All Questions
Tagged with translation or language
241 questions
5
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1
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193
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What’s the difference between hazelnuts and filberts, really?
I’m confused about the distinction (if any) between hazelnuts and filberts. I’m interested primarily as a cook and shopper, but trying to look up the difference led down a deeper rabbithole than I ...
- 1,114
4
votes
1
answer
216
views
What does “settled” mean when making puddings?
I’m hoping to make Amelia Simmons’s A Cream Almond Pudding from her 1796 American Cookery. The recipe is:
Boil gently a little mace and half a nutmeg (grated) in a quart cream; when cool, beat 8 ...
- 1,589
7
votes
1
answer
3k
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What does it mean for a liquid to "crack"?
I'm looking at a recipe for condensed milk, and a couple of the steps say the following:
Do not stir once the mix starts to simmer otherwise it can crack and crystalize.
if there are sugary bits ...
- 704
0
votes
1
answer
331
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What do you call the result of passing through a sieve?
Writing down an instruction to add the 'passed ingredient X' to bowl Y, I found the possible referring phrases getting slightly clunky, or else unspecific like 'the result'. With tomatoes it would be ...
- 817
1
vote
1
answer
308
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What would (or do) you call komatsuna in English?
What if anything are these greens called in English?
Likely brassica rapa perviridis.
- 161
0
votes
1
answer
230
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How many grams is one serving of great northern beans for an average adult?
I was told for my diet one serving of great northern beans, But I do not know how much that is so I bought a gram scale thinking I could measure it but I don't know how much to measure. I don't mean ...
- 876
18
votes
3
answers
3k
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Old biscuit recipe question - "until the dough blisters"
I'm reading through some old (early 1900's) cookbooks and something that keeps coming up is beating dough "until it blisters" - here's an example.
VIRGINIA BEATEN BISCUIT.
One quart flour. ...
- 181
8
votes
4
answers
3k
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Hash Brown Terminology
If I order fried eggs for breakfast at a restaurant/diner, there's a pretty standard lexicon to communicate quickly how I want them done-- sunny side up, over easy, over well, etc. Even if I mess up ...
- 181
3
votes
1
answer
1k
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Does "pastry" mean something different in cooking than in baking?
I was watching Iron Chef: Quest for an Iron Legend today. In the third episode, the theme of the competition was pastry, and the key ingredient they had to use was milk.
This site's pastry tag says ...
- 131
4
votes
2
answers
21k
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What does it mean for a burger to be "a little pink"?
I ate at Red Robin's recently. Usually, I order a well-done burger because I want my burgers cooked thoroughly. But the waiter suggested that I try "a little pink" burger, which is the ...
- 205
0
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2
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328
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What is it called when you slice meat or fish into small, thin slabs, like sashimi?
Is there a term for when meat (or fish) is sliced into thin pieces that are a mouthful each, similar to sashimi?
So, in other words, if I am writing a recipe and I want to instruct the cook to cut ...
- 3,538
6
votes
2
answers
1k
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What is the difference between whole grain wheat and whole wheat?
I am somewhat confused on the concept of whole grain wheat vs whole wheat. The product in question is "Triscuit" biscuits. The manufacturer does not know so I thought I would put it online. ...
- 876
19
votes
1
answer
4k
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What is sortexed rice?
Here is a link to rice I want to buy. It is quoted as being polished and sortexed. I was wondering exactly that meant? Sortexed is not a word I heard before.
- 4,930
10
votes
7
answers
5k
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What is this type of cookware called used for roasting and baking?
I'm looking for the English name for this cooking utensil:
It can be used for roasting on top of the stove, or it can be put in the oven for slow cooking.
I've stumbled upon 'roasting dish', or '...
- 213
16
votes
5
answers
6k
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What exactly are American recipes containing "smoked sausage" or "smoked Italian sausage" referring to?
I have recently come across several American recipes that call for an ingredient described as 'Smoked Sausage' or 'Smoked Italian Sausage'. Here in Australia, we try to be a little more specific, so ...
- 161
10
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1
answer
2k
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Meaning: muffins are "blind"
The following expression was used in an old baking book, "The Modern Baker, Confectioner and Caterer" (1907) by John Kirkland:
The bad results so frequently obtained are generally due to ...
- 103
7
votes
2
answers
555
views
Firm vs. crisp vs. crunchy for apples
I see these terms used to describe apples on signage at markets and I'm wondering whether they are meant to imply different things and if so what?
For example, this page uses the terms "firm"...
- 465
1
vote
1
answer
1k
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Is there a distinction between fleur de sel and sel de Guérande?
On a recent trip to Paris, I wanted to buy some fleur de sel as a gift, but I found nothing that was specifically noted as such. Instead, I found sel de Guérande, which largely seems like the same ...
- 183
24
votes
4
answers
6k
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What do American chefs mean by "Red pepper flakes"? [duplicate]
I see the term "Red pepper flakes" used often by American chefs, but to the European mind this term is very confusing. It could mean flaked and dried:
Red chilli (e.g. Kashmiri, Birds Eye ...
- 6,351
4
votes
1
answer
627
views
What is the difference between castor, confectionary and icing sugar?
I see these labels used and was wondering what exactly they mean?
- 4,930
6
votes
1
answer
220
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What is the name of this indirect grill?
In Japanese, it seems to be called a Machuugrill. It is fired by charcoal and the grill arrows are just air. It seems to be some convection heating with the temperature moderated by water. Translation ...
- 441
4
votes
2
answers
2k
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What are the dips in muffin/cupcake tins called?
When I was writing this answer I realized that I have no idea what to call the dips in muffin/cupcake tins. I used to call them cups but when I looked it up I found that the cups are the paper inserts ...
- 77.9k
4
votes
2
answers
376
views
What is the distinction between baking and roasting?
Both baking and roasting refer to cooking things in the oven. The only foodstuff I am aware of that can be either baked or roasted is potatoes, and the distinction is that roast potatoes are cooked ...
- 1,533
-1
votes
1
answer
582
views
What's the difference between omelette/frittata/quiche?
What is the culinary difference between these dishes?
It seems to me that they are all egg dishes that are cooked with some fillings in them (onion/tomato/ham/cheese etc). Is quiche just a frittata in ...
- 9
4
votes
1
answer
1k
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Beating eggs for brownie
This brownie recipe (from this book) calls for eggs, beaten. I'm not entirely familiar with US recipes. What does it mean that the eggs have to be beaten? Is it sufficient to do this lightly with a ...
- 257
1
vote
1
answer
492
views
Do French/International chefs really use/talk about Fahrenheit instead of Celsius degrees?
Example: https://youtu.be/lVcTvHTn6Dw?t=325
This chef is very French, yet he talks about Fahrenheit. In France, which is in Europe, surely they use Celsius? He seems to "think" in American ...
- 19
1
vote
3
answers
401
views
Category name for restaurants NOT dressing food?
Is it there a specific category name or whatever, defining restaurants that serve food without dressing, or any kind of food art or dish decoration, despite still serving good quality, tasty food, ...
- 111
1
vote
2
answers
768
views
What are the tables called where food is delivered for service to dinner?
In formal dining rooms there is often a long table set to the side and the servers use it to stage dishes before they are served to the table. What is that appurtenance called?
- 3,538
3
votes
1
answer
3k
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What is "compression" as a cooking technique?
I've recently stumbled on Masterchef professionals as an American, and it's very impressive! Many chefs serve "compressed" vegetables and fruits (e.g. tomatoes, pears, cucumber, mango, etc.)....
- 2,130
30
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6
answers
6k
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What is "layering flavors"? What does it accomplish and how do I do it?
Recently I've been into cooking videos and tutorials and something that stands out to me is this concept of "layering flavors" that some chefs use when they add ingredients.
Example:
We're ...
- 403
13
votes
5
answers
3k
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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 ...
- 303
6
votes
2
answers
2k
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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 ...
- 1,589
1
vote
3
answers
647
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 ...
- 113
3
votes
1
answer
453
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 ...
5
votes
1
answer
1k
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What's the 'opposite' of mise en place?
Mise en place definition for those unaware.
Mise en place (French pronunciation: [mi zɑ̃ ˈplas]) is a French culinary phrase which means "putting in place" or "everything in its place&...
- 29.9k
16
votes
3
answers
3k
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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....
- 1,589
1
vote
1
answer
487
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?
user91735
2
votes
2
answers
693
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 ...
- 815
3
votes
3
answers
1k
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 ...
- 1,589
4
votes
1
answer
498
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) ...
- 375
4
votes
2
answers
2k
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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
3
answers
2k
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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 ...
- 167
1
vote
2
answers
758
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 ...
- 111
0
votes
2
answers
750
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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 ...
- 481
4
votes
4
answers
1k
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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 ...
- 41
1
vote
2
answers
2k
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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 ...
- 1,052
2
votes
2
answers
2k
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"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?
- 311
5
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1
answer
2k
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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 ...
4
votes
1
answer
737
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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 ...
user91594
2
votes
2
answers
196
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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 ...