Converting Britspeak To Americanski:) Recipe
Yield: 1 InfoRecipe by luhu.jp
Ingredients:
Information,
Directions:
Aubergine = Eggplant Bicarbonate of Soda = Baking Soda
Biscuits = Cookies, crackers Broad Beans = Fava or Lima Beans Chicory
= Endive Cling Film = Plastic Wrap Cornflour = Cornstarch
Courgettes = Zucchini Cream, single = Cream, light Cream,
double = Cream, heavy Flour, plain = Flour, all purpose Frying
pan = Skillet Grill = Broil Minced meat = Ground meat Prawn =
Shrimp Shortcrust pastry = Basic pie dough Spring onion = Scallion
Sultana = Golden raisin Swede = Rutabaga
Not all the terminology I quote above is used throughout the USA.
Its only intended as a generalized conversion.
Sugars:
Granulated: The most common type and is what you would put in your
coffee or tea. Used where a recipe just says Sugar.
Caster: Finer than granulated and dissolves faster. Used where a
recipe calls for sugar to be creamed with fat, or for
whisked/beaten mixes. Makes a far lighter result with extra volume
than caster.
Soft Light Brown: Fine grained sugar with added molasses to provide
colour and flavour. Used for light fruit cakes.
Soft Dark Brown: As soft light but with extra molasses which gives it
a richer flavour more suitable for rich fruit cakes and gingerbread.
Muscovado Sugar: Very dark, moist, and fairly fine grained. Used for
making very dark, rich, fruit cakes. Strong flavoured.
Raw Cane Sugar: This is unrefined white sugar. The darker it is the
more impurities it contains. The darkest is almost black.
Demerara: Light brown. Large crystals. Sprinkled over cakes before
cooking it gives a crunchy sweet topping.
Icing Sugar: Very fine powdered sugar. Dissolves quick. Used for
frosting cakes. Good for sweetening whipped creams, or sprinkling
over cooked cakes and cookies
Lump Sugar: Made from granulated sugar which has been moistened with
syrup and then moulded.
Preserving sugar: Used in the commercial preserving of fruits etc.
Very large crystals which can be sprinkled over loaf cakes prior to
cooking.
Golden Syrup: A blend of sugar syrup, caramel and flavouring.
Black Treacle: A mixture of molasses and sugar syrup. Very dark.
Strong flavour. Used for dishes such as Boston Baked Beans,
gingerbread, rich fruit cake.
Molasses: A thick dark syrup drained from raw sugar cane.
Interchangeable with black treacle in recipes.
From Rons Plaice in Blackpool:) From: Ron Curtis Date: 02-22-96
Cooking
Source from luhu.jp
Biscuits = Cookies, crackers Broad Beans = Fava or Lima Beans Chicory
= Endive Cling Film = Plastic Wrap Cornflour = Cornstarch
Courgettes = Zucchini Cream, single = Cream, light Cream,
double = Cream, heavy Flour, plain = Flour, all purpose Frying
pan = Skillet Grill = Broil Minced meat = Ground meat Prawn =
Shrimp Shortcrust pastry = Basic pie dough Spring onion = Scallion
Sultana = Golden raisin Swede = Rutabaga
Not all the terminology I quote above is used throughout the USA.
Its only intended as a generalized conversion.
Sugars:
Granulated: The most common type and is what you would put in your
coffee or tea. Used where a recipe just says Sugar.
Caster: Finer than granulated and dissolves faster. Used where a
recipe calls for sugar to be creamed with fat, or for
whisked/beaten mixes. Makes a far lighter result with extra volume
than caster.
Soft Light Brown: Fine grained sugar with added molasses to provide
colour and flavour. Used for light fruit cakes.
Soft Dark Brown: As soft light but with extra molasses which gives it
a richer flavour more suitable for rich fruit cakes and gingerbread.
Muscovado Sugar: Very dark, moist, and fairly fine grained. Used for
making very dark, rich, fruit cakes. Strong flavoured.
Raw Cane Sugar: This is unrefined white sugar. The darker it is the
more impurities it contains. The darkest is almost black.
Demerara: Light brown. Large crystals. Sprinkled over cakes before
cooking it gives a crunchy sweet topping.
Icing Sugar: Very fine powdered sugar. Dissolves quick. Used for
frosting cakes. Good for sweetening whipped creams, or sprinkling
over cooked cakes and cookies
Lump Sugar: Made from granulated sugar which has been moistened with
syrup and then moulded.
Preserving sugar: Used in the commercial preserving of fruits etc.
Very large crystals which can be sprinkled over loaf cakes prior to
cooking.
Golden Syrup: A blend of sugar syrup, caramel and flavouring.
Black Treacle: A mixture of molasses and sugar syrup. Very dark.
Strong flavour. Used for dishes such as Boston Baked Beans,
gingerbread, rich fruit cake.
Molasses: A thick dark syrup drained from raw sugar cane.
Interchangeable with black treacle in recipes.
From Rons Plaice in Blackpool:) From: Ron Curtis Date: 02-22-96
Cooking
Source from luhu.jp