If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed. To start viewing messages, select the forum that you want to visit from the selection below. |
|
|
Thread Tools | Display Modes |
#11
|
|||
|
|||
Cookery - UK versus N. America
Dawne Peterson wrote:
"lucretia borgia" wrote Bruce Fletcher wrote Whilst struggling to interpret an American recipe I came across this handy translation guide: http://marycontrary.tripod.com/food/charts.html I see they touch on the difference in flour, but there is really no subbing. English cake recipes, things like the Victoria Sandwich are evil made with NA flour. Measurements for Yorkies is different and method is different. I never use English recipes that involve flour. Some people suggest removing 2 tbsp/cup of flour when using NA all purpose flour. Have you tried that? (not recommeding it, just saying I have been told of it) Dawne I'm sure you are aware that there is a lot of variety in types of flours as they are not all made from the same wheat crops. My FIL worked in the baking - specifically flour - industry for 40+ years and he can take a bite of something and tell you what kind of flour they used. It could be that some recipes would work better with something like cake flour rather than the general use "all purpose" flour. MelissaD |
Ads |
#12
|
|||
|
|||
Cookery - UK versus N. America
MelissaD wrote:
Dawne Peterson wrote: "lucretia borgia" wrote Bruce Fletcher wrote Whilst struggling to interpret an American recipe I came across this handy translation guide: http://marycontrary.tripod.com/food/charts.html I see they touch on the difference in flour, but there is really no subbing. English cake recipes, things like the Victoria Sandwich are evil made with NA flour. Measurements for Yorkies is different and method is different. I never use English recipes that involve flour. Some people suggest removing 2 tbsp/cup of flour when using NA all purpose flour. Have you tried that? (not recommeding it, just saying I have been told of it) Dawne I'm sure you are aware that there is a lot of variety in types of flours as they are not all made from the same wheat crops. My FIL worked in the baking - specifically flour - industry for 40+ years and he can take a bite of something and tell you what kind of flour they used. It could be that some recipes would work better with something like cake flour rather than the general use "all purpose" flour. MelissaD Unless a recipe calls for a specific type of flour (and many U.S. recipes call for all-purpose flour) I use cake flour for baking cakes and bread flour (or whole wheat, rye, whatever) for making bread. To make bread with all-purpose flour is to have not-so-good bread and that is the reason many people don't bother to bake bread. Also, not all "all-purpose" flours are made equally. Check ingredients to see where the flour comes from and what - if any - additives are in it. For all-purpose flour, I always purchase the unbleached variety. I would think it's more brand name than area of the country? Dianne -- Affordable & Creative Website Design - including Flash and more. No Templates. Designed Just For You! http://Kanen5Designs.com |
#13
|
|||
|
|||
Cookery - UK versus N. America
lucretia borgia wrote:
On Tue, 25 Nov 2008 02:56:08 GMT, Gillian Murray opined: I can't take it anymore what IS NA flour?????? North American flour, which is very different to the UK stuff, you can even feel the difference if you sift it through your fingers. I cooked a lot in England eons back, but don't recognize it. I cooked when we were stationed in Scotland in the early 1970s, and still don't remember it. But, but Sheena... there are so many different forms of flour here in the US. All-purpose flour, self-rising flour, bread flour, cake flour..all jump to mind as white flours! Gill That is true, but none are equivalent to the UK flour - did you look at the site Bruce offered ? The UK has basically Plain and SelfRaising - remember that stuff ? Maureen makes her own bread, it's a quick recipe with no heavy kneading (thanks to the Kenwood Chef & a dough hook) and no lengthy "proving"; in one baking session she will produce about ten loaves and a dozen small rolls all of which are then frozen down and microwaved just before they are served - almost like having fresh-baked bread on demand. The only flour Maureen uses for bread-making is Allinson Strong White Bread flour or Allinson Country Grain Bread Flour http://www.allinsonflour.co.uk/products and Allinsons Easy Bake Yeast, I believe that these are available almost anywhere in the world via http://www.lifeslittleluxuries.co.uk -- Bruce Fletcher Stronsay, Orkney UK "I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance." (Peter Kay) |
#14
|
|||
|
|||
Cookery - UK versus N. America
lucretia borgia wrote:
On Tue, 25 Nov 2008 11:59:59 -0600, Olwyn Mary opined: lucretia borgia wrote: As it says there, NA is harder and things like Victoria Sandwich and Sponges just were not light and fluffy as I always made them. Yorkshires were a total disaster, well compared to what I made in the UK. A Canadian friend gave me her measurements and techniques for making them which was utterly different from the UK method. Note, when I was at my aunts last month in the UK I did roast beef and yorkies and reverted to making them and allowing to stand for a couple of hours, with great results. But not here ! Fruit cakes etc. don't matter, it's cakes that have to rise. Perhaps should should be more clear in your terms, and not lump all flours together. When I moved to Montreal as a brand new bride, others who had made the trip before me warned me to use at least 50% cake flour in my baking. Reason? Canadian wheat is a harder wheat, excellent for things like semolina, but not for light, tender baking. In Ohio, I was able to use less cake flour,(that stuff is expensive!!) because Great Lakes area wheat seemed to be softer than Canadian. After I moved to the Deep South - Florida and then here to New Orleans, I found that southern wheat is much softer, thus so is the flour, and it was necessary to buy special bread flour to make bread, as the southern flour just does not have enough gluten in it. I don't know why your Yorkshire puddings were such a disaster, the only times I have had problems were purely my fault rather than that of the ingredients. It is simply a question of adjusting to your circumstances, rather than moaning about what you had before. Olwyn Mary in New Orleans Excuse me - exactly where was I moaning about what I had before ?????? I have moved around the world and managed wherever I went linguistically and house wise. The Yorkshire Puddings were a disaster because I needed totally different measurements and to make them and cook them immediately, not 'rest' the mixture for a couple of hours. Then again, maybe I was more particular about them than yourself. I hate flat, doughy Yorkshires and always took pride that my cakes were light and tender. Your earlier posts sounded very like a moan to me - complaining about North American flour as though it were all the same. I met a lot of people like you when we lived in Canada - always complaining that the beef and the beer tasted different. My view has always been - if it is so much better over there, go home!! And yes, I am very particular about my baking, which is why I took the trouble to understand the properties of the different kinds of flour available. Olwyn Mary in New Orleans |
#15
|
|||
|
|||
Cookery - UK versus N. America
lucretia borgia wrote:
I am not sure why I should go home having happily lived in Canada for 41 years and been fiercely pro-Canadian. I sure am glad you kept going though and did not burden Canada with your presence. What a patronising person you are ! You don't sound very happy to me - you even selected a "poisonous" name for yourself. FYI, I have moved around a lot following my husband's career. He chose to move, I chose to go with him and make a happy home wherever he went, rather than be like some of my former friends who insisted that their husbands had to find a job locally so they would not have to move. Olwyn Mary in New Orleans |
#16
|
|||
|
|||
Cookery - UK versus N. America
"Olwyn.Mary" wrote in message ... lucretia borgia wrote: I am not sure why I should go home having happily lived in Canada for 41 years and been fiercely pro-Canadian. I sure am glad you kept going though and did not burden Canada with your presence. What a patronising person you are ! You don't sound very happy to me - you even selected a "poisonous" name for yourself. FYI, I have moved around a lot following my husband's career. He chose to move, I chose to go with him and make a happy home wherever he went, rather than be like some of my former friends who insisted that their husbands had to find a job locally so they would not have to move. Olwyn Mary in New Orleans I think I need to up my reading comprehension. You two don't seem to be speaking the same language. I saw no moaning or unhappiness. L |
#17
|
|||
|
|||
Cookery - UK versus N. America
lucretia borgia wrote:
I certainly feel I would like to poison you ! (snip) I am wondering how you arrived at that judgement of me - must be because you judge others by yourself, because your picture could not be further from the truth. So please don't judge me by your friends ! When I was growing up in England,and the newspaper had had a lengthy correspondence on one subject, the editor used to post a notice "This correspondence is now closed". I will not respond further. Olwyn Mary in New Orleans |
#18
|
|||
|
|||
Cookery - UK versus N. America
"Bruce Fletcher (remove dentures to reply)" wrote in message Whilst struggling to interpret an American recipe I came across this handy translation guide: http://marycontrary.tripod.com/food/charts.html -- Bruce Fletcher Stronsay, Orkney UK I did happen to notice, on further study of the tables, that it does not mention the main difference between U.K. "icing sugar" and North American "confectioners sugar". Icing sugar is pure sugar, very finely ground. Confectioners sugar has a small amount of cornstarch added, supposedly to avoid lumping. This means that it will not make real royal icing,(the kind which sets like concrete). Nowadays, if I want real royal icing I can go to my local import shop and buy icing sugar. In past years, I had to take regular sugar and grind it really finely, a small amount at a time, in my blender. Mind you, my dh says he prefers the American kind, it makes it easier to cut the Christmas cake (yes, Gillian, I still make one, old family recipe, complete with marzipan, royal icing, piped flowers on top, the whole bit). Olwyn Mary in New Orleans |
#19
|
|||
|
|||
OT Christmas cake tale of woe Cookery - UK versus N. America
Olwyn Mary wrote:
"Bruce Fletcher (remove dentures to reply)" wrote in message Whilst struggling to interpret an American recipe I came across this handy translation guide: http://marycontrary.tripod.com/food/charts.html -- Bruce Fletcher Stronsay, Orkney UK I did happen to notice, on further study of the tables, that it does not mention the main difference between U.K. "icing sugar" and North American "confectioners sugar". Icing sugar is pure sugar, very finely ground. Confectioners sugar has a small amount of cornstarch added, supposedly to avoid lumping. This means that it will not make real royal icing,(the kind which sets like concrete). Nowadays, if I want real royal icing I can go to my local import shop and buy icing sugar. In past years, I had to take regular sugar and grind it really finely, a small amount at a time, in my blender. Mind you, my dh says he prefers the American kind, it makes it easier to cut the Christmas cake (yes, Gillian, I still make one, old family recipe, complete with marzipan, royal icing, piped flowers on top, the whole bit). Olwyn Mary in New Orleans Olwyn Mary want to hear of the last Christmas cake I made?? Disaster all the way. Jim and I were together, unmarried, but SOs. WE lived in Maryland. We were invited to Miami for the Christmas holiday to be with the old MIL and the rest of the tribe. I thought I would make a real English Christmas cake. I made it in November, marinated it faithfully; I had all the ingredients to make marzipan and icing ( I don't like it hard, so always added a smudge of glycerin..my Mum's trick.). Well we arrived in Miami; it was about 85 degrees, hot as hell...and we were in the RV in the front yard. Her house had no A/C...just open windows. At the right time I made the marzipan, and slathered the stuff on the cake. I then made the icing, and put that on the cake. In my family we had Father Christmas and Trees on the cake; I had bought some, and decorated with that. It really looked good, and my Mum would be proud of me. I took it into the old lady's kitchen, and it sat there for a few hours until they were ready to eat it. (No-one EVER was in time for a meal in that place),,maybe why I hate Miami. By the time we were ready for the cake, I took the inverted tin off the plate.....you guessed it, the whole damn stuff had slid off the cake and was puddled around the cake. That is the last Christmas cake I ever made!! About 23 years ago. Gillian |
#20
|
|||
|
|||
Cookery - UK versus N. America
Olwyn Mary wrote:
"Bruce Fletcher (remove dentures to reply)" wrote in message Whilst struggling to interpret an American recipe I came across this handy translation guide: http://marycontrary.tripod.com/food/charts.html -- Bruce Fletcher Stronsay, Orkney UK I did happen to notice, on further study of the tables, that it does not mention the main difference between U.K. "icing sugar" and North American "confectioners sugar". Icing sugar is pure sugar, very finely ground. Confectioners sugar has a small amount of cornstarch added, supposedly to avoid lumping. This means that it will not make real royal icing,(the kind which sets like concrete). Nowadays, if I want real royal icing I can go to my local import shop and buy icing sugar. In past years, I had to take regular sugar and grind it really finely, a small amount at a time, in my blender. Mind you, my dh says he prefers the American kind, it makes it easier to cut the Christmas cake (yes, Gillian, I still make one, old family recipe, complete with marzipan, royal icing, piped flowers on top, the whole bit). Olwyn Mary in New Orleans here in Canada we can buy super fine sugar. works great ruby |
Thread Tools | |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Thread Starter | Forum | Replies | Last Post |
Fiber-related cookery?! | Nann | Quilting | 2 | July 25th 08 06:30 PM |
OT - Christmas cookery | Bruce | Needlework | 0 | December 5th 07 12:55 PM |
OT - cookery | Bruce | Needlework | 1 | December 1st 07 09:12 PM |
Great gift on sale ! You love America Click here ! America, You're Beautiful ! Be patriotic ! | webpromoter | Marketplace | 0 | August 21st 04 06:47 PM |
Maple leaf versus oak leaf versus elm, others? | QuiltShopHopper | Quilting | 11 | September 21st 03 04:18 PM |