Перевод: с итальянского на английский

с английского на итальянский

remove+completely

  • 1 clarify

       To remove sediment from a cloudy liquid, thereby making it clear. To clarify liquids, such as stock, egg whites and/or eggshells are commonly added and simmered for approximately 15 minutes. The egg whites attract and trap particles from the liquid. After cooling, strain the mixture through a cloth-lined sieve to remove residue. To clarify rendered fat, add hot water and boil for about 15 minutes. The mixture should then be strained through several layers of cheesecloth and chilled. The resulting layer of fat should be completely clear of residue. Clarified butter is butter that has been heated slowly so that its milk solids separate and sink, and can be discarded. The resulting clear liquid can be used at a higher cooking temperature and will not go rancid as quickly as unclarified butter.

    Italiano-Inglese Cucina internazionale > clarify

  • 2 sfasciare

    smash
    medicine unbandage
    * * *
    sfasciare1 v.tr. to unbandage: sfasciare una ferita, to remove the bandages from (o to unbandage) a wound.
    sfasciare2 v.tr.
    1 ( rompere) to shatter, to smash; ( demolire) to demolish, to dismantle: sfasciare una sedia, to smash a chair; nell'incidente ha completamente sfasciato l'auto, the accident has wrecked the car completely // sfasciare la testa a qlcu., (fig. fam.) to smash s.o's head in
    2 (fig.) ( distruggere) to break* up: sfasciare una famiglia, to break up a family.
    ◘ sfasciarsi v.intr.pron.
    1 to fall* to pieces, to get* smashed; ( crollare) to collapse: l'automobile si sfasciò contro un albero, the car crashed into a tree; alla morte dell'imperatore l'impero si sfasciò, when the emperor died the empire collapsed; la famiglia si è sfasciata dopo la sua partenza, after his departure the family went to pot
    2 ( di persona) to run* to seed: con gli anni si è sfasciato, he has run to seed with age.
    * * *
    I [sfaʃ'ʃare] vt
    (togliere una fascia) to unbandage
    II [sfaʃ'ʃare]
    1. vt
    (macchina) to smash, wreck, (vaso) to smash, shatter, (letto, sedia) to wreck, break
    (macchina) to be smashed, be wrecked, (vaso) to shatter, smash, (letto, sedia) to fall to pieces
    * * *
    [sfaʃ'ʃare] I
    verbo transitivo (sbendare) to unbandage [ ferita]
    II 1.
    verbo transitivo
    1) (distruggere) to smash, to shatter, to wreck [oggetto, meccanismo]; to smash, to wreck [ veicolo]
    2) fig. (mandare in rovina) to break* up [ famiglia]
    2.
    verbo pronominale sfasciarsi
    1) (distruggersi) [oggetto, meccanismo] to break* up, to come* apart, to fall* to pieces; [ veicolo] to crash, to smash ( contro into)
    2) fig. (andare in rovina) to break* up
    * * *
    sfasciare1
    /sfa∫'∫are/ [1]
    (sbendare) to unbandage [ ferita].
    ————————
    sfasciare2
    /sfa∫'∫are/ [1]
     1 (distruggere) to smash, to shatter, to wreck [oggetto, meccanismo]; to smash, to wreck [ veicolo]
     2 fig. (mandare in rovina) to break* up [ famiglia]
    II sfasciarsi verbo pronominale
     1 (distruggersi) [oggetto, meccanismo] to break* up, to come* apart, to fall* to pieces; [ veicolo] to crash, to smash ( contro into)
     2 fig. (andare in rovina) to break* up.

    Dizionario Italiano-Inglese > sfasciare

  • 3 confit

       preserved, jelly: confit de canard is filleted duck cooked and preserved in its own fat; confit de fruit is candied, jellied or crystallized fruit.
       pork, goose, duck, turkey or other meat braised and sealed in its own fat
       ♦ This is a preparation for meat to preserve it for long periods of time when fresh meat would be scarce. The meat is first salted to remove moisture. It is then cooked at the barest of simmers, submerged in fat, until the meat is buttery tender. After the meat is cooled, it is stored in crocks and covered with the fat to prevent exposure to air. The whole crock is stored to help age the meat. During this aging period the meat develops a new flavor, completely different from its original state. When ready to eat, the meat is fried in a skillet or grilled until the skin is crisp and the meat is warmed through. Duck confit was once served with potatoes fried in the same duck fat as the confit. This practice is less popular now, but good companions to the confit are lentils or bitter green salads to balance the richness of the meat. Fatty meats such as duck, goose, and pork work best in confit. Confit is an indispensable component in cassoulet.
       ♦ a preserve, generally pieces of duck, goose, or pork cooked and preserved in their own fat; also fruit or vegetables preserved in sugar; alcohol, or vinegar.

    Italiano-Inglese Cucina internazionale > confit

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