Australian Cooking Terms

[I'mPat]

Thank you for your reply auzzi. Up to now I've used dark for bittersweet and milk for sweet and white when specified. Usually make for the DH or the DS's recreation group, so leave them to taste test, suppose I was really wondering if it made a huge difference. On the rare occassion I have chocolate I prefer the bitter ones (the higher the cocoa the better).

Pat

[Tisme]

Very interesting.....see you are never too old too learn!
Well done auzzie!



BILBY FOUND!

[**Jubes**]

Just came up in the Gluten-free forum that US and Canadians are unsure of the type of cheese we refer to when we say to use 'Tasty' cheese.

Canadians refer to tasty cheese as any strong flavourful cheese.

[I'mPat]

**Jubes** wrote:
Just came up in the Gluten-free forum that US and Canadians are unsure of the type of cheese we refer to when we say to use 'Tasty' cheese.

Canadians refer to tasty cheese as any strong flavourful cheese.

The general acceptance is a cheddar style of cheese.

Pat

[auzzi]

general rule of thumb ..

Australian Cheese - usually a cheddar-style
* Mild cheese is matured for three months
* Tasty cheese - up to nine months
* Vintage cheese - 15 to 24 months

American Cheddars
Mild Cheddar - one to two months
Sharp Cheddar - five to eight months
Extra Sharp Cheddar - over a year

[Amanda in Adelaide]

Chef Potts wrote:
Thank you for your reply auzzi. Up to now I've used dark for bittersweet and milk for sweet and white when specified. Usually make for the DH or the DS's recreation group, so leave them to taste test, suppose I was really wondering if it made a huge difference. On the rare occassion I have chocolate I prefer the bitter ones (the higher the cocoa the better).

Pat

Hi Pat,
I have found that whenever a recipe calls for dark or cooking chocolate, it is well worth spending the extra few dollars and buying Valhrona or Callebut. The difference is just amazing!

[I'mPat]

Amanda in Adelaide wrote:

Chef Potts wrote:
Thank you for your reply auzzi. Up to now I've used dark for bittersweet and milk for sweet and white when specified. Usually make for the DH or the DS's recreation group, so leave them to taste test, suppose I was really wondering if it made a huge difference. On the rare occassion I have chocolate I prefer the bitter ones (the higher the cocoa the better).

Pat

Hi Pat,
I have found that whenever a recipe calls for dark or cooking chocolate, it is well worth spending the extra few dollars and buying Valhrona or Callebut. The difference is just amazing!

Hi Amanda

Where do you buy it, I never heard of it and I'm thinking of trying a chocolate mud cake recipe out of Aprils Super Food Ideas next week - looks absolutely wicked and between the cake and the icing I will need 400 grams, so what sort of cost would I be looking at.

Pat

[**Jubes**]

auzzi wrote:
general rule of thumb ..

Australian Cheese - usually a cheddar-style
* Mild cheese is matured for three months
* Tasty cheese - up to nine months
* Vintage cheese - 15 to 24 months

American Cheddars
Mild Cheddar - one to two months
Sharp Cheddar - five to eight months
Extra Sharp Cheddar - over a year

Thanks auzzi- that's great info.
It really helps to see a comparison. I'm heading back to the gluten-free forum to copy and paste in your info

[Amanda in Adelaide]

Chef Potts wrote:

Amanda in Adelaide wrote:

Chef Potts wrote:
Thank you for your reply auzzi. Up to now I've used dark for bittersweet and milk for sweet and white when specified. Usually make for the DH or the DS's recreation group, so leave them to taste test, suppose I was really wondering if it made a huge difference. On the rare occassion I have chocolate I prefer the bitter ones (the higher the cocoa the better).

Pat

Hi Pat,
I have found that whenever a recipe calls for dark or cooking chocolate, it is well worth spending the extra few dollars and buying Valhrona or Callebut. The difference is just amazing!

Hi Amanda

Where do you buy it, I never heard of it and I'm thinking of trying a chocolate mud cake recipe out of Aprils Super Food Ideas next week - looks absolutely wicked and between the cake and the icing I will need 400 grams, so what sort of cost would I be looking at.

Pat

Pat, I usually get it (or Callebut) at gourmet food shops or the better continental deli's. It is also available here at the Central Market. I honestly can't remember how much it costs, but it is significantly dearer than the supermarket stuff.
I discovered the difference ages ago when I promised my best friend a proper mud cake for her birthday dinner. Because it was to be served at the actual dinner party, I did a 'dry run' with Cadbury Bourneville cocoa first the week before, and then made the real one with Valhrona. I was absolutely gobsmacked with the difference and have been converted ever since (although, not when I'm making stuff for the kids!!).

[I'mPat]

Leggy Peggy just alerted me to a new one (never hear before)

We say Hundreds and thousand and the yanks say

non-pariels

Pat

[JustJanS]

I've heard the term, but I always thought it was the long (rather than round hundreds and thousands) coloured sugary thingies.

[I'mPat]

Did a google search (don't you love it) and got this

https://www.ladyfortunes.com/Articles.asp?ID=159

Pat

[JustJanS]

I was obviously thinking of decorettes but I didn't know it

[I'mPat]

JustJanS wrote:


I was obviously thinking of decorettes but I didn't know it

But don't you just love some of the shapes and colours - can you imagine in the future using them to decorate a grandson's birthday cake

[JustJanS]

Maybe we should organise an Aussie/NZ/US non-pariels swap. Wouldn't they get the wrong end of that one