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Metric Measurement Curiosity   Go to last post Go to last unread
#15 Posted : Wednesday, December 13, 2023 11:16:36 PM(UTC)
Originally Posted by: ThePatheticBaker Go to Quoted Post

Wondering whether one of the writers from Saturday Night Live is participating/reading this thread as there was a sketch in the 28th October 2023 episode on this very tangled topic. Indeed there were several lines in the dialogue that could have been lifted straight off this thread.


PS: I am refering to the Washington Dream sketch. https://www.independent....s-measures-b2438663.html



That skit was hilarious!
#22 Posted : Thursday, December 14, 2023 5:30:33 AM(UTC)

As a French person who lived 13 years in the UK and owns cookbook from a handful of different countries, including the US, I can tell that measurements are a constant headache + which size eggs, onions, carrot, cucumber whatnot. I wish everybody would just use grams :D

#23 Posted : Thursday, December 14, 2023 11:36:30 AM(UTC)

I can deal with most measurement issues, but I have to search for information on naming different cuts of beef and pork even within US. To lesser extent naming of seafood and fish.  Another one for me is chilies.  

#24 Posted : Friday, December 15, 2023 12:58:38 AM(UTC)

Originally Posted by: Rinshin Go to Quoted Post
I can deal with most measurement issues, but I have to search for information on naming different cuts of beef and pork even within US. To lesser extent naming of seafood and fish.  Another one for me is chilies.  


The meat cuts issue can make you crazy. Sometimes it's two different names for the same cut. Sometimes it's actually a cultural difference in how the butchering is done and after research, you have to go for the closest cut you can get. And in the US, you also have the marketing created cuts that arise seemingly out of nowhere, like the "London Broil", and could be any of a number of cuts, the name having more connection to how to use it than what it is -- like the ubiquitous "stew meat".

#26 Posted : Friday, December 15, 2023 10:58:10 AM(UTC)

Unless you're dealing in molecular gastronomy or modernist cuisine which is just ridiculously anal I'd say relax. For us mortals a recipe is not the law, it's a starting point. You want it hotter, saltier, more citrussy, go for it.


After all is said and done the only arbiter is what it tastes like. What's a pinch, a handful, a good glug between cooks anyway? 


I'm not a baker though and I know it's a more precise skill than savoury. 

#27 Posted : Friday, December 15, 2023 11:10:58 AM(UTC)
"For us mortals a recipe is not the law, it's a starting point."

Yeah, but where do you start from?
#28 Posted : Saturday, December 16, 2023 1:07:05 AM(UTC)

Speaking of beef cuts, my mother made pot roast from top of the rib. What is that?

#29 Posted : Saturday, December 16, 2023 5:51:58 PM(UTC)
#25 Posted : Monday, December 18, 2023 8:34:36 AM(UTC)
Originally Posted by: Rinshin Go to Quoted Post
I can deal with most measurement issues, but I have to search for information on naming different cuts of beef and pork even within US.

One of the books I would be really reluctant to lose is Frances Bissell's The Organic Meat Cookbook, as for each animal, she has diagrams showing the cuts in British, French and American butchery. https://www.eatyourbooks...he-organic-meat-cookbook
#30 Posted : Monday, December 18, 2023 9:54:15 AM(UTC)
Quote:
Meat cuts are a nightmare: on the one hand, even within the UK they can vary almost from one county to the next, scots cuts are named, and sometimes shaped, differently from English ones; but on the other hand I get annoyed in supermarkets where meat is packaged and labelled as "stewing beef" or "frying steak" , I like full information.

I'm never sure what US recipes mean by "chuck roast", as chuck is a cut used for casseroles in London and S England (I've had a look at the "maps" and I think feather or blade in London works, maybe).
A scots friend referred to a "pistol" joint of beef recently, we decided (rightly, I've just checked) it was probably the joint that is called a salmon cut in the N of England and doesn't seem to have a name in S England (it probably does, but isn't usually detached from the silverside).&nbsp; It is called a salmon cut as it is the shape of the tail cut from a salmon.
#31 Posted : Monday, December 18, 2023 12:31:13 PM(UTC)

Yes, Rinshin, I did a Web search on "top of the rib" and that cut is also called rib cap or deckle, and it seems to be the best part of the brisket. It is popular in (Ashkenazi) Jewish cookery.


Brisket is from the shoulder of the beef animal; it is tough but becomes tender under long, slow cooking.

#32 Posted : Monday, December 18, 2023 1:12:44 PM(UTC)
Originally Posted by: bittrette Go to Quoted Post
<p>Yes, Rinshin, I did a Web search on "top of the rib" and that cut is also called rib cap or deckle, and it seems to be the best part of the brisket. It is popular in (Ashkenazi) Jewish cookery.</p>
<p>Brisket is from the shoulder of the beef animal; it is tough but becomes tender under long, slow cooking.</p>


I think you will find that brisket is from pectoral area and chuck is from the shoulder area.

The Wikipedia article on brisket has nice diagrams showing where the US and UK beefs cuts come from on the cow: https://en.m.wikipedia.org/wiki/Brisket
#33 Posted : Monday, December 18, 2023 1:57:26 PM(UTC)

You're right, Fyretigger:


https://www.thespruceeat...-brisket-and-more-995304


Wherever it's from, it's from the forequarters.

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