International "translations" Of Common Used Terms
Decorating By PatrysV Updated 1 Aug 2008 , 4:20pm by PinkZiab
Measurements are still tricky even with scales. I tried to make a treacle tart, and something was way off in the recipe. I would love to try again though. I love the taste of Lyle's Golden suryp. For those unfamiliar, it's a dessert that Harry Potter eats at Hogwarts.
Jo
Hi Jo, I found this website which might help with conversions
http://www.recipegoldmine.com/kitchart/kitchart2.html
Heavy cream is the same as whipping cream, or maybe 'slagroom' in S Africa.
Actually, it's not the same as whipping cream, it has a higher fat content which is usually important for the process it is being used for. Double cream is the UK equivalent, you can't actually buy it here unless you go to Sligro etc!
Light cream: fat content between 18-30%, also known as coffee cream. Light cream will not whip.
Whipping cream: made specifically for whipping, contains 30-36% milk fat. Often contains stabilizers and emulsifiers to ensure it keeps and holds its form when being whipped.
Heavy cream: also called heavy whipping cream, has a fat content between 36-40%.
Just wanted to ask about the jello = jelly??? I don't think so!
Jello is a name brand for flavored gelatin and pudding mix. Jelly would be fruit preserves you spread as a filling or on toast. I sure wouldn't put Jello gelatin as a filling!
US term = UK term
Jelly = Jam/Preserves
Jello = Jelly
Instant Pudding = Angel Delight type dessert
Cooked pudding = Blamange/custard type dessert
Cakewiz... Thanks for the link. I looked at some of the recipes and they are pretty much like the one that I made. Maybe the problem is that I've never seen a Treacle tart, only read, so maybe it doesn't look like what I think it should. A 9" pastry shell filled with only 2 Tbsp of bread crumbs, thats not even enough to cover it. Will have to keep looking in to this.
Jo
I have an extensive list of common baking ingredients amounts and their metric weight equivalents at home. I'll see if I can scan it or get it typed up and will post it here as soon as I can.
I only bake by metric weight myself, because it's more accurate (and it's basically the industry standard for pastry chefs anyway, so I'm used to it), so I have been working on converting all of my old family recipes and whatnot and tweaking them once I do. It's a LOT of work!
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