Glossary

There are numerous goods and terms used in cooking especially if using recipes from overseas, for instance in America they use a stick of butter which is 125 gm.  Here is a list of some things which you may find useful

  • Anise has a beautiful licorice flavour and is one of the main spices in 5 spice powder
  • apple sauce----made from boiling stewing apples and sugar till soft then pureed
  • Arrowroot----is a thickening agent, cornflour can be used
  • baking paper ----used to line cake tins and making piping bags
  • baking powder----raising agent 2 parts cream of tartar and 1 part bi carb soda 
  • bi carbonate of soda---- a component of baking powder
  • butter----salted is most commonly used but some recipes call for unsalted .You can use a good quality margarine. 125gm butter is 1 stick of butter
  • buttermilk----this is the liquid left from the milk from which cream is made.Culture is added to skim milk to give the slight acidity.  You can use skim milk if preferred
  • cinnamon----the dried inner bark of the cinnamon, can get it in sticks or ground
  • choc bits----these are small bits of chocolate which dont melt when added to food such as biscuits of cakes
  • choc melts, milk melts , dark melts ( or compounded chocolate)  these are round flat pieces of  chocolate which are used for melting
  • cocoa----is cocoa powder
  • coconut----dessicated, shredded or grated,  use dessicated unless specified, it is a finer coconut, shredded is used for coating chocolates etc. To toast coconut spread on oven tray and toast for 5 minutes or till light golden. Also comes in flaked coconut
  • coconut cream----this is a thicker consistency than coconut milk, used often in Asian cooking or stir frys
  • colourings----can use liquid or powdered form, make your own colours by using the base colours of powder
  • compressed yeast----30 gm of compressed yeast is the same as 3 level teaspoons dried yeast
  • copha----a block of solid white shortening made from coconut oil
  • cornflour----cornstarch, some coeliacs use rice flour to replace cornflour which is a thickener
  • corn syrup----comes in light or dark and can be found in supermarkets and health food stores
  • cream----comes in pouring, thickened, and light.  Use pouring cream unless specified. Sour cream is a cultured soured cream. Light sour cream must not be substituted for sour cream
  • cream cheese----a soft milk cheese having no less than 33% milk fat
  • custard powder----yellow powder used to make rich custard, Mix with milk and bring to the boil.  Also used in Yo Yo biscuits ( see recipes)
  • currants----very tiny, nearly black raisins
  • dark rum----use underproof rum for a more subtle flavour
  • eggs----standard size egg used in recipes is 60 gm
  • essence---flavour extract made by distilling juices from plants
  • flour----plain flour, used for general purpose,  self raising flour, has raising agent added.  You can make your own by mixing 1 cup ( 8oz ) plain flour to 2 level teaspoons baking powder.  Flour also comes in Wholemeal, rice, gluten free and breadmaking flour
  • fruit mince----a selection of mixed dried fruits soaked in rum, brandy or sherry, used in mince tarts and Christmas cookery
  • gelatine----powdered or leaf form used for thickening particularly cheesecakes
  • glace ginger----fresh ginger root preserved in sugar syrup, Crystallized then tossed in sugar, ground is the dried ground ginger root
  • glucose syrup----this is made from wheat starch and is found in health food stores
  • golden syrup----thick, rich syrup used on pancakes, can also use honey or maple syrup
  • greaseproof paper----used to line cake pans, do not confuse with shiny wax paper.  grease paper after lining pan.
  • lamington pan----a rectangle slab pan 4cm deep
  • lard----the melting and clarifying of pork fat
  • linseed is from the flax pant
  • lemon butter----beautiful spread made from lemon juice, sugar and butter
  • Liquers----There are many liquers available, some especially for cooking but they have a very high alcohol content so adhere strictly to quantities. If you dont want alcohol use the same amount of juice to balance the liquid proportion
  • macaroons----are a delicious biscuit made from egg white, coconut and sugar.  They can be crushed and used in some recipes
  • malt----a sweet extract from barley or rice
  • marsala----is quite a strong flavoured sweet fortified wine
  • mixed peel----chopped crystallized citrus peel
  • mixed spice----very finely ground blend of allspice, nutmeg, and cinnamon, used in sweet recipes, especially fruit cakes
  • oil---come in many different varieties, use whichever oil is sugested in the recipe
  • poppy seeds are minute black seeds used sprinkled on bread from the bakeries, also on top of crackers, Store in an airtight container
  • sesame seeds come in black or white also used as bread toppings, can be lightly toasted for different dishes
  • sugar----many varieties, crystal is everyday sugar, castor is finely granulated sugar, icing is powdered sugar. I use castor sugar in all my cooking it creams much better. Brown sugar is a soft, fine sugar with added molasses which gives it its colour, it gives cakes and biscuits a caramel flavour and colour. Demerara sugar is golden coloured, small grained crystal sugar. Raw is natural brown granulated sugar
  • sultanas----seedless white raisins
  • sunflower seeds from the sunflower
  • sweetened condensed milk----has 60% of the water removed then sugar added
  • treacle is a thick, dark syrup stronger than golden syrup but not as strong as molasses
  • white rum----barcadi rum
  • vanilla bean is a long thin, dried pod which comes from an orchid, the seeds are very tiny and a small amount gives a divine flavour in cooking, especially custards,



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