From: cindy@solan10.solan.unit.no (Cynthia Kandolf)
Subject: Conversion and FAQ File (RERUN)
Organization: /home/ludviga/cindy/.organization
Distribution: rec
Date: 12 Sep 92 20:37:37

Sorry, due to things getting unusually hectic lately, i have made no
changes to the FAQ file since the last posting.  As always, send
any corrections or suggestions to me at cindy@solan.unit.no.  Please
send them rather than posting them, so i won't miss them.  Thanks!

From now on, i will try to post this file on or about the first of
each month.  If i will be away at that time i will post before i 
leave and when i come back.

-Cindy Kandolf
 cindy@solan.unit.no
 Trondheim, Norway

-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=

Welcome to the rec.food.cooking FAQ list and conversion helper!

The primary purpose of this list is to help cooks from different
countries communicate with one another.  The problem is that
measurements and terms for food vary from country to country,
even if both countries speak English. 

However, some confusion cannot be avoided simply by making this
list.  You can help avoid the confusion by being as specific as 
possible.  Try not to use brand names unless you also mention
the generic name of the product.  If you use terms like "a can"
or "a box", give some indication of how much the package
contains, either in weight or volume.  

A few handy hints: a kiwi is a bird, the little thing in your grocery
store is called a kiwi fruit.  Whoever said "A pint's a pound the
world around" must have believed the US was on another planet.  And
cast iron pans and bread machines can evoke some interesting
discussion!

Author's disclaimer:  I'm no cooking guru and don't claim to be.
I still get eggshell in my pancakes.  I volunteered to do this
list because i have some experience with juggling measurements
and finding substitutes, being an American married to a Norwegian
and living in Norway.  Questions about techniques and recipes should
be addressed to the net as a whole or someone who claims to be an 
expert on the matter at hand 8-)


LIST 0:  The Meta-List  (Table of Contents)

List 1: food terms
List 2: Substitutions and Equivalents
List 3: US/UK/metric conversions
List 4: rec.food.*, what's the difference?
List 5: This has come up once too often....
List 6: Acknowledgements

LIST 1: food terms

A consistent list isn't much good if it's not helpful.  This list was
compiled with the goal of being helpful, so American, British, etc. 
terms are alphabetized all together.  I have received very little
input from folks in other English-speaking countries; more is
very much welcome.

I have received some comments that "That's not right!" for some of these
equivalents.  If i get several comments for the same item, i will
change it.  In any case, if in doubt, ask the person who originally
posted to recipe what he or she means.

aubergine     -  US eggplant.  (purple, vaguely egg-shaped vegetable)
beetroot      -  US beet
Bermuda onion -  also called Spanish onion (which see)
biscuits      -  in the UK, same as US cookies, small sweet cakes
                 usually for dessert.  In the US, a type of non-yeast
                 bread made of flour, milk, and shortening, usually
                 served with supper.
black treacle -  US molasses
castor sugar  -  somewhat finer than US granulated sugar.  See List 2
chickpeas     -  also called garbonzo beans
Chinese parsley - also called cilantro (which see)
cider         -  widely varying definition!  Always made from apples,
                 to many people but not all it is slightly alcoholic.
                 If in doubt, ask the person who posts the recipe what
                 they mean.
cilantro      -  the leaf of the coriander plant.  Also called Chinese 
                  parsley.
confectioner's sugar - same as powdered sugar or UK icing sugar
cookies       -  UK biscuits
cornflour     -  cornstarch.  Used to thicken sauces etc.
courgette     -  US zucchini.  A long, green squash, looks something
                 like a cucumber.
cream of wheat -  sometimes called semolina
digestive biscuits -  almost the same as US graham crackers.  In my
                 experience, graham crackers are sweeter and more 
                 likely to come with cinnamon or something similar
                 sprinkled on top.  However, digestive biscuits make
                 an excellent "graham cracker" pie crust.
double cream  -  US heavy cream or whipping cream
eggplant      -  UK aubergine (which see)
essence       -  US extract
extract       -  UK essence
filberts      -  also called hazelnuts
garbanzo beans -  also called chickpeas
graham crackers -  similar to UK digestive biscuits (which see)
granulated sugar -  somewhat coarser than UK castor sugar.  See List 2
green onions  -  same as spring onions or scallions
grill         -  In the UK, the same as US broiler; in the US, a device
                 for cooking food over a charcoal or gas fire, outdoors.
Haberno pepper -  Scotch bonnet pepper
half and half -  a mixture of half cream and half whole milk
hazelnuts     -  sometimes called filberts
heavy cream   -  same as whipping cream or UK double cream 
icing sugar   -  US confectioner's or powdered sugar.  The finest kind.
marrow        -  US squash
melon         -  a family of fruits.  All have a thick, hard, inedible
                 rind, sweet meat, and lots of seeds.  Common examples:
                 watermelon, cantelope
molasses      -  UK black treacle
polenta       -  same as corn meal
powdered sugar -  same as confectioner's sugar or UK icing sugar
scallion      -  also called spring onion or green onion
Scotch Bonnet pepper -  Haberno pepper
semolina      -  also called cream of wheat
single cream  -  US light cream
Spanish onion -  also called Bermuda onion.  Large and not as "hot" as
                 standard onions.
spring onion  -  also called scallion or green onion
squash        -  a family of vegetables.  All but two have a thick, hard,
                 usually inedible rind, rich-tasting meat, and lots of seeds.
                 A well-known is not wide-spread example is the pumpkin.
                 There are also things called summer squashes, which 
                 have edible rinds, milder meats, and usually fewer
                 seeds.  An example of this type is the zucchini or 
                 courgette. 
whipping cream - same as heavy cream or UK double cream
zucchini      -  UK courgette (which see)


LIST 2: Substitutions and equivalents

Flours:
US all-purpose flour and UK plain-flour can be substituted for one 
another without adjustment.  US cake flour is lighter than these.
It is not used much anymore, but if it does come up, you can substitute
all-pupose/plain flour by removing three tablespoons per cup of flour
and replacing it with corn starch or potato flour.

Self-raising flour contains 1 1/2 teaspoons baking powder and 1/2
teaspoon salt for each cup of flour.

US whole wheat flour is interchangeable with UK wholemeal flour.

Leavening agents:
Baking soda is sodium bicarbonate.  It must be mixed with acidic 
ingredients to work.  Baking powder contains baking soda and a 
powdered acid, so it can work without other acidic ingredients.

Canned milk:
Evaporated milk and sweetened condensed milk both come in cans, both
are thick and a weird color... but are not, as i thought when i was
small, the same thing.  Sweetened condensed milk is, as the name implies,
mixed with sugar or another sweetener already.  It isn't found everywhere,
but this recipe makes a good, quick substitute:  Mix 1 cup plus 2
tablespoons dry (powdered) milk and 1/2 cup warm water.  When mixed, add
3/4 cup granulated sugar.

Starches:
UK corn flour is the same as US cornstarch.  Potato flour, despite its
name, is a starch, and cannot be substituted for regular flour.  It
often can be substituted for corn starch and vice versa.  Cornmeal
or polenta is not the same thing as cornstarch or corn flour!

If you don't have cornstarch/corn flour, you can use twice the amount
of all-purpose/plain flour.  However, unlesswhatever you're adding it to
is allowed to boil, the result will taste starchy.

Sugar and other sweeteners:
UK castor sugar is somewhat finer than US granulated sugar.  I have not
heard of any disasters that have come apart by susbstituting one for the
other, but if you're planning to make a special cae to impress your
mother-in-law you may want to do a trial run first!

Corn syrup is common in the US but not always elsewhere.  Sugar
(golden) syrup can be substituted.  Remember, though, that it is
sweeter than corn syrup.  You may want to thin it out with water.
Again, you may want to try this out on your own before making
something for a special occassion.

Fats:
Shortening is usually a vegetable-oil product.  (A popular brand name
is Crisco, and many people call all shortening Crisco.)  It is common in
the US, tougher to find in some other parts of the globe.  In my
experience, you can usually but not always substitute butter or
margarine for shortening.  The result will have a slightly different
texture and a more buttery taste (which in the case of, say, 
chocolate chip cookies seems to be an advantage!).  Sometimes this
doesn't work too well.  Not to sound like a broken record but - try
it out before an important occasion.

I have also heard that lard works, but have never tried it.

Chocolates:
If you don't have unsweetened baking chocolate, substitute three
tablespoons of unsweetened cocoa powder plus one tablespoon of
fat (preferably oil) for each one ounce square.

US dark chocolate is the same as UK plain chocolate, that is, the
darkest and least sweet of the chocolates intended for eating.
What is called milk chocolate in the UK is called milk chocolate
in the US, too, but many people simply refer to it as "chocolate".

Odds and Ends:
If a recipe calls for buttermilk or cultured milk, you can make
sour milk as a substitute.  For each cup you need, take one tablespoon
of vinegar, then add enough milk to make one cup.  Don't stir.  Let
it stand for five minutes before using.  



LIST 3: US/UK/metric conversions

My sources give credit to Caroline Knight (cdfk@otter.hpl.hp.com)
as the original source of these tables.  Caroline, if you're still
out there, many thanks!!!

   Here are some tables I've tried to compile using a variety of
   sources. Corrections and additions welcomed!

   ----------------------------------------------------------------

    -- Oven temperatures
    -- Food equivalences
    -- American liquid measures
    -- British liquid measures
    -- British short cuts
    -- Authorities

   -- Oven temperatures -------------------------------------------

   An approximate conversion chart(P):-

   Electric                    Gas mark    Description

   Farenheit   Centigrade

   225 F           110 C       1/4         Very cool
   250 F           130 C       1/2
   275 F           140 C       1           cool
   300 F           150 C       2
   325 F           170 C       3           very moderate
   350 F           180 C       4           moderate
   375 F           190 C       5
   400 F           200 C       6           moderately hot
   425 F           220 C       7           hot
   450 F           230 C       8
   475 F           240 C       9           very hot

   -- Food equivalences -------------------------------------------

   Sometimes the sources did not agree... I've given both:-

   British measure                 American equivalent

   Flours:
   flour - white plain/strong/     sifted flour - all-purpose/
       self-raising/unbleached         unbleached white
       4oz(P)                         1 cup
       5oz(K)
   wholemeal/stoneground           whole wheat
       6oz(K)                         1 cup
   cornflour                       cornstarch
       4 1/2 oz (P)                   1 cup
       5.3 oz (K)
   yellow corn meal/polenta        coarse corn meal/polenta
       6 oz(P)                        1 cup
   rye flour                       rye flour
       6 oz(P)                        1 cup

   Cereals:
   pearl barley                    pearl barley
       7 oz(P)                        1 cup
   rice/bulgar wheat/millet/wheat  rice/bulgar wheat/millet/wheat
                                       berries
       7 oz(K)                        1 cup
   semolina/ground rice/tapioca    semolina/ground rice/tapioca
       6 oz(P)                        1 cup
   fresh soft breadcrumbs/         fresh soft breadcrumbs/
       cake crumbs                     cake crumbs
       2 oz(P)                        1 cup
   dried breadcrumbs               dried breadcrumbs
       4 oz(P)                        1 cup
   porridge oats                   rolled oats
       3 1/2 oz(P)                    1 cup


   Sugars:
   light/dark soft brown sugar     light/dark brown sugar
       8 oz(P)                        1 cup (firmly packed)
   castor/granulated sugar         granulated sugar
       7 1/2 oz(P)                    1 cup
   icing sugar                     sifted confectioners' sugar
       4 1/2 oz(P)                    1 cup

   Fats and cheeses:
   butter, margarine, cooking      butter, shortening, lard,
       fat, lard, dripping             drippings - solid or melted
       1 oz(P)                        2 tablespoons
       8 oz(P)                        1 cup
   grated cheese - cheddar type    grated cheese - cheddar type
       4 oz(P)                        1 cup
       1 lb(K)                        4 - 5 cups (packed)

   Vegetables and fruit:
   onion                           onion                 
       1 small to med                  1 cup chopped
   shelled peas                    shelled peas
       4 oz(P)                        3/4 cup
   cooked sweet corn               cooked sweet corn
       4 oz(P)                        1 cup
   celery                          celery
       4 sticks                        1 cup (chopped)
   chopped tomatoes                chopped tomatoes
       7 oz(P)                        1 cup
   button mushrooms                button mushrooms
       3-4 oz(P)                      1 cup
   chopped pickled beetroot        chopped pickled beetroot
       2 oz(P)                        1/3 cup
   black/redcurrants/bilberries    black/redcurrants/bilberries
       4 oz(P)                        1 cup
   raspberries/strawberries        raspberries/strawberries
       5 oz(P)                        1 cup

   Dried beans:
   black/lentils/chick peas/pinto/ black/lentils/chick peas/pinto/
       white                           white
       3 1/2 oz(K)                    1/2 cup


   Dried fruit and nuts, etc:
   currants/sultanas/raisins/      currants/sultanas/raisins/
       chopped candied peel            chopped candied peel
       5-6 oz(P)                      1 cup
       2 oz(K - raisins)              1/3 cup
   glace cherries                  candied cherries
       8 oz(P)                        1 cup
   sesame seeds                    sesame seeds
       3 1/2 oz                        3/4 cup
   whole shelled almonds           whole shelled almonds
       5 oz(P)                        1 cup
   ground almonds                  ground almonds
       4 oz(P)                        1 cup
   chopped nuts                    chopped nuts
       2 oz(K)                        1/3 to 1/2 cup

   Nut butters:
   peanut/almond/cashew etc        peanut/almond/cashew etc
       8 oz(K)                        1 cup

   Preserves:
   clear honey/golden syrup/       clear honey/golden syrup/
       molasses/black treacle          molasses/black treacle
       12 oz(P)                       1 cup
   maple/corn syrup                maple/corn syrup
       11 oz(P)                       1 cup
   jam/marmalade/jelly             jam/marmalade/jelly
       5-6 oz(P)                      1/2 cup

   ----------------------------------------------------------------

   Where necessary I have used the conversion of 1 kg = 2.2 lb

   ----------------------------------------------------------------

   -- American liquid measures ------------------------------------

   1 pint             450 ml ( 16 fl oz) (RD)
   1 cup              225 ml (  8 fl oz) (RD & K)
   1 tablespoon        16 ml (1/2 fl oz) (K)

   -- British liquid measures -------------------------------------

   I have got conflicting tables showing these:-

   1 pint             570 ml ( 20 fl oz) (RD)
   1 breakfast cup           ( 10 fl oz) 1/2 pint (S)
   1 tea cup                             1/3 pint (S)
   8 tablespoons                         1/4 pint (S)

   BUT 8 * 15 * 4 = 480 fl oz which is short of a pint!

   1 tablespoon        15 ml (RD)
   1 dessertspoon      10 ml (RD)
   1 teaspoon           5 ml (RD)        1/3 tablespoon (S)

   -- British short cuts(S) ---------------------------------------

   Cheese (grated)             1 oz = 4 level tablespoons
   Cocoa or chocolate powder   1 oz = 3 level tablespoons
   Coconut (desicated)         1 oz = 4 level tablespoons
   Flour (unsifted)            1 oz = 3 level tablespoons
   Sugar (castor)              1 oz = 2 level tablespoons
         (granulated)          1 oz = 2 level tablespoons
          (icing)              1 oz = 2 1/2 level tablespoons
   Syrup (golden)              1 oz = 1 level tablespoons

   -- Authorities -------------------------------------------------

   K = Mollie Katzen from "Still Life with Menu"
   P = Marguritte Pattern from "Cookery in Colour"
   RD = Forward to British edition of "The Rotation Diet"
   S  = Ursula Sedgwick from "My Fun-to-cook-book"

And now a few tables of my own:
   WEIGHT:   1 ounce = 28.4 g  (can usually be rounded to 25 or 30)
             1 pound = 454 g   
             1 kg    = 2.2 pounds

   US LIQUID MEASUREMENTS:
             1 liter = 1.057 quarts
                       2.1 pints
             1 quart = 0.95 liter
             1 gallon= 3.8 liters
             1/8 cup = 2 tablespoons
             1/4 cup = 4 tablespoons
             1/3  "  = 0.8 dl
             1/2  "  = 1.2 dl
             2/3  "  = 1.6 dl
             3/4  "  = 1.75 dl
             7/8  "  = 2.1 dl
             1 cup   = 2.4 dl
             1 dl    = 2/5 cup
                     = 6 to 7 tablespoons

    VARIOUS BITS:
             1 UK pint is about 6 dl
             1 UK liquid oz is 0.96 US liquid oz.

             a "stick" of butter or margarine weighs 4 oz and is
                1/2 cup US.
             each 1/4 cup or half stick butter or margarine in
                US recipes weighs about 50 g.


LIST 4: rec.food.*, what's the difference?

rec.food.cooking, a.k.a. us: A group for the discussion of cooking
in general.  Recipes and requests for recipes are welcome here, as
are discussions of cooking techniques, equipment, etc.  In short,
if it has to do with cooking, it probably belongs here - though that
doesn't mean it doesn't belong somewhere else, too!

rec.food.recipes:  A moderated newsgroup for recipes and recipe
requests ONLY.  It has its own FAQ list, which includes posting
guidelines.  At the moment it has just changed moderators and has
been pretty quiet.

rec.food.drink, rec.food.restaurants:  Pretty self-explanatory i think.

rec.food.veg: about vegetarianism.  It also has its own FAQ list,
with questions about the myths and truths of the vegetarian diet,
information on where to get "cruelty-free" products, etc.


LIST 5: This has come up once too often....

This list is a (futile?) attempt to keep certain well-worn subjects
from coming up yet again.  So far there is only one entry, but further
suggestions are always welcome.

-The $250 cookie recipe
   This recipe comes up often, usually here but also on other newsgroups
   (where it is even less appropriate).  The story goes that a woman
   had a cookie at [usually Mrs. Field's or Niemann Marcus' cafe], and
   liked it so much she wanted the recipe.  The clerk said "It will
   cost you two-fifty"; the woman thought that meant $2.50 and was
   shocked to find it meant $250.  She is now spreading it to get
   revenge, since it was not returnable.

   There are a number of holes in the story, and no one has ever 
   brought forth any evidence that it really happened.  (If you
   want to argue that you know someone who knows someone who this
   really happened to, take it over to alt.folklore.urban, where
   they will proceed to have you for breakfast if you have no
   evidence.)  More importantly, it has been posted more than enough
   times by now.  Some people have tried the recipe and pronounced
   it good, but it ain't Mrs. Field's.  If you would like the recipe,
   ask for someone to mail it to you.

   Most importanly, please DO NOT post it any more.


LIST 6: Acknowledgements

A big thank you to all who helped compile this list!  I used information
that came to me from the following adresses:
             cc@dcs.edinburgh.ac.uk
             pmmuggli@uokmax.ecn.uoknor.edu
             cdfk@otter.hpl.hp.com
             aem@mthvax.cs.miami.edu
             harvey@indyvax.iupui.edu
             ndkj@vax5.cit.cornell.edu
             otten@icase.edu
             loosemore-sandra@cs.yale.edu
             kts@michael.udev.cdc.com

Some parts of this FAQ shamelessly stolen from the rec.foods.recipes
FAQ.  Bits and pieces of useful information from "Trolldom in the
Kitchen" by Pat Bjaaland and Melody Favish.

Corrections and suggestions welcome.  Please send them to me at
cindy@solan.unit.no.  




Newsgroups: rec.food.cooking