Sep 20, 2019 17:38
4 yrs ago
2 viewers *
Spanish term
Spain
dejar que cueza a pequeños borbotones
Spanish to English
Other
Cooking / Culinary
Hi,
This is a recipe for cod stock. The entire instruction is: "En cuanto empiece a hervir, bajar el fuego al mínimo y dejar que cueza a pequeños borbotones". So far I have translated, "As soon as it starts to boil, lower to the minimum heat and simmer...." but am unsure of 'a pequeños borbotones'.
Thanks in advance!
This is a recipe for cod stock. The entire instruction is: "En cuanto empiece a hervir, bajar el fuego al mínimo y dejar que cueza a pequeños borbotones". So far I have translated, "As soon as it starts to boil, lower to the minimum heat and simmer...." but am unsure of 'a pequeños borbotones'.
Thanks in advance!
Proposed translations
(English)
| 4 +5 | simmer |
Cecilia Gowar
|
| 3 +3 | poach / simmer |
Robert Carter
|
| 3 +3 | cook at a bare simmer |
Jane Martin
|
| 3 | simmer with little /gentle bubling |
Juan Arturo Blackmore Zerón
|
References
| Bubble rate and simmering - who knew? |
Jane Martin
|
Proposed translations
+5
23 mins
Cecilia Gowar
United Kingdom
United Kingdom
Native in Spanish
Specializes in field
United Kingdom
I read the Alethiometer
Native in: Spanish 
Works in: English to Spanish, Spanish to English, French to Spanish, and 1 more.
Related KudoZ points
:
162
Selected
simmer
Simmer would be the right word. We do not have an equivalent in Spanish (the French have ¨mijoter¨, the Italian ¨sobbollire¨), hence the ¨pequeños borbotones¨. Normalmente se dice ¨a fuego lento¨. Pero lo importante es que no hierva.
¨El tiempo de cocción, a fuego moderado, es decir, que salgan pequeños borbotones pero que no llegue e hervir, debe ser de dieciocho minutos, echando las ...¨
http://www.gijonfilmfestival.com/recetas/show/22-arroz-con-a...
¨El tiempo de cocción, a fuego moderado, es decir, que salgan pequeños borbotones pero que no llegue e hervir, debe ser de dieciocho minutos, echando las ...¨
http://www.gijonfilmfestival.com/recetas/show/22-arroz-con-a...
Peer comment(s):
| agree |
Rick Larg
13 mins
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Thanks Rick!
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| agree |
Isamar
: Yes, and if this is any help (https://www.escoffieronline.com/the-difference-between-poach... it mentions three kinds of simmering, and poaching is in a different section.
15 hrs
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Thanks Isamar!
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| agree |
neilmac
16 hrs
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Thanks Neil!
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| agree |
Michele Fauble
23 hrs
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Thanks Michele!
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| agree |
Leda Roche
2 days 4 hrs
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Thanks Leda!
|
4 KudoZ points awarded for this answer.
Comment: "Selected automatically based on peer agreement."
+3
15 mins
Robert Carter
Mexico
Mexico
Native in English
Mexico
Translating full-time since 1998
Native in: English (Variant: British) 
Works in: Spanish to English
Related KudoZ points
:
4
poach / simmer
At first I thought it meant "slow boil", but I think you're right in saying "simmer" (or "poach")
Slow boil: Bringing water to 205 degrees Fahrenheit. Bubbles break slowly.
Simmering and poaching: Like a gentle pre-boil. In a simmer, tiny bubbles break the surface gently — like a soft summer shower on a still lake. No, really, that’s what it looks like! Simmering (or poaching) occurs at a lower temperature — just below a slow boil. Temperature is 185 to 200 degrees Fahrenheit.
https://www.dummies.com/food-drink/cooking/understanding-wat...
Slow boil: Bringing water to 205 degrees Fahrenheit. Bubbles break slowly.
Simmering and poaching: Like a gentle pre-boil. In a simmer, tiny bubbles break the surface gently — like a soft summer shower on a still lake. No, really, that’s what it looks like! Simmering (or poaching) occurs at a lower temperature — just below a slow boil. Temperature is 185 to 200 degrees Fahrenheit.
https://www.dummies.com/food-drink/cooking/understanding-wat...
Peer comment(s):
| agree |
Nedra Rivera Huntington
: I would go with "simmer" as "poach" implies cooking something in a small amount of liquid, which doesn't seem to be the case here.
2 hrs
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Yes, you're right, there's a difference, poaching is a subset of simmering. Thanks, Nedra.
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| agree |
philgoddard
: Yes, simmer.
4 hrs
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Thanks, Phil.
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| agree |
Marie Wilson
12 hrs
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Thanks, Marie.
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+3
19 mins
cook at a bare simmer
What I would go with after reading the article I have put in the reference. It also says a 'bare simmer' is perfect for stock.
A bare simmer is characterized by a couple of small bubbles breaking through the surface every 2 to 3seconds in different spots. It’s often used for slow-cooked clear stocks, which would become cloudy with too much agitation.
https://www.finecooking.com/article/whats-the-difference-bet...
Bring to a simmer over medium-high heat and then reduce the heat to maintain a bare simmer. Cook for 30 minutes, skimming off any scum with a slotted spoon or skimmer. Add the remaining ingredients, cover, and continue to cook at a bare simmer for 2 hours, adjusting the heat and skimming as necessary.
https://www.finecooking.com/recipe/chicken-broth
A bare simmer is characterized by a couple of small bubbles breaking through the surface every 2 to 3seconds in different spots. It’s often used for slow-cooked clear stocks, which would become cloudy with too much agitation.
https://www.finecooking.com/article/whats-the-difference-bet...
Bring to a simmer over medium-high heat and then reduce the heat to maintain a bare simmer. Cook for 30 minutes, skimming off any scum with a slotted spoon or skimmer. Add the remaining ingredients, cover, and continue to cook at a bare simmer for 2 hours, adjusting the heat and skimming as necessary.
https://www.finecooking.com/recipe/chicken-broth
Peer comment(s):
| agree |
Rachel Fell
: or "so that it is just simmering" or "simmer very gently", as the degree is important.
1 hr
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Thank you Rachel
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| agree |
Robert Carter
: As Rachel says, the degree is key.
2 hrs
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Thanks Robert
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| agree |
James A. Walsh
16 hrs
|
2 hrs
Juan Arturo Blackmore Zerón
Mexico
Mexico
Native in Spanish
Works in field
Mexico
Confianza, certeza, creatividad.
Native in: Spanish (Variant: Mexican)
Works in: English to Spanish, Italian to Spanish, French to Spanish, and 6 more.
simmer with little /gentle bubling
https://www.thespruceeats.com/all-about-simmering-995786
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Note added at 2 horas (2019-09-20 19:51:28 GMT)
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Srry: bubbling.
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Note added at 2 horas (2019-09-20 19:51:28 GMT)
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Srry: bubbling.
Reference comments
14 mins
Reference:
Discussion
Besides, you say ¨bare¨is for chefs but ¨barely¨ is not...
and what makes you say home cooks do not make their own stock? I am a member of several cookery forums and can assure a lot of them do, even freezing it in cubes sometimes. And while you may use stock powder for everyday cooking, many recipes require home made stock to really work well. As a matter of fact, we are talking of a recipe for the general public here.
https://www.thespruceeats.com/all-about-simmering-995786
¨If your pot begins to boil, turn the heat down to maintain that gentle bubbling. It is a cooking technique that can mean the difference between fluffy and burnt rice and between tender and tough stew meat.¨
https://es.wikipedia.org/wiki/Cocción_a_fuego_lento
If I am right, "simmering/simmer" is alright. The colleagues below are certainly on the right track.