Questions about naming and translation of culinary terms and phrases.

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2
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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 ...
4
votes
3answers
606 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
1answer
319 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.
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
2k views

What does it mean for something to be broiled?

In particular, how does it compare to it being boiled?
5
votes
4answers
436 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 ...
3
votes
3answers
6k views

Where can I find buttermilk in France?

The translation for buttermilk is given as babeurre, but this doesn't correspond to anything I can find in grocery stores or cheese shops here. I suspect that the word means something in Quebec but it ...
2
votes
9answers
14k views

What is the correct French word for brisket?

What word can I use to accurately describe brisket of beef in French? I usually go to the butcher with a chart of US beef cuts and point to it but it neer seems to correspond to the same piece. Does ...
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 ...
9
votes
4answers
10k 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 ...
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 ...
6
votes
3answers
24k views

Converting teaspoon/tablespoon measurements to mL? [duplicate]

I have been looking at curry recipes on an American web site and it gives measurements in teaspoons and tablespoons. I am not familiar with these measurements as we do not use them locally. Does ...
5
votes
6answers
3k views

Is there a difference between seasoning and flavouring?

I find the meaning of the word 'seasoning' slightly elusive. Before I started to take cooking seriously, I'd have said that any herb or spice used in cooking could be called a seasoning. Without ...
1
vote
2answers
456 views

Shredded steak for south east asian dish

I have a recipe for Nasi Goreng, which calls for 1/2 lb of shredded raw rump steak. I'm not sure how one goes about shredding steak - any suggestions?
15
votes
10answers
127k views

Is granulated sugar (American) the same as caster sugar (UK)?

I have an american cake recipe which includes 'granulated sugar', would this be uk caster sugar? It is for the stage when you beat in with the butter?
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) ...
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 ...
8
votes
5answers
7k views

What is the difference between roasting, baking, and broasting?

For example, when making a turkey for Thanksgiving, I generally place it in the oven (covered in foil or a turkey bag), and cook it for many hours at the recommended heat setting. I can crock-pot a ...
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 ...
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?
13
votes
1answer
1k 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 ...
7
votes
4answers
3k views

What is Zwieback toast and where can I find it?

I am baking a black forest cake and it calls for zwieback toast. I cannot find this anywhere. Does anyone know what this is or where I can find it?
12
votes
3answers
30k 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?
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?
11
votes
9answers
10k views

What is slow cooking and what it is good for?

I've read several question about slow cooking, but I don't know what is it and what it's good for. Can someone explain it? Thank you!
3
votes
4answers
24k 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 ...
6
votes
2answers
6k 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?
17
votes
7answers
6k views

What is ground beef?

I keep hearing about Ground Beef, but I'm from Australia and I've never actually seen it before. Is it the same thing as Minced Beef? Or different? Is Minced beef an acceptible substitute if they're ...
95
votes
6answers
20k views

Translating cooking terms between US / UK / AU / CA / NZ

This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British / Australian / Canadian / American / etc. Please note that ...