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Cooking question
1.       Abla
3642 posts
 28 Nov 2014 Fri 12:32 pm

What is the difference between haşlamak and kaynatmak? Both mean boiling but then you can see them in contexts like

 

            Tencere içerisine haşlanmış nohut ve haşlanmış buğdayı koyup 15 dk. kaynatılır.

 

The boiled chickpeas are boiled? Does not make sense.

2.       elenagabriela
2040 posts
 28 Nov 2014 Fri 01:00 pm

 

Quoting Abla

What is the difference between haşlamak and kaynatmak? Both mean boiling but then you can see them in contexts like

 

            Tencere içerisine haşlanmış nohut ve haşlanmış buğdayı koyup 15 dk. kaynatılır.

 

The boiled chickpeas are boiled? Does not make sense.

 

maybe haşlamak reffers at cooking in  boiling water and kaynatmak reffers at cooking in something else (oil for instance...)

So, first you boil in water chickpeas and wheat, and after you cook them together in olive/ sunflower/ palm tree oil...

 

 

yanılmışım..

 

I googled a bit and I guess kaynatmak means to boil more (after the water start boiling you have to mantain the strenght of fire at the same power...I am sorry for my english but I hope is ok now.. )



Edited (11/28/2014) by elenagabriela

3.       Abla
3642 posts
 28 Nov 2014 Fri 01:59 pm

Yes, elenagabriela. I also think cooking in oil or butter is kavurmak or kızartmak.

 

Maybe haşlanmış here refers to (industrially) precooked foodstuff.

4.       tunci
7145 posts
 30 Nov 2014 Sun 01:49 pm

 

Quoting Abla

What is the difference between haşlamak and kaynatmak? Both mean boiling but then you can see them in contexts like

 

            Tencere içerisine haşlanmış nohut ve haşlanmış buğdayı koyup 15 dk. kaynatılır.

 

The boiled chickpeas are boiled? Does not make sense.

 

kaynatmak  is an action of bringing the food/thing into a boiling point. If the water starts boling that means the process of "kaynamak / kaynatmak" begins.

haşlamak can be  an action of soaking a food/thing into hot/boiled water for a certain period of time [depends on the food /depends on how much you like it to become soft , could be 10 seconds [thin pastry] or 5 minutes etc ] 

you can also put the food into cold water and turn the heat on  and cook it until it gets the certain level of softness you want, and you turn the heat off, then you can call it "haşlanmış" 

So, the moral of the story is that  water doesn´t have to reach the boiling point [kaynamak] to make food "haşlanmış",  unless the food is hard such as "nohut", "buğday" then the water has to boil [kaynamak] naturally. But in the end of soaking/boiling process when you think the food is ready then you call the food "haşlanmış", since it has been cooked in the water.

 

 

 

 

 



Edited (11/30/2014) by tunci

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