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some culinary things

Russian translation: некоторые тонкости кулинарного дела

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GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
English term or phrase:some culinary things
Russian translation:некоторые тонкости кулинарного дела
Entered by: artyan
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11:50 Jan 2, 2001
English to Russian translations [PRO]
Art/Literary
English term or phrase: some culinary things
Hello, Proz, and a Happy New Year! I would be delighted to know your opinion as to the translation of the following. Donґt judge me too hard as Iґm away from my usual working place and my beloved dictionaries :-)

1. XXX was putting chefґs hats on the leg-ends of poussins
2. the hollandaise wasnґt thickening
3. braised prosciutto

Have a nice day!
Collach
некоторые кулинарные тонкости
Explanation:
1. ХХХ украшал косточки на цыплячьих ножках забавными поварскими шляпками из бумаги
The word «косточки» will somewhat help you to show the difference between chickens and boussins. It is also helpful since in the English text we have “leg-ends”.

2. Голландский соус никак не загустевал
«Голландский соус» is quite familiar to any chef. It is also in my electronic dictionary, as well as in the online culinary dictionary (see point 3 below) for «Hollandaise», so I think that this translation will be perfectly OK. More information (a recipe and cooking directions for hollandaise) can be found at http://holidayrecipe.com/recipes/print_fullpage_scale.asp?id...

3. Тушенная ветчина «прошутто».
«Прошутто» is the Russian term for this Italian food (as suggested in the online “Англо-русский кулинарный словарь” (http://isabase.philol.msu.ru/~jirik/cook.html). If fact, in this case it is salted (and spiced) ham, which is first dried, then braised. It is always sliced very finely for serving.

Regards.
Selected response from:

artyan
United States
Local time: 02:19
Grading comment
Thanks a lot to all, you are being very helpful :-)
4 KudoZ points were awarded for this answer

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Summary of answers provided
naнекоторые кулинарные тонкостиartyan
naНекоторые кулинарные хитростиvip
naХХХ украшал циплячьи ножки бумажными "поварскими шляпками"
Guzel Nabatova-Barrett


  

Answers


6 hrs
ХХХ украшал циплячьи ножки бумажными "поварскими шляпками"


Explanation:
1) You know those fancy paper frills chefs put around poultry drum sticks or lamb chops - I am still not sure if they are just decorative excesses or if they are to provide a firm grip on food!?). Poussin - young chicken (French)
2) соус "Холлндайз" никак не загустевал
3) тушеный "проссиутто" - very expensive delicatessen ham


    Reference: http://www.aport-ru.com/en/defeng_txt.asp
    + personal experience
Guzel Nabatova-Barrett
PRO pts in pair: 37
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7 hrs
Некоторые кулинарные хитрости


Explanation:
1. ХХХ украшал(а) тушку цыпленка бумажными поварскими колпачками, надетыми на окорочка...
Boussins - цыплята весеннего выводка - spring chicken. Mouthwatering, succulent and tasty meat, close to Russian бройлер. In your context, such details are unnecessary. It is obvious enough that the decoration with napkin paper hats was made for convenience and holding the bone while cutting and eating the meat.

2. "Hollandaise" is apparently a hollandaise sauce usually served with fish, meat, and vegetables. In Russian, голландский соус is quite familiar to any housewife when prepared of whipped yolks, milk and butter.

3.Prosciutto is ham in Italian. But the Russian translation like ветчина doesn't convey the idea of a typical Italian prosciutto peculiarly seasoned, salt cured and dried. Literally, braised prosciutto is вяленый окорок, предварительно обжаренный для последующей тушки. Ветчина is good when it is the case with pizza, but restaurants offering Italian cuisine will definitely write in their menus something like прошутто крудо ди Парма or прошутто крудо Сан-Даниэле. Прошутто then is perceived as an age-old traditional Italian ham with unique tender and sweet taste.

Good luck and a happy New Year!


    Cook books and search engines
vip
PRO pts in pair: 39
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10 hrs
некоторые кулинарные тонкости


Explanation:
1. ХХХ украшал косточки на цыплячьих ножках забавными поварскими шляпками из бумаги
The word «косточки» will somewhat help you to show the difference between chickens and boussins. It is also helpful since in the English text we have “leg-ends”.

2. Голландский соус никак не загустевал
«Голландский соус» is quite familiar to any chef. It is also in my electronic dictionary, as well as in the online culinary dictionary (see point 3 below) for «Hollandaise», so I think that this translation will be perfectly OK. More information (a recipe and cooking directions for hollandaise) can be found at http://holidayrecipe.com/recipes/print_fullpage_scale.asp?id...

3. Тушенная ветчина «прошутто».
«Прошутто» is the Russian term for this Italian food (as suggested in the online “Англо-русский кулинарный словарь” (http://isabase.philol.msu.ru/~jirik/cook.html). If fact, in this case it is salted (and spiced) ham, which is first dried, then braised. It is always sliced very finely for serving.

Regards.



    Electronic dictionaries and web sites
artyan
United States
Local time: 02:19
Native speaker of: Native in RussianRussian
PRO pts in pair: 239
Grading comment
Thanks a lot to all, you are being very helpful :-)
Login to enter a peer comment (or grade)




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