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meat stock

Romanian translation: supă de carne

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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
English term or phrase:meat stock
Romanian translation:supă de carne
Entered by: Anca Buzatu
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21:03 Jan 16, 2008
English to Romanian translations [PRO]
Cooking / Culinary
English term or phrase: meat stock
cooking broth: a liquid made by simmering meat, fish, bones, or vegetables with herbs in water, used in soups, stews, and sauces
Encarta ® World English Dictionary © & (P) 1998-2004 Microsoft Corporation. All rights reserved.

Contextul:
....
Look at all that lovely juice in there.
.....
Yes yes. Now we got some stock.
.....
What kind of stock is this? Some rich meat stock

Nu am cum să folosesc cuvântul "suc"..care rămâne după
ce carnea s-a fript. Pentru asta s-a folosit juice.
Stock aici cred că are sensul lui juice, dar imi trebuie alt cuvant..

Mulţumesc!
Anca Buzatu
Austria
Local time: 12:31
supa de carne/zeama de carne
Explanation:
asa se numeste zeama care iese cand fierbi carne...chicken stok - zeama de la supa de pui

There are two basic ways to make chicken stock. One method uses the leftover bones from a chicken carcass and vegetables, and takes several hours of slow cooking. The second method uses chicken backs and wings, sautéing them first, and takes about 1 hour to prepare. We prefer this second method as it yields a more rich, delicious stock. But the first method can be a great way to not let good bones go to waste.

Selected response from:

Irina Adams
United States
Local time: 06:31
Grading comment
Mulţumesc !
4 KudoZ points were awarded for this answer

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Summary of answers provided
5 +13supa de carne/zeama de carne
Irina Adams
4bulion de carneAnca Nitu


Discussion entries: 3





  

Answers


2 mins   confidence: Answerer confidence 5/5 peer agreement (net): +13
supa de carne/zeama de carne


Explanation:
asa se numeste zeama care iese cand fierbi carne...chicken stok - zeama de la supa de pui

There are two basic ways to make chicken stock. One method uses the leftover bones from a chicken carcass and vegetables, and takes several hours of slow cooking. The second method uses chicken backs and wings, sautéing them first, and takes about 1 hour to prepare. We prefer this second method as it yields a more rich, delicious stock. But the first method can be a great way to not let good bones go to waste.




    Reference: http://www.elise.com/recipes/archives/000264how_to_make_chic...
Irina Adams
United States
Local time: 06:31
Native speaker of: Native in EnglishEnglish, Native in RomanianRomanian
PRO pts in category: 4
Grading comment
Mulţumesc !

Peer comments on this answer (and responses from the answerer)
agree  Cristina Moldovan do Amaral
3 mins
  -> multumesc

agree  Andrei Huiban: Mi se pare destul de ok, insa nu 100% si corect ar fi ca nici tu sa nu fii sigura 100%, astfel nu ai mai avea nevoie de feedback-ul nostru... ai fi autosuficienta, ceea ce nu este in natura fiintei umane. Raspunsul tau mi se pare corect.
40 mins
  -> multumesc

agree  Ede Lungu: stock - liquid in which meat and vegetables are simmered; used as a basis for e.g. soups or sauces // ZEÁMĂ s.f. 1. Fiertură de carne sau de legume, constituind un fel de mâncare; partea lichidă a bucatelor, apa în care fierb.
49 mins
  -> multumesc

agree  Crisoi: cred ca asa apare si in Sanda Marin
56 mins
  -> Muctumesc, da cred si eu

agree  Alisia75: Asa-i .. in engleza mai este si broth.
4 hrs
  -> multumesc

agree  Cristiana Coblis: supă de carne se foloseşte mai mult în reţete
4 hrs
  -> multumesc

agree  Marinela Sandoval
6 hrs
  -> multumesc

agree  Rose Marie Matei: eventual'zeama concentrata de carne' http://www.pofticiosi.ro/reteta-Friptura_de_vitel_cu_sos_van...
9 hrs
  -> multumesc

agree  Cristina Butas
12 hrs
  -> multmesc

agree  xxxmistahara: zeama de carne ar fi; in retete intr-adevar se foloseste "supa de carne" pentru a denumi aceasta zeama de carne
14 hrs
  -> multumesc

agree  Florin Ular
14 hrs
  -> multumesc

agree  RODICA CIOBANU
16 hrs
  -> multumesc

agree  Iosif JUHASZ
1 day9 hrs
Login to enter a peer comment (or grade)

2 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5
bulion de carne


Explanation:
pardon de barbarism :)
http://www.sanatateata.com/gastronomie/mic-dictionar-gastron...

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Note added at 7 mins (2008-01-16 21:10:15 GMT)
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http://www.copilul.ro/a_61_311_Mancaruri_pe_baza_de_carne.ht...
aici e reteta de preparare :)

--------------------------------------------------
Note added at 38 mins (2008-01-16 21:41:30 GMT)
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BULIÓN ~uri n. 1) Pastă (sau zeamă) din pătlăgele roşii fierte. 2) Supă din carne fiartă, mai ales din pasăre, preparată fără zarzavaturi sau paste făinoase. 3): ~ de cultură fiertură de carne sau de vegetale, folosită ca mediu de cultură pentru microorganisme. [Sil. -li-on] /<fr. bouillon

http://dexonline.ro/search.php?cuv=bulion

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Note added at 48 mins (2008-01-16 21:51:02 GMT)
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http://www.greenchronicle.com/basics/meat_stock.htm

pt comparatie oferim reteta in engleza
http://recettes.1001delices.net/recettes-de-base/bouillon-de...
si in franceza ( bouillon de volaille)

Bon Appétit

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Note added at 1 hr (2008-01-16 22:39:42 GMT)
--------------------------------------------------



Domaine(s) : - alimentation
sauce


français


fond n. m.
Équivalent(s) English stock



Définition :
Bouillon ou jus, gras ou maigre, destiné au mouillement des sauces, ragoûts, braisés, etc.

GDT

Anca Nitu
Local time: 06:31
Native speaker of: Native in RomanianRomanian
PRO pts in category: 12

Peer comments on this answer (and responses from the answerer)
agree  lucca
12 mins
  -> multumesc

disagree  Andrei Huiban: As dori sa te aprob, dar bulion este cu siguranta deja un produs, la fel ca si carnea. Este ca si cum ai zice, de exemplu...: suc de lapte! In caz ca "bulion de carne" nu ai dorit sa fie perceput ca o metafora... inclin sa cred ca e eronata propunerea ta!
30 mins
  -> ce anume va indeamna sa credeti ca bulionul si carnea sunt un "produs"cat despre bulionul de carne- nu e suc de lapte, cunoscatorii in ale gastronomiei va pot da un raspuns, din pacate ei locuiesc pe alte site-uri :)
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Jan 16, 2008:
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