amargar
El matiz del caramelo que ha resultado debe ser rojizo, pero no oscuro – escrupulosamente esto sigan para que la confitura de feyhoa posteriormente no amargue. | The shade of the turned-out caramel has to be reddish, but not too dark–carefully track it that jam from a feijoa did not taste bitter subsequently. |
La ensalada se transformará, si cortáis es menudo 1 bulbo, preliminarmente habiéndola zambullido en el agua hervida que no amargue y no estropeaba el gusto. | Salad will change if you small cut 1 bulb, previously having dipped it into boiled water that did not taste bitter and did not spoil taste. |
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