I don’t mean something like “pour” or “mix” in the English language. The word should capture the idea of pouring from one vessel into another with the goal of going from a semi-heterogenous solution to a mostly-homogeneous solution.
I commonly do this to mix my cocktails. I’m not sure why, but it just seems quicker/easier than either shaking or stirring.
Thanks in advance! Just trying to figure out if it already exists before looking into making up a word for it!
In English, this is “rolling” a drink. It’s the best way to handle something with tomato juice, like a bloody Mary.
Malaysia uses “pulled” – teh tarik
“Escanciar” in Spanish means pouring from a height for the purpose of mixing a beverage (usually cider) with air. I suppose it would still be valid if you’re pouring a mix from some height.
That’s cool. Reminds me of tea “stretching” for the same purpose.
Ah you mean the good old turbulent transfer!
(I just made that up)
In English you “Throw a cocktail” to mix it
Oh how interesting. this may be the closest thing to what the ops is asking
Blend?
Ukrainian has a word “перелити”(perelyty) which means to pour something from a vessel into another vessel but I don’t think it necessarily means to mix something
I believe the word you’re looking for is “Rolling”! It’s specifically a mixology term for mixing by pouring between containers. It’s mentioned in the techniques section of this page: https://bartendertrainingcenter.com/bartending-techniques/
Yes! This is what I was looking for! Thanks!
There are a few variations in German:
- hinzugießen (pour one liquid into another)
- hinzugeben/dazugeben (also including non-liquids)
- zusammengießen (pour liquids into each other)
- zusammenmischen (also including non-liquids)
Ofc all of them are combinations of existing words: hinzu/dazu≈added, gießen=pour, geben=give, zusammen=together, mischen=mix.
Townsends has a video on flips. He might have used a historical word for it.
Decanting is close, but it is focused on not disturbing other liquids. So decanting may not fit with a “mostly-homogenous” solution.
I think decent is the correct word
No. Decanting is pouring, bit specifically not mixing.
Norwegian, kind of: to “spe inn” specifically refers to pouring something (usually slowly) from one container, to some other container that already holds something. It’s usually used in the context of cooking.
Interesting! Would this be similar to how you might temper a raw egg mixture into a warm soup or somesuch?
Flour into milk/water is another common use case.
Titration? It implies a dripping but it’s kinda the same thing.
Titration is slow addition until something significant happens, with the goal to avoid going beyond that point.
It’s a do while loop.
