When I first moved to America, I was surprised at the little differences between Australia and the US. <\/p>\n
The world of cooking was one area where I had to adapt quickly. There were ingredients which were no longer available to me, and a whole list of new ingredients that I’d never heard of before. Words were different, measurements were different.<\/p>\n
Here is just a sample of terms which may help you if you come across a recipe which is written by an author from Down Under, or if you are one of my Australian readers and are wondering what on earth I am talking about!<\/p>\n
You can sort the table by using the small arrows next to your country.<\/p>\n\n
| American<\/th> | Australian<\/th>\n<\/tr>\n<\/thead>\n |
|---|---|
| superfine sugar<\/td> | castor sugar<\/td>\n<\/tr>\n |
| self rising flour<\/td> | self raising flour<\/td>\n<\/tr>\n |
| cornstarch<\/td> | cornflour<\/td>\n<\/tr>\n |
| baker's sugar<\/td> | castor sugar<\/td>\n<\/tr>\n |
| all purpose flour<\/td> | plain flour<\/td>\n<\/tr>\n |
| confectioner's sugar<\/td> | icing sugar<\/td>\n<\/tr>\n |
| bell pepper<\/td> | capsicum<\/td>\n<\/tr>\n |
| cilantro<\/td> | coriander<\/td>\n<\/tr>\n |
| green onions<\/td> | green shallots<\/td>\n<\/tr>\n |
| spring onions<\/td> | shallots<\/td>\n<\/tr>\n |
| red onion<\/td> | spanish onion<\/td>\n<\/tr>\n |
| golden raisins<\/td> | sultanas<\/td>\n<\/tr>\n |
| cantaloupe<\/td> | rockmelon<\/td>\n<\/tr>\n |
| papaya<\/td> | pawpaw<\/td>\n<\/tr>\n |
| ketchup<\/td> | tomato sauce<\/td>\n<\/tr>\n |
| tomato sauce<\/td> | tomato puree<\/td>\n<\/tr>\n |
| Rice Krispies<\/td> | Rice Bubbles<\/td>\n<\/tr>\n |
| Weetabix<\/td> | Weetbix<\/td>\n<\/tr>\n |
| vine ripened tomatoes<\/td> | truss tomatoes<\/td>\n<\/tr>\n |
| green leaf lettuce<\/td> | fancy lettuce<\/td>\n<\/tr>\n |
| Jell-O<\/td> | Jelly<\/td>\n<\/tr>\n |
| shrimp<\/td> | prawns<\/td>\n<\/tr>\n |
| arugula<\/td> | rocket<\/td>\n<\/tr>\n |
| frosting<\/td> | icing<\/td>\n<\/tr>\n |
| bread flour<\/td> | strong flour<\/td>\n<\/tr>\n |
| ground beef<\/td> | mince \/ minced beef<\/td>\n<\/tr>\n |
| fries<\/td> | chips<\/td>\n<\/tr>\n |
| chips<\/td> | potato chips<\/td>\n<\/tr>\n |
| romaine lettuce<\/td> | cos lettuce<\/td>\n<\/tr>\n |
| flank steak<\/td> | skirt steak<\/td>\n<\/tr>\n |
| popsicles<\/td> | ice blocks<\/td>\n<\/tr>\n |
| baking soda<\/td> | bicarb soda \/ bicarbonate of soda<\/td>\n<\/tr>\n |
| candied cherries<\/td> | glace cherries<\/td>\n<\/tr>\n |
| sprinkles<\/td> | 100's & 1000's<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n","protected":false},"excerpt":{"rendered":" When I first moved to America, I was surprised at the little differences between Australia and the US. The world of cooking was one area where I had to adapt quickly. There were ingredients which were no longer available to me, and a whole list of new ingredients that I’d never heard of before. Words… <\/p>\n |