Questions tagged [language]

Questions about naming and translation of culinary terms and phrases.

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12
votes
5answers
3k views

What kind of yeast is this?

I have a type of yeast that I'm finding hard to identify by English standard. These are picture of it: Whole, uncut. cut in half In my country, Bulgaria, we call it "live" yeast, despite ...
6
votes
2answers
211 views

What is a “small cup” in Australia and/or old recipes?

In older or Australian recipes, is “small cup” a specific (if not quite standardized) measurement? If so, what, approximately, is that measurement? I’m going to be making a recipe from an Australian ...
1
vote
3answers
97 views

Are heavy-bottom stock pots called something else?

I would quite like to get hold of a large stock pot with a thick base so I can make things like preserves as well, but whenever I look at kitchenware in my local shops (I'm in NZ if that makes a ...
2
votes
1answer
167 views

Is sour milk, soured milk, and milk that has gone sour, all the exact same thing?

Is sour milk, soured milk, and milk that has gone sour, all the exact same thing? Related to this question: Is buttermilk another term for sour milk or some part of sour milk? and especially this ...
14
votes
2answers
2k views

What is a refrigerator tray in older recipes?

Many older cookbooks call for filling a “refrigerator tray”. For example, in the 1960 Better Homes and Gardens Dessert Cook Book the recipe for “Banana Ice Cream” says to “Pour into refrigerator trays....
1
vote
1answer
442 views

Do blini have to be thin?

In case you're wondering, Blin (or Блин) is just Pancake in Russian. It was given by my favorite YouTuber that these pancakes have to be thin to be a proper blin. Is this true?
2
votes
2answers
153 views

Simmering, rather than caramelizing, onions (plus garlic and ginger)

I can caramelize onions, garlic, and ginger over 30 minutes, stir frying. But this requires me to stand in front of the stove for 30 minutes. Instead, I prefer to spend 90 minutes, adding a bit of ...
2
votes
3answers
323 views

What is a stem pan?

I have a vintage cookbook, from Charlotte, North Carolina and about 1958, that has a recipe for “Different Applesauce Cake”. It says to “Cook in stem pan approximately 1 hour, 10 minutes”. Searches ...
4
votes
1answer
127 views

What does it mean for a dish to be called poêlé?

I was watching a show and they mentioned Fois Gras Poêlé. Now I know what fois gras is so I looked up what poêlé meant since I assumed it was a cooking technique. However, Google (patent pending) ...
3
votes
2answers
163 views

Is there an English word for the Spanish pepper called Ñora?

Is there an English word for the Spanish pepper called Ñora? I have translated the following from Wikipedia The ñora is a cultivated variety of Capsicum annuum or pepper, called "bola" in ...
4
votes
3answers
2k views

Recipe word for “not trimmed”

I'm trying to write up a recipe by weight and include both the "cleaned" weight and the "uncleaned" weight. I can't find a good word for "uncleaned" and I'm hoping ...
1
vote
2answers
81 views

Choosing between semolina and non-semolina durum flour

I have a big confusion between flours, aggravated by the fact that I do not live in an english-speaking country and labeling and translations are confusing. I like fresh pasta and have experimented ...
0
votes
2answers
305 views

What's the difference between thin crust pizza and a cracker

My friend says that thin pizza crust is nothing but a cracker, but I think there are significant differences between the two products. For example, if you buy a store-bought cracker and add pizza ...
1
vote
4answers
516 views

Is a pizza like this unheard of in the USA?

My idea of a pizza, bought from a pizzeria in Sweden (at least growing up and when I last did, which was a few years ago now), is as follows: A standard pizza dough is grabbed and turned into a flat ...
1
vote
2answers
246 views

What is the difference between “water/drink enhancers” and cordial?

I was doing a bit of internet browsing today, and I came across this image (linked rather than embedded because of copyright), which shows a bottle of hand disinfectant along with three bottles ...
2
votes
2answers
2k views

“tomato sauce” vs. “tomato paste” [duplicate]

amazon returns almost 50 hits for "tomato sauce" and just 3 for "tomato paste" Do "tomato sauce" and "tomato paste" mean the same thing?
3
votes
1answer
285 views

What does it mean to let gluten relax?

I'm new to cooking and have no experience cooking. I know a bit about gluten in that it gives bread the toughness for stretching, which is good for chewy bread and bad for soft cakes. I've watched ...
3
votes
1answer
373 views

What's 香茜 or 芫荽 in English?

Many Hong Kong Cuisine restaurants use 香茜 or 芫荽 in soup dishes. Please see the picture below. Are 香茜 or 芫荽 the same species of plant? What's the correct English translation? I'm hankering to buy ...
-3
votes
1answer
217 views

Why does thickening a liquid mixture's flavor by simmering called “reduction”? [closed]

What exactly is reduced? The amount of water? But it feels kooky to describe simmering water away as "reduction". What end product exactly are we reducing TO? The Science of Sauce ...
2
votes
2answers
153 views

What is the correct term for this method of cooking?

I'm a reluctant cook at the best of times but I'm interested to know what I just did. I got a massive bone for the dog from the butcher. There was quite a lot of meat on it so I thought the dog and I ...
4
votes
3answers
466 views

What does resting mean

I'm a little confused with what resting actually means. I've typically seen this term being used where you move food (typically meat) from the oven/grill/heat and then keep it warm for "some time" (...
2
votes
1answer
206 views

A “puck” of frozen food

I found a recipe that calls for 5 “pucks” of frozen spinach. I cannot find a definition of the term. I need to know how many ounces are in a puck?
3
votes
3answers
275 views

Flavor of wasabi, horseradish, mustard, capers, and jalapeño

What is the name of the flavor of wasabi, horseradish, mustard, capers, and jalapeño? Unfortunately, I'm not fond of the taste of the above ingredients. To me, they taste similar. I don't mind the ...
3
votes
1answer
122 views

What are the different parts of a zester called?

Earlier I was trying to describe which part of a zester to use and realized I have no idea what the different parts are called. I fell back on google, and was surprised to find nothing, there are ...
15
votes
2answers
4k views

What's the process of making black garlic called?

it's not caramelized – it doesn't get hot enough. it's not fermented – the process is enzymatic, not due to fungus, yeast, or bacteria. it's not pickled – no acid brine is added it's not curing – no ...
4
votes
3answers
276 views

Name for a master “cook plan” that describes how you prepare and serve all courses of a meal

I'm writing some software and could use some help (from some experts!) naming something. In cooking, culinary arts, etc. I have to imagine that there exists a concept where you, the chef, have a ...
4
votes
4answers
1k views

What would “Disintegrant”, “Ammonium”, or the units of measure “glass” or “gl” mean in a non-American book?

Just purchased a baking cookbook online which, while written in English, is clearly from a country outside of the U.S. Units are metric, which is fine, but there a couple of terms with which I am ...
1
vote
1answer
133 views

Are “shelled nuts” with or without their shells?

I'm using MyFitnessPal to log what I'm eating, and I can't figure out whether 'shelled pistachios' are pistachios with or without their shells.
1
vote
4answers
445 views

Common term for “roughly-grind Semolina” (as used to make couscous)

A course common in all North-African coast cuisines is Couscous, which is made of "roughly-grind Semolina" lightly cooked or steamed with a bit of water and salt; Very often, a vegetable based stew is ...
11
votes
2answers
911 views

Is Irish buttermilk different from Estonian buttermilk?

I'm Irish but living in Estonia. Just now, I decided to make some soda bread which I have made a couple of times before. I bought some "pett", which Google translate and a professional chef told me is ...
8
votes
3answers
3k views

What does “Massage with salt” mean in a recipe?

I want to try this recipe for Vegan Lox by Tasty. Step 5 is Use a vegetable peeler to shave the carrots lengthwise into ribbons. Massage with salt. I don't understand what "Massage with salt" ...
1
vote
1answer
102 views

Interpreting recipes from a different culture (specifically India) [closed]

I've tried to make dahi (indian "curd", or yogurt) a few times, but it has always turned out more like cottage cheese (English "curds and whey") than like yogurt. This isn't necessarily bad (the whey ...
0
votes
2answers
236 views

What is the difference between connective tissue and suet/fat deposits?

A google image on the term 'meat connective tissue' seems to show what I believe to be fat deposits/suet in the case of meat pictures. So what then is the difference between fat deposits and ...
6
votes
2answers
457 views

What's a pan and what's a pot?

In Dutch, we have just one word for pots and pans, which happens to be "pan", so I was surprised to learn about the word "pot". I learned that pans are for frying, which is why they are shallow and ...
12
votes
1answer
3k views

What's the difference between a deep fryer and a chip pan?

As described in the Wikipedia article, a chip pan is a pan that contains oil for frying. The oil is heated to a high temperature, and then usually a metal basket is lowered into the pan for frying of ...
3
votes
1answer
343 views

What is the English name of these sea snails?

What is the English name of sea snails sold in Vietnam that the Vietnamese labelled as Ốc bông & Ốc tỏi (Vietnamese)? Ốc bông Ốc tỏi
6
votes
2answers
994 views

What is the term for “plain” non-flavored ice cream

Me (russian) talked to my partner (american) about ice cream flavors. In Russia and post-USSR plain flavor (creamy-milky one) is extremely popular and often called пломбир. It is the default flavor, ...
0
votes
1answer
92 views

As it relates to the Hospitality Industry what is a par level of product?

What does this mean in the Hospitality industry? As in the Hospitality Department will establish par levels of products Is this kind of like when your boss in IT tells you that there should always ...
17
votes
1answer
3k views

What does “lightly crushed” mean for cardamon pods?

I am currently attempting to make the “Fragrant Spiced Rice Pudding” on page 136 of “Gordon Ramsay’s Home Cooking.” I am a novice with cooking so forgive me if my question is common sense for those ...
14
votes
4answers
11k views

What makes cake a Sponge Cake? And what doesn't?

I've been watching the Great British baking show and they refer to basically every cake as a sponge. I live in the USA and grew up in Australia. We just called cake, cake. I know how to make a ...
16
votes
6answers
7k views

Is eggnog just a milkshake?

Last year I tried eggnog for the first time, following a homemade recipe involving egg, cream and sugar. The result tasted like a thin vanilla ice-cream milkshake (with spices and alcohol). Recipes ...
1
vote
2answers
131 views

What is the proper term for real oil vs. flavoured oil?

Is there a better term for flavoured oil? For example, a "chili oil" is clearly not same as "grape seed oil" or "snake oil".
28
votes
8answers
13k views

What are things like Bread, Rice and Cereal collectively known as?

I'm not sure if this belongs here or in the English language stack exchange but here goes: We have broad classifications like "Fruit" and "Vegetable" and "Meat"/"Protein". What do you collectively ...
4
votes
1answer
1k views

Fried rice vs pulav vs biryani

How can we differentiate between fried rice, pulav and biryani? As these three rice dishes look similar, are there any differences between three of them?
11
votes
1answer
1k views

Chilli powder in the UK

Today, chilli powder in the UK, as sold by the major supermarkets and the largest independent brand, is a US/Mexican style blend of powdered red chillis with herbs, spices and seasonings such as ...
14
votes
1answer
879 views

What other English names are there for dried grapes?

In the US we refer to basically all dried grapes as raisins. In cooking shows in the UK I hear them refer to sultanas. I've also read that dried currants are really dried grapes, not actually the ...
2
votes
2answers
787 views

Are the terms self-rising flour and baking powder different in the US and UK?

I made Mary Berry’s Cherry cake, which called for 275 g of self-rising flour and 2 tsp of baking powder, in an 8-inch pan. Went all over the oven. Are these ingredients different in the US?
12
votes
2answers
2k views

Why do we use the term Quick “Bread”?

I know there are questions here already about Quick bread vs cake, or muffins vs cupcakes. But I'm not asking about the sugar, fat ratio thing. I'm more interested in the "bread" part of it. To me ...
5
votes
3answers
3k views

What is a 'parmigiano pearl'?

I've read the following dish description in a wedding buffet menu: Truffle essence potato soup with parmigiano pearl I can't seem to find any relevant results using Google Search.
22
votes
2answers
5k views

What does it mean that a pan is “anti jamming”?

Lots of shops call their food pans "anti-jamming", but I have not been able to find out what that means. I don't think it's related to radio communication or making fruit jam :) Here is an example:

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