Category Archives: cooking conversion chart

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Cooking terms, Weight Conversions and foods names

After a little hiatus, I am back…Starting with the things that have confused me and a couple of recipes …I do hope you enjoy…Thank you, Sally, for letting me loose once again …Hugs xxx

Smorgasbord Blog Magazine

With our global obsession with food and recipes, it can sometimes get a little confusing with measurements and the differing names for the foods we are familiar with. This week Carol Taylor clarifies a few things for us.

Cooking terms, weight conversions and foods names

I am back after a break where I have been concentrating not only on being a nanny, my son has been away working. I have also been working on my novel and my cookbook.

Writing a novel is so much easier for me than writing a cookbook…Yes I cook and I am not a bad cook…My blog I find easy to write…Not so a Cookbook.

I like the personal touch but is it too much? I don’t like pages and pages of recipes. I also find that of all the cookbooks I possess, I have only ever made a handful of the recipes from the…

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I Cook! I am British! I use??? We also call it Coriander… What do you call it???

horizontal-2071320_1920 Measurements as a cook they make me think at times… In the UK, metrication was introduced to replace Imperial measurements. So when we joined the EEC in 1973 we were “obliged” to set it in domestic law.

chef holding scacles and books

Did anyone give a thought to us “cooks? ” I was still a child then and cooking but under my mum’s guidance. My mum did then and still does use lbs and ounces..bless her.

I have recipes going back years from friends and acquaintances from all around the world some in lbs and ounces, some in grammes and some in cups.

But apart from a  headache at times I manage to get by…haha

Do you??? If you don’t then I hope this helps…

 I have included my  trusty conversion chart for you …..        I still use it sometimes myself or if I know a recipe that well I just guess and I am pretty good at that, I know because I check myself at times. A double-check is always good.

The outcome …I cook using all 3 measurements now get your head around that!

The song from “Pink Floyd” often springs to mind and if I was clever enough I would do a mash-up and change the lyrics slightly to say

 ” Leave them cooks alone

Yes, I know I am a slightly crazy, whimsical English Cook with the weirdest sense of humour at times..bring back pounds and ounces I say..but then everything I buy will still be in grammes so that wouldn’t work …

Good job I have my trusty conversion kit and a bit of common sense….I do! Don”t I??????

Jokes aside I don’t get the cup bit I mean I have cups, mugs all differing sizes in my cupboards…Yes I know I should buy a universal cup measure…make it easy for yourself Carol.

But I already have jugs with 2 conversions on them, so many measuring spoons WITH 2 conversions on them!

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And a tape measure…Joking  haha

tape measuring bread

Now while I am on the subject there is the case of differing names of food depending on where in the world you live so stay with me and all will be revealed.

11 Food terms which are different over the water…. I hope this helps you if you “can’t see the wood for the trees ” (a British idiom) when you read my recipes…

Coriander  v Cilantro:

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The latin name is Coriandrum Sativum. Cilantro is the Spanish translation so I get that. We refer to the leaves and stalks as Coriander and the seeds as Coriander seeds.

 In the US it is Cilantro for the leaves and stalks and Coriander for the seeds.

The word Cilantro does not even exist in the Uk.

Aubergine v Egg Plant:

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There is actually a color — aubergine — that resembles the purple of the eggplant. … Apparently, way back in the 1700s, early European versions of eggplant were smaller and yellow or white. They looked a bit like goose or hen’s eggs, which led to the name “eggplant.”

Herbs v Erbs:

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All I will say is we speak ” Queens English”

Courgette v Zucchini:

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I get this one we call it Zucchini as well, probably due to all these cooking shows and books ..so that was an easy one.

Ice Lolly v Popsicle:

ice lolly

Plain Flour v All purpose Flour:

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NOOOOOOO! …..   now I know why….

Ever since I have been in Thailand and I have tried all ways to make dumplings with my stews….”The penny has now dropped” I have been buying ” All purpose flour” because I thought it was ” All purpose”….But No!  It’s Plain fricking flour and that’s why my dumplings don’t rise….. It’s taken 5 years for this one …5 years …

Of putting it to chill in the fridge, using soda water, using different fats..you name it… I have tried it ….and it’s the flour!

Well…that’s better….rant over!

And the sun is shining….

Profiterole v Cream Puff:

Well, this is a profiterole.

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This is a Cream Puff or Slice.

Home made strawberry Cream Slices

I think the difference is obvious ….they are totally different although both pastries?

Rocket v Arugula:

What!

Rump Steak v Sirloin:

Sirloin v Porterhouse:

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Well, what can I say…who is right and who is wrong??? I don’t know and it is what it is depending on where we reside. I am just glad I don’t eat steak as who knows what  I would get depending on where I was…..

Swiss Roll v Jelly Roll:

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Swede v Rutabaga:

The word Rutabaga is from an old Swedish dialectical word and swede from the Swedish Turnip so it is down to just being a preferred word in either country.

I hope you enjoyed my little foray around the differences in our languages and I think it’s great and has caused many a debate but The flour …  I am off to bake….

Images: https://pixabay.com/ no attribution required all Free images.

If you have enjoyed this post and think one of your friends could benefit from the conversions please share or reblog…

Until next time stay safe, have fun and as you already know laugh a lot as it is the best medicine..a proven fact……