Questions tagged [language]

Questions about naming and translation of culinary terms and phrases.

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3
votes
2answers
1k views

Does the definition of “cooking” imply heat?

Through comments posted in this question, I'd like to expand the commentary on the definition of cooking. Specifically, is heat an essential stipulation? According to the wiki article on cooking: ...
3
votes
1answer
5k views

What type of flour is “wheat flour” in the UK? [duplicate]

I want to replicate an American recipe of Banana Chocolate Chip Muffins. It requires 1 cup of wheat flour. What type of flour would that be in the UK shops?
4
votes
3answers
187 views

Need translation of dish into English

I am trying to find for a descent equivalent for the Spanish "sartén de la abuela" or "sartén de los montes". That is, I want to know the name of the dish, how you order it from a menu, not the ...
35
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10answers
29k views

What's (really) the difference between fruit and vegetables?

I was wondering what's (really) the difference between fruit and vegetables. Obviously I can name different fruits and vegetables, but if you ask me what's really the distinguishing factor, I wouldn't ...
9
votes
1answer
391 views

What's the Hungarian Ashkenazi Yiddish name for burned rice at the bottom of the pot?

My mother-in-law used to make Chicken Paprikash, and she would usually burn the rice at on the bottom of the pot. Her three sons, my husband being the youngest would fight over it. There was a name ...
1
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2answers
100 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 ...
11
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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 ...
1
vote
1answer
120 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
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1answer
116 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 ...
4
votes
1answer
750 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 ...
5
votes
2answers
3k 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 biscuit dough, and it's a woven top, not cobblestones. I'll bet if I put the same ...
2
votes
2answers
92 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 ...
1
vote
1answer
316 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 ...
13
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2answers
3k 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 -- ...
3
votes
3answers
30k 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 ...
6
votes
2answers
5k 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 ...
6
votes
1answer
8k 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 ...
-1
votes
1answer
251 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 "...
2
votes
1answer
152 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 ...
7
votes
1answer
1k 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 ...
2
votes
1answer
341 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 ...
2
votes
0answers
726 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 ...
4
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2answers
6k 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
2answers
1k 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 ...
1
vote
1answer
197 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 ...
5
votes
1answer
1k 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 ...
8
votes
10answers
91k 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 ...
9
votes
1answer
2k 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'...
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1answer
1k 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 ...
3
votes
1answer
475 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 ...
5
votes
2answers
319 views

Live Tomato Zucchini Lasagna - what does live mean?

I was looking at the menu of Candle 79 - a vegan, organic restaurant in Manhattan. One of the items on the menu is titled: Live Tomato Zucchini Lasagna - cashew cheese, marinated wild mushrooms, ...
7
votes
2answers
458 views

Is there a name for the mushy sludge that forms around/beneath meat as it cooks?

I've found the terms "aspic" and of course "drippings" and "gravy", but I don't think any of those quite describe what I'm asking about — for example, we just baked some meatballs and between each one ...
7
votes
3answers
8k views

How much is a sleeve of celery?

I was reading a recipe for Slow Cooker Rosemary Garlic Beef Stew and noticed that one of the ingredients called for a "sleeve" of celery. I've heard of a stalk of celery, but I've never heard of a ...
12
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3answers
2k views

What is 'Musk' as used in this recipe

I recently made this truffle ravioli dish, it was an easy enough recipe, but I was confused about one thing: it calls for 'musk'. I didn't know what this was, my research only turned up musk melon, ...
5
votes
1answer
57k 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 ...
40
votes
6answers
5k views

What does “natural” actually mean?

More and more I see "natural" or "all natural" labels on the slightly-cheaper alternatives next to "organic" products, and I find it somewhat confusing. I know that (for example) tofu does not occur ...
3
votes
3answers
1k views

What properties allow something to be considered “milk”?

Traditionally, milk is defined as (from Merriam-Webster): 1: a white liquid produced by a woman to feed her baby or by female animals to feed their young; especially : milk from cows or goats that ...
13
votes
2answers
2k views

What is the meaning of the term whole grain?

Often I have read that whole grains are healthy. So, what is a whole grain and what is a non-whole grain? The Pasta I have says "Durum wheat" as the ingredient. What should I understand by that?
1
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2answers
270 views

How to write the so called wooden tomato / wooden potato in Chinese (and where to find it)?

I once went to a Chinese restaurant with a Chinese friend, and there was this sort of yam which was white colored and covered with a whole bunch of red/pink dots resembling freckles and these dots ...
9
votes
3answers
3k views

What are “fondi di carciofo” called in English?

I would like to know what the English name is for the Italian word fondo di carciofo as I was not able to find it on the Internet. Basically, carciofo means artichoke and fondo means the bottom part (...
1
vote
2answers
292 views

What is the name for the 'sweetness' of cooling roast pork?

I did a slow roast pork today putting pork knuckles on the bone cooking for 8 hours in a dash of apple juice. After cooking, I left it to cool for an hour with the lid on. When I lifted the lid, I ...
6
votes
3answers
863 views

When is a food considered a delicacy?

I had an interesting discussion today during lunch on when a food can actually be 'declared' a delicacy. Is there someone saying "this is hereby to be put on the delicacy-list", or is this something ...
6
votes
2answers
41k views

What is the difference between a Jus, Sauce and a Gravy?

I've just booked my Christmas meal. This included Sausage, mashed potatoes and an Onion Jus. Why Jus and not Gravy? Begs the question, What is the difference between a Jus, Sauce and a Gravy?
5
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3answers
2k views

What is a “raw smoked” gammon (or ham)?

In many recipes I've come across the term "raw smoked gammon" (sometimes also "raw smoked ham"). English is not my primary language, so such terms are sometimes difficult. This site has an answer on ...
39
votes
2answers
7k views

What is it about boring, normal ketchup that makes it “fancy”?

Ketchup, at least in the USA, is about as boring as a condiment can possibly get. It's hard to imagine anything "fancy" coming out of a tube like this: Why, then, is it frequently called "fancy"? Is ...
2
votes
3answers
239 views

What are these called in english?

I'm looking for the names of "Rollfondant" and "Modellierfondant" in english. I'm new to the métier but as far as I can tell, Rollfondant is used to cover a whole cake, while Modellierfondant is used ...
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votes
1answer
851 views

Cooking terminology: ingredient preparation vocabulary [closed]

This question pertains to food preparation methods. There are a number of web sites that have a culinary glossary wherein cooking terminology is discussed at length. There is no single resource that ...
1
vote
1answer
766 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".
14
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7answers
222k views

Why is fish not considered as meat?

While reading a thread on cooking, 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 “...
3
votes
2answers
462 views

How can I word “add bread crumbs until it feels right”?

I'm writing a recipe for publication on a site not written for expert chefs. It's a contest with a very nice cash prize. One of my recipes includes meatballs. My final ingredient is dry commercial ...