Some new English cookbooks I have refer to various different creams - whipping cream, single cream, double cream and I'm trying to figure out what to use here in the U.S. instead. Thought I'd seen a recent thread on this subject, but couldn't seem to find it.
I was about to ask questions about this, but this seems like a good resource:
Also, I had thought that "caster sugar" was the English term for American "granulated sugar", but that appears not to be the case:
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