4
votes
1answer
615 views

Baking flour and sour cream -US /UK terms [duplicate]

What is the UK equivalent of US 'baking flour' and does the term 'sour cream' describe the same product in both countries?
2
votes
2answers
1k views

What is the difference between Grills, Barbecues, Broiling e.t.c.? [duplicate]

Possible Duplicate: Translating cooking terms between US / UK / AU / CA / NZ What is the difference between Grills, Barbecues, Broiling e.t.c.? Note: I plan to post my own answer, but ...
2
votes
1answer
191 views

Does a GRILL in a UK recipe refer to a BROILER in US? [duplicate]

In a recipe from the UK it says to turn the GRILL to high and place food on baking sheet as close to grill as possible. This sounds like a Broiler in US. Am i correct?
27
votes
8answers
52k views

What can I use for a Crème brûlée if I don't have a blow torch?

I've always wanted to make a Crème brûlée but I don't have a blow torch to burn the top with. Is there anything else I can use to get that nice crunchy caramel on top?
14
votes
15answers
57k views

How do you make Yorkshire Puddings rise reliably?

Has anyone got a foolproof method for Yorkshire Puddings? With the recipe I have they never seem to rise properly.
18
votes
8answers
9k views

What is ground beef?

I keep hearing about Ground Beef, but I'm from Australia and I've never actually seen it before. Is it the same thing as Minced Beef? Or different? Is Minced beef an acceptible substitute if they're ...
15
votes
10answers
250k views

Is granulated sugar (American) the same as caster sugar (UK)?

I have an american cake recipe which includes 'granulated sugar', would this be uk caster sugar? It is for the stage when you beat in with the butter?
34
votes
1answer
29k views

What is the difference between a prawn and a shrimp?

Are prawns and shrimps the same thing or are they different? Basically, I think they're the same but one of my friends was arguing that they're similar but definitely not the same thing and they ...
14
votes
5answers
6k views

What is a Chutney?

Chutney is foreign to my culture and the food i grew up with. Thus, the lack of sophistication and familiarity with chutney. So please forgive my misunderstanding. I often hear the buzzword on food ...
14
votes
6answers
1k views

If a US recipe specifies 'vegetable oil' what type of oil should I use in the UK?

The recipe requires heating the 'vegetable oil' to exactly 375 degrees Fahrenheit with the aid of a candy thermometer. But aren't most oils made from vegetables? Some have a smoke point less than ...
7
votes
6answers
6k views

Is there a difference between Stew and Casserole?

Is there a proper distinction between a slow cooked meat dish labelled a casserole and one labelled stew? And if there is a traditional distinction would it be fair to say that the distinction is no ...
5
votes
6answers
22k views

How to make roux-based sauce thicker

Sometimes when I make a roux-based sauce, it turns out too thin. Are there any ways to make it thicker after the sauce is done? Adding salt helps a bit, but I don't want to add too much for obvious ...
11
votes
7answers
12k views

How can I make my scones rise evenly?

I've been making some scones and they are either falling away to one side or just sort of staying flat. I'm currently just baking them on a tray in the oven at 220C The recipe is: 450g self-raising ...
6
votes
4answers
4k views

Is yogurt plus milk considered buttermilk?

I've read somewhere (it was a vanilla cake recipe, IIRC) that 3/4 cup yogurt plus 1/4 milk is buttermilk. A recipe (buttermilk biscuits) calls for buttermilk and I'd like to know if I can use this ...
16
votes
3answers
1k views

What's the difference between jam, jelly, and preserves?

I assume the difference in name is due to their cooking processes, but am unsure what exactly makes them different.

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