08:02 Mar 1, 2018 |
Portuguese to French translations [PRO] Cooking / Culinary | |||||||
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| Selected response from: Linda Miranda Portugal | ||||||
Grading comment
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Summary of answers provided | ||||
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4 | quart avant d'agneau |
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3 | carré d'épaule |
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carré d'épaule Explanation: Será? Só tenho o apoio das imagens do google :( -------------------------------------------------- Note added at 1 hora (2018-03-01 09:40:29 GMT) -------------------------------------------------- https://fr.wp.br0.fr/wiki/Carré_(viande) -------------------------------------------------- Note added at 1 hora (2018-03-01 09:46:41 GMT) -------------------------------------------------- Veja aqui também: http://chefsimon.lemonde.fr/produits/decoupe-agneau.html Aparentemente, carré é designação genérica da parte das costelas posteriores, qu se prolonga por todo o dorso do animal. Assim o "dianteiro", para mim, será a parte mais dianteira dessa extensão. E consequentemente, "carré d'épaule" corresponde, acho eu... -------------------------------------------------- Note added at 1 hora (2018-03-01 09:55:59 GMT) -------------------------------------------------- Veja aqui também, este "tratado" sobre a matéria :) http://www.ilovemeat.fr/wp-content/uploads/2012/12/decoupe.p... Reference: http://chefsimon.lemonde.fr/gourmets/chef-simon/recettes/par... |
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Notes to answerer
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quart avant d'agneau Explanation: sug. |
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