[Sca-cooks] Swedish Culinary Blog
yaini0625 at yahoo.com
yaini0625 at yahoo.com
Sat Jul 16 00:04:03 PDT 2011
I ditto what Dan said on seething. You don't see the term seething much in cooking, or at least I haven't recently.
Aelina
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-----Original Message-----
From: Dan Schneider <schneiderdan at ymail.com>
Sender: sca-cooks-bounces+yaini0625=yahoo.com at lists.ansteorra.org
Date: Fri, 15 Jul 2011 21:54:31
To: Cooks within the SCA<sca-cooks at lists.ansteorra.org>
Reply-To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Subject: Re: [Sca-cooks] Swedish Culinary Blog
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.
Dan
--- On Fri, 7/15/11, Sandra Kisner <sjk3 at cornell.edu> wrote:
> From: Sandra Kisner <sjk3 at cornell.edu>
> Subject: Re: [Sca-cooks] Swedish Culinary Blog
> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
> Date: Friday, July 15, 2011, 8:25 PM
> > 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 mark"
> regarding the English
> > translation. She also has recipes from Sabina Welserin
> 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.
>
> Sandra
>
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