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- Title:
- PARBOILING & BLANCHING 2
- Date Created:
- 2021-07-21
- Description:
- A 1624 Tagalog dictionary defines hablos as SALCOCHAR. It refers to LABON: cooking meat, fish or tubers as in SANCOCHAR and not as in LAGA, SAING, or SIG-ANG which we gather is longer boiling. SANGKUTSA does not yet appear in Pampangan or Tagalog dictionaries of the early to mid 1700s. Today, it is traced to SALCOCHAR, to boil in salted water. But it could be from SANCOCHAR, to cook in boiling water quickly a raw ingredient. Both Spanish words share COCHO in their etymologies; cocho from the past participle COZER, to cook. The SAL is from the Spanish word for salt. Think through BANLI, HABLOS, and SANGKUTSA, three words in the heritage of Philippine cooking.
- Subjects:
- Boil Salt
- Exhibition:
- Pampaga 1732
- Source:
- Salt being added to water. Dreamstime.com Public domain.
- Type:
- Image;Still Image
- Format:
- image/jpeg
Source
- Preferred Citation:
- "PARBOILING & BLANCHING 2", Philippine Food History, Felice P. Sta. Maria
- Reference Link:
- felicepstamaria.net/items/coll239.html
Rights
- Rights:
- public domain