UK TERMS |
US TERMS |
baking sheet |
cookie sheet, sheet pan |
beetroot |
beet |
bicarbonate of soda |
baking soda |
bitter almond extract |
almond extract. All almond extract is made from bitter almonds whether it is labelled “bitter” or not |
caster (or castor) sugar |
superfine sugar |
clingfilm |
Saran wrap/plastic wrap |
coriander |
cilantro |
cornflour |
cornstarch (the thickening agent, a white powder) |
crème fraîche |
Good alternative is Greek yoghurt |
demerara sugar |
raw or turbinado sugar |
dessicated coconut |
flaked or shredded coconut |
double cream |
heavy cream (40-48% butterfat); crème fleurette |
fan oven |
convection oven |
Plain Flour (T55 in France) |
All-purpose Flour |
Plain Fine Flour (T45 in France) |
Cake/Pastry Flour |
Golden Syrup (Tate & Lyle) |
nearest equivalent in consistency is corn syrup. Depending on recipe, for a closer taste to golden syrup than corn syrup provides, you could maybe substitute light-brown sugar. |
greaseproof paper |
baking parchment |
ground almonds |
almond flour, almond meal |
icing sugar |
powdered, 10X, or confectioner’s sugar (in the USA, ensure it’s organic so not too much cornstarch in it) |
muscovado sugar |
dark brown sugar |
|
salt (fleur de sel) |
Celtic sea salt, Maldon salt flakes, real salt (fine) |
single cream |
light cream (crème légère 15-30% fat) |
tomato purée |
tomato paste |
unsalted butter |
don’t assume butter labelled “sweet butter” is unsalted. Check the ingredients list on the packaging. Also, only use 'European-style butter' with over 82% butterfat, not whipped butter or low-fat spreads. |
whipping cream (crème fleurette @ 30% fat) |
light whipping cream (30–36% butterfat), heavy whipping cream (36 – 40% butterfat). Choose light whipping cream where whipping cream is indicated in these recipes. |
whisk (verb) |
beat, whip |
whole milk |
full-fat (full-cream) regular milk, not skimmed or semi-skimmed milk. UK and US whole milk has the same butterfat content. |