Linked Questions

24 votes
4 answers
6k views

What do American chefs mean by "Red pepper flakes"? [duplicate]

I see the term "Red pepper flakes" used often by American chefs, but to the European mind this term is very confusing. It could mean flaked and dried: Red chilli (e.g. Kashmiri, Birds Eye ...
Greybeard's user avatar
  • 5,916
4 votes
1 answer
39k 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?
Lyn's user avatar
  • 41
3 votes
1 answer
12k views

What type of flour is "wheat flour" in the UK? [duplicate]

I want to replicate an American recipe of Banana Chocolate Chip Muffins. It requires 1 cup of wheat flour. What type of flour would that be in the UK shops?
Sourdough's user avatar
5 votes
1 answer
2k 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?
Marie's user avatar
  • 51
2 votes
2 answers
2k 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 you're ...
barlop's user avatar
  • 307
-3 votes
2 answers
516 views

Please clarify confusion between chillies and pepper? [duplicate]

Chili and pepper are not the same thing however people just refer to chilies as peppers interchangeably. As far as I'm aware the difference is that peppers contain pipirine coming from the piper ...
James Wilson's user avatar
  • 3,835
1 vote
1 answer
148 views

Schichttorte; a 20 layer German broiled cake [duplicate]

I am making the cake named above, which I found on a British baking site. It call s for 5 1/2 oz of reg flour-sifted, and 2 1/4 oz of sifted corn flour. ? Does anyone know if this recipe in this ...
Sandy's user avatar
  • 11
39 votes
8 answers
290k views

Can someone please give an explanation of different egg preparations?

When we go to a restaurant for breakfast and order eggs, we are often asked how we want them. I have a handful of ways that I will eat them (I often prefer over-medium) and I am sure there a large ...
demongolem's user avatar
22 votes
18 answers
153k 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.
Martin Brown's user avatar
33 votes
8 answers
126k 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?
lomaxx's user avatar
  • 5,518
65 votes
2 answers
355k 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 ...
Divi's user avatar
  • 4,776
29 votes
8 answers
4k views

How can I curate ingredients for my child to do foolproof self-directed sensory play + baking?

My 6 year old child really likes to play "spices" where we put various herbs, spices, flour, and other ingredients into small jars, set those on a baking sheet, and give her a mixing bowl. ...
Steve V's user avatar
  • 533
22 votes
8 answers
20k 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 ...
Mark Henderson's user avatar
21 votes
10 answers
474k 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?
user3909's user avatar
  • 211
27 votes
4 answers
4k views

Potato for a purpose

I noticed that my super market sells packaged potatoes for different purposes, for example they sell: potatoes for a salad potatoes for baking potatoes for frying etc.. They all look pretty similar ...
failedCoder's user avatar
23 votes
6 answers
6k views

What exactly is apple cider?

What exactly is apple cider? I've been using Apple Bandit Cider for some recipes in which I needed to reduce the cider. However the Apple Bandit Cider is like a low-alcohol fresh cider/beer kind of ...
Remco Vink's user avatar
17 votes
6 answers
14k 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 ...
chrisjlee's user avatar
  • 3,019
10 votes
8 answers
33k 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 ...
Tea Drinker's user avatar
  • 4,190
17 votes
4 answers
3k views

Do I need to worry about differences in produce in foreign recipes?

I am from Egypt and so I think some produce is different from the ones in Europe or the US where most of the recipes found online are written. Should I stick to a regional cook book or is the ...
Ahmad Hani's user avatar
12 votes
5 answers
3k views

What kind of yeast is this?

I have a type of yeast that I'm finding hard to identify by English standard. These are picture of it: Whole, uncut. cut in half In my country, Bulgaria, we call it "live" yeast, despite ...
mummy's user avatar
  • 193
18 votes
6 answers
13k views

How do I convert between the various measurements?

I found a recipe that's using one or more measurements that I don't recognize. How can I convert it to a unit that I use locally? Alternative question template: (to improve searchability): How can I ...
16 votes
6 answers
2k 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 375....
Felix Pring's user avatar
14 votes
4 answers
15k views

What makes cake a Sponge Cake? And what doesn't?

I've been watching the Great British baking show and they refer to basically every cake as a sponge. I live in the USA and grew up in Australia. We just called cake, cake. I know how to make a ...
Rose's user avatar
  • 141
13 votes
5 answers
100k views

What's the US equivalent of double and single cream?

I can find whipping cream, half and half, and even clotted cream where I'm staying in the US but not double or single cream, are these familiar terms or is there a US equivalent term?
tonylo's user avatar
  • 872
17 votes
3 answers
20k views

Can I dilute double cream with milk to get lower fat content?

I need close to 900 ml of cream 30–35 % for a mousse recipe (which requires part of the cream to be whipped). Is it possible to dilute double cream (48 % fat) with whole milk (3.6 %) to get an average ...
Ratler's user avatar
  • 435
10 votes
3 answers
3k views

How do they get double cream to have a higher fat content than heavy cream?

I have always wondered how farmers in Britain make it so their cows produce cream with 48% butterfat whereas farmers in the USA only get their cows to produce cream with 36% butterfat. What is done ...
Luke's user avatar
  • 103
7 votes
6 answers
81k 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 ...
Rian Schmits's user avatar
12 votes
7 answers
33k 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 ...
lomaxx's user avatar
  • 5,518
9 votes
5 answers
1k views

What temperature would a "quiet oven" be in old fashioned temperature vocabulary?

I’m looking at a couple of recipes from the early twentieth century. One calls for a quick oven. The temperature for that (375 - 400°F) was easy enough to work out, several places online have it, ...
Pearl H's user avatar
  • 93
6 votes
4 answers
19k 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 ...
Gigili's user avatar
  • 1,773
10 votes
3 answers
7k views

Why is there a fluid ounce?

My wife and I have noticed that a lot of the drinks or liquids we buy have a measurement of "fl oz". I was surprised to ascertain that fl oz. is indeed a measure of volume. I might be a little dense ...
blankip's user avatar
  • 764
13 votes
4 answers
2k views

what is a 10 cent package of instant potatoes and biscuit mix

I am converting my mother's recipes in a book for our family. The recipe calls for a 10 cent package of instant potatoes and biscuit mix. does anyone have any idea of what that would equal out to be. ...
chris's user avatar
  • 131
21 votes
1 answer
4k views

What international cooking terms sound similar but have different meanings?

I am not the only international user here, and I bet that others are just as confused as I am when we read something on an American-centric resource and the corresponding translation in our language ...
rumtscho's user avatar
  • 139k
17 votes
3 answers
4k 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.
Eri's user avatar
  • 273
8 votes
4 answers
124k views

Can tomato paste be substituted for tomato purée?

A recipe for meat loaf from an Australian book (apparently terminology differs from country to country) calls for 1 cup (250 mL/8 fl oz) of tomato purée, and 2 tablespoons of tomato sauce. Wikipedia'...
Golden Cuy's user avatar
-2 votes
4 answers
24k views

How much brown sugar do I add to one third a cup to make half a cup of brown sugar

How much brown sugar do I add to one third cup to make half cup brown sugar?
Sandra Snook Thornhill's user avatar
2 votes
9 answers
29k views

Where can I buy kosher salt in London?

I make a point of taking a few minutes to look around for the stuff whenever I go to a new supermarket / farmers market / ete etc and I haven't been able to find a source here. At the same time, I'm ...
MauriceL's user avatar
  • 121
8 votes
2 answers
16k views

Parchment vs baking paper

Is parchment paper different from baking paper? If so, how?
Maira Khan's user avatar
11 votes
4 answers
2k views

What to look for in a Stand Mixer?

I want to buy a stand mixer, a good one. Mainly for mixing dough, but also for mincing meat. I've seen that the KitchenAid has a mincing attachment. So, I've made a list of what to look for, and would ...
BaffledCook's user avatar
  • 13.2k
7 votes
1 answer
94k views

How many ounces is a British "tin" of tomatoes?

If I have a British recipe that lists "1 tin chopped plum tomatoes," how many ounces is that? In British English, does "tin" usually refer to a specific size? In the US, cans generally come in 14 and ...
Paul J. Lucas's user avatar
8 votes
2 answers
19k views

Difference between scones and biscuit?

What are the basic differences between scones, biscuits, tea-biscuits, muffins ? I know that cookie is the american word for the british biscuit.. Or is there any other difference?
Shaima's user avatar
  • 373
10 votes
2 answers
31k views

Starters vs Entree

I've been watching Hell's Kitchen USA and they have Starters/Appetisers, Entrees and Desserts. In Australia, we have Entree, Mains and Desserts, so its very confusing what Starters and Entrees are and ...
Divi's user avatar
  • 4,776
12 votes
3 answers
24k views

Is there a difference between green and spring onions?

I've seen some recipes call for green onions but always use spring onions? Is there a difference between them? Is there a better substitute?
rose's user avatar
  • 867
7 votes
4 answers
11k views

What are some ways to reduce the bitterness of chicory?

I bought some chicory today and made chicken with chicory in Marsala sauce. Everything turned out really well, except the chicory is way too bitter for my taste. I noticed that the recipe uses red ...
Huy's user avatar
  • 415
3 votes
5 answers
33k views

Which parts of a spring onion should I use in a pasta salad?

The recipe I've got (Commonsense cooking, page 211) for a pasta salad lists spring onion (green onion/scallions) as an ingredient, but doesn't say which part to use. Should I be using the long, ...
Golden Cuy's user avatar
11 votes
1 answer
25k views

Are paper kitchen towels food-safe?

When I fry pierogi or potatoes, and even though the oil I use is minimal, I try to maximize the oil I discard by letting the fried food sit on a paper kitchen towel to cool down. (Specifically, "...
Calaf's user avatar
  • 677
9 votes
3 answers
5k views

What are "fondi di carciofo" called in English?

I would like to know what the English name is for the Italian word fondo di carciofo as I was not able to find it on the Internet. Basically, carciofo means artichoke and fondo means the bottom part (...
John Sonderson's user avatar
7 votes
2 answers
15k views

What is caster/castor sugar?

I've got a Meringue recipe that calls for castor sugar. Is that different than powdered sugar?
yhw42's user avatar
  • 408
5 votes
3 answers
11k views

What is table cream? I live in US and have never heard term

I have a new recipe that says I need table cream, sour cream and grated cheese. I have never heard of table cream and don't know what I can use instead. This is for a topping that goes over fish in ...
Debra Siddall-Montanez's user avatar
10 votes
2 answers
6k views

How to cut a crumbly baked item (e.g. cereal bar) without it disintegrating?

When baking something which needs to bind - like a (British) flapjack / cereal bar - I have mixed results when it comes to cutting it, even if I repeat the same recipe. Sometimes it binds really well, ...
Tea Drinker's user avatar
  • 4,190

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