Glossary entry (derived from question below)
Jun 25, 2007 15:18
16 yrs ago
6 viewers *
English term
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Native in: English 
, Russian
Works in: English, Hebrew, Russian
broil
English
Other
Cooking / Culinary
I am translating a cookbook. In one of the recipies slices of meat are cooked by being stuck onto the inside walls of a preheated clay oven. I am not sure whether broiling is the right verb for this cooking method. Any input?
TIA
TIA
Responses
| 3 +6 | Tandoori-style |
David Moore (X)
|
| 3 +2 | I don't think its quite right |
Tony M
|
| 4 | tandooring |
Els Spin
|
Responses
+6
2 mins
Selected
Tandoori-style
I THINK this is what they call it; at all events, "broil" is wrong.
Note from asker:
| This is an AE cookbook and no I am not related to chef Aharoni |
4 KudoZ points awarded for this answer.
Comment: "thank you"
9 hrs
tandooring
I know, it sounds awful, but that is what 'cooking in a tandoor' is usually. Typical cookbook lingo.
Peer comment(s):
| neutral |
Tony M
: A measly 7 native EN Google results (not one of them from an actual cookbook) hardly suggests that this is usual/typical / Given the amount of cookery stuff out there on the Net, it seems odd that there are NO mentions of it — can't be THAT common
8 hrs
|
|
In a previous life, I have translated more cookbooks than I care to remember. From Eng to Dutch, by the way. 'Tandooring' was the source word; I haven't made it up. Transl: 'koken (or bakken, depending on recipe) in een tandoor'. / Have it your way. Zucht
|
+2
10 mins
I don't think its quite right
If you want it to describe the specific cooking method, as distinct from merely saying vaguely 'cook it at a high temperature', then I don't think this will work, especially since the term is not commonly used in BE.
NS OED says:
2 v.t. Cook (meat) by placing it over a fire on a gridiron etc.; grill.
4 v.t. Scorch, make very hot.
Sounds like 'cooking in a tandoor', to me (as in Indian cuisine)
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Note added at 17 hrs (2007-06-26 09:07:03 GMT) Post-grading
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I really think that, unless this cookery book is specifically about Indian food (and it might have helped if you'd told us what regional cuisine, if any, it is), then any mention of a 'tandoor' is going to stick out rather like a sore thumb — and as a Brit, I have no idea how well known (or not) this term is in the US.
I really feel you'd be better off using a short explanation, if necessary working it into the phrasing of the recipe as a whole in such a way that you don't need to keep repeating it.
NS OED says:
2 v.t. Cook (meat) by placing it over a fire on a gridiron etc.; grill.
4 v.t. Scorch, make very hot.
Sounds like 'cooking in a tandoor', to me (as in Indian cuisine)
--------------------------------------------------
Note added at 17 hrs (2007-06-26 09:07:03 GMT) Post-grading
--------------------------------------------------
I really think that, unless this cookery book is specifically about Indian food (and it might have helped if you'd told us what regional cuisine, if any, it is), then any mention of a 'tandoor' is going to stick out rather like a sore thumb — and as a Brit, I have no idea how well known (or not) this term is in the US.
I really feel you'd be better off using a short explanation, if necessary working it into the phrasing of the recipe as a whole in such a way that you don't need to keep repeating it.
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