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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | == Cooking and eating == [[File:Saganaki at the Parthenon Restaurant in Chicago.MOV.webm|thumb|right|200px|[[Wikipedia:Saganaki|Saganaki]], lit on fire, served in Chicago]] At [[Wikipedia:refrigerator|refrigerator]] temperatures, the fat in a piece of cheese is as hard as unsoftened butter, and its protein structure is stiff as well. Flavor and odor compounds are less easily liberated when cold. For improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to [[Wikipedia:room temperature|room temperature]] before eating. If the cheese is further warmed, to {{convert|26|–|32|C|F}}, the fats will begin to "sweat out" as they go beyond soft to fully liquid. |
| h Japanese (ja) | == 料理と食事 == [[File:Saganaki at the Parthenon Restaurant in Chicago.MOV.webm|thumb|right|200px|シカゴで提供される[[:ja:サガナキ|サガナキ]]の火入れ]] [[:ja:冷蔵庫|冷蔵庫]]の温度では、チーズの脂肪は軟化していないバターのように硬く、タンパク質の構造も硬くなっている。風味や臭いの成分は、冷やすと遊離しにくくなる。風味とテクスチャーを改善するために、チーズは食べる前に[[:ja:室温|室温]]まで温めることが広く勧められている。チーズをさらに26～32℃（79～90°F）まで温めると、脂肪は軟らかさを超えて完全に液状になり、「汗をかき」始める。 |