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Questions tagged [language]

Questions about naming and translation of culinary terms and phrases.

Although this site is in English, we have a number of users from non-English-speaking countries. If any user has a question about the proper terminology for a concept, tool, or food in English or in other languages, this is the proper category. This is also the tag to use for translation questions either from or into English.

This tag is also used for differentiation between two terms with similar meanings (parboil vs. blanching, noodle vs. pasta) or for request for definitions for classification.

233 questions
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What is curried tapenade?

I have just watched the A-Team film and B.A. seems to have an obsession with something called Curried Tapenade? My experience of Tapenade is that it's a Olive based dish and making a curried version sounds horrible. Does anyone who what Curried…
Ian Turner
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Difference between Potato Pancake and Hash Browns?

I was wondering what was the difference between these two potato recipes? Both of them seem to be near same but are referred differently. Is there even a difference or is it just word play?
aug
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How can I specify the correct type of bacon in the US?

I'm in the US, looking for bacon like they have in the UK and (possibly?) Canada. However, if I ask for Canadian Bacon, I receive what is basically a processed ham product that I find far less tasty. How can I specify the cut of meat I'm looking…
Yamikuronue
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Explanation of the phrase "Eye of Round Roast"

I need to translate the type of meat called "Eye of Round Roast" to Danish. It would be extremely lucky, if anyone here speaks Danish as well as having a quite good English cooking technical knowledge. It might be a long shot. So, if there isn't any…
Steeven
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Where can I find buttermilk in France?

The translation for buttermilk is given as babeurre, but this doesn't correspond to anything I can find in grocery stores or cheese shops here. I suspect that the word means something in Quebec but it doesn't ring any bells here. Does anyone know…
Zippy
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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.). What does it mean to "compress" these things? And does…
AdamO
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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 for “stem pan” brings up pan definition lists that…
Jerry Stratton
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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 circle. It's very thin. Some tomato sauce is put…
Pizza Lover
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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 heat. I love a home-grown scotch bonnet or the…
Little Helper
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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 plenty of zesters for sale, and plenty of people…
GdD
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Shredded steak for south east asian dish

I have a recipe for Nasi Goreng, which calls for 1/2 lb of shredded raw rump steak. I'm not sure how one goes about shredding steak - any suggestions?
Durathor
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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?
Kaa
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Correct term for marinating+degorging/macerating at the same time?

Sometimes it makes sense to marinate fruit or vegetables with water-extracting ingredients (sugar,salt,alcohol...) and flavorings (spices or extracts) at the same time, and later use fruit and liquid separated. For example, one might want to have…
rackandboneman
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What is a casserole (vessel)?

Maybe it's because I'm German speaking, but I'm utterly confused by the concept of the concept of a Casserole. When I enter "Kasserolle" in the German Amazon I on the one side get dishes that look like that they could get put into the oven. But on…
hgiesel
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Smoothie - water as base liquid, originally?

I am wondering, for termbase purposes, about the base liquid for smoothies: is it originally water? I would appreciate your help as native English speakers, as we were considering equivalents in our language made using milk, yogurt, fruit juice as a…
Mirella
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