| 1 sachet de sucre vanillé 1 tbsp sugar + 3 drops essence
Explanation:
I would say that the contents of one sachet DOES indeed = approx. a tablespoon --- but for heaven's sake don't try putting that much vanilla in! 2 or 3 drops of essence should be plenty, you could err on the higher side with 'real', but NOT with 'artificial'
--------------------------------------------------
Note added at 5 hrs (2006-01-19 21:12:33 GMT)
--------------------------------------------------
Rita and others have pointed out that 1 sachet = 7½ g which is about ¼ oz i.e. ¼ of a level tbsp of caster sugar (so my Mum always said)
As Nikki has pointed out, adding the extra amount of sugar is irrelevant, what really counts is just the vanilla essence or whatever.
Odd idea to put cornstarch in a clafoutis, for heaven's sake! My neighbour would throw up her hands in horror at the idea --- and she makes THE BEST clafoutis!
--------------------------------------------------
Note added at 16 hrs (2006-01-20 08:27:33 GMT)
--------------------------------------------------
Rita seems surprised by my query-raising 'neutral', but as I say, it seems as if US van. extract is weaker than UK essence.
From mnay years of using recipes in the UK, we almost invariably talk about using 'vanilla essence' just a few drops at a time; it is so powerful, using it by the teaspoon would be overbearing, unless you were making several pints of custard or something...
So it seems to me that there must be a great deal of difference between the strength of US 'vanilla extract' and our UK (and European in general) 'essence'.
That might sound a word of warning for your recipe translation --- if this is for either a US or A UK readership, you can choose one or the other; if not, then you would be well advised to highlight this difference, otherwise someone is going to be mighty disappointed!
--------------------------------------------------
Note added at 16 hrs (2006-01-20 08:31:38 GMT)
--------------------------------------------------
Thanks, Mark; for that word of caution; I entirely agree, but the fact remains, quickly looking through a selection of my dozens of UK recipe books, they almost unanimously talk about vanilla essence in 'drops' -- and I don't believe this is a general difference in UK/US tastes, but rather represents, as I've said, a transatlantic difference in the flavouring product itself.
From the format of her recipe so far, it seems that Hattie must be after the US solution, but I'd like to register my point for the benefit of future users of the glossary who might possibly need a European solution --- we're quite good at baking over here too you know!
--------------------------------------------------
Note added at 16 hrs (2006-01-20 08:36:56 GMT)
--------------------------------------------------
Hattie, as you so rightly say, you need to translate your recipe for the benefit of those poor, disadvantaged souls who may not have access to the 'real thing', and as others have said before me, the actual amount of additional sugar is negligible, I think you could ignore that, and simply go for the vanilla flavouring (you could always add "or 1 sachet vanilla sugar if available").
But do be wary of this difference in strength; it's just one of many AE / BE traps that people might not be too aware of.
--------------------------------------------------
Note added at 1 day5 hrs (2006-01-20 21:06:30 GMT)
--------------------------------------------------
As far as the UK is concerned, the term 'vanilla essence' is, I believe, reserved for REAL vanilla --- what Rita and others seem to be suggesting is called 'extract' in the US.
'vanilla flavouring' is the artificial variety.
But as far as I know, both 'flavouring' and 'essence' have similar strength in the UK (and France), but the US extract seems weaker.
Perhaps it is a question of the degree of refinement / distillation, or however it is produced...
| Tony M
France
Local time: 12:42
Specializes in field
Native speaker of:  English
PRO pts in category: 410
|
|
peer agreement (net): +9