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fa che il cuore mio assomigli
fa che il cuore mio sia Amore

Glossary entry

Italian term or phrase:

grazie all'alta resa

English translation:

thanks to the high yield

Added to glossary by Marzia Colecchia
Mar 11, 2009 18:16
15 yrs ago
Italian term

grazie all'alta resa

Italian to English Other Cooking / Culinary
riferimento alla quanità di pasta asciutta e la sua "riuscita" quando viene in seguito cotta
Proposed translations (English)
3 thanks to the high yield
4 given how well it swells on cooking
4 since it grows in volume when cooked/boiled
3 (owing to an) increased swelling index

Discussion

julie-h Mar 11, 2009:
I think we really need to see the context in Italian.

Proposed translations

17 mins
Selected

thanks to the high yield

I think this is probably the translation but I would like to see more context to be sure.

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Note added at 45 mins (2009-03-11 19:02:27 GMT)
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thanks for the context- I stick by the translation

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Note added at 1 day1 hr (2009-03-12 20:06:54 GMT)
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yes, yield can be used in the context of pasta cooking.

See the following

Newspaper article from: The Press ; ...and special occasions. Popular brands from Mercato on display at the Food Show will include: * Rustichella pasta -- bronze-extruded pasta from Abruzzo, Italy, made from stone- round durum wheat and pure spring water. It has a great flavour, high yield and a...
Note from asker:
la frase per intero sarebbe "e, grazie all’ alta resa, 250gr sono sufficienti per 4 porzioni;" grazie per l'aiuto
Thank you very much Julie, now it seems clearer to me!
Something went wrong...
4 KudoZ points awarded for this answer.
41 mins

(owing to an) increased swelling index

Could this be what you're looking for?

www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.2005....
The swelling index of cooked pastas (SI; grams of water per gram of dry pasta)...

http://cat.inist.fr/?aModele=afficheN&cpsidt=20174729
Structural (apparent density) and cooking quality were evaluated by determining mass ratio (W/Wo), optimal cooking time (OCT), swelling index (SI), solid, soluble and total cooking losses (TCL) and compared to untreated pasta.

www.coopfirenze.it/informazioni/informatori/articoli/5392
Grazie al maggior assorbimento di acqua, questa pasta ha un'alta resa in cottura (da 250 g a crudo si ottengono 750 g dopo la cottura, contro i 500 g della pasta di semola) e determina molto prima il senso di sazietà.

Something went wrong...
16 hrs
Italian term (edited): grazie all\'alta resa

given how well it swells on cooking



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Note added at 16 hrs (2009-03-12 10:43:56 GMT)
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Hi, I'm not sure about the use of "technical" culinary terms ("yield" sounds rather "technical"), hence my fairly non-specialist choice of vocabulary here. It depends how technical your text is too, I guess, but even if it is technical you could still use a more general term here and there too maybe. HTH.
Note from asker:
thak you very much, unfortunately I should have read your suggestion before: it is perfect in the context provided. Is anyway "Yield" applied to pasta and rice cooking area?thanks again
Something went wrong...
1 day 5 hrs

since it grows in volume when cooked/boiled

a bit more colloquial
Something went wrong...
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