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57

Found in this wiki article , is the following information: "Fancy" ketchup Some ketchup in the U.S. is labeled "Fancy". This is a USDA grade, relating to specific gravity. Fancy ketchup has a higher tomato solid concentration than other USDA grades. USDA Ketchup Grades Grade Specific Gravity Total Solids Fancy 1.15 ...


52

There is considerable overlap between cupcakes and muffins. Method From a technical point of view, muffins are made by the muffin method, making them small quickbreads. In the muffin method, the wet ingredients are combined in one bowl; and the dry ingredients are combined in another bowl. Then the two are quickly incorporated together with minimal ...


48

I suspect it means "ditto (the above line)": http://en.wikipedia.org/wiki/Ditto_mark seems to indicate that "do." was an old way of abbreviating before the ditto mark (") became widespread.


31

Liqueur is essentially a flavoured distilled spirit, with the important distinction of added sugar. Vermouth is not distilled, which is why it's referred to as a fortified wine. Flavoured vodkas usually have no added sugar, and so are not classed as liqueurs. Campari uses both distilled alcohol and sugar, and so is a liqueur. Have a flow chart: And a Venn ...


27

"Fancy," when used in the labeling of foods, is almost invariably tied to USDA standards for the classification and grading of the foods. Foods traded on the wholesale market are not required to grade their foods - the use of the system is voluntary. The USDA grading names tied to different food types aren't always consistent or intuitive. Examples: ...


22

There really is no practical difference; the dictionary definition of a soup is: a liquid food made by boiling or simmering meat, fish, or vegetables with various added ingredients. Which also applies to any stew you can conceive of. The technical, highly-nuanced difference is that of emphasis and intent. Stewing is a method of cooking the solids ...


19

Here's a picture of some raw ground beef from the Wikipedia ground beef article so that you can see for yourself. Basically it is beef that has been run through a meat grinder, great for making taco meat, hamburgers, and the like.


16

Yes, it is the same as minced beef. American versus English english.


16

Omakase. http://en.wikipedia.org/wiki/Omakase


15

US : jam/jelly/preserves/etc In the US, there are specific definitions from the Food & Drug Administration on what can be labeled as jam, jelly, etc. From CookingLight.com, but preserved here in case of link rot: Jelly is a clear, bright product. It is generally made by cooking fruit juice and sugar with pectin as a jelling agent and lemon juice as ...


14

True southern grits are made with ground hominy whereas polenta is simply ground cornmeal. The proper name for them is actually hominy grits. You can make "grits" out of untreated corn, but these are corn grits and not really found in southern US cuisine. Grits are typically a much coarser grind than polenta. Hominy is corn that has been nixtamalized, which ...


12

I am quite sure that it 1. doesn't have a name, and 2. is obsolete. I read of this technique in a book on traditional English cooking (turns out that it was very similar to French cooking some centuries ago). Back then, meat was always roasted over an open fire. The fire is a hot and uneven source of heat, and they always had huge pieces of meat in a ...


12

Noodles, pasta and dumplings Polish pierogi and Russian pirozhki (пирожки) Despite having the same Slavic root meaning "pie", the Polish pierogi are unleavened dough dumplings stuffed with various fillings, most commonly boiled or fried. On the other hand, Russian pirozhki are usually fried (but sometimes baked) buns stuffed with similar fillings. The ...


11

I have heard something similar to what you're describing called a "scramble". It's usually what I wind up with when I'm out of practice with making omelettes.


11

In my book, this is pretty trivial. Wasabi is absolutely a spice - it's something with a very specific flavor, derived from a plant, that can be used in fairly small quantities to add flavor to something. It's not spicy (spicy hot, piquant) in the normal sense, though. It doesn't contain capsaicin. It is hot in some sense: it contains allyl isothiocyanate, ...


11

Both involve boiling water, but there are a number of differences: blanching has two meanings -- it's mainly used when talking about setting (or enhancing) the color of vegetables, with minimal cooking (only the outermost layer is cooked). As such, it's typically only a few seconds to a minute dip in already boiling water, followed by a shock (dip in ice ...


10

I'm not familiar with the naming conventions for sugar in the UK so I apologize if I become patronizing. Granulated sugar is the every-day table sugar here. It's what I grab a spoonful for my cereal and such, and it is the kind used in almost all of the baking I've done. Is caster sugar what you usually have around? Caster sugar is called "super-fine" ...


10

It's actually understandable why this would be confusing to non-Americans, because the terms "teaspoon" and "tablespoon" actually have two meanings - one in cooking and one in dining. Historically, teaspoons and tablespoons were simply two types of silverware. Teaspoons were literally for stirring tea or other liquids. Tablespoons were used for serving. ...


10

A 'pinch' is the amount of powder/whatever that can be trapped between one's thumb and fore finger.


10

It doesn't compare at all - broiling is the US term for what is called grilling in UK. The heat source is above the food. In the US, a "grill" is used to mean a "gas powered barbeque", as the Brits would say. The heat source is below the food.


10

According to Wikipedia: Scallions (also known as green onions, spring onions, salad onions, green shallots, onion sticks, or syboes), are the edible plants of various Allium species, all of which are "onion-like", having hollow green leaves and lacking a fully developed root bulb. In the grocery stores I've been to most (east cost of US), if they ...


10

According to the University of Minnesota Extension (emphasis added): What causes the wild or gamey taste in venison? Venison refers to the meat of antlered animals such as deer, moose, elk and caribou. The 'wild' flavor of venison is directly related to what the animal eats. Corn fed deer will have a milder flavor than those that eat acorns or ...


9

Some more... US = UK Skillet = Frying pan Ground beef = mince (sometimes minced beef) Grilling = BBQ Chips = Crisps Fries = French Fries (sometimes chips) Steak Fries = Chips Green onions/scallions = spring onions Burner = Hob (the bit you put the pan on, on top of the stove) Granola = muesli (in terms of breakfast cereal) Granola bar = just cereal bar ...


9

Savory, called Umami in Japanese, implies the presence of Glutamates, the carboxylate anions and salts of the amino acid glutamic acid. The identification Glutamate receptors on the tongue only took place in the past decade, although the ability of the tongue to detect glutamates has long been know. In the early Twentieth Century, a Japanese scientist ...


9

I don't know the term either. I don't think it is established baking slang, so it is bound to vary between recipes, should you find it in another one at all. But if you got it from a bread recipe, it must be because you need optimal conditions for your yeast. The optimal temperature for yeast rising is 35°C, with rising being too slow below that (but it will ...


9

In Britain (and France), the large purple varieties are known as aubergines. Other (pale and/or small) varieties aren't usually found outside of Asian supermarkets, where I imagine they are still referred to as brinjal. The name 'eggplant' is used in the US, Canada, and the Antipodes, mainly because the lighter varieties are more common there, which ...


9

Both sweet and mild refers to the sausages without hot red pepper flakes. The fact they are called sweet Italian sausages doesn't mean they contain sugar.


8

In cooking, "Savory" does generally refer to a flavor profile that is anything other than sweet. "Sweet" doesn't have to necessarily be sugary sweet...basil, tarragon, fennel, carrots, beets, etc. have sweet flavors that are not excessively sugary sweet. The term "neutral" is typically used for things like crepes and choux paste (eclair paste) because when ...


8

Zwieback toast is a twice-baked sweetened toast fed to teething children. It is also known as teething toast, and can be found in the baby aisle of most grocery stores.


8

Is there some dialectical thing going on here? I have always known stews as stovetop and casseroles as baked, just as Jared said in his comment. See for example on wikipedia: stew vs. casserole; or in Merriam-Webster: stew (click the verb form) vs. casserole. (Casserole refers to the dish as well as the food cooked in it; it's pretty definitely something you ...



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