Tips

Cooking was one of the more perplexing subjects for me when I moved to London. It was more than just the measurement conversions and Fahrenheit to Centigrade (one easily makes the switch if they simply dive in!). It had more to do with ingredients being named differently as well as simply not existing here (Mexican food ingredients are often limited to the “Old El Paso” variety).

1. I found that fully embracing the measurement system (the rest of the world uses it, afterall!) is the best way to get used to different measurements, temperatures, etc. Just make the switch and before you know it, you will be fully aware of what cooking at 240-degrees Centigrade will do to your roast!
2. Buy a couple English cookbooks rather than negotiating your way through American recipes, with their cup and ounce measurements. While back home I was a devotee of the Martha Stewart brand of simple Everyday Food, I am now a fan of Nigella Lawson and Jamie Oliver. The recipes in English cookbooks list ingredients, naturally, as you would find them in the UK. It removes that headache of trying to figure out if the flour in the UK supermarket is the same kind your recipe calls for, etc. If you aren’t interested in English cooks, there are several Italian, French and other cookbook authors with UK-printed books.
3. Pick up an inexpensive kitchen scale (I have a small, battery-operated digital one) to measure ingredients listed in grams.

Basic Measurement Conversions

1. Look up measurement conversions by typing them directly into Google’s search bar (i.e. type “280 Fahrenheit to Celsius” and you’ll get 137.777778)
2. You can print out a guide to keep in your kitchen though mine didn’t last very long.
3. Get measuring utensils/tools with both measurements printed/stamped on. This is my recommendation as I avoid having to run out of the kitchen to go online.

Ingredient Translations

Some food translations are below, many of these you may know in which case, you’re ahead of the game:

• coriander= cilantro
• rocket = arugula
• mince = ground, i.e ground beef, ground lamb (although “mince meat” is a sweet, non-meat filling)
• sultanas = raisins
• serviette = napkin
• castor sugar = super fine sugar
• mange tout = snow peas
• aubergine = eggplant
• courgette = zucchini

This list goes on and on but these were the initial sticklers for me. You can find more culinary term translations on this handy website.

Shopping for Food

Looking for information on shopping for food and groceries in London? Visit my page SHOP > Food for tips.

Improving on the Spatula

Is it possible? Check out this “bowl scraper”, with American to metric conversions printed on one side, oven temperature conversions on the other.

This bowl scraper covers more surface area than a wide spatula, so I think I’m a convert. I do have to admit the fact that it is pink and includes measurement conversions is what sold me on it. No more stopping in the middle of cooking to check conversions online or “multiplying by two and add a little bit extra”.