|
|
Post by linlin on May 27, 2005 15:57:40 GMT 10
Found this on the internet while I was surfing for bakery stuff. The ones on the left side are in British terms while the ones on the right are in American terms. Hope it will be of help to all here  British - American Ingredient Substitutions castor sugar - sugar, white sugar, granulated sugar icing sugar - powdered sugar cornflour - cornstarch golden syrup - light corn syrup vanilla essence - vanilla bicarbonate of soda - baking soda courgette or marrow squash - zucchini treacle - molasses American processed cheese spread (semi-soft, can be sliced) - Velveeta block of butter; each stick weighs 4 ounces - stick margarine aubergine - eggplant crisps - chips chips - french fries bilberry - blueberry broad bean - fava bean mince meat - ground meat bangers - sausage |
|
|
|
Post by Janny on May 27, 2005 17:17:20 GMT 10
Our Ozzy terms are more like the Brits.
Before you forget, the one we discussed today:
Coriander - Cilantro
|
|
|
|
Post by joanneloo on May 27, 2005 17:44:08 GMT 10
Golden syrup here made using cane sugar  So golden syrup = corn syrup?? |
|
tt
Junior Member
Posts: 95
|
Post by tt on May 28, 2005 10:37:26 GMT 10
linlin,
castro sugar = baker's sugar (make your own by putting granulated sugar in a food processor and blend for 10 seconds)
block of butter = stick of butter (why margarine?)
here's some more to add to the list:
yam = taro
greenbean (chinese) = mung bean
Frenchbean = greenbean
|
|
|
|
Post by Janny on May 28, 2005 16:04:48 GMT 10
Yes, tt.
Castor (caster) sugar is fine granulated sugar i.e. finer than normal white sugar.
A block of butter here in Oz is 250g. A stick of butter in US is 110g (4oz)
|
|
|
|
Post by lilyng on May 29, 2005 0:02:25 GMT 10
jo
light corn syrup is opague like glucose and to sub golden syrup, dark corn syrup would be closer but again i think it is a bit too dark a shade. Does the shade of color in the syrup effect the pastry especially mooncake pastry
|
|
|
|
Post by joanneloo on May 29, 2005 11:32:24 GMT 10
jo light corn syrup is opague like glucose and to sub golden syrup, dark corn syrup would be closer but again i think it is a bit too dark a shade. Does the shade of color in the syrup effect the pastry especially mooncake pastry Oh ya lily, black treacle is used in mooncake making to give colour to mooncake  |
|
|
|
Post by lilyng on May 29, 2005 23:00:19 GMT 10
jo,
no wonder some of the mooncakes are so much more darker
|
|
|
|
Post by linlin on Jun 1, 2005 4:17:05 GMT 10
linlin, castro sugar = baker's sugar (make your own by putting granulated sugar in a food processor and blend for 10 seconds) block of butter = stick of butter (why margarine?) Hi tt, this is what I extracted from the website but yes, of course it includes butter as well as margarine. |
|
tt
Junior Member
Posts: 95
|
Post by tt on Jun 1, 2005 17:35:03 GMT 10
I have a friend who lives in oz and she is trying to make a recipe that calls for hominy. She has tried looking for it but no success. Is there anything she can sub?
|
|
|
|
Post by Janny on Jun 1, 2005 17:58:01 GMT 10
I have never come across hominy here in Oz, even the canned version mentioned on some websites. But here there is a discussion on making your own hominy. Don't know if your friend is game to try  waltonfeed.com/self/forum/hominy.html |
|
|
|
Post by Janny on Jun 18, 2005 21:39:47 GMT 10
Make a quick sour cream when you've forgotten to buy some, by adding the juice of 1 lemon to 300 ml of cream. Stir well. Allow to stand at room temperature for 30 minutes before use.
|
|
So golden syrup = corn syrup?? 
