Translations for non-Americans
Posted by Anonymous on Jan 16, 2007 · Member since Dec 1969 · 11789 posts
I've come across this quite a bit on here and I thought there must be other people who get confused too, so I'm starting a list defining what some of these seemingly unfamiliar products actually are.
*Ener-G Egg Replacer: A commercial product used to replace eggs mainly in baking, another band is Organ No-Egg
*Mori-Nu: Silken Tofu
*Nutritional Yeast (sometimes referred to as Red Star): Brewers Yeast
*Earth balance: Vegan Margarine
*Applesauce: Stewed and pureed apple
*Turbinado sugar: Icing Sugar, also known as Confectioners Sugar
*Cornstarch: Corn flour
*Succanat: Sugar free sweetner
If you have any others to add, please do.
so I tried the recipe anyways. haha! They were ok...sort of rubbery. I ended up taking soy milk and blending in some xantham gum until it looked like a consistancy inbetween pudding and yogurt. The recipe's strange thougth, because it calls for baking soda and usually muffin recipes call for baking powder. Not the best muffin, but ok I suppose.
The bright side of this is--I got to use my mini heart shaped baking tins! Whooo! I'll post a picture and try to get my gigantic cat in it too. Haha, there'll be no room for me in the photo! ;D
sorry, its a bit late, but if you're still interested, cows milk yogurt seems to be pretty much the same in both places, to me. i don't personally eat it in either place, but it looks the same to me on close inspection (ive seen loads of other people eating it). i don't recall there being gelatin beign common in british yogurt, but it might have been there.
slightly OT: i have to say Britain does waaaaay better than the states on the soya yogurt front... provomel alpro-soy anyone? mmmmm.... best. thing. ever.
Baking soda is quite common in British baked goods, as opposed to powder. I think baking powder was original to the States, as it is baking soda with something else in it. It does take some getting used to, try Irish Soda Bread and I'm sure you'll fall in love with it.
Your rubberyness may have been directly to do with the xanthan gum...European yogurt in general does tend to be thicker and creamier than the kind we had at home. Try it plain and see what happens.
Hoodedclawjen: Provomel is lush, have you tried their choc dessert? I used to love that stuff (i no longer eat choc, that's why I say "used to"), their plain vanilla yoghurt is good too
:-* K
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