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    You are in: Home / Community Forums / Australian/New Zealand Cooking / Australian Cooking Terms
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    Australian Cooking Terms

    Go to page << Previous Page  1, 2, 3 ... 10, 11, 12, 13  Next Page >>
    I'mPat
    Mon Mar 31, 2008 8:54 am
    Forum Host
    JustJanS wrote:
    Maybe we should organise an Aussie/NZ/US non-pariels swap. Wouldn't they get the wrong end of that one icon_wink.gif


    Oh Jan you are you trying to icon_razz.gif the US contingent by any chance icon_confused.gif icon_cool.gif icon_lol.gif .

    Pat
    Mischka
    Tue Oct 21, 2008 7:44 pm
    Food.com Groupie
    Bumping to top of threads.
    mary134e
    Wed Nov 19, 2008 10:59 am
    Regular "Line Cook" Poster
    Can anyone tell me what gas mark 6 means. I need a Fahrenheit number! Help!!
    Chef floWer
    Wed Nov 19, 2008 2:47 pm
    Food.com Groupie
    Mark 6 is 400 oF or 200 oC

    Hope that helps
    mary134e
    Wed Nov 19, 2008 6:49 pm
    Regular "Line Cook" Poster
    Thank you. Now I can bake my mom a special birthday treat!
    ThatSouthernBelle
    Thu Nov 20, 2008 10:06 pm
    Food.com Groupie
    cookingpompom wrote:
    I have to thank you for such an informative list. I could never work out what "tomato sauce" was in American recipes as our tomato sauce is their ketchup. Isn't it funny how different cultures are?
    Did anyone else know that cool whip (used in American cheesecakes and other creamy desserts) is actually whipped and vanilla flavoured vegetable fat which is then frozen - yuk! Give me whipped cream any day.

    Elizabeth


    This is our tomato sauce:


    Ingredients: Tomato Puree , Water , Tomato Paste , Water , Salt - Less than 2% , Citric Acid - Less than 2% , Spice - Less than 2% , Tomato Fiber - Less than 2% , Natural Flavor - Less than 2%

    Some people forget that not everybody understands what they mean when they say tomato sauce and actually mean pasta sauce:
    Chef #1132409
    Sat Jan 24, 2009 8:28 pm
    Newbie "Fry Cook" Poster
    hi, interesting list.

    As an American I would make one quibble--you have offal equalling variety meats. If I were sent out to get variety meats, I would come home with a package containing sliced bologna, ham, and turkey. In other words, mixed sandwich meats.

    Americans rarely knowingly eat organ meats, (they sneak it into bologna and franks) but when we do it comes as liver or hearts or whatever. OK, maybe chopped chicken liver. And there are some who go for beef liver. But I'm surprised it come up often enough in American recipes to cause confusion.
    JoyfulCook
    Mon Feb 02, 2009 5:57 pm
    Forum Host
    Jan someone said that Rump was called sirloin.... here sirloin is what we called porterhouse in Australia. so confusing!

    another one is lambs fry - thats liver

    all this makes me want to go stick my head in the sand.... well snow at the moment!
    Chef #1183009
    Wed Feb 25, 2009 7:43 am
    Newbie "Fry Cook" Poster
    Sorry.. did'nt mean to offend anyone.


    Last edited by Chef #1183009 on Thu Feb 26, 2009 5:03 pm, edited 1 time in total
    JustJanS
    Wed Feb 25, 2009 4:44 pm
    Food.com Groupie
    Joining up to soley advertise is known as SPAMMING.

    I'd hate to think a business we've always promoted here on the forum would do that icon_confused.gif
    Chef #1183009
    Thu Feb 26, 2009 4:43 pm
    Newbie "Fry Cook" Poster
    Hi JustJanS , I am just a stay home mum who happened to find that place on the internet. I am in no relationship to the company whatsoever nor trying to promote the company. I never purchase anything from the company. Just happenend to find site since I've got cookbooks from the US and looking for the ingredients. thats all. Sorry if you think that I am promoting it.
    JustJanS
    Thu Feb 26, 2009 5:09 pm
    Food.com Groupie
    Thanks for letting us know.

    Welcome to the forum-we REALLY are a friendly bunch!

    The subject of where to buy ingredients comes up quite often, and USA foods is one of our first suggestions.
    foodtvfan
    Thu Apr 02, 2009 9:37 am
    Food.com Groupie
    mummamills wrote:
    I can help icon_smile.gif
    bisquick is a biscuit mix like our bakeo
    there are a few recipes here, so you can make your own.


    Here are some of the homemade biscuit mix recipes here at recipezaar:
    Biscuit Crust #17853
    Bisquick Mix #35950
    The Master Mix (Homemade 'bisquick' Substitute) #45055
    Homemade Bisquick Mix #69051
    Home Made Fat Free Baking Mix #145485
    Time-Saving Homemade Biscuit Mix #271551

    and I have a homemade mixes and seasonings cook book
    at this link:
    http://www.recipezaar.com/cookbook.php?bookid=83411

    Have a great day, Burnice icon_smile.gif
    foodtvfan
    Thu Apr 02, 2009 10:18 am
    Food.com Groupie
    mary134e wrote:
    Can anyone tell me what gas mark 6 means. I need a Fahrenheit number! Help!!


    OVEN TEMPERATURES
    Columns are for
    Description, Centigrade, Fahrenheit and Gas mark:

    60C = 140F
    65C = 150F
    70C = 150F
    80C = 170F
    95C = 200F
    100C = 200F
    Very cool = 110C = 225F = 1/4 Gas mark
    Very cool =120C = 250F = 1/2 Gas mark
    Cool 140C = 275F = 1 Gas Mark
    Cool 150C = 300F = 2 Gas mark
    Warm 160C = 325F = 3 Gas mark
    Moderate 180C = 350F = 4 Gas mark
    Medium hot = 190C = 375F = 5 Gas mark
    Quite hot = 200C = 400F = 6 Gas mark
    Hot = 220C = 425F = 7 Gas mark
    Very hot = 230C = 450F = 8 Gas mark
    Very hot = 240C = 475F = 9 Gas mark
    260C = 500F
    270C = 550F
    290C = 550F
    foodtvfan
    Thu Apr 02, 2009 10:22 am
    Food.com Groupie
    Here is the sugar information I have collected over the years:

    ICING SUGAR (also known as CONFECTIONERS SUGAR)
    4 cups = 1 lb = 450g

    POWDERED SUGAR
    Substitution: 1 cup sugar + 1 tbsp cornstarch = 1 cup powdered sugar

    Powdered sugar is granulated sugar that has been crushed into a fine powder with about 3% cornstarch added to prevent clumping.
    Powdered sugar labeled XXXX is slightly finer than that labeled XXX but they can be used interchangeably.
    Because it dissolves so quickly it is often used for icings and frostings or dusted over desserts.

    SANDING SUGAR
    Sanding sugar has larger granules that sparkle when sprinkled on baked goods and candies.

    SUPERFINE SUGAR
    Superfine (castor or caster) sugar is granulated white sugar that has superfine granules, and is good for making meringues as it dissolves rapidly.
    Make your own superfine sugar (especially handy for decorating cookies):
    1. Pour the measured amount of granulated sugar into a blender, clean spice/coffee grinder or a food processor.
    2. Blend until superfine.
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