Rec.food.cooking faq - 1 of 13

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Welcome to the rec.food.cooking FAQ list and conversion helper! The primary purpose of this document is to help cooks from different countries communicate with one another. The problem is that measurements and terms for food vary from country to country, even if both countries speak English.

However, some confusion cannot be avoided simply by making this list.

You can help avoid the confusion by being as specific as possible.

Try not to use brand names unless you also mention the generic name of the product. If you use terms like "a can" or "a box", give some indication of how much the package contains, either in weight or volume. A few handy hints: a kiwi is a bird, the little thing in your grocery store is called a kiwi fruit. Whoever said "A pint's a pound the world around" must have believed the US was on another planet.

And cast iron pans and bread machines can evoke some interesting discussion! If you haven't already done so, now is as good a time as any to read the guide to Net etiquette which is posted to news.announce.newusers regularly. You should be familiar with acronyms like FAQ, FTP and IMHO, as well as know about smileys, followups and when to reply by email to postings. This FAQ is currently posted to news.answers and rec.food.cooking. All posts to news.answers are archived, and it is possible to retrieve the last posted copy via anonymous FTP from rtfm.mit.edu as /pub/usenet/rec.food.cooking. Those without FTP access should send e-mail to mail-server@... with "send usenet/news.answers/finding-sources" in the body to find out how to get archived news.answers posts by e-mail. This FAQ was mostly written by Cindy Kandolf although the Amy Gale influence is slowly growing, with numerous contributions by readers of rec.food.cooking.

Credits appear at the end. Each section begins with forty dashes ("-") on a line of their own, then the section number. This should make searching for a specific section easy. Author's disclaimer: Cindy Kandolf maintained this list until recently. Many, probably most, of the comments and references in the first person are hers. My work to date has consisted only of minor formatting and setting up registration with news.answers I'm not a super-cook, just someone who lives in a country where ovens with celsius, fahrenheit and gas-modulo markings seem equally common, where most of the recipe books in the libraries seem to come from overseas and call for ingredients that make your local grocer stare blankly at you in quantities that mean most of us have about 8 different sets of measuring equipment...(pfft, SI units or nothing, I say). Any questions you have that are not addressed here will surely have many people on rec.food.cooking who are able to answer them - try it, and see. Comments, corrections and changes to : cooking-FAQ@...

++++++++++++++++++++++++++++++++++++++++ List of Answers 1 Food Terms 1⅒ Alphabetized List - different name, same food 2 Substitutions and Equivalents 2⅒ Flours 2⅕ Leavening Agents 2.3 Dairy Products 2⅖ Starches 2½ Sugar and other sweeteners 2⅗ Fats 2.7 Chocolates 2⅘ Buttermilk/Cultured Milk 3 US/UK/metric conversions 3⅒ Oven temperatures 3⅕ Food equivalences 3⅕. Flours 3⅕⅕ Cereals 3⅕.3 Sugars 3⅕⅖ Fats and Cheeses 3⅕½ Vegetables and Fruit 3⅕⅗ Dried Fruit and Nuts 3⅕.7 Preserves 3.3 American liquid measures 3⅖ British liquid measures 3½ British short cuts 3⅗ General Conversion Tables 3⅗⅒ International Liquid Measurements 3⅗⅕ Weight 3⅗.3 US Liquid Measurements 3⅗⅖ Miscellaneous 3.7 Some Australian Conversions 3.7⅒ Metric Cups 3.7⅕ Metric Spoons 3⅘ Catties 3.9 Authorities 4 Food newsgroups and mailing lists 4⅒ rec.food.cooking 4⅕ rec.food.recipes 4.3 rec.food.drink, rec.food.restaurants 4⅖ rec.food.veg 4½ rec.food.preservation 4⅗ also... 4.7 mailing lists 5 This has come up once too often 5⅒ The $250 cookie recipe 5⅕ Requests for "authentic" recipes 6 What on Earth is...? A glossary of ingredients 7 Distilled Wisdom on Equipment 7⅒ Woks 8 The rec.food.cooking Food Exchange 9 Archives 9⅒ Archives from rec.food.recipes 9⅕ Other cooking/food sites 10 The rec.food.cooking album 11 Acknowledgements Submitted By DAVID KNIGHT On 02-27-95

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