GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
---|---|---|---|---|---|---|
|
08:14 May 13, 2010 |
Spanish to German translations [PRO] Cooking / Culinary | |||||||
---|---|---|---|---|---|---|---|
|
| ||||||
| Selected response from: Gerhard Paul (X) Germany Local time: 00:44 | ||||||
Grading comment
|
Summary of answers provided | ||||
---|---|---|---|---|
3 +1 | Tintenluft |
|
Tintenluft Explanation: Wahrscheinlich handelt es sich um einen Schaum, der durch die Verwendung von Lecithin länger haltbar gemacht wird. Siehe auch: http://www.chefkoch.de/forum/2,49,429553/Molekular-Kueche-Wa... Reference: http://lalocacocina.blogspot.com/2008/03/los-aires-que-viene... Reference: http://www.chefkoch.de/rezepte/1374301242296072/Limettenluft... |
| |
Grading comment
| ||
Login to enter a peer comment (or grade) |
Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.