Cookery terms

[squarebear]

Watching programmes like Masterchef, they regularly come out with phrases like "pan fried" or "oven baked" but how else would you fry or bake something?

It seems rather excessive to me. You wouldn't say "Try this bread. It is knife-cut".

Anyone know why?

[McMouse]

Pan fried differs from deep fried.

[squarebear]

Thanks for that.

and oven baked?

[squarebear]

And why do they say "jus" instead of gravy?

[ummmm]

Pan fried instead of deep fried...

Baked instead of roasted...

[squarebear]

Surely, they would just say "baked" then? Why "oven-baked"?

[McMouse]

Also oven baked differs from that encased in clay and done in hot ashes.

[squarebear]

That would seem rather uncommon

[ChuckFickens]

Well you can bake things on hot stones or in the ash of a fire...

So maybe they are clarifying it just in case Ray Mears is watching and gets confused.

[ummmm]

I don't know...sounds better??

For the jus..

http://en.wikipedia.org/wiki/Au_jus

[bednobs]

cause it's pretentious crappy dribble!

[McMouse]

We have a clay pot for doing amazing baked potatoes........the pot stays on the hob.

[society]

As my grandmother used to say - they all full of nonsense...

[squarebear]

Surely, such an obscure method of cooking would have it's own name?

If that's the case, they should say "breaded sandwich" in case some clown decides to make a sandwich with two leaves of lettuce instead of bread.

[jake-the-peg]

It seems in cooking the more specifically somethings described the better its meant to be and the more expensive it becomes

Chicken
Free range chicken
Free range Bresse chicken
Free range Bresse chicken (Sagittarius) from St Just raised by a bloke called Anton who feeds them all soley on boiled cabbage

[ayabrea38]

Maybe they(the chefs)like to seem superior.
Oooh no wonder so many people get confused and give up on cooking.
Sweated off onions,pan seared bacon,stone baked chicken,andmy favourite,forked potato.
What a load of free range poo!

[squarebear]

lol

Thanks all.

[ummmm]

Sweated off onions - onions cooked at a lower heat so they release their own juices instead of being fried.

Pan seared - getting the pan to a high temperature so the meat is 'seared' on the outside which helps keep the juices inside.

never heard of the other two..

[Mamyalynne]

I think forked potato is a bit like crushed, ie not mashed but broken down with a fork

[ayabrea38]

Last time I got all 'cheffy' in the kitchen and tried folking my spuds,I broke the folk and the spuds where as lumpy as hell!Never again.

[mazie]

jus is natural pan juices that accumulate during cooking. i.e. not thickened which then becomes gravy