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Wildfood.info • View topic - Ingredients that confuse.

Ingredients that confuse.

Out of the main bustle of the Coffee shop this is where people gather to share recipes and tips/tricks.

Re: Ingredients that confuse.

Postby scullion » November 27th, 2019, 1:26 am

i 'crossed over' in my early teens, too, and I'm quite happy using both but prefer metric.
the one that irritates the pants (not trousers) off me is when things are measured in fahrenheit - but i suppose that's american recipes and old books - a pain to convert if you can't be arsed to find a conversion table.
the inches and feet to cm i find quite easy as they're roughly 2.5 and 30 cm respectively. i'm also usually quite close on rough guesses at km from miles.
its just °F to °C that really annoys me.
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Re: Ingredients that confuse.

Postby suffolk » November 27th, 2019, 7:50 am

During my childhood the tv and radio weather forecasts used Fahrenheit ... as a farming family, weather forecasts were listened to avidly so I started off knowing Farenheit, then for quite a long period (several years) the forecasts gave temperatures in both scales F/C before eventually dropping the F ... so for us the transition was virtually unnoticeable, but I imagine that people for whom the weather forecasts wasn’t the most important feature of the day from their childhood, probably struggle with Fahrenheit.
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Re: Ingredients that confuse.

Postby earthmaiden » November 27th, 2019, 8:49 am

I'm fine with the centigrade figures we use for British weather and can roughly convert. If it is extremely hot or cold I have to look it up if I want a reasonably accurate picture in my mind.
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Re: Ingredients that confuse.

Postby PatsyMFagan » November 27th, 2019, 9:16 am

I have friends who insist on mentally converting Centigrade/Celsius back to Fahrenheit so they know how hot/cold the weather is going to be. They didn't seem to understand that you only have to watch the weather forecast for a few days before knowing how hot/cold 15 degrees C is :rolleyes: Or am I over simplifying things :?
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Re: Ingredients that confuse.

Postby Badger's mate » November 27th, 2019, 9:41 am

Surely we're of a generation that thought of warm weather in F - 70 upwards let's say, and cold weather in C - 'there's a frost tonight it will be minus 2'. It took me a long time to get used to C for warm days, but I've never thought of cold weather in F.
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Re: Ingredients that confuse.

Postby KC2 » November 27th, 2019, 11:00 am

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Re: Ingredients that confuse.

Postby earthmaiden » November 27th, 2019, 11:12 am

I must be the odd one out then, I read -1C with no problem but if talking/visualising minus temperatures still start st 32 degrees where minus doesn't start until it's very cold indeed! I do get confused when American friends mention a temperature which could translate to C or F and I have to work out if they mean they are cold or hot. It's quite important to state which measurement you are using I think! It is annoying that the USA has never gone metric.

This conversation really gives an insight into the intricacies of the human mind!
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Re: Ingredients that confuse.

Postby Seatallan » November 27th, 2019, 11:13 am

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Re: Ingredients that confuse.

Postby miss mouse » November 27th, 2019, 4:49 pm

I have completely forgotten what F means as an ambient temp. Conversion is easy, F to C subtract 30 and divide by two. Reverse for the other way round, C to F. It is a degree or so out but good enough for most purposes.
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Re: Ingredients that confuse.

Postby KC2 » November 27th, 2019, 5:04 pm

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Re: Ingredients that confuse.

Postby scullion » November 27th, 2019, 5:26 pm

i think in °C, too, the transition was a doddle. as i said it's now only american recipes online that p me off (and old recipe books - °F and gas regulos).
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Re: Ingredients that confuse.

Postby earthmaiden » November 27th, 2019, 6:16 pm

I have had a gas cooker for over 30 years and had electric in F before that. I have a conversion table fridge magnet for when recipes only show oven temps in centigrade :oops:.
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Re: Ingredients that confuse.

Postby Gruney » November 27th, 2019, 6:41 pm

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Re: Ingredients that confuse.

Postby miss mouse » November 27th, 2019, 10:56 pm

For cooking temps I just halve the F temp, my cooker is not that sophisticated or accurate.
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Re: Ingredients that confuse.

Postby StokeySue » November 27th, 2019, 11:22 pm

I thought I posted earlier but it seems it

I get annoyed by recipes that give a temperature as e.g. 350 degrees but don’t specify F or C, you can usually intuit it but it’s just wrong.

Also recipes that say 180 C or whatever and don’t specify fan or static. I now look at the gas setting as a sense check, 180 C is mark 4 if static but mark 6 if fan, makes a difference
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Re: Ingredients that confuse.

Postby Rainbow » November 27th, 2019, 11:40 pm

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Re: Ingredients that confuse.

Postby Gruney » November 28th, 2019, 7:31 am

Neither do they suggest an alternative cooking time for fan.
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Re: Ingredients that confuse.

Postby wargarden » November 28th, 2019, 8:50 am

here is another group of things that confuse people skillet, saute pan, frying pan.
saute pan straight sides
skillet and frying pan sloped rounded sides

I make my Maryland fried chicken technically in 2.5 in deep saute pan with a lid;
which I use for pan frying.
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Re: Ingredients that confuse.

Postby earthmaiden » November 28th, 2019, 10:20 am

I would use the pan terms like that too Wargarden. I think if a skillet as being shallower than a frying pan (and sometimes square).
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Re: Ingredients that confuse.

Postby Gruney » November 28th, 2019, 10:27 am

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Re: Ingredients that confuse.

Postby earthmaiden » November 28th, 2019, 10:36 am

Hmmm, I'd call that a frying pan!
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Re: Ingredients that confuse.

Postby suffolk » November 28th, 2019, 10:46 am

I think a skillet has a lid and is deeper than a frying pan :D
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Re: Ingredients that confuse.

Postby StokeySue » November 28th, 2019, 11:09 am

In principle I agree with wargarden, I consider skillet to be olde Englishe or modern American for what I’d call a frying pan

But I think the definitions are blurred. I have a lovely Judge (so British) stainless steel sauté pan with lid that was sold as a frying pan according to the factory label.

And I know some people call chef’s pans ( the things like truncated woks with a long handle) sautés pans. For example, Vogue, one of the biggest makers of professional kitchenware


This
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Re: Ingredients that confuse.

Postby Seatallan » November 28th, 2019, 12:50 pm

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Re: Ingredients that confuse.

Postby Ratatouille » November 28th, 2019, 2:45 pm

I couldn't live without my Vogue pans. I have 4 and are pratically the only pans I use apart from a very big saute pan with a lid. The joy of all of them is they are professional staineless steel andare perfectly happy in the dishwasher
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Re: Ingredients that confuse.

Postby wargarden » November 28th, 2019, 3:22 pm

the pan that I fry chicken is called chicken frying pan.
It is steel very heavy and has a lid. It is my great grand mothers. It is at least as old as 1950's
possibly older. But the fried chicken it produces amazing.
As for the recipe for Maryland fried chicken see
my previous post that has the recipe.
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Re: Ingredients that confuse.

Postby dennispc » November 28th, 2019, 3:49 pm

I was teaching in a Primary School at decimalisation time, so adjusted pretty easily. It would’ve been so much easier if the government had continued as planned, to introduce a metric system for everything else.

When we had a shop we sold ribbon as part of cake decorating. The wholesaler imported them from America, a roll was measured in inches, we cut to required lengths in mms. Interesting.

Cooking has helped me come to terms with C and F, but still have to reach for a calculator when watching the Tour de France to turn Kms into miles to go. Though friends of similar age to us, use their mobiles to get the weather temperatures in English F.
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Re: Ingredients that confuse.

Postby Gruney » November 28th, 2019, 3:54 pm

Km to miles is quite easy - halve, then add a quarter.
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Re: Ingredients that confuse.

Postby earthmaiden » November 28th, 2019, 4:32 pm

dennispc - the semi-conversion was/is interesting with pipes in the water industry as well as aero will confirm, I' m sure he has some related tales. It continues to cause havoc sometimes (calculating conversions properly, joining one to another, ordering and bringing the right size to site etc)
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Re: Ingredients that confuse.

Postby miss mouse » November 29th, 2019, 8:16 am

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Re: Ingredients that confuse.

Postby Gruney » December 30th, 2019, 5:38 pm

Back to the original post - I've just watched the Hairy Bikers in Gwynnedd. They were making lobscouse - something I am extremely familiar with, so I paid particular attention. There was a close up of Dave chopping up what he said was a "turnip". It's what my mother would have used. But it wasn't a turnip - it was a swede! Wahey!
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Re: Ingredients that confuse.

Postby MagicMarmite » December 31st, 2019, 1:41 pm

I call them turnips too, or neeps.
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Re: Ingredients that confuse.

Postby earthmaiden » December 31st, 2019, 1:59 pm

The Hairy Bikers come from the North so they probably would call a swede a turnip.

Did anyone watch Only Connect this week? I had no idea that the word rutabaga (which is what they call swede in the USA) was derived from the Swedish language. Wikipedia says,

"Rutabaga is the common North American term for the plant. This comes from the Swedish dialectal word rotabagge, from rot (root) + bagge (lump, bunch). In the U.S., the plant is also known as Swedish turnip or yellow turnip."

The confusion in the UK seems much easier to understand now, as does the name 'Swede'. Apparently they were a staple during the Swedish famine.
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Re: Ingredients that confuse.

Postby aero280 » December 31st, 2019, 2:33 pm

My metrication was in stages and confusing.
Physics went metric when I was at school, but used centimetre/gramme/second (CGS) units. At A level it changed to metre/kilogram/second (MKS) units. But the world outside was imperial. Then doing engineering at university, we had imperial units, but also American for some courses. Then I started work and within a couple of years the country went metric. Schools were taught in metric, but CGS, not MKS/ISO. Then by the time they left, the UK government had backtracked on their pledge to "go metric" and kids were sent out into an imperial world. Things have slowly moved to metric, but nothing is consistent. Civil Engineering uses millimetres for almost all measurements, giving rise to large numbers, but it avoids printing errors throwing up false decimal points!!

But I worked in all sorts of units and I'm happy in any really. There are so many now though, that I often have to look them up to be sure that I've got the right one!!

The oddest ones I came across were "slugs" and "kips". A slug is the mass that gives rise to a force measured in pounds. The same as a pound giving rise to forces in poundals, and kilogrammes giving force in Newtons. And a kip is an American unit for "kilo imperial pound" 1000 pounds!! :)
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Re: Ingredients that confuse.

Postby PatsyMFagan » December 31st, 2019, 4:51 pm

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Re: Ingredients that confuse.

Postby Lokelani » January 4th, 2020, 11:11 am

I've only bought baking parchment for years. Recently I bought a roll of Tesco greaseproof paper expecting the off white stuff I used to use as a child for tracing I wanted to use it for a sewing project, but it's a brown colour & not half as see-thru!

Frock is another word that just sounds so old fashioned when you hear it

Pnk peppercorns are confusingly named, as most non foodies probably don't realise they aren't actually peppercorns
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Re: Ingredients that confuse.

Postby scullion » January 4th, 2020, 11:49 pm

there's another measurement that you haven't mentioned, aero - the ell.
it's an archaic fabric measurement and survives as one of the main width measurements - 45". there are pattern/tailoring books (and online) from well over a century ago that state that so many ells of fabric are needed.
i think it's derived from a double cubit (as in elbow).
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Re: Ingredients that confuse.

Postby earthmaiden » January 5th, 2020, 9:26 am

I'd forgotten the ell!

I still use the word 'frock' when it is a 'summer frock' or something very pretty. You have reminded me that my grandmothers always referred to what we would think of as a ladies' suit, as a 'costume'. I haven't heard that for a long time.
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Re: Ingredients that confuse.

Postby suffolk » January 5th, 2020, 10:27 am

I still use “frock” for most pretty dresses ... also for “an evening frock” as “evening dress” seems to me to denote the full outfit and includes gentleman’s evening dress.
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Re: Ingredients that confuse.

Postby StokeySue » January 5th, 2020, 10:35 am

I use frock when being playful, for example if talking about costumes for something

My understanding is that the ell, 45 inches in England but various across the British Isles and Europe is a measure of length, but the width is typically 27/28 inches for woollen cloth, especially hand-loomed tweeds, tartans and suiting, but 45 inches for cottons and linens and occasionally 56inches (twice28 inches, double loom width), especially for coat materials, blankest weave etc. All are related to anthropometric measurements, particularly the cut it but not specifically as far as I know to the ell.
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