Questions about naming and translation of culinary terms and phrases.

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4
votes
4answers
2k views

How many milliliters is a “pinch?”

I found a recipe in English that mentions a "pinch" of something. English is not my first language, and Google shows that "pinch" has many meanings. Do I have to pinch it with my fingers, or can i ...
3
votes
4answers
23k views

What is curried tapenade?

I have just watched the A-Team film and B.A. seems to have an obsession with something called Curried Tapenade? My experience of Tapenade is that it's a Olive based dish and making a curried version ...
5
votes
4answers
868 views

What do you call a scrambled omelette?

I sometimes fry vegetables and chicken, crack a couple of eggs into the pan and stir it all for a while. Serve as is, or with fried rice or noodles. Does this dish have a common name?
4
votes
2answers
523 views

What does 6% acidity taste like?

A friend and I have been doing research on a recipe and he encountered a statement to the effect that the result should be around "6% acidity." I am not familiar with what this would mean in the ...
10
votes
3answers
1k views

What is the difference between grits and polenta?

I've eaten both and except for the fact that sometimes polenta is a little bit more firm, they taste the same...Any southerners out there that can help?
2
votes
1answer
3k views

What other names are scallions known by?

If I can't find anything named "scallions" at the store, what else can I look for?
2
votes
2answers
2k views

What is the name for a chef's hat?

I would like to know what the long hat that chef's wear is called. Toque is what Google/Wikipedia proffer but is it really that?
19
votes
1answer
570 views

What is this French cuisine technique called, where “a piece of pheasant meat is cooked between two slices of veal, which are then discarded?”

A famed physicist Murray Gell-Mann compared a theoretical machinery in high energy physics theory to a technique in French cuisine, which he described thus: ... a method sometimes employed in ...
8
votes
4answers
9k views

What is “hand hot”?

How hot is "hand hot"? Should it be about the temperature where you can stand leaving your hand in the water ... but any degree hotter and it wouldn't be tolerable? Or is that way too hot? For ...
1
vote
1answer
259 views

What is macaroni cooked in milk called?

Is there a name for the partial dish where you simmer macaroni in milk for 30-60 minutes?
4
votes
3answers
573 views

What is this cooking method called

Whats this cooking method called where you bury the food (potato, sugarbeet, guava, corn cobs)in hot charcoal ashes?
2
votes
2answers
3k views

What are “hog lumps”?

Some recent questions about pork rinds inspired me to inquire about this. My wife and I are quite fond of the English film Shaun of the Dead. The characters in the film refer to a certain bar pub ...
2
votes
1answer
313 views

What is a Vienna Schnitzel?

I have heard this term frequently used, but I haven't been able to find a definition, even in the extensive Wikipedia Article on Schnitzel.
5
votes
4answers
418 views

What is the egg mixture used in gratins called in English?

This is one of these weird cases of synchronicity. I was wondering today how it is called in English. Then I answered a question, and needed the word for the answer. The dishes I mean may not always ...
6
votes
2answers
2k views

“Pie” vs “Tart”?

I've been told that there are some differences between a "pie" and a "tart". What's the difference, and when do I call it a pie, and when do I call it a tart? Sorry for my English!
10
votes
1answer
1k views

What does it mean for something to be broiled?

In particular, how does it compare to it being boiled?
6
votes
3answers
1k views

How many different varieties of 'pancake' are there?

I'm not talking about ingredient differences like adding blueberries or chocolate chips, or even buttermilk or cooked pumpkin to the batter ... How many fundamentally different regional types of ...
7
votes
3answers
5k views

What's the US equivalent of double and single cream?

I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term?
5
votes
5answers
2k views

Is there a difference between Stew and Casserole?

Is there a proper distinction between a slow cooked meat dish labelled a casserole and one labelled stew? And if there is a traditional distinction would it be fair to say that the distinction is no ...
3
votes
2answers
1k views

What makes white chili white?

What makes white chili white; is it just the lack of tomatoes, substitution of broth for tomato base? I am working on a vegan mushroom based chili and am wondering if it would technically be a (chili) ...
6
votes
2answers
1k views

What are the Standard Terms Used to Describe Liquid Viscosity in Cooking?

When describing the thickness of a sauce or other liquid when cooking, what are the standard terms that should be used? I've heard things like "gravy-like" or talk of coating metal spoons, but I'd ...
13
votes
1answer
986 views

Japanese term for when the Sushi chef prepares meal for you

What is the Japanese term for when the sushi chef prepares a sushi meal for you based on what the sushi chef deems to be fresh and good, as well as what you would be interested in eating? I believe ...
12
votes
3answers
26k views

What is the formal definition of savory?

What is the formal definition of "savory" when used in cooking? I hear a lot about things coming in either sweet or savory forms — e.g. crepes — but in context it doesn't seem that savory ...
5
votes
2answers
1k views

What is wok hai and how do I get it in my food?

There is something special about food cooked in a wok called wok hai? What is it and how do I get my food to have it?
6
votes
2answers
5k views

Is there a difference between green and spring onions?

I've seen some recipes call for green onions but always use spring onions? Is there a difference between them? Is there a better substitute?