I don’t like gourmet cooking or ‘this’ cooking or ‘that’ cooking. I like good cooking.
– James Beard (1903-1985; American Chef and food writer)
If you are like me, I get put off with recipes that have alien (to me) terms. Words that I am not really familiar with, thus, I often miss the chance of trying out an otherwise lovely recipe.
So let us make some of these words knowable and add it to our brainy cookery encyclopedia.
Let’s make cooking fun and not a rocket science like 🙂
Cookery is not chemistry. It is an art. it requires instinct and taste rather than exact measurement.
– Marcel Boulestin
I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.
Food & Cookery: Knowing Terms & Condition
All purpose flour (American) is known as plain flour in the UK.
Anchovies is called dilis in the Philippines
Aubergine (UK) is eggplant in USA.
Chickpeas are also known as garbanzo or ceci beans.
Ciabatta is an Italian loaf which is airy and often used to make the popular hot sandwich called panini, available in most trendy coffee shops.
Cornstarch (USA) is the same with Cornflour (UK)
gochujang (Korean) Hot chili pepper paste (made from mouth-watering, eye-watering minced bird’s eye chilis
Mixed Herbs – is a compilation of different dried herbs such as Basil, Marjoram, Oregano, Sage, Thyme and Rosemary mixed together in equal measure. Ideal for casseroles and stews.
Prawns (UK) are also shrimps (USA)
Scallion (USA) is the same with Spring Onion (UK)
Shortening is butter or margarine type used in baking. In UK shortening can be substituted by Stork or Flora White
Zucchini (USA) is also known as Courgette (UK)