[Sca-cooks] Swedish Culinary Blog re: seething
susanne.mayer5 at chello.at
Thu Jul 21 11:45:22 PDT 2011
The German: siude;seud; sieden,... modern also sieden means keeping the stuf
just this side of the boiling point. In case of water that would mean lots
of tiny small bubbles but more of them than with simmer which is below
boiling point and not big bubbles as in a real boil.
unfortunately most of the books I have (just in hand the Aichholzer
transcript of the 3 Viennese Codices) has only sieden for what ever you need
to cook, so it is guesswork if you need to really boil it, simmer it or
just my two pennies worth of thoughts
> Message: 1
> Date: Sat, 16 Jul 2011 07:04:03 +0000
> From: yaini0625 at yahoo.com
> I ditto what Dan said on seething. You don't see the term seething much in
> cooking, or at least I haven't recently.
> Sent via BlackBerry by AT&T
> -----Original Message-----
> From: Dan Schneider <schneiderdan at ymail.com>
> Hej Sandra,
> I've always thought of seething as being abiout midway between a simmer,
> where there's movement in the water but only the occasional small bubble,
> and a full boil, which is masses of big bubbles.
> --- On Fri, 7/15/11, Sandra Kisner <sjk3 at cornell.edu> wrote:
>> From: Sandra Kisner <sjk3 at cornell.edu>
>> > commented: "Though the translation said to boil the beans I was more or
>> > less seething them rather than boiling them ? and I
>> might be wrong here but I believed that the German word siude, is similar
>> to sjuda in swedish meaning to seethe rather than boil."? I
>> thought that this was an interesting observation and possibly "on the
>> regarding the English translation. She also has recipes from Sabina
>> with commentary on how the recipe turned out.
>> Ok, I don't understand the difference between seethe and
>> boil.? The dictionary defines seethe as "boil, stew."? Not very helpful.
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