The Language of Cooking

If you never had the privilege of taking home economics, you may never have  learned the difference between sear, braise and sautee. Maybe you don’t care. But, if you’ve decided to try your hand at your favorite recipe, and you come across words you don’t understand, it sure is helpful if your cookbook comes with a glossary.

I think what we have here, in today’s example, is a classic case of literal translation from some other language into English and, frankly, it just doesn’t work. In the first panel, what word could they have used that translated to “destroyed” in English? Also, I think they mean thirty seconds as opposed to three seconds. This could make a huge difference in the final product.

In the second panel they’ve used the word “shift” where they probably mean “sieve”. They’ve also misspelled “froth”.

Good luck with that difficult dessert!



Filed under English Language, foreign words

2 responses to “The Language of Cooking

  1. Kathryn

    I suspect the word they were reaching for was “pulverized.”

    What I’m kinda reeling over, though, is the notion of adding milk to lemonade. Eeeeeewww!

    • That does sound pretty gross. But — I’ve made smoothies with milk and OJ (plus yogurt and frozen fruit) and it is super delish. And — bonus — no recipe deciphering needed!

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