Have you ever been confused between a jam
and a jelly? Or maybe a prawn and a shrimp? You are not alone. There are
many food items that appear so identical they are often mistaken for
one another despite being different. Some of them, like a cucumber and a
zucchini, are so similar in appearance that it often becomes hard to
differentiate between them. That small confusion can lead to
embarrassing mistakes and also surprise our taste buds.
Today, we will look at a few such food
pairs that have commonly confused all of us. We will help you
differentiate between these identical foods so that you can easily tell
them apart the next time.
1. Jam vs. jelly
Both jam and jelly have fruits as their main ingredients but the main
difference between the two is the shape they eventually take. Jam has a
chunkier texture and a spreadable consistency while jelly has a much
smoother consistency. Moreover, jam is prepared with crushed fruit or
pulp, and jelly is primarily made with fruit juice.
For making jam, fruit is chopped, crushed,
and cooked with sugar. To make jelly, fruit juice is boiled with sugar,
rather than crushed fruit pieces that give it a firm, gel-like texture.
2. Nectarines vs. peaches
Nectarines and peaches are extremely
similar summer fruits, but they do have some slight differences in size,
texture, and taste. Both fruits are almost genetically identical and
are often used interchangeably in cooking. However, peaches have a
dominant form of a gene that gives them a fuzzy skin and a softer
texture. Nectarines are smooth and have a slightly firmer texture than
peaches. They also tend to be a little smaller. Since peaches have
thicker coats, they need to be peeled while the firmer texture of
nectarines makes an excellent fruit for the grill.
3. Cupcake vs. muffin
There are many out there who believe that cupcakes and muffins are the
same. It can be hard to pinpoint the difference between the two as they
usually have the same ingredients - flour, eggs, butter, sugar, and
milk. However, it is the mixing process and the consistency of the
batter that separates cupcakes and muffins.
Cupcakes are made by creaming the butter and sugar together to make a
smooth and fluffy batter. Moreover, cupcake batter is beaten much longer
than muffin batter which helps produce a consistency of air bubbles
throughout the cupcake. The muffin batter, meanwhile, remains quite
lumpy as it is beaten only briefly. Muffins also have less sugar, more
whole grains, and more fruit which is why it is considered a healthier
option and often taken during breakfast.
4. Yam vs. sweet potato
In many supermarkets, sweet potatoes are labeled as yams since they look
so similar. However, they have certain differences. True yams have
bumpy, rough, and scaly skin that is black or brown in color. They are
also cylindrical in shape and have a white, purple, or reddish flesh.
Yams are produced mainly in Africa and Asia and are not found easily in
supermarkets. Meanwhile, sweet potatoes have tapered ends and elongated
shapes and are found in a variety of colors. Also, sweet potatoes are
sweeter, less dry, and starchy.
Both yams and sweet potatoes are root vegetables but belong to different
families. Yams are members of the genus Dioscorea and belong to their
own special family, Dioscoreaceae. On the other hand, sweet potatoes
come from the species Ipomoea batatas, in the morning glory family,
Convolvulaceae.
5. Banana vs. plantain
We’re all, of course, well aware of bananas. It is the most common and
widely consumed fruit in the world. However, this delicious yellow fruit
is often confused with its apparent twin, the plantain. While they may
look quite similar, their taste is vastly different.
Plantains, like bananas, are originally from Southeast Asia but are now
grown all over the world. They are usually larger and tougher than
bananas and not very sweet. Furthermore, plantains are high on starch
while bananas are high on sugar. Plantains are, in fact, better for
cooking and are often used as vegetables in different regions of Asia
rather than a go-to fruit like a banana.
6. Cucumber vs. zucchini
Given how remarkably similar they look, it’s not surprising that
cucumber and zucchini are often confused for each other. While both of
them are alike in shape and color, there are a few notable differences
between them. For instance, cucumbers are generally hard, waxy, and cool
to touch while zucchinis are warmer, yielding, and slightly gritty.
Also, zucchini have woody stems at one end, and sometimes a flower on
the other. Cucumbers also have a rough, bumpy exterior while zucchini
always have smoother skin. Their tastes also vary – zucchini has a mild
and slightly bitter flavor while cucumbers are crunchier and cooler.
Lastly, cucumbers are usually favored raw or pickled while zucchini is
cooked in a dish.
7. Prawn vs. shrimp
Prawns and shrimp are often confused. Many
even feel that prawns and shrimp are one and the same. However, while
they are closely related, the two crustaceans are different in their
anatomy. Prawns are bigger in size and don’t have the distinct curve of
shrimps. Prawns also have three sets of claws and branching gills. It’s
because of their big size that prawns are considered more of a
delicacy. Shrimp, since they are smaller, are cooked faster and commonly
served in restaurants.
The two are also scientifically distinct. Shrimp belong to the
pleocyemata suborder, which includes crayfish, lobsters, and crabs.
Prawns, meanwhile, belong to the dendrobranchiata suborder.
8. Ice cream vs. gelato
From a distance, both ice cream and gelato
might appear the same to many of us. However, while both the desserts
contain cream, milk, and sugar, they have some clear differences. Gelato
is an Italian dessert that requires less cream, more milk, and mostly
no egg yolks. Also, gelato is churned slower and with less air, which
makes it denser and creamier than ice cream. Another big difference
between the two is that gelato is served at a slightly warmer
temperature than ice cream which gives it a silkier texture.