This is topic Baking Terminology - European vs. American in forum Film-Yak at Film-Tech Forum ARCHIVE.


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Posted by Randy Stankey (Member # 64) on 08-08-2005, 07:53 PM:
 
My wife's hobby is baking. You know she does it will because I weigh in at 260 lbs.

She came across a recipe from Europe. It's actually a German recipe. Kinda' like a sweet pizza with plums on top. It's got a long German name that we can't pronnounce.

Anyway, we think the recipe was translated into English via Great Britain because some of the terminology is British. Weights and measures aren't too hard to translate. I've got a calculator that can do that in a second. Most of the other terms we can look up in Melanie's reference library of cook books. There are, however, a couple we can't quite pin down:

1) "Cake Tin".

2) "Rectangular Cake Tin".

3) "Square Cake Tin".

We're assuming that "Cake Tin" is equivalent to a 8 or 9 inch round metal baking vessel which is about 1 or 2 inches deep. We assume that "Rectangular Cake Tin" is a 9 inch by 13 inch metal vessel and a "Square Cake Tin" is a 9 inch square vessel.

Any bakers out there who can clue us in?

T.I.A.
 

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Posted by Will Kutler (Member # 770) on 08-08-2005, 10:06 PM:
 
Ya know Randy....

I get a huge laugh out of todays celebrity chefs....boy oh boy how they can complicate and screw things up!

Keep in mind that many foods considered "delicays" today were in reality, peasant food....or they just threw in the kitchen sink!

I have many of my Grandmother's receipies from the old world. And I know how to make them.

I once watched a Big Kahuna celeb chef try and make traditional Jewish Chicken soup! The idiot did not have a clue! And I busted up laughin right in front of him.

I guarantee ya that you could never go into a bakery and find strudle like Grandma...or my Mom made/can make...ohhhh the calories!

I also have the reciepie for traditional Hungarian/Russian sour cream cookies (tea biscuits). My Dad loved to make those! He retired as a letter carrier in Cleveland, Ohio. Anyhow, he would take some to work for his breaktime snack...along with hot tea (sugar cube between the teeth)! When asked by his fellow letter carriers what kind of cookies they were, everyone said eeeewwwwww! But they tried a few, and my Dad had everyone hooked...always on demand...especially in winter. Not much taste, but for some reason, they are addictive!

We had a decent traditional German restraunt in Tucson. Food was good.....but $$$$$. Anyhow, some German friends of ours occasionally have us over for dinner. She can make enough of the same food served in that restraunt for a mere fraction of the cost, and have enough left-over for a month of Sundays!

And I could go on....

cheers

K.
 

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Posted by Michael Schaffer (Member # 1204) on 08-08-2005, 10:31 PM:
 

quote: Randy Stankey

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She came across a recipe from Europe. It's actually a German recipe. Kinda' like a sweet pizza with plums on top. It's got a long German name that we can't pronnounce.

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quote: Michael Schaffer

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That sounds like Pflaumenkuchen.

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Easy for you to say!

Actually, Melanie's brother is the one with the recipe. He lived in Germany a while back. The house mother where he lived would bake treats. He got a hankerin' for some plum cake like in Germany. Knowing that his sister is an excellent cook, he phoned this evening for some advice.

We got just about everything figured out but, when translating from one continent to another, it's prudent to get all the facts straight before starting out.

She's got a stack of bake ware that'll fit almost any need. It's a virtual certainty that she's got the right one or, at least, one that will fit the bill.

Melanie makes cookies and baked goods that people actually fight over! All the nuns at the Mother House (of the catholic school where I work) know her by name.

We went on a trip to Old Salem, North Carolina where she picked up this recipe for Moravian pound cake. She weaseled some baking secrets out of one of the Moravian ladies living there.

Let me tell you! It's so good you would dribble a basketball through a mine field for a piece of this pound cake!
 

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Posted by Michael Schaffer (Member # 1204) on 08-09-2005, 01:35 AM:
 
Pflow-men-koo-khen
 

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Posted by Mike Pennell (Member # 1692) on 08-10-2005, 06:05 AM:
 
Yorkshire Pudding- It's not pudding but probably the tastiest thing on this earth.
 

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Posted by Floyd Justin Newton (Member # 1316) on 08-10-2005, 07:34 AM:
 
Mike--

You got it, there! Yummy.
 

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Posted by Dick Vaughan (Member # 540) on 08-10-2005, 02:44 PM:
 
Randy
Try here for clarification

And Yorkshire pudding is best with roast beef, roast potatoes and gravy inside
 

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Posted by Michael Schaffer (Member # 1204) on 08-10-2005, 04:43 PM:
 
Especially with British beef. Moo. A little BSE doesn't do that much damage. Bon appetit.
 

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Posted by Randy Stankey (Member # 64) on 08-10-2005, 07:14 PM:
 
I think you've got a hit there, Dick!
Melanie's probably going to "need" one of those!

I'd rather eat a hamburger than fly on a commercial airline ANY DAY!
 

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