Lightning Talks: Saffron Hodgson, Bush Cooking

Not Enough Words for Food: Has the English language let us down when it comes to cooking? Often struggling to find words to easily describe cooking recently I have been dismayed to find other languages that are far more descriptive and useful in explaining their cooking. At the same time people have started to use the terms we do have in completely the wrong places.

Transcript

2. Saffron Hodgson BushCooking.com Not Enough Words for Food: Has the English language let us down when it comes to cooking? Often struggling to find words to easily describe cooking recently I have been dismayed to find other languages that are far more descriptive and useful in explaining their cooking. At the same time people have started to use the terms we do have in completely the wrong places.
4. Quick immersion Braising  Shāo Quick Boiling  or Cuānor Zhá Scalding  or  Chāoor Tàng Prolonged immersion Bake stewing  Wēi Steam stewing  Mèn Gradual simmering  Dùn Boiling
   Lǔ Decoction Áo Steaming Steaming  or Zhēngor Xún Distillation simmering
   Chún Dry Baking or Roasting Kǎo Grilling [ ] zhì [kǎo] Smoking  Xūn Oil Based Deep frying or Frying  Zhá Pan frying Jiān Stir frying or high heat Sautéing  Chǎo Flash-frying or High heat Stir frying [] [Yóu]Bào
5. Stir Fry Plain stir-fry or Simple stir-fry  qīngchǎo Dry stir-fry or Dry wok stir-fry
    biānchǎo Moist stir-fry
    huáchǎo Dry-fry or Extreme-heat stir-fry 
   gānbiān Scramble stir-fry  ruǎnchǎo
6. Two Techniques – One Word Dòng (
   ): The technique is used for making aspic but also used to describe making of various gelatin desserts 1. Simmering meat for a prolonged period in a broth (; Lǔ) or ( ; dùn) 2. Chilling the resulting meat and broth until the mixture gels Hùi (): The dishes made using this technique are usually finished by thickening with starch (
   ; gōuqiàn) 1. Quick precooking in hot water (; tàng) 2. Finished by stir-frying (; bào, ; chǎo) and ; shāo) Liū (): This technique is commonly used for meat and fish. Pre-fried tofu is made expressly for this purpose. 1. Deep frying (; zhá) the ingredients until partially cooked 2. Finishing the ingredients by lightly braising (; shāo) them to acquire a soft "skin" Mēn (): 1. Stir-frying (; bào or ; chǎo) the ingredients until partially cooked 2. Cover and simmer (; shāo) with broth until broth is fully reduced and ingredients are fully cooked.
7. Parilla Chapa
8. Asador
9. Rescoldo Infeirnillo Caldero Horno de Barro
10. BBQ vs BBQ
11. Barbecue, BBQ or Barbeque
12. Pie vs Tart
13. What happened America?
14. Shepherd Pie vs Cottage Pie
15. What is this Apple Dessert?
16. Well…. Crumble Crisp Cobbler Buckle
17. Pigs in a Blanket!
18. Kebab | Kebob | Yiros | Gyro
19. Lasagna |Lasagna
20. What! Dessert Lasagna?
21. BushCooking.com