Useless Cooking Facts

POT LUCK

RICE

1 teaspoon is 1/48th of a cup.

Rice is a type of grass ;)

A Deli is short for Delicatassen

Ouzo is a type of greek liquere

BLT stands for Bacon Lettuce Tomatoes, usually with mayo

The best balsamic white vinegar is from Modena

Black perigord truffles are one of thevmost expensive

Udon is a type of Japanese noodle

Italian 00 flour is v v fine n makes v light fluffy pastries

Bachamel is Italian for white sauce

Antipasto means a nibble fore the meal

Chorizo is spicy Spanish pork sausages from the Iberian penninsula

Gellan is made of seaweed. Its a powdery product. When added to water  it works like jelly m sets instantly

Pot Luck

Sous vide sue way is a chicken cooking method by boiling it wo direct heat. Chicken is placed in thick plastic bag m bag placed on water to boil..

Re-fried beans are only fried once
The reason for this misconception is a translation error. The originals are frijoles refritos which actually means “well fried beans” – not re-fried.

Black Tea is dark
Oolong is Orange
Green Tea is the palest

Arhar Daal is the same as tuar daar.

Buckwheat = Kasha
Mace = Javitri
Maize = Makki
Barley = Jawar
Feuille f de Laurier = Bayleaf (i.e. Tej Patta in Hindi) in French...urrggghhh
Black Onion Seeds = Kalaunji
Sage = Lobaan
Daikon = Mooli
Scallions = Spring Onions
Basil = Tulsi
Basil Seeds – Sabja
Dried Fenugreek = Kasuri Methi
Okra = Ladyfingers
Melanzanis = Brinjal in French...double urrrgggh = Aubergine
Aniseeds, Fennel Seeds – Saunf
Asafoetida – Hing
Black Cumin Seeds – Kala Jeera
Caraway Seeds – Shahjeera
Carom Seeds, Thymol Seeds, Oregano – Ajwain
Cloves – Laung
Coriander, Cilantro – Dhaniya, Dhania
Cumin Seeds – Zeera
Dry Fenugreek Leaves – Kasoori Methi
Dry Ginger – Saunth, Sounth, Soonth
Fenugreek – Methi
Mace – Jayitri, Javitri, Javntry
Nutmeg – Jaiphal
Onion Seeds – Kalonji, Kalaungi
Pine Nuts – Chilgoze or Nioze
Poppy Seeds – Khus Khus
Raisins – Munacca
Rock salt, Black salt – Kala namak
Sesame Seeds – Til
Water Melon Seeds – Magaz
Courgette is the same as a zucchini...bah!


Scoville Scale measures the heat in chillies. The number of scoville heat units (SHU) indicates the amount of capsacin present in the chilli.

Usquebaugh is Gaelic for "Water of Life". It phonetically became usky & finally WHISKEY *hic*

It might not be a surprise for those who know Italian, but the name of the famous dish spaghetti alla puttanesca, literally means "whore's style spaghetti!" The dish was invented in the mid-20th century. However, there is no consensus on what the real origin of the dish is. The earliest known mention of the dish is in a 1961 Italian novel. A writer for an Italian newspaper says that sugo alla puttanesca was invented in the 50's by Sandro Petti, the co-owner of a famous restaurant in the island of Ischia.

Tzatziki is a Greek and Turkish meze or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt (usually from sheep or goat milk) mixed with cucumbers, garlic, salt, olive oil, and sometimes lemon juice, and dill or mint or parsley. Tzatziki is always served cold. While in Greece and Turkey the dish is usually served as an accompaniment, in other places tzatziki is often served with bread (loaf or pita) as part of the first course of a meal.

Dolma is a family of stuffed vegetable dishes common in the Balkans and surrounding regions, Middle East, the Caucasus (most of these regions having a common Ottoman heritage), Russia, Central and South Asia. Common vegetables to stuff include tomato, pepper, onion, zucchini, and eggplant. Grape or cabbage leaves wrapped around a filling, which are strictly speaking called 'sarma', are also often called 'dolma' or 'yaprak dolma'. The stuffing may or may not include meat. Meat dolmas are generally served warm, often with egg-lemon or garlic yogurt sauce; meatless ones are generally served cold. Stuffed vegetables are also common in the Italian cuisine, where they are named ripieni ("stuffed").

Capers are the edible flower buds of the caper bush (Capparis spinosa), also called Flinders rose. It is a perennial winter-deciduous plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. The plant is best known for the edible flower buds (capers), often used as a seasoning, and the fruit (caper berry), both of which are usually consumed pickled.

The five French mother sauces are:

• Béchamel (white sauce), milk-based sauce, thickened with a white roux.
• Sauce Espagnole, a brown veal stock sauce.
• Sauce Velouté, white stock-based sauce, thickened with a roux or a liaison, a mixture of egg yolks and cream.
• Sauce Hollandaise, an emulsion of egg yolk, butter and lemon or vinegar.
• Sauce Tomate, tomato-based sauce.

Bechamel becomes Mornay by the addition of grated cheese. Espagnole becomes Bordelaise with the addition of reduction of red wine, shallots, and poached beef marrow.

The bouquet garni is a bundle of herbs usually tied together with string and mainly used to prepare soup, stock and stews. The bouquet is boiled with the other ingredients, but is removed prior to consumption.