bien lisser le mélange
English translation: stir well until smooth
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| 13:35 Aug 2, 2006 |
| French to English translations [Non-PRO] Cooking / Culinary / creme brulee | |||||||
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|  Selected response from: Tony M France Local time: 17:00 | ||||||
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| Discussion entries: 4 | |
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Answers
4 mins confidence: 
smooth the mix evenly over Explanation: smooth the mix evenly over the chocolate chips |
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4 mins confidence: peer agreement (net): +1
peer agreement (net): +1smooth the mixture Explanation: don't know about the "bien" bit... -------------------------------------------------- Note added at 4 mins (2006-08-02 13:40:43 GMT) -------------------------------------------------- or perhaps "glaze" here? |
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4 mins confidence: peer agreement (net): +1
peer agreement (net): +1stir gently, making sure there are no air bubbles/the mixture is smooth Explanation: I think that is what they are getting at |
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6 mins confidence: peer agreement (net): -1
peer agreement (net): -1smoothen it out (to cover the service smoothly) Explanation: I suppose they mean spreading it and smoothening it in the sense that it is flat and covers the entire tray or container surface. But I am only guessing p |
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12 mins confidence:
Smooth the mixture over the chocolate pieces (drops) Explanation: Doesn't specify that you should pour the mixture onto the chocolate but that should be obvious. Shouldn't it? ;-) |
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39 mins confidence: peer agreement (net): +5
peer agreement (net): +5stir well till smooth Explanation: It's obvious that the hot crème is going to melt the chocolate pieces (chips?), so it seems to me it can only mean stir until they have metled and are properly combined with the crème. BTW, don't know how reliable your text is, but 4 cm is NOT = 1" !!! (1" = 2.54 cm, in case anyone could possibly be unaware of that!) -------------------------------------------------- Note added at 41 mins (2006-08-02 14:17:12 GMT) -------------------------------------------------- oops, sorry: melted -------------------------------------------------- Note added at 9 hrs (2006-08-02 22:55:53 GMT) -------------------------------------------------- Let's be fair and give credit where credit's due; both Mark in his answer and Sandra in her Asker note had already suggested the same idea, I only really chipped in with a late answer so I could explain at greater length, and the point about mixing in the lumpy melted chocolate to make a smooth crème. |
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