweetened chocolate 1 1/4 c confectioners' sugar 1/3 c butter 3 egg yolks (I use the whites to make macaroons or meringue cookies) 1 tsp vanilla or 2 TBSP of cognac Instructions: Melt chocolate. Combine sugar and butter in bowl. Cream together. Add egg yolks, 1 at a time. Stir in melted chocolate and flavouring. Chill mixture. Break off pieces and form into balls. Roll in coating. Air-dry 1 hour. Store in air-tight container in very cool place. Makes about fifty truffles. -------------------------------------------------- Note added at 22 mins (2006-12-05 17:01:10 GMT) -------------------------------------------------- It doesn't necessarily have to be for a frosting. My mom's a pastry chef and I was brought up with the 6 stove ranges taken by double-boilers and sauce pans, dozens of beaters working at the same time, freezers and the smell of semi-sweet chocolate all around the house at breakfast time instead of fresh toast!LOL No wonder I'm a chocoholic! -------------------------------------------------- Note added at 39 mins (2006-12-05 17:17:28 GMT) -------------------------------------------------- Hay una diferencia en términos de cantidad entre "stir in" y "fold in" (ésta implica una cantidad mayor de mezcla, chocolate o lo q sea, q se mezcla con mucha suavidad.) -------------------------------------------------- Note added at 43 mins (2006-12-05 17:22:13 GMT) -------------------------------------------------- http://recipes.epicurean.com/recipe/3464/chocolate-mousse-ca... |
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3 hrs confidence: 
mix in / add the melted choclate Explanation: Unless there is a specific effect that the recipe wishes to achieve by the way in which the melted chocolate is added then there are a number of ways which this could be phrased; mix in add pour is this 'forma de hilo' a specific technique? -------------------------------------------------- Note added at 3 hrs (2006-12-05 19:44:42 GMT) -------------------------------------------------- oops... 'chocOlate...! |
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55 mins confidence: peer agreement (net): +1
peer agreement (net): +1pour the melted... Explanation: pour the melted chocolate into the mixture as you are beating/whisking (or while you whisk, etc.) I think the "hilo" bit need only refer to its fluidity, as the thinness of the "hilo" will be governed by how runny it is, and I don't think that is so important here -------------------------------------------------- Note added at 58 mins (2006-12-05 17:36:18 GMT) -------------------------------------------------- Pour the melted chocolate into the smaller bowl and whisk over ice - the mixture will gradually thicken and take on the appearance of whipped cream, ... kitchenexhibitionist.blogspot.com/2006/11/breaking-chocolate-rules-pure.html -------------------------------------------------- Note added at 4 hrs (2006-12-05 20:38:58 GMT) -------------------------------------------------- perhaps "pour the melted chocolate into... gradually", though I'm not sure it's necessary unless large quanitties are involved forma de hilo is a technique in some recipes, like adding oil when making mayonnaise, as aceavila suggests, i think |
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1 hr confidence: peer agreement (net): +2
peer agreement (net): +2dribble in Explanation: in search of a way of expressing that you shouldn´t chuck it all in at once... I´m sure we´d find something in mayonnaise recipes... -------------------------------------------------- Note added at 2 days1 hr (2006-12-07 18:04:38 GMT) -------------------------------------------------- OK, I´ve been at the mayonnaise recipes: "Add 1/2 cup oil in a very fine steady stream, beating constantly" says http://homecooking.about.com/od/saladrecipes/r/blcon64.htm , while "Whisk in the oil, pouring it slowly", says http://www.aftouch-cuisine.com/recipe/mayonnaise-201.htm I´ve been chewing on the question (sorry, couldn´t resist), and wondering about "drizzle" - it conjures up cake covering pictures for me. |
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