American cookery terms

lolabug_2

Flaxseeds are sometimes called linseed over here, you can get it in oil, powder or seed form. (or in tablets too)
http://www.goodnessdirect.co.uk/cgi-local/frameset/detail/624011.html

Good source of omega 3, you can put a spoonful into smoothies, or on top of salads. Make bread with it etc. But don't cook with the oil!

I think half and half, is half cream and half cows milk

tr3mor

Bear in mind when measuring liquids an American pint is entirely different to a british pint. Theirs is 473ml, ours is 568ml.

HOLsale

nikiyoung wrote:

Thanks for this post HOLsale
What are the different types of flour? They seem to use different ones to us.
Niki

you'd have to give me specific terms

all i remember is bleached and unbleached but to be honest i never knew the difference for those

HOLsale

Strepsy wrote:

Ooh ooh, I had a recipe once that asked for Graham wafers? What would you use to substitute?

I might finally be able to try it now if I can find it!

i think they may have been refering to graham crackers

whilst i know that digestive biscuits are the common substitution here i must say they are a very poor one!

use rich tea biscuits instead, the texture and taste are much closer

HOLsale

Swan wrote:

what a good idea for a thread HOLsale :T
I think you're going to find yourself very busy!

I've worked out a fair few of the American/British terms over the years, but one that's bothering me just now* is ...

what does it mean when an American recipe asks for 'cocoa'?
is it the same dark, bitter, unsweetened powder we have here? or is it like our drinking chocolate, sweetened & sometimes with other flavourings added? or is it something entirely different?

*DD wants me to attempt a copycat Starbuck's hot chocolate recipe

cocoa or cocoa powder as it's usually called is like unsweetened drinking chocolate

i just use the cheap drinking chocolate, you can reduce the sugar in the recipe if you feel the need but i find it quite nice with out doing so

HOLsale

moggins wrote:

Corn Syrup? Is there a british equivalent. I want to make fruit leathers as I think these are better for the kids than the fruit winders they have fallen in love with but all the recipes seem to call for corn syrup and it can't be found anywhere in this country.

corn syrup and golden syrup are pretty much the same thing

HOLsale

Chris25 wrote:

same as digestive biscuits

also, shortening - use solid white vegetable fat blocks like Trex

honestly, digestives are NOT the same, not by a longshot though for a cheesecake base they are the common substitution

as i mentioned before, use rich tea biscuits, they are the closest i've tasted to graham crackers

GC's are crispy not crumbly and sand like like digestives
they also have a honey taste definately NOT like digestives

use rich teas much much better!

you could use the fat blocks i suppose though you'd need to leave them at room temp and not in the fridge as shortening is thick and softish

HOLsale

scholt wrote:

what a superstar! :beer:

Flaxseeds?
Half and Half?

and if you have a recipe recommendation of your own for granola I would be eternally grateful!

flaxseeds are the same as lineseeds

half and half is a kind of dairy creamer often used in coffee and dairy based drinks (egg nog springs to mind)

you could use whipping cream and that should do it

HOLsale

lolabug wrote:

I think half and half, is half cream and half cows milk

i think you're right about that though i use whipping cream as a substitute as i like things extra creamy

you could also do half evaporated milk and half single cream

HOLsale

tr3mor wrote:

Bear in mind when measuring liquids an American pint is entirely different to a british pint. Theirs is 473ml, ours is 568ml.

yep US Pint is 16oz UK pint is 20oz

it fits in with the american cups system as a cup is 8fl oz so
2 cups make a pint
2 pints make a quart
4 quarts make a gallon