Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers fr (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en fr.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : fr (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "79a217a95258404da949deaaee746500",
    "updated": "2025-05-18T00:56:54.898Z",
    "title": "Traditional Ramen Noodles",
    "subtitle": "",
    "description": "What sets Japanese and Chinese wheat noodles apart from similar Italian varieties is the inclusion of alkali. Around 2,000 years ago, noodles were made using mineral- and alkali-rich well water. Nowadays, these noodles are typically prepared with a concentrated liquid called kansui (Japan) or with dry chemical compounds such as sodium bicarbonate and potassium carbonate, which compose the liquid concentrate. This ingredient provides the noodles with a firm yet springy texture, a subtle toasted flavor, and their characteristic yellow hue. Kansui is available at most Japanese markets and can be ordered online. Once you have it, making authentic ramen noodles at home is surprisingly simple.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "bread flour, or all-purpose flour plus 2 tsp vital wheat gluten",
          "warm water",
          "kansui",
          "cornstarch, for dusting"
        ]
      }
    ],
    "instructions": [
      "Place the flour in the bowl of a stand mixer fitted with the paddle attachment or in a food processor fitted with the dough blade.",
      "Combine the water and kansui in a small bowl or liquid measuring cup, then pour this mixture into the flour.",
      "Mix until combined, or pulse several times in the food processor. The mixture will be crumbly.",
      "If using a stand mixer, gather the crumbs into a ball and knead briefly; then switch to the dough hook and knead for about 5 minutes, until the flour has absorbed all the liquid and you have a cohesive, slightly shaggy ball.",
      "If using a food processor, continue pulsing the dough until it comes together into a slightly shaggy ball, then transfer it to a work surface and knead for 1 to 2 minutes. The dough should hold together without crumbling.",
      "If the dough feels too crumbly, add water gradually by the teaspoon. Keep in mind this dough is dense and dry; too much water will reduce the desired chewy texture.",
      "Shape the dough into a ball, wrap it in plastic wrap, and let it rest for 30 minutes.",
      "Divide the dough into four equal parts.",
      "Prepare your workspace and work with one quarter of the dough at a time, keeping the rest covered with plastic to prevent drying.",
      "Flatten a piece of dough into a rectangle, dust with cornstarch, and roll it through a pasta machine on its widest setting.",
      "Fold the sheet in half, smooth it out, and repeat this folding once more.",
      "Reduce the thickness setting by one notch and pass the dough through the machine. Repeat this process, then reduce the setting again and repeat once more, dusting lightly with cornstarch as needed to prevent sticking. Aim for dough sheets slightly thinner than 1/16 inch, usually the number 3 setting on most pasta machines.",
      "Lightly dust with cornstarch, fold the sheets without creasing, and keep covered with plastic to prevent drying while working with the remaining dough quarters.",
      "Pass a sheet through the pasta machine’s spaghetti or linguini cutter, trimming the noodles to 10 to 12 inches in length.",
      "Toss the noodles with cornstarch, then loosely coil them into nests and cover with plastic. Repeat with the remaining sheets.",
      "If not cooking immediately, store the noodles in resealable bags in the refrigerator for 1 to 2 days or freeze them for up to 2 months.",
      "To cook, bring a large pot of water to a rolling boil.",
      "Cook the noodles for 60 to 90 seconds, using a strainer basket or pasta insert if available, until just tender.",
      "Drain the noodles and rinse under cold running water to remove excess starch.",
      "Rewarm the noodles by dipping them briefly in the reserved cooking water, then divide into four bowls and serve with your preferred toppings."
    ],
    "notes_ingredients": "You may replace between one-quarter and one-third of the flour with whole-wheat or other whole-grain flours. These absorb more water, so you will need to add extra liquid during mixing. The resulting noodles will be chewier and less stretchy, but the enhanced flavor can be a worthwhile trade-off.",
    "notes_instructions": ""
  }
]