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1 жир растапливается
Makarov: fat is melted, fat meltsУниверсальный русско-английский словарь > жир растапливается
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2 derretir
v.1 to melt.El sol derritió el hielo The sun melted the ice.El sol derritió la mantequilla The sun melted the butter.2 to soften, to move deeply, to move to tears.3 to render, to render down.El calor derritió la grasa The heat rendered the fat.* * *2 (dilapidar) to waste, squander1 (fundirse) to melt; (hielo, nieve) to melt, thaw3 (inquietarse) to worry, fret* * *verb* * *1.VT (=fundir) [+ mantequilla, helado] to melt; [+ metal] to melt, melt down; [+ nieve] to melt, thaw2.See:* * *1.verbo transitivo <mantequilla/helado> to melt; < metales> to melt (down); <hielo/nieve> to melt, thaw2.derretirse v prona) mantequilla/helado to melt; nieve/hielo to thaw, meltb) (fam) persona* * *= melt, thaw.Ex. The heat melts the wax on those areas which correspond with the image areas of the original, and the melted wax is absorbed into the tissue sheet.Ex. The author describes the effects of a flood on a library collections and how the books were frozen, thawed, dried and pressed.----* derretir el hielo = de-ice [deice].* hacer derretir el hielo = de-ice [deice].* que se derrite en la boca = mellow [mellower -comp., mellowest -sup.].* * *1.verbo transitivo <mantequilla/helado> to melt; < metales> to melt (down); <hielo/nieve> to melt, thaw2.derretirse v prona) mantequilla/helado to melt; nieve/hielo to thaw, meltb) (fam) persona* * *= melt, thaw.Ex: The heat melts the wax on those areas which correspond with the image areas of the original, and the melted wax is absorbed into the tissue sheet.
Ex: The author describes the effects of a flood on a library collections and how the books were frozen, thawed, dried and pressed.* derretir el hielo = de-ice [deice].* hacer derretir el hielo = de-ice [deice].* que se derrite en la boca = mellow [mellower -comp., mellowest -sup.].* * *vt‹mantequilla/helado› to melt; ‹metales› to melt, melt down; ‹hielo/nieve› to melt, thaw1 «mantequilla/helado» to melt; «nieve/hielo» to thaw, melt* * *
derretir ( conjugate derretir) verbo transitivo ‹mantequilla/helado› to melt;
‹hielo/nieve› to melt, thaw
derretirse verbo pronominal [mantequilla/helado] to melt;
[nieve/hielo] to thaw, melt
derretir verbo transitivo to melt: echaron sal para derretir la nieve, they used salt to melt the snow
' derretir' also found in these entries:
Spanish:
deshacer
- fundir
English:
melt
- thaw
* * *♦ vt[licuar] [mantequilla, metal, nieve] to melt; [hielo] to thaw, to melt* * *v/t melt* * *derretir {54} vt: to melt, to thaw -
3 struggere
consume* * *struggere v.tr.2 ( tormentare) to torment; ( consumare) to wear* out, to consume: una preoccupazione lo struggeva, a worry was tormenting him; il rimorso lo struggeva, he was consumed with remorse; lo struggeva l'amore, love consumed him◘ struggersi v.intr.pron.1 (non com.) ( fondersi) to melt: la neve si strugge al sole, snow melts in the sun // struggere in lacrime, to melt into tears2 ( affliggersi) to be distressed, to distress oneself; to torment oneself: non struggerti, c'è ancora speranza!, don't worry too much, there is still some hope!3 (languire di passione, desiderio) to be consumed (with sthg.); to pine, to pine away (with sthg., for s.o., sthg.): si struggeva di tornare a casa, he was pining to go back home; struggere di gelosia, invidia, desiderio, dolore, to be consumed with jealousy, envy, desire, grief.* * *1. vt letter(sogg : amore) to consume2. vip (struggersi) -
4 temper
1. To slowly bring up the temperature of a colder ingredient by adding small amounts of a hot or boiling liquid, or even applying heat carefully Adding the heat or hot liquid gradually prevents the cool ingredient, such as eggs, from cooking or setting. The tempered mixture can then be added back to a hotter liquid for further continued cooking. This process is used most in making pastry cream and the like.2. To bring chocolate to a state in which it has snap, shine and no streaks ( feathers). Commercially available chocolate is already tempered but this condition changes when it is melted. Tempering is often done when the chocolate will be used for candy making or decorations. Chocolate must be tempered because it contains cocoa butter, a saturated fat which has the ability to form crystals, chocolate is melted and cooled. Dull grey streaks form and are called bloom or feathers. The classic tempering method is to melt chocolate until it is totally without lumps (semisweet chocolate melts at a temperature of 104 degrees F.) One third of the chocolate is then poured onto a marble slab then spread and worked back and forth with a metal spatula until it becomes thick and reaches a temperature of about 80°F. The thickened chocolate is then added back to the remaining 2/3 melted chocolate and stirred. The process is repeated until the entire mixture reaches 88-92 degrees for semisweet chocolate, 84-87 degrees for milk or white chocolate.
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