| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
I am visiting the U.S from India. I have a few recipes that call
for certain ingredients and I am not sure what it is, where to get it,
etc. so I am looking for answers for the same....
1. Golden Syrup - what is it or what can I use in its place and where
can I get it?
2. When a dessert recipe calls for coconut, what am I required to use;
the sweetened coconut that's avaliable in the grocery stores, or
the unsweetened, dessicated coconut, or the fresh coconut in husk
that I should probably grate-?
3. Where do I get hazelnuts, again as an ingredient in desserts?
Thanks,
-SR
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 4124.1 | NEWVAX::LAURENT | Hal Laurent @ COP | Mon Apr 21 1997 10:13 | 18 | |
re: .0
> 2. When a dessert recipe calls for coconut, what am I required to use;
> the sweetened coconut that's avaliable in the grocery stores, or
> the unsweetened, dessicated coconut, or the fresh coconut in husk
> that I should probably grate-?
I assume you're working from an English-language cookbook. If so, all of
my Indian cookbooks use plain unsweetened coconut. I buy whole coconuts,
shred the flesh in a food processor, and freeze it until needed.
> 3. Where do I get hazelnuts, again as an ingredient in desserts?
Hazlenuts are often called filberts in some parts of this country. You
should be able to buy them at a supermarket, but they seem to be more
readily available in some parts of the year then others.
-Hal
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| 4124.2 | BGSDEV::RAMSAY | Mon Apr 21 1997 15:51 | 6 | ||
.0 Sadhana -- I see you are on TLE. If this is ZKO, you can visit the
Indian foods shop a mile from us at Lamplighter Square (across the
street from the Pheashant Lane Mall). The lady in there will help you.
Sounds as if you are a wonderful cook!
*Susan*
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| 4124.3 | Please clarify your recipe origin | VAXUUM::FARINA | Mon Apr 21 1997 19:09 | 19 | |
Are you trying to make some "American" recipes from an "American
English" cookbook? That's my take on your note, but the previous two
replies seem to think differently.
Can you give us a better idea of the type of desserts you are making?
I believe you can substitute light corn syrup for "golden syrup"
(unless it's something maple flavored, in which case, it probably means
Grade A maple syrup).
In US recipes, "coconut" usually means the sweetened coconut you buy in
the baking aisles of supermarkets. In general, I prefer to use
unsweetened if I can find it - it just comes out too sweet for me, most
of the time.
Also, if you are in the Nashua area, Market Basket probably has chopped
hazelnuts in the baking aisle. I know Shop 'n Save does.
I hope this helps,
Susan
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| 4124.4 | WAHOO::LEVESQUE | Spott Itj | Tue Apr 22 1997 09:17 | 4 | |
>Hazlenuts are often called filberts in some parts of this country.
I believe that hazelnuts is the correct name for the wild nut, and
filberts is the name for the cultivated nut.
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