typical : "take one table-spoon of sugar"
But, is your table spoon as big as mine?
measure equivalent heu.. 'mericans table spoon 10ml often abbreviated (tblspn, tbsp, tsp) American spoons are bigger (yeah, everything over there is bigger) tea spoon 5ml often abbreviated teaspn, tesp, tsp (especially this last can be confusing), sometimes it's called a 'dessert spoon' (dsp) cup 100~150ml actually it's not defined, I have variuous cups ranging from 100 to 300 ml Frying pan 15cm ... 45cm A very flexible term but usualy it indicates a wide, low rim pan with a single, perpendicular handle. They come in all sizes. Sauce pan 15cm ... 45cm Much the same as a frying pan nut with a high rim, typically between 4cm and 8 cm. It's main use is to start off frying some ingredients, ex onions and then drown that in liquis and let it simmer/thicken in. Sometimes they come with a lid and can be used as casserol. Casserol yay A typical casserol is as high as wide, has two horizontal 'ear' handles and has a lid. The main use is for cooking liquids. Oven-casserols are basic casserols but half-height and with plain handles, no wood or plastic insulation. There are specialist casserols, like for example asparagus casserols that are about three times as high as wide in order to keep the asparagus upright. Or 'preasure cookers' that are casserols with a lockable lid so the inside gets a higher presure, thus cooking at a higher than 100°C meaning the food gets ready faster.
Pepper is pepper and salt is salt. But a lot of spices have different names depending on the place you're in.
And actually, pepper isn't just pepper, it also peper, poivre, Pfeffer, ... in different languages. Not to speak about the differences between green pepper, white pepper, black pepper, ...
And ...
Basics olijf olie olive oil huile 'd olive Without olive oil one can't cook. rijst rice riz Type of grass, the seeds thereof.
In kitchen the 'peeled' or 'polished' (without seed-skin) grains are used mostly. Most often the rice is 'parboiled' meaning it's already partially boiled (steamed) so in stead of needing 20 minutes it's ready in five or ten. Which can be a problem as some dishes, for example Paella, need the rice to be in from the start but the other ingredienst need more cooking time than the parboiled rice.
I am Dutch speaking so Dutch is the first collum, and determines the sort-order.
I completely agree that it's mean. ^_^
Not only spices and basic food items have different names depending on the place you're in, other more specific ingredients also enjoy that privilege.
Even in a single language some regional naming can throw people off. Most common dictionaries don't give translations for names of ingredients unless they are very common. To get, for example, the names for all the different parts, from a butcher's point of view, of a cow you need a specialised dictionary or, more likely, a butcher-school book. Of course these don't offer translations.
And an animal is not cut up in entirely the same way in different countries and cultures.
Another dificulty in translating is, for example with fish, that some products simeply are not available in all cultures. For example there are no see-turtles to be found on the Belgian and Netherland's coasts so they don't have common Dutch names.
Dutch English French German Heu ... Fish goud brasem gilthead --- herbs / vegetables Citroen melisse Lemon balm Linzen Lentil Lentille Dahl (India) Bloemkool Cauliflower Shou fleur Mushrooms --zie mushrooms- --to be included later
I am Dutch speaking so Dutch is the first collum, and detrmines the sort-order.
I completely agree that it's mean. ^_^
Notice I am lazy. I have not meticulously researched my topic so I don't have all the possible translations. Basically I look them up when I need them in a recipe and only copy that translation back here when I feel like it. And even there I am rather lazy so I will piuck up the first translation I find.
I would appreciate it when you mail corrections.
Know what you talk about.