Jan 13, 2015 17:46
9 yrs ago
German term
Beaumé
German to English
Marketing
Cooking / Culinary
from a menu for a high-class restaurant
vegetarian option:
Gebratene Pfifferlinge/ Beaumé von Zitrusfrüchten/
what is this exactly and is the French word used in English-language menus, or is there an accepted EN Expression?
Thanks folks
Gebratene Pfifferlinge/ Beaumé von Zitrusfrüchten/
what is this exactly and is the French word used in English-language menus, or is there an accepted EN Expression?
Thanks folks
Proposed translations
(English)
3 +2 | Citrus Beaumé | Ramey Rieger (X) |
Change log
Jan 13, 2015 17:48: Steffen Walter changed "Field" from "Other" to "Marketing"
Proposed translations
+2
14 mins
Selected
Citrus Beaumé
Beaumé has to do with the density:
Baumé degrees (heavy) originally represented the percent by mass of sodium chloride in water at 60 °F (16 °C). Baumé degrees (light) was calibrated with 0°Bé (light) being the density of 10% NaCl in water by mass and 10°Bé (light) set to the density of water.
According to ChefKoch, the Beaumé 30° is the desired temperature of citrus preserves, see link in the discussion box.
Baumé degrees (heavy) originally represented the percent by mass of sodium chloride in water at 60 °F (16 °C). Baumé degrees (light) was calibrated with 0°Bé (light) being the density of 10% NaCl in water by mass and 10°Bé (light) set to the density of water.
According to ChefKoch, the Beaumé 30° is the desired temperature of citrus preserves, see link in the discussion box.
Peer comment(s):
agree |
Edgar Bettridge
: I guess this is deliberately obscure in German too - so a correspondingly obscure translation is ok
47 mins
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Thank you Edgar. since Beaumé is a proper noun, I see no need to translate it. And we're not giving a chemistry lesson here, so Bon Apetit!
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neutral |
philgoddard
: Sorry, but I'm not convinced - see the discussion box.
1 hr
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The spelling is correct, and the sauce or wine is a Beaumé. Na, ja, I'd really like to taste it.
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neutral |
Lonnie Legg
: My 1st thought is in line with phil: misspelling of "beaume" ("balm"--which might be some sort of cream)?
3 hrs
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Hi Lonnie, a good 2015 to you! I've found some other links that justify my vague rendition. It is either a wine or a sauce. It would be nice to find an English link, though.
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agree |
EK Yokohama
14 hrs
|
4 KudoZ points awarded for this answer.
Comment: "Thanks Ramey and the others, I did ask the client for more details, but they didnt answer in time, eventually I wrote "Beaumé citrus sauce", as you said the chef will know what it is."
Discussion
good luck and happy translating. I, for one, would leave it up to the servers to explain, the chef must know what he's talking about.
http://www.eatyourbooks.com/library/recipes/886102/sherbet-o...
Sherbet or 30° Beaumé syrup (Sirop à sorbet)
http://www.nuagedefarine.com/trucs-et-astuces-au-fil-des-rec...
http://www.eatyourbooks.com/library/recipes/886102/sherbet-o...
Sherbet or 30° Beaumé syrup (Sirop à sorbet)
http://www.nuagedefarine.com/trucs-et-astuces-au-fil-des-rec...
Purple curry vegetable mayonnaise
Coulis red bell peppers
Basil risotto
Baked chanterelles/citrus Beaumé
Baked courgette blossoms
also followed by desserts, so I reckon the Beaumé is not a dessert but accompanies the chanterelles.
http://en.wikipedia.org/wiki/Baumé_scale
http://de.wikipedia.org/wiki/Grad_Baumé
But I agree, all the other links - as far as I see - have the same spelling as in the posted question: "Beaumé".
But as they only have "Beaumé syrup" as an ingredient or mention the sugar content of syrup in degrees Beaumé or Baumé, whatever, Phil is right to state that they do not tell us what "Beaumé" actually is.
It might be some kind of dessert made out of citrus fruit. Or it might be a sauce or something similar to accompany the chanterelles.
But even if we get more context, it will be almost impossible to find more information, just as Phil has stated.
Maybe we should accept that it is hopeless and just go for the obscure translation as Edgar suggested...
Kubo: I stand corrected. "Baume de citron" does exist, but I think it just means "lemon fragrance" rather than the herb. Just a thought!
https://www.meininger.de/en/search/Beaumé
Beaumé-Grade
wurden früher als Maßeinheit für die Dichte von Flüssigkeiten verwendet, da eine direkte Beziehung zwischen Mostdichte und Weinalkohol gegeben ist. Ein Most (link is external)mit 10° Beaumé ergibt einen durchgegorenen Wein von ca. 10 vol.-% Alkohol.
It says "vegetarian option". So I could imagine, that there are other options mentioned above it.
Could we possibly get the other options, please, so we can find out?
You're completely right that the recipe that Ramey Rieger has found is maybe not the description of how "Beaumé" is prepared. I thought so at first, but thinking about it I realized that what you say is correct. The recipe seems to just pop up because "Beaumé" is mentioned in it but it does not illustrate how to prepare "Beaumé". So we cannot know how it is actually prepared.
And it is correct that it says "Zitrusfrüchte", so there are not just lemons in it.
(I did this in between preparing dinner and was distracted in too many ways. So I was not fully concentrated as one should always be when posting something. I am really sorry about this and I would like to apologize for wasting your time.)
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When I read "Beaumé von Zitrusfrüchten", I understand that it must be something prepared with citrus fruit as (main) ingredient.
"Lemon balm" is a herb that is called "baume de citron" in French and "Zitronenmelisse" (not "Baume" or something similar) in German, so I do not see how this could be an option that this German menu could mention it. Is it this herb that you mean or are you thinking of something like a sauce?
Is it possible the writer has got something round their neck? I'd query it with the customer myself.
The easy answer, as Edgar says, is to be as deliberately obscure as the German. But there should be some kind of explanation, and I'm not clear what this ingredient is.
The recipes you've all posted simply contain the word Baumé (which is the correct spelling, by the way), but they don't tell you what a citrus Baumé is.
cp. "...the saccharometer reading for the syrup should be at 20° Beaumé" (
https://books.google.de/books?id=qRAz0D1VcZEC&pg=PA362&lpg=P...
And the same with the "28° Beaumé" (that I posted above).
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"Saccharometer
A saccharometer is a hydrometer used for determining the amount of sugar in a solution, invented by Thomas Thomson. ... It is used primarily by winemakers and brewers, ... and it can also be used in making sorbets and ice-creams. ... The first brewers' saccharometer was constructed by Benjamin Martin (with distillation in mind) and initially used for brewing by James Baverstock Sr in 1770. ... Henry Thrale adopted its use and it was later popularized by John Richardson in 1784. ..."
http://en.wikipedia.org/wiki/Hydrometer#Saccharometer
Cp. "¼ litre sorbet syrup (28° Beaumé)"
in: https://www.thecaterer.com/articles/200798/iced-lemon-parfai... syrup
"Beaumé syrup"
in: http://www.ateliersetsaveurs.com/en/TheRecipes/Strawberry-so...
(where "Beaumé" turns up in English recipes).
http://de.wikipedia.org/wiki/Grad_Baumé