Mar 31, 2011 11:23
13 yrs ago
14 viewers *
French term
sablage
French to English
Other
Cooking / Culinary
This is something you do when making confectionary, but I'm pretty sure it can't be the same as the "acid blasting" in the archive...
It is something you do to nuts in hot sugar/water:
Sucre 86 gr
Eau 34 gr
Noix de pécan 171 gr
Beurre 9 gr
Cuire le sucre et l’eau à 116 °C, verser les noix de pécan et faire un sablage. Caraméliser, mettre le beurre et verser sur une plaque à rebords. Laisser refroidir et stocker en boîte hermétique.
And ideas? Thanks!
It is something you do to nuts in hot sugar/water:
Sucre 86 gr
Eau 34 gr
Noix de pécan 171 gr
Beurre 9 gr
Cuire le sucre et l’eau à 116 °C, verser les noix de pécan et faire un sablage. Caraméliser, mettre le beurre et verser sur une plaque à rebords. Laisser refroidir et stocker en boîte hermétique.
And ideas? Thanks!
Proposed translations
(English)
| 4 +2 | cook until the sugar crystallises |
MoiraB
|
| 5 | sablage/gritting |
Ramani Palle
|
Proposed translations
+2
52 mins
Selected
cook until the sugar crystallises
Or ...starts to crystallise (or crystallize if you prefer)
Based on the ref. material I found (http://www.food.com/bb/viewtopic.zsp?t=353693&sid=2255287220... and this:
http://anfp.niloo.fr/archives/dossier-paris-brest.pdf
Pour the syrup in the peeled hazelnuts and stir until the sugar crystallises and then, caramelise the nuts over low heat. Stir in a small knob of butter and allow to cool. Crush to nibs.
Caramelised Hazelnuts
Toasted peeled hazelnuts 250 g ; Caster sugar 75 g.
Cook the caster sugar with a bit of water to 110°C and stir in the hazelnuts toasted beforehand until the sugar syrup crystallises and then caramelises all around the hazelnuts. Allow to cool on a marble bench and crush to nibs.
French version also given there but English actually slightly more detailed:
Mélanger jusqu’à obtenir un sucre caramélisé autour des noisettes.
Based on the ref. material I found (http://www.food.com/bb/viewtopic.zsp?t=353693&sid=2255287220... and this:
http://anfp.niloo.fr/archives/dossier-paris-brest.pdf
Pour the syrup in the peeled hazelnuts and stir until the sugar crystallises and then, caramelise the nuts over low heat. Stir in a small knob of butter and allow to cool. Crush to nibs.
Caramelised Hazelnuts
Toasted peeled hazelnuts 250 g ; Caster sugar 75 g.
Cook the caster sugar with a bit of water to 110°C and stir in the hazelnuts toasted beforehand until the sugar syrup crystallises and then caramelises all around the hazelnuts. Allow to cool on a marble bench and crush to nibs.
French version also given there but English actually slightly more detailed:
Mélanger jusqu’à obtenir un sucre caramélisé autour des noisettes.
Peer comment(s):
| agree |
cc in nyc
12 mins
|
|
thanks, cc!
|
|
| agree |
Sarah Bessioud
15 mins
|
|
thanks, JdM!
|
|
| neutral |
Jocelyne Cuenin
: C'est juste le terme "cook until" qui me gêne, car il faut baisser la température après le petit boulé et remuer/stir ... jusqu'à l'obtention de la masse granuleuse. Ensuite seulement on remonte la température pour caraméliser
17 hrs
|
4 KudoZ points awarded for this answer.
Comment: "Selected automatically based on peer agreement."
41 mins
Ramani Palle
India
India
Native in English
India
4 yrs of medical & technical translation
Native in: Hindi 
, English
Works in: French to English, French to Hindi, Hindi to English
sablage/gritting
"Sablage" is a French word that has been borrowed into English where cookery is concerned. So you may use it as such. But if you want a translated term, you may use "gritting", which means to force fine crystallization (like sand particles) of sugar onto a surface, or even fine spreading of butter in dry ingredients by cutting in with pastry-cutter in confectionery-making.
Peer comment(s):
| neutral |
MoiraB
: I doubt sablage would be clear to your average cook and 'gritting' sounds inappropriate here
12 mins
|
Reference comments
15 mins
Wendy Cummings
United Kingdom
United Kingdom
Native in English
United Kingdom
The highest professional standards
Native in: English
Works in: Spanish to English, French to English
Related KudoZ points
:
4
Reference:
Pecan nut brittle
Bar the addition of baking powder, the recipe would be known in English as Pecan Nut Brittle. Refs indicate that the mixture has to be heated to a certain temperature.
See:
Sabler c'est aussi... Masser du sucre cuit en le tournant avec une spatule, jusqu'à obtenir une masse granuleuse et sableuse
http://www.supertoinette.com/glossaire-cuisine/64/culinaire/...
See:
Sabler c'est aussi... Masser du sucre cuit en le tournant avec une spatule, jusqu'à obtenir une masse granuleuse et sableuse
http://www.supertoinette.com/glossaire-cuisine/64/culinaire/...
18 mins
Reference:
Paraphrase?
Don't know what it's called in English but perhaps paraphrasing similar to this text would work?
http://www.food.com/bb/viewtopic.zsp?t=353693&sid=2255287220...
Step 2: Candying the Almonds
To make the almonds, first preheat your oven to the lowest
setting.
Set up a silpat or sheet of parchment paper, along with a bit of
vegetable oil and two forks. Place the nuts onto a baking sheet and
into the oven - just enough to take any chill out of them. Do not
toast.
Next, place a large, stainless-steel fry pan over medium-high heat
and cook the sugar and water to softball stage. Softball stage
means cooking sugar to approximately 235� degrees Fahrenheit to
240�F (118� degrees Celsius �120�C). You can use a candy
thermometer to test the temperature. Be careful, as this sugar is
extremely hot and can badly burn you.
Once the sugar has reached the proper temperature, add the
almonds and stir. Turn the heat to medium-low. At first, they will
look glossy. As you continually stir, the sugar will turn milky and
start to crystallize. This technique is called sablage. The sugar will
look sandy.
Continue to cook the almonds. Slowly, but surely, the sugar will
start to melt again. The almonds will gradually toast from the heat
of the pan, and the sugar will start to caramelize. Be careful not to
over toast the nuts or burn the sugar.
http://www.food.com/bb/viewtopic.zsp?t=353693&sid=2255287220...
Step 2: Candying the Almonds
To make the almonds, first preheat your oven to the lowest
setting.
Set up a silpat or sheet of parchment paper, along with a bit of
vegetable oil and two forks. Place the nuts onto a baking sheet and
into the oven - just enough to take any chill out of them. Do not
toast.
Next, place a large, stainless-steel fry pan over medium-high heat
and cook the sugar and water to softball stage. Softball stage
means cooking sugar to approximately 235� degrees Fahrenheit to
240�F (118� degrees Celsius �120�C). You can use a candy
thermometer to test the temperature. Be careful, as this sugar is
extremely hot and can badly burn you.
Once the sugar has reached the proper temperature, add the
almonds and stir. Turn the heat to medium-low. At first, they will
look glossy. As you continually stir, the sugar will turn milky and
start to crystallize. This technique is called sablage. The sugar will
look sandy.
Continue to cook the almonds. Slowly, but surely, the sugar will
start to melt again. The almonds will gradually toast from the heat
of the pan, and the sugar will start to caramelize. Be careful not to
over toast the nuts or burn the sugar.
Peer comments on this reference comment:
| agree |
Miranda Joubioux (X)
1 hr
|
32 mins
Jocelyne Cuenin
Germany
Germany
Native in French
Germany
Linguist, tourist guide, GDR/RDA/DDR
Native in: French (Variant: Standard-France) 
Works in: German to French, English to French, French
Related KudoZ points
:
4
Reference:
Like Moira, sabler le sucre pour faire des pralines
Pralines : transformation du sucre en sable
Bonjour,
Quand le sucre est au petit boulé (pour vérifier la cuisson du sucre, mettre une goutte de sirop dans un verre d'eau froide. Lorsqu'on peut la prendre entre les doigts, le sirop est au petit boulé), retirer le récipient du feu et remuer longuement le mélange. Le sirop de sucre va alors se transformer et ressembler à du sable. Il enrobera les amandes (ou les cacahuètes). Les amandes enrobées, remettre le récipient sur le feu pour que le sable devienne caramel. Transformé en caramel, le sucre ne peut plus devenir sable.
Bonjour,
Quand le sucre est au petit boulé (pour vérifier la cuisson du sucre, mettre une goutte de sirop dans un verre d'eau froide. Lorsqu'on peut la prendre entre les doigts, le sirop est au petit boulé), retirer le récipient du feu et remuer longuement le mélange. Le sirop de sucre va alors se transformer et ressembler à du sable. Il enrobera les amandes (ou les cacahuètes). Les amandes enrobées, remettre le récipient sur le feu pour que le sable devienne caramel. Transformé en caramel, le sucre ne peut plus devenir sable.
Reference:
http://www.linternaute.com/femmes/cuisine/forum/discussion/11588/1/comment_sabler_le_sucre.shtml
Discussion