American - UK Cooking
Cooking Tips / Food Substitutes From the American
Expats In The UK Forum:
Lia posted
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Further to a discussion we had on Wednesday night at the Expat's
Gathering in London (thanks to Christine and Elizabeth for a great
night out!)... I was wondering if everyone would be interested in
sharing some information about British substitutes you've found
for our beloved American products? I personally find "american
style" Sunpat peanut butter (with the silver lid, not the red
one) a reasonably good substitute for my fav Jiff. Also, I discovered
that treacle is basically the same as Molasses
and works just as well in recipes. I'm sure I could think of loads
of others... any ideas? Has anyone found a substitue for Crisco?
... or Velveta?
Lloyd posted
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Lia,
Try Dairy Lea cheese in place of Velvet, its very simiar, well I
think.
Has anyone had British Cake? Its not the same, is it? Ive got a
recipe for american cake. I have made brisquit for all you southern
folks all you need is liquid smoke, (which you can get at madeinamerica),
for mexican food (if anyone didnt know) use corriander in place
of cillantro (spelling?) I will attemp to make beef jerkey so if
anyone has a recipe could you please let me know? My only blunder
was trying to make pickles (american pickles) Dont try it, it doesnt
work. Ive got a CD which is called 1 million USA recipies for windows
and has every recipe imaginable, so if anyone need one, just e-mail
me.
Christine posted
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Great idea, Lia, this could be informative! Coriander and cilantro
are the same thing, we just call it by a different name in the States
(just like courgette=zucchini, aubergine=eggplant, capsicum=bell
pepper, etc. etc.). I'd love to figure out how to measure tablespoons
of butter since they don't come in convenient sticks (I'm tempted
to ask my grandma to mail me a butter wrapper and just make up a
measuring guide from there!). I once found something like vegetable
lard or suet that was supposedly similar to Crisco, but have since
discovered that the Crisco sticks, not the jars, pack remarkably
well in the nooks and crannies of luggage, so I have a decent supply
til the next time I go to America! A good English Cheddar grated
and mixed with any milder cheese is my only substitute for Monterrey
Jack in quesadillas at the moment ...I'd love to make clam chowder,
but can't find a can of clams, and I get odd looks when I ask some
people about it!
Gina posted
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I posted this once before but it was a while back and I guess it
got deleted. I found this great cookbook on the web called "American
Cooking in England" which lists British vs. American ingredients.
It has a section for British words vs. American ones (like aubergine
vs. eggplant) and pages of measurements, substitutions you can use,
etc. etc. It's really good! I don't have the URL handy because I'm
at work, but try searching under "American Cooking in England".
I'll post the URL later on if I remember.
Gina posted
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Ok, here's the URL for the cookbook if anyone's interested!
Carol posted
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I find that Trex works extremely well as a substitute for Crisco.
The local Safeway has stopped stocking it in favor of Flora White,
which I consider a waste of money and storage space because it makes
everything stick. Sainsburys still has Trex, though.
I
don't know if this is a very accurate way of measuring butter, but
it's worked in every recipe I've tried it on:
Use
a 500g block of Anchor butter (because it's marked in 50g increments
on the inside wrapper.) Cut off one 50g chunk, which leaves you
with 450g - roughly a pound of butter. Then cut the big chunk into
4 equal sticks, which should each equal 1/2 cup. I haven't measured
this; I'm just going on Kg to pound conversions, and I know you're
not really supposed to do that. But it works in recipes calling
for a stick of butter.
To
get a tablespoon out of that, divide one of the sticks into equal
parts. But I don't remember how many tablespoons make up one stick,
so maybe someone who's still in the States could take a quick look
in the fridge and tell us, please?
Kelley
H. posted
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8 tablespoons to a stick of butter.
24 teaspoon to a stick of butter.
4 tablespoons = 1/4 cup.
5 1/3 tablespoons = 1/3 cup.
8 tablespoons = 1/2 cup.
Kelley H. posted 9/9/01 6:52 AM
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found a good site regarding conversions and food substitutes.
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