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Some more info on the now identified fresh yeast: Fresh yeast has a very short storage life; it can only last about 2 weeks in the refrigerator. The color of fresh yeast should be pale and grayish brown, not dark brown. The texture of fresh yeast should be soft and crumbly, not hard or crusty. Fresh yeast is great for breads that require long fermentation ...


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At stores around where I live (California), this type of yeast is referred to this as wet yeast and the other granulated instant yeast as dry yeast.


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In German, this is also call fresh yeast (or baking yeast). It is mostly sold as 42g cubes (as shown in your image). Historicaly, most peaple bought it in a bakery, where a 500g portion was subdivided into 12 portions (41.66g). Once supermarkets started, the 42g size was retained since that amount was needed for a 750g loaf of bread. It should be used within ...


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In addition to the accepted answer: This is called Fresh Yeast in English. There are two other types of yeast commonly available in the English speaking world, called instant (bread machine) yeast and active dry yeast. Both of these last two are more commonly used as they keep very well for extended periods of time. Fresh yeast is basically a cake of yeast ...


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It's often called fresh yeast in English.


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TL;DR: Based on early British and cooks' resources, "a small cup" was probably equivalent to "a teacup", which is 1/4 pint, or around 142ml. However, there are a lot of caveats to that. First, I cannot tell you for certain whether "a small cup" in any particular recipe was a specific measurement. Until the very late 19th ...


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The problem with ‘small cup’ is that you have to know what a normal size cup was at the time. I’d assume 6 to 10 oz for a ‘normal’ cup, back then, even though that would be considered ‘small’ in the days of venti coffees and big gulps I would assume ‘small’ to be something smaller than a teacup, which would have been a fairly standard size, so your guess of ...


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I don’t know if the nomenclature is different in New Zealand, but you might consider an enameled ‘Dutch oven’. They’re typically cast iron, coated in enamel to make them easier to clean / less reactive. Unfortunately, they’re quite heavy, and they don’t tend to have the same proportions as a stock pot (they’re more squat versus the tall and skinny stock ...


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In Norfolk (UK) ‘stew & dumplings’ is a traditional dish. Mixed veg & meat (typically braising steak) cooked slowly on low heat, dumpling mix added towards the end of cooking. Our extended family always cooked on stove top, but quick look online sees a recipe for ‘stew & dumplings in a “large casserole” (goodhousekeeping.com).


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Try searching for "laminated base pot", alternatively 'sandwich' or 'encapsulated'. Other terms tend to be more trade markey, multiclad etc. You could always buy a cheap pot & an even cheaper simmer ring instead ;)


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Also known as marmite, yes, really, try searching for that. Expect to spend a lot of money, maybe try an upmarket store. Those orange cast-iron ones from France are excellent.


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