Recipe number 17694 is

Converting Britspeak To Americanski:)



The ingredients are:
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The recipe yield is:
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Aubergine = Eggplant Bicarbonate of Soda = Baking Soda Biscuits = Cookies, crackers Broad Beans = Fava or Lima Beans Chicory = Endive Cling Film = Plastic Wrap Cornflour = Cornstarch Courgettes = Zucchini Cream, single = Cream, light Cream, double = Cream, heavy Flour, plain = Flour, all purpose Frying pan = Skillet Grill = Broil Minced meat = Ground meat Prawn = Shrimp Shortcrust pastry = Basic pie dough Spring onion = Scallion Sultana = Golden raisin Swede = Rutabaga Not all the terminology I quote above is used throughout the USA. It's only intended as a generalized conversion. Sugars: Granulated: The most common type and is what you would put in your coffee or tea. Used where a recipe just says 'Sugar'. Caster: Finer than granulated and dissolves faster. Used where a recipe calls for sugar to be 'creamed' with fat, or for 'whisked/beaten' mixes. Makes a far lighter result with extra volume than caster. Soft Light Brown: Fine grained sugar with added molasses to provide colour and flavour. Used for light fruit cakes. Soft Dark Brown: As soft light but with extra molasses which gives it a richer flavour more suitable for rich fruit cakes and gingerbread. Muscovado Sugar: Very dark, moist, and fairly fine grained. Used for making very dark, rich, fruit cakes. Strong flavoured. Raw Cane Sugar: This is unrefined white sugar. The darker it is the more impurities it contains. The darkest is almost black. Demerara: Light brown. Large crystals. Sprinkled over cakes before cooking it gives a crunchy sweet topping. Icing Sugar: Very fine powdered sugar. Dissolves quick. Used for frosting cakes. Good for sweetening whipped creams, or sprinkling over cooked cakes and cookies Lump Sugar: Made from granulated sugar which has been moistened with syrup and then moulded. Preserving sugar: Used in the commercial preserving of fruits etc. Very large crystals which can be sprinkled over loaf cakes prior to cooking. Golden Syrup: A blend of sugar syrup, caramel and flavouring. Black Treacle: A mixture of molasses and sugar syrup. Very dark. Strong flavour. Used for dishes such as Boston Baked Beans, gingerbread, rich fruit cake. Molasses: A thick dark syrup drained from raw sugar cane. Interchangeable with black treacle in recipes. From Ron's Plaice in Blackpool:) From: Ron Curtis Date: 02-22-96 Cooking

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