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 |
#21
|
|||
|
|||
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 I make royal icing on a fairly regular basis to decorate my over-the-top cookies. I find that mixing some meringue powder into the confectioner's sugar does the trick - you can make it as stiff or soft as you like for piping and it dries like rock candy. MelissaD |
Ads |
#22
|
|||
|
|||
Cookery - UK versus N. America
On Nov 26, 6:31*pm, 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 A short video on the behaviour of icing http://www.dailymotion.com/video/xp7...bohmiens_music Dora |
#23
|
|||
|
|||
Cookery - UK versus N. America
"lucretia borgia" wrote in message ... On Sat, 29 Nov 2008 08:24:49 -0800 (PST), bungadora opined: A short video on the behaviour of icing http://www.dailymotion.com/video/xp7...bohmiens_music Dora Too funny Dora. Actually the rules do not apply to the icing sugar in NS, it is put out by Atlantic Sugar and is simply powdered sugar, I don't know what you get in Alberta though. Here in Florida, and back in New York, it was called different things, but they were all supposedly identical. At least I was told that they were interchangeable and never had a problem. IIRC it was either confectioners, superfine, icing sugar and there was one more but I don't remember what it was called. |
#24
|
|||
|
|||
Cookery - UK versus N. America
On Nov 29, 9:35*am, lucretia borgia
wrote: On Sat, 29 Nov 2008 08:24:49 -0800 (PST), bungadora opined: A short video on the behaviour of icing http://www.dailymotion.com/video/xp7...hoeur-bohmiens... Dora Too funny Dora. * I should have said this is how EUROPEAN icing sugar behaves. Actually the rules do not apply to the icing sugar in NS, it is put out by Atlantic Sugar and is simply powdered sugar, I don't know what you get in Alberta though. I think it is powdered. I don't buy it often enough and am not enough of a treat cook to know. Maybe a bag every 2 years? This little discussion has been quite educational - I always thought it was all the same thing. Out here in the west, when I was growing up, most of the sugar available used to be beet sugar - all the native kids at my school used to disappear periodically to pick sugar beets. I think that market has been completely driven out by cane sugar now and there probably isn't a Canadian brand at the local grocery, whereas 20-some years ago there used to be. I'll check when I'm getting groceries. Again, I think I only buy 1 bag a year, usually when I'm canning. Dora |
#25
|
|||
|
|||
Cookery - UK versus N. America
bungadora wrote:
A short video on the behaviour of icing http://www.dailymotion.com/video/xp7...bohmiens_music Dora Very good!! Olwyn Mary in New Orleans |
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 11:55 AM |
OT - cookery | Bruce | Needlework | 1 | December 1st 07 08:12 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 |