Australian Cooking Terms

[I'mPat]

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

Oh Jan you are you trying to the US contingent by any chance .

Pat

[Mischka]

Bumping to top of threads.

[mary134e]

Can anyone tell me what gas mark 6 means. I need a Fahrenheit number! Help!!

[Chef floWer]

Mark 6 is 400 oF or 200 oC

Hope that helps

[mary134e]

Thank you. Now I can bake my mom a special birthday treat!

[ThatSouthernBelle]

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]

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]

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]

Sorry.. did'nt mean to offend anyone.

[JustJanS]

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

[Chef #1183009]

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]

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]

mummamills wrote:
I can help
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

[foodtvfan]

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:

60°C = 140°F
65°C = 150°F
70°C = 150°F
80°C = 170°F
95°C = 200°F
100°C = 200°F
Very cool = 110°C = 225°F = 1/4 Gas mark
Very cool =120°C = 250°F = 1/2 Gas mark
Cool 140°C = 275°F = 1 Gas Mark
Cool 150°C = 300°F = 2 Gas mark
Warm 160°C = 325°F = 3 Gas mark
Moderate 180°C = 350°F = 4 Gas mark
Medium hot = 190°C = 375°F = 5 Gas mark
Quite hot = 200°C = 400°F = 6 Gas mark
Hot = 220°C = 425°F = 7 Gas mark
Very hot = 230°C = 450°F = 8 Gas mark
Very hot = 240°C = 475°F = 9 Gas mark
260°C = 500°F
270°C = 550°F
290°C = 550°F

[foodtvfan]

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.