English cooking vocabulary

[Abacist]

When you make pastry it has to be "rested" in the fridge before rolling it out.
Couverture chocolate has to be "tempered" to make sure it has a good shine and snap.
When making a cake you beat the butter and sugar together until fluffy and then the eggs but fold in the flour so as not to lose the air or overwork the flour.
Turning over pancakes in a frying pan is called tossing if you flip them up in the air without using any implement or utensil.

 

[Popeye]

I will teach more "salted" dishes than sweet ones.

Does this mean "Savoury"?

 

[Abacist]

At britsh week they advertised mint sauce to eat with ham and English mustard with lamb lol

That's a bit arse about face!

 

[Abacist]

I was the butt of a joke in France when I was 16 and staying with a French family. After enjoying my first salad of Dandelion leaves with a dressing I was asked "aimez vous pis en lit?" Of course I knew that it meant "did I like to wet the bed?" But hadn't a clue that it also meant did I like the dandelion salad! I was very red faced and embarrassed!

 

[Shrimp]

Can you explain? must be something I never heard of.... "came jeelie? Piece's" ??? Ta!

I think 'jollyrodger' meant Jelly, jelly can be sweet as in Raspberry/Strawberry etc. or savoury (salted) as in the juices from a cooked meat-when the juice cools it 'jellyfies'!

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[JohnH]

We saute things or heat them in a bain rouge until they are al dente

We just nick other peoples words..

I was trying to think of the reply but someone beat me to it. We do have some original cooking words but most of our words are plagurised (stolen) from others. In cookery we generally use French words. There are exceptions of course. We "fry" bacon but we "sauté" onions but if you got them wrong to a native English speaker they would understand. We do not have the same problem that the French have which is that the word must be perfectly correct. The English speaker will shrug their shoulders, smile and understand.
So the first lesson should be, if in doubt use a simple French word and it will probably suffice.
Good luck with your venture.

 

[yodeli]

Does this mean "Savoury"?

That's what I have been told!

I enjoy to see all these new words!

I've learnt some others on books .
I'm sure I'll have more questions after a few courses.
On another thread on FUN I've learnt "Culinary delights"!


When we put fresh cream in a soup as it makes it softer (not as strong as when plain, especially if you have strong flavours in it like leak or turnip or broccolis or even cabbage) we call it "velouté"... I wonder what you call it.

 

[JohnH]

When we put fresh cream in a soup as it makes it softer (not as strong as when plain, especially if you have strong flavours in it like leak or turnip or broccolis or even cabbage) we call it "velouté"... I wonder what you call it.

If I was describing the above to my grandchildren I would say that I am adding cream to "soften" the flavour of the soup. Do not know if it is the correct term but they would understand the meaning.

 

[mjltigger]

If I was describing the above to my grandchildren I would say that I am adding cream to "soften" the flavour of the soup. Do not know if it is the correct term but they would understand the meaning.

It's just cream of I think.. cream of tomato, cream of mushroom etc etc

 

[teddybard]

Errrr.... No , not exactly, not to you English .... Only to French who want to learn: 1) how to cook French dishes (and also blackfoot ones) and 2): who want to practice their English.
It's not on a forum , it's for real in my kitchen!

Are you open to teach small groups of English in the next school holidays ?

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[elamessa]

Good luck with your cooking lessons! Are you going to teach them how to cook Rosh Hashanah, then maybe Simha Torah or Shavuot. Tasty!!
Sue.

 

[yodeli]

Good luck with your cooking lessons! Are you going to teach them how to cook Rosh Hashanah, then maybe Simha Torah or Shavuot. Tasty!!
Sue.

Errr....Wot???
BTW .... You forgot me! I still have no answer to my PM ! So home? On your way?

 

[pappajohn]

JUS !!!.........theres no such thing as JUS.

its another word for gravy invented by a chef who though too much of himself. (Most do)

It is GRAVY......may be thick, may be thin, may not even be meat based....but its just GRAVY.

 

[sedge]

Good luck with your cooking lessons! Are you going to teach them how to cook Rosh Hashanah, then maybe Simha Torah or Shavuot. Tasty!!
Sue.

I thought a more typically English dish would be chicken tikka masala and pilau rice, meself !