Questions about naming and translation of culinary terms and phrases.

learn more… | top users | synonyms (2)

1
vote
2answers
67 views

Is “krapfens” commonly used to designate donuts?

"Krapfen" is a German word which means "donuts". I wonder if the term "krapfens" is commonly used in English to refer to donuts or if it may be pretty odd. I have such doubt because it sounds similar ...
7
votes
2answers
8k views

What does “curd” mean in a South Asian recipe?

I've seen the word "curd" used in a few South Asian recipes (like, notably, some "Butter Chicken" recipes). In one video, it kind-of looks like it might be cottage cheese (or something like that), ...
4
votes
1answer
14k views

How many ounces is a British “tin” of tomatoes?

If I have a British recipe that lists "1 tin chopped plum tomatoes," how many ounces is that? In British English, does "tin" usually refer to a specific size? In the US, cans generally come in 14 and ...
119
votes
4answers
36k 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 ...
1
vote
6answers
26k views

What is the difference between marinara and spaghetti sauce?

The title pretty much says it: What is the difference between marinara and spaghetti sauce? I Googled and got a bunch of hits but none of the answers left me feeling like I actually understand the ...
10
votes
7answers
2k views

Unambiguously referring to “spiciness”

Anyone who likes (or hates) spicy food has been in the situation: You're at a restaurant, your mother-in-law is preparing dinner, or you're preparing dinner for your best friend, and the question ...
13
votes
4answers
55k 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 ...
1
vote
1answer
68 views

What are the characteristics required for a liquid be considered milk?

I know that the liquid from animal (cow, etc) are considered milk. But how do you know feature a liquid to appoint as milk? There's the vegetable liquids (soy, nuts, ...) which are also considered ...
2
votes
1answer
69 views

What part of the brisket is sold in UK?

I'm looking at this recipe from Gordon Ramsay's Ultimate Home Cooking, pg. 198: Barbecue-Style Slow-Roasted Beef Brisket 1kg beef brisket, excess fat trimmed off to leave just 1 cm 2 onions, peeled ...
-2
votes
1answer
85 views

Pumpkin carpaccio: correct use of the name

IN my view, carpaccio is thinly sliced beef, nothing else. But now, it seem OK to serve salmon carpaccio, or even, as I recently saw, pumpkin carpaccio. Am I to assume that everything thinly sliced ...
6
votes
1answer
250 views

Food Processor Feeder Tube Hole - What Is It Called and How Does It Work?

I've seen a useful tool on some food processors before, where they have a small hole in the feeder tube that is perfect for making mayonnaise. If you fill the feeder tube with oil, the oil will fall ...
18
votes
4answers
65k views

What does al dente really mean?

Initially I was told that al dente meant that the pasta was cooked but still firm, definitely not soggy or overcooked. Later, someone told me that it meant not quite cooked all the way through. ...
21
votes
1answer
2k views

What international cooking terms sound similar but have different meanings?

I am not the only international user here, and I bet that others are just as confused as I am when we read something on an American-centric resource and the corresponding translation in our language ...
8
votes
4answers
13k views

What is the difference between noodles and pasta?

Is pasta just a fancy name for noodle? Or is pasta always an Italian style noodle? Is all pasta noodles? Or the other way around? This may be more of a language question than an actual food question.....
4
votes
1answer
98 views

Cobbler vs pie?

How is a Southern U.S. style "peach cobbler" different from "peach pie"? It seems to use pie crust rather than buscuit dough, and it's a woven top, not cobblestones. I'll bet if I put the same ...
1
vote
2answers
53 views

Culinary term for non-flavor defining ingredients

In a strongly flavoured soup/stew, curry, or sauce, or salad, you sometimes add other ingredients (eg mixed vegetables) that do not strongly influence the flavor of the end result, but are chosen for ...
7
votes
6answers
6k 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 ...
0
votes
1answer
81 views

Umbrella term for the 'ingredients' and 'utensils' of a recipe?

So every (good) recipe enumerates several lists of things: Ingredients: a list of all the foods/seasonings/etc. that you'll use when following the recipe Utensils: a list of all the tools, utensils ...
12
votes
2answers
1k views

What's the difference between a cobbler, crisp, crumble, buckle, and betty?

I've heard all these terms at different times but never really understood the differences. What distinguishes various fruit-and-topping desserts such as a cobbler, crisp, crumble, buckle, or betty -- ...
20
votes
10answers
41k views

Difference between soup and stew

What are the technical differences between a soup and a stew. Specifically, I've always had some confusion on the differentation of stew and soup. For the most part, you can tell the difference by ...
7
votes
5answers
6k 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?
18
votes
8answers
9k 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 ...
12
votes
4answers
11k 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?
1
vote
1answer
176 views

Is picante sauce a type of salsa?

My dad asked for picante sauce at the store. I never heard the phrase, and asked if he meant salsa. He told me no, he meant picante sauce. He wanted Pace's picante sauce: This was opposed to Pace's ...
2
votes
1answer
101 views

What is the term for simmering something in sauce?

What is the term called for when something, generally meat, is cooked in a large amount of sauce such that the meat is completely submerged. It is similar to boiling or simmering but instead of water ...
4
votes
6answers
419 views

Cookies called monte cows?

A family member recently inherited a recipe for some simple but delicious crumbly cookies from her grandmother. They consist of flour, sugar, and canola oil with cinnamon on top. The grandmother in ...
6
votes
1answer
279 views

What German product is the equivalent of cream in a recipe from the United States?

I'm looking at a Bolognese sauce recipe from a US cookbook and it contains the following ingredient: 1 cup cream, half-and-half, or milk Now I'm wondering what exactly the german equivalent of ...
5
votes
2answers
698 views

What does “serving” and “serving size” mean?

I have a tin of 16 oz mixed nuts, whose label says Serving Size 1oz Serving Per Container 16 I have a can of 454g refried pinto beans, whose label says Serving Size 1/2 cup (124g) Servings Per ...
-1
votes
1answer
80 views

don't like sweet food except for dessert

I don't like any sweet food except for dessert. For example I would not like stuffing with raisins. Is there any cooking / foodie term for this type of taste? Is it considered more / less "...
0
votes
1answer
480 views

Can you call the stuffing you put in Turkey “filling”? [closed]

They seem a bit similar to me, but a lot of people argue that the answer is "stuffing" and that you can't call it "filling".
2
votes
1answer
2k views

What is a Bamboo shoot called in Hindi?

I haven't seen these things in the markets here. How do I ask for them in the local market?
1
vote
1answer
48 views

What is the difference between preserves and conserves?

I will start off by admitting that I do see technical definitions here, but I did not actually learn that there was such a thing as conserves until today. I am used to putting jelly, or jam or ...
5
votes
6answers
1k 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?
1
vote
0answers
100 views

Is there standard terminology for the doneness of bacon strips?

As you lower temperature on strips of bacon, you go from: a light, hot sear (very soft, chewy bacon), to a hot sear followed by a light saute in its own lard (getting towards al dente), to a medium ...
3
votes
2answers
406 views

What is the difference between sautéing and stir frying?

I put 1 tablespoon of oil in an iron Kadhai. Then after it gets a bit heated, I put a chopped onion in it, and start moving it with spatula so that it doesn't get burnt and gets cooked evenly. So, ...
7
votes
3answers
1k views

Whats the cooking method called where you bury the raw food in hot charcoal ashes?

Whats this cooking method called where you bury the raw food (potato, sugarbeet, guava, corn cobs)in hot charcoal ashes?
10
votes
7answers
101k views

Why is fish not considered as meat?

While reading a thread on cooking.SE an old question popped into my head: I am an Asian and had no problems with dishes with both meat and “fish”. But some of my elder German friends say that meat and ...
8
votes
2answers
3k 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?
7
votes
1answer
6k views

What is the inside of a nut called?

My 3-year-old and I were sharing our traditional mix of Christmas nuts. He's getting pretty good at cracking them open by himself, and wanted to know what the part he eats is called. Anyone have an ...
6
votes
2answers
806 views

What does Joy of Cooking mean by “canned spaghetti”?

My sister was browsing through her Joy of Cooking (the 1975 edition, her copy printed November 1983) and found several recipes that call for things like "1 can spaghetti: 24 oz." or "2 1/2 cups canned ...
7
votes
2answers
15k 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?
37
votes
4answers
105k views

What's the difference between a cupcake and a muffin?

I was debating with someone today whether what we were eating was a cupcake or a muffin, but realized we didn't really know the difference. So what's the difference between a cupcake and a muffin in ...
0
votes
1answer
103 views

Complete list of terms used to describe cooking methods? [closed]

I am trying to build up a list of all the cooking methods which can be used to cook something, including terms used in the stages of the cooking process used to cook such food. Here is what I have ...
4
votes
1answer
135 views

Difference between sweating and sautéeing?

I would like to know the difference between sweating and sautéeing? Is the difference between the two, the fact that one uses oil, and the other uses fat, or are there any other aspects to be ...
2
votes
2answers
3k 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?
7
votes
1answer
740 views

Is there a difference between “magret of duck” and “fillet of duck”?

In my local supermarket, they have 2 kinds of duck breast meat: something called magret and something called filet. If you'd ask me to recognize which is which based on just the meat itself, I wouldn'...
3
votes
1answer
140 views

What's the term for cutting part way through a vegetable or fruit to increase surface area?

The other day I braised beef asian style (a bit of weak beef stock, sweet soy syrup, and dark soy sauce if you're wondering), and I put in some ginger. I wanted to keep the ginger together but give ...
-1
votes
1answer
220 views

Does “boiling milk” always mean pasteurization, especially in Mongolia?

The Lonely Planet guide for Mongolia uses "boiling milk" and pasteurization interchangeably: TB is a bacterial infection usually transmitted from person by coughing, but which may be transmitted ...
16
votes
3answers
1k views

What's the difference between jam, jelly, and preserves?

I assume the difference in name is due to their cooking processes, but am unsure what exactly makes them different.
3
votes
3answers
4k views

What's the difference between a souffle and a mousse?

I thought souffles would be baked, while mousses would be only whipped, but I've seen recipes for cooked mousses before. Is this just a case of using the wrong name for the wrong recipe or are there ...