[Sca-cooks] (Yet) another translation question: cooking hard versus cooking well

[Julia Szent-Gyorgyi]

No, chimney is _kémény_. Different word than _kemény_.

:-)

In a hurry, but more later...

Julia
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2017-09-30 11:33 GMT-04:00 Terry Decker <t.d.decker at att.net>:
> I suspect the problem is you are dealing with the most common usage of an
> adjective that can have multiple meanings. As an adjective, "kemény"
> translates most commonly as "hard".  As a noun, it translates to "chimney."
> Looking for a more complete list of possible translations, I chased "kemény"
> to this web site https://glosbe.com/hu/en/kem%C3%A9ny .  One of the possible
> translations is "firm."  I would say that the instruction is to "cook until
> firm."
>
> Bear
>
>
>
> Greetings, helpful cooks!
>
> Revisiting the 1601 cookbook, I find I'm still somewhat stumped by
> what to do with Szentbenedeki's use of the word _kemény_ 'hard'.
> Sometimes he applies it within the range of its modern meaning -- hard
> boil, hard (stiff) dough -- but he most often uses it for 'thoroughly,
> well', which in the case of something like rice porridge means exactly
> the opposite of 'hard'.
>
> Should I just use "well" and "thoroughly" (and "crisp" and "stiff"),
> as context dictates, or is that too much interpretation? Am I
> overthinking things? (When a word has multiple senses in its modern
> use, I have no qualms about choosing the one that I judge to fit the
> context best. Should archaic senses be treated any differently?)
>
> Here's one of the affected recipes:
> ---
> Riskását gyümölcsös lével. Főzd meg először az riskását tejben, sózd
> meg, hogy kemény legyen : azután egy kevéssé tedd ki hülni, és igy
> csinálj levet reá : végy bort tengeri malosa szőlőt, mandulát is tégy
> belé : almát metélj hosszattában bele, mézet is tégy bele és együtt
> keményen főzd, s az után borsold meg; bors, sáfrán, fahéj kell belé,
> hogy fel akarod adni, rakd az kását egy széles vasfazékban, töltsd rá
> az levét és egy kevéssé ha együtt forralod, add fel.
>
> Rice porridge with fruit sauce. Cook first the rice in milk, salt it,
> until done [so it is hard], then put it out to cool a little, and make
> a sauce for it thus: take wine currants raisins, also add almonds:
> slice apples lengthwise into it, also add honey, and cook it together
> well [hard], and then season it; it needs pepper, saffron, cinnamon,
> when you want to serve it, put the rice in a wide iron pot, pour the
> sauce on it and after boiling it together a little, serve it.
> ---
>
> (The recipe also has one of my other decision points: his use of the
> word _borsold_ 'pepper it' in a broader sense of 'season it', which
> makes it look like he's constantly repeating himself about black
> pepper. My current decision is to use "pepper" and "season" according
> to context/use.)
>
> Julia
> /\ /\
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>> *.*<
>
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