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. |