Scoring bread results in what you’re calling a burst albeit patterned and controlled.
And don’t say “Ground Beef”. It’s “Hamburg or Hamburger”.
On this note, if the book were presented in grams rather than volumetric measures, do you reckon that would be a barrier to sale (I’m guessing yes, and quite a big one).
And sorry UK’ers but this is not and in my most vociferus voce, not Chili Five Ways or Greek Style Cincinnati chili… m’fraid Delia’s Cincinnati Chilli has run far afoul. Something lost in translation. Reminds me of something my Hillbilly side of the family would do.
Delia was great in the 70s, and good for trad British recipes, but she’s lost it now.
::scratching head::
Huh?
I know that term is used in some places but you really think there are folks who would be confused if they heard the phrase “ground beef”? I was raised in Texas and spent a good amount of time in Arkansas and Iowa before settling in Illinois about 20 years ago. I can’t imagine a scenario in any of those places where “ground beef” would confuse anyone.
Hamburg (for ground beef) OTOH would get you a funny look in most places in the U.S.
Yea, I’m talking about the other side of the aisle… certainly ground beef, or ground sirloin, or ground chiuck is not confusing to an american nor hamburger. I was talkin; about the likes of Oliver and Ramsey and others trying to parse hamburger… it has multiple definitions fresh and cooked.
We must be talking past each other here. The OP is looking to make sure the Brit cookbook (or cookery book :p) is in US English. I don’t get why you think ground beef for minced beef is wrong given that context. And I still don’t understand why you think hamburg or hamburger would be the preferred term in the U.S.
Just expounding on colloquilaisms, not cross purpose. Mince or ground beef might qualify you as a Poof or ferner. Jus sayin’.
It’s spelled feriner (or furriner). 
Not in my most dubiably flat midwestern “e”. It’s Germanic Ferner with the clip.
In my experience of recipes, cutting the top of an unbaked loaf of bread is generally called ‘slashing’. The resultant furrows are ‘slashes’.
That’s what I’d call it, and I’d immediately know what a ‘slash’ is in context of baking bread, but (clearly, from this thread) it’s not completely standardized, so make sure that whatever word you use, it’s explained.
Probably the same applies to ‘meat thermometer’ or ‘probe thermometer’. I think ‘meat thermometer’ would probably be generally understood.
Don’t have a slash on the bread.
Definitely need US volumetric measures. But can I beg for both? Some of us love cooking by weight rather than volume.
Yes, it would be almost incomprehensible to the average American home cook, since Americans don’t “do” metric. You would have to at least present weights in non-metric terms if you want Americans to buy it. Even though most kitchens don’t have a scale, people have some sense, for example, of what a pound of flour looks like, or what a pound of apples feels like in the hand. If framed as “half a kilo” or 500g, it’s fairly meaningless to most Americans (I’d judge less than 1 in 10 know that a kg=2.2 lbs). Presenting measures in weights, is, in general, contraindicated except for expert-level baking, but presenting them in metric weights is verging on the pointless.
As noted, butter is sometimes listed by weight, usually stated as fractions of a pound, but more often by the Tablespoon, which are marked on the package. Trivia tip, the Land o’Lakes brand of butter invented the marked-1/4 lb stick method of butter packaging.
Yet another casualty of the war against drugs.
NM
I’d imagine anyone cooking by weight has a scale, and every scale I’ve had has both metric and US measures.
OMG! Is it too late to support the Germans in WWII?
Not exactly. There are a number of foods which are not-uncommonly listed by weight. vegetables, cheese, butter, and meat would be examples - note that in these cases the items are sold by weight – the weight is marked on the package you purchase them in, or else there is a scale at the store.
If a recipe calls for “1/2 lb emmathaler cheese” I’m going to go to the cheese shop/deli counter and request a 1/2 pound, weighed there. Similarly, “4lbs of apples” I will weigh at the store on a scale that may or may not offer metric weights.
Now if the recipe calls for 250g of cheese, because I don’t know that its about a 1/2 lb I’m going to have to look up a converter on the internet, and fuck if I’m going to do that for every item in every recipe in an entire book. It’s a pain. It makes the recipes unusable.
Anyone cooking entirely by weight would have a scale. But many people – the vast majority of Americans – cook partially by weight and don’t.