GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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10:08 Aug 7, 2008 |
Portuguese to German translations [PRO] Cooking / Culinary | |||||||
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| Selected response from: Reinhold Hammes Germany Local time: 21:46 | ||||||
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Summary of answers provided | ||||
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4 | Portweinreduktion |
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3 | Portweinsirup |
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Discussion entries: 1 | |
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Portweinsirup Explanation: Dabei handelt es sich um eingekochten Portwein, der folgendermaßen hergestellt wird: Redução de Vinho do Porto 1- Num sauté, aquecer em lume muito brando um copo de vinho do porto, mexendo sempre que necessário 2- Quando atingir a consistência de um xarope (ponto de estrada), verter para um dispensador (biberão de cozinha) de plástico e reservar no frio. |
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Portweinreduktion Explanation: Reduktion ist der Fachbegriff (vor allem in exquisiten Restaurants) http://www.kochmeister.com/r/49135-perlhuhnbrust-mit-espress... http://www.gourmondo.de/Rezept/Millerighi-gefuellt-mit-Speck... http://www.hohenfels.at/de-restaurant-rezepte-tipps.htm Sud und Sirup sind eher umgangssprachliche Bezeichnungen die mehr im Zusammenhang mit Fleisch bzw. Früchten verwendet werden. |
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