Different ways

Different ways of naming each food by country

There are different ways of referring to some foods and recipes depending on the country in which we are, we can find these differences especially between countries of South America and Spain who share the same language but with certain peculiarities of language using different words to the same concept. I find it interesting to know the different terms and antómimos used in different areas and also help us to expand the culinary vocabulary.

Brandy (Spain): guarapo (Colombia), Olle (Central America-Guatemala), cocuy (Venezuela).

Basil (Spain): basil, herb cowboy alhabaga, alfavaca (Brazil).

Syrup (Spain): syrup, honey.

Rice (Spain): chasuble, rice.

Meat Redondo (Spain): Peceto (Argentina), Lizard Paulista (Brazil), Chicken Goose (Chile), Hall (Ecuador), Pulp Chorizo ​​(Uruguay), Mucha-cho (Colombia), Custe (Mexico).

Avena (Spain): "quaker".

Brown sugar (Spain): brown sugar (Argentina), molasses (Quechua).

Icing sugar (Spain): Flower Sugar, powdered sugar, powdered sugar, powdered sugar.

Béchamel (Spain): White sauce (Argentina)

Bream (Spain): castañeta, marine fish.

Biscuit (Spain): bizcochuelo (Argentina and Uruguay), Cauca (Bolivia), cake (Caribbean and the Canary Islands).

Skewer (Spain): brochette (France and Argentina), kebab (Peru and Bolivia).

Cutlet (Spain): Beef (Argentina), ridge width (Colombia), strip loins (Venezuela), sirloin strip / grain (Chile), loin (Mexico), long churrasco (Peru), contrafile (Brarsil), spine with or without back (Uruguay).

Pork (Spain): pork, pig, hog or pig (America).

Conger (Spain): sea eel (Chile and Argentina).

 

Different ways of naming each food by country (part I: fruits, vegetables and nuts)

There are different ways of referring to some foods depending on the country in which we are, we can find these differences especially between countries of South America and Spain. I find it interesting to know the different terms used to understand any recipe is the country read it and expand our culinary vocabulary beyond our borders.
- Olive (Spain): Oliva (America)
- Avocado (Spain): Cure (Venezuela), Pagua (Cuba), Abacate (Brazil), avocado (Chile, Peru and Argentina)
- Sweet potato (Spain and Cuba): Batata (Argentina), face or jetica (Brazil), sweet potato or yam (Mexico), sugary sweet potato or yam (Europe and Asia).
- Peanut (Spain): Peanuts (Argentina, Peru and Bolivia)
- Pumpkin (Spain): Ahumaya, pumpkin and squash.
- Zucchini (Spain): Ahumaya girl, zucchini, pumpkin.
- Mushroom (Spain): fungi, allampas, mushrooms, cogumelos (Brazil).
- Shallot (Spain): Echalote, echalota, shallot (Venezuela)
- Strawberry (Spain): strawberry, wild strawberry, strawberry (Argentina), morango (Brazil).
- Peas (Spain): peas, peas, peas, petit pois.
- Jewish or Beans (Spain): beans or beans (Central America, Mexico), Pigeon Pea or Bean (Puerto Rico, Colombia and Costa Rica and), Beans (Argentina), beans (Venezuela).
- Green Bean (Spain): Chaucha (Argentina and Uruguay), Jewish tender string beans.
- Maize (Spain): Corn, corn, corn cob, jojoto, Chiloe.
- Peach (Spain): Peaches (Latin America).
- Turnip (Spain): coyocho or collocho (Chile), cogocho.
- Medlar (Spain): sapote, Manikara, Sapotaceae, achras, sapota, sapodilla, sapote.
- Orejón (Spain): huesillo, dried peaches.
- Popcorn (Spain): Ancua (Argentina), popcorn, Pororo, tennis, pink corn, popcorn or goats.
- Papaya (Spain and Mexico): Papaya (Honduras, Dominican Republic and Venezuela).
- Pineapple (Spain): Abacaxi (Brazil) / Pineapple (America)
- Banana (Spain): Banana (Argentina, Colombia, Ecuador, Paraguay and Uruguay), banana (Venezuela).
- Leek (Spain): leek, Porro pore.
- Beet (Spain): Beets (Mexico), beetroot (Chile)
- Watermelon (Spain): chicayote, chayote, alcayota.

 

Cooking techniques: Different methods of laundering of fruits and vegetables

 

The bleaching or blanching is a method for freeze prepararfrutasyverduraspara. The basic method is to immerse scalding food in the hot steam or boiling water for uncortoperíodo time. Thus, the breaking process laverduraofrutase stops, allowing you to be frozen without losing their color or flavor.
Steam bleaching method
The steam bleaching method works well for lasverdurasyfrutasque have the meat tender and delicate skin, such as eggplant, cabbage, peaches and onions. To use the steam method, fill a large pot with water. Heat the water to a boil and drop lasverduraslavadas ofrutasdentro a steamer basket. Put the basket in the pan, cover with a tight-fitting lid and scald according to the instructions on your prescription. Immerse lasverdurasal steam in a container filled with ice water to stop the cooking process immediately.
Method Boil
Llevarfrutasyverdurasde boil as another way to prepare whitening for freezing. Lafrutaoverduraen Place the boiling water, let the water return to a boil. Place a lid on top of the pot and blanch according to your recipe. Drain a colander and pour the contents into a bowl of ice water to stop the cooking process. When the product has cooled, drain the water again and store food in airtight freezer bags. Blanch beans, beets, carrots, corn on the cob, pumpkin and sweet potato.
Method microwave
The microwave is not money in the most effective way, because then difficult to stop the cooking process. Follow the same instructions as for scalding steam or boil, but be sure to use the containers and lids for microwave. For best results, work in small batches to stop the enzymes of the subdivision of their products. Products like artichokes, onions, green beans, apples, pears, turnips and rutabagas work well with this method.
Method deaceitecaliente
Deaceitecaliente Bleaching works well for meats, poultry, mariscosyverdurasduras like jicama, water chestnuts and bamboo shoots. Often enaceitecaliente blanching is an element to make it easier for the later preparation. Calentaraceitede canola or peanut oil in a pan at 90 ° C.
Blanch the meat overdurasdurante several minutes according to your recipe. Slide food elaceitecon demetalcon spoon slots. Remove elements when making and place on a paper layer decocinapara drain and cool. Allow the fresh food more than one hour prior to packing and sealing.

 

Techniques blanquearfrutaso vegetables, blanching technique. By whitening unafrutao vegetable secocinaen this boiling water and then cooled rapidly in ice water. The most common reason for this is blanching of vegetables when preparing to be frozen, because the process reduces enzyme activity that causes spoilage lasverdurascongeladas time.
Peeled Lasfrutasson sometimes to soften and make it easier to remove the skin. For defrutasy blanching vegetables technique, carefully follow blanching times to reduce enzyme activity rather than activate, and to prevent overcooking defrutasy vegetables.
- Wash lasverdurasy cut into pieces of desired size. Wash lasfrutasy cut a small "X" in the bottom of the skin if they bleach to help remove the skin more easily.
- Find the right time for a table laundering defrutasoverdurasen decocinao book online.
- Prepare a bath of cold water with a minimum of 3 liters of cold water in a large bowl.
- Boil 1 liter of water in a large pot. The water should be in full swing, before whitening lasfrutasoverdurasen it.
- Pour no more than 500 grams vegetables defrutaso drain basket that fits the pot. With greens, whitening no more than 200 grams at a time. In any case, this will be about 4 cups defrutaso vegetables.
- Lower the basket strainer into the boiling water and cover the pan.
- It re-starts the timer when the water has returned to a boil. If you have not returned to a boil in one minute, there demasiadafrutasy vegetables.
- Remove the basket from the boiling water when the correct amount of time has passed.
- Lasverdurasen lafrutao Pour the ice water immediately so they stop cooking. Leave them in the ice water for as long as they were in the boiling water, then remove them, drain and dry with a towel decocinapara then take the freezer.
- Repeat the process with other lots defrutaso blanching vegetables, if not all fit in the pot for the first time.