Forum Thermomix

Welcoming Center, Management and General Chat => Suggestions and Complaints => Topic started by: UnConundrum on December 20, 2008, 04:49:18 pm

Title: What is?
Post by: UnConundrum on December 20, 2008, 04:49:18 pm
Can I suggest a new sub-forum?  One titled "What is ... ?"

The forum has grown very well since I found it just a few weeks ago.  Since it's the only English language forum, it has the potential of exponential growth outside the land of Oz.  I ordered the cook books from the UK site, and have to say, there's a lot of ingredients that I'm just not familiar with, and I'm sure there will be others from the US joining in time (Wait till I start spreading the word).  A place to go to translate ingredients and colloquialisms would be a wonderful help.

For example:
     What is Rocket?
     What is double cream (I'm guessing what we call heavy cream)
     What is corn flour (I'm guessing what we call corn starch)

There's more, but I didn't write them down.
Title: Re: What is?
Post by: CarolineW on December 20, 2008, 09:29:09 pm
Good idea, UnConundrum.  It took me ages to learn the different terms for food - and I still get caught out occasionally  :D

Rocket = aragula in US.  Is it the same in Oz?

double cream is indeed heavy cream.  And corn flour is corn starch.

Post 'em up as you find them.  Should be able to help you with most of them, at least.
Title: Re: What is?
Post by: brazen20au on December 20, 2008, 10:25:39 pm
i have a list i did for a scrapbooking swap a few years ago, will find it later an dpost it :)
Title: Re: What is?
Post by: UnConundrum on January 14, 2009, 02:44:58 pm
What are Rice Bubbles ?  Puffed rice cereal?
Title: Re: What is?
Post by: fannyadams on January 14, 2009, 02:55:48 pm
I would say so, we call them Rice Krispies in the UK
Title: Re: What is?
Post by: UnConundrum on January 14, 2009, 04:05:59 pm
Yep, here too.  Just never heard the term "Rice Bubbles"
Title: Re: What is?
Post by: brazen20au on January 14, 2009, 09:09:56 pm
obviously aussie lol
Title: Re: What is?
Post by: Thermomixer on January 14, 2009, 09:26:28 pm
obviously aussie lol

Yep. and they go Snap, Crackle and Pop when you add milk - or so the ads say.   Good old puffed rice.

A glossary idea great idea Warren  ;D ;D :-*
Title: Re: What is?
Post by: pammo on January 15, 2009, 02:10:33 am
In Oz, corn flour isn't actually made from corn (it's a fine wheat flour/wheat starch) - yes, it is odd!. maize flour is needed if you wish to avoid gluten, and is the replacement option for "cornstarch". otherwise, they're generally interchangeable.
cheers
Title: Re: What is?
Post by: UnConundrum on January 15, 2009, 02:26:52 am
Wait!  Corn flour is not corn starch?  It's regular flour?
Title: Re: What is?
Post by: trudy on January 15, 2009, 05:23:17 am
Hi,
Here in Australia, we can obtain several brands of "cornflour"and Pammo is right most of them aren't made with corn.  One brand that is is "White Wings"which is 100% corn and so is gluten free.  This is also a finer texture.
Hope this helps
Trudy
Title: Re: What is?
Post by: UnConundrum on January 15, 2009, 01:58:15 pm
So.... if it's just a fine flour, does anyone know the protein rating?  Is it low like a cake flour, high like a bread flour, or just average flour.  If so, why call it corn flour.
Title: Re: What is?
Post by: Amanda on January 15, 2009, 10:36:34 pm
I don't know why they call it corn flour, but it is not used like ordinary flour. ???
It is generally used as a thickening agent in sauces, custards etc, although there are one or two cookie recipes that use slightly larger amounts of corn flour.
Title: Re: What is?
Post by: UnConundrum on January 17, 2009, 03:25:38 pm
"Mince"

I assume this is what is called hamburg or ground beef in the US?  Is there any special fineness?  Fat content?  Is it always beef?
Title: Re: What is?
Post by: UnConundrum on January 17, 2009, 03:39:49 pm
"punnet"

Is that what we would call a pint?  That would be a volume measure of .45 liter.
Title: Re: What is?
Post by: brazen20au on January 17, 2009, 10:06:00 pm
yep mince is hamburg or ground mince. no specifici fat content - we can buy all different grades of it but one shop's 'premium' s not the same fat content as another.

when we say 'mince' we always mean beef mince as we mostly call the others with both names eg: 'pork mince' 'chicken mince', 'pork & veal mince'

a punnet is a container we get our berries in (though they can vary in size) usually around 500g of berries i think. i'll double check the amount of blueberries shortly :)
Title: Re: What is?
Post by: Dean on January 19, 2009, 09:13:47 am
Hi Everyone,
I've found these sites to be useful for conversions and mystery ingredients:

http://www.foodsubs.com/

http://www.onlineconversion.com/

Best wishes,
Karen3 (ACT)
Title: Re: What is?
Post by: Thermomixer on January 19, 2009, 11:17:37 pm
G'day Wozza.

Congrats on ya recipe in the comp.  She's a fair dinkum rippa.  No wuckas, she's a bonza bewdie.  No sweat she'll win.

Translation for Warren

Good Day Warren,

Congratulations on your recipe in the competition.  It is very good indeed.  There is no doubt that it is an absolutely wonderful.  It is certain to win.

Title: Re: What is?
Post by: UnConundrum on January 20, 2009, 01:08:06 am
ROFL .... I love the "she's a bonza bewdie"  BTW, how do you know the recipe is female?
Title: Re: What is?
Post by: Thermomixer on January 20, 2009, 01:36:34 am
ROFL .... I love the "she's a bonza bewdie"  BTW, how do you know the recipe is female?

Geez mate, everything in Oz is SHE - she'll be right mate, she's sweet, she's apples - all mean the same.  All's fine.
Title: Re: What is?
Post by: brazen20au on January 20, 2009, 03:35:10 am
LOL!!!!!

ahhhh thermomix-er you are worth bottling!
Title: Re: What is?
Post by: UnConundrum on January 20, 2009, 04:43:42 am
Is Risoni what we call Orzo ?

(https://ssl9.chi.us.securedata.net/theheadnut.com/merchantmanager/images/uploads/orzo.jpg)
Title: Re: What is?
Post by: Amanda on January 20, 2009, 05:34:05 am
If that is rice shaped pasta that I'm looking at, then - yes!
Title: Re: What is?
Post by: Thermomixer on January 20, 2009, 11:26:57 pm
Is Risoni what we call Orzo ?



Si, certo - questo e orzo di Barilla?  (Yes, certainly, this is Orzo from Barilla?)

Orzo in Italian is barley - but Barilla put it out as a variety of risoni - confused ???

Compare the info on risoni in Australia and Orzo in US - not sure why the company did it?

http://www.barillaaus.com/products/index_html?product_type_id=4 (http://www.barillaaus.com/products/index_html?product_type_id=4)

http://www.barillaus.com/Home/pages/Barilla-OrzoPasta.aspx (http://www.barillaus.com/Home/pages/Barilla-OrzoPasta.aspx)
Title: Re: What is?
Post by: UnConundrum on January 21, 2009, 12:17:11 am
Orzo is pretty common in the States, not related to any one company.  BTW, i made that recipe tonight and it turned out great.  I'll try to get it "computerized" tonight yet (today for you guys)
Title: Re: What is?
Post by: UnConundrum on January 27, 2009, 02:30:31 am
What is UHT milk ?
Title: Re: What is?
Post by: Thermomixer on January 27, 2009, 04:21:43 am
Ultra-Heat Treated milk - long life milk in cartons/tetrapaks - don't need refrigeration.

And not likely to have bugs either !! to interfere with the culture.
Title: Re: What is?
Post by: UnConundrum on February 02, 2009, 02:19:17 am
What is (are) kilojoules ?
Title: Re: What is?
Post by: Thermomixer on February 02, 2009, 02:35:24 am
SI unit of energy - about 4.2 kilojoules to a Calorie (that you use for measuring energy in food)   - I think.  But the food Calorie is really a kilocalorie ???
Title: Re: What is?
Post by: UnConundrum on February 02, 2009, 02:42:49 am
Ah, understand.  I thought it was some kind of ingredient.  Thanks.
Title: Re: What is?
Post by: CarolineW on February 02, 2009, 04:08:44 am
What's a chocolate melt? 
Title: Re: What is?
Post by: Thermomixer on February 02, 2009, 04:17:15 am
Chocolate buttons that melt when you place them into oven to cook - see http://www.nestle.com.au/Products/MSI/Melts/default.htm (http://www.nestle.com.au/Products/MSI/Melts/default.htm)
 and  http://www.taste.com.au/recipes/257/double+chocolate+sprinkle+biscuits (http://www.taste.com.au/recipes/257/double+chocolate+sprinkle+biscuits)


Melt easily when put in microwave/double boiler - substitute buttons !!
Title: Re: What is?
Post by: Amanda on February 02, 2009, 09:49:49 am
Chocolate melts are very convenient as they are inexpensive and, as Thermomixer said, they melt very readily but they have less cocoa mass and cocoa butter than better quality chocolate.  Okay for kids stuff, but if you want the chocolate to shine it is better to spend the extra.
Title: Re: What is?
Post by: CarolineW on February 02, 2009, 10:31:50 am
Thanks.  I'll just stick to chocolate, then  ;D
Title: Re: What is?
Post by: CreamPuff63 on July 21, 2009, 12:32:02 pm
I came across a mystery ingredient recently and had to Google it:    EVOO = Extra Virgin Olive Oil
Title: Re: What is?
Post by: faffa_70 on July 22, 2009, 04:28:16 pm
I came across a mystery ingredient recently and had to Google it:    EVOO = Extra Virgin Olive Oil

ROFLMAO - It took me a while to remember what it was every time I read it after I HAD worked out what it was!
Title: Re: What is?
Post by: Nay-nay on July 23, 2009, 01:02:51 am
We have trouble with knowing what each other is talking about even within Aussieland. e.g. Shallots or eshallot is what the southerners call spring onions. Pretty sure what we call Red Claw up here in sunny QLD is called yabbies down south. But Australia  has just recently standardised what fish are to be called in shops and markets across Australia. I'm sure with the flood of Southerners coming across the border we will be converted.(coming up here to drink all our water and fade our curtains! ;)) :D
Title: Re: What is?
Post by: Thermomixer on July 23, 2009, 01:40:22 am
...(coming up here to drink all our water and fade our curtains! ;))[/color] :D


For foreigners - in Australia - Queensland does not have day-light saving time during the summer.  When it was first introduced people said that with the extra hour of "daylight" it would fade the curtains, the chickens wouldn't lay properly, the cows wouldn't be ready to be milked, etc.....

Now we just say that Queenslanders are behind the rest of Australia ....... by a few years  ;) ;) ;D
Title: Re: What is?
Post by: Paul on July 23, 2009, 01:48:05 am
...(coming up here to drink all our water and fade our curtains! ;))[/color] :D


For foreigners - in Australia - Queensland does not have day-light saving time during the summer.  When it was first introduced people said that with the extra hour of "daylight" it would fade the curtains, the chickens wouldn't lay properly, the cows wouldn't be ready to be milked, etc.....

Now we just say that Queenslanders are behind the rest of Australia ....... by a few years  ;) ;) ;D

I'm from Victoria originally, so these insults slide off me!  Actually, there would be not benefit at all of daylight saving in the far north, we wouldn't notice any different.  It would probably make a difference in Brisbane, which is basically in NSW anyway.
Title: Re: What is?
Post by: Nay-nay on July 23, 2009, 02:03:24 am
Meanwhile we're soooo far ahead when it comes to the Footy!!! ;) :P ;D :D
I agree Brissy is becoming more NSW - with the flood of immigrants, there will be more blues supporters in QLD then Maroon! :o
Title: Re: What is?
Post by: Ceejay on July 23, 2009, 02:07:38 am
Another reason I'm happy to live a tad further north....  8)
Title: Re: What is?
Post by: Paul on July 23, 2009, 02:19:46 am
Meanwhile we're soooo far ahead when it comes to the Footy!!! ;) :P ;D :D
I agree Brissy is becoming more NSW - with the flood of immigrants, there will be more blues supporters in QLD then Maroon! :o

Speaking as a far northerner, I don't like Brisbane!  Is that sacrilege?
Title: Re: What is?
Post by: Nay-nay on July 23, 2009, 02:37:11 am
Meanwhile we're soooo far ahead when it comes to the Footy!!! ;) :P ;D :D
I agree Brissy is becoming more NSW - with the flood of immigrants, there will be more blues supporters in QLD then Maroon! :o

Speaking as a far northerner, I don't like Brisbane!  Is that sacrilege?
Don't think so  :-\ We don't like it much either cause we live out in the country about 3hrs west but I'm orginally from Ayr NQ - have the sunspots to prove it  :)
Title: Re: What is?
Post by: cookie1 on July 23, 2009, 05:47:19 am
We West Aussies have just had a 3 year trial of daylight saving and now voted it out. :-)) :-)) So we can't yell too much at the Queenslanders. We're a bit like them in the influx of "tother siders" too or Kiwis. Makes us all one happy :-\ :-\ family.

We're all united with our love of our Thermomixes!!!!!

Err, can't mention the footy though. :'( :'(
Title: Re: What is?
Post by: CarolineW on July 27, 2009, 06:26:52 pm
I thought we had a conversions thread somewhere - but couldn't find it, so I'm posting my question here (sorry).

I have a recipe for Brioche which I want to adapt to the TM.  It needs 1.5 cups of butter (3 sticks).  Does anyone have any idea how much a cup of butter (or, indeed, a stick) weighs?  Really, really hoping that one of my Australian or American cousins has already worked this one out!
Title: Re: What is?
Post by: Shayla on July 27, 2009, 07:27:59 pm
1 US cup = 250ml
1 stick = 125ml
I usually convert at 1 stick = 125gm

Hope that helps - I used to live in USA and have converted many US recipes.

Title: Re: What is?
Post by: agpest on July 27, 2009, 08:04:25 pm
I thought we had a conversions thread somewhere - but couldn't find it, so I'm posting my question here (sorry).

I have a recipe for Brioche which I want to adapt to the TM.  It needs 1.5 cups of butter (3 sticks).  Does anyone have any idea how much a cup of butter (or, indeed, a stick) weighs?  Really, really hoping that one of my Australian or American cousins has already worked this one out!
cup of butter = 113g or 4 oz The butter I get has it all marked on the side of the wrapping. I have a widget on the dash board of my computer that I can plug conversions but you would have to know that 4 oz of butter is cup because is 8 oz of liquid or more properly volume.
Title: Re: What is?
Post by: AuntAnnie on July 28, 2009, 12:03:14 am
About the whole corn flour thing...

In the US there is actually corn flour. Here's the breakdown:

Cracked corn (corn that has been dried and milled to crush it).
Coarse corn meal (corn that has been dried and milled into a cereal consistency. This is what is used to make grits)
Fine corn meal (corn that has been dried and milled into a coarse flour. This is used to make corn bread, hush puppies, and as a coating for fried chicken and fish).
Corn flour (corn that has been dried and milled into a fine flour. It still has some crunch and the taste of corn but is much finer than corn meal).

Corn starch (made from boilng corn and evaporating the resulting water to leave only the starch of the corn and none of the protein).

Corn starch, wheat starch, and potato starch are all made in a similar fashion-- boiling and then taking the water with the starch and evaporating off the water. Obviously, if the process is good, there SHOULD be no gluten in ANY product that is a starch. Therefore, starches, even wheat starch, should be gluten free. However, most processes are not that exact and therefore wheat starch (particularly from the US) cannot be assumed to be gluten free.

Note that wheat starch is NOT wheat free, so an allergy to wheat is also an allergy to wheat starch.

Also note that potato starch and potato flour are not the same thing. Potato flour= dehydrated, ground up potatoes (think-- run instant potato flakes through the Thermomix) whereas potato starch= take th starchy water from boiling potatoes and evaporate off the water.

Hope this helps
Title: Re: What is?
Post by: Thermomixer on July 28, 2009, 12:56:27 am
Thanks, that's very helpful.  Is nixtamalization used much with grits?
Title: Re: What is?
Post by: AuntAnnie on July 28, 2009, 01:06:34 am
No, nixtamalization is used to make hominy but not grits or any of the products I listed. There is also available is some markets a Masa Harina corn meal which has been treated that way, dried, and ground into a corn meal. This is also commonly used to make tortillas.

Corn products in the US are generally very rough. Hence "Grits" because they are pretty gritty, even after being cooked. Usually served with "Red Eye Gravy" which is a whole other subject involving the treatment of ham.
Title: Re: What is?
Post by: Thermomixer on July 28, 2009, 04:04:00 am
Thanks - never having been to America, I wondered about the hominy grits that seem to be a part of the food south and.... well ... the Beverley Hillbillies .

DO they get cooked in another way?
Title: Re: What is?
Post by: CarolineW on July 28, 2009, 04:55:43 pm
Thank you very much, Agpest and sjharrop!   :-* :-*
Title: Re: What is?
Post by: AuntAnnie on July 29, 2009, 04:27:22 am
Oh, dear, Thermomixer...

Having grown up in the South, with YELLOW grits, I thought only white grits were hominy grits and therefore nixtamalized. White grits are often sold as "instant grits" as well. I always thought yellow grits were just the ground corn. So, after your questions, I looked it up in Wikipedia. Seems that there are 2 kinds of yellow grits-- the kind we called grits (ground up corn) and the ones made from ground hominy. And, there ARE yellow grits made from hominy.

So, if it says HOMINY grits, it is made from nitamalized corn. Otherwise, it is just ground up corn. Here's the link to Wikipedia:
http://en.wikipedia.org/wiki/Grits

As to the kind I grew up with, we cooked them. A long time. Like 20-30 minutes, Lots of stirring. Perfect thermomix job.
Title: Re: What is?
Post by: Thermomixer on July 29, 2009, 07:02:03 am
Thanks - I recall something about nitamalized from university days - making some grains more nutritious.  Some of the pig food manufacturers were nixtamilizing grains and saying that it was easier to digest.  I recall they sold hominy corn - which was possibly left-over from removing another portion of the corn grain.

Too difficult.  It is like the different polentas and cornmeals from Italy.  I wondered why the first lot of polenta I made went to mush.  Then I found out it was "instant" and takes 1/8 the time.
Title: Re: What is?
Post by: CreamPuff63 on August 22, 2009, 06:04:24 am
What is  "ras el hanout" ??
Title: Re: What is?
Post by: Amanda on August 22, 2009, 07:22:11 am
What is  "ras el hanout" ??


Hi CreamPuff, I replied to this under the Sweet Potato recipe thread!
Title: Re: What is?
Post by: Thermomixer on August 22, 2009, 08:54:38 am
What is  "ras el hanout" ??


In case you have difficulty finding it - a bit like Moroccan garam masala - a spice mix - which in some cases had Spanish fly.
Title: Re: What is?
Post by: faffa_70 on August 22, 2009, 10:00:39 am
About to post a recipe for ras el hanout under spice mixes from the UK Thermomix site  ;D
Title: Re: What is?
Post by: Thermomixer on August 29, 2009, 05:09:32 am
What is OO flour?


Strong flour, bakers flour. 00 is doppio zero in Italian - just not ordinary plain cake flour.
Title: Re: What is?
Post by: Green on September 18, 2009, 04:52:12 am
Okay I'm sure it's pretty obvious but just to make sure I'm doing it all correctly.  :-)) What does "closed lid" mean in a recipe?
Title: Re: What is?
Post by: brazen20au on September 18, 2009, 04:54:33 am
it's the "speed" before the soft (spoon  ^^) setting. it's just the lid closed and locked but the blades not turning, so that you can use turbo or knead settings.
Title: Re: What is?
Post by: faffa_70 on September 18, 2009, 05:07:25 am
 *: is the symbol on the dial for closed lid  ;)
Title: Re: What is?
Post by: brazen20au on September 18, 2009, 05:35:19 am
DOH, i didn't even look for that  :-)) :-)) ??? :o

oooh love my post count - 2222!!!!
Title: Re: What is?
Post by: faffa_70 on September 18, 2009, 01:58:32 pm
You are a legend Karen, gosh that is a lot of posting and information you have passed on!!  :o
Title: Re: What is?
Post by: Thermomixer on September 18, 2009, 02:39:39 pm
Certainly are a legend - great work  :-* :-* :-*
Title: Re: What is?
Post by: faffa_70 on September 18, 2009, 03:45:55 pm
Oh you too Thermomixer, look at your posts!!!!  ;D ;) :-* - we have missed you
Title: Re: What is?
Post by: Green on September 19, 2009, 06:26:01 am
So I posted and then went to my machine and made scones. Whaddya know there is the symbol on the machine. Obvious!  :-)) Thanks for your replies though. I can always trust a thermomixer to answer my silly questions. ;D
Title: Re: What is?
Post by: past94x on January 04, 2013, 06:30:12 pm
I live in the Uk and I've just downloaded Tenina's e-book for Christmas and I have found the following:
EVOO
Provolone
Crio Bru

I am thinking maybe EVOO is extra virgin olive oil, but maybe not. As the for the other two, I haven't a clue. Any help from our Aussie members would be most gratefully received. Many thanks
Title: Re: What is?
Post by: Kimmyh on January 04, 2013, 08:18:16 pm
Provolone is cheese and I have used Parmesan instead.
Crio bru is like a coffee substitute. I don't know a lot about it. Other members will explain.
Title: Re: What is?
Post by: Cornish Cream on January 04, 2013, 08:19:06 pm
You are right EVOO is Extra Virgin Olive Oil
Provolone (http://en.wikipedia.org/wiki/Provolone) is cheese
Crio Bru (http://www.criobru.com/faqs/) is a brewed drink.
Title: Re: What is?
Post by: Cornish Cream on January 04, 2013, 08:20:01 pm
You beat me to it Kimmyh  :D :D
Title: Re: What is?
Post by: Kimmyh on January 04, 2013, 08:23:54 pm
Thanks for linking CC ;D
Title: Re: What is?
Post by: goldfish on January 04, 2013, 08:32:37 pm
I've not seen this thread before :-))  past94x, thanks for bumping it!!  I'm going back now to have a good read.  Was  :o :o :o to read about the cornflour!  why in the world would they call it "cornflour" if it's made with wheat!

  
I live in the Uk and I've just downloaded Tenina's e-book for Christmas and I have found the following:
EVOO
Provolone
Crio Bru

Read about provolone here . .  http://www.food.com/library/provolone-662

and crio bru here . .    
http://www.criobru.com.au/
Title: Re: What is?
Post by: CamKrist on January 24, 2013, 09:13:58 am
I decided to give a hand and sent a post into social bookmarks. I hope the popularity will rise in.
Title: Re: What is?
Post by: fundj&e on January 24, 2013, 02:41:51 pm
welcome to the forum CK
Title: Re: What is?
Post by: judydawn on January 24, 2013, 09:35:48 pm
Thanks CK, every bit helps.  Welcome to the forum.  Why not pop over to the Introduce Yourself section on the home page and tell us a bit about you and your Thermomix adventures.
Title: Re: What is?
Post by: Alexis on April 16, 2013, 03:08:31 am
I decided to give a hand and sent a post into social bookmarks. I hope the popularity will rise in.
What are social bookmarks ???
Title: Re: What is?
Post by: obbie on April 16, 2013, 06:06:45 am
A social bookmarking service is a centralized online service which enables users to add, annotate, edit, and share bookmarks of web documents.

 :)
Title: Re: What is?
Post by: cookie1 on April 16, 2013, 07:20:29 am
Oh.  ??? ???
Title: Re: What is?
Post by: Alexis on April 16, 2013, 12:30:04 pm
Pardon???? Too much for my brain.
Title: Re: What is?
Post by: meganjane on April 16, 2013, 12:44:04 pm
Well, you learn something every day.
Title: Re: What is?
Post by: obbie on April 17, 2013, 04:14:24 am
Alexis, you asked, I just helped find the answer. :D
Title: Re: What is?
Post by: Alexis on April 17, 2013, 04:47:35 am
I'll find a loitering teenager.
Title: Re: What is?
Post by: obbie on April 17, 2013, 05:42:54 am
I noticed CK has not been back on since that first post..