"Arri London" > wrote in message
...
>
>
> Zspider wrote:
> >
> > I'm a newbie cook. I've been writing down recipes in the books at
> > Borders bookstore and then trying them out at home. One thing I've
> > had trouble with is the cooking terminology from across the pond.
> > It took a while to figure out that caster sugar is close to plain
> > granulated sugar, and I eventually found out that digestive crackers
> > are graham crackers.
> >
> > Thinking that I was getting pretty good at deciphering Brit speak,
> > I nodded my head wisely when I saw a reference to using parchment
> > paper to bake coconut macaroons on. Obviously, I figured, they are
> > talking about wax paper.
> >
> > After the smoke cleared out of the kitchen, I decided to rethink
> > that translation.
> >
> > Michael
>
> LOL UK Parchment paper is US parchment paper! When wax paper is
> required it's called greaseproof paper in the UK (although isn't always
> exactly the same).


Arri,

I've got to chime in here and correct you regarding wax & greaseproof paper.

Wax paper in the UK is not used for cooking but is used for wrapping
foodstuffs to keep them fresh (sandwiches, cakes etc.) It is waxed (with
wax) on both sides.

Greaseproof paper however, is un-waxed and is used for cooking (lining cake
tins etc) You can apply your own "wax" (butter or oil) to prevent your
foodstuffs sticking.

I don't have a clue what each one would be referred to in the US.

--
Graeme
www.grocerytrader.co.uk