Apologies for the newbie question, but is there an ingredients glossary on the site anywhere for international users? I'm in the UK and we don't necessarily use the same terminology as those in the USA. For example I've just seen what looks to be a good chocolate cake recipe on here but it uses golden/corn syrup... can anyone tell me if this is the same as Lyles Golden Syrup on sale in the UK?
This is one example of many... for example can anyone explain to me what the following are...
- powdered sugar
- Crisco shortening
I am very new to cake making (only took it up in January) so some of these terms could be common in the cake world in the UK as well, but I don't know what they mean! A glossary would be a huge help if anyone knows of one...
Hi and Welcome to CC, selbel2000.
Decoding CC acronyms:
Australian, British & U.S. cooking terms:
(Site's been updated, and unfortnately, not for the better. Old info was so much better.)
And the piece de resistance:
(More info than you'll probably ever need!)
You'll also need to convert US cup measurements to UK:
US to metric:
Or if you'd rather do it by weight:
Gas stove mark conversions:
And a new (easier to use) conversions website :
Generously contributed by Elise87.
P.S. Crisco is a white vegetable shortening. In the UK you can use Trex or White Flora.
Edited to add new link.
Thanks so much JanH, that's a huge help!
You can always count on JanH. Thanks girl.
selbel2000, I just wanted to say I LOVE Boo! Monsters Inc. is one of my favorite movies. I don't get to watch big people movies very ofter
thanks everyone I am going to be looking up those sites its great ot have a site like cc to ask for help now hopefully I can bake some of those recipies in the pastry books my husband gets for me.
Really gratefull thankyou