expatinuk
Has spent over 1000 pounds but now holds a Brit passport!
Distinguished Senior Member
Posts: 6,653
From SC living in UK
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« on: December 02, 2007, 10:46:12 AM » |
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Don't know if any of y'all are into the holiday baking thingy.... but when I first moved to the UK I was horrified when my cakes didn't turn out well at all... It seems that there's a difference in UK and US flour. Actually there's a difference between UK and Continental Flour as well. It all has to do with the gluten levels in the flour. The secret to using an American recipe and Brit flour is to use BREAD flour. It's not going to give you the nice texture that you get with American flour, but it will allow the cake to rise and not be raw in the middle. So, unless you plan a trip to the US to buy flour.... try that. Oh, I did find a resource here in the US for Nestle's Chocolate chips... http://www.americansweets.co.uk/ |
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Expatinuk seems to be a Soviet Satellite in stationary orbit over the UK
It is what it is.
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the_walrus
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« Reply #1 on: December 02, 2007, 11:54:12 AM » |
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Hey, thanks! This was news to me and partner, who was happy for the tip, and *especially* for the website. I had to go wipe the drool from partner's lips while they were longing over such treats as reese's pieces, laffy taffy, and pickles.
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« Last Edit: December 02, 2007, 11:54:34 AM by expat_who_is »
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august_leo
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« Reply #2 on: December 02, 2007, 12:19:17 PM » |
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Thanks! I also discovered when I lived in a different EU country that you have to ask for special ultra-fine sugar. The sugar I got recently from Tesco is so big! I don't know what to ask for in the UK (or rather, type-in as I do the online grocery shopping thing).
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Your environment sounds vaguely toxic. Or maybe just characteristically British.
I heart august_leo.
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wegie
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« Reply #3 on: December 02, 2007, 12:31:00 PM » |
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Caster sugar is the stuff that's still granulated but much finer than normal.
Icing sugar is what I think you'd call confectioner's or powdered sugar.
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the_walrus
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« Reply #4 on: December 02, 2007, 12:32:55 PM » |
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Partner says you should ask for caster sugar or icing sugar, which is kind of like powdered sugar.
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august_leo
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« Reply #5 on: December 02, 2007, 12:34:02 PM » |
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Thanks, I think I mean "caster sugar." I just like my baking stuff to be so creamy.
expat in uk: that site is great! Some stuff is reasonable (to me) and some so pricey. Good to know if I really, really *need* something I can get it. But also when we have family visit and ask them to bring stuff in their suitcases (like I did for my mom in the EU) I can show them why.
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Your environment sounds vaguely toxic. Or maybe just characteristically British.
I heart august_leo.
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genevoise
New member
Posts: 33
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« Reply #6 on: December 02, 2007, 02:55:37 PM » |
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Pickles you can make here (I've done it myself with ingredients that I've bought either at Waitrose or locally). Instead of chocolate chips, I like to buy a bar of good chocolate, freeze it and then chop it into chunks with the point of a very sharp knife.
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qrypt
Qryptacular & not really a Member-Moderator
Distinguished Senior Member
Posts: 5,439
the great vampire squid round the face of humanity
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« Reply #7 on: December 03, 2007, 09:40:50 AM » |
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Using bread flour (or "strong flour") is fine - but if you want it even "stronger" you can bring some gluten back from the US and add it as needed. Don't try to find it here - when I went looking for it, they tried to give me "gluten-free" - I tried to tell them, I want what gets taken out in order to make it gluten free, but they still didn't get it and so it appears it's not available here.
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"I'm tired of being your love slave!"
"Does that mean I'm not going to get my coffee?"
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expatinuk
Has spent over 1000 pounds but now holds a Brit passport!
Distinguished Senior Member
Posts: 6,653
From SC living in UK
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« Reply #8 on: December 03, 2007, 10:49:09 AM » |
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I had a friend bring me gluten from the US so that I could add to the flour. Honestly I have NO idea how much to add. When I'm baking for us... I use the imported flour. When I'm making cookies and cakes to give away... well.. they get the bread flour!
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Expatinuk seems to be a Soviet Satellite in stationary orbit over the UK
It is what it is.
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wegie
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« Reply #9 on: December 03, 2007, 12:36:09 PM » |
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Hmmm. I knew the gluten levels were different, but I never realised it was that much of a problem. There seems to be a thread all about this sort of thing over at egullet, which might be of some use to you, expatinuk? http://forums.egullet.org/index.php?showtopic=42621 |
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qrypt
Qryptacular & not really a Member-Moderator
Distinguished Senior Member
Posts: 5,439
the great vampire squid round the face of humanity
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« Reply #10 on: December 03, 2007, 02:23:31 PM » |
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I had a friend bring me gluten from the US so that I could add to the flour. Honestly I have NO idea how much to add.
Typically one teaspoon of gluten per cup of flour. If you add too much, you'll end up with Wonderbread. |
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"I'm tired of being your love slave!"
"Does that mean I'm not going to get my coffee?"
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drspouse
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« Reply #11 on: December 05, 2007, 09:35:30 AM » |
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My mother's been cooking US recipes with UK flour for a number of years (>= my age) and her secret is:
For cakes that call for All-purpose flour: Use UK plain flour. Sift the flour into the cup measure. Shake it down. Add a little more to top it up to the rim.
For cakes that call for cake flour, use UK plain flour as it is. For bread, use UK strong (bread) flour, but add a little extra as above.
Seems to work pretty well. It's just as well that weight measurements aren't affected by packing down, or I'd be making really floury UK recipes, as it's a real habit with me now.
Other translations:
Corn syrup, light - Golden syrup
Molasses, or corn syrup, dark - (Black) treacle
Confectioner's sugar - Icing sugar
Baking soda - Bicarbonate of soda
Graham crackers - digestive biscuits do nicely for pie crusts etc.
I'll think of some more in a minute no doubt...
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