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Conges terminology question
203 months ago
info (a guest user) asked this question:
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Language pair: |
German > English |
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Subject: |
Technical / Engineering |
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Level of diffculty: |
Easy / medium |
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Word or term in question: |
anumtend |
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Context: |
Für das provencalische Ratatouille werden Auberginen, Zucchini, Tomaten, Peperoni, Sellerie so lange in Olivenöl geschmort, bis sie eine süsslich anmutende Geschmacksintensität entwickeln |
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Keywords: |
Für das provencalische Ratatouille werden Auberginen, Zucchini, Tomaten, Peperoni, Sellerie so lange in Olivenöl geschmort, bis sie eine süsslich anmutende Geschmacksintensität entwickeln |
This question has already been answered and rated. Therefore, no new answers can be given.
Complete list of answers and comments
203 months ago
www.buero-garisch.de 
wrote:
Here; (until they develop a) sort of sweetish intensity
203 months ago
Uta Haubold
wrote:
sweetish-like
My comment:
for: "süsslich anmutend"
203 months ago
Uta Haubold
wrote:
sweetish
Comments by other colleagues on this answer:
The asker rated this answer best
203 months ago
Arvid Eldring
wrote:
sweetish
The asker rated this answer best
203 months ago
daniela
wrote:
slightly sweet
203 months ago
Robert Tucker
wrote:
seeming(ly), as if
My comment:
... until they have developed a seemingly sweet (intensity of) flavour
... until there is a somewhat sweet flavour about them
203 months ago
Nicola Devlin
wrote:
approaching sweetness
My comment:
Braised in olive oil until they develop an intensity of flavor approaching sweetness
Comments by other colleagues on this answer:
203 months ago
Nicola Devlin
wrote:
You word to be translated should have read anmutend, not anumtend.
203 months ago
Rupert Kindermann
wrote:
adjusted
My comment:
also acclimatized - a bit
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