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Re: [Czechlist] Yet more food items

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  • Matej Klimes
    1) yes, I presume that s what it is.. 2) What this means is that you por the ingredients in and then you boil them until the overall volume reduces to 1/2 or
    Message 1 of 3 , Sep 18, 2007
      1) yes, I presume that's what it is..

      2) What this means is that you por the ingredients in and then you boil them until the overall volume reduces to 1/2 or 1/3 of what you started with

      M
      ----- Original Message -----
      From: coilinoc
      To: Czechlist@yahoogroups.com
      Sent: Wednesday, September 19, 2007 3:43 AM
      Subject: [Czechlist] Yet more food items


      Hi there,
      It seems like it never rains but it pours. I've now got a couple of
      recipes to translate and there are one or two things I'm not sure about:

      1) muslovy fond - this is one of the ingredients for a "hollandaise
      sauce". As it also includes white wine, am I right in presuming that
      it's actually a marguery sauce and that what we are talking about here
      is "shellfish essence"?

      Could you tell me what "na 1/2" and "na 1/3" mean in the following
      contexts? Are they talking about how full the saucepan shoudl be or
      what level of heat it should be at...?
      2) muslovy fond a bile vino spolu se spetkou safranu svarime ve
      vhodnem rendliku na 1/2.

      V rendliku privedeme do varu kureci vyvar a svarime ho na 1/3, ...

      Any explanations would be much appreciated.

      Brgds
      Coilin





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