CONVERTERS AND CONVERSION CHARTS
Food Substitution Chart
Page 1 Page 2
Australian Food Confusion An American was chatting with an Aussie on the Internet, when she said she had to stop to make her hungry son a peanut butter and jelly sandwich (also called P B & J). The confused Aussie said she had never heard of a "dessert" sandwich.
Double cream has a fat content of 48% making it very rich. It's the most versatile of the creams because it can be boiled, whipped and frozen well.
Thickened cream has a fat content of at least 35%.
Single cream has a fat content of at least 18%. It's also known as pouring cream and commonly used in soups, sauces and desserts.
Creme fraiche has a fat content of at least 35%. It's a naturally fermented cream with a velvety texture. Used in both sweet and savoury dishes, creme fraiche has a slightly tangy, nutty flavour. It's a good choice when you need a cream that can boil without curdling.
Sugar and Other Sweeteners
Always remember, while a certain substitute might work fine for one recipe, it may not for another. So always test a recipe before using it for an important event. Or try it on a friend who has a good sense of humour and loves an adventure.
** Golden syrup is similar to corn syrup in the USA. For a sweet flavour choose light corn syrup and for a slightly molasses flavour choose dark corn syrup. (If you see a recipe calling for Karo, they're talking about corn syrup in the US.) You'll need to experiment to find which type of corn syrup works for the particular recipe you're trying.
*** Caster sugar is a bit finer than granulated sugar in the USA. The only thing that's about as close in the US is superfine sugar. However, for most recipes you can use caster sugar for granulated sugar.