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Questions tagged [vocabulary]
8 questions
205
votes
6 answers
Translating cooking terms between US / UK / AU / CA / NZ
This post is an attempt to keep track of the terms that differ between dialects of English or exist in some dialects but not others: British (UK) / Australian (AU) / Canadian (CA) / American (US) / New Zealand (NZ), etc.
Please note that Canada may…
Joe
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9
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What temperature would a "quiet oven" be in old fashioned temperature vocabulary?
I’m looking at a couple of recipes from the early twentieth century. One calls for a quick oven. The temperature for that (375 - 400°F) was easy enough to work out, several places online have it, including a 2010 Q&A from this site. The other…
Pearl H
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What's the line between salsa and guacamole?
I know there is guacamole dip you can buy in the store refrigerator case. I know there's guacamole itself. I know there's jarred "guacamole style salsa" which is a smooth salsa with avocado in it. But where is the line where guacamole becomes a…
Jesse Cohoon
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What are the triangular shaped markings on asparagus called?
An Asparagus shoot has triangular shaped markings on it. I'm wondering what they're called and why there there (if possible)
Jesse Cohoon
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What is the difference between Seed, Grain, Nut, Kernel, Pit, Bean?
What is the difference between Seed, Grain, Nut, Kernel, Pit, Bean?
Seed (as in apple)
Grain (as in wheat),
fruit
Nut (as in almond)
Kernel (as in corn)
Pit (as in olive)
Bean (as in fava/broad bean)
Hierarchy: Bean <- Seed <- Grain
Is Bean super…
Premraj
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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 temperature and longer saute (a little crumbly…
CR Drost
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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 poured upon the Couscous and then served.
A…
user79730
0
votes
1 answer
What "begin to flake" means in the context of sauteing a fish?
I encountered
When you see the bottom of the fish fillets turn opaque, tilt the pan and, using a large spoon, baste the tops of the fish with the hot oil. Do this constantly until the top of the fillets begin to flake, about 3 minutes.
in a…
reducing activity
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