American-british Cooking Terms Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
CONVERSION CHART
Directions:
The following ingredients and equipment are basically the same, but
have different names.
:American British
:arugula rocket
:baking soda bicarbonate of soda
:Belgian endive chicory
:bell pepper sweet pepper (capsicum)
:Bibb and Boston lettuce soft-leaved, round lettuce
:broiler/to broil grill/to grill
:cheesecloth muslin
:chile chilli
:cornstarch cornflour
:crushed hot red pepper dried crushed red chilli
:eggplant aubergine
:fava beans broad beans
:heavy cream (37.6% fat) whipping cream (35-40% fat)
:hot pepper sauce Tabasco sauce
:kidney beans red kidney beans
:kitchen towel tea towel
:lima beans butter beans
:low-fat milk semi-skimmed milk
:parchment paper non-stick baking paper
:peanut oil groundnut oil
:pearl onion button or baby onion
:romaine lettuce cos lettuce
:Romano cheese pecorino cheese
:scallion spring onion
:shrimp prawn
:skillet frying pan
:tomato puree sieved tomatoes or pasatta
:whole milk homogenized milk
:zucchini courgette
Butter:
Some confusion may arise over the measuring of butter and other hard
fats. In the United States butter is generally sold in one-pound
packages that contain four equal "sticks". The wrapper on each stick
is marked to show tablespoons so the cook can cut the stick according
to the quantity required. The equivalent weights are:
: 1 stick = 115 g (4 oz)
: 1 tablespoon = 15 g ( 1/2 oz)
Flour:
American all-purpose flour is milled from a mixture of hard and soft
wheats, whereas British plain flour is made mainly from soft wheat. To
achieve a near equivalent to American all-purpose flour, use half
British plain flour and half strong bread flour.
Sugar:
When sugar is called for it is assumed to be granulated, unless
otherwise specified. American granulated sugar is finer than British
granulated, closer to caster sugar, so British cooks should use
caster sugar.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 184
Submitted By DIANE LAZARUS On 11-25-95
Source from luhu.jp
have different names.
:American British
:arugula rocket
:baking soda bicarbonate of soda
:Belgian endive chicory
:bell pepper sweet pepper (capsicum)
:Bibb and Boston lettuce soft-leaved, round lettuce
:broiler/to broil grill/to grill
:cheesecloth muslin
:chile chilli
:cornstarch cornflour
:crushed hot red pepper dried crushed red chilli
:eggplant aubergine
:fava beans broad beans
:heavy cream (37.6% fat) whipping cream (35-40% fat)
:hot pepper sauce Tabasco sauce
:kidney beans red kidney beans
:kitchen towel tea towel
:lima beans butter beans
:low-fat milk semi-skimmed milk
:parchment paper non-stick baking paper
:peanut oil groundnut oil
:pearl onion button or baby onion
:romaine lettuce cos lettuce
:Romano cheese pecorino cheese
:scallion spring onion
:shrimp prawn
:skillet frying pan
:tomato puree sieved tomatoes or pasatta
:whole milk homogenized milk
:zucchini courgette
Butter:
Some confusion may arise over the measuring of butter and other hard
fats. In the United States butter is generally sold in one-pound
packages that contain four equal "sticks". The wrapper on each stick
is marked to show tablespoons so the cook can cut the stick according
to the quantity required. The equivalent weights are:
: 1 stick = 115 g (4 oz)
: 1 tablespoon = 15 g ( 1/2 oz)
Flour:
American all-purpose flour is milled from a mixture of hard and soft
wheats, whereas British plain flour is made mainly from soft wheat. To
achieve a near equivalent to American all-purpose flour, use half
British plain flour and half strong bread flour.
Sugar:
When sugar is called for it is assumed to be granulated, unless
otherwise specified. American granulated sugar is finer than British
granulated, closer to caster sugar, so British cooks should use
caster sugar.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 184
Submitted By DIANE LAZARUS On 11-25-95
Source from luhu.jp
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