Jun 11, 2018 13:18
5 yrs ago
5 viewers *
Italian term
Abbattere in negativo
Italian to English
Other
Cooking / Culinary
I am unsure of the meaning of "Abbattere in negativo".
I can see here on proz "abbattere in positivo" is blast chill here (http://www.fragolosi.it/glossario/abbattere-in-positivo/) described as : Abbattere in positivo - Portare rapidamente (in 90 minuti al massimo) a +2 o +3°C la temperatura al cuore di un prodotto alimentare.
The same site explains abbattere in negativo as: Abbassare rapidamente (in 4 ore al massimo) la temperatura di un prodotto alimentare, portandolo a -18°C. (http://www.fragolosi.it/glossario/abbattere-in-negativo/).
I'm just not sure what the right term for this is. I am translating a dessert recipe.
Any help is appreciated.
I can see here on proz "abbattere in positivo" is blast chill here (http://www.fragolosi.it/glossario/abbattere-in-positivo/) described as : Abbattere in positivo - Portare rapidamente (in 90 minuti al massimo) a +2 o +3°C la temperatura al cuore di un prodotto alimentare.
The same site explains abbattere in negativo as: Abbassare rapidamente (in 4 ore al massimo) la temperatura di un prodotto alimentare, portandolo a -18°C. (http://www.fragolosi.it/glossario/abbattere-in-negativo/).
I'm just not sure what the right term for this is. I am translating a dessert recipe.
Any help is appreciated.
Proposed translations
(English)
2 +3 | flash freeze | Marco Solinas |
4 | shock-freezer | Lydia Cleary |
3 | Blast chilling | Daniela Cannarella |
References
Blast chilling? | Barbara Carrara |
Proposed translations
+3
6 mins
Selected
flash freeze
See: https://en.wikipedia.org/wiki/Flash_freezing
Note the low confidence. I am not really sure.
Note the low confidence. I am not really sure.
Peer comment(s):
agree |
toasty
9 mins
|
agree |
mrrafe
: As a native Eng speaker, I often have heard flash freeze or seen it in recipes. Therefore shock freeze and blast chill more likely are industrial processes. https://www.bhg.com/recipes/how-to/cooking-basics/how-to-fla...
13 mins
|
agree |
philgoddard
57 mins
|
4 KudoZ points awarded for this answer.
Comment: "Selected automatically based on peer agreement."
9 mins
shock-freezer
I think the positivo and negativo refer to the temperature respectively above or below zero.
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Note added at 10 mins (2018-06-11 13:29:23 GMT)
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sorry link should be : https://www.restaurantsupply.com/documents/brochures/delfiel...
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Note added at 10 mins (2018-06-11 13:29:23 GMT)
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sorry link should be : https://www.restaurantsupply.com/documents/brochures/delfiel...
Reference comments
7 mins
Reference:
Discussion
(First, note that I launched and ran a gelato school in Italy for a few years and I have translated a number of books on gelato and I do all the translations for one of Italy's top gelato/pastry magazines)
There are a few valid translations for abbattere/abbattitore, choose one and stick with it. Blast chiller, blast freezer, shock freezer. I usually use the last one.
It is basically a powerful freezer that drops the temperature of whatever's inside it very quickly. For example, you make a gelato in the batch freezer and then put the finished product in the blast freezer for 5 minutes, then to the display case. If you want to freeze it solid to the core then you have to leave it for about an hour, and there's something like a meat thermometer that you can stick into the center to see what the core temperature is. Then you would move it to the freezer for long-term storage.
With regard to the word "negativo", in Italian an "armadio positivo" is a refrigerator (positivo in the sense of being above freezing) and therefore an "armadio negativo" is a freezer (i.e. below freezing).
Hope this clarifies everything.