American cookery terms

HOLsale

just noticed this site in the reference above

http://www.foodsubs.com/

might be useful, though not in the US to UK subs way necessarily...

ChocClare

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.

Here is a recipe from the useful website which tells you how to make home-made Heinz ketchup and Big Mac sauce (can't think of the name of it at the mo):

Light corn syrup
2 cups sugar
¾ cup water
¼ tsp cream of tartar
Pinch of salt

Combine ingredients in a heavy saucepan over a medium heat. Bring to boil, stirring constantly. Reduce heat and simmer until mixture reaches 230/240F on sugar thermometer. Cool completely. Bottle for up to 3 months.

arkonite_babe

moggins wrote:

Do you know what it's called? We have a couple of really good asian grocers here and if I knew what I was looking for I might find it there?

It's in a clear plastic bottle and says corn syrup in small english letters, the rest of the writing is in korean, I think

I noticed it along with the syrups and sweeter type things if that's any help???

HOLsale

ChocClare wrote:

Here is a recipe from the useful website which tells you how to make home-made Heinz ketchup and Big Mac sauce (can't think of the name of it at the mo):

Light corn syrup
2 cups sugar
¾ cup water
¼ tsp cream of tartar
Pinch of salt

Combine ingredients in a heavy saucepan over a medium heat. Bring to boil, stirring constantly. Reduce heat and simmer until mixture reaches 230/240F on sugar thermometer. Cool completely. Bottle for up to 3 months.

you can just use golden syrup, it's very close if not the same thing...

thanks for the recipe though

as for making your own versions of stuff
i make my own bbq sauce now and it's totally surpassed any other condiments in our house dh who is a devout HP man has given it up in favour of my bbq sauce!

you simply mix cheap ketchup, cheap brown sauce, mustard powder and lots of golden syrup to taste. you can add other spices too if you like it's personal taste

the longer it sits the better it gets too mmmmmm in the states it would be recommended to use corn syrup instead

also, i have used golden syrup on the bottom of microwave sponge cakes and it tastes exactly like the filling for pecan pie which is made using corn syrup in the US

FZwanab

Hi Holsale, you are one of my favourite posters on this website your posts are always full of great advice. Anyway my question is what is "cream - style corn", I got the More with Less cookbook and to make the corn bread you need 1c of cream style corn. If you could help, I'd be obliged. As I go through this book I'll probably have more questions, but it is great to know cornmeal is polenta, I had no idea.

HOLsale

ahhhhhhhh you're making me blush ((Holsale kicks back and enjoys the ego stroking))

always happy to help if i can!

ok, creamed corn... i've only ever had it out of a tin and it's not something i would eat regularly but basically it's kinda like corn put through a blender as it's small bits of corn rather than whole kernals

it's got a thin gruel like consistency (runs all over your plate!)

i suspect it's made with a bit of milk or cream and possibly a pinch of sugar as it's sweeter than corn normally is

i'm sure if you put a tin of corn (or frozen sweet corn) through the blender or food processor then added in enough cream to make it gruel like and added a pinch of sugar you'd get the closest approximation to what you're likely to find here!

a quick google search brought up a fancy recipe for creamed corn and then a bunch of recipes using creamed corn... funny thing is in the states it's one of those canned goods that sit at the back of everyone's cupboards and canned food drives (at thanksgiving and christmas for hampers for poor people) tend to get inundated with said cans :rotfl:

RacyRed

HOLsale, re Graham crackers, I loved this from NiceCupOfTeaAndASitDown.com

Yet if a Digestive were ever to get a Ryvita into trouble, possibly at a wild party behind the cheese board, then the resulting progeny may well end growing up to look a lot like Graham Crackers.

And THIS explanation of why Graham invented the flour that goes into the crackers :eek:

What I cannot find is the site selling them in the UK, I am sure I spotted yesterday but forgot to make a note of :rolleyes:

Chris25

RacyRed wrote:

And THIS explanation of why Graham invented the flour that goes into the crackers :eek:

:rolleyes:

:rotfl::rotfl:
:T

FZwanab

Hi Holsale, glad you enjoyed the ego stroking, you deserve it. Anyway, thanks for the advice regarding creamed corn, I'll give your idea a try and let you know how I get on. This probably goes into the jumble sales much like processed peas here! Thanks again. Dinkydee

MrsB_2

You can buy cream style corn here too! I saw Nigella using it in one of her recipes. I'm sure the jolly green giant brand do it. Have a look next time you're in the supermarket.

Edit: Yep - thought so - just found it on the Tesco website.