I’ve been keeping this secret for a while now — and it’s bursting at its seams. I just have to tell it all before I lose my mind.I often mispronounce words.
Nope, I am not referring to common day-to-day communication. I am talking about the big words that fancy chef’s, restauranteur or a foodie uses — whether they truly know what they are talking about or just plain arrogance.
I am neither. I often tense and break a sweat whenever I come across words such as worcestershire, bouillabaisse or pouilly-fuisse.
Heck, I don’t even know what’s pouilly-fuisse actually refers to.
Yup, that’s my deep dark secret — anyone dare’s judging me? Go ahead. At least I am a confessor (crossing my fingers I am using the right word here).
There’s many misconceptions on how some words are being pronounced. Villagevoice compiled a long list of mispronounced food words — many of those words are guaranteed to shock you, like:
Boudin (the Cajun kind, “Boo-dan”)
Why can’t spelling and pronunciation go hand-in-hand? Why does life needs any more complications added to our day-to-day struggles?
For heaven’s sake, I better brush up on my yeer-oh before my greek brother-in-law discovers this abnormality in me.
On the other hand, I do know how to pronounce “paneer”. Not only it’s easy to pronounce, but darn easier to make as well!
You’ll need whole-lotta milk, some lemon juice, cheesecloth and patience. Easy-peasy.
- 1/2 gallon or 1.89 liter of whole organic milk
- 3-4 tbsp of lemon juice
- Add milk in a heavy bottomed pot. Gently heat it on medium low, stirring every now and then to avoid burn.
- Heat milk only until it begins to simmer, gently.
- Remove milk from heat. Adding 1 tbsp of lemon juice at a time, continue stirring while hot cream begin separating from whey.
- Place a cheesecloth over a strainer. Drain cheese into cheesecloth.
- Using cheesecloth, shape cheese into a block. Do not remove it just yet. Hang cheesecloth on a handle in the kitchen for 1 hour to continue draining excess moisture. Place a bowl underneath.
- After an hour, place cheesecloth between two chopping boards. Add weight on the top. Press cheese for 2 more hours.
- Slice cheese to serve on salads, appetizers or entrees. Enjoy!
There’s quite a few paneer recipes you can try. Look for it at “more good eat’s” section below.
I am sure you are ready to make homemade Indian cheese. Now, go make me proud. And don’t forget to study those mispronounced words 😉
What’s your word of the day?