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Vo vasom recepte treba "jahody nakrajat " - to cut a nie nasekat - to chop ako ked sa pripravuje tatarsky bifstek/tatarak...Ak prelozite "taptap" ako tatar v angl. j. to bude "steak tartare". Halibut tatar som pouzila len ako priklad nakolko je na jednom
Maria, this is a dessert. The reason I know it is because it is taken from a menu that I am translating and this jahodovy tatar is listed under section DEZERTY. And this is what it looks like: http://www.restoran.ru/msk/articles/kulina/kulinarnye_retsep...
There is nothing strange in haute cuisine, believe me.. :)
plus, you cannot sprinkle a sauce. Cream of tartar is a potassium hydrogen tartrate, acid salt, that has a number of uses in cooking as a stabilizer...
No, I do not suggest, that "jahodovy tatar" is a strawberry cream of tartar. Halibut (fish) tatar with strawberries, tatarsky (adj.) beefsteak. I can see now, strawberries chopped ( as a tartar beefsteak principle -strange serving/decoration....
Are you suggesting that "jahodovy tatar" is a strawberry cream of tartar? This is how I see it: finely chopped strawberries (tartar beefsteak principle) served with lemon sorbet and probably sprinkled with the "sauce", of which lingua chick is talking.. However, I, of course, might be wrong..
...sure, when you are talking about meat, but when it is as a glaze for dessert as Lingua ch. is suggesting, then it is a cream of tartar and not a tatar or tartar.
Jestli se nemylim, cesky by to melo byt "tatar" as in "tatar[sky biftek]". Viz taky tatar z lososa.. In English it is Tartar Beefsteak, Salmon Tartar..
I love the dressing, it's slimming, too. The balsamic reduction is made by cooking balsamic vinegar, and sugar or honey, over low heat till it is reduced by half and is of gooey consistency. It can then be used as glaze for desserts or savoury dishes:-)
Hi lingua chick! Well, I know about the dressing :) But I've never in my life tried it on any kind of desserts.. or maybe I didn't know? :-P What is the reduction exactly? What do they do with it? trying to make it less balsamicy? :))
Hi Katya! Yes, indeed, balsamic reduction can be used not only with savoury dishes but also with desserts. In this particular instance, the balsamic reduction is made with honey but it can also be made with sugar for syrupy glaze. It is quite tasty :-)
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Answers
4 mins confidence: peer agreement (net): +2
with a balsamic reduction
Explanation: A reduction of balsamic vinegar.
-------------------------------------------------- Note added at 1 hr (2007-04-29 17:44:48 GMT) --------------------------------------------------
Wups, I didn't read "a medu" as part of the reduction, so the complete phrase should be ...with lemon sorbet and a balsamic reduction with honey.
And yeah, the stuff's great :)
-------------------------------------------------- Note added at 21 hrs (2007-04-30 13:46:27 GMT) --------------------------------------------------
To respond to Maria's statement about sauce-sprinkling, she is absolutely right. Fancy restaurants often use "drizzled with" here.
Mike Gogulski Slovakia Local time: 19:15 Native speaker of: English PRO pts in category: 4
Notes to answerer
Asker: I had no idea you could use vinegar to make desserts!!
Live and learn, that's for sure :)
Thanks a lot!
Asker: Thanks, Mike! From now on I'll only be "drizzling" the sauces :) Hopefully, I won't have to clean the whole kitchen afterwards :))
Guys! Give me a break, English is NOT my native tongue :(
Disclaimer: I was not translating this into English either, I was just trying to understand what it meant.. redukce balsamica that is...
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