Questions and Answers – British Cooking Terms vs. American Cooking Terms
Could you please help me? I am a retired widower and take a great delight in cooking and I have now many American recipes but I do not know some of the British equivalent ingredients and without this knowledge I am at a loss. I could not find the British equivalents to the following:
CORNMEAL – SQUASH – CROOKNECK SQUASH – BUTTERNUT SQUASH – PATTYPAN SQUASH – JICAMA – RUTABAGA
It would make my day if there were British equivalents to the above and would allow me to try out some of your exciting recipes. Any help you can give me would be very welcome. Many, many thanks in anticipation of your help. – Charles Smith (6/11/01)
CORNMEAL – UK corn flour is the same as U.S. cornstarch. Potato flour, despite its name, is a starch, and can not be substituted for regular flour. It often can be substituted for corn starch and vice versa. In the U.S., corn flour means finely ground cornmeal.
In cakes, especially sponge cakes, it is likely to mean cornstarch, as a coating for fried okra. It is likely to mean finely-ground cornmeal. Cornmeal or polenta is not the same thing as cornstarch or corn flour! What one can buy labeled polenta really looks no different to cornmeal though. Polenta is commonly used to describe cornmeal porridge but may also be used to mean plain cornmeal.
Categories:Cooking Hints & Tips