Quick question on Cooking Vocabulary

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Post by Henlock » 3 months ago

I'm working with some cooking vocabulary and I came across terms like "sauté" and "baine-marie". I'm quite positive there are words regular folks use to refer to those, but I can't find them. Can you help me?

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Titles & Recognition

Post by void_nothing » 3 months ago

"Sauté" is a specific term used in recipes which means cooking something in a little oil in a pan on high heat on a stove. It's like a form of fast pan frying.

A bain-marie is also known as a water bath or double boiler. It's used to provide indirect heat, for example for melting chocolate.
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Post by Henlock » 3 months ago

Thanks for the answer!

So, sauté would be something like stir-fry, then?
I was thinking of "double boiler", but the internet search produced info about a specific type of pot that looked like being meant to cook with vapor.

And now that we're at it is tbere any difference between a strainer and a colander? Or do both m
words mean the same?

Thanks a lot!

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Post by void_nothing » 3 months ago

They have the same function, but usually in English a "strainer" is smaller and has a long handle, like a ladle, while a "colander" is bigger and may have no handles or have two short handles for picking up with two hands, like a bowl.

See Bronze Calendar for what a colander looks like. This joke relies on "Calendar/Colander" sounding alike just like "Tome/Tomb" do, in reference to the misconception that Alchor's Tomb is actually a Tome.
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Post by Henlock » 3 months ago

Really clear, man. Thanks a lot!

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