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

In article > ,
(Zspider) wrote:
> 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

Parchment paper is not wax paper -- oh, but you found that out.
You can buy it in the supermarket (Kitchen Maid? Reynolds?) near the
wax paper and plastic wraps. I buy mine from King Arthur Flour (online
and a paper catalog) and line my pan with it when I make browniees. A
must, AFAIC. Only rarely do I use it for cookies. :-)
--
-Barb, <www.jamlady.eboard.com> Updated 10-22-04; Popovers!.
"Peace will come when the power of love overcomes the love of power."
-Jimi Hendrix, and Lt. Joe Corcoran, Retired; St. Paul PD, Homicide Divn.

"Zspider" > wrote in message
m...
> 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.
>
try rice paper, Michael. Wax paper we call grease-proof paper, because its,
er, grease-proof.
Brit speak is called 'English', what you do with it is our problem, and they
are digestive biscuits (from the French, to cook twice), they are supposed
to help with digestion, obvious really! BTW, castor sugar is powdered sugar,
not granulated, it dissolves more quickly.
Have a nice, yaw.
cheers
Wazza

"Wazza" wrote in message >

> "Zspider" wrote in message
>> 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.
>>
> try rice paper, Michael. Wax paper we call grease-proof paper, because
> its,
> er, grease-proof.
> Brit speak is called 'English', what you do with it is our problem, and
> they
> are digestive biscuits (from the French, to cook twice), they are
> supposed
> to help with digestion, obvious really! BTW, castor sugar is powdered
> sugar,
> not granulated, it dissolves more quickly.
> Have a nice, yaw.
> cheers
> Wazza

I agree with Wazza - we English do speak English, not Brit talk. Too bad
the USA changed the language, or we'd all be able to understand one another!

He's correct - use rice paper when baking macaroons. It sticks to the
macaroons after baking but is edible.

Caster/castor sugar is *not* powdered sugar. It's an ultrafine granulated
sugar used in baked goods such as cakes and cookies.

Digestive crackers? I only know digestive biscuits (cookies) - semi-sweet
wholemeal
biscuits but I don't consider them the same as graham crackers.

We have another English woman in this newsgroup who may have comments of her
own.

Dora

Wazza wrote:

>
> Brit speak is called 'English', what you do with it is our problem, and they
> are digestive biscuits (from the French, to cook twice), they are supposed
> to help with digestion, obvious really!

????And here I always thought that digestive comes from the French
digestive..... digest, basically the same word with a different pronunciation
but same meaning, while the English cook comes from Germanic roots as opposed to
the French cuire ...fair cuire, cuissone, cuisine. cuisinier.


> BTW, castor sugar is powdered sugar,
> not granulated, it dissolves more quickly.

I thought that castor sugar was similar to our granulated sugar, but finer
grains so that it dissolved more quickly. What we usually call powdered sugar is
also known as confectioner's sugar or icing sugar. It is a very fine powder and
mixed with about 3% cornstarch.

"Dave Smith" > wrote in message
...
> Wazza wrote:
>
> >
> > Brit speak is called 'English', what you do with it is our problem, and
they
> > are digestive biscuits (from the French, to cook twice), they are
supposed
> > to help with digestion, obvious really!
>
> ????And here I always thought that digestive comes from the French
> digestive..... digest, basically the same word with a different
pronunciation
> but same meaning, while the English cook comes from Germanic roots as
opposed to
> the French cuire ...fair cuire, cuissone, cuisine. cuisinier.
>
mm, slight misunderstanding, I was describing the etymology of the word
biscuit.
the word biscuit comes from Latin: bis meaning twice and coctus meaning
cooked
from there we have medieval Latin biscoctus meaning twice cooked
and then to Old French bescoit and bescuit
and finally to Middle English besquite

all way before cookie.
W

Wazza wrote:
>
> "Dave Smith" > wrote in message
> ...
> > Wazza wrote:
> >
> > >
> > > Brit speak is called 'English', what you do with it is our problem, and
> they
> > > are digestive biscuits (from the French, to cook twice), they are
> supposed
> > > to help with digestion, obvious really!
> >
> > ????And here I always thought that digestive comes from the French
> > digestive..... digest, basically the same word with a different
> pronunciation
> > but same meaning, while the English cook comes from Germanic roots as
> opposed to
> > the French cuire ...fair cuire, cuissone, cuisine. cuisinier.
> >
> mm, slight misunderstanding, I was describing the etymology of the word
> biscuit.
> the word biscuit comes from Latin: bis meaning twice and coctus meaning
> cooked
> from there we have medieval Latin biscoctus meaning twice cooked
> and then to Old French bescoit and bescuit
> and finally to Middle English besquite
>
> all way before cookie.
> W

Cookie comes from the Dutch koekje, a small cake.

Wazza wrote:
>
> "Dave Smith" > wrote in message
> ...
> > Wazza wrote:
> >
> > >
> > > Brit speak is called 'English', what you do with it is our problem, and
> they
> > > are digestive biscuits (from the French, to cook twice), they are
> supposed
> > > to help with digestion, obvious really!
> >
> > ????And here I always thought that digestive comes from the French
> > digestive..... digest, basically the same word with a different
> pronunciation
> > but same meaning, while the English cook comes from Germanic roots as
> opposed to
> > the French cuire ...fair cuire, cuissone, cuisine. cuisinier.
> >
> mm, slight misunderstanding, I was describing the etymology of the word
> biscuit.
> the word biscuit comes from Latin: bis meaning twice and coctus meaning
> cooked
> from there we have medieval Latin biscoctus meaning twice cooked
> and then to Old French bescoit and bescuit
> and finally to Middle English besquite
>
> all way before cookie.
> W

Cookie comes from the Dutch koekje, a small cake.

"Dave Smith" > wrote in message
...
> Wazza wrote:
>
> >
> > Brit speak is called 'English', what you do with it is our problem, and
they
> > are digestive biscuits (from the French, to cook twice), they are
supposed
> > to help with digestion, obvious really!
>
> ????And here I always thought that digestive comes from the French
> digestive..... digest, basically the same word with a different
pronunciation
> but same meaning, while the English cook comes from Germanic roots as
opposed to
> the French cuire ...fair cuire, cuissone, cuisine. cuisinier.
>
mm, slight misunderstanding, I was describing the etymology of the word
biscuit.
the word biscuit comes from Latin: bis meaning twice and coctus meaning
cooked
from there we have medieval Latin biscoctus meaning twice cooked
and then to Old French bescoit and bescuit
and finally to Middle English besquite

all way before cookie.
W

"Wazza" wrote in message >

> "Zspider" wrote in message
>> 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.
>>
> try rice paper, Michael. Wax paper we call grease-proof paper, because
> its,
> er, grease-proof.
> Brit speak is called 'English', what you do with it is our problem, and
> they
> are digestive biscuits (from the French, to cook twice), they are
> supposed
> to help with digestion, obvious really! BTW, castor sugar is powdered
> sugar,
> not granulated, it dissolves more quickly.
> Have a nice, yaw.
> cheers
> Wazza

I agree with Wazza - we English do speak English, not Brit talk. Too bad
the USA changed the language, or we'd all be able to understand one another!

He's correct - use rice paper when baking macaroons. It sticks to the
macaroons after baking but is edible.

Caster/castor sugar is *not* powdered sugar. It's an ultrafine granulated
sugar used in baked goods such as cakes and cookies.

Digestive crackers? I only know digestive biscuits (cookies) - semi-sweet
wholemeal
biscuits but I don't consider them the same as graham crackers.

We have another English woman in this newsgroup who may have comments of her
own.

Dora

Wazza wrote:

>
> Brit speak is called 'English', what you do with it is our problem, and they
> are digestive biscuits (from the French, to cook twice), they are supposed
> to help with digestion, obvious really!

????And here I always thought that digestive comes from the French
digestive..... digest, basically the same word with a different pronunciation
but same meaning, while the English cook comes from Germanic roots as opposed to
the French cuire ...fair cuire, cuissone, cuisine. cuisinier.


> BTW, castor sugar is powdered sugar,
> not granulated, it dissolves more quickly.

I thought that castor sugar was similar to our granulated sugar, but finer
grains so that it dissolved more quickly. What we usually call powdered sugar is
also known as confectioner's sugar or icing sugar. It is a very fine powder and
mixed with about 3% cornstarch.

Wazza wrote:

>
> Brit speak is called 'English', what you do with it is our problem, and they
> are digestive biscuits (from the French, to cook twice), they are supposed
> to help with digestion, obvious really!

????And here I always thought that digestive comes from the French
digestive..... digest, basically the same word with a different pronunciation
but same meaning, while the English cook comes from Germanic roots as opposed to
the French cuire ...fair cuire, cuissone, cuisine. cuisinier.


> BTW, castor sugar is powdered sugar,
> not granulated, it dissolves more quickly.

I thought that castor sugar was similar to our granulated sugar, but finer
grains so that it dissolved more quickly. What we usually call powdered sugar is
also known as confectioner's sugar or icing sugar. It is a very fine powder and
mixed with about 3% cornstarch.

>After the smoke cleared out of the kitchen, I decided to rethink
>that translation.
>
>Michael
>

*comforts you and muffles a chuckle*

Some supermarkets carry parchment paper these days, else you can get it online
from a baking supply e-store or at a local specialty kitchen supply store. It's
kinda pricy-- for the cost of 2-3 boxes of parchment paper (they cost like 5-7
dollars each in my world and you don't get very many feet of it) you can get
one of those silicone baking pad thingies which are reuseable.

*cheers*

Barb

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.

Aren't you glad you were asked to fag someone :-)
Can you not by parchment paper where you are? It goes by the same name
in North America that is does in Britain.

Dave Smith wrote:

Can you not by parchment paper where you are? It goes by
the same name in North America that is does in Britain.

************
Yup! It's there right beside the wax paper and aluminum
foil. For many years I haven't been going to the grocery
store. The wife has been doing the shopping. Since I
developed an interest in cooking, I've been going with her
and checking out what is available. I've probably walked
past the parchment paper a dozen times now. Didn't see it
because it was right in front of me.

And thanks for all the posts, folks!

Michael

Dave Smith wrote:

Can you not by parchment paper where you are? It goes by
the same name in North America that is does in Britain.

************
Yup! It's there right beside the wax paper and aluminum
foil. For many years I haven't been going to the grocery
store. The wife has been doing the shopping. Since I
developed an interest in cooking, I've been going with her
and checking out what is available. I've probably walked
past the parchment paper a dozen times now. Didn't see it
because it was right in front of me.

And thanks for all the posts, folks!

Michael

"Zspider" > wrote in message
m...
> and I eventually found out that digestive crackers
> are graham crackers.

Digestive biscuits and graham crackers are quite different. Can't you pick
up Peak Freaks digestive biscuits where you live?

Gabby

"Gabby" wrote in message >

> "Zspider" wrote in message
> >> and I eventually found out that digestive crackers
>> are graham crackers.
>
> Digestive biscuits and graham crackers are quite different. Can't you
> pick up Peak Freaks digestive biscuits where you live?
>
> Gabby

It's Peak Frean's, Gabby.

Dora

"limey" > wrote in message
...
>
> "Gabby" wrote in message >
>
> > "Zspider" wrote in message
> > >> and I eventually found out that digestive crackers
> >> are graham crackers.
> >
> > Digestive biscuits and graham crackers are quite different. Can't you
> > pick up Peak Freaks digestive biscuits where you live?
> >
> > Gabby
>
> It's Peak Frean's, Gabby.
>
> Dora
>
yep, Peak Freaks make Bakewell Tarts ;?)

>Digestive biscuits and graham crackers are quite different. Can't you pick
>up Peak Freaks digestive biscuits where you live?
>
>Gabby

I don't think our supermarkets stock those. Maybe a specialty shop would,

I'd have guessed *digestive biscuits* = soda crackers *laughs* That's what I
got from mom when my tummy was upset- 7up and soda crackers! *chuckles*

*cheers*

Barb Anne

"Gabby" wrote in message >

> "Zspider" wrote in message
> >> and I eventually found out that digestive crackers
>> are graham crackers.
>
> Digestive biscuits and graham crackers are quite different. Can't you
> pick up Peak Freaks digestive biscuits where you live?
>
> Gabby

It's Peak Frean's, Gabby.

Dora

>Digestive biscuits and graham crackers are quite different. Can't you pick
>up Peak Freaks digestive biscuits where you live?
>
>Gabby

I don't think our supermarkets stock those. Maybe a specialty shop would,

I'd have guessed *digestive biscuits* = soda crackers *laughs* That's what I
got from mom when my tummy was upset- 7up and soda crackers! *chuckles*

*cheers*

Barb Anne

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 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

"Graeme...in London" wrote:
>
> "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.

I did say it wasn't exactly the same LOL.

But I've never seen anything labelled as wax paper in the UK. At least
not in supermarkets and not in John Lewis where I buy most of those
things.

> 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.

Can it? LOL! To think I've never used it for cooking and I've been
wasting money buying parchment paper all those years.

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

Haven't seen the equivalent of US waxed paper in the UK, so I will take
your word for it. Since it cannot be used for cooking, then it probably
is equivalent to US waxed paper.
Haven't seen the equivalent of UK greaseproof paper in the US, since
parchment paper is different. There are greaseproof papers for wrapping,
but you say UK greaseproof can be used for cooking, while the US wraps
cannot.

Arri London > wrote in :

>
> "Graeme...in London" wrote:
>>
>>
>> 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.
>
> I did say it wasn't exactly the same LOL.
>
> But I've never seen anything labelled as wax paper in the UK. At least
> not in supermarkets and not in John Lewis where I buy most of those
> things.
>
>> 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.
>
> Can it? LOL! To think I've never used it for cooking and I've been
> wasting money buying parchment paper all those years.

It's the same here (Australia). Before the non-stick baking paper was
available (or when I've run out!) I would line tins with greaseproof paper
and then grease the paper with butter or with non-stick spray. You find
recipes that call for lining the tin with greaseproof paper.

You can also buy waxed paper in the supermarket - I think Mum used to wrap
our lunches in it. I've only ever bought it for non kitchen use - you can
sprinkle confetti, glitter, rose petals (let the imagination run riot)
between two layers of waxed paper (wax sides together), then iron them to
melt the wax and get some unique wrapping paper.


Rhonda Anderson
Cranebrook, NSW, Australia

"Arri London" wrote in message
>
> "Graeme...in London" wrote:
>>
>> "Arri London" > wrote in message
>> >
>> >
>> > 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.
>
> I did say it wasn't exactly the same LOL.
>
> But I've never seen anything labelled as wax paper in the UK. At least
> not in supermarkets and not in John Lewis where I buy most of those
> things.
>
>> 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.
>
> Can it? LOL! To think I've never used it for cooking and I've been
> wasting money buying parchment paper all those years.
>
>> I don't have a clue what each one would be referred to in the US.
>>
>> --
>> Graeme
>
> Haven't seen the equivalent of US waxed paper in the UK, so I will take
> your word for it. Since it cannot be used for cooking, then it probably
> is equivalent to US waxed paper.
> Haven't seen the equivalent of UK greaseproof paper in the US, since
> parchment paper is different. There are greaseproof papers for wrapping,
> but you say UK greaseproof can be used for cooking, while the US wraps
> cannot.

I've never seen UK greaseproof paper here in the US either. In the UK, I
used to use it mainly for lining cake tins so the cakes wouldn't stick. At
this stage of my life I'm wondering - wouldn't just greasing and flouring
the cake tins have worked as well? Just a thought. Also, I suggested
earlier that rice paper could be used when baking macaroons. On deeper
thought, I've not seen that here in the US, either. (Maybe I just haven't
looked.)

Dora

"limey" > wrote in :

>
> "Arri London" wrote in message
>>
>> "Graeme...in London" wrote:
>>>
>>> "Arri London" > wrote in message
>>> >
>>> >
>>> > 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.
>>
>> I did say it wasn't exactly the same LOL.
>>
>> But I've never seen anything labelled as wax paper in the UK. At least
>> not in supermarkets and not in John Lewis where I buy most of those
>> things.
>>
>>> 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.
>>
>> Can it? LOL! To think I've never used it for cooking and I've been
>> wasting money buying parchment paper all those years.
>>
>>> I don't have a clue what each one would be referred to in the US.
>>>
>>> --
>>> Graeme
>>
>> Haven't seen the equivalent of US waxed paper in the UK, so I will take
>> your word for it. Since it cannot be used for cooking, then it probably
>> is equivalent to US waxed paper.
>> Haven't seen the equivalent of UK greaseproof paper in the US, since
>> parchment paper is different. There are greaseproof papers for
>> wrapping, but you say UK greaseproof can be used for cooking, while the
>> US wraps cannot.
>
> I've never seen UK greaseproof paper here in the US either. In the UK,
> I used to use it mainly for lining cake tins so the cakes wouldn't
> stick. At this stage of my life I'm wondering - wouldn't just greasing
> and flouring the cake tins have worked as well? Just a thought. Also,
> I suggested earlier that rice paper could be used when baking macaroons.
> On deeper thought, I've not seen that here in the US, either. (Maybe I
> just haven't looked.)
>
> Dora

Greasing and flouring alone will work for most cakes, but lining with a
paper is extra insurance and definitely worth the effort for delicate
cakes. Rice paper is usually available in Asian markets.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

limey wrote:
> "Arri London" wrote in message
>
>>"Graeme...in London" wrote:
>>
>>>"Arri London" > wrote in message
>>>
>>>>
>>>>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.
>>
>>I did say it wasn't exactly the same LOL.
>>
>>But I've never seen anything labelled as wax paper in the UK. At least
>>not in supermarkets and not in John Lewis where I buy most of those
>>things.
>>
>>
>>>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.
>>
>>Can it? LOL! To think I've never used it for cooking and I've been
>>wasting money buying parchment paper all those years.
>>
>>
>>>I don't have a clue what each one would be referred to in the US.
>>>
>>>--
>>>Graeme
>>
>>Haven't seen the equivalent of US waxed paper in the UK, so I will take
>>your word for it. Since it cannot be used for cooking, then it probably
>>is equivalent to US waxed paper.
>>Haven't seen the equivalent of UK greaseproof paper in the US, since
>>parchment paper is different. There are greaseproof papers for wrapping,
>>but you say UK greaseproof can be used for cooking, while the US wraps
>>cannot.
>
>
> I've never seen UK greaseproof paper here in the US either. In the UK, I
> used to use it mainly for lining cake tins so the cakes wouldn't stick. At
> this stage of my life I'm wondering - wouldn't just greasing and flouring
> the cake tins have worked as well? Just a thought. Also, I suggested
> earlier that rice paper could be used when baking macaroons. On deeper
> thought, I've not seen that here in the US, either. (Maybe I just haven't
> looked.)
>
> Dora
>
>
The only "rice paper" I've ever seen here in the southern US is found at
the art supply store and is used for watercolor painting.

George

Dora wrote:

At this stage of my life I'm wondering - wouldn't just greasing
and flouring the cake tins have worked as well? Just a thought.

****************
Normally I wouldn't have a problem with this, Dora, but this is
for multiple batches of cookies. The baking time is about 8 or
9 minutes, and I've two sheets in the oven and two to get ready
in that time. I've got to grease the pan and spoon them out.
Then when those come out and I slam the uncooked ones in, I have
9 minutes to get those cookies off there, cool the sheet down
where it won't melt the cookies, and spoon out more cookies.
There is no way that hot soft cookies are ready to come off the
sheet instantly. Right now I'm using foil, but the parchment
paper was recommended in a recipe. I can drag the cookies
off the sheet while they are on the foil within a minute after
they come out of the oven.

Thank you for commenting, Michael

limey wrote:
> "Arri London" wrote in message
>
>>"Graeme...in London" wrote:
>>
>>>"Arri London" > wrote in message
>>>
>>>>
>>>>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.
>>
>>I did say it wasn't exactly the same LOL.
>>
>>But I've never seen anything labelled as wax paper in the UK. At least
>>not in supermarkets and not in John Lewis where I buy most of those
>>things.
>>
>>
>>>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.
>>
>>Can it? LOL! To think I've never used it for cooking and I've been
>>wasting money buying parchment paper all those years.
>>
>>
>>>I don't have a clue what each one would be referred to in the US.
>>>
>>>--
>>>Graeme
>>
>>Haven't seen the equivalent of US waxed paper in the UK, so I will take
>>your word for it. Since it cannot be used for cooking, then it probably
>>is equivalent to US waxed paper.
>>Haven't seen the equivalent of UK greaseproof paper in the US, since
>>parchment paper is different. There are greaseproof papers for wrapping,
>>but you say UK greaseproof can be used for cooking, while the US wraps
>>cannot.
>
>
> I've never seen UK greaseproof paper here in the US either. In the UK, I
> used to use it mainly for lining cake tins so the cakes wouldn't stick. At
> this stage of my life I'm wondering - wouldn't just greasing and flouring
> the cake tins have worked as well? Just a thought. Also, I suggested
> earlier that rice paper could be used when baking macaroons. On deeper
> thought, I've not seen that here in the US, either. (Maybe I just haven't
> looked.)
>
> Dora
>
>
The only "rice paper" I've ever seen here in the southern US is found at
the art supply store and is used for watercolor painting.

George

Dora wrote:

At this stage of my life I'm wondering - wouldn't just greasing
and flouring the cake tins have worked as well? Just a thought.

****************
Normally I wouldn't have a problem with this, Dora, but this is
for multiple batches of cookies. The baking time is about 8 or
9 minutes, and I've two sheets in the oven and two to get ready
in that time. I've got to grease the pan and spoon them out.
Then when those come out and I slam the uncooked ones in, I have
9 minutes to get those cookies off there, cool the sheet down
where it won't melt the cookies, and spoon out more cookies.
There is no way that hot soft cookies are ready to come off the
sheet instantly. Right now I'm using foil, but the parchment
paper was recommended in a recipe. I can drag the cookies
off the sheet while they are on the foil within a minute after
they come out of the oven.

Thank you for commenting, Michael

"Arri London" wrote in message
>
> "Graeme...in London" wrote:
>>
>> "Arri London" > wrote in message
>> >
>> >
>> > 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.
>
> I did say it wasn't exactly the same LOL.
>
> But I've never seen anything labelled as wax paper in the UK. At least
> not in supermarkets and not in John Lewis where I buy most of those
> things.
>
>> 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.
>
> Can it? LOL! To think I've never used it for cooking and I've been
> wasting money buying parchment paper all those years.
>
>> I don't have a clue what each one would be referred to in the US.
>>
>> --
>> Graeme
>
> Haven't seen the equivalent of US waxed paper in the UK, so I will take
> your word for it. Since it cannot be used for cooking, then it probably
> is equivalent to US waxed paper.
> Haven't seen the equivalent of UK greaseproof paper in the US, since
> parchment paper is different. There are greaseproof papers for wrapping,
> but you say UK greaseproof can be used for cooking, while the US wraps
> cannot.

I've never seen UK greaseproof paper here in the US either. In the UK, I
used to use it mainly for lining cake tins so the cakes wouldn't stick. At
this stage of my life I'm wondering - wouldn't just greasing and flouring
the cake tins have worked as well? Just a thought. Also, I suggested
earlier that rice paper could be used when baking macaroons. On deeper
thought, I've not seen that here in the US, either. (Maybe I just haven't
looked.)

Dora

Arri London > wrote in :

>
> "Graeme...in London" wrote:
>>
>>
>> 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.
>
> I did say it wasn't exactly the same LOL.
>
> But I've never seen anything labelled as wax paper in the UK. At least
> not in supermarkets and not in John Lewis where I buy most of those
> things.
>
>> 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.
>
> Can it? LOL! To think I've never used it for cooking and I've been
> wasting money buying parchment paper all those years.

It's the same here (Australia). Before the non-stick baking paper was
available (or when I've run out!) I would line tins with greaseproof paper
and then grease the paper with butter or with non-stick spray. You find
recipes that call for lining the tin with greaseproof paper.

You can also buy waxed paper in the supermarket - I think Mum used to wrap
our lunches in it. I've only ever bought it for non kitchen use - you can
sprinkle confetti, glitter, rose petals (let the imagination run riot)
between two layers of waxed paper (wax sides together), then iron them to
melt the wax and get some unique wrapping paper.


Rhonda Anderson
Cranebrook, NSW, Australia

"Graeme...in London" wrote:
>
> "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.

I did say it wasn't exactly the same LOL.

But I've never seen anything labelled as wax paper in the UK. At least
not in supermarkets and not in John Lewis where I buy most of those
things.

> 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.

Can it? LOL! To think I've never used it for cooking and I've been
wasting money buying parchment paper all those years.

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

Haven't seen the equivalent of US waxed paper in the UK, so I will take
your word for it. Since it cannot be used for cooking, then it probably
is equivalent to US waxed paper.
Haven't seen the equivalent of UK greaseproof paper in the US, since
parchment paper is different. There are greaseproof papers for wrapping,
but you say UK greaseproof can be used for cooking, while the US wraps
cannot.

"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

"Zspider" > wrote in message
m...
> and I eventually found out that digestive crackers
> are graham crackers.

Digestive biscuits and graham crackers are quite different. Can't you pick
up Peak Freaks digestive biscuits where you live?

Gabby

"Zspider" > wrote in message
m...
> 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.
>
try rice paper, Michael. Wax paper we call grease-proof paper, because its,
er, grease-proof.
Brit speak is called 'English', what you do with it is our problem, and they
are digestive biscuits (from the French, to cook twice), they are supposed
to help with digestion, obvious really! BTW, castor sugar is powdered sugar,
not granulated, it dissolves more quickly.
Have a nice, yaw.
cheers
Wazza

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.

Aren't you glad you were asked to fag someone :-)
Can you not by parchment paper where you are? It goes by the same name
in North America that is does in Britain.

>After the smoke cleared out of the kitchen, I decided to rethink
>that translation.
>
>Michael
>

*comforts you and muffles a chuckle*

Some supermarkets carry parchment paper these days, else you can get it online
from a baking supply e-store or at a local specialty kitchen supply store. It's
kinda pricy-- for the cost of 2-3 boxes of parchment paper (they cost like 5-7
dollars each in my world and you don't get very many feet of it) you can get
one of those silicone baking pad thingies which are reuseable.

*cheers*

Barb