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|Spanish to English translations [PRO]|
Cooking / Culinary
|Spanish term or phrase: satinar, satinado|
|En la elaboración del azúcar estirado (pulled sugar), al proceso de aportar brillo al azúcar o caramelo se lo conoce con el nombre técnico de 'satinar', y decimos que el azúcar está 'satinado' (no brillante, aunque visualmente sea lo mismo). Cuál es el nombre técnico en inglés?|
|Local time: 03:59|
|Summary of reference entries provided|
|:P|17 mins confidence:
to gloss, glossy appearance/gloss
I'm no pastry chef, but as verb it would be to gloss. Pulled sugar can also have a gloss, or glossy appearance.
When the sugar is cool enough to handle, roll it into a ball
and pull with the fingers from the two sides, turning the
ends over from side to side and into the center.
Be careful that all parts are equally pulled. Very soon the
sugar will take on a white sheen and become whiter and
whiter. Care should be taken that it does not become too
cold. While shaping the pulled sugar into fancy forms, it
should be pulled near the heat of an oven or in front of a
batch warmer, and it should not be overheated. It should
not be worked too hot, otherwise it loses its glossy
appearance. Flowers made with pulled sugar are very
effective in appearance. To retain their gloss, it is
necessary to keep them in an air-tight glass case.
Local time: 02:59
Specializes in field
Native speaker of: English
PRO pts in category: 36
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